Copycat Tim Hortons Muffin Food

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Steps:

• Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

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.

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 HORTONS PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
• In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
• Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
• While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
• When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

TIM HORTON'S FRUIT EXPLODING MUFFIN RECIPE

Steps:

• First, preheat the oven to 350 degrees F. While it heats, line 3 muffin pans with paper muffin liners or use non-stick pans and grease them lightly.
• In a large bowl, combine sour cream, oil, applesauce, eggs, and vanilla with a whisk. Stir in both sugars until combined completely.
• Next, add the flours, baking powder, baking soda, and salt, and stir until combined. Then fold in berries.
• Spoon 1 tablespoon of batter into the muffin liners. Top with 2 teaspoons of jam and cover with more batter (about one heaping tablespoon per muffin cup. Cover the jam as best as you can.
• Bake for 23-25 minutes, until they're golden brown and the batter around the berries appears baked. Cool to room temperature and serve.

TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)

Steps:

• Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.