Any Muffins Recipes

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ANY MUFFINS RECIPE



Any Muffins Recipe image

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

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or other liquid, such as drained pineapple juice, orange juice, etc...)
1/4 cup oil or 1/4 cup oil substitute
1 egg
1 1/2 cups fruit, additions (or vegetable, such as 1 cup mashed banana and 1/2 cup chopped walnuts)
spices, of your choice

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

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING



Any-Fruit-Will-Do Muffins With Streusel Topping image

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

1/3 cup brown sugar or 1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1 tablespoon butter, unsalted
1/2 cup finely chopped walnuts
2 1/2 cups unbleached white flour, up to 2 3/4 cups
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1 1/3 cups firmly packed light brown sugar
2/3 cup vegetable oil
1 tablespoon limes, lemon or 1 tablespoon orange zest, see note
1 egg
1 cup buttermilk
2 teaspoons vanilla extract
1 3/4 cups loosely packed fruit, see note

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.

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