Talk to me about your favorite muffin recipes

[Terabith]

I'm thinking muffin thoughts.  Usually I make this apple blueberry muffin or banana chocolate chip muffins.  Or sometimes pumpkin.  Anyone have any amazing muffins they love?

[Ali in OR]

This is our family favorite:

Oatmeal Muffins with Chocolate Chips

1 cup whole wheat pastry flour 2 Tbsp untoasted wheat germ 2 Tbsp wheat bran ¼ cup sugar ¼ cup brown sugar, packed 1 ½ tsp. baking soda ½ tsp. salt 1 tsp. cinnamon 1 ½ cups quick cooking oats 1 large egg 1 cup buttermilk ¼ cup oil 1 tsp. vanilla ½ cup boiling water ¾ cup chocolate chips In a large bowl, stir together the flour, wheat germ, wheat bran, sugar, brown sugar, soda, salt, and cinnamon. Add in oats. In a separate bowl, beat the egg lightly with a fork. Stir in buttermilk, oil, and vanilla. Add to the dry ingredients and stir with a rubber spatula until thoroughly moistened. Add the boiling water and stir it in with a rubber spatula. Let stand for 15 minutes. Add in chocolate chips. Bake at 350° for 20 minutes Notes: The original recipe calls for 1 cup of dried fruit such as raisins, blueberries, cranberries, or a mix of dried fruits. We've made the recipe with raisins many times, or even with no add-in, but the family favorite is definitely with chocolate chips.

Edited August 30, 2020 by Ali in OR

[Ali in OR]

And then this is probably our second favorite. It was posted here once by Nmoira.

Peanut Butter Chocolate Chip Muffins

Posted on The Well Trained Mind home school forum. 2 ¼ cups whole wheat pastry flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 4 tbsp. unsalted butter ½ cup brown sugar ¾ cup peanut butter 1 ½ tsp. vanilla 2 large eggs ¾ cup buttermilk 1 cup chocolate chips Preheat oven to 375°. Whisk together the dry ingredients in a medium sized bowl. Cream together the butter and brown sugar until light.Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape the sides of the bowl often. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Scrape bowl and ensure even mixing. Add in the chocolate chips if using. Scoop the batter into a prepared muffin pan. Bake until golden brown, 23-25 minutes. Remove from the oven and allow to cool in pan for 5 minutes, then turn out to complete cooling on a wire rack.

[PeterPan]

41 minutes ago, Ali in OR said:

Add the boiling water and stir it in with a rubber spatula. Let stand for 15 minutes. Add in chocolate chips. Bake at 350° for 20 minutes

Ok, why the boiling water?

[Terabith]

Both of those look delicious!  Thank you!

[Tanaqui]

Glazed Orange Muffins

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon

Ingredients:

2 c Unbleached all-purpose flour
2 1/2 ts Baking Powder
1/4 ts Baking soda
1/3 to 1/2 c sugar (depending on how sweet you like your muffins)
1/4 ts salt
zest and juice of 1 orange; freshly grated (I use orange juice from a bottle and skip the zest. You can use lemon juice instead, if so, use the larger amount of sugar)
1 ts Vanilla extract
1/4 c Milk; or more as needed to make one cup, two tablespoons of milk + orange juice
1 lightly beaten egg, large
1/3 c Butter, melted and cooled

Glaze

1/3 c orange juice
1/2 c sugar

Preheat oven to 400 F. Combine dry ingredients in one bowl, mix well. Measure out your orange juice, add milk until the total is one cup plus 2 tablespoons of milky orange juice. Combine wet ingredients except butter in another bowl. Add wet ingredients to dry, stir until just mixed, fold in butter. Butter or line a muffin tin. Bake at 400 for 15 - 20 minutes.

While the muffins are baking, combine the remaining sugar and orange juice in a pot. Heat up and stir thoroughly for about five minutes or a little longer. Do not let it foam up! If it foams, lower the heat immediately. The syrup should still be liquid when done. Drench over muffins as they come out of the oven.

Makes 12.

[Ali in OR]

1 hour ago, PeterPan said:

Ok, why the boiling water?

My guess is that it softens the oats. The muffin does have a nice moist texture.

[fairfarmhand]

https://www.homestratosphere.com/blueberry-muffins-recipe/
 

this one is great!

[LauraClark]

This is a favorite and it has veggies so I count it as super healthy 😉

https://www.adayinthekitchen.com/flourless-double-chocolate-chip-zucchini-muffins/

I use peanut butter instead of almond butter and sometimes double the zucchini or use grated carrot instead of some zucchini.

[KungFuPanda]

We like banana pineapple; throw a little coconut or walnuts in there if you've got 'em.  I made apple fritter bread today.  That could be a muffin.  Lemon blueberry is nice too.  Recently I made dark chocolate zucchini bread.  That was AMAZING.

I like how I can basically make a little cake and call it a bread or a muffin.  😁

[katilac]

Not a specific recipe, but this base recipe has been super handy through the years. Amy Dacwycyn printed it in The Tightwad Gazette many moons ago. I love that I can always make muffins, and that I can often use up weird bits of this and that, lol. 

This recipe makes twelve muffins, and is easy to double, which saves time and energy. You simply combine the dry ingredients together and then mix in the wet ingredients just until combined. Either spray or line your muffin tin and fill cups two-thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take five minutes).

Basic recipe:

2 to 2 1/2 cups grain
1 cup milk
up to 1/4 cup fat
1 egg
up to 1/2 cup sweetener
2 tsp baking powder
1/2 tsp salt
up to 1 1/2 cups additions

Following ingredients are required:

Grain: Use 2- 2 1/2 cups white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour or flake cereal for 1 cup of the white flour. Or substitute one cup leftover cooked oatmeal, cornmeal, rice for 1/2 cup of the white flour, and decrease liquid to 1/2 cup.

Sweetener: Use between 2 Tbsp and 1/2 cup sugar. Or subs up to 3/4 cup brown sugar. Or subs up to 1/2 cup honey or molasses, and decrease milk to 1/2 cup.

Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than one cup of additions, increase to 3 teaspoons. If using butter or sour milk, decrease to 1 tsp and add 1/2 tsp baking soda.

Salt: Use 1/2 tsp, or omit if you have a salt-restricted diet.

Milk: Use one cup. Or substitute buttermilk or sour milk (add Tbsp vinegar to 1 cup milk). Or substitute fruit juice for some or all of the milk.

Fat: Use 1/4 cup vegetable oil or 4 Tbsp melted margarine or butter. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a “wet addition”.

Egg: Use 1 egg. Or substitute 1 heaping Tbsp of soy flour & 1 Tbsp of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff and fold into the batter.

Optional Ingredients:

Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.

Dry additions: Nuts, sunflower seeds, raisins, coconut, and so on.

Moist additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, etc.,

Wet additions: Pumpkin puree, applesauce, mashed & cooked sweet potato, mashed banana, mashed & cooked carrot, etc., If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

Spices: Use spices that complement the additions, such as 1 tsp cinnamon with 1/4 tsp nutmeg or cloves. Try 2 tsp grated orange or lemon peel.

Jellies and jam: Fill cups half full w/ plain batter. Add 1 tsp jam/ jelly, top with 2 more tsp batter.

Topping: Sprinkle cinnamon sugar on the batter in the tins.

Non-sweet combinations: Use only 2 Tbsp sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried and crumbled bacon, 2 Tbsp grated onion, 1/2 cup shredded zucchini, 2 Tbsp Parmesan cheese. Spices could contain a tsp of parsley and a pinch of marjoram.
 

[Negin]

Autumn is coming and this one's a favorite in our household. We don't have four seasons here, but that doesn't stop us from getting in the mood!

PUMPKIN AND CREAM CHEESE MUFFINS

Yields: 24 muffins

MEASURE ALL INGREDIENTS FIRST!!!

8 ounce(s) cream cheese

3 eggs

2 1/2 cup(s) sugar

2 1/2 cup(s) flour

1/4 cup(s) pecans, roughly chopped

3 tablespoon(s) butter, melted

2 1/2 teaspoon(s) cinnamon

1/2 teaspoon(s) salt

2 teaspoon(s) baking powder

1/4 teaspoon(s) baking soda

1 1/4 cup(s) solid-packed pumpkin

1/3 cup(s) vegetable oil (I never use oil when baking. I use melted butter instead). 

1/2 teaspoon(s) vanilla extract

 

Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.

Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.

Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.

Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.

Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.

Evenly divide half of the batter among the muffin cups.

Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes.

Cool on wire racks.

Edited September 1, 2020 by Negin