easy muffins

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too

Pumpkin muffins

plain flour

tsp baking powder

tbsp ground cinnamon(or 2 tsp pumpkin spice)

caster sugar

soft light brown sugar

pumpkin purée(from a can or homemade – see 'goes well with' below)

eggs

slightly salted butter,melted

Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Break up any lumps of brown sugar by rubbing them between your fingers.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool completely. Will keep for three days in an airtight container.

The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you&#x27;ve ever had. Can be made with or without streusel topping!

The Best Banana Muffin Recipe

bananas

canola oil ((may substitute vegetable oil) (60 milliliters))

unsalted butter

sugar ((100 grams))

light brown sugar (tightly packed (100 grams))

eggs (room temperature preferred)

Tablespoon vanilla extract

all-purpose flour ((250 grams))

baking powder

baking soda

salt

buttermilk ((60 milliliters) room temperature preferred)

all-purpose flour ((65 grams))

brown sugar ((100 grams))

unsalted butter, cold ((60 grams))

Preheat oven to 425F (220C) and line a muffin tin with paper liners*

Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.

Add canola oil and melted butter and stir well.&nbsp;&nbsp;

Stir in sugars until well-combined.

Add eggs and vanilla extract and butermilk and stir well.&nbsp; Set aside.

In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.

Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).

Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.&nbsp; Set aside and prepare your Streusel topping.

Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.

Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.

Sprinkle streusel topping evenly over each muffin.

Bake muffins on&nbsp;425F (218C) for 8 minutes and then&nbsp;reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C).&nbsp; A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.

Allow muffins to cool before enjoying.

Streusel Topping (optional)

These easy muffins filled with jam are the perfect quick breakfast! I like to eat one or two in the morning with a piping hot cup of coffee. It's such an easy recipe to make that you can make a batch when you wake up. Also, they are perfect for farmer's market preserves and jams!

Easy Muffins Filled with Jam

all-purpose flour

white sugar

milk

butter, melted

vanilla extract

Preheat oven to 400 degrees F. Spray a...

Preheat oven to 400 degrees F. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.)

Fill the muffin-pan cups one-third full with batter....

Fill the muffin-pan cups one-third full with batter. Drop a teaspoon of preserves on top of the batter. Top with the remaining batter. Bake until a toothpick inserted in the center of the muffin comes out clean, 20-25 minutes. Allow to cool for 1 minute, then remove muffins from pan. Allow to cool on a wire rack. Store leftovers in a sealable container.

https://mediavine-res.cloudinary.com/video/upload/cbqdo9jkngxogpcektnz.mp4

This easy muffin recipe makes the most delicious muffins filled with jam. Perfect for a quick breakfast -you can make a batch when you wake up!

Easy Muffins Filled With Jam

Chocolate black bean muffins have black beans blended right into the batter - promise, you can't taste them. They are fudgy, dark chocolate, and so delicious. They are quite a bit healthier than your average chocolate muffin.

Healthy Chocolate Black Bean Muffins

can black beans,

plain, full fat, Greek yogurt (see notes)

coconut oil, melted

cinnamon

espresso powder

sugar

cocoa powder

dark chocolate chips, divided

Prepare

Preheat the oven to 400 degrees Fahrenheit. Grease a 12 cup muffin tin, and set aside.

Blend the batter

To a high speed blender, add the can of drained, and rinsed black beans, whole eggs, egg yolks, Greek yogurt, melted coconut oil, cinnamon, instant espresso powder (if using), baking powder, baking soda, kosher salt, granulated sugar  (or coconut sugar), cocoa powder, and vanilla extract &#8211; blend on medium-high speed, stopping to scrape down the sides once or twice, until the batter is smooth. Note: if you&#8217;re not using a high speed blender, then you might need to stop the blender a few times to give everything a really good stir, it may take a few minutes to get it there, but it will blend eventually. Just make sure the batter is nice and smooth.

stir in the chocolate chips

Use a spatula to stir the 3/4 cup of the chocolate chips into the batter (reserving 1/4 cup of them for topping). Even though it adds an extra dish to wash, I do like to transfer the batter into a large mixing bowl, and mix the chocolate chips in there. I found too many of the chocolate chips got left behind under the blade. However, either method works fine.

Portion out the batter

Measure out 1/4 cup of the batter into each muffin cavity of the muffin pan. I like to use a spring loaded ice cream scoop to make it extra easy. Top the muffins with a few of the reserved 1/4 cup of chocolate chips.

Bake

Bake the muffins for 9 minutes at 400 degrees Fahrenheit. Reduce the oven to 325 degrees Fahrenheit and bake another 8 to 9 minutes, or until a skewer comes out clean when inserted into the center of the muffins.

Cool

Allow the muffins to cool for at least 20 minutes before gently removing them from the pan.

Serve

The muffins are great served slightly warm, with the chocolate chips still melty. Or, if saving them for later allow them to cool completely, and for the chocolate chips to solidify and completely cool, on a wire cooling rack.

Store

To store the muffins, make sure they are completely cooled, and store them in an air tight container that has been lined with paper towels on the bottom, and on top of the muffins to soak up any excess moisture. Store at room temperature for 4 to 5 days.

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!

Whole wheat pancake mini muffins

Bob’s Red Mill organic Ivory wheat flour

milk of choice

butter, melted (or sub coconut oil)

maple syrup

vanilla

chocolate apple

Preheat oven to 425. Spray a mini muffin...

Preheat oven to 425. Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.

Divide the mixture among the mini muffin tins....

Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)

Bake at 425 for 10-12 minutes, until a...

Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.

Let cool slightly then remove from the muffin...

Let cool slightly then remove from the muffin tin and enjoy!

You can store extras in the refrigerator for...

You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.

Double Chocolate Truffled Muffins is a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The original recipe is in grams so  I  translated the weights into volume and omitted several of the ingredients in favor of my interpretation. This recipe needs no mixer and it comes together in literally minutes.

Double Chocolate Truffled Muffins

heavy cream

unsalted butter (30 grams)

granulated sugar (25 grams)

chocolate (140 grams)

all-purpose flour (210 grams)

Dutch cocoa (85 grams)

salt (I use table salt)

sour cream (225 grams)

instant coffee or espresso powder

chocolate chunks (114 grams)

Heat the cream, butter and sugar together in a small saucepan just until steamy.  Do not let it come to a boil.

Submerge the chocolate under the cream mixture and let it sit for 3 or 4 minutes.  Whisk until smooth, making sure to get into the corners.  Using a rubber spatula, go around the edges of the pan and bottom to make sure all of the chocolate is incorporated.

Add the vanilla.  Cover the surface with plastic wrap and set aside to cool.  This can be made days ahead if desired.  Refrigerate. When ready to  use, bring to room temperature or microwave briefly - just until pipeable.  Don&#39;t turn it into liquid.

Truffle Filling

Line 9 jumbo muffin holes or 15 regular size with the paper liners.  Set aside.  Preheat the oven to 425°F.

Sift the flour into a large bowl.

Sift the cocoa, baking soda, baking powder and salt on top of the flour.  Whisk together to mix well.

In a very small bowl stir together the coffee or espresso and vanilla until the coffee or espresso is dissolved.

In a third smaller bowl, whisk together the milk, canola oil, eggs, sour cream, and coffee mixture.

Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well.  Do not over mix.

With a #8 disher/scooper or a 1/2 cup measure, drop the batter into the paper lined muffin cups for the jumbo muffins.  For the smaller ones, fill to abut 1/2&quot; from the top of the paper.

Top generously with the chocolate chunks.

Bake at 425°F for exactly 6 minutes for the jumbo or 5 minutes for the regular size.  Lower the temperature to 350°F and continue to bake for about 20 minutes for the jumbo or about 13 minutes  or until a tester comes out clean.  Don&#39;t over bake the muffins.

Cool the muffins.

Starting about 1/2&quot; from the edge of a muffin, insert a paring knife slanted towards the middle of the muffin and go all the way around the muffin.  Remove the wedge shaped cake and set aside intact.

To enlarge the hole for more filling (why wouldn&#39;t you?), use a small spoon and scoop out additional cake.

Fit a piping bag with a 1/2&quot; tip, fill with the truffle filling and pipe into the hole almost  up to the top.  Alternately, spoon the filling in. Replace the wedge shape piece pushing it into the filling.

Double Chocolate Muffins

Helen, these are AMAZING! No other way to describe them - they should go into a list of controlled substances because  WOW, just WOW! 

thank you so much for seriously one of the most amazing recipes of your site!

(and I've made A LOT of them!!!!)

These are perfect and so very rich. It would be a nice muffin even without the filling.Thank you!

Helen, did you intend to include photos for steps 13-16? They aren't loading in any of my browsers. I do have a large white space for them on my iPad.

These were really easy to make. I love chocolate and there’s never too much chocolate in a recipe for me. My husband said they would have been better if they didn’t have the truffle inside of them.

These simple mixed berry muffins are packed with berries and a generous amount of brown sugar streusel. Make with fresh or frozen berries.

Mixed Berry Muffins with Streusel

(160 grams) brown sugar

(90 grams) all-purpose flour

kosher salt, OR 1/2 teaspoon table salt

(30 grams) of old-fashioned oats

(85 grams) butter, melted

(240 grams) of all-purpose flour

kosher salt, OR 1/4 teaspoon table salt

(57 grams) butter, melted

(200 grams) granulated sugar

(284 grams) of plain, unsweetened yogurt

lemon zest

(about 320 grams) of fresh or frozen berries

Combine all the dry ingredients in a small...

Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Cover, and set aside.

Preheat oven to 375 degrees F (190 degrees...

Preheat oven to 375 degrees F (190 degrees C) and line a muffin pan with paper liners, preferably tulip liners (*See note).

Add the flour, baking powder, and salt into...

Add the flour, baking powder, and salt into a medium size bowl and mix with a wire whisk to combine.

Add the melted butter, sugar, and eggs to...

Add the melted butter, sugar, and eggs to another medium size bowl and whisk vigorously with a wire whisk for about 30 seconds, until well combined. Add the yogurt, lemon zest, and vanilla extract and whisk for a few seconds more, until the batter is smooth.

With a rubber spatula or wooden spoon, stir...

With a rubber spatula or wooden spoon, stir in the dry ingredients and then the berries. The batter will be very thick. If using fresh berries, fold them into the batter as gently as you can with a rubber spatula or wooden spoon. When mixing in frozen berries, I usually use my hands to fully incorporate them into the batter.

If using tulip muffin liners, distribute the batter...

If using tulip muffin liners, distribute the batter amongst 12 muffin cups. If using regular muffin liners, fill 18 - 24 muffin cups half full. The batter is very thick, so use your fingers or the back of a spoon to press the batter gently into each cup. Evenly distribute the crumb topping across all the muffins.

If using tulip liners, bake for 28 -...

If using tulip liners, bake for 28 - 32 minutes until a toothpick inserted in the center of one of the muffins comes out mostly clean. If baking slightly smaller muffins in regular muffin liners, bake for 18 -23 minutes.

Let the muffins cool inside the pan placed...

Let the muffins cool inside the pan placed on a wire rack for about 10 minutes then remove and serve. Or, let cool completely and wrap individually or store in an air-tight container.

Top 7 easy muffins recipes from across the web

The most viewed easy muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin muffins

The Best Banana Muffin Recipe

Easy Muffins Filled with Jam

Healthy Chocolate Black Bean Muffin...

Whole wheat pancake mini muffins

Double Chocolate Truffled Muffins

Mixed Berry Muffins with Streusel

Top 7 easy muffins recipes from across the web

The most viewed easy muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin muffins

The Best Banana Muffin Recipe

Easy Muffins Filled with Jam

Healthy Chocolate Black Bean Muffin...

Whole wheat pancake mini muffins

Double Chocolate Truffled Muffins

Mixed Berry Muffins with Streusel

The most viewed easy muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine