BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
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.
BUTTER MUFFIN MIX
Lois Stiteley from Sun City West, Arizona uses a basic muffin mix to create both sweet and savory treats. The mild almond and apricot muffins are great for breakfast, while the savory beef and onion muffins make a nice dinner accompaniment.
Provided by Taste of Home
Time 15m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix). , To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen., To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , ,
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 287mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM-BUTTER MUFFINS
Original Bisquick® mix provides a simple addition to these savory muffins - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Lightly spray 36 mini muffin cups with cooking spray.
- In large bowl, mix all ingredients just until moistened. Divide batter evenly among muffin cups, filling almost to top.
- Bake 25 minutes or until lightly browned. Cool 2 minutes; remove muffins from pans. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 133 mg
ALL-STAR MUFFIN MIX
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. -Nancy Mackey, Madison, Ohio
Provided by Taste of Home
Time 40m
Yield 1 dozen per batch.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 244mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC MUFFINS
This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan or in the microwave on low heat.
- Sift, measure and then place the flour in a large bowl.
- Add the baking powder, salt and sugar.
- Beat the egg well in a small bowl.
- Add the milk, vanilla and melted butter and mix thoroughly.
- Put the above wet ingredients into the large bowl of dry ingredients.
- Stir just until the flour mixture is moistened.
- Fill greased muffin tins 1/2 to 2/3 full.
- Bake at 400 F or 200 C for 20-25 minutes.
- The muffins should be golden brown in colour and spring back when touched.
Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4
AUNT B'S PEANUT BUTTER MUFFINS
These peanut butter muffins are delicious.
Provided by Jessica Jolley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 24.8 g, Cholesterol 17.5 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 262.8 mg, Sugar 10.6 g
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).
APPLE BUTTER MUFFINS
These were a lunchroom favorite for the year I helped cook at a Lutheran School. No need to add spices - they are in the apple butter. Note: Some reviewers shared that these do not rise much and that they made only 18 muffins rather than 24.
Provided by Acerast
Categories Quick Breads
Time 40m
Yield 18-24 muffins
Number Of Ingredients 12
Steps:
- In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl cream the butter and sugar until fluffy.
- Add the egg to the sugar mixture; beat well.
- Beat in the apple butter and vanilla.
- Stir lemon juice into the evaporated milk.
- Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
- The less you mix the more tender the crumb.
- Grease or line with baking papers, 24 muffin cups.
- Fill each cup 2/3 full.
- Sprinkle lightly with sugar.
- Bake at 350F for 20-25 minutes.
- Cool on wire racks.
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