Sweeter 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.

BASIC SWEET MUFFINS

Steps:

• Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
• Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full.
• Bake at 400° for 18 to 20 minutes. Remove from pans immediately.

SWEET MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened. Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until golden brown.

SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl or saucepan, melt the butter.
• Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
• Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
• Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
• Pop out of the tins and let cool a bit before serving.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

LEMON MUFFINS

Steps:

• Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
• In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
• In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
• In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
• When the muffins are cooled, pour the drizzle over the muffins.
• Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

SWEETER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
• Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Muffins should have rounded and pebbled tops. Serve warm.

SWEET SPINACH MUFFINS

Steps:

• Preheat oven to 350 F, and spray your muffin tin with cooking spray or use silicone muffin cups sprayed with cooking spray.
• To a blender add, milk, raw spinach, banana, honey, egg, vanilla, and melted butter. Blend until completely pureed.
• Combine all dry ingredients.
• You can either add the dry ingredients into the blender with the spinach mixture, or pour the spinach mixture into the dry ingredient bowl. Fold the spinach mixture and dry ingredients together gently until just combined. (Do not over-mix.)
• Scoop the batter into the muffin pan, and bake for 17-20 minutes, or until the muffins bounce back when you touch the top. They should not be browning.
• Remove from the oven and cool on a cooling rack. If you use silicone muffin cups, remove from the cups and place on cooling rack to prevent sweating.