MASTER BAKERY STYLE MUFFIN RECIPE
This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers. Create plenty of flavors using this as the base-- 1 muffin batter with endless options.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
EASY MUFFIN RECIPE WITH BAKING MIX
Sweetened condensed milk and baking mix make this easy muffin recipe a cinch to make!
Provided by Andi Gleeson
Categories Breakfast
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
- In a large bowl, stir together condensed milk, egg, and vegetable oil until smooth. Add baking mix, and stir just until flour is mixed in. Fold in pineapple just to incorporate into dough. (Don't over stir.)
- Fill muffin tins about 2/3 full, and bake in preheated oven for 18-22 minutes, until golden brown and toothpick inserted into the center of the largest muffin comes out dry. Cool slightly before serving.
LLL BAKING MIX MUFFINS
This recipe is from the La Leche League International Cookbook. I love to whip up a batch in the morning with whatever fruit I've got around.
Provided by redplaid huf
Categories Quick Breads
Time 25m
Yield 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Beat together sugar, milk, melted butter and egg.
- Stir into Mix just until moisted.
- Fold in fruit and/or nuts.
- Fill greased muffin cups and bake at 425 for 20 minutes.
HOMEMADE MUFFIN MIX
Whether your family prefers sweet or savory muffins, you can satisfy them with this versatile muffin mix. Included are directions to prepare plain, cheddar and cinnamon-raisin muffins. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 30m
Yield 1 dozen per batch.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool, dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups). , To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins., To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 296mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
LLL BAKING MIX
This recipe is from the La Leche League International Cookbook. I always have this in the frige for whipping up fabulous biscuits. Look for recipes to use this mix by searching for "LLL Baking Mix". If your concerned about a milk allergy leave out the milk powder. Recipe may be doubled.
Provided by redplaid huf
Categories Kid Friendly
Time 5m
Yield 11 cups
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Cut in oil or butter with fingers to make fine crumbs.
- Store in a tightly covered container in refrigerator.
SWEET MUFFINS
Love breads? Then enjoy these simple yet delicious muffins that are made using Original Bisquick® mix - baked and ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened. Spoon batter into muffin cups.
- Bake 15 to 18 minutes or until golden brown.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 7 g, TransFat 1 g
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
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