Sams Club Muffins Recipes

DOUBLE CHOCOLATE MUFFINS (COSTCO COPYCAT RECIPE)

Steps:

• Preheat oven to 375 degrees. Line muffins tins with paper liners.
• In a large bowl, lightly beat eggs. Mix in oil, milk, water, vanilla.
• Stir in the sour cream, cake mix, pudding mix and cinnamon. Mix well. Stir in 2 cups of the chocolate chips.
• Fill muffin tins 3/4 full. Sprinkle the remaining 1/2 cup chocolate chips over the batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

CINNAMON CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

COPYCAT COSTCO™ BLUEBERRY MUFFINS

Steps:

• In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in blueberries.
• Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top. To add the optional streusel topping, combine butter, sugar and flour with a fork and sprinkle evenly on top of muffin batter before baking.
• Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

CINNAMON MUFFINS

Steps:

• Preheat the oven to 375ºF. Grease 18 muffins cups.
• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined - don't over mix.
• Divide the mixture evenly between the prepared muffin cups.
• In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
• Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a muffin pan or line with muffin liners. This makes about 18 muffins. Set aside.
• In a mixing bowl combine yogurt, water, oil, and eggs. Mix until well combined. Stir in cake mix and pudding mix. Mix just until combined.
• Stir in chocolate chips.
• Scoop batter into muffin tins filling each cup about 3/4 full.
• Bake 20 -22 minutes or until toothpick inserted into the center comes out clean.
• Let cool in pan for 5 minutes then remove to wire rack to cool.
• These muffins will store for a couple of days. They also freeze well.

BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 and line a muffin tin.
• Combine flour, sugar, baking powder and salt.
• Add egg, milk, vanilla extract and oil. Stir until combined.
• Fold in blueberries.
• Place into 12 muffin tins.
• Combine the crumb topping ingredients together. Crumble with your fingers.
• Add on top of the muffins.
• Bake 15-18 minutes or until a toothpick comes out clean.
• Enjoy!

LOW FAT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts

CINNAMON CRUNCH MUFFINS

Steps:

• Preheat oven to 375. In a large mixing bowl, put flour, sugar, salt, 2 tsp cinnamon. Add butter and blend until crumbly. Use cold butter, frozen is OK.
• Remove 2/3 cup of this mixture and blend with fingers until crumbly. Add 1 tsp cinnamon and mix.
• To the remaining flour mixture add baking powder and soda, mix. Add eggs and buttermilk and stir just until blended.
• Put paper into muffin tins and spray top of tin with pam (not in paper). Put one scoop of batter in each cup and top with 1 tsp sugar mixture. Cover with one more scoop of batter and 1 Tbsp sugar mixture or until all are even. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool in tins until cool enough to handle and remove. Don't cover them until they are completely cool.