Quick Easy Gourmet Muffins Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

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

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.