10 recipes for delicious muffins

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Mini muffins with chocolate, vanilla, berries, banana and even vegetables will turn out to be airy.

Muffins are cooked in a preheated oven at 180 ° C. Place paper baskets or baking paper in the muffin pan in advance.

Check the readiness with a toothpick: insert it into the center of the muffin, the removed stick should remain clean and dry.

1. Vanilla muffins

Ingredients

• 240 g flour;
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon salt
• 120 g butter;
• 200 g sugar;
• 2 eggs;
• 120 ml of milk;
• 2 teaspoons of vanilla extract or 1½ g of vanillin.

Preparation

Sift flour, baking powder, and salt into a deep bowl.

Use a mixer to beat through the softened butter for 30 seconds. Add sugar gradually and beat for 3-4 minutes until dissolved. Enter eggs one at a time. Punch until the mass becomes light.

Mix milk and vanilla, combine with egg mixture. Add the sifted flour in four steps. Stir until smooth.

Divide the dough into the indentations, filling three quarters of each. Bake for 20-25 minutes. Let the muffins cool for 5-10 minutes.

If you have trouble removing it from the mold, run a knife blade around the edges of each cake. Then cover with a clean towel and turn over. The muffins will pop out onto the fabric.

2. Double Chocolate Muffins

Ingredients

• 240 g flour;
• 150 g cocoa powder;
• 150 g sugar;
• 1 tablespoon baking powder
• ¹⁄₂ teaspoon salt
• 30 g butter;
• 300 ml of milk;
• 80 ml of vegetable oil;
• 2 eggs;
• 1 teaspoon vanilla extract
• 160 g chopped chocolate.

Preparation

In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Separately combine melted butter, milk and vegetable oil. Whisk the eggs and vanilla lightly and add to the liquid mixture.

Pour the resulting mass into the flour and mix quickly. Lumps will be noticeable, this is normal. It is important not to knead for a long time, otherwise the mass will turn out tight, and the cupcakes will be dense. Gently add almost all of the chopped chocolate.

Gently place the dough in a muffin dish, three-quarters full. It is convenient to use an ice cream spoon. Garnish the muffins with chocolate chips on top.

Bake for 18-20 minutes. Remove the dish from the oven and let the muffins cool for 5 minutes.

3. Chocolate muffins with peanut butter

Ingredients

• 2 eggs;
• 200 ml sour cream;
• 125 ml of milk;
• 75 ml of vegetable oil;
• 200 g sugar;
• a pinch of salt;
• 210 g flour;
• 70 g cocoa powder;
• 10 g baking powder;
• 100 g of chopped dark chocolate;
• 5-6 tablespoons of peanut butter.

Preparation

In a large bowl, combine eggs, sour cream, milk, butter, sugar, salt until smooth. Separately combine flour, cocoa powder and baking powder. Sift into a slurry. Stir so that there are no lumps.

Add the chocolate and gently spread it over the dough.

Pour the mixture into a baking dish, filling the indentations by three quarters. Place a teaspoon of peanut butter on top of each muffin and draw waves with a knife or toothpick.

Bake for 15-20 minutes. Refrigerate at room temperature.

4. Blueberry muffins

Ingredients

• 120 g butter;
• 240 g sugar;
• 2 eggs;
• 120 ml of milk;
• 240 g flour;
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon salt
• 1 teaspoon ground cinnamon
• ¹⁄₄ teaspoon ground nutmeg
• 200 g fresh or frozen blueberries.

Preparation

Combine butter and sugar with a mixer until smooth. Continuing to beat, add eggs one at a time, pour in milk.

In another bowl, combine flour, baking powder, salt and spices. Pour dry mixture into liquid and stir gently until smooth. Throw blueberries into the dough, distribute evenly.

Frozen berries do not need to be thawed. If you don't want the blueberries to sink to the bottom of the cake, sprinkle them with a spoonful of flour and stir gently. Then add to the dough.

Fill muffin forms two thirds full. Bake for 20 minutes. Refrigerate muffins, then remove gently.

5. Muffins with raspberries and nuts

Ingredients

• 150 g fresh or frozen raspberries;
• 70 g pecans or walnuts;
• 240 g flour;
• 170 g sugar;
• 2 teaspoons baking powder
• a pinch of salt;
• 1 egg;
• 180 ml of milk;
• 60 g butter.

Preparation

Do not thaw frozen raspberries to avoid excess moisture. Chop the nuts.

Combine flour, sugar, baking powder and salt. In another bowl, beat an egg with milk, add melted butter.

Pour in the liquid mixture to dry. Mix lightly until the ingredients combine but lumps remain. It is important to prepare the dough quickly so that the muffins will turn out to be fluffy. Add raspberries and nuts, distribute evenly. Divide the dough into molds, two-thirds full.

Bake for 18-20 minutes. Chill muffins, then remove carefully.

6. Banana muffins

Ingredients

• 3 large ripe bananas;
• 150 g sugar;
• 1 egg;
• 80 ml of vegetable oil;
• 180 g flour;
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon of salt.

Preparation

In a large bowl, mash the bananas with a fork until mashed into small pieces. Add sugar, egg and butter and stir until smooth. Combine flour, baking powder, baking soda and salt.

Pour dry ingredients into egg mass and mix thoroughly but quickly. Stirring for a long time will make the dough stiff and the pastry will not rise well.

Divide into muffin tins, two-thirds full. Try to use the indentations evenly so that the muffins are baked equally.

Cook in oven for 20 minutes, until muffins are golden brown. Let them cool for 5 minutes and then remove from the mold.

Do it for no reason?

10 banana pies with chocolate, caramel, butter cream and more

7. Lemon muffins with sour cream

Ingredients

For muffins:

• 230 g flour;
• 150 g sugar;
• 1 teaspoon baking powder
• ¾ teaspoon of baking soda;
• ¼ teaspoon of salt;
• 230 g sour cream;
• 1 egg;
• 90 g butter;
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice.

For glaze:

• 80 ml lemon juice;
• 80 g granulated sugar.

Preparation

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

Separately combine sour cream, egg, melted butter. Add zest and lemon juice. Whisk until smooth.

Pour the flour mixture into the sour cream and stir.

Fill muffin molds two-thirds full of dough. Bake for 18-20 minutes, until muffins are browned. Refrigerate in molds for 5 minutes.

In the meantime, prepare the frosting. Bring lemon juice and sugar to a simmer in a small saucepan. Cook, stirring occasionally, until the sand dissolves.

Pierce each muffin several times with a toothpick. This is necessary for the glaze to get inside. Drizzle over the tops of the muffins and let cool.

Prepare?

Such a different sour cream: how to cook cakes and pies familiar from childhood

8. Hearty muffins with cheese and garlic

Ingredients

• 200 g cheddar cheese;
• 2 cloves of garlic;
• 50 g butter;
• 300 g flour;
• 1¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon salt
• 1 egg;
• 240 ml of milk;
• 60 g sour cream or natural yogurt;
• 85 ml of vegetable oil;
• a bunch of fresh parsley.

Preparation

Grate the cheese on a coarse grater.

Chop the garlic. Combine it with butter and microwave for 30 seconds.

Combine flour, baking powder, baking soda, salt. In a separate bowl, beat the egg, milk, sour cream and vegetable oil with a whisk or mixer. Add the butter, toss in the chopped parsley and stir.

Pour the milk mixture to the flour mixture, throw in the cheese and stir.

Divide the mixture into the molds up to the top. Bake for 22-25 minutes, until muffins are golden brown. Remove from oven and refrigerate for 5 minutes.

Save your recipes?

4 easy recipes for cheese lovers

9. Egg muffins with peppers, carrots and broccoli

Ingredients

• 1 red bell pepper;
• ¹⁄₂ bulbs;
• 150 g broccoli;
• 1 medium carrot;
• 8 eggs;
• salt and pepper to taste;
• 70 g of cheese.

Preparation

Peel and dice the peppers and onions. Divide the broccoli into florets and cut into small pieces. Grate the peeled carrots on a coarse grater.

Mix vegetables. Fill each muffin dish three-quarters of the way with the vegetable mixture.

Whisk eggs lightly with salt and pepper. Pour 3 tablespoons each into the indentations. Sprinkle with coarsely grated cheese on top - 1 tablespoon each.

Bake for 20 minutes, until muffins are lightly golden. They will rise in the oven but fall off when cooled. Let cool in the mold for 5 minutes before removing.

Take note?

Prepare your eggs in a new way. 10 unusual ideas for every taste

10. Apple-oatmeal muffins with streusel

Ingredients

For muffins:

• 180 g flour;
• 90 g instant oatmeal;
• 150 g sugar;
• 1 teaspoon ground cinnamon
• 1¹⁄₂ teaspoon baking powder
• ½ teaspoon of baking soda;
• ¹⁄₂ teaspoon salt
• 2 eggs;
• 120 ml of milk;
• 75 g applesauce;
• 60 ml of vegetable oil;
• 1 teaspoon of vanilla extract or 1 g of vanilla sugar
• 1 large apple.

For streusel (crunchy crumb):

• 30 g butter;
• 25 g instant oatmeal;
• 2 tablespoons flour;
• 2 tablespoons of sugar;
• ¹⁄₄ teaspoon of cinnamon.

Preparation

Combine flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt. Separately combine eggs, milk, applesauce, butter and vanilla.

Pour the egg mixture into the flour mixture, stir until smooth. Toss in the coarsely grated apple, distribute evenly. Pour the dough into muffin tins up to the top.

For the streusel, melt the butter. Combine with oatmeal, flour, sugar and cinnamon. Then place a little on top of each cupcake.

Bake for 15-20 minutes. Take out the mold, let the muffins cool.

Read also ???

• Puff pastry: 20 simple and delicious recipes
• What to cook for breakfast if you are tired of porridge and scrambled eggs
• 10 ways to make delicious three-ingredient cookies
• 15 apple recipes that will definitely come in handy
• How to make the perfect pumpkin muffins