CHEF'S CHOICE MUFFINS (CHOCOLATE CHIP, BLUEBERRY, OR LEMON POPPY
I got this recipe from my pastry chef class in high school. They're best right out of the oven when they're still warm and very fluffy. The recipe calls for 6 GIANT muffins, but I like to make 24 cupcake sized ones. I'm putting only the chocolate chips under the ingredient list because of nutrition info. I figure the chocolate chip version is the worst for you, so the others only get healthier =). (The amounts for the other versions are under directions as well as an additional topping of cinnamon sugar).
Provided by Lisush
Categories Dessert
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
- other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
- Adjust oven rack to lower-middle position and heat oven to 375°F.
- Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
- Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
- Add eggs, one at a time, to creamed mixture and beat well after each addition.
- Beat in one half of the dry ingredients.
- Beat in one third of yogurt.
- Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
- Add one of the Chef's Choice ingredients into the finished batter.
- Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
- Divide batter evenly among muffin cups.
- Bake at 375°F for 25 minutes, or until golden brown on top.
- Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.
Nutrition Facts : Calories 186.8, Fat 7.7, SaturatedFat 4.6, Cholesterol 31, Sodium 170, Carbohydrate 27.5, Fiber 0.8, Sugar 14.8, Protein 3.2
BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS
This is my go-to recipe for blueberry or chocolate chip muffins. These are soft and moist and stay that way even when cooled. I think they are the perfect sweetness, too. An endless variety of mix-ins can be used. (Recipe is scaled down for 16-18 mini or 5-6 standard muffins.)
Provided by May M
Categories Quick Breads
Time 25m
Yield 16-18 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 deg. F.
- Whisk dry ingredients and mix-ins in one bowl and set aside.
- Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
- Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.
Nutrition Facts : Calories 74.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 11.8, Sodium 116, Carbohydrate 12.3, Fiber 0.4, Sugar 5.5, Protein 1.6
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
CHOCOLATE CHIP LEMON MUFFINS
Make and share this Chocolate Chip Lemon Muffins recipe from Food.com.
Provided by looneytunesfan
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375*. Grease muffin pan or line with paper liners.
- In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
- In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
- Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
- Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love