Rich Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
• Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
• Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Steps:

• Preheat oven to 400 degrees F and line a 12-cup muffin pan with paper cups, or grease the pan.
• In a large bowl, combine all dry ingredients.
• In another bowl, mix melted butter, beaten eggs, milk, and vanilla.
• Pour the wet ingredients into the dry and mix until just combined.
• Stir in chocolate chips.
• Divide into 12 muffin cups.
• Sprinkle a little granulated sugar on top of each muffin for a little sparkle and crunch (optional).
• Bake at 400 for 15-20 minutes or until a toothpick inserted into middle of muffin comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Steps:

• Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
• In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
• In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
• Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

Steps:

• 1. Heat oven to 400 F (200 C). Grease 12 large muffin cups.
• 2. Beat eggs in a mixing bowl and stir in milk and butter.
• 3. Sift remaining ingredients together into egg mixture and stir only enough to blend (batter should be lumpy).
• 4. Spoon into prepared muffin cups, filling about 2/3 full. Bake until well browned (17 to 20 minutes). Serve warm.
• 5. VARIATION: Stir 1 teaspoon grated lemon rind into liquid ingredients. Put 1 tablespoon batter in each muffin cup and add 1 teaspoon of any thick jam. Add enough batter to fill cups 2/3 full and add a dab of jam to top of each.

Steps:

• Preheat oven to 400F and grease muffin pan well or line cups with cupcake papers.
• Sift dry ingredients together.
• Combine eggs, milk, and butter together.
• Add wet ingredients to dry ingredients and stir only enough to moisten the flour (do not beat).
• Fill muffin pans and bake for 20 minutes or until done.