Chocolate chip muffins

 

Chocolate chip muffins - from BBC Good Food

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 150g chocolate chips, milk, white, dark or a mix of all three
• 100g golden caster sugar
• 2 eggs, lightly beaten
• 150ml natural yogurt
• 100g unsalted butter, melted

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
• STEP 2

  Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

Easy Morning Glory Muffins

Easy Morning Glory Muffins

These morning glory muffins are easy to make and a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Recipe by lilly26

 

Updated on August 8, 2022

Prep Time:

 

25 mins

Cook Time:

 

20 mins

Total Time:

 

45 mins

Ingredients

• 2 cups all-purpose flour

• 1 ¼ cups white sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ¼ teaspoon salt

• 2 cups shredded carrots

• 1 apple - peeled, cored and shredded

• ½ cup raisins

• ½ cup chopped walnuts

• ½ cup unsweetened flaked coconut

• 3 large eggs

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.

3. Beat eggs, oil, and vanilla together in a separate bowl. Stir egg mixture into the carrot mixture until just moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Best Ever Pumpkin Muffins

1. Best Ever Pumpkin Muffins - Lovely Little Kitchen

•  Prep Time: 20 minutes
•  Cook Time: 22 minutes
•  Total Time: 42 minutes
•  Yield: 12 
• 
  

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Directions: 

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Jordan Marsh's Blueberry Muffins

 Jordan Marsh's Blueberry Muffins - as seen on nytimes.com

INGREDIENTS

• ½ cup softened butter
• 1 ¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoons sugar

PREPARATION

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Savory Sun Dried Tomato Corn Muffins

Savory Sun Dried Tomato Corn Muffins - on Bella Sun Luci Sun Dried Tomato jar (also see mooneyfarms.com)

Ingredients:

• 2 - (8.5 oz) packages corn muffin mix
• 2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 2/3 cup Bella Sun Luci Sun Dried Tomatoes in olive oil and herbs, diced
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs

Directions:

1. Preheat oven to 375.
   
2. Grease 2 muffin tins.
   
3. In large bowl, stir together muffin mix, corn, garlic and, tomatoes.
4. In another small bowl, whisk together buttermilk, sour cream, and eggs until blended.
5. Combine mixtures and stir.
6. Spoon into muffin tins, filling cups halfway.
7. Bake 15 minutes, until golden brown.
   

1. Preheat oven to
   

Whole Grain Sour Cream Apple Muffins

Whole Grain Sour Cream Apple Muffins

As seen on PinchMySalt.com

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

1 cup sour cream, at room temp.
1/3 cup canola oil
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla

1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allspice Crumb Muffins

Allspice Crumb Muffins

Allspice Crumb Muffins from the cookbook Baking from My Home to Yours by Dorie Greenspan, found on pages 16-17. As seen on Grandma's Kitchen Table.

For the Streusel:

1/2 cup all-purpose flour

1/2 cup (packed) light brown sugar

1/2 teaspoon ground allspice

5 Tablespoons cold unsalted butter, cut into bits

For the Muffins:

2 cups all-purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/4 cup (packed) light brown sugar

1 stick (8 Tablespoons) unsalted butter, melted and cooled

2 large eggs

3/4 cup whole milk

1/4 teaspoon pure vanilla extract

Grated zest of 1 lemon (optional)

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

To Make the Streusel: Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)

To Make the Muffins: In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. Stir in the lemon zest, if you're using it.

Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Healthy Pumpkin Banana Nut Muffins

Healthy Pumpkin Banana Nut Muffins - as seen on Good Things Catered
adapted from RecipeZaar

Ingredients:
2 c. whole wheat flour
1 1/2 c. all-purpose flour
2/3 c. rolled oats
1/2 c. oat bran
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
3 large ripe bananas, mashed
15 oz. pumpkin puree
1 c. unsweetened applesauce
4 eggs, lightly beaten
1 c. grnulated sugar
1 c. brown sugar, packed
1 c. chopped walnuts

Directions:
-Preheat oven to 350 degrees.
-Spray with cooking spray or line muffin tins with paper liners.
-Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
-Using whisk or spoon, stir until well mixed.
-Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
-Gradually beat in flour mixture until just combined
-Fold in walnuts.
-Spoon into prepared pans or tins.
-Bake for 20 to 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.
-Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Blueberry Bran Muffins

Blueberry Bran Muffins - as seen in Bon Appetit, June 2007

12 Large Muffins

Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 tablespoon coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup robust-flavored (dark) molasses
3 large eggs
6 cups wheat bran*
2 cups frozen blueberries (do not thaw)

Preheat oven to 350 F. Spray twelve 1-cup muffin cups with nonstick spray. Whisk flour, salt, baking powder, and baking soda in medium bowl. Whisk sour cream, sugar, oil, molasses, and eggs in a large bowl. Whisk in dry ingredients. Add wheat bran and stir until almost blended. Add frozen berries and stir until evenly distributed. Divide batter equally among prepared muffin cups, about 2/3 cup each.

Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer muffins to rack and cool completely.

Do ahead: Can be made 8 hours ahead. Let stand at room temperature.

*Available at natural foods stores.

Healthy Apple Muffins

Healthy Apple Muffins - from Sweet Savory Southern

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you’re not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans

Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.

In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.

Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Healthy Banana - Blueberry Muffins

Healthy Banana-Blueberry Muffins

Originally from Everyday Food, seen on Reservations Not Required

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Source: Everyday Food, January/February 2009.

Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins - magazine, via Fiona Murray

Whisk together 170g (2/3 cup) sugar and 2 eggs until thick (Fiona beats the sugar and butter together first, then adds the eggs). Add 200g (7 Oz.)butter, 200g (1 1/2 cups) sifted self-raising flour and then 80ml milk. Throw in 1/2 cup frozen raspberries and 1/4 cup white chocolate chips. Stir gently to combine. Spoon into muffin tins. Press into the top of each muffin extra raspberries and white chocolate chips. Bake in a moderate oven (180 C or 350F) for approximately 30 minutes or until golden brown.

Apple Cinnamon Muffins

Apple Cinnamon Muffins - ??

3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon

Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.

Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.

Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.


Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.

Snickerdoodle Muffins

Snickerdoodle Muffins - from Culinary Concoctions by Peabody

2 sticks unsalted butter
1 c. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 and 1/4 c. sour cream
2 and 1/4 c. all purpose flour
1 cup sugar and 2 Tbsp cinnamon mixed together for rolling

Cream the butter and sugar until soft - about 3 to 5 minutes. Add in the vanilla. Add the eggs one at a time and mix until each is incorporated.

In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tartar.

Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place the muffin in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them approximately 20-22 minutes in a 350 F oven or until they are golden brown.

Morning Glory Muffins

Morning Glory Muffins - taken directly from culinaryconcoctionsbypeabody.com

1/2 cup seedless raisins
1/3 cup walnut halves
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 tsp cinnamon
1 1/2 tsp baking soda
1/4 tsp salt
1 medium carrot, grated
1 Granny Smith apple, peeled and grated
3/4 cup chopped pineapple
3 eggs
1/4 cup canola oil
6 TBSP unsalted butter, melted
1 TBSP freshly squeeze lemon juice
1 tsp pure vanilla extract
1/2 cup shredded, unsweetened coconut

Preheat oven to 350F.
Brush insides of muffin tin with canola oil.
Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside. Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.

Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside. In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined. Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix.

Scoop batter into oiled muffin tin, filling the cups to the top. Bake on the center rack of the oven for 40-45 minutes(15-20 for mini). Let cool for 20 minutes, then slide a fork sown the sides of each muffin and gently lift it from the pan.

Banana Muffins

Banana Muffins - allrecipes.com, Banana Muffins II



1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 large bananas, mashed
3/4 c. white sugar (1/2 c. brown and 1/4 c. white sugar)
1 egg
1/3 c. butter, melted
1 tsp. vanilla
1/2 to 3/4 tsp. cinnamon


1. Preheat oven to 350 F. Coat muffin pans with non-stick spray or use paper liners. Sift together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, vanilla, and cinnamon. Add flour mixture and mix until combined. Scoop into muffin tins.

3. Bake in preheated oven. Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes. Muffins will spring back when lightly tapped.

Serves:
12 normal-sized muffins