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Any good muffin recipes?

Posted: Oct 11, 2011

I have the worst luck with muffins. Does anyone have a never-fail recipe for some that are really good? Apples are in season now, so does anyone with a great apple muffin recipe care to share?

;

Fantastic blueberry muffin recipe. - Not mine, but I use it all the time.

[ In Reply To ..]
These are REALLY good. I usually add a little more milk to the batter because I feel it is too thick, but other than that, it is really good. My family and all the men at my husband's work LOVE them.

http://allrecipes.com/Recipe/to-die-for-blueberry-muffins/detail.aspx

I love blueberry muffins! - Nik

[ In Reply To ..]
Thanks so much! I hope I can use frozen thawed blueberries in them.

I have probably 30 pounds of blueberries that - we picked earlier in the season and froze.

[ In Reply To ..]
I don't even thaw them, just throw them in frozen.

I do that too, and I put frozen blueberries - in oatmeal and

[ In Reply To ..]
when I make french toast, I push the frozen blueberries right on the top side when the bottom and cooking. Then flip and when done, serve blueberry side up, add a little syrup... YUMMY!

Muffins Tropicale - Old Woman

[ In Reply To ..]
These are good made up in minimuffin pans.

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon bakin soda
1 teaspoon salt
1/2 cup packed light brown sugar
1 well-beaten egg
1 cup sour cream
1 8-3/4 oz. can crushed pineapple
1/2 cup chopped nuts
1/3 cup cooking oil

Soft togehter thoroughly the flour, baking powder, baking soda and salt. Stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts and oil (into the egg/sour cream mixture). Add to dry ingredients. Stir until moistened. Fill greased muffin pans 2/3 full. Bake at 400 degrees for about 20 minutes. Makes 18 regular muffins and a whole bunch of the little ones.

Muffins Tropicale - those sound delicious!! I wonder - yochana

[ In Reply To ..]
how they would be if you added 1/2 cup of chopped maraschino cherry. I have got to try these. YUM!! Thanks Sweet Old Woman.

I never thought of that.... Sm - Old Woman

[ In Reply To ..]
Let me know how these turn out with the cherries in them.

This is a very special recipe for me as these were made by a former boss for my baby shower over 20 years ago. She was kind enough to share them with me. She is long-since dead and believe she would like for the recipe to live on through others.

These sound delicious! I am definitely going to - give them a try!!!

[ In Reply To ..]
Thank you!!!

Do you bake same amount of time for mini ones? - Maggie May

[ In Reply To ..]
I would think the baking time would be shorter?

Apple muffin recipe - Dinosaur

[ In Reply To ..]
If you are having trouble repeatedly with baking one particular thing, you might want to turn your attention to the baking pan you are using. I have found a light colored (preferably nonstick) pan works the best. Some of the darker pans tend to over bake or scorch the baked goods. My personal favorite baking pans/cookie sheets are AirBake pans. They are light in color and because of the cushion of air in between, there is no scorching. If you need to use a nonstick cooking spray I recommend Pam Baking spray. Regular cooking spray can damage some baking pans. I have several favorite apples for baking which are listed in the recipe below. Never use Honey Crisp apples for cooking or baking as they remain crisp, however, it is one of the best eating apples. This recipe is for 6 jumbo muffins, but you can make approximately 12 cupcake size muffins with this recipe. Please forgive any misspelling or left out words, it is late and I am tired.

Ingredients
1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples (Northern Spy, Macintosh or Golden Delicious apples)
1/2 cup walnuts

1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray (I use nonstick baking spray made by Pam), or line with muffin papers.
2.In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
3.To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
4.Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Thank you Dinosaur and everyone - Nik

[ In Reply To ..]
These all sound delicious (wish I hadn't read them so close to lunch time as I am now drooling )

Thank you, Dinosaur, for the heads-up about bakeware. I love the AirBake cookie sheets, but since I make muffins so rarely as they never turn out that I hadn't thought of investing in the muffin pans. A friend mentioned I could be overdoing mixing the ingredients, but I can never tell when lumpy is okay and when it needs more mixing.

I've got to share this recipe - pumpkin muffins - just put a batch in myself

[ In Reply To ..]
These are so good DH tells me I should start a business selling them. They can be made as a loaf too, but I don't know how long to bake that as I've always done muffins.

1-1/2 c sugar
1-2/3 c flour
1/4 tsp baking powder
1 tsp baking soda
3 tsp pumpkin pie spice - or 1 tsp cinamin, 1 tsp nutmeg, and 1 tsp ginger.
2 eggs well beaten
1/2 c. water
1/2 c. veg oil
1 cup cooked mashed pumpkin.

Mix all dry ingredients, add the wet ingredients and mix til blended (I do not leave any lumps).

Bake at 350 for 20 minutes.

Just ate 3 of them myself they are so good. Probably even better with a cream cheese frosting, but we like them plain.

question on this recipe - sm

[ In Reply To ..]
Sorry for sounding like an idiot, but how do you cook a pumpkin?

Do you just use the canned stuff?

I would really love to make these, but dont know how to cook a pumpkin and once it is cooked, how do you mash it? Like potatoes? Do you have to add anything to mash it together (butter, milk, etc.)?

What do you do with the left over pumpkin as I am sure 1 cup is not a whole pumpking right?

Thanks for the help!!!

Oops - should have said canned - see message

[ In Reply To ..]
I use canned pumpkin. Don't know how to cook pumpkin either. I use Libby's. Also I use the solid packed pumpkin. Makes the muffins a little firmer. I tried another kind one time that wasn't packed and while the muffins tasted as good it just had a different texture.

This recipe is so incredibly easy. It was in a cook book given to us for a wedding gift by my DH's grandfather. I've used the recipe so many times the book just opens to the page and the page is covered in pumpkin, flour and stained. :-) It is so good I hope you try it. It makes 2 dozen and I can eat them all in one sitting (well almost).

That was going to be another post of mine - what to do with a little bit of left over pumpkin. Maybe there is a recipe for pumpkin cookies or something.

yum... cant wait to try it - except

[ In Reply To ..]
they sound dangerous if you can eat them all yourself! Maybe we need to find a way to make them lower fat.

:)

Made a double batch of the pump muffins tonight - So good!! sm - MT55

[ In Reply To ..]
Thank you for posting this recipe. I usually made pumpkin bread, but this was easier, less baking time & so moist! It's a keeper recipe!

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