BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
UNIVERSAL MUFFINS MIX
This is a recipe for muffin base mix. I learned to make it when employed as a baker in a neighborhood shop. Cranberry orange is my favorite.
Provided by annconnolly
Categories Quick Breads
Time 23m
Yield 5 batches, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients and break up any lumps.
- Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
- Preheat oven to 400°. Coat muffin tins with cooking spray.
- In a large bowl, beat:.
- 3 to 4 eggs.
- 3 teaspoons vanilla.
- 2 cups water.
- UP TO 1 cup oil or butter.
- Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
- Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
- Applesauce muffins: 1 cup applesauce omit oil.
- Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
- Apricot muffins: 1 cup chopped dried apricots.
- Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
- Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
- Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
- Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
- Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
- Cashew muffins: 2 cups unsalted coarsely chopped cashews.
- Cherry muffins: 2 cups fresh or dried pitted cherries.
- Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
- Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
- Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
- Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
- Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
- Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
- Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
- Fruit muffins: 2 cups dried diced fruit.
- Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
- Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
- Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
- Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
- Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
- Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.
- Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
- Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
- Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
- Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
- Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
- Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
- Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
- Mincemeat muffins: 1-1/2 cups mincemeat.
- Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
- Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
- Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
- Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
- Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
- Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
- Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
- Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
- Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
- Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
- Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
- Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
- Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
- Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
- Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
- Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
- Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
- Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
- Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
- Vanilla muffins: 2 packages vanilla chips.
- Walnut muffins 1-1/2 cups chopped walnuts.
- Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.
- Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
- Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
- Plum muffins: 2 cups fresh or canned plums; chopped.
EASY AS 1-2-3 MUFFINS MIX
An easy make ahead dry muffin mix just add eggs, milk and fruit, nuts or other goodies to make your favorite muffins. Will last 12 weeks stored in an air tight container.
Provided by Steve P.
Categories Quick Breads
Time 35m
Yield 10 Cups muffin mix
Number Of Ingredients 8
Steps:
- For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
- Cut in shortening until evenly distributed.
- Store in a large airtight container in a cool, dry place.
- Use within 12 weeks as this contains no preservatives.
- Makes 10 cups muffin mix.
- For Baking muffins: Preheat oven to 400°F.
- Grease muffin tins.
- Put 2 1/3 cups muffin mix into a medium bowl.
- Stir in blueberries or whatever fruit, nut etc.
- you decided on and stir to coat.
- Combine egg and milk in a small bowl.
- Add all at once to muffin mix.
- Stir just until moistened; batter should be lumpy.
- Fill prepared muffin cups 2/3 full.
- Bake 15-20 minutes or until golden brown.
- Makes 12 large muffins.
Nutrition Facts : Calories 631.6, Fat 22.9, SaturatedFat 6, Cholesterol 24.6, Sodium 1299.1, Carbohydrate 94.7, Fiber 3.1, Sugar 15.1, Protein 11.9
THE PERFECT MUFFINS
I love this recipe because it's a basic one that you can add just about anything to it that you enjoy.
Provided by Linda Loosli
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Grease a 12-muffin pan, or use paper liners. Combine the dry ingredients, then stir in the egg, oil, and milk. Mix with a fork just until the flour disappears. The batter will be lumpy. Use 1/4 measuring cup to scoop the batter into muffin cups. Bake 20-25 minutes or until golden brown.
BASIC MUFFINS: SIMPLE AND EASY
Steps:
- Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
- Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
- Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
- Serve and enjoy.
Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 g
MIX-IN MUFFINS
Categories Bread Egg Breakfast Brunch Bake Quick & Easy Sour Cream Gourmet
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
- Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients; see note, above) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
HOMEMADE MUFFIN MIX
Whether your family prefers sweet or savory muffins, you can satisfy them with this versatile muffin mix. Included are directions to prepare plain, cheddar and cinnamon-raisin muffins. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 30m
Yield 1 dozen per batch.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool, dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups). , To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins., To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 296mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALL-STAR MUFFIN MIX
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. -Nancy Mackey, Madison, Ohio
Provided by Taste of Home
Time 40m
Yield 1 dozen per batch.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 244mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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