EASY BROWN SUGAR MUFFINS
Easy muffin recipe my children love to make.
Provided by Geraldine Erikson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Mix flour, baking powder, and salt together in a bowl.
- Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter.
- Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 21.7 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 142.5 mg, Sugar 7.4 g
BROWN SUGAR MUFFINS
Made from pantry staples, these Brown Sugar Muffins have been a favorite for as long as I can remember!
Provided by Deborah Harroun
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375ºF. Grease or line 14-16 muffin cups with paper liners.
- In a large bowl, stir the brown sugar and the butter together. Add the milk, egg and vanilla as stir to combine. Add the flour, baking soda and salt and mix just until incorporated. If using, stir in the nuts.
- Divide the mixture between the prepared muffin cups, about 2/3 full each.
- Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.
Nutrition Facts : ServingSize 2 muffins, Calories 292 calories, Sugar 10 g, Sodium 354 mg, Fat 13 g, SaturatedFat 8 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 41 g, Fiber 1 g, Protein 6 g, Cholesterol 56 mg
TENDER BROWN SUGAR MUFFINS
"This is one of my favorite muffin recipes because it goes with anything," says Marian Smith of Sandy, Utah. The sweet treats have a crusty top and tender cake-like interior, so they're good for breakfast or as a snack.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 226mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN SUGAR-OAT CHERRY MUFFINS
Provided by Food Network
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
- 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
- 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
- 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
- 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.
BROWN SUGAR BRAN MUFFINS
Make and share this Brown Sugar Bran Muffins recipe from Food.com.
Provided by Jennifer R
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, soak raisin bran cereal in milk for 10 minutes.
- Add egg, oil, and vanilla. Mix well.
- Add flour, wheat germ, flax seed, sugars, baking powder, and salt.
- Mix just until moistened. Batter will be a little lumpy.
- Spoon mix into 12 greased muffin tins, filling each only 1/3 full.
- Sprinkle filling onto each muffin tin.
- Spoon rest of mix into muffin tins, filling until tins are 2/3 full.
- Sprinkle topping over muffins.
- Bake at 400°F for 20 minutes, or until done.
- Enjoy! These freeze well.
Nutrition Facts : Calories 193.4, Fat 6.2, SaturatedFat 1.3, Cholesterol 18.4, Sodium 238.2, Carbohydrate 31.9, Fiber 1.9, Sugar 15.4, Protein 3.8
BROWN SUGAR MUFFINS
Make and share this Brown Sugar Muffins recipe from Food.com.
Provided by KillerTasteBuds
Categories Breads
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cream vanilla, brown sugar and melted butter.
- Add egg and milk.
- In a separate bowl mix flour, baking soda, and salt.
- Add dry ingredients to the creamed mixture.
- Fill each cup of a muffin tin 2/3 full.
- Bake 15 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 233.3, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 242.3, Carbohydrate 34.9, Fiber 0.6, Sugar 17.9, Protein 3.4
BROWN SUGAR INSTANT OATMEAL MUFFINS
I was looking for a recipe with both brown sugar and oatmeal and came up with this!! Enjoy!
Provided by ADTC
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
- Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
- Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 30.9 g, Cholesterol 22.2 mg, Fat 7.8 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 202.3 mg, Sugar 12.1 g
BROWN SUGAR OAT MUFFINS
With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. -Regina Stock, Topeka, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.
Nutrition Facts : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MAPLE AND BROWN SUGAR MAGIC MUFFINS
These are a welcome break from the muffins we all know so well - they are easy to make and I never have to worry that my teens are running out without breakfast when I make these, as these are a big hit with them. The recipe comes from the Malt-o-meal Hot Wheat Cereal (Maple & Brown sugar flavor) box. These muffins are best when just made and still warm with a little butter if you like - they tend to be a bit on the dry side if not eaten the same day - but normally they are all eaten before this happens!
Provided by Heart N Soul
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Blend all dry ingredients in a large mixing bowl.
- Add all Remaining ingredients.
- Stir until moistened (batter seems to NOT have lumps).
- Spoon batter into paper-lined or greased muffin pans, filling cups 3/4 full.
- Bake for 18 to 20 minutes or until center is firm to touch.
BROWN SUGAR RHUBARB MUFFINS
"I make these muffins often during rhubarb season. Guests at our inn love them," says Florence Conklin, Cottonwood, Idaho. "For some crunch, I add our own state-grown black walnuts."
Provided by Taste of Home
Time 40m
Yield 20 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 268 calories, Fat 12g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
BETTER MORNING GLORY MUFFINS
Traditional morning glory muffin recipe, tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!
Provided by McLaughA
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
- Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 52.2 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 359.7 mg, Sugar 31.4 g
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