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Tips and Recipes for Mind-Blowing Delicious Muffins

By Edited Oct 2, 2015 0 0

Making muffins can be a fantastic treat for more than just breakfast. However, unlike it's similar cousin the cupcake, making a muffin requires a bit more finesse. Mix it too little, it's like under baked bread, mix it too much and you have hard tiny little rocks.

Tips For Great Muffins

Before we get into some of my muffin recipes, let's go over some tips that will help your muffins turn out great. Maybe you don't even need to hear my recipes, maybe once you read some of these muffin making tips you will finally realize what you are doing wrong with your recipes.

  • The biggest tip as I mentioned before and many muffin recipes will tell you is not to overmix. You can use your common sense here. Don't be afraid to mix the ingredients until they look like a batter, however never use an electric mixer. Overmixing is what causes muffins to come out hard and rock-like.
  • Fill the muffin pan as much as you want. Directions will tell you to only fill them up a fraction, to prevent them from rising over. Don't stress on whether you have gotten the exact fraction. In fact, I fill my muffin pan up to almost the brim all the time. It gives my muffins a nice muffin top and has not had any dire repercussions yet.
  • Don't fret if your batter is too thick or too runny. The consistency of the batter depends on the ingredients. The general rule is that thinner batters produce lighter muffins. However thicker batters can still produce a nice moist muffin that will be a little sturdier.
  • You can use the paper cups in your muffin pan, but I have found that without the cups produces a muffin without a soggy bottom. Which can result from using making muffins with paper cups. Though when doing it without the paper liners, be sure to grease the pan well with butter or oil spray.
  • If you are using buttermilk for extra flavor and moisture, be sure to add 1/2 teaspoon of baking soda per cup of buttermilk. Buttermilk will keep it from rising properly, but baking soda will counteract that.
  • To give your muffins that crumbly top, place 1 cup flour, 1 cup brown sugar, 1 cup rolled oats, 2 teaspoons of cinnamon, and 1 cold stick of butter in the food processor. Blend that all up and sprinkle it on top of the batter before baking. This gives a really great effect to Apple Cinnamon and Banana Nut muffins in particular.
banana nut muffins

Banana Nut Muffins

What You Need:

1 stick of butter
1 cup sugar
2 large eggs
1 teaspoon of vanilla extract
2 large overripe bananas - mashed
2 cups of flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnut or pecans

  • Combine butter and sugar into a bowl and mix until fluffy. Then add the eggs and vanilla and beat well, then add the bananas and beat some more. This step you can break my tip and use an electric mixer. Just don't use the electric mixer when you combine the wet and dry ingredients.
  • Put your flour, salt, baking powder and baking soda in a separate bowl and mix together.
  • Add your dry mixture plus buttermilk to your egg/butter/banana mixture. Mix until dry ingredients are moist, it's okay if it is a bit lumpy. Add nuts to the batter and spoon into your pan.
  • Bake for 15 to 20 minutes at 400 degrees until golden brown and the tops are firm to the touch.
blueberry muffins

Blueberry Muffins

What You Need:

2 cups of flour
1 tablespoon of baking powder
1/4 a cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of allspice
1 egg
1 cup of buttermilk
1/2 teaspoon of baking soda
1/2 cup of melted butter
1 1/2 cup of frozen blueberries (or fresh if you have them)

  • Mix the flour, baking soda, allspice, salt, sugar, and baking powder into a bowl. I found that in the case of blueberry muffins, sifting the ingredients makes for a lighter muffin, so you can do this instead.
  • In another bowl, beat the egg, buttermilk, and butter together.
  • Combine the wet into the dry together with the blueberries so that it forms a mixed, but lumpy batter. Spoon this into your greased muffin pan.
  • Bake for 15 to 20 minutes at 400 degrees until the tops are golden brown and firm to the touch.
apple cinnamon muffins

Apple Cinnamon Muffins

What You Need:

1 1/2 cups of flour
3/4 cup of sugar
1/2 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/3 a cup of vegetable oil
1 egg
1/3 cup of milk
2 apples peeled, cored, and chopped

  • Mix together flour, sugar, salt, baking powder, and cinnamon.
  • In a separate bowl, mix oil, egg, and milk.
  • Combine wet and dry ingredients with the apple and stir until you have a fairly thick batter. Add this batter to your muffin pan.
  • To give your muffins that crumbly top, place 1 cup flour, 1 cup brown sugar, 1 cup rolled oats, 2 teaspoons of cinnamon, and 1 cold stick of butter in the food processor. Blend that all up and sprinkle it on top of the batter before baking.
  • Bake at 400 degrees for 15 to 20 minutes until golden brown and the top is firm to the touch.
chocolate muffins

Chocolate Muffins

What You Need:

3/4 of a stick of butter, melted
4 ounces of bittersweet chocolate, chopped coarsely
2 cups of flour
2/3 cup of sugar
1/3 cup of cocoa powder
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/4 cup of buttermilk
1/2 teaspoon of baking soda
1 egg
1 teaspoon of vanilla extract

  • Melt the butter and half the chocolate together in a bowl over simmering water.
  • Mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  • In a separate bowl combine the buttermilk, egg, and vanilla extract.
  • Combine the wet ingredients and melted butter and cocoa to the dry ingredients. Mix together and then add the rest of the chopped chocolate. Spoon the batter into the muffin pan.
  • Bake for 15 to 20 minutes at 400 degrees until the tops are dark and firm to the touch.
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