I am truly mad about muffins. I adore muffins, especially muffins that are not like cake. When I eat a muffin I don't want a piece of cake, or muffins that are like eating cake. Overly sweet . . .
I want a muffin as it is supposed to be. Slightly raised with rounded pebbly tops. The insides filled with nice holes. Perfect for spreading with a tiny pat of butter.
Today I thought I would share what are ten of my favorite muffin recipes. Oh, there are many more muffin recipes than this here on the blog, but these are all real winning recipes that I thought you might enjoy!
Also do look out for all my handy tips for making the best muffins every time at the bottom of this post!
These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.
Simple and filled with fibre. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
ULTIMATE BUTTERMILK BRAN MUFFINS
Buttermilk Bran Muffins. I think my favorite type of muffin of all the types of muffins you can get today are plain old fashioned Bran Muffins. There is nothing pretentious about them. They are simple and they are delicious.
This recipe I am sharing today for Buttermilk Bran Muffins is especially delicious, yielding a muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!
These moist and delicious muffins are filled with not one, not two, but three different berries. Blueberries, raspberries and diced strawberries.
It is also a small batch recipe and makes just 9 delicious muffins.
I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favourite things to bake and eat!
They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavour. The recipe makes a full batch of 12 fabulous muffins!
This is a small batch of one of my favorite muffin recipes. These re moist and filled with the goodness of carrot, apple, coconut, pineapple, toasted nuts and whole and regular wheat flours.
The recipe makes 6 largish muffins.
There is nothing like having a great muffin batter in the refrigerator, mixed and ready to bake. This is an adaptation of a very old recipe and has been pleasing women and their families for many years.
This was the muffin recipe that I had to bake for my female employer every day that I worked at the Manor. She liked them baked in mini muffin tins and would eat three of them every single morning. They are delicious.
Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins.
They embody all the flavours of your favourite cinnamon rolls, except they are muffins, not a yeast bread. I am of the school that cinnamon flavoured anything is good. It doesn't really matter too much what it is and these are OMG good!
If you are looking for instant gratification, Banana Muffins are the way to go. They mix together rather quickly and bake lickety split.
You can usually be enjoying one of them within a half an hour, start to finish, and this is my favourite recipe for them. Adding toasted nuts or chocolate chips are completely optional.
Buttery, moist and stogged full of orange from the outside in. These are winners all round!
I chose to studd mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer the to be plain. One thing is for sure, you will enjoy these moist and delicious muffins.
Fresh orange flavors filled with an optional fruit and sweet glaze. You can't go wrong!
Somewhat healthy, aside from the sugar and golden syrup . . . with plenty of oats, sunflower seeds and chopped apple.
If you don't have light muscovado sugar, you can use soft light brown sugar, and in the place of golden syrup you can use light corn syrup, or even honey would work well. In one word, moreish.
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
NOTE: If there is a particular muffin recipe that you are looking for that you don't see here, drop me a comment/query down in the comments section and I will dig it up for you!
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These all look delicious. I particuarly like the Morning Glory Muffins. How is Cinnamon this morning? Hope she is feeling better. How are you? Take gentle care. Love and hugs, Elaine
ReplyDeleteI just made the orange muffins. Very light tender crumb. Well worth the extra prep. To my horror I discovered I was out of powdered sugar!. Made the icing with plain sugar. Microwaved it for 30 seconds and dipped the tops of the hot muffins in the glaze. Good save. Thanks for this fine recipe, Marie.
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