Recipes tagged with « Muffins »
Dark Cocoa Muffins
Rich, chocolate-infused muffins packed with dark chocolate chunks. Uses slightly less sugar and replaces butter with oil for moistness. Buttermilk swapped with Greek yogurt. Fluff achieved by folding dry mix gently, avoiding overmixing. Baking powder and baking soda balance acidity. Aroma fills kitchen while baking; crumb moist and tender. Twelve servings, each around 400 calories. Great for breakfast or snack with coffee.
Savory Cheddar Herb Muffins
Mini muffins combining boxed cornbread mix with sea salt, large eggs, and buttermilk. Sharp aged cheddar replaces mild cheese, with fresh rosemary added for punch. Baked in mini tins until golden brown and springy to the touch. About 30 muffins per batch. Preparation involves combining dry and wet ingredients to achieve a thick batter. Key visual cues guide doneness—cracked golden tops, firm spring back, no wet batter inside. Substitutes for cheese or dairy suggested to rescue variations. Timing adjusted slightly for oven variability and moisture levels.
Breakfast Egg Cheese Muffins
Soft boiled eggs encased in cheesy, sausage-rich muffins. Modified for ingredient swaps and timing shifts to ensure yolks range from runny to creamy. Jumbo muffin tins filled with thick batter hugging the egg center, baked until golden and tender. Practical, tactile cues replace clocks for perfect doneness. Substitutions allow flexibility when certain dairy or meat options are missing. Efficiency tips reduce fuss while preserving that satisfying contrast of tender crumb and molten yolk. Technique notes cover peeling eggs gently after ice bath to keep whites intact, batter folding to avoid toughness, and oven adjustments for consistent color and crumb structure.
Sweet Potato Breakfast Muffins
Whole wheat muffins packed with sweet potato puree, oats, wheat bran, and dried fruits. Balanced with baking powder and soda, aromatic spices, and a touch of molasses for moisture and depth. Optional seed topping adds crunch and visual appeal. Adaptable for different flours or dairy alternatives. Baked until golden with a springy center and firm exterior.
Buckwheat Banana Almond Muffins
Muffins blending ripe bananas, buckwheat flour, toasted almonds, and chopped dark chocolate. Uses sour cream for moisture and tender crumb. Leavened with baking powder and baking soda. Rich texture with nutty notes and melty chocolate bites. Twelve muffins yielded. Adjust baking time by observation. Swapped cassonade for brown sugar; replaced vanilla extract with almond extract to underscore almond presence. Careful mixing keeps crumb tender without gluten toughness.
Banana Cranberry Bran Muffins
Twist on bran muffins swapping some All Bran for oat bran and cane sugar for honey. Baked just right to get moist crumb with crispy edges. Bananas mashed well to release sugars, cranberries punchy tartness. Spices changed to nutmeg and ginger to shift flavors. Slightly less flour, more bran for bite. Muffins rise evenly, golden domes crack surface, subtle aroma cues doneness. Perfect for grab-and-go or breakfast with butter. Adjust oven rack middle-high for best air circulation. Watch muffins, not timer—fork test always wins. Sub dry milk powder if no milk, or almond milk for a nutty hint.
Pear Almond Muffins with Oats
Muffins made with fresh diced pears soaked in juice, combined with almond powder, oats, and a hint of spices. Uses honey and butter for moisture with eggs binding everything. Topped with sliced almonds and a honey drizzle for crunch and sweetness. Baked till golden, tender, and springy to the touch. Makes 12 servings, suitable for lactose-free and vegetarian diets with simple pantry swaps possible.
Banana Peanut Butter Muffins
Banana peanut butter muffins with a strawberry jam topping. Uses mashed bananas mixed with lemon juice, flour combined with baking powder, and a blend of butter, brown sugar, peanut butter, eggs, milk, and vanilla. Topped with crushed roasted peanuts, baked until a toothpick comes out clean. Served with banana slices and strawberry jam. Baking time adjusted slightly. Useful for a vegetarian, nut-free adaptation with ingredient swaps.
Corn Muffin Variation
Muffins based on corn flour and all-purpose flour with a mix of cheeses and spices. Eggs and milk bind the mixture. Use canned or thawed corn kernels. Savory and mildly spicy with an herb twist. Oven-baked until firm and lightly golden. Twelve servings.