Muffins are small, round, individual-sized quick bread famous worldwide. They are usually sweet, although tasty varieties also exist. Here is some more information about muffins:
Flour: Muffins are typically made with all-purpose flour or a mixture of all-purpose and whole wheat flour.
Leavening agent: Baking powder and baking soda make muffins rise.
Sugar: Granulated sugar is commonly used in muffins, although other sweeteners, such as honey or maple syrup, can also be used.
Fat: Butter, oil, or melted coconut oil give muffins a tender crumb.
Eggs: Eggs provide structure to the muffins.
Liquid: Milk, buttermilk, yogurt, or sour cream moisten the batter and add flavor.
Varieties:
Blueberry muffins: One of the most popular types of muffins, blueberry muffins are made with fresh or frozen blueberries.
Chocolate chip muffins: Chocolate chip muffins are made with chocolate chips and can be either sweet or semi-sweet.
Banana nut muffins: These muffins are made with mashed ripe bananas and chopped nuts, such as walnuts or pecans.
Corn muffins: Corn muffins are savory ones made with cornmeal, flour, and usually some cheese or vegetable.
Bran muffins: Bran muffins are a healthy variety made with bran cereal, often with the addition of dried fruit or nuts.
Chocolate chip muffins
Chocolate chip muffins are made with chocolate chips and can be either sweet or semi-sweet.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
Mix flour, sugar, baking powder, and salt in a large mixing bowl.
Whisk together the milk, vegetable oil, egg, and vanilla extract in a separate mixing bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before removing and placing them on a wire rack to cool completely.
Enjoy your freshly baked chocolate chip muffins!
Blueberry muffins
One of the most popular types of muffins, blueberry muffins are made with fresh or frozen blueberries.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
Mix flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together the milk, vegetable oil, egg, and vanilla extract in a separate mixing bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined
Fold in the blueberries. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before removing and placing them on a wire rack to cool completely.
Enjoy your freshly baked blueberry muffins!
Pumpkin Cream Cheese Swirl Muffins.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Directions:
Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a medium bowl. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Stay undermixed.
In a small bowl, beat the cream cheese, granulated sugar, and egg yolk until well combined.
Divide the pumpkin batter evenly among the muffin cups. Add a spoonful of the cream cheese mixture to each muffin, and use a toothpick to swirl the cream cheese into the pumpkin batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious pumpkin cream cheese swirl muffins!
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