Bettacreek
Almost Self-Reliant
For some reason, I've been craving muffins. I need a recipe for blueberry muffins, chocolate chip muffins and one for a banana muffin (no nuts please!) Any help would be appreciated.
Muffin recipes, help please!
- Thread starter Bettacreek
- Start date
keljonma
Epicurean Goddess
Blueberry Yogurt Muffins
1/2 cup plain yogurt
3/4 cup milk
3/4 cup sugar
4 Tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 - 1 1/2 cup fresh blueberries
1/2 cup chopped pecans, optional
Topping Crumbles:
1/4 cup all-purpose flour
2 Tablespoons firmly packed brown sugar
Dash cinnamon
2 Tablespoons softened butter
1/4 cup oats
Preheat oven to 400. Lightly grease 12 muffin cups or line with paper liners.
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes. Makes about 12 muffins.
1/2 cup plain yogurt
3/4 cup milk
3/4 cup sugar
4 Tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 - 1 1/2 cup fresh blueberries
1/2 cup chopped pecans, optional
Topping Crumbles:
1/4 cup all-purpose flour
2 Tablespoons firmly packed brown sugar
Dash cinnamon
2 Tablespoons softened butter
1/4 cup oats
Preheat oven to 400. Lightly grease 12 muffin cups or line with paper liners.
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes. Makes about 12 muffins.
keljonma
Epicurean Goddess
Blueberry White Chip Muffins
VeryBestBaking.com from Nestle's
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
2 cups (12-oz. pkg.) Nestles white morsels, divided
1 1/2 cups fresh or frozen blueberries
Streusel Topping (recipe follows)
Directions:
PREHEAT oven to 375 F. Paper-line 18 muffin cups.
COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
FOR STREUSEL TOPPING:
COMBINE 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
VeryBestBaking.com from Nestle's
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
2 cups (12-oz. pkg.) Nestles white morsels, divided
1 1/2 cups fresh or frozen blueberries
Streusel Topping (recipe follows)
Directions:
PREHEAT oven to 375 F. Paper-line 18 muffin cups.
COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
FOR STREUSEL TOPPING:
COMBINE 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
keljonma
Epicurean Goddess
All-Star Great Variable Muffin Batter
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
In a medium-sized bowl sift together flour, baking powder, baking soda and salt, then set aside.
In a large mixing bowl cream butter and sugar together with an electric mixer until light and fluffy and almost white in color. Scrape down the side of the bowl to incorporate all of the butter. Then add the eggs one at a time, beating well after each addition. Add vanilla and sour cream and beat until incorporated. Add the dry ingredients and mix on low just until blended.
Oil muffin tins or use cupcake liners. Fill each cup 1/3 full and place your choice of chopped apples, peaches, blackberries, blueberries, bananas, nuts, chocolate chips, poppy seeds, dates or raisins on the batter. Sprinkles with a cinnamon sugar mixture if so desired. Fill muffin tin to 2/3 full with batter (add more cinnamon-sugar).
Bake at 400 for 20 minutes. Remove muffins from tins after they have rested for 5 minutes.
This recipe makes enough batter for 16 medium size muffins. The batter can be kept in the refrigerator for up to one week.
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
In a medium-sized bowl sift together flour, baking powder, baking soda and salt, then set aside.
In a large mixing bowl cream butter and sugar together with an electric mixer until light and fluffy and almost white in color. Scrape down the side of the bowl to incorporate all of the butter. Then add the eggs one at a time, beating well after each addition. Add vanilla and sour cream and beat until incorporated. Add the dry ingredients and mix on low just until blended.
Oil muffin tins or use cupcake liners. Fill each cup 1/3 full and place your choice of chopped apples, peaches, blackberries, blueberries, bananas, nuts, chocolate chips, poppy seeds, dates or raisins on the batter. Sprinkles with a cinnamon sugar mixture if so desired. Fill muffin tin to 2/3 full with batter (add more cinnamon-sugar).
Bake at 400 for 20 minutes. Remove muffins from tins after they have rested for 5 minutes.
This recipe makes enough batter for 16 medium size muffins. The batter can be kept in the refrigerator for up to one week.
keljonma
Epicurean Goddess
This is a mix I keep in my pantry.
CHOCOLATE CHIP MUFFINS
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips
Layer ingredients in a wide-mouth 1-quart canning jar in order given.
Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Preheat the oven to 350. Empty Chocolate Chip Muffin mix in large mixing bowl; stir to combine.
1 egg slightly beaten
3/4 cup buttermilk
3/4 cup applesauce
1 1/2 T. vegetable oil
1 tsp. vanilla
Mix until completely blended. Spoon the batter into paper-lined or greased muffin tins, filling 2/3 to 3/4 full.
Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack.
CHOCOLATE CHIP MUFFINS
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips
Layer ingredients in a wide-mouth 1-quart canning jar in order given.
Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Preheat the oven to 350. Empty Chocolate Chip Muffin mix in large mixing bowl; stir to combine.
1 egg slightly beaten
3/4 cup buttermilk
3/4 cup applesauce
1 1/2 T. vegetable oil
1 tsp. vanilla
Mix until completely blended. Spoon the batter into paper-lined or greased muffin tins, filling 2/3 to 3/4 full.
Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack.
keljonma
Epicurean Goddess
hoosier said:
