Muffin recipes!

Muffins are great for gaining weight :) Here are some of my favorite recipes! Yum!

Banana Nut Muffins 

2 Sticks Butter 

3 Cups Sugar 

4 Eggs 

4 Cups Flour 

2 tsp. Salt 

1 tsp. Baking Soda 

4 Mashed Bananas (very ripe) 

1 tsp. Vanilla 

1 Cup Sour Cream 

A Bunch of chopped walnuts (optional of course) 

Cream butter and sugar, add the eggs. Mix dry ingredients together separately and add to butter and sugar mixture. Add bananas, sour cream, and vanilla. Fold in nuts. Put in LARGE muffin molds and bake for about 20 min at 350 (a guess the recipe didnt come with that part sorry, keep an eye on them). 

Vanilla Muffins

1 stick butter 

1.5 cups sugar

2 eggs

2 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

2 mashed bananas

1 teaspoon vanilla

.5 cup sour cream

2 cups chopped walnuts or pecans 

1 cup choclate chips

Mix together the butter and sugar and eggs. Mix together the dry ingredients first, then add to the butter/sugar/egg mixture. Next add the banana, sour cream, and vanilla. Last add the nuts and chocolate chips.

Pour into muffin tins and bake at 350 degrees for 30 minutes. Delicious!

Coffeecake Muffins

Makes 6

½ cup pecans


¼ cup (1¾ ounces) dark brown sugar


1 teaspoon ground cinnamon


2 cups (10 ounces) all-purpose flour


1 cup (7 ounces) granulated sugar


1 teaspoon salt


8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened


1½ teaspoons baking powder


½ teaspoon baking soda


¾ cup sour cream


1 large egg


1 teaspoon vanilla extract

1. Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a standard 12-cup muffin tin and set aside.

2. In the bowl of a food processor fitted with the metal blade, process the nuts, brown sugar, and cinnamon until the nuts are the size of sesame seeds, about ten 1-second pulses. Use a rubber spatula to scrape down the sides and bottom of the food processor bowl and transfer the mixture to a medium bowl and set aside.

3. Return the bowl and metal blade to the food processor, add the flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses. Remove ½ cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel. Set aside ¾ cup of the streusel for the muffin batter and the remaining portion for topping the muffins.

4. Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses. Whisk together the sour cream, egg, and vanilla in a 1-cup glass measuring cup and add to the flour mixture. Process until the batter is just moistened, about five 1-second pulses. Add the remaining ¾ cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and the batter looks crumbly, about five 1-second pulses.

5. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among 12 muffin cups. Sprinkle with a scant tablespoon of streusel on top of each muffin, pressing lightly so that the streusel sinks slightly into the batter. Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front to back halfway through the baking time. Avoid overbaking. Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes. Using the tip of a paring knife, loosen the muffins and gently transfer them from the tin to the wire rack. Cool for 5 minutes. Serve warm.

6. If glazing the muffins, place a sheet of parchment paper beneath the wire rack as the muffins cool. Whisk the confectioner’s sugar and water in a medium bowl until smooth. Spoon about 2 teaspoons glaze over each muffin, letting the glaze run down the sides of the muffins. Serve warm.

Apple Crumble Muffins

Yield: Makes 1 Dozen Muffins

Ingredients:

•   1/2 cup (4 ounces) butter, softened

•   3/4 cup packed light brown sugar

•   2 large eggs

•   1 1/2 teaspoons vanilla extract

•   2 1/4 cups all-purpose flour, Spoon and Sweep Method, about 10 ounces

•   2 1/2 teaspoons baking powder

•   2 teaspoons ground cinnamon

•   1/4 teaspoon salt

•   2/3 cup milk

•   1 cup finely chopped apple

•   1/2 cup chopped walnuts, optional

•   ***Crumb Topping***

•   1/3 cup all-purpose flour

•   1/3 cup packed brown sugar

•   1/2 teaspoon cinnamon

•   pinch salt

•   3 tablespoons softened butter

Preparation:

Heat oven to 375°. Line muffin cups with paper liners.

In a large mixing bowl with electric mixer, cream butter and 3/4 cup of brown sugar until light. Beat in the eggs until well blended. Beat in the vanilla extract.

In another bowl combine the 2 1/4 cups of flour with the baking powder, 2 teaspoons of cinnamon, and 1/4 teaspoon of salt.

Add about one third of the dry mixture to the creamed mixture with half of the milk. Beat on low speed just until blended. Add the remaining dry mixture and the remaining milk; beat on low speed just until blended. Fold in the chopped apple. Spoon the batter into 12 prepared muffin cups, filling about 3/4 full.

In a small bowl, combine the 1/3 cup of flour with 1/3 cup of brown sugar, the cinnamon, and the salt; mix to blend thoroughly. Work in the butter with a fork or fingers until the mixture is crumbly. Sprinkle a generous amount over each filled muffin cup.

Bake the muffins for about 18 to 23 minutes, or until a toothpick inserted in the center of a large muffin comes out clean.

Makes 1 dozen apple muffins.

Chocolate Chip Muffins

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: Makes 6 Muffins

Ingredients:

•   2 cups all-purpose flour

•   2/3 cup granulated sugar

•   1 tablespoon baking powder

•   1/2 teaspoon salt

•   1 cup mini chocolate chips

•   1 large egg, beaten

•   1 cup milk

•   1 1/2 teaspoons vanilla extract

•   1/2 cup canola oil or vegetable oil

Preparation:

Heat oven to 400°. Line a 12-cup muffin pan with paper liners or grease and flour the bottoms.

Combine the flour, sugar, baking powder, salt, and chocolate chips in a bowl.

In another bowl, whisk egg with milk, vanilla, and oil. Pour into the dry ingredients and mix just until moistened.

Fill prepared muffin cups about 2/3 full. Bake for 18 to 22 minutes, until golden brown.

Makes 6 chocolate chip muffins.

(570 calories, 28 g fat)

Pumpkin Pecan Muffins

Ingredients:

•   1/2 cup butter or margarine, softened

•   1 cup sugar

•   2 eggs

•   1 cup mashed pumpkin, fresh cooked or canned

•   2 cups flour

•   2 teaspoons baking powder

•   1/4 teaspoon salt

•   1 teaspoon cinnamon

•   1/4 teaspoon nutmeg

•   1 cup milk

•   1/2 cup chopped pecans

Preparation:

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add pumpkin and beat well. Combine 1 3/4 cups flour, baking powder, salt and spices; mix well. Add flour mixture to butter and sugar mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Dredge pecans in remaining 1/4 cup of flour; fold into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400° for 25 minutes or until golden. Makes about 18 muffins.

6 large muffins

Blueberry Crumb Muffins


Makes 6 muffins



Crumb:


3/4 cup all-purpose flour


2 tablespoons light brown sugar


2 tablespoons granulated sugar


4 tablespoons unsalted butter, melted


1/4 teaspoon vanilla extract


Pinch of salt



Using a fork, mix all ingredients together until well combined. Set aside.



Muffins:


2 1/4 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


Pinch of salt


2 large eggs


1/2 cup buttermilk


1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar


1 teaspoon vanilla extract


1/2 teaspoon lemon zest (optional)


1/2 cup unsalted butter, melted


3/4 to 1 cup blueberries



Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.

Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.

In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in two to three portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

Bake for 14 to 16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack. Enjoy!