Looking for a good list of muffin recipes to keep listed here on the forums. Anyone have some great ones?

Sara

These are the two faves at my house..........


Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup PLUS 1 T. sugar
1 T. baking powder
1 cup milk
1/4 cup butter or marg., melted
1 egg
1 tsp. vanilla
1/2 cup semi-sweet choc. chips

Mix together all ingredients and pour batter into greased muffin tins (or line with paper muffin liners). Bake at 425 degrees for 18 to 20 minutes. Makes 12 muffins.



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Banana Muffins

1 3/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1 1/4 tsp. cream of tartar
2 eggs
1/2 cup oil
2 ripe bananas, mashed

Combine all ingredients and blend until well moistened. Spoon the batter into greased muffin tins or into muffin liner cups (fill about 3/4 full). Bake for 18 minutes at 400 degrees or until golden. Remove from muffin tins immediately to cool. Makes about 18 muffins.

Just tried this recipe for the first time last night - it got a thumbs up from my very picky ds!


Blueberry Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1 egg
1/2 cup milk
1/4 cup oil
3/4 cup fresh blueberries


Combine all ingredients except blueberries and mix well. Gently fold in the blueberries. Fill muffin cups two-thirds full. Bake at 400 degrees for 20 minutes or until golden. Makes 12 muffins.

:bump:

Here are two of our favorites. . . you can keep the batter in the fridge for each of these and cook as you want them.

REFRIGERATOR SWEET MUFFINS

8 3/4 c. flour
3 c. sugar
1 T. baking soda
1 T. baking powder
2 t. salt
4 beaten eggs
3 c. milk
1 1/2 c. oil

Sift the dry ingredients; mix well in center. Combine eggsk milk, oil. Add all at once to flour mixture. Stir until moistened. Store in tightly ocvered container in the refrigerator up to 2 weeks. Bake at 350 degrees for 20-25 minutes. Fill 2/3 full. Fold in 1/4 c. raisin, nuts, fruit, etc. into 1 1/2 c. batter for 6 muffins.



RAISN BRAN MUFFINS

2 1/2 c. sugar
5 t. soda
1 (15 oz. box) Raisin Bran
1 qt. buttermilk
4 beaten eggs
5 c. flour
2 t. salt
1 c. oil

Mix dry ingredients. Add buttermilk, oil and eggs. Mix well. Bake in greased muffin tins at 375 degrees for 15-20 minutes. Dough may be refrigerated and baked as needed.

I have lots!! let me check my recipes and get back to ya

My daughter loves double chocolate chip muffins, but I couldn't find a recipe that she liked (she'd always say "they're too dry" :bang: ) So I got out my CTWG and turned to the "Create a Muffin" page. This is the result (and can I say that DD has eaten one already and raved about it :D )

Double Chocolate Chip Muffins

2 c flour
1/2 c sugar
1/4 c cocoa
2 tsp baking powder
1 egg
1 c milk
1/4 c oil
1/4 c corn syrup (I used this because I had a bottle I wanted to finish off - you could omit it and see what happens!)
1 c chocolate chips plus extra to sprinkle on top

Preheat oven to 400º. In a large bowl, mix the flour, sugar, cocoa and baking powder. In a smaller bowl whisk together the milk, egg, oil and corn syrup. Add this to the dry ingredients and mix until just combined. Then stir in the chocolate chips. Grease muffin tins and fill cups 2/3 full. Sprinkle a few extra chocolate chips on the batter in the tins. Bake for (approx) 20 minutes.

Edited to add: Makes 12 muffins!

love muffins! I havent' made muffins in a long time, will have to again.
I got those cheapie 200 bags w/ties for 1.00, I used to make 2 dozen at a time and individually wrap them and freeze them. I used to throw one in my dh's lunch bag and I'd take one to work with me. (pre kids). My dh used to leave it on the dashboard (in the summer) by the time he was at work a half hour drive, he'd have that for breakfast.
to any muffin, you can add wheat germ, etc...

These are my fave muffins! You can replace the fruit with any you like, I like to add apples and cinnamon instead of peaches, but the peaches are still extremely good!

Peachy Keen Muffins


6 Tbs unsalted butter (I used margarine)

1 cup sugar

1/2 to 3/4 tsp. peach flavor (optional)

1 tsp vanilla extract

heaping 1/2 tsp salt

1 Tbs baking powder

2 large eggs

2 cups unbleached flour

1/2 cup milk

1 1/2 cups finely diced peaches, unskinned



In a large mixing bowl, cream together butter, sugar, flavors, salt, and baking powder, then add eggs 1 at a time, beating till smooth. Stir in 1 cup flour, then milk, then remaining flour. Stir in peaches.

Heap batter into lightly greased or lined cups of 12 cup muffin pan. Sprinkle with coarse white sugar. Bake at 375 degrees or until light, golden brown. Remove from oven and after 5 minutes tip on side to cool.

I just made these and they are really good! Taken from an e-mail newsletter by King Arthur's Flour.