Category: muffins

Peaches and Cream Muffins

Peaches and Cream Muffins

2 cups flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter, slightly softened
1/3 cup granulated sugar
1 egg
1 cup sour cream
1 cup canned peaches, mashed
Nonstick cooking spray

Preheat oven to 400 degrees F.

Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg together.

Separately mix slightly softened butter, sugar, egg, sour cream and mashed peaches. Stir together, leaving thick and lumpy.

Spray a muffin tin and fill each two-thirds full. Bake for 20 to 25 minutes, until golden brown. Let cool in the muffin tin.

Yields 6 large, moist muffins.

Butterscotch Crumb Muffins

Butterscotch Crumb Muffins

2 1/2 cups unbleached all-purpose flour
2 cups (packed) light brown sugar
2/3 cup solid vegetable shortening (such as Crisco),
    cold and cut into 4 pieces
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, well beaten
1 cup butterscotch baking chips

Preheat oven to 350 degrees F. Position oven rack in center of the oven. Line muffin tins with papers or grease and flour muffin tins.

In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine until the mix resembles coarse bread crumbs. (This may also be done in the food processor using a few short pulses of power. Do not let it run or the shortening will melt.)

Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.

To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon, mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.

Fill muffin tins 2/3 full. Sprinkle about 1 teaspoon of reserved crumb topping mixture over the top of each muffin. Gently tamp down topping into batter.

Bake 25 to 30 minutes or until tests done with a wooden pick. Serve warm or at room temperature.

For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups. Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before adding crumb topping. Bake for about 14 minutes until edges are lightly browned.

Yield: about 16 large muffins or 60 mini-muffins

Pumpkin Muffins

Pumpkin Muffins

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 egg whites
1 cup canned or cooked pumpkin
1 cup bran flakes-type cereal
1/3 cup light corn syrup
3/4 cup skim milk

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray oil, set aside.

In a medium bowl, combine flour, sugar, baking powder, baking soda and cinnamon.

In a large bowl, beat egg whites; stir in pumpkin, cereal, syrup and milk. Slowly stir dry ingredients into pumpkin mixture and mix thoroughly. Fill each muffin tin 2/3 full. Bake for 15 to 20 minutes.

Makes 1 dozen muffins.

Chocolate-Raspberry-Almond Muffins

Chocolate-Raspberry-Almond Muffins

Makes 12 large or 24 small muffins.

Chocolate Mixture
1/3 cup brown sugar
1/4 cup milk
3 (1 ounce) squares bittersweet chocolate
1/3 cup butter

Pan Coating
2 tablespoons melted butter for preparing pan
2/3 cup sliced almonds (additional almonds may be sprinkled on top of batter)

Remaining Ingredients
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
3/4 cup raspberries, fresh or frozen, dusted with 3 tablespoons cocoa

Combine cup brown sugar with 1/4 cup milk, 3 squares bittersweet chocolate and cup butter in a small saucepan. Heat and stir over very low heat until chocolate and butter melt. Cool.

Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while the chocolate mixture cools. Preheat oven to 375 degrees F.

Beat together the cup sugar, 1 teaspoon vanilla and 2 eggs until fluffy. Sift the dry ingredients. Add the two mixtures, along with the 1/2 cup milk, blending just until combined. Fold in the raspberries. (If using frozen berries, do not let them thaw.)

Place batter into prepared muffin pans, and position pans in center of preheated oven. Bake about 20 minutes, depending on size of muffins. Larger muffins will require a little more time to complete baking.

Variation: Dust buttered pans with oatmeal and omit raspberries. Serve muffins warm with seedless raspberry jam to enjoy the flavor combination of chocolate and raspberries.

Sour Cream Muffins

Sour Cream Muffins

These muffins are nothing like the usual sweet, fruit-filled variety. They’re only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner.

Makes 12.

1 1/4 cups unbleached flour
3/4 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon baking soda
1 cup sour cream (at room temperature)
1 egg, beaten (at room temperature)

Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper liners.

Sift together flour, cornmeal, baking powder, salt and sugar.

In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed.

Fill muffin tins about 2/3 full. Bake 25 minutes or until browned.

Mayonnaise Muffins

Mayonnaise Muffins

1 1/4 cups self-rising flour
3 tablespoons mayonnaise
1 cup milk

Mix ingredients in order given. Spoon into greased muffin tins. Bake at 400 degrees F for 15 to 20 minutes or until lightly browned. These freeze well.

Yields 6 to 8 large muffins or 2 dozen small ones.

Sticky Rhubarb Muffins

Sticky Rhubarb Muffins

4 tablespoons butter
6 tablespoons dark brown sugar
1 cup rhubarb, cut into small dice

Dough
4 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
Grated rind of 1 orange

Preheat oven to 350 degrees F.

Mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups.

Cream the softened butter and the sugar together, then beat in the egg.

Mix together the flour, baking powder, baking soda, salt and nutmeg thoroughly, then add the butter-sugar mixture alternately with the milk. Do not over-mix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups. Bake for 25 minutes.

Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm.

Praline-Peach Muffins

Praline-Peach Muffins

Topping
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon firm butter or margarine

Mix with fork until crumbly. Set aside.

Muffins
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh, frozen (thawed and
    drained) or canned (well drained) peaches
1/2 cup chopped pecans

Preheat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.

Beat brown sugar, milk, vegetable oil, vanilla extract and egg in a large bowl. Stir in flour, baking powder and salt just until moistened. Fold in peaches and pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with reserved topping mixture. Bake for 18 to 20 minutes or until golden brown. Immediately remove from pan.

Rum-Nut Muffins

Rum-Nut Muffins

1 cup self-rising flour
1/4 cup granulated sugar
1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons rum
1/4 cup chopped pecans
Sifted confectioners