BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
BASIC MUFFINS WITH VARIATIONS
Make and share this Basic Muffins With Variations recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 14
Steps:
- Beat egg; add milk, oil and vanilla.
- Stir in dry ingredients.
- Spoon into muffin pan.
- Bake at 375* for 25 minutes.
- Variations: After mixing add the Variation ingredients.
- Mix and match to get your favorite!
Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7
MUFFINS BASIC AND VARIATIONS
Make and share this Muffins Basic and Variations recipe from Food.com.
Provided by _Pixie_
Categories Quick Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease 12 2 1/2-inch muffin cups.
- Heat oven to 400 degrees F.
- Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
- Stir to mix well.
- In a small bowl, beat egg with a fork.
- Add milk and oil.
- Add all at once to dry ingredients.
- Stir mixture only until dry ingredients are moistened.
- Batter will be lumpy.
- Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
- Bake 15 to 20 minutes, or until golden brown.
- Remove from pan and serve hot with butter, jam or marmalade.
- VARIATIONS:
- GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
- BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
- Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
- Add 1 cup mashed, peeled banana with the egg, milk and oil.
- BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
- ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
- When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
- CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
- Serve hot with scrambled eggs and bacon for a special breakfast.
- SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
- Drop 1/2 t of your favorite jelly in center of batter.
- Add batter to fill cup 2/3rds full.
- Kids just love these as you will.
- COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
- For a snack have coconut muffins, butter and milk.
- CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
- Great with a steak and salad.
Nutrition Facts : Calories 551.5, Fat 31.3, SaturatedFat 5.4, Cholesterol 55, Sodium 902.6, Carbohydrate 57.8, Fiber 1.7, Sugar 6.5, Protein 10
BASIC MUFFINS WITH VARIATIONS
I worked in a bakery and we made dozens of these moist muffins in different flavors every day. You can add any fruit you like to the basic batter. Our favorites are blueberry, banana nut, pina colada and pumpkin.
Provided by Deanna Ogle
Categories Muffins
Time 35m
Number Of Ingredients 7
Steps:
- 1. Stir together dry ingredients in a large bowl.
- 2. Add wet ingredients and any optional ingredients and stir just until moistened. (Adjust amount of milk depending on how moist your add-ins are - add less for moist things like banana, crushed pineapple, or pumpkin and add a bit more if needed for dried fruits.)
- 3. Scoop into greased muffins tins (an ice cream scoop works well for this). Sprinkle the tops with sugar if desired, and bake at 400 degrees for 25 to 30 minutes or until done.
- 4. NOTES: You can mix up a large batch of the basic dry mix (flour, sugar, baking powder and salt) and store in a sealed container in your pantry. To have fresh muffins in the morning, stir the mix and measure out 3 cups of mix for one dozen muffins, 6 cups for two dozen muffins, add the wet ingredients and the optional ingredients and bake. Or, for a large group, make a large batch of the basic mix and make one dozen each of a variety of flavors with a lot less work.
- 5. VARIATIONS: Banana Nut - add 1c. mashed bananas and 1/2 c. chopped walnuts. Blueberry - add 1 c. fresh or frozen blueberries. Pina Colada - add 1 small can drained crushed pineapple and 1/2 c. coconut. Apple Spice - add 1 peeled chopped apple, 1/4 teas. cinnamon and a dash nutmeg. Coffee Walnut - add 1 teas. coffee extract and 3/4 c. chopped walnuts. Pumpkin Spice - add 1 c. canned pumpkin, 1/2 teas. pumpkin pie spices, 1/2 c. nuts. Mincemeat - add 1 c. canned mincemeat and 1/2 c. chopped nuts. Date Nut - add 1 c. chopped dates and 1/2 c. nuts. Cranberry - add 1 c. chopped fresh cranberries, 1/2 c. nuts, 1 teas. orange rind. Chocolate chip - add 1 c. chocolate chips and 1/2 teas. vanilla extract, nuts if desired. Cherry Almond - add 1 c. chopped dried cherries and 1/2 c. toasted flaked almonds. Chocolate Chocolate chip - add 1/4 c. cocoa powder, 1/2 teas. vanilla and 1/2 c. (or more) chocolate chips (thanks LB). Anything else you can think up. Adjust amount of milk in batter depending on the moistness of the added ingredients.
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
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