Muffin Mania!!!!!! - Copykat Chat Forums


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Muffin Mania!!!!!!

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  • Muffin Mania!!!!!!

    I've been trying new muffin recipes for almost a year now. My family is getting pretty tired of eating We have tried a ton that didn't taste so good, but I did find about 12 of them that really taste good to us. With all this experimenting on new recipes, I found that my family prefer the ones that have yogurt, buttermilk, and that sort of thing added to the ingredients.


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    2 1/2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    3/4 cup sugar
    1/4 teaspoon salt
    2 eggs, beaten
    1 cup buttermilk
    4 ounces butter or 1/2 cup canola oil
    1 1/2 cups blueberries
    1 teaspoon vanilla (optional)

    Sift dry ingredients together in a large bowl.
    In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
    Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
    Fold in blueberries.
    Spoon batter into greased muffin cups and bake till golden brown.
    Bake at 400 F for 20 -30 minutes.
    Makes 6 jumbo or 12 normal size

    ************************************************** ******************


    2 cups all-purpose flour
    1 cup sugar
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    2 eggs
    1 cup sour cream
    1/4 cup butter or margarine, melted
    2 medium ripe bananas, , 1-cup (, 1-cup)
    1/4 cup sugar
    3 tablespoons all-purpose flour
    1/4 teaspoon cinnamon
    2 tablespoons butter or margarine

    In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
    In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
    Fill greased or paper lined muffin cups three-fourths full.
    For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
    Sprinkle over muffins.
    Bake at 375F for 20 to 25 minutes.
    Makes 12 regular muffins

    ************************************************** ******************



    1/2 cup firmly packed brown sugar
    1/3 cup all-purpose flour
    1/4 cup unsalted butter, melted
    1 teaspoon cinnamon
    1 1/2 cups firmly packed brown sugar
    2/3 cup vegetable oil
    1 egg
    1 1/2 teaspoons vanilla
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup buttermilk
    2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

    Note:. cinnamon could be added to the batter ( about 1 teaspoon or less).
    Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
    Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
    In a separate bowl, sift together flour, soda and salt.
    Stir oil mixture into flour mixture alternately with buttermilk.
    Fold in apples, mixing just until combined.
    Spoon into greased muffin cups filling 3/4 full.
    Sprinkle topping over evenly.
    Bake at 350F for 25-30 minutes or until golden brown and tops spring back.

    Makes 18 muffins

    ************************************************** *******************


    1/2 cup butter, soft
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    1/2 teaspoon lemon extract
    1 3/4 cups all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/2 cup low-fat sour cream
    2 cups confectioners' sugar
    3 tablespoons lemon juice

    In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well.
    Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.
    Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes.
    Cool for 5 minutes and move to a wire rack to cool.
    Combine glaze ingredients; drizzle over muffins. Serve warm.
    Makes 12 regular muffins

    Note: For the glaze, 2 cups of powdered sugar seemed to be too much. I had to add more lemon juice to make it thinner. Next time, I'll just add 1 cup and then add more if its needed.
    These freeze really well!!

    ************************************************** *****************



    1/3 cup butter, softened
    3/4 cup sugar
    2 eggs
    1 1/2 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/3 cup milk
    Cream Cheese Filling
    6 ounces cream cheese, softened
    1/3 cup sugar
    1 egg
    1 teaspoon grated lemon peel
    1 1/2 cups fresh blueberries or strawberries or raspberries or blackberries
    Streusel Topping
    1/4 cup all-purpose flour
    2 tablespoons brown sugar
    1/2 teaspoon ground cinnamon
    1 tablespoon cold butter

    In a large bowl, cream butter and sugar. Add the eggs and beat well.
    Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
    Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
    Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
    Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
    Muffin cups will be full.
    Bake at 375 for 25-30 minutes or until a toothpick comes out clean.
    Cool for 5 minutes before removing from pans to wire racks. Serve warm.
    Refrigerate leftovers.
    Makes 18 muffins

    ************************************************** *******************


    2 cups all-purpose flour
    1/3 cup light-brown sugar, packed
    1/3 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup milk
    1/2 cup butter, melted and cooled
    2 eggs, lightly beaten
    1 teaspoon vanilla
    1 (11 1/2 ounce) package milk chocolate chips
    1/2 cup walnut or pecan, chopped

    Preheat oven to 400F.
    Grease twelve muffin cups.
    In a large bowl, stir together flour, sugars, baking powder, and salt.
    In another bowl, stir together milk, eggs, butter, and vanilla until blended.
    Make a well in center of dry ingredients.
    Add milk mixture and stir just to combine.
    Stir in chocolate chips and nuts.
    Spoon batter into prepared muffin cups.
    Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
    Remove muffin tin to wire rack.
    Cool for 5 minutes.
    Remove from tins to finish cooling.
    Serve warm or completely cool.
    These muffins freeze well.
    Makes 12-18 muffins

    ************************************************** *******************


    vegetable oil cooking spray or butter, for greasing
    1 cup butter, softened
    1 (8 ounce) package cream cheese, softened
    1 1/2 cups sugar
    1 1/2 teaspoons vanilla extract
    4 eggs
    2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    2 cups sliced strawberries
    1/2 cup pecan, chopped (or other nuts)

    Preheat oven to 350. Spray or lightly butter muffin tins. You can also use cupcake liners.
    Beat together butter, cream cheese, sugar, vanilla, and eggs.
    Mix together in another bowl: flour, baking powder, and salt. Fold in strawberries and nuts. Add to wet ingredients. Stir until just combined ~ do not over stir.
    Immediately fill muffin tins 2/3 full with batter.
    Bake until inserted toothpick comes out clean, about 25 to 30 minutes. Let cool 3 to 5 minutes before removing from pans.
    Makes 18-24 muffins.

    ************************************************** *******************


    3 tablespoons butter, softened
    1/4 cup brown sugar, packed
    4 teaspoons sugar
    1 egg
    1/3 cup sour cream
    2/3 cup all-purpose flour
    1/2 cup graham cracker crumbs
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1/4 teaspoon ground cinnamon
    1/8 teaspoon baking soda
    3 tablespoons milk
    1/3 cup
    6 tablespoons marshmallow creme

    In a small mixing bowl, cream butter and sugars until light and fluffy.
    Beat in egg.
    Stir in sour cream.
    Combine the flour,graham cracker crumbs, salt, baking powder, cinnamon, and baking soda.
    Add to creamed mixture alternately with milk just until moistened.
    Fold in chocolate chips.
    Coat six muffin cups with cooking spray.
    Fill one-fourth full with batter.
    Spoon 1 Tbsp marshmellow creme into each muffin cup.
    Top with remaining batter.
    Bake at 400 degrees for 14-16 minutes or until a toothpick comes out clean.
    Cool for 5 minutes before removing from pan to wire rack.
    Serve warm.
    Note: Fill empty muffin cups halfway with water before baking.
    Makes 6 muffins

    NOTE: The marshmellow creme in the middle makes these really good!!

  • #2
    Re: Muffin Mania!!!!!!



    2 cups old-fashioned oatmeal
    1 1/3 cups buttermilk
    3/4 cup brown sugar
    1/2 cup melted butter, cooled (1/4 pound)
    2 eggs, slightly beaten
    1 cup all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    3/4 cup butterscotch chips

    In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
    Preheat oven to 400 degrees.
    Spray muffin tins with nonstick cooking spray.
    Combine melted, cooled butter and eggs. Add to oat mixture.
    Sift flour,baking powder,salt,and baking soda.
    Add dry ingredients to oat/egg mixture.
    Stir to combine.
    Stir in butterscotch chips.
    Pour batter into prepared pans.
    Bake for 15-20 minutes or until tops spring back when touched.
    Remove from pan and cool a bit before serving.
    NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!
    Makes 18 muffins

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    1 1/2 cups all-purpose flour
    1/2 cup powdered milk or ground up almond
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    1/2 cup sugar
    1/4 teaspoon cinnamon
    1 pinch nutmeg
    2 tablespoons light brown sugar
    1 cup ricotta cheese
    1/2 cup milk
    2 large eggs
    1 tablespoon vanilla
    4 tablespoons unsalted butter, melted
    1/2 cup vanilla chip (like Nestle's white chips)

    Preheat oven to 350 degrees.
    Combine flour,powdered milk, salt, baking powder, sugar,vanilla chips, and spices in a bowl.
    Crumble brown sugar by rubbing it between fingers to break up any clumps.Add this to the dry ingredients.
    Place ricotta cheese in another bowl, beat in milk.
    Add eggs, one at a time,beating with a whisk after each addition.
    Stir in vanilla.
    Pour wet ingredients along with butter into the dry ingredients.
    Using a spoon, stir from bottom of bowl until dry ingredients are moistened. Don't overmix.
    Bake 20-25 minutes.
    Makes 12 muffins

    Note: These are really moist and dense muffins!!

    ************************************************** *******************


    1/2 cup walnut, chopped
    1/3 cup sugar
    1 1/2 teaspoons cinnamon
    3 tablespoons butter, melted
    1 cup flour
    7 tablespoons flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 cup sugar
    1 large egg
    3 tablespoons unsalted butter, melted
    1 cup buttermilk
    2 tablespoons buttermilk
    1/2 cup honey

    Preheat oven to 400F degrees.
    Mix all the filling ingredients together in a small bowl, set aside.
    In a large bowl, mix together the flour, baking powder, baking soda and sugar.
    Mix the egg, melted butter and buttermilk.
    Make a well in the dry ingredients and add gently mix in the wet ingredients.
    Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
    Sprinkle any remaining filling on top of the muffins.
    Bake for 15 minutes.
    Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).
    Makes 12 muffins

    Note: The filling tends to seep out and stick to the pan. Make sure you grease the tins extra good and make sure the filling has been covered by the batter.

    ************************************************** ******************


    1 1/2 cups flour
    1 cup sugar
    1/4 cup baking cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1 1/3 cups mashed ripe bananas
    1/3 cup vegetable oil
    1 egg
    1 cup miniature semisweet chocolate chips or peanut butter chips

    In a large bowl, combine the first six ingredients.
    In a small bowl, combine bananas, oil and egg.
    Stir into dry ingredients just until moistened.
    Fold in chocolate chips.
    Fill greased or paper lined muffin cups three fourths full.
    Bake at 350 deg F for 20-25 minutes or until muffins test done.
    Makes 12 muffins

    ************************************************** ******************

    For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;
    1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;
    1 cup milk plus 1 3/4 tablespoons cream of tartar;
    1/4 cup buttermilk powder and 1 cup water

    ************************************************** ******************
    Muffin Baking Tips
    Here are a few tips to help make your muffins perfect:

    * Get some new baking powder and baking soda -- these get stale and don't do as good a job puffing up your baked goods when they are older than six months. Label each box with the date you buy it and write on it "replace in 6 months."

    * You can make muffins the old-fashioned way, using arm power and a wooden spoon, or you can use a stand mixer with the paddle attachment.

    * The best muffin tins are the nonstick ones or well-seasoned cast-iron ones, if you have them. If you have ever tried to scrub baked-on muffin or cupcake batter off the old-style aluminum kind, you will appreciate being able to sponge off the newer nonstick kind.

    * Do not overmix the batter. Stir just until the dry ingredients are moistened. The batter should still be lumpy. The lumps will dissolve during baking.

    * Careful, brief stirring will produce a muffin with a high, rounded crown. Overmixed batter will produce a flat-topped muffin.

    * Use level measures. Scrape off excess flour, sugar, baking powder and baking soda with the flat blade of a knife.

    * Bake muffins on the middle oven shelf to prevent the bottom or top from over-browning.

    * Preheating the oven tin before ladling in the batter is said to produce higher muffins.

    * For ease, grease muffin tins with a vegetable oil spray or use paper liners.

    * Low-fat muffins will stick to paper liners while warm, but will peel right off when the muffins cool. If you want to eat the muffins while warm, coat the liners with vegetable-oil spray.

    * Mix muffin batter by hand, not with an electric mixer.

    * Add-ins such as nuts and fruit should be tossed with the dry ingredients before the wet ingredients are added. Coating the pieces with flour prevents them from sinking to the bottom of the muffins.

    * To adapt a regular muffin recipe for mini-muffin tins, simply bake the mini muffins less. Mini muffins bake in 15 to 20 minutes, while regular muffins bake in 20 to 30 minutes.

    * Muffins are done when the top springs back when gently touched with a finger.

    *Muffins freeze beautifully. Thaw them at room temperature.
    Last edited by Isis1; 06-21-2008, 01:37 PM.


    • #3
      Re: Muffin Mania!!!!!!

      WOW!!! thanks I copied all to try in my newest fad muffin pans, tyvm


      • #4
        Re: Muffin Mania!!!!!!

        They all sound great here is our favorite, this is very similar to Mimi's Cafe.

        Cinnamon-Buttermilk MuffinsPrintClose

        Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.


        For the muffins:
        7 Tbs. unsalted butter, at room temperature
        2⁄3 cup sugar
        1 egg
        1 1⁄2 cups all-purpose flour
        1 1⁄2 tsp. baking powder
        1⁄2 tsp. baking soda
        1⁄2 tsp. salt
        1⁄2 tsp. freshly grated nutmeg
        1⁄2 cup buttermilk
        1 1⁄2 tsp. vanilla extract

        For the topping:
        2⁄3 cup sugar
        1 Tbs. ground cinnamon
        6 Tbs. (3/4 stick) unsalted butter, melted

        Preheat an oven to 350F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

        To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

        In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

        Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

        To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.

        Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.

        Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).


        • #5
          Re: Muffin Mania!!!!!!

          These look wonderful. I was going to make blueberry muffins today and your first recipe is perfect. Of course then I saw your Baklava muffin recipe. However, blueberry will win out today.



          • #6
            Re: Muffin Mania!!!!!!

            Isis - I tried the #1 blueberry recipe and they turned out amazing. Of course I didn't read the recipe correctly and didn't melt the butter. However I mixed it up well with the other wet ingredients and when mixed with the flour the resulting mix was dryer than it should be. That being said, I added more blueberries, stuffed it into 6 mega muffin cups and baked for 30 minutes. AMAZING. Crisp on the outside and so moist and delish on the inside.

            Thank again. This should be moved to tried & true


            • #7
              Re: Muffin Mania!!!!!!

              Thanks Rube for the review.

              I love making muffins, thanks Isis and Jacki for the great sounding recipes.


              • #8
                Re: Muffin Mania!!!!!!

                They were so good I ate one before dinner fresh and hot out of the oven and then another later - so bad and so good.

                Next time I'll actually melt the butter as the recipe directs. I might add some nuts as well.

                Also, I used Splenda rather than sugar but only used 1/2 cup. It actually would have been better with the full amount.


                • #9
                  Re: Muffin Mania!!!!!!

                  Thank You Very Much !
                  I don't want buns of steel. I want buns of cinnamon !!!


                  • #10
                    Re: Muffin Mania!!!!!!

                    My family loves muffins!! I will definitely be making some soon. Thank you for posting!


                    • #11
                      Re: Muffin Mania!!!!!!

                      OMG....I am in muffin heaven! Thank you for posting these!!


                      • #12
                        Re: Muffin Mania!!!!!!

                        ah, my first try in clicking Printable Version on top. It worked GREAT !!!!!
                        I don't want buns of steel. I want buns of cinnamon !!!


                        • #13
                          Re: Muffin Mania!!!!!!

                          Rube...glad you liked them!!
                          There were a couple of other blueberry muffin recipe that we tried that didn't taste as good as those.
                          jackiebowen...your recipe sounds like a good one to try!

                          I wanted to add a little note about the I want S'more muffins recipe.
                          To make them really kid friendly or just plain cute; put a little Teddy Graham(those bear shaped graham crackers) on the top of them before putting them in the oven.


                          • #14
                            Re: Muffin Mania!!!!!!

                            I've printed our all of your recipes.

                            What is your fav? I'm leaning toward the Vanilla Ricotta muffins. Might all some lemon rind in it too.
                            "Everyone's a star and deserves the right to twinkle"


                            • #15
                              Re: Muffin Mania!!!!!!

                              I'm certainly going to be trying a few more of those. I think the Berry Cheesecake ones will be next - I have more blueberries and some strawberries at home. I won't make the streusel though - it just isn't the same using Splenda.

                              I'm also going to try the following from the Splenda website

                              Cranberry Walnut Muffins

                              • 1/2 cup SPLENDA® Granular
                              • 1 1/2 cups All-Purpose Flour
                              • 2 tsp. Baking Powder
                              • 1 tsp. Baking Soda
                              • 1/2 tsp. Cinnamon
                              • 1/2 cup Unsweetened Orange Juice
                              • 1/4 cup Fat-Free Sour Cream
                              • 1 Tbsp.+1 tsp. Reduced Calorie Margarine
                              • 1/4 cup Egg Substitute or 1 Egg
                              • 1/4 cup Chopped Walnuts
                              • 1 cup Chopped Fresh or Frozen Cranberries

                              Preheat oven to 375°F. Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.
                              Mix SPLENDA® Granular, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.
                              Mix orange juice, sour cream, margarine and egg substitute (or egg) together in a small mixing bowl. Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
                              Spoon batter into eight muffin cups. Bake in preheated 375°F oven 15-20 minutes or until a toothpick inserted in the center comes out clean.
                              Last edited by Rubelishous; 06-23-2008, 11:34 AM.