Who does not like muffins. Muffins I bake the most as you can use them for breakfast or dessert.

Banana Muffins

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 2 large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven 375 F
  2. In a large bowl, combine dry ingredients.
  3. In another bowl, mash the bananas. Add egg, oil, and vanilla; mix well. Stir into the dry ingredients just until moistened.
  4. Fill greased or paper-lined muffin cups half full.
  5. Bake at 375° for 18-22 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes
  6. remove from pan to a wire rack to cool completely.

Lemon Raspberry Muffins

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup lemon yogurt
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen raspberries
  • topping:
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine

Directions

  1. preheat oven 375 F
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  3. Combine eggs, yogurt, oil, and lemon zest; mix well.
  4. Stir into dry ingredients just until moistened.
  5. Fold in raspberries.
  6. Fill greased or paper-lined muffin cups three-fourths full.
  7. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin.
  8. Bake at 375° for 18-20 minutes or until muffins test done.
  9. Cool in pan 10 minutes before removing to a wire rack.

Pumpkin Spice Muffins

Ingredients

  • 1/2 cup canned pumpkin
  • 1/2 cup milk
  • 1 large egg
  • 2 cups biscuit/baking mix
  • 1/4 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • streusel topping:
  • 1 tablespoon biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons butter, softened

Directions

  1. Preheat oven 375 F
  2. In a bowl, combine pumpkin, milk and egg with a fork.
  3. Combine dry ingredients; add to bowl and stir just until moistened.
  4. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins.
  5. Bake at 375° for 20 minutes or until golden brown.
  6. Serve warm.

Avocado Pineapple Muffins

Ingredients

  • 2/3 cup cubed ripe avocado
  • 3 large eggs
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup toasted chopped pecans, divided

Directions

  1. Preheat oven to 375º.
  2. In a large bowl, beat avocado until only small lumps remain.
  3. Add eggs, honey and oil; beat until blended.
  4. Stir in pineapple.
  5. In another bowl, whisk flour, salt, baking powder, baking soda and cinnamon.
  6. Add to avocado mixture; stir just until moistened.
  7. Fold in 1/2 cup pecans.
  8. Bake until golden brown or 20 Min until done

Applesauce Muffins

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups applesauce
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts, optional
  • Cinnamon sugar, optional

Directions

  1. Preheat oven to 350°.
  2. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
  3. Beat in eggs and vanilla. Stir in applesauce.
  4. Combine flour, baking soda and spices;
  5. stir into creamed mixture.
  6. If desired, fold in nuts.
  7. Back for 20 – 25 min until light golden brown
  8. let cool for 15 min then serve

Caramel Apple Muffins

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped peeled tart apple
  • 12 caramels, chopped
  • topping:
  • 1/2 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon

Directions

  1. preheat oven 375 F
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
  3. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
  4. Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
  5. Bake at 375° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Cranberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange zest
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans

Directions

  1. Preheat oven 375 F
  2. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly.
  3. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened.
  4. Fold in cranberries and nuts.
  5. Fill 18 greased or paper-lined muffin cups two-thirds full.
  6. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes.
  7. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Lemon Meringue Muffins

Ingredients

  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large egg whites

Directions

  1. Preheat oven to 375°.
  2. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest, and extract.
  3. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in centre comes out clean. Remove from the oven. Increase oven setting to 400°.
  4. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  5. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
  6. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Cinnamon Doughnut Muffins

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups sugar
  • 1/3 cup canola oil
  • 3 large egg, room temperature, lightly beaten.
  • 3/4 cup 2% milk
  • 10 teaspoons seedless strawberry or other jam
  • topping:
  • 1/4 cup butter, melted.
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°.
  2. In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon.
  3.  In a small bowl, combine sugar, oil, egg, and milk; stir into dry ingredients just until moistened.
  4. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.
  5. Bake until a toothpick comes out clean, 20-25 minutes.
  6. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.

Strawberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 cup strawberry jam

Directions

  1. Preheat oven to 375°.
  2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt.
  3. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened.
  4. Gently fold in jam.
  5. Put in muffin form and bake for 20 – 25 min or until tooth pic comes out clean.
  6. Let cool for 15 min and serve

Corn Muffins

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup shortening
  • 1 cup 2% milk, divided.

Directions

  1. Preheat oven to 375F.
  2. In a bowl, combine the dry ingredients.
  3. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended.
  4. Fill 12 paper-lined muffin cups three-fourths full.
  5. Bake at 375° until a toothpick inserted in muffin comes out clean, 25-30 minutes.