Best Yeast Muffins Recipes

ORANGE YEAST MUFFINS

Steps:

• 1. In a bowl, combine 1 c flour, sugar, salt, peel and yeast throughly.
• 2. In saucepan combine milk, water and butter. Heat over low heat until very warm about 120 degrees. Butter does not need to melt.
• 3. Gradually add liquid to flour mixture and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add egg and 3/4 c flour. Beat at high speed 2 minutes, scraping bowl occasionally.
• 4. Stir in enough additional flour to make a stiff batter.
• 5. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Stir dough down.
• 6. Spoon into greased muffin pans. Cover and let rise in warm place until doubled, about 1 hour.
• 7. Bake at 375F for 20 minutes. Remove from pans and cool on wire rack.
• 8. Drizzle with glaze, if desired by combining sugar, peel and enough juice to make a thick glaze.

GINGER YEAST MUFFINS

Steps:

• In a small bowl, dissolve yeast in warm water. Add 1-1/2 cups flour; beat until smooth. Cover and let rise in a warm place for 30 minutes. , In another bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses until smooth. Add the yeast mixture. Combine cinnamon, salt, baking soda, ginger and remaining flour; gradually add to egg mixture. Stir in nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YEAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• To your self rising flour add sugar and yeast.
• Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
• Cover your mixing bowl with tin foil and refrigerate for 2 hours.
• Spoon batter into muffin tins that have been greased filling each 3/4 full.
• Bake 20-25 minutes.
• The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.

WHOLE WHEAT YEAST MUFFINS

Steps:

• In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
• Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
• Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
• Add 1 cup flour, and the whole wheat flour (starting with 1 1/2 cups) and adding enough to make a spongy, pancake-like batter. Stir smooth.
• Cover and let rise until doubled - about 30 minutes.
• Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
• Cover, and let rise again for 25 minutes.
• Preheat oven to 400*. Bake muffins @ 400* for 25 minutes, or until golden. Let cool 5 minutes, then brush with melted butter.

DILLY YEAST MUFFINS

Steps:

• In a large bowl, dissolve yeast in warm water. Heat the cottage cheese to 110° to 115° add to yeast mixture. Add the egg, butter, onion, dill, sugar, salt, baking soda and 1 cup flour. Beat until smooth. Stir in remaining flour (do not knead). , Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter down. Fill muffin cups coated with cooking spray half full. Cover and let rise until batter reaches top of cups, about 30 minutes. , Bake at 350° for 20-22 minutes or until golden brown. Serve warm.

YEAST MUFFINS RECIPE - (3.7/5)

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine 1½ cups water with yeast and butter. Stir in flour and sugar and mix well. Pour batter into a greased muffin pan. Bake muffins until golden and browning at the edges, about 20 minutes. Serve muffins warm with butter.