Easy Brown Sugar Muffins Recipes

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

BROWN SUGAR OAT MUFFINS

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.

EASY BROWN SUGAR MUFFINS

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.

BROWN SUGAR MUFFINS

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.

BROWN SUGAR MUFFINS

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.

BANANA BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
• In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
• Add dry ingredients, alternating with vegetable oil and then milk, stirring until just combined.
• Fill muffin tins 3/4 full. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
• Let muffins cool for 5 minutes and then transfer to a cooling rack.
• Serve warm with butter or store at room temperature for up to 5 days.

BROWN SUGAR OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 degrees F. and grease 14 to 18 muffin cups well. (I grease a whole set of 12 on one pan and then grease the middle 6 on a second pan. This recipes makes 14 to 18 muffins depending on size OR you can do 12 regular sized muffins and about 24 mini muffins.)
• In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.
• In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
• Add the eggs and mix well to combine.
• Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
• Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
• Place the batter into the prepared pans, filling the cups 1/2 full.
• Bake for 20 to 25 minutes or until the centers are cooked through and nothing comes out on a toothpick when you insert it into the center. (Mini muffins will bake in 14 to 16 minutes.)
• Remove from the oven and allow to cool for 10 minutes before removing the muffins from the pan to finish cooling on a wire rack (if you leave them in the muffin tin they sweat and the bottoms get soggy).
• Enjoy warm or at room temperature.
• This recipes freezes well.