• Banana Espresso Chocolate Chip Muffins

    How to make Banana Espresso Chocolate Chip Muffins

    Yield: 12 muffins

    Prep Time: 15 minutes

    Cook: 25 minutes

    Ingredients

    1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) firmly packed light brown sugar
    1 stick (113 grams) unsalted butter, melted
    1/4 cup (57 grams) whole milk
    1 large egg
    1 1/2 cups (190 grams) all-purpose flour
    1 teaspoon instant espresso powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 cup (170 grams) semisweet chocolate chips

    Directions

    Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

    In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

    In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

    Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

    Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

    Muffins can be stored in an airtight container for up to 2 days.

    From Baked by Matt Lewis and Renato Poliafito

  • Low Sugar Meyer Lemon Chia Seed Muffins
  • Ultimate Muffins

    How to make Ultimate Muffins

    Yield: 12 muffins

    Prep Time: 10 minutes

    Cook: 30 minutes

    Buttermilk is the best for making ultra moist and flavorful muffins. However, you can also use whole milk.

    Ingredients

    2 cups (9 ounces or 254 grams) all-purpose flour
    1/4 cup granulated sugar
    1/4 cup brown sugar
    1/2 teaspoon fine salt
    1 tablespoon baking powder
    1 cup buttermilk
    4 tablespoons unsalted butter, melted and cooled
    1 large egg
    1 teaspoon vanilla extract (if desired)

    Directions

    Preheat the oven to 450°F. Line a standard muffin tin with paper liners or coat with nonstick cooking spray (or both).

    In a large bowl combine the flour, sugar, salt, and baking powder.

    In a liquid measuring cup beat together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir JUST until combined, do not overmix. Divide evenly among the muffin tin cups.

    Bake for 5 minutes, then reduce the temperature to 400°F (don’t forget this!!). Continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 12 minutes.

    Mix-ins

    Add about 1 cup chocolate chips, nuts, dried fruit, candy, etc.

    For fruit muffins:

    1 1/2 cups fruit (such as berries, apples, etc.), finely chopped and well drained

    If using fruit, add in with the dry ingredients to make sure the fruit stays evenly distributed and doesn’t sink to the bottom.

    Banana muffins:

    3/4 cup mashed overripe banana (from about 2 small bananas)

    Add in with the wet ingredients.

    Spreads

    1/2 cup peanut butter, Nutella, Biscoff, etc.

    Add with the wet ingredients.

    Lemon Poppy Seed

    2 tablespoons poppy seeds
    1 large lemon, zested

    Add the poppy seeds with the dry ingredients and the lemon zest with the wet ingredients.

    Cocoa Muffins

    1/2 cup unsweetened cocoa powder, sifted

    Add in the cocoa with the other dry ingredients and increase the melted butter to 6 tablespoons and increase the buttermilk to 1 1/2 cups.

    Cinnamon Sugar Topping

    1 teaspoon ground cinnamon
    1/2 cup granulated sugar
    4 tablespoons butter, melted

    Combine the cinnamon and sugar in a small bowl. Dip the cooled muffins in the butter then in the cinnamon sugar mixture.

  • Ultimate Guide to Muffins

    How to make Ultimate Guide to Muffins

    Yield: 12

    Prep Time: 10 minutes

    Cook: 30 minutes

    Ingredients

    2 cups (254 g) all-purpose flour
    ½ cup granulated sugar
    ½ teaspoon fine salt
    1 tablespoon baking powder
    1 cup whole milk
    ¼ cup vegetable oil
    1 large egg

    Directions

    Preheat the oven to 400°F. Line a standard muffin tin with paper liners or coat with nonstick cooking spray (or both).

    In a large bowl combine the flour, sugar, salt, and baking powder. In a liquid measuring cup beat together the milk, oil, and egg. Pour into the dry ingredients and stir JUST until combined, do not overmix. Divide evenly among the muffin tin cups. Bake for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

  • Pumpkin Cheesecake Snickerdoodle Muffins

    How to make Pumpkin Cheesecake Snickerdoodle Muffins

    Yield: about 15 muffins

    Prep Time: 10 minutes

    Cook: 1 hour

    Ingredients

    For the filling:

    4 ounces cream cheese, at room temperature
    1/2 cup powdered sugar

    For the muffins:

    2 cups (9 ounces or 255 grams) white whole wheat flour
    1 teaspoon baking soda
    ½ teaspoon fine salt
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon ground nutmeg
    3/4 packed dark brown sugar
    3 tablespoons unsulphered molasses
    1/4 cup applesauce
    2 large eggs
    1 cup canned pumpkin puree
    1 teaspoon vanilla
    3/4 cup buttermilk

    For the cinnamon-sugar topping:

    1/2 cup granulated sugar
    ½ teaspoon ground cinnamon
    2 tablespoons butter, melted and cooled

    Directions

    To make the filling:

    Use an electric mixer to beat the cream cheese and sugar until very well combined and smooth. Refrigerate while making the muffins so the cream cheese can firm.

    For the muffins:

    Preheat the oven to 400°F. Coat a standard two 12-cup muffin tin with cooking spray or 15 paper liners.

    In a medium bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.

    In a large bowl whisk together the sugar, molasses, applesauce, and the eggs until well combined. Whisk in the pumpkin and vanilla until combined. Whisk in the flour and buttermilk in two alternating batches. Do not overmix.

    Fill each muffin cup with 1 to 2 tablespoons of batter, enough to cover the bottom. Dollop each cup with 1 heaping teaspoon of the cream cheese mixture. Fill each cup with the remaining batter, covering the cream cheese.

    Bake for 20 minutes. Let cool on a wire rack for 15 minutes before removing the muffins from the pan to cool completely.

    To make the topping:

    In a small bowl combine the cinnamon and sugar. Dip each muffin top in the melted butter then roll in the cinnamon sugar mixture.

    Adapted from this recipe

  • Biscoff Stuffed Pumpkin Mini Muffins

    How to make Biscoff Stuffed Pumpkin Mini Muffins

    Yield: 24 mini muffins

    Ingredients

    Muffins:
    1 3/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1/8 teaspoon ground allspice
    4 tablespoons unsalted butter, melted
    1/2 cup packed brown sugar
    1 large egg plus 2 egg yolks
    1 1/2 teaspoons vanilla extract
    3/4 cup pumpkin puree
    1/2 cup milk

    Filling:
    1/4 cup Biscoff spread

    Cinnamon sugar coating:
    1/4 cup granulated sugar
    1 tablespoon ground cinnamon
    3 tablespoons unsalted butter, melted

    Directions

    For the muffins:
    Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray.

    In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.

    In a medium bowl whisk together the butter, sugar, eggs, vanilla, pumpkin, and milk. Pour the pumpkin mixture into the flour mixture and stir until just combined. Do not overmix.

    For the filling:
    Pour 1 tablespoon of batter into each mini muffin cup. Top with a 1/2 teaspoon of Biscoff. Top with about another 1 teaspoon of batter.

    Bake for 12 to 13 minutes, or until the batter is set. Let cool.

    For the coating:
    Combine the sugar and cinnamon in a small bowl. Dip each doughnut hole into the melted butter then coat in the cinnamon sugar. Serve.

    Adapted from Sally's Baking Addiction

  • Chocolate Coffee Toffee Crunch Muffins

    How to make Chocolate Coffee Toffee Crunch Muffins

    Yield: 12 muffins

    Ingredients

    For the muffins:
    2 cups all-purpose flour
    2/3 cup packed brown sugar
    1/2 cup unsweetened cocoa powder, sifted
    1 tablespoon espresso powder
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon fine sea salt
    6 tablespoons unsalted butter, melted
    1 1/2 cups buttermilk
    2 large eggs
    1 teaspoon vanilla extract
    1 cup semisweet chocolate chips

    For the toffee crunch topping:
    1/4 cup all-purpose flour
    2 tablespoons brown sugar
    1/2 cup toffee bits (such as Heath)
    1 tablespoon butter, at room temperature

    Directions

    Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.

    For the muffins:
    In a large bowl combine the flour, brown sugar, sifted cocoa powder, espresso powder, baking powder, baking soda, and salt.

    In a small bowl combine the melted butter, buttermilk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until combined. Stir in the chocolate chips. Do not overmix.

    Divide the batter evenly among the muffin cups.

    For the toffee crunch topping:
    In a small bowl combine the flour, sugar, and toffee bits. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle about a tablespoon of the mixture over each unbaked muffin.

    Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.

    Recipe by Tessa of Handle the Heat

  • Peanut Butter Chocolate Chip Muffins

    How to make Peanut Butter Chocolate Chip Muffins

    Yield: 12-14 muffins

    Prep Time: 5 minutes

    Cook: 30 minutes

    Ingredients

    2 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    6 tablespoons unsalted butter, melted and cooled
    2/3 cup packed light brown sugar
    1/2 cup peanut butter
    2 large eggs
    1 cup milk
    1/2 teaspoon vanilla extract
    1/2 heaping cup milk or semisweet chocolate chips
    1/2 heaping cup peanut butter chips

    Directions

    Preheat the oven to 375°F. Line standard muffin pans with 12 to 14 paper liners.

    In a large bowl whisk together the flour, baking powder, and salt.

    In a medium bowl, whisk together the melted butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour wet ingredient mixture into dry ingredient mixture. Stir until just combined. Fold in the chocolate chips and peanut butter chips.

    Fill each muffin cup to the top. Bake for 18 to 20 minutes, or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed. Cool in the pan for 5 minutes before removing the muffins to a wire rack to cool completely. Serve warm or at room temperature.

    From The Galley Gourmet

  • Allspice Streusel Muffins

    How to make Allspice Streusel Muffins

    Yield: 12 muffins

    Prep Time: 10 minutes

    Cook: 35 minutes

    Ingredients

    For the streusel:

    1/2 cup all-purpose flour
    1/2 cup packed light brown sugar
    1/2 teaspoon ground allspice
    5 tablespoons cold unsalted butter, cut into small pieces

    For the muffins:

    2 cups all-purpose flour
    1/2 cup granulated sugar
    1/4 cup packed light brown sugar
    1 tablespoon baking powder
    1/2 teaspoon ground allspice
    1/4 teaspoon salt
    1 stick (8 tablespoons) unsalted butter, melted and cooled
    2 large eggs
    3/4 cup whole milk
    1/4 cup vanilla extract

    Directions

    Preheat oven to 375°F. Spray a standard muffin pan with nonstick cooking spray or line with paper liners.

    For the streusel:

    Using your hands, blend together the flour, brown sugar, and allspice in a small bowl. Add butter, a few pieces at a time, mixing with your hands to coat the butter in the dry ingredients. Once all the butter is added the mixture should be lumpy. Place in the refrigerator while preparing the muffins (can be covered and refrigerated for up to 3 days).

    For the muffins:

    Whisk together the flour, granulated sugar, brown sugar, baking powder, allspice, and salt in a large bowl, making sure there are no clumps. In a large glass measuring cup or small bowl whisk the butter, eggs, milk, and vanilla. Add mixture into dry ingredients and gently stir with a rubber spatula until mixture is combined but still lumpy.

    Divide batter evenly among cups in prepared muffin pan. Sprinkle streusel over each muffin, gently pressing into the batter. Bake for about 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Allow muffins to cool in pan on a wire rack for 5 minutes before removing muffins to rack to cool completely.

    From Baking with Dorie

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