BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN MUFFINS
Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
MASTER MUFFIN RECIPE
Use this master muffin recipe to make any muffin you love! They're basic, easy, delicious, and freezer friendly.
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.
BASIC MUFFINS: SIMPLE AND EASY
Steps:
- Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
- Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
- Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
- Serve and enjoy.
Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 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.
MASTER BAKERY STYLE MUFFIN RECIPE
This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers. Create plenty of flavors using this as the base-- 1 muffin batter with endless options.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
More about "how to make muffins recipes"
HOW TO MAKE MUFFINS: THE SIMPLEST, EASIEST METHOD | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
QUICK AND EASY BLUEBERRY MUFFINS
From inspiredtaste.net
4.8/5 (888)Category BreakfastCuisine AmericanTotal Time 30 mins
17 EASY MUFFIN RECIPES TO BAKE THIS WEEKEND | CHATELAINE
From chatelaine.com
Estimated Reading Time 1 min
25 QUICK AND EASY MUFFIN RECIPES | MIDWEST LIVING
From midwestliving.com
CHEF’S SECRETS TO BAKERY-STYLE HIGH DOMED MUFFINS
From thekitchenwhisperer.net
Reviews 48Estimated Reading Time 5 mins
- Never use a mixer to incorporate your dry ingredients to your wet. Use a spatula or spoon. Do not over mix your batter.
- Preheat your oven to 425F. Yes, I know the recipe calls for 350 but trust me on this. I typically bake my muffins in the upper third of the oven. You see placing the muffins in the upper third of the oven it tends to be hotter and the heat more constant. You can most certainly use the middle rack as well if you want.
HOW TO MAKE MUFFINS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Choose your muffin wisely. If you're wondering which muffin recipe to make, here's a tip: Less butter and sugar in a recipe makes a drier bread-like muffin, while more butter and sugar produces a moister muffin that's more like cake.
- Start with room-temperature ingredients. Have all ingredients at room temperature before you start making the batter. Why? Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven.
- Don't overmix. The more you mix, the tougher the muffin, so use a light touch. Mix the dry ingredients in a large bowl and whisk the wet ingredients in a separate bowl.
- Add the extras. Dust all the add-ins (fruits, nuts, etc.) with a little bit of flour before adding them to the batter. This keeps them from sinking to the bottom of your muffins.
- Make muffins movable. Inexpensive muffin pan liners make it easy to get the muffins out of the pan without tearing them. But even if you use paper liners, a quick spritz or swipe of vegetable oil on the top of the muffin pan will make muffin removal even easier.
- Portion the batter. That thick, lumpy batter is best portioned out with a spoon or a small ice cream scoop so you'll get evenly sized muffins.
- About those muffin tops. Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin cups.
- Feel the heat. Every smart baker uses an oven thermometer to make sure the heat is just right for their recipe. Position the baking rack in the middle of the oven for even heat distribution, and rotate the pan halfway through baking to counteract any hot spots.
- Cool down. Let muffins cool for a few minutes before lifting them out of the pan and onto a cooling rack. And as tempting as it may be to eat freshly baked muffins right away, let them cool down a bit more so the structure can firm up.
- Wrap 'em up. Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months.
12 HEALTHY MUFFIN RECIPES FOR BUSY ON-THE-GO MORNINGS ...
ENGLISH MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
- Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs.
- If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed.
TOP 21 BEST MUFFIN RECIPES - MAKE YOUR BEST MEAL
From thespruceeats.com
- Vanilla Muffins. These vanilla muffins might seem plain and simple, but they are brimming with flavor. The muffins are fluffy, and they are wonderful with marmalade, preserves, or jam.
- Pumpkin Oat Muffins With Dates. These moist pumpkin oat muffins with dates get extra texture from the oats and the simple streusel topping, Feel free to substitute raisins or dried cranberries for the dates in this recipe.
- Carrot Muffins With Walnuts and Cream Cheese Spread. These carrot muffins with walnuts and cream cheese spread are moist and full of flavor. The muffins are made with shredded carrots, chopped walnuts, and spices and are excellent with an orange-flavored butter or cream cheese spread.
- Sweet Potato Muffins With Cinnamon Sugar Topping. These tasty sweet potato muffins with cinnamon sugar topping are delicious. Add toffee bits or use walnuts instead of pecans.
- Cranberry Pumpkin Seed Muffins. These cranberry pumpkin seed muffins are filled with flavor and texture. Fresh cranberries and pumpkin seeds make them perfect for fall and winter.
- Best Ever Chocolate Chip Muffins. These best ever chocolate chip muffins are incredibly good, and they're loaded with chocolate chips. We used milk chocolate chips in them, but you could use semisweet or mini chips as well.
- Lemon Blueberry Muffins. These classic lemon blueberry muffins have a pecan and brown-sugar crumb topping and the bright flavor of lemon from both zest and juice.
- Vegan Lemon Poppy Seed Muffins. A surprisingly simple recipe, these lemon poppy seed muffins are delicious and vegan. Egg replacer and almond milk, along with fresh lemon zest and juice ensure they're healthy and filled with bright flavor.
- Banana Oatmeal Muffins. Perfect use of those overripe bananas on the counter, these muffins are moist and delicious. Oatmeal is not only in the batter but also made into a crumble with butter and cinnamon, making for a nice crunchy topping.
- Banana Chocolate Chip Muffins. Take that banana chocolate chip batter one step further with the addition of chocolate in the batter. Melted butter, cocoa powder, and water are combined and mixed with the rest of the ingredients to create a rich, moist muffin that is studded with chocolate chips.
HOW TO MAKE CAFE-STYLE MUFFINS - WHAT SARAH BAKES
From whatsarahbakes.com
- The flour you use can affect the look of your muffin considerably. I’ve noticed that recipes with a higher flour ratio (between 2-4 cups) create a much better ‘Mexican hat look’ then muffin recipes with less flour (1+1/2 cups).
- Baking Soda and Baking Powder. Although both are chemical leaveners, baking soda and baking powder work slightly differently, producing slightly different results.
- Fill to the brim Most recipes say to fill the muffin holes to about 3/4 full. For the muffin top look we need to fill them right to the brim.
- Once the muffins are cooked and have cooled for 5 minutes or so, tip the warm muffins out onto a clean tea towel and leave to finish cooling upside down.
- A new trick I learned recently was that muffins baked in muffin liners/paper cups, tend to create more of a dome look opposed to the Mexican hat look.
HOW TO MAKE SIMPLE BASIC MUFFINS RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE LOADED BLUEBERRY STREUSEL MUFFINS - RECIPE BOOK
From book-recipe.com
ULTIMATE GUIDE TO MAKING MUFFINS (+50 RECIPES!)
From bostongirlbakes.com
HOW TO MAKE AWARD-WINNING MUFFINS | FOODNETZ RECIPES
From foodnetz.netlify.app
HOW TO MAKE EASY BASIC MUFFINS RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE MUFFINS : FOOD NETWORK | HOLIDAY RECIPES ...
From foodnetwork.com
35 BEST MUFFIN RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
HOW TO MAKE BASIC MUFFINS RECIPES
From tfrecipes.com
HOW TO MAKE BISQUICK MUFFINS · THE TYPICAL MOM
From temeculablogs.com
MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love