Recipes for "muffins"

1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners

2. In a large bowl, whisk together the milk, vinegar, coconut oil, eggs, maple syrup, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger (if using), and salt. Mix until just barely combined. Dollop the jam over the batter. Add the blueberries. Gently stir 2-3 times to swirl the jam and berries into the batter. Do not overmix.

3. Divide the batter evenly among the prepared pan, filling 2/3 the way full. Bake 12 -14 minutes for mini muffins or 20-22 for regular muffins, until just set.

4. Let cool 5 minutes, then run a knife around the edges to release. Enjoy warm or at room temperature.

Grease a standard muffin pan with butter or baking spray.

Place 1/2 cup of the butter in a large bowl and melt it in the microwave on 50% power in 15-second increments. In a small bowl, melt the remaining 1 1/2 tablespoons butter and set aside.

Whisk the sugar into the large bowl of butter until combined. Then, whisk in the eggs and buttermilk until combined.

Add the flour, baking powder, and baking soda to the bowl, and use the whisk to gently incorporate the dry ingredients together while they're still sitting on the wet ingredients. Switch to a rubber spatula and gently mix the dry ingredients into the wet, until 3/4 of the way combined; the batter will still have some lumps.

Gently fold in about 1 cup of blueberries—no need to measure. Just reserve a small handful for the muffin tops. Don’t overmix.

Divide the batter evenly among the muffin cups and top any muffins that look like they could use more berries with the remaining blueberries.

Transfer the muffin pan to the oven and bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for another 13 to 16 minutes, or until the tops are puffed and golden and a toothpick inserted into the center comes out clean.

While the muffins are still hot, brush the tops with the additional melted butter and sprinkle with sugar. Let them cool completely in the pan.

These muffins are best the day they're made, but you can store leftovers in an airtight container at room temperature for 2 to 3 days or in the fridge for 3 to 4 days.

Gently warm in a microwave, or under a broiler, and spread with a little butter before serving. Alternatively, freeze the muffins in an airtight container or zip-top bag for up to 3 months. Thaw them in the fridge overnight and warm briefly before eating.

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Line 16 muffin cups with liners.

In a large bowl combine the butter, sugar, brown sugar, eggs, pumpkin, milk, and vanilla. Whisk until the sugar has dissolved, about 2 minutes.

Set a fine mesh strainer over the bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients on top of the wet ingredients, then use a rubber spatula to fold them together until no bits of dry flour remain. Fold in the chocolate chips.

Use a spring-loaded cookie scoop to divide the batter between the prepared muffin tin (or tins). Bake until a cake tester inserted in the middle of a muffin comes out clean, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes before enjoying.

Leftover muffins will keep at room temperature in a tightly-sealed container for up to 4 days.

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Simply Recipes / Mark Beahm

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.

2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.

3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest.

5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts

Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with paper liners.

Combine 1 ½ cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, ⅓ cup melted butter, white sugar, and egg in separate bowl; stir into flour mixture just until moistened. Spoon batter into the prepared muffin cups.

Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl; cut in 1 tablespoon butter with a fork until mixture resembles coarse cornmeal. Sprinkle over muffins.

Bake in the preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray 16 standard muffin cups with cooking spray.

Sift both flours, baking powder, baking soda, and salt together into a large bowl.

Mix bananas, white sugar, oil, brown sugar, and egg together in a separate large bowl. Fold banana mixture into flour mixture until just incorporated. Scoop batter into the prepared muffin cups.

Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.

Remove from the oven and let cool on a wire rack.

Preheat the oven to 375 degrees F (190 degrees C). Coat the top and insides of a jumbo muffin pan with cooking spray or line with paper liners.

Beat sugar, butter, vanilla, and salt together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Combine flour, baking powder, and cinnamon in a medium bowl; stir into egg mixture, alternately with milk, until just combined. Fold in apples and walnuts until evenly distributed. Scoop batter into the prepared muffin pan, about 3/4 full.

Make crumble: Combine sugar, flour, butter, and cinnamon in a medium bowl. Mix using a pastry blender or 2 butter knives until crumbly. Lightly sprinkle over batter.

Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Cover with aluminum foil if the tops start to brown too quickly. Remove muffins from the pans and cool on a wire rack.

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.

To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.

Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Make the Muffin Batter: Preheat the oven to 400 degreses. Whisk the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla together until smooth. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

Thaw the Berries: Microwave 2 cups frozen berries for one minute. Transfer thawed berries to a fine mesh strainer; gently rinse the berries with warm water for 15-30 seconds to wash off the excess colored juices. I like to tap the side of the strainer to get even more water out. The berries will reduce in volume and you’ll be left with about 1 cup of thawed berries.

Add Berries to Muffin Batter: Gently fold the berries into the muffin batter. (There shouldn’t be much excess juice going into the bowl with the thawed berries.) Give it just a few stirs so you incorporate the berries – they’ll get a little mashed, but you want to keep about half of the berries intact.

Top with Sugar: Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.

Bake: Bake the muffins for 14-16 minutes, in the middle to top of the oven. Remove from oven and let cool slightly before using a knife to gently release and pull each one out of the muffin tin.

You’re Done! Yum! If you want to serve these with honey butter, which I think you do – just stir the softened butter with the honey until incorporated. Spread it on a warm muffin and live your best life!

Preheat oven to 350 degrees.

Pulse the sugar, lavender, and lemon zest in a food processor until smooth. The goal is to break down the lavender. Set 1/4 cup aside.

Beat the 1/2 cup sugar, butter, and eggs until fluffy. Beat in honey, almond milk, lemon juice, and vanilla. Stir in dry ingredients gently until just combined.

Pour the batter into a prepared muffin tin (I just greased mine, no liners). Bake for 20 minutes or until golden and the tops spring back when you touch them.

Whisk ingredients together for glaze. Pour a spoonful over the top of each muffin and sprinkle with reserved sugar.

Put the bran flakes in a large bowl and pour the buttermilk over them, as if you were about to eat a giant bowl of cereal. Set aside to soak.

In a medium bowl, beat the eggs until homogenous in color. Add the sugar and oil and beat until combined. Fold into the big bowl with the soaked bran flakes. If using vanilla, add it now.

In a third bowl, whisk together the flour, baking soda, salt, and cinnamon, if using. Add the dry ingredients to the wet ingredients and fold with a spatula until all of the flour is moistened. The batter will be a bit thick, with the consistency of oatmeal, but if it’s dense and heavy, add a little more buttermilk as needed to loosen it up.

You can either bake a batch of muffins right away or refrigerate the batter and bake as needed. (Muffins that you bake right after making the batter will have a bumpier surface and a nubbier texture.)

Cover the bowl or transfer the batter to one or two large lidded containers and refrigerate for up to 6 weeks. It may darken on the surface after a week, which is okay. Note: if you’re concerned about food safely, bake all of the batter within 3 to 5 days.

If the batter has been in the fridge for more than a few hours, stir it well. (If it’s gotten thick as it sat in the fridge, you can mix in a little water or milk to make it less stiff.) If you’d like to include add-ins, separate out 3 cups of batter for every dozen muffins and add no more than 1 1/2 cups add-ins.

Grease your muffin tin(s) well and fill 2/3 full (I like using an ice cream scoop for this). Bake until the tops are lightly browned and spring back when you press them gently with your fingertip, about 20 minutes. Let the muffins cool in their tins for about 5 minutes before turning them out onto a wire rack to cool.

Baked muffins will keep at room temperature in a plastic bag or loosely covered container for about 3 to 4 days. You can freeze the baked muffins for up to 1 week.

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Lightly grease the cups of a standard 12-cup muffin pan.

In a mixing bowl, add the self-rising flour and mayonnaise until loosely combined. Slowly add the half and half or milk and continue whisking until the batter becomes smooth. You’re going for a lump-free consistency.

Divide the batter equally between the greased muffin cups so that they are about 2/3 full. Bake on the middle rack of the oven until golden brown, about 25 minutes. Serve immediately.

These are best eaten warm out of the oven, but will last up to 1 day in an airtight container. Gently reheat before serving.

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Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.

To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.

Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.

Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

Beat eggs in a large bowl. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.

Stir together flour, salt, and baking soda in a separate bowl.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Stir flour, baking powder, salt, and sugar together in a large bowl; make a well in the center.

Beat egg with a fork in a small bowl or 2-cup measuring cup; whisk in milk and oil.

Pour egg mixture all at once into flour mixture; mix quickly and lightly with a fork until just moistened. The batter will be lumpy. (Fold in additional ingredients if using; see variations below).

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Combine milk, oil, and egg in a small bowl until well blended.

Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center.

Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Combine 1 ½ tablespoons white sugar and 1 tablespoon brown sugar in a small bowl; sprinkle on tops of muffins.

Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.

Cool in the tin briefly, then transfer to a wire rack. Serve warm or cool completely.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.

Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.

Stir dry ingredients into wet ingredients until batter is just moistened.

Pour into the prepared muffin cups.

Bake in the preheated oven until golden brown, about 20 minutes.

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

In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.

Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.

Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.

Divide batter evenly among the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Whisk flour, sugar, baking soda, and baking powder together in a bowl. Stir in bananas, mayonnaise, and chocolate chips until well combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.

Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes.