Marylandmuffins Recipes

MARMALADE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
• Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
• Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
• In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
• Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
• Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
• As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite.

BETTER-THAN-BASIC MUFFINS

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).

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.

MARMALADE MUFFINS

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
• Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

MARVELOUS MUFFINS

Steps:

• Mix the flour, baking powder and salt in a large bowl.
• Stir well and make a well in the center of the mixture.
• In a small bowl combine the spice mix ingredients- stir well and set aside.
• In a separate bowl combine the butter, sugar and egg and beat well.
• Pour this mixture into the well of the flour mixture.
• Mix just until moist.
• Grease the muffin cups.
• Fill the muffin cups 1/3 full and then sprinkle spice mix over top.
• Spoon the rest of the batter over the filling to 2/3 full.
• Bake at 400 oven for 20-25 minutes.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

MARMALADE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.