ISO: Along the lines of Meryl's earlier post, ISO your favorite muffin. It doesn't matter

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dawnnys

Well-known member
if it's "from scratch" or not. I've come to the conclusion that I'm not a gourmet baker.

I had this very good muffin recipe (called "Butter" something) about 20 years ago, but it's lost. Best ones I've ever had, very plain, but very good.

My favorites are:

Cranberry-Walnut

Banana/Peanut Butter Chip

Bacon (yes, bacon cooked into the muffin, savory)

Sweet Potato

Strawberry Cream Cheese

and

Peant Butter Chocolate

P.S. I forgot Bran-Molasses Muffins!

 
Since I am trying to eat "healthier," I found the recipe inside very good (more)

This is a recipe from The Cancer Project. Since being diagnosed with cutaneous T-cell lymphoma about one year ago (slow growth rate), I am trying to improve my eating habits.

Applesauce Muffins

Directions

Makes 10 muffins

2 1/2 cups whole-wheat pastry flour
1/4 cup sugar (preferably raw or turbinado)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1/2 cup soy or other nondairy milk
1 tablespoon vegetable oil
1 tablespoon molasses (not blackstrap)
1 tablespoon vinegar (such as apple cider vinegar)
1/2 cup raisins
vegetable oil spray

Preheat oven to 375 F.

Stir together flour, sugar, cinnamon, nutmeg, baking soda, and salt in a bowl.

In a larger bowl, combine applesauce, nondairy milk, oil, molasses, and vinegar. Mix thoroughly. Add flour mixture and stir just to mix. Stir in raisins. Spoon into lightly vegetable oil sprayed muffin cups, filling 3/4 full, and bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Variation: Add 1/4 cup chopped walnuts and/or replace raisins with 1/2 cup dried cranberries.

To keep muffins fresh, wait until they have cooled to room temperature, then store in an airtight container for three days in the refrigerator. If longer storage is needed, place in the freezer for up to 1 month. Defrost at room temperature or use a microwave.

Nutrition Information

Per muffin:

178 Calories
2.2 g Fat
0.3 g Saturated Fat
11.1% Calories from Fat
0 mg Cholesterol

4.8 g Protein
37.7 g Carbohydrate
12.5 g Sugar
4.5 g Fiber

134 mg Sodium
41 mg Calcium
1.7 mg Iron
0.6 mg Vitamin C
5 mcg Beta-Carotene
0.6 mg Vitamin E

 
REC: Blueberry Muffins

from the book "Out of Old Nova Scotia Kitchens"

Blueberry Muffins
makes 9 muffins

1 egg
1/2 cup milk
1/4 cup butter, melted
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup wild blueberries (fresh or frozen, not thawed)

Preheat oven to 400F and grease muffin tin.

In a large bowl, beat the egg lightly. Stir in the milk and butter.

Sift together the flour, baking powder, salt and sugar. Add to the egg mixture, stirring just enough to moisten the flour. Do not overmix. The batter will be lumpy. Fold in the blueberries.

Fill 9 muffin pans 2/3 full and ake for 25 to 30 minutes.

 
Bran Muffins - old favourite family recipe.

The savory muffins sound interesting. Any good ones out there?

Muffins - Bran


1 cup unsifted all-purpose flour
1 cup natural bran
2 tablespoons wheat germ (optional)*
1 tablespoon ground flax seed (optional)*
3/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 egg
1/3 cup oil
3/4 cup buttermilk or soured milk
1/2 cup raisins or chopped dates or chocolate chips

In large bowl combine flour, bran, wheat germ, flax seed, brown sugar, salt and baking soda. In another bowl combine egg, oil and buttermilk. Add liquid mixture to dry and stir to combine. Stir in raisins. Do not over-stir.
Bake at 375 degrees for 18 to 20 minutes.

NOTE: If you don¡¯t have buttermilk or sour milk - put 1 tablespoon vinegar or lemon juice in bottom of measuring cup and fill to three quarters cup mark with sweet milk and let it stand for 10 minutes.

* The wheat germ and flax seed are my additions, (very good) but can be left out.

 
Carole Walter's blueberry muffins

Zach’s Blueberry Buttermilk Muffins with Streusel Topping

Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More, Carole Walter

Ingredients

¾ cup white whole wheat flour

1 cup AP flour (126 g)

½ t baking powder

½ t salt

¼ t baking soda

2/3 cup room temperature unsalted butter (1 1/3 sticks)

2 t lemon zest

¾ cup superfine sugar

1 large egg

1 t vanilla extract

½ cup buttermilk

1 ½ cups fresh blueberries (washed and air dried)

Streusel (see recipe below)

Preheat the oven to 375 F. Line 12 muffin cups with paper.* Be sure to also spray the pan with nonstick spray so the tops don’t stick.

In a large bowl, thoroughly whisk together the flours, salt, baking powder and baking soda. Set aside.

Cream the butter in the bowl of a free standing mixer. Add the lemon zest and cream on medium speed until light and creamy, about 1 minute. Add the sugar in a steady stream, then blend in the vanilla and egg. Scrape down the sides of the bowl as needed.

Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, in 2 portions for the buttermilk and 3 for the flour. Scrape as needed and only mix until blended—do not overmix.

Using a large ice cream scoop, fill the muffin cups 2/3 full. Add a layer of blueberries over the surface of each cup, pressing the blueberries gently into the batter.** Then place a dollop of batter over the blueberries—it is ok if the blueberries show. Take a handful of the streusel topping and crumble it over the berries and batter, completely covering the tops of the muffins. Press gently to adhere.

Bake for 25-30 minutes, or until the streusel topping is golden brown. If your oven bakes unevenly, rotate the pan front to back halfway through.

Carole’s Favorite Streusel

Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More, Carole Walter

6-7 T unsalted butter

1 cup AP flour (126 g)

½ cup sugar

Pinch cinnamon

¼ t baking powder

¼ t salt

Place the butter in a heavy 2 qt saucepan and heat until almost melted.; remove from the heat and cool to tepid.

Whisk together the remaining ingredients. Add them to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form large lumps and then break those lumps gently into smaller lumps. Before using, let the streusel stand for 10-15 minutes.

 
Here are two that I make

My muffins
3 1/2 C flour
4 tsp b powder
1/2 tsp b soda
1/2 tsp salt
1 1/3 C sugar
10 TBSP butter melted
1 C milk
1 C sour cream
2 eggs
1 egg yolk

oven350

in bowl sift first 4, whisk next 6 together. Add the wet to the dry. will be lumpy. U can add almond extact, cinnamon, coconut, pineapple, lemon zest etc I have done lemon zest added lemon zest powder sugar and some milk etc etc


Or this one

2 cups flour
1 egg
3/4 sugar
3/4 milk
1/2 tsp salt
1/2 cups oil
3 tsp b powder
1 TBSP vanilla

Sift add wet oven 375 u can add fruit or what u like

 
Some of my favorites:

Blueberry (Jordan Marsh)
Chocolate Breakfast (King Arthur)
Jam-Filled (Williams-Sonoma)
Baked Donut
Medaglia D'Oro
Orange-Nut (Midwest Living)
Graham Cracker

 
REC: Lemon Sour Cream Blueberry Muffins...

Lemon Sour Cream Blueberry Muffins

Recipe By :Baker Boulanger
Serving Size : 12

***TOPPING***
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup finely ground walnuts
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
***BATTER***
1/4 cup unsalted butter -- at room temp (2 oz.)
1/4 cup vegetable shortening -- at room temp (2 oz.)
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1 lemon -- juice of
1 lemon, zest of -- finely grated
2 tablespoons water
1 cup sour cream -- (or plain yogurt)
2 1/4 cups flour
1 teaspoon baking soda
1 1/4 cups blueberries -- fresh or frozen

Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.

FOR TOPPING: Combine ingredients with a fork to achieve a crumbly mixture. Set aside.

FOR BATTER: Cream the butter with the shortening until mixture is smooth and paste-like. Blend in sugar, then egg, vanilla, lemon juice, zest and water. Stir in sour cream. Mix baking soda and flour and blend into batter. Fold in berries by hand. Scoop into prepared muffin cups. Sprinkle the tops with equal portions of streusal topping. Bake until done - 28-32 minutes. One dozen muffins.

 
Chocolate Breakfast Muffins

These are really good! Light and fluffy, and not too sweet.
I suggest using the weight meaurements. The first time I made these, I used the volume measurements. The second time, I used the weight measurements, and the muffins were even lighter, fluffier, and more moist.
Also, the second time, I omitted the chocolate chips inside, and added about 1/2 cup semi-sweet chocolate chips over the tops as soon as I removed the muffins from the pan, let the chips sit a minute or so, then spread them over the top.

CHOCOLATE BREAKFAST MUFFINS

INGREDIENTS:

2/3 cup (2 ounces) Dutch-process cocoa (I used Droste)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour (I used Gold Medal Unbleached)
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional (I used it)
3/4 teaspoon salt (I used 1/2 tsp)
1 cup (6 ounces) chocolate chips (I used a generous 1/2 cup Ghirardelli semi-sweet chips)
2 eggs (I brought them to room temperature)
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted (I used unsalted)
coarse pearl sugar, for topping (optional) (I omitted this)

DIRECTIONS:

Preheat the oven to 400°F. (I preheated to 375 F, because I used a dark nonstick pan). Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. (I used paper liners and brushed them with a small amount of melted butter, plus I brushed the top of the pan).

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I folded in the chips after mixing in the wet ingredients). Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I then folded in the chocolate chips).

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. (I baked about 19 minutes). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. (I didn't remove the paper liners).

Yield: 12 muffins.

From King Arthur Flour

http://www.kingarthurflour.com

 
Baked Donut Muffins

Very good - nice and fluffy. I didn't think they tasted like donuts, however - some thought they did, others didn't, so you decide. A few of the muffins stuck to the bottom of the muffin cups, perhaps due to my using less butter, so the second time I greased the muffin liners.

BAKED DONUT MUFFINS

INGREDIENTS:

1/3 cup margarine, softened (I used 4 1/3 Tbsp unsalted butter)
1 cup sugar (I used 3/4 cup - next time will use 3/4 cup plus 2 Tbsp)
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg (I used 1/2 tsp cinnamon)
1 egg
1/2 cup milk (I used 1/2 cup plus 1 Tbsp milk)
1/2 teaspoon salt (I used 1/4 tsp salt)
1 1/2 cups flour
(I added 1 tsp vanilla extract)
cinnamon sugar (I rolled some of the muffins in cinnamon sugar and the rest in confectioner's sugar)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the margarine and sugar.
3. Beat in the egg. (I then added the vanilla extract).
4. Add the dry ingredients and then the milk.
5. In a greased 12-muffin pan, fill each cup 2/3 full with batter. (I filled 9 muffins cups).
6. Bake 20-25 minutes until done.
(Note: Let cool in pan on wire rack about 5 minutes, then remove from pan).
7. When done, but not completely cooled, roll each muffin top in the cinnamon sugar (and/or confectioner's sugar) (Suggestion: if rolling in cinnamon/sugar, brush muffin tops with melted butter first).
(Note: Cool completely on wire rack).

Note: One reviewer said they tasted more like donuts when left overnight in a plastic bag.

Recipezaar

 
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