38 muffins batter Recipes

  • Loaded Pumpkin Muffins
    muffin batter, muffin mix, pumpkin pie spice and
    10 More
    muffin batter, muffin mix, pumpkin pie spice, canned or fresh-cooked & pureed pumpkin, eggs, vegetable oil, buttermilk, white chocolate chips, pecans, coarsely chopped, graham-crumble topping, muffin mix, graham crackers, finely crushed (4 full-sized crackers), butter, soft or melted
    35 min, 13 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Crumble-topped Cranberry Pecan Muffins
    streusal topping, brown sugar, original bisquick, cinnamon and
    8 More
    streusal topping, brown sugar, original bisquick, cinnamon, corn oil margarine or butter, muffin batter, milk and 1/3 cup fat free evaporated, eggs, whole berry cranberry sauce, original bisquick or heart healthy bisquick, granulated sugar, pecan halves
    20 min, 12 ingredients
  • Nectarine Cobbler With Blueberry Muffin Crust
    nectarines, peeled and sliced, sugar, all-purpose flour and
    3 More
    nectarines, peeled and sliced, sugar, all-purpose flour, butter, blueberry muffin batter, vanilla ice cream
    6 ingredients
  • Whole Wheat Banana Muffins With Graham-pecan Toppi...
    batter, whole wheat pastry flour, all purpose flour and
    15 More
    batter, whole wheat pastry flour, all purpose flour, organic sugar, baking powder, baking soda, cinnamon, sea salt, unsalted butter, melted, ripe mashed bananas, cage free eggs, vanilla, graham cracker crumbs, pecans, finely chopped, light brown sugar, granulated sugar, unsalted butter, melted and cooled
    45 min, 18 ingredients
  • Anytime Blueberry Muffins
    this is a basic master muffin recipe that is fairly plain... and
    11 More
    this is a basic master muffin recipe that is fairly plain , so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour., serve right away : bake the muffins for 25 to 30 minutes, as described in step 5., unbleached all-purpose flour , plus 1 tbsp (separated ), baking powder, baking soda, salt, unsalted butter , softened, sugar, eggs, plain whole-milk yogurt, fresh blueberries, all-purpose flour
    30 min, 12 ingredients
  • Coffee Lovers Muffins
    very strong cold black brewed coffee, eggs, sugar and
    4 More
    very strong cold black brewed coffee, eggs, sugar, vanilla yogurt, flour (may use a bit more if your is more moist and the batter is too liquid, add by tbsp s), baking powder, cinnamon (optional)
    23 min, 7 ingredients
  • Rhubarb Or Apple Muffins Rhubarb Or Apple Muffins
    muffin batter, brown sugar, vegetable oil, egg and
    11 More
    muffin batter, brown sugar, vegetable oil, egg, vanilla extract, buttermilk, flour, baking powder, baking soda, salt, diced rhubarb or apples (any moist fruit will work), sugar, cinnamon, melted butter
    20 min, 15 ingredients
  • Pumpkin Cranberry Muffins Pumpkin Cranberry Muffins
    fresh cranberries, walnuts, brown sugar, ground ginger and
    14 More
    fresh cranberries, walnuts, brown sugar, ground ginger, ground cinnamon, muffin batter, cooked pumpkin puree, eggs, vegetable oil, buttermilk, unsulphured molasses, grated fresh ginger root, ground cinnamon, brown sugar, unbleached white flour, baking powder, baking soda, salt
    19 ingredients
  • Strawberry Cheesecake And White Chocolate Muffins Strawberry Cheesecake And White Chocolate Muffins
    cream cheese, at room temperature, sugar, egg and
    16 More
    cream cheese, at room temperature, sugar, egg, vanilla extract, white chocolate chips, muffin batter, self rising flour, sugar, butter, melted but cooled, oil, milk, fresh or frozen strawberries, chopped into small pieces, eggs, vanilla extract, cream cheese, at room temperature, pureed fresh or frozen strawberries, powder ( confectioners ) sugar, vanilla extract
    30 min, 20 ingredients
  • Rhubarb Muffins (Low Fat) Rhubarb Muffins (Low Fat)
    batter, milk , 1, lemon juice, unsweetened applesauce and
    14 More
    batter, milk , 1, lemon juice, unsweetened applesauce, granulated sugar, brown sugar , packed, egg whites, orange , juices and zest, vanilla, baking powder, salt, all-purpose flour, whole wheat flour, cinnamon, rhubarb, chopped, crumb topping, granulated sugar, cinnamon
    40 min, 18 ingredients
  • Sunshine Blueberry Muffins Sunshine Blueberry Muffins
    batter : 2 cups of all-purpose flour, sugar, baking powder and
    8 More
    batter : 2 cups of all-purpose flour, sugar, baking powder, baking soda, salt, fresh (or frozen ) blueberries, eggs, vegetable oil, lemon-flavored yogurt, zest of 1 lemon , about 1 to 1 1/2 tsp, glaze : 3/4 cup of powdered sugar, 4 to 5 tsp of milk
    15 min, 11 ingredients
  • Blueberry Struesel Topped Muffins Blueberry Struesel Topped Muffins
    batter, butter, room temperature, sugar, eggs, milk and
    10 More
    batter, butter, room temperature, sugar, eggs, milk, vanilla extract, all-purpose flour, baking powder, salt, blueberries, sugar, all-purpose flour, cinnamon, butter, room temperature
    25 min, 15 ingredients
  • Camper Sausage Cornbread Camper Sausage Cornbread
    sausage links, cooking apple , pared and sliced thin and
    2 More
    sausage links, cooking apple , pared and sliced thin, brown sugar, corn muffin mix (plus ingredients to make the muffin batter, milk, water, whatever, read directions)
    40 min, 4 ingredients
  • Mountainmama's Applebutter Muffins , Tweaked Mountainmama's Applebutter Muffins , Tweaked
    preheat oven at 375* f, all purpuse flour and
    11 More
    preheat oven at 375* f, all purpuse flour, whole wheat pastry flour, oatmeal, brown sugar, pumpkin pie spice (jo.jo-ba s), cinnamon, salt, combine the dry ingredients in a medium bowl., in a small bowl, mix together : 1/4 cup eggbeaters type product, soy milk, olive oil, add to dry ingred. and mix just until moistened. spoon into a greased 9 inch cake pan. or 12 count muffin tin. top batter with 1/2 cup homemade apple butter, and sprinkle2 tbsp chopped nuts or about 2 tbsp coconut on top of apple butter. bake at 375 degrees farhenheit about 30 mins. or until toothpick comes out clean. elevate pan to cool, and enjoy
    15 min, 13 ingredients
  • Pancake Muffins Pancake Muffins
    pancake batter, syrup, sausage (or bacon)
    30 min, 3 ingredients
  • Fig Jam Muffins Fig Jam Muffins
    california dried figs, cold water, granulated sugar, salt and
    8 More
    california dried figs, cold water, granulated sugar, salt, batter, all-purpose flour, baking powder, salt, granulated sugar, shortening, milk, eggs
    20 min, 13 ingredients
  • Triple Lemon Muffins Triple Lemon Muffins
    syrup, granulated sugar, water and
    13 More
    syrup, granulated sugar, water, grated lemon zest (yellow part of rind only), fresh lemon juice, batter, unbleached all-purpose flour, granulated sugar, baking powder, baking soda, salt, butter, melted, grated lemon zest, fresh lemon juice, eggs, carton low-fat lemon yogurt
    16 ingredients




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