JUMBO BLUEBERRY MUFFINS
These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
KODIAK SPRINKLE MUFFINS
2-3PP, 2SP blue & purple, 3SP green
Provided by Drizzle
Categories Baking
Time 23m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and spray a regular 12 hole muffin tin.
- In a bowl whisk your eggs and add in brown sugar.
- Mix in the apple sauce, milk and vanilla.
- Stir in the Kodiak mix and baking powder, keep 1Tbsp of sprinkles aside for topping and fold in the rest.
- Divide batter evenly over your 12 muffin cups, use remaining sprinkles on top then bake in the oven for 18 minutes.
SPRINKLES MUFFINS
Chocolaty!! Strawberry!! Sprinkly!!
Provided by Sarah
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 43.7 g, Cholesterol 54.8 mg, Fat 13.5 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 7 g, Sodium 487.1 mg, Sugar 20.3 g
CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY
Here's what you need: bananas, large egg, vegetable oil, sugar, whole milk, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, chocolate sprinkles, nonstick cooking spray, semisweet chocolate chip, heavy whipping cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F (150°C).
- If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
- Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
- Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
- Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
- Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
- Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
- Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
- Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
- Fill the muffins with the chocolate ganache.
- Chill the muffins in the fridge for at least 1 hour, until the center has set.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
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