Blueberry Muffins Like Tim Hortons Food

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 400F. Cream together the butter, white and brown sugars, and molasses; then cream in the eggs and vanilla; then stir in the pumpkin, buttermilk, and apple butter. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice. Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.) Line a muffin try with liners, then lightly spray each with cooking spray. Fill each muffin cup, then top each with ½ tsp of seeds. Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.

TIM HORTON'S STYLE OATMEAL MUFFINS

Steps:

• Preheat oven to 425F (220C).
• Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then 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.

TIM HORTON'S STYLE LEMON-CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
• In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
• Bake at 350 degrees F for 35 minutes.
• Allow to cool on wire rack out of the tins.

COPYCAT TIM HORTONS CHOCOLATE CHIP MUFFINS

Steps:

• Pre-heat oven to 400 degrees and grease a 6 cup jumbochocolate chip muffin tin or a 12 cup large muffin tin with cooking spray.
• Melt butter in a microwave
• Add these dry ingredients (flour, 2 cups chocolate chips, baking soda, and baking powder into a bowl.
• In a second bowl, add melted butter, sugar, eggs, buttermilk,vanilla, and mix just until combined (do not over-mix as this will produce a dense muffin), then gently fold in the yogurt.
• Add the dry ingredients to the wet ingredients and fold justuntil combined. It's ok if the batter is lumpy.
• Pour batter into muffin tins. I like to fill mine right tothe top, so they create a large top muffin. Add the leftover 1/2 cup chocolate chips to the tops of each muffin before baking
• Bake the muffin at 400 for 3-5 minutes just until you seeyour muffin top expands, then lower the oven temperature to 350 for another 15 minutes or until a toothpick comes out clean. (if the toothpick is full of chocolate, this is not an indication the muffin is done.
• You can touch the top of the muffin, and if it springs back, it is likely done. If you see your tops browning too fast, add a piece of parchment paper over the top to cover lightly for the rest of the baking.
• Let cool for 10 minutes before eating or serving.
• Enjoy these chocolate chip muffins hot or cold or freeze for 3 months.