Chocolate Chip Muffins

 This recipe came from  cookbook: Muffin Mania.  I have used this cookbook for many years.  It is held together with twist ties now.

Chocolate Chip Muffins

Ingredients

1 1/2 cups all purpose flour

1/2 cup white sugar

3 tsp. baking powder

1/4 tsp. salt

1 cup milk

1/3 cup butter, melted

1 egg

1 cup chocolate chips, of your choice, I used milk chocolate

Directions

Mix dry ingredients and add chocolate chips.

Combine egg, milk and butter and stir into flour mixture. 

Do Not Beat. Just stir until all flour is mixed in.

Using ice cream scoop, place batter in a 12 cup muffin tin.

Bake 375F for 20 minutes

Cherry Chip Muffins

In 2012 I made these muffins and again did not put it on the blog.  The recipe came from Muffin Mania cookbook.  I have made many muffins from this cookbook, all have been pretty good.

Ingredients

1 1/2 cups all purpose flour

1/2 cups sugar

2 tsp. baking powder

1/2 tsp. salt

3 tbsp. melted butter

2 eggs 

1 cup  milk and cherry juice combined

1/2 small jar maraschino cherries cut up

3/4 cup chocolate chips

Directions 

Stir together dry ingredients and add the cut up cherries and chocolate chips.

Mix eggs, milk and cherry juice (1/2 and 1/2) and melted butter.

Stir the liquid ingredients into the flour mixture stirring just to moisten.

Bake 375F for 15 -20 minutes.

 

Banana Bran Blueberry Muffins

This recipe came from Ina Garten.  I made them back in 2013 and never put the recipe on the blog.

Ingredients 

1 cup unprocessed wheat bran used fiber one...put in food processor

1 cup buttermilk (shaken)

4 tablespoons unsalted butter, at room temperature

1/4 cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

6 tablespoons unsulphured molasses

1 teaspoon grated orange zest did not put in

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup raisins...put in blueberries

1 cup large-diced bananas

1/2 cup chopped walnuts (did not use)

Directions 

 

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. 

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. 

With the mixer on low, add the eggs, 1 at a time. 

Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 

With the mixer on low speed, slowly add the flour mixture to the batter just until combined. 

Don't overmix it!

Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean. 

Coffee Cake Muffins

This Recipe for Coffee Cake Muffins I found on Martha Stewart's Blog was a very nice muffin. It made about 1 1/2 dozen in regular muffin tin. I took them to work and everyone enjoyed them.

Coffee Cake Muffins

Ingredients:

Streusel Topping:

1 cup packed dark brown sugar (Used golden)
1 cup unbleached flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter, cut into small pieces

Muffin Ingredients:

1/2 cup room temperature butter (if you do not use liner paper you will need more butter for the muffin tin)
1 3/4 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
2 large eggs
Icing sugar for dusting tops

Directions:

Prepare streusel topping:

In medium bowl combine, brown sugar, flour, cinnamon and salt.
With a pastry blender cut in butter until mixture looks like course meal.
Keep in frig until ready to use.

Muffin Directions:

Preheat oven to 350º.
Prepare muffins tins, either by adding muffin papers or butter and flour pan.
In small bowl combine with whisk flour, baking powder, baking soda. Set aside.
In your mixer bowl combine butter, sour cream, sugar and vanilla.
Beat until mixture is light and fluffy.
Beat in one egg at a time, until well combined.
Reduce speed on mixture and add flour mixture and mix only until combined.
Spoon 1/2 the batter into muffin tins.
Add streusel mixture to top of batter.
Cover with the remaining batter; and top with streusel topping.
Bake for 25 to 30 minutes or until tooth pick comes out clean when inserted.
Cool in pans for 5 minutes.
Then remove and place on cooling rack until completely cooled.
Dust with icing sugar to serve.(which I forgot to do)

Morning Glory Muffins

This recipe comes from Muffin Mania Cookbook by Cathy Prange and Joan Pauli. I really like this book I have made many recipes from it over the years. The one I linked to is a different cover than mine which is from the 1980's but it appears to be the same book. I would recommend to buy this cookbook.

Morning Glory Muffins

Ingredients:

2 cups unbleached flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 cups grated carrot
1/2 cup raisins
1/2 cup toasted nuts of choice
1/2 cup coconut
1 apple, peeled, cored and grated

3 eggs
1 cup oil
2 tsp. vanilla extract

Directions:

Preheat oven to 350º.

In large bowl combine flour, sugar, baking soda, cinnamon and salt.
Whisk together.

In medium size bowl combine:

carrots, raisins, nuts, coconut and apple.
Stir to combine.
Stir into flour mixture.

In small bowl combine eggs, oil and vanilla.
Whisk together.
Add to flour and fruit mixture and combine until just mixed together.

Spoon into prepared muffin tin evenly.

Bake for 20 minutes.
Makes 14 large muffins.

Apple Pie Muffins

In looking for recipes for apples, I saw a few for Apple Pie Muffins. This recipe is adapted from what I found. I made my own apple pie fill instead of using apple pie filling. The muffins are really good.

Apple Pie Muffins

Ingredients

Pie filling:

2 apples peeled, sliced into chunks
2tbsp. butter
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. brown sugar

Muffin Batter:

1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt

Streusel Topping:

1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
1/4 cup chopped pecans, or nut of your choice
1/2 tsp. cinnamon
2 tbsp. chilled butter, cut into small pieces

Directions:

Preheat oven 350º.

Pie filling: In a small fry pan add butter and heat to melt. Add apples, brown sugar, cinnamon, nutmeg. Cook until mixture is softened. Let cool.

Muffin batter: In mixer bowl add butter and sugar, combine until sugar is dissolved.
Add vanilla and eggs, beat until combined.
In small bowl combine flour, baking soda and salt, whisk together.
Add about 1/2 flour to batter, then remove bowl and add remaining flour and mix until just combined.
Add Apple filling you have prepared or canned filling.
Mix until apple filling is mixed through.

Streusel Topping:

In small bowl combine flour, brown sugar, oatmeal, pecans and cinnamon.
Add cut up butter to flour mixture and rub butter through mixture until mixture resembles coarse crumbs.
Place topping on to top of muffin batter.

Bake for 25 to 30 minutes.
Cool on wire rack.
Makes 12 muffins.

Butter Tart Muffins

This recipe came from The Hamilton Spectator. The name caught my attention. It is a wonderful muffin. Easy to prepare and a nice texture.

Butter Tart Muffins

Ingredients:

1 1/2 cups raisins
3/4 cup sugar
1/2 cup butter cut into chunks
2 eggs, beaten
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavouring
1 1/2 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup chopped walnuts or pecans
1/4 cup corn or maple syrup

Directions:

Preheat oven to 375º
Place cup cake liners into 12 cup muffin tin
In medium sized pot add raisins, sugar, butter, eggs, milk and vanilla.
Over medium heat cook, stirring frequently, until mixture is hot and slightly thickened. Mixture should just begin to boil. Takes about 4 to 5 minutes.
Cool in frig while continuing recipe
In medium size bowl combine flour, baking powder, baking soda and salt.
Add chopped nuts and whisk together.
Make a well in center and pour in warm raisin mixture stir just to mix. Do not over mix.
Spoon into prepare muffin tin.
Bake for 15 to 17 minutes.
Remove from oven and immediately pour 1 tsp. syrup over each muffin.
Cool for 10 minutes in muffin tin.
Then remove to cooling rack.
Serve warm
Store in sealed bag at room temperature.
Can be frozen.

Makes 12 muffins

Apple Streusel Muffins

This recipe came from The 250 Best Muffin Recipes. Great muffin, moist and tender. Easy to prepare. I will make these muffins again, however I am going to try something different with them. Once made again I will post a photo...somehow I forgot to take a photo of these, sorry.

Apple Streusel Muffins

Ingredients:

Streusel Topping:
1/3 cup packed brown sugar
2 tbsp. unbleached flour
1/2 tsp. cinnamon
2 tbsp. soft butter
1/3 cup chopped almonds

Muffin:
1 1/2 cups unbleached flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup shredded, peeled apples
1/2 cup milk
1/4 cup oil
1 egg, beaten

Directions:

Preheat oven 400º.
Line 12 cup muffin tin, with paper liners or grease them.

In small mixing bowl combine brown sugar, flour, cinnamon, butter and almonds; mix until crumbly. Set aside.

In another small bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; whisk this together.
Add grated apples.
Make a well in the center.

In measuring cup add milk, oil and egg. Mix together.
Add this to the dry ingredients; stir until just mixed together.

Save 3 tbsp. of topping, set aside.
Fill each muffin cup with 1/2 batter; sprinkle the top of the this batter with topping; add the rest of the batter and top with remaining topping.

Bake for 20 to 25 minutes.

Oatmeal Muffins

I made these on the weekend and added the photo to the recipe. I have added the link to the recipe. In making them again, I found they were a little flat. Isn't funny how your memory of things change when you actually taste the item. When I make these again I will add a bit more spice to them and the thinly sliced apples. Adding the maple icing does add to them.

Oatmeal Muffins

When I had my appendix out in junior high one of the lunches they served these amazing oatmeal muffins in the hospital, when the food was good. A lady I worked with brought in a cookbook and this recipe came the closest to those. I made these on the weekend. They were a little flat in taste I thought so I add a maple icing. Maybe if you added more spices and thinly sliced apples. That will be the next thing I try.

Preheat oven to 400F.

Grease 12 medium-sized muffin cups

Ingredients:
1 cup flour (unbleached)
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Pinch of nutmeg

Stir in:
3/4 cup rolled oats (large flake oats)
1/2 cup lightly packed brown sugar

Beat together:
1 egg
1 cup milk
1/4 cup vegetable oil or melted shortening

Add liquid to dry ingredients and stir only until combined. (Batter will be lumpy). Fill prepared muffin cups 2/3 full. Bake for 20 to 25 minutes.
Makes 12 muffins

Maple Oatmeal Muffins

I cut this recipe out of a magazine many years ago. I have made them often. The maple gives them a wonderful flavor. When I make these again I will add a pic.


Maple Oatmeal Muffins

Ingredients:

1 3/4 cups flour (unbleached)
3/4 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 cups butter
3/4 cup uncooked quick rolled oats (I used large flake oats)
1 beaten egg
1 cup undiluted carnation 2% evaporated milk
1/2 tsp. maple extract
chopped nuts

Directions:

Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles course crumbs. Stir in oats. Add egg. Carnation and maple extract. Stir until moistened. Fill greased muffin tins 2/3 full and sprinkle tops with chopped nuts.
Bake in hot oven 400F. for 20 to 25 minutes. Remove from pans; serve warm.
Makes 1 dozen muffins

Best Bran Muffins

I received this recipe about 30 years ago....it makes a very large bowl. I now make this and freeze them in the paper cups and then bake as I wish to eat them.

Bran Muffins

Ingredients: First

4 cups all-bran cereal
2 cups quaker bran
2 cups boiling water
1 tsp. salt

Mix the first four ingredients together. Then add 1 quart buttermilk and let cool.

Ingredients: Second

2 cups white sugar
1 cup margarine or butter
4 eggs

In another bowl cream 2 cups white sugar and 1 cup margarine or butter. Add 4 eggs and cream together.

Ingredients: Third

5 tsp. baking soda
5 cups flour

In another bowl mix the baking soda and flour together.
Then mix the flour mixture(Third) alternately with butter and sugar mixture (Second) into the first mixture. Add 1 cup raisins.
Put into greased muffin tins or muffin papers and bake in pre-heated 400 F. oven for 20 minutes.
This batter will keep for 2 weeks in frig. It freezes well in the muffin papers.
Place muffin tray with muffin mixture in freezer, when frozen place in zip lock bag. Then you can bake how many you would like.

Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins This recipe came from Barefoot Contessa Family Style Cookbook These are moist and keep well. We made them with cherries and they were just as good.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 half-pints fresh blueberries

Preheat oven to 350F. Place 16 paper liners in muffins pans.

In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. With mixer on low speed, add eggs 1 at a time, then add vanilla, sour cream and milk.

In separate bowl sift flour, baking powder, baking soda and salt.

With mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in blueberries with spatula and be sure batter is completely mixed.

Scoop the batter into the muffin pans, filling each cup just over the top and bake for 25 to 30 minutes or until lightly browned on top and cake tester comes out clean.