Best Kitchen Sink Muffins Recipes

Kitchen-Sink Muffins image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 13

Cooking spray
1 3/4 cups all-purpose baking mix (spooned and leveled)
1/2 cup sugar
1 teaspoon cinnamon
1 cup applesauce
1/2 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/2 cup grated carrots
1/4 cup golden raisins
1/4 cup pepitas
1/4 cup chopped pecans

Steps:

Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans.
Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g

Morning Glory Kitchen Sink Muffins image

Provided by KelBel

Categories Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrots
1 cup shredded apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup sweetened flaked coconut
1 (8 ounce) can crushed pineapple, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
cooking spray

Steps:

Preheat oven to 350.
Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
Stir in carrot and next 5 ingredients. Make a well in center of mixture.
Combine oil and next 4 ingredients; stir with a whisk.
Add oil mixture to flour mixture, stirring just until moist.
Spoon batter evenly into muffin cups coated with cooking spray.
Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; let cool on a wire rack.

Nutrition Facts : Calories 166.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 15.5, Sodium 177.8, Carbohydrate 28.3, Fiber 1.4, Sugar 16, Protein 2.7

EVERYTHING BUT THE KITCHEN SINK MUFFINS image

Yield 12 muffins

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
3-4 medium banana's mashed
1 cup canned pure pumpkin
1 small apple peeled and grated
1 medium size carrot peeled and grated
1/4 cup chopped pecans
1/4 cup golden raisins
2 cup unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 muffin liners

Steps:

Preheat oven to 350 degrees. Mix softened butter and sugar in a mixing bowl and beat until blended. Add eggs and vanilla. Add the mashed banana's, pumpkin,apples, and carrots. In a separate bowl mix flour, baking soda, salt, cinnamon and nutmeg. Gradually add the flour mixture to the batter until blended. Stir in the pecans and raisins. Using a 1/4 measuring cup add the batter to the muffin liners and bake for approximately 27 minutes or until golden brown.

Kitchen Sink Muffins image

Provided by Debra Taylor

Categories Muffins

Time 55m

Number Of Ingredients 14

1 1/2 c flour
1 c sugar
1/2 c oatmeal, uncooked
2 tsp cinnamon
1/2 tsp salt
1 Tbsp nutmeg
2 c apples, peeled, chopped
1 1/2 c carrots, grated
1/2 c nuts, walnuts/sunflower seeds/almonds - chopped
1 c dried cranberries or raisins
3 eggs
1/2 c butter, melted
1 c coconut, shredded
1/2 c applesauce

Steps:

1. In a large mixing bowl combine flour, sugar, oatmeal, cinnamon, salt and nutmeg. Add apples, carrots, cranberries/raisins, nuts and coconut. Stir until well mixed.
2. Beat eggs in a medium bowl with a wire whisk. Stir in butter and applesauce.
3. Add egg mixture to flour mixture. Stir until just moistened.
4. Scoop into muffin cups. Bake in 350 degree oven for 20 to 25 minutes.