ANY MUFFINS RECIPE
This basic muffin recipe can make hundreds of different types of muffins,just by adding your choice of additions! Easy to memorize, you too can be called "The Muffin Queen" by your friends like I am! Comes from "The Tightwad Gazette."
Provided by Tornado Ali
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Grease 12 muffin cups, or 24 mini muffin cups.
- Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.
- Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).
- Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).
- Bake for 18-20 minutes.
- NOTES:.
- To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own "jiffy" corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).
- If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
- Play around with this! It's easy and quick!
Nutrition Facts : Calories 148.8, Fat 5.8, SaturatedFat 1.2, Cholesterol 20.5, Sodium 173.5, Carbohydrate 21.4, Fiber 0.4, Sugar 8.4, Protein 2.8
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
ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING
Originally from Bon Appetit and claimed as one of their best muffin recipes. Consider making for breakfast, too.
Provided by gailanng
Categories Breakfast
Time 50m
Yield 10-12 muffins
Number Of Ingredients 17
Steps:
- For the streusel topping:.
- Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
- For the muffins:.
- Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
- Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
- Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
- Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
- Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
- NOTES:.
- To simplify muffin making, quadruple the streusel topping recipe and freeze.
- Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
- Lemon works well with blueberry.
- Orange zest with cranberry or rhubarb.
- Lime zest with banana chunks.
- Almost any fruit works in this recipe. Good choices include:.
- apples, cut into small dice.
- bananas, cut into firm, small chunks.
- blueberries.
- cranberries, coarsely chopped.
- dried sour cherries or cranberries.
- raspberries.
- rhubarb, diced (fresh or frozen).
- strawberries, quartered or cut into small dice.
- To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
- It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.
A TO Z MUFFINS
Provided by Florence Fabricant
Categories breakfast, dessert
Time 55m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts. Preheat oven to 350 degrees.
- Beat eggs until light, gradually adding the sugar. Beat in the oil and stir in the apples and zucchini.
- Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter. Stir in vanilla and nuts.
- Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 201 milligrams, Sugar 35 grams, TransFat 0 grams
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
BEST EVER (AND MOST VERSATILE) MUFFINS!
These are wonderful for just throwing in your favorite ingredients---I don't need any other muffin recipes. Editing to add, based on a recent review: Be sure not to overmix muffins; if you do, they will be tough. They should still be lumpy when you are finished mixing them.
Provided by spatchcock
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (205°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. DO NOT OVERMIX. This will create tough/heavy muffins.
- 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.
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