Best Quick Easy Gourmet Muffins Recipes
QUICK & EASY GOURMET MUFFINS
This super easy recipe starts with one of those less than a $1 mixes. I used Martha White, added a few extra ingredients and wha la "Gourmet Muffins". I found this recipe online and did some tweaking to my liking. It's a great muffin to have on hand for those busy mornings when you just don't have time for breakfast. Just grab...
Provided by Diane Atherton
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.
- 2. Combine muffin mix, flour, baking powder, sugar and salt in a mixing bowl; whisk to combine. In a small bowl, whisk egg in butter milk. Pour into flour mix and hand stir to mix.
- 3. Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
- 4. Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
- 5. Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
- 6. CRANBERRY MUFFINS: I used Martha White's Blueberry Cheese Cake muffin mix and 1/2 of a 6-oz bag of frozen cranberries. Topped with a mixture of sugar and fresh grated lemon peel. NOTE: cranberries are tart and these muffins were tart. You would have to be a true cranberry lover to enjoy the tartness.
- 7. CRUMB TOPPING: 1/2 cup all-purpose flour 1/3 cup brown sugar 1 Tablespoon oatmeal pinch of salt 3 tablespoons unsalted butter, melted Make the crumb topping by using a fork to combine the flour, brown sugar, and melted butter in a small bowl. Sprinkle each muffin with one tablespoon of the crumb topping
QUICK & EASY GOURMET CORN MUFFINS
I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol
Provided by Kikiloveshercop
Categories Quick Breads
Time 25m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
- Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
- Bake for 20 minutes or until the muffins are a gorgeous golden brown.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 25.3, Sodium 339.9, Carbohydrate 28.7, Fiber 2.4, Sugar 9.2, Protein 3.7
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