muffin

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

salt

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

yellow cornmeal

garlic powder

baking soda

buttermilk

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

These make-ahead egg muffins are packed with cottage cheese and veggies for a portable, high-protein breakfast.

Egg Muffins

Cooking spray or olive oil

shallot,

broccoli

full-fat cottage cheese

cheddar cheese (2 ounces)

milk

Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil. 

Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.

Spicy Egg Sandwich with Sausage and Pickled Peppers recipe | Epicurious.com

unsalted butter

kosher salt

red pepper flakes (optional)

muffins,

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

unsalted butter, melted

tsp. grated peeled ginger (from one 2" piece)

coconut

pecans

Costco Copycat Muffin Recipes Recipe - (3.8/5)

(18-ounce) box cake mix (Duncan Hines is the best)

flour

vegetable oil

water

Blueberry Muffins

cake flour

sugar

yogurt

blueberries

Vegetable spray,

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Did it..tested and loved..will do it again..thank you..♥

Amazing recipe! I made these both according to recipe and again with slight changes. I found if you use all purpose flour and stir the dry ingredients with a fork while fluffing it and use defrosted frozen blueberries, the muffins rise alot more and have a sweeter taste. (Note: I shook the cup i used to put the flour in the bowl for weighing instead of just dumping it in so it wasn't packed.) With my oven I put them in for 22:30 minutes and they came out perfect. They looked like they came from a bakery, had a golden crispy exterior, and a sweet moist interior. Very happy with the results all in all

I have tried MANY blueberry muffin recipes and this is the best. 

A great recipe, very light. I increased the blueberries to 2 cups, and added the zest of a lemon, and a tbsp of lemon juice. Also only made 8 muffins. Fantastic!

These are delicious, but the baking instructions do seem to be too high a temp for many ovens / pans. I used all-purpose flour and lactose-free yogurt and baked these in paper muffin cups but otherwise followed the recipe. Like others, my muffins were already browned at 10 min, so I dropped the temp to 350, tented with foil to avoid burning, and baked for a total of 25 min. Turned out very well...I may try 375 next time I make these to see if it slows the browning.

https://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349

Alton explains the process -- the Method -- behind his blueberry muffins.

Alton's Blueberry Muffins

How To Make English Muffins

(3 1/3 ounces) all-purpose flour or bread flour

active dry or instant yeast (or 2 tablespoons active sourdough starter)

yeast

(13 1/2 to 14 1/2 ounces) all-purpose flour flour

Cornmeal

Butter

Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.

Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.

Whisk together the milk, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.

Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.

Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn&#x27;t stick to the bowl or your hands.

Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.

Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.

Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.

Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that&#x27;s okay.

Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.

Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.

Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.

Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)

Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.

Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.

Ba'S Best English Muffins

¼-ounce envelope active dry yeast (about 2¼ teaspoons)

buttermilk, warmed

(½ stick) unsalted butter, room temperature

bread flour, divided, plus more

Nonstick vegetable oil spray

Cornmeal (for dusting)

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

BA's Best English Muffins

Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).

Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.

Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.

Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.

Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Savory Tomato-Basil Morning Muffins

cottage cheese

Parmesan cheese

eggs,

tomato purée

smoked paprika

basil leaves

Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup muffin tin with paper liners.

Mix the cottage cheese, Parmesan, eggs, and tomato purée together in a large bowl. Add the flour, baking powder, smoked paprika, and salt, and stir until no lumps remain. Fold in the fresh basil.

Divide the batter between the muffin cups. Bake until the muffins are puffed and golden-brown, 30 to 35 minutes. Let cool in the tin on a wire cooling rack until cool enough to handle, 4 to 5 minutes. Gently remove from the pan and place on the rack to cool completely.

Muffin ai Mirtilli e Cioccolato Bianco

farina 00

burro

zucchero di canna

uova

mirtilli freschi

Mezza bustina lievito per dolci

latte

Mezzo cucchiaio essenza di vaniglia

q.b. sale

gocce di cioccolato bianco

Sweet Cornbread Muffins

cornmeal

egg, beaten

Preheat oven to 400° F.  Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl.  Add oil, egg, and milk. Stir just until lumps are gone.

Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.

Scrumptious treats which combine the goodness of banana and joy of chocolate.

Choc chip banana muffins

self-raising flour

caster sugar

butter

bananas,

(200 grams) Nestle Dark Choc Bits

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5jeHFzNzE6gzv5QGsO35VUg8Gu2fQif2&=domain=taste

5jeHFzNzE6gzv5QGsO35VUg8Gu2fQif2

Call us persnickety, but we generally disagree with the basic cooking instructions given on quinoa packages, which usually call for too much water, and might explain why you don’t like quinoa. See below for our favorite approach.

Quinoa-Banana Muffins

white quinoa

kosher salt,

whole wheat flour

bananas

honey

¼ cup (packed) dark brown sugar

olive oil

Raw sugar (for sprinkling)

Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.

Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.

Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.

Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved ¼ cup quinoa.

Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.

Do Ahead: Quinoa can be cooked 5 days ahead; cover and chill.

Blueberry Lemon Crumble Muffins - moist and tender blueberry muffins get a flavour boost from added lemon zest and a crunchy oatmeal crumble topping.

Blueberry Lemon Crumble Muffins

tsp baking powder

oats,

butter,

tsp vanilla extract

blueberries.

lemon,

Preheat oven to 350 degrees F.

Cream together the butter and sugar until light...

Cream together the butter and sugar until light and fluffy.

Add the eggs and vanilla extract. Add the...

Add the eggs and vanilla extract. Add the eggs one at a time, beating well after each addition.

Sift together the flour and baking powder.

Add dry ingredients alternately with the milk

Always begin and end with an addition of...

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.

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