Chocolate Chip Sunflower Butter Muffins Recipes

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, then spray the liners with cooking spray. Put the cranberries in a small bowl, and add hot water to cover (if the cranberries are very moist, you can skip this step).
• Whisk together the flour, oats, baking powder, salt and baking soda in a medium bowl; whisk in the chocolate chips. Whisk together the brown sugar and sunflower butter in a second medium bowl, then whisk in the milk, oil and egg. Stir the sunflower butter mixture into the flour mixture to combine well (the batter will be pretty loose). Strain the cranberries, pat them dry and stir them into the batter.
• Ladle 1/3 cup batter into each muffin cup liner. Bake, rotating the pan about halfway through, until a cake tester inserted in a few muffins comes out clean, 16 to 18 minutes.
• Let cool briefly in the tin on a rack, then transfer the muffins to the rack to cool completely. The muffins can be stored overnight in an airtight container, or individually wrapped in plastic and frozen in an airtight container for up to 4 days.

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.