Breadcrumbmuffins Recipes

BASIC MUFFIN RECIPE (VEGAN AND GLUTEN FREE OPTIONS)

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Any spices you might be adding would be added into the dry ingredients.
• Mix the Wet Ingredients: In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
• Divide the batter evenly between the 12 muffin cups.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS

Steps:

• For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
• For the muffins, in large bowl, combine dry ingredients. Set aside.
• In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
• Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
• Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BANANA BREAD CRUMB MUFFINS

Steps:

• Preheat oven to 350 F.
• Line a muffin tin with cupcake liners. Set aside.
• In a large bowl combine all of the crumb topping ingredients.
• Use a pastry cutter until mixture is crumbly. Set aside.
• In a large bowl, cream together butter, brown sugar and white sugar.
• Beat in eggs and vanilla extract. Seat aside.
• In a medium bowl, whisk or sift flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add flour mixture into the wet mixture alternating with the buttermilk.
• Stir just until combined. (be careful not to overdo it.)
• Add lemon juice to mashed bananas.
• Gently fold bananas into the batter.
• Fill muffin pan 3/4 full of batter.
• Spoon on enough crumb topping to completely cover the top. (pinch the crumbs together to create larger crumbs if desired. I used a little over 1 T. of topping)
• Bake for 18-20 minutes.
• Remove from oven when moist crumbs cling to a toothpick inserted into the center.
• Let muffins sit in the pan for about 4 minutes (they will continue to cook)
• Place muffins on a cooling rack to finish cooling.
• Enjoy!

BREAD CRUMB MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Spray your muffin tin with nonstick spray.
• Mix together the eggs, milk, butter, and breadcrumbs.
• In another bowl mix the flour, sugar, salt, and baking powder.
• Add the dry ingredients to the wet, stirring just until it is all combined.
• Fill the muffin tins 2/3 full and bake for about 25 minutes.

BREAD CRUMBS

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

EASY HOMEMADE CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
• Combine egg, milk, and oil in a medium bowl and whisk to combine.
• Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
• Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
• Serve warm with butter and a drizzle of honey, or as a side for chili.