Surprise Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg and milk. Stir into dry ingredients just until moistened. Combine peanut butter and butter; fold into batter. , Fill greased or paper-lined muffin cups one-fourth full; place a peanut butter cup in each. Cover with remaining batter. Bake at 400° for 18-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar., Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

Steps:

• Preheat oven to 375 degrees F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

Steps:

• Pe-heat oven to 200'C/400'F.
• Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
• Stir to mix well.
• In another bowl combine the egg, yoghurt, milk and vanilla.
• Pour into the midle of the dry ingredients and then add melted butter.
• Mix together gently.
• Place mixture into well greased muffin tins to come just over halfway up the tins.
• Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
• Bake for approximately 15 minutes or until muffins are cooked and well risen.
• Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
• Sift over some icing sugar if desired -- this just gives a nice presentation.

Steps:

• Heat oven to 400°F Grease bottoms only of 12 regular-size muffin cups with spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Steps:

• Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
• Make filling:
• In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
• Make batter:
• Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
• Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.