Chocolate Chip Muffins

Chocolate Chip Muffins
1 3/4 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup milk
1/4 cup oil
1 large egg

Preheat oven to 400◦F. Line muffin cups with paper liners.
In a large bowl, stir together the first five dry ingredients. Make a well in the center.
Whisk together the remaining three liquid ingredients and poor in the well. Mix until just combined. Fill cups 3/4 full and bake for 20-25 minutes until muffins text clean.

Apple Crumble Muffins

Apple Crumble Muffins
2 1/4 cups whole wheat flour
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups non-dairy milk
3 Tablespoons oil
2 teaspoons vanilla extract
2-3 apples, finely chopped, peeled or not
leftover apple crumble topping, as desired

Preheat oven to 400°F; grease muffin tins.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate vessel.
Add wet to dry and mix well. Batter will be lumpy.
Mix in chopped apple.
Pour into muffin tins and top with crumble.
Bake at 400°F for 20 minutes.

Lemon Poppyseed Muffins

The key to really nice, really yellow lemon muffins? Lemon zest, lemon juice, lemon extract, and lemon bits. What are lemon  bits you ask? Small pieces of lemon that are candied and dehydrated. When stirred and baked into the muffin batter, they rehydrate and become little sweet lemon chips. A trick to get lemon muffins more yellow without adding artificial food coloring is to stir in a little dry turmeric in the batter. A little turmeric goes a long way so you won't add enough to taste is but just enough to color it.

Banana Peanut Jam Muffins

Yummy, moist, healthy, delicious, vegan muffins that are a cinch to make!!

Banana Peanut Jam Muffins
1 1⁄3 cups whole wheat flour 
1⁄2 cup turbinado sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3⁄4 cup wheat bran
1 cup salty seasoned cocktail peanuts (whatever your favorite kind are)
2 over-ripe mashed bananas
1/4 cup molasses
1 teaspoon lime juice
1 teaspoon vanilla extract
1 cup non-dairy milk
6 teaspoons strawberry jam
4 teaspoon turbinado sugar

Preheat oven to 375◦F. Grease or line 12 muffin cups.
In a large bowl, mix together the first nine dry ingredients.
In a separate smaller bowl, mix together the next five wet ingredients.
Blend the wet into the dry.
Spoon half the batter into the muffin cups.
Place 1/2 teaspoon of strawberry jam into the center of each.
Top with remaining batter.
Sprinkle with turbinado sugar.
Bake for about 15 minutes until a toothpick inserted in the center comes out clean.

Chocolate-Filled Vegan Oat Muffins

Chocolate-Filled Vegan Oat Muffins
2 cups whole wheat flour
1 cup whole grain oat blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large bananas, mashed
1/2 cup maple syrup or molasses or agave
1/4 cup aquafaba
2 Tablespoons oil
1 teaspoon vanilla extract
1 cup chocolate of choice

Preheat oven to 350◦F. Line a 12 hole muffin tin with paper or silicone liners.
In a large bowl, stir together the first six dry ingredients.
In a separate bowl, stir together the next five wet ingredients.
Add to dry and mix just to combine.
Fill each cup halfway using half of the total batter.
Melt the chocolate and place a generous tablespoon in each muffin cup. Top with remaining batter.
Bake for about 20-25 minutes until a toothpick inserted in the center comes out clean.
Unmold from muffin tin. Delicious when served warm!

Chocolate Peanut Butter Cup Muffins

This is a muffin recipe I came up with, trying to mimic the flavors of a chocolate peanut butter cup. I began with a basic double chocolate muffin recipe, then added some peanut butter to it and peanut butter chips, and made a chocolate peanut butter filling to make them extra rich. These are large, chocolaty muffins with a soft crumb, a smooth filling, and a crisp topping, and they are especially tasty (and messy) warm. 

Chocolate Peanut Butter Cup Muffins
MUFFINS
1 cup buttermilk
1 large egg
1/2 cup smooth peanut butter
3 Tablespoons oil
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 1/2 cups all-purpose (plain) flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
1/2 cup peanut butter chips
FILLING AND TOPPING
1/4 cup dark chocolate chips
1/2 cup smooth peanut butter
1 Tablespoon chocolate milk

Preheat oven to 375◦F. Grease or line one 12-cup muffin pan with paper liners.
FILLING: In a small saucepan over medium heat, melt all ingredients together until smooth. Set aside.
MUFFINS: In a large bowl, whisk together the milk, egg, peanut butter, oil, and vanilla until smooth. Whisk in the sugar. 
In a separate medium bowl, whisk together the flour, cocoa, baking powder, soda, and salt. Add to the liquid ingredients and mix until just moistened. Stir in both chips. 
Use half the batter to fill each muffin cup half full. Make a small dent in the center and place a teaspoon of filling in each. Cover with remaining batter, enclosing filling completely. 
Bake for about 20 minutes, until muffins are firm and spring back lightly when touched. A toothpick inserted where there is no filling should come out clean.
TOPPING: If you happen to have any leftover filling, it is perfect for topping the muffins to give them a little more flavor and pizzazz. If needed, gently reheat it to make it thinner, then either drizzle or spread over the muffins. 

Banana Oatmeal Muffins

Banana Oatmeal Muffins
2 large eggs
3 large, overripe bananas, mashed
1/4 cup milk
1/4 cup oil
1 1/2 cups all-purpose (plain) flour
1 cup oats
1/2 cup granulated (white) sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400◦F. Grease or line muffin cups.
In a medium bowl, beat together the eggs, banana, milk, and oil.
In a separate large bowl,  stir together all the remaining dry ingredients. Make a well in the center. Add the liquid ingredients to the dry and stir until just moistened. 
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Makes twelve muffins.

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
2 cups buttermilk
1/2 cup smooth peanut butter
1/3 cup oil
2 large eggs
1 Tablespoon vanilla
1 cup granulated (white) sugar
4 cups all-purpose (plain) flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups miniature semi-sweet chocolate chips

Preheat oven to 350◦F. Grease or line muffin tins.
In a large bowl, beat the milk, peanut butter, oil, eggs, vanilla, and sugar until smooth. Stir in the flour, powder, soda, and salt, then the chocolate chips until just combined.
Spoon batter into prepared muffin tins. Bake for 20 minutes until a toothpick inserted in the center comes out clean.

This is a very tasty combination - muffins chock-full of chocolate chips with a hint of peanut butter flavor. Can you ever go wrong with peanut butter and chocolate together?

Chocolate Chip Sour Cream Muffins

Chocolate Chip Sour Cream Muffins

1 cup butter or hard margarine, softened

2 cups granulated (white) sugar

4 large eggs

2 teaspoons vanilla extract

4 cups all-purpose (plain) flour

2 teaspoons baking powder

2 teaspoons baking soda

2 cups sour cream

1 cup semi-sweet chocolate chips

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour, baking powder, and soda, then the sour cream. Stir in the chocolate chips. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 36 muffins.

Who doesn't like chocolate chip muffins? Sour cream keeps these moist, like mashed bananas would, but without the banana flavor.

Fruit Cocktail Muffins

Fruit Cocktail Muffins

1 cup butter or hard margarine, softened

1 cup granulated (white) sugar

2 large eggs

4 cups all-purpose (plain) flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

1 can (591mL) fruit cocktail, drained

fruit cocktail juice + orange juice to make 2 cups

Preheat oven to 350◦F. Grease or line muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, baking powder, soda, and salt. Stir in the fruit and juice. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 36 muffins.

These muffins are moist, soft, and chock-full of fruit!!

Pineapple Muffins

Pineapple Muffins

4 cups all-purpose (plain) flour

1 cup granulated (white) sugar

2 Tablespoons baking powder

1 teaspoon salt

2 large eggs

½ cup oil

1 cup crushed pineapple, drained

pineapple juice + peach or orange juice to make 1 cup

Preheat oven to 350◦F. Grease or line muffin cups.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Beat in the eggs, oil, pineapple, and juice. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 30 muffins.

Pineapple is a different, yet very pleasing muffin flavor. These muffins are light and moist. They would be even tastier with the addition of a little shredded coconut. 

Molasses Pear Muffins

There are endless muffin possibilities out there, but we tend to favor the common ones a lot; banana, blueberry, chocolate chip, raisin bran. I was looking to make a little something different, so I came up with this somewhat unique combination - molasses and pear. These muffins are moist, spicy, and plenty sweet. 

Molasses Pear Muffins
1/2 cup oil
1 cup molasses
1 cup milk
2 large eggs
1 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose (plain) flour
1 can pear halves

Preheat oven to 350◦F. Grease or line 24 muffin cups with paper liners.
In a large bowl beat the first four liquid ingredients well. Stir in the next seven dry ingredients, followed by the flour. Divide evenly among muffin cups.
Cut the pear halves in half and pat dry. Place one slice on top of each muffin.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Hot Cross Spiced Fruit Muffins

Hot Cross Spiced Fruit Muffins

1 cup butter or hard margarine, softened

1 ½ cups granulated (white) sugar

2 large eggs

1 teaspoon vanilla extract

2 cups buttermilk

4 cups all-purpose (plain) flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

2 teaspoons ground cinnamon

1 cup raisins

1 cup glazed mixed fruit, chopped

Desired icing or frosting (or icing sugar mixed with enough water or milk to make a thick, pipeable icing. Add a pinch of cinnamon, citrus zest, or a dash of vanilla, almond, or lemon extract for flavor, if desired)

Preheat oven to 350◦F. Grease or line muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla, then the milk.  Stir in the flour, baking powder, soda, salt, and cinnamon. Stir in the raisins and fruit. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Cool, then pipe crosses on each muffin with the icing. Makes 36 muffins.

Hot cross buns are traditionally served around Easter time - particularly on Good Friday, which is what the crosses represent. They tend to be a sweet, spiced bun with fruit, usually raisins or currants. I have made a few variations on the traditional buns in the past, here are the links: {Hot Cross Biscuits}, {Hot Cross Muffins}. I have also made Chocolate Hot Cross Buns, but that was back before I began blogging.

Orange Bran Muffins

These muffins are moist, with a nice texture. They are healthy with a refreshing flavor.

Orange Bran Muffins
2 cups all-purpose (plain) flour
2 cups natural wheat bran
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 1/2 cup buttermilk
1/2 cup oil
juice of two large blood oranges, strained'
zest or two large blood oranges

Preheat oven to 350◦F. Grease or line muffin cups with paper liners.
In a large bowl, stir together the first six dry ingredients.
In a separate medium bowl, beat the eggs, then beat in the milk, oil, juice, and zest. Stir into dry ingredients until just combined.
Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 18 muffins.

Note: If blood oranges are unavailable, any type of orange can be used. Blood oranges give a more pronounced orange flavor, so use additional juice/zest if desired.

Currant Spice Muffins

Currant Spice Muffins
2 large eggs
1 1/2 cups milk
1/2 cup oil
2 teaspoons vanilla extract
1 cup granulated (white) sugar
2 Tablespoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 1/2 cups all-purpose (plain) flour
2 cups currants (toss with 1/2 cup of the flour)

Preheat oven to 350◦F. Grease or line muffin cups.
In a large bowl, beat the eggs until frothy. Beat in the milk, oil, and vanilla. Beat in the sugar until thick. Stir in the baking powder and spices, then gradually stir in the 3 cups of flour. Fold in the currants.
Divide batter evenly among prepared muffin cups and bake for about 20 minutes. Makes about 20 muffins.

When you are bored of chocolate chips, raisins, dates, cranberries, nuts, blueberries, and every other muffin stir-in; try something a little different - currant muffins!

Raisin Muffins

When you are tired or the standard old chocolate chip muffins (not that that is possible), or want to be healthier (not that a good dose of chocolate isn't healthy), or are just looking for something different, try this delicious raisin muffin recipe (not that chocolate chips aren't delicious too).

Raisin Muffins
1 1/2 cups raisins
1 cup water
1/2 cup butter or hard margarine, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch salt

In a medium saucepan bring the raisins and water to a boil. Simmer for ten minutes then set aside to cool slightly.
Preheat oven to 375◦F. Grease or line 18 muffin cups.
In a large bowl, cream together the butter and sugar. Add the egg, then the vanilla. Stir in the raisins along with 1/2 cup of the cooking water. Stir in the remaining dry ingredients.
Bake for about 20 minutes until a toothpick inserted in the center comes out clean.

Gingerbread Cupcakes

Gingerbread isn't just for cookies or cakes - it can work for cupcakes or muffins as well! These gingerbread cupcakes my mother made are moist and sweet enough to be cupcakes, but we eat them as muffins. If you would like them to be cupcakes, I would recommend a cream cheese icing, brown butter icing, or salted caramel buttercream. An eggnog flavored frosting would be nice as well. 

Gingerbread Cupcakes
1 1/2 cups all-purpose (plain) flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed brown sugar
2 large eggs
1/4 cup molasses
1/4 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350◦F. Grease or line a twelve cup muffin pan.
In a medium bowl, stir together the first six dry ingredients. 
In a separate large bowl, whisk together the last six wet ingredients.
Add the dry ingredients to the wet and mix until fully incorporated. 
Divide batter evenly among prepared muffin cups. Bake for abut 20 minutes until a toothpick inserted in the center comes out clean. 

Cranberry Sparkle Muffins

Cranberry Sparkle Muffins
4 large eggs
1 cup milk
1/2 cup oil
2 cans wholeberry cranberry sauce
4 cups all-purpose (plain) flour
1 cup granulated (white) sugar
3 Tablespoons baking powder
1 teaspoon salt
softened butter, for spreading
granulated sugar, to sprinkle

Preheat oven to 400◦F. Grease or line muffin cups.
In a large bowl, beat the eggs until frothy. Beat in the milk, oil, and cranberry sauce. 
Fold in the dry ingredients. Bake for about 20 minutes until a toothpick comes out clean. Spread each muffin with a little butter and sprinkle with sugar. Makes about 30 muffins.

What do you do with that leftover cranberry sauce you have from the holidays? Well, you can use it up to make a tasty batch of muffins. Less labor intensive than using fresh or frozen cranberries, as they do not require chopping, draining, or defrosting. Since cranberry sauce is sweetened as well, this muffin contains less sugar in the formula, but is still plenty sweet to contrast those tart cranberries. You also get a ribbon of yummy cranberry filling throughout each bite of the muffin.

Ginger Muffins

Ginger Muffins

1/2 cup butter or hard margarine, softened

1/2 cup granulated (white) sugar

2 large eggs

1 cup molasses

1/2 cup hot water

3 1/2 cups all-purpose (plain) flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs until well combined. Beat in the molasses, then the water.

Sift together the remaining dry ingredients and stir in until just combined. Spoon batter into prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 20 muffins. 

These ginger muffins remind me of gingerbread in a convenient, individual size perfect for breakfast or snacks! Great for the holiday season. 

Date Muffins

Date Muffins
1 1/2 cups chopped dates
3/4 cup boiling water
2 large eggs
1/4 cup oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1 teaspoon baking soda
1 3/4 cups all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon salt

Place the dates in a bowl. Pour the water over top and allow to stand until softened and cool.
Preheat oven to 400◦F. Grease or line 12 muffin cups.
Meanwhile, beat the eggs until frothy. Beat in the oil and vanilla, then the sugar. Stir in the dates with the liquid.
Fold in the dry ingredients. Scoop batter into prepared muffin tins and bake for about 20-25 minutes until a toothpick inserted in the center comes out clean.