Muffin Recipes

Chocolate Chip Muffins

Ingredients list:

1/3 lb butter, softened
1/2 tsp vanilla extract
4 medium eggs
1 c. sugar
1 tbsp baking powder
1/2 tsp salt
1/4 c. milk
2 1/2 c. flour
¾ lb chocolate chips

Instructions:

1. Preheat oven to 400 degrees F. Butter muffin pan and set aside.

2. In large bowl combine butter and vanilla using a hand mixer until light and fluffy.

3. Slowly beat in eggs, until combined. Slowly add sugar, until completely combined.

4. In small bowl combine baking powder, salt, milk, and flour. Slowly mix into butter until just combined, but still lumpy. Add chocolate chips and combine.

5. Pour mixture into muffin pans, filling each cup two-thirds full.

6. Bake for 25 minutes or until muffins turn golden brown, and a toothpick inserted into center of muffin comes out clean

Blueberry Muffins

Ingredients list:

2 c. fresh blueberries
2 eggs
2 c. flour
1 c. sugar
1/2 c. milk
1/4 c. butter
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt

Instructions:

1. Preheat your oven to 350F. Grease a muffin pan and set aside.

2. In large bowl combine butter, eggs, salt and sugar.

3. In small bowl combine baking powder and flour. Stir into butter mixture, alternating with milk, until just combined and still lumpy. Be careful not to overmix.

3. Add vanilla until just combined, and fold in blueberries.

4. Fill each muffin pan about 2/3 of the way full. Bake for 20-25 minutes or until browned, and a toothpick inserted into the center of a muffin comes out clean.

Easy English Muffins

Ingredients list:

2 cups of unbleached white flour.
1 cup of warm water.
1 cup of whole wheat flour.
2 tablespoons of vegetable oil.
1 tablespoon of dry yeast.
1 teaspoon of salt.
Cornmeal.

Instructions:

In a suitably sized bowl, mix the warm water, vegetable oil, yeast and salt.

Beat in the white flour, followed by the whole wheat flour; mix thoroughly.

Oil the surface of the dough’s surface and allow to rise for 30-40 minutes.

Knead the dough until soft; then cut into six pieces and roll each piece in cornmeal.

Form each ball into muffins, four inches in diameter.

Place on a cookie sheet and bake at 350°F (175°C) for 15 minutes.

Zucchini Muffins

Ingredients list:

2 medium eggs.
1 ½ cups of all-purpose flour.
1 cup of shredded zucchini.
1 cup of sugar.
½ cup of vegetable oil.
½ cup of chopped walnuts.
1 teaspoon of baking soda.
½ teaspoon of salt.
¼ teaspoon of baking powder.

Instructions:

Mix together the vegetable oil, sugar and eggs.

Add the shredded zucchini, flour, baking powder, baking soda and salt.

Fold in the chopped walnuts.

Lightly grease muffin tips, then fill two-thirds full with the mixture.

Bake at 375°F (190°C) for 25 minutes.

Banana Nut Muffins

Ingredients list:

2 large eggs.
2 large ripe bananas, mashed.
1 stick of butter, softened.
2 cups of all-purpose flour.
1 cup of granulated sugar.
1 cup of buttermilk.
½ cup of chopped pecans.
1 teaspoon of vanilla extract.
1 teaspoon of salt.
1 teaspoon of baking powder.
½ teaspoon of baking soda.

Instructions:

Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.

Beat together the butter and granulated sugar until light and fluffy.

One at a time, add the eggs, beating thoroughly after each is added.

Beat in the bananas until the mixture is smooth.

Mix together the flour, salt, baking powder and baking soda.

Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.

Stir in the chopped pecans and vanilla extract.

Spoon the batter into the greased muffin pans, filling about two-thirds.

Bake for around 20 minutes or until golden brown.