Super Moist Muffins Recipes

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MOIST CHOCOLATE MUFFINS



Moist Chocolate Muffins image

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

Provided by LONESTAR1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g

SUPER MOIST LEMON RASPBERRY MUFFINS



Super Moist Lemon Raspberry Muffins image

Super moist lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a mild lemon flavor with lots of bright raspberries. It's like a raspberry lemonade muffin!

Provided by Little Spice Jar

Time 30m

Number Of Ingredients 11

2 and 1/4 cups all-purpose flour (or half whole wheat flour + half all purpose)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (liquid state)coconut oil (canola, vegetable or corn works too)
1 cup greek yogurt or light sour cream (I used 1/2 greek yogurt + 1/2 sour cream)
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice + zest of 1 lemon
1 and 1/2 cups (12 oz) fresh or frozen raspberries

Steps:

  • Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
  • In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
  • In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*

SUPER DUPER ZUCCHINI MUFFINS



Super Duper Zucchini Muffins image

These muffins are nutritious, low in fat, and most important of all, taste delicious!

Provided by Jessi

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup shortening
¼ cup sour milk
2 eggs, lightly beaten
1 ½ cups shredded zucchini
1 teaspoon vanilla extract
½ cup chopped walnuts
¼ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  • In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 244.8 mg, Sugar 22 g

SUPER MOIST BANANA NUT MUFFINS



Super Moist Banana Nut Muffins image

This muffin recipe I have adapted from many recipes put together until I got the perfect banana muffin! Love these they are great, super moist and yummy!

Provided by Paragon

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 overripe bananas
1 1/2 cups sugar
3/4 cup soft unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 375 degrees and lightly butter 24 muffin tins.
  • In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
  • With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
  • Mix in the dry ingredients just until incorporated.
  • Fold in the nuts if desired with a rubber spatula.
  • Spoon the batter into the muffin tins to fill them about halfway.
  • Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.

MOIST BRAN MUFFINS



Moist Bran Muffins image

These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.-Mildred Ross, Badin, North Carolina

Provided by Taste of Home

Time 30m

Yield 4 muffins.

Number Of Ingredients 7

1/2 cup All-Bran
1/2 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.

SUPER MOIST MUFFINS



Super Moist Muffins image

These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.

Provided by Caryn Dalton

Categories     Breads

Time 25m

Yield 12-24 mini or regular size

Number Of Ingredients 14

1/2 cup brown sugar (light or dark)
1/3 cup applesauce (no sugar added)
1/3 cup sunflower oil (or oil of your choice-I like Ghee here too)
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup lightly drained crushed pineapple
1 cup grated carrot (not matchstick carrots)

Steps:

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
  • Add both eggs and vanilla and whisk until well combined.
  • Set aside and combine dry ingredients well in a seperate bowl.
  • Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
  • Stir carrot and pineapple into batter.
  • Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
  • Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
  • Feed your flock and enjoy!

MOIST MORNING GLORY MUFFINS



Moist Morning Glory Muffins image

Not only did Rhonda Urich want "Light & Tasty" to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. "I'd like to see flaxseed or whole wheat flour added, making them a healthy snack," explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1-1/4 cups sugar
2-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/2 cup raisins
1 medium tart apple, peeled and shredded

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 285 calories, Fat 17g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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