Best Spring Muffins Recipes

SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
• 4. Place a rack in the middle position, a heat the oven to 350f (175c).
• 5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
• 6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
• 7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
• 8. Chef's Note: Be careful not to over mix the ingredients.
• 9. Add some mini cups into a mini pan.
• 10. Add a heaping tablespoon of batter to each mini cup.
• 11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
• 12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
• 13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
• 14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
• 15. PLATE/PRESENT
• 16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
• 17. Keep the faith and keep cooking.

SPRING MUFFINS

Steps:

• In a large bowl, combine first 4 ingredients.
• In another bowl, beat egg, milk and oil until smooth.
• Stir into the dry ingredients just until moistened.
• Fold in strawberries and rhubarb.
• Fill greased or paper-lined muffin cups three-fourths full.
• Place a strawberry half, cut side down, on each.
• Sprinkle with sugar.
• Bake at 375 degrees for 22-25 minutes or until muffins test done.
• Cool for 5 minutes before removing from pan to a wire rack.
• Serve warm.

TOUCH OF SPRING MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. , Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. , Bake at 375° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.