Blackberry Muffins Recipe

Yum Print This Post Print This Post

blackberry muffin picture recipe

blackberry muffin picture2

Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Banana Crumb Muffins Recipe

Yum Print This Post Print This Post

banana crumb muffins picture2

It has been awhile since I have done any baking and this Banana Crumb Muffins Recipe sounded really good so I thought I would give it a try. The end result was moist on delicious muffins – especially good warm with melted butter over the top. This is a simple recipe that doesn’t require much prep time and you can save the left overs for a couple of days, or freeze them. I prepared the recipe as written, but if I make them again I will add 1 cup chopped nuts into the ingredients.

If you’re looking for a quick and delicious muffin recipe give this Banana Crumb Muffins Recipe a try; it’s really good.

This recipe makes 12 regular or 6 jumbos.

Banana Crumb Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 3 bananas (mashed)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1½ teaspoons vanilla
  • Ingredients for the Crumb Topping
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon butter (cut into small pieces)
Instructions
  1. Preheat oven to 375F.
  2. For the muffin batter in a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. in another large bowl mix together the bananas, sugars, egg, vanilla, and oil. Mix the banana mixture into the flour mixture until just moistened; spoon equally into muffin tins lightly sprayed with cooking spray, or use liners.
  4. For the topping in a small bowl combine all the ingredients together, using a fork press the butter into the ingredients until a crumbly mixture forms. Sprinkle the mixture equally over the top of the muffins.
  5. Bake for 18 to 20 minutes for regular muffins, or 25 to 30 minutes for jumbos, or until a tooth pick inserted comes out clean.
  6. Set on wire rack to cool

banana crumb muffins recipe

Adapted from My Baking Addiction

Banana Pecan Muffins Recipe

Yum Print This Post Print This Post

pecan muffins recipe

Wow! These muffins are so good. The combination of bananas, roasted pecans, and brown sugar is delicious. This recipe was originally created as a make a-head batter recipe. Place the batter in the muffin tins, cover with plastic wrap, and freeze them. Remove the muffin batter from the muffin cups and place them in zip lock bags in the freezer until ready to bake. Baking time does change a little bit because you are baking them from frozen; bake for an additional 5 minutes added to the original recipe. I did not try freezing them but this is a large recipe – so you could bake half of them fresh, and freeze half. The combination of bananas, roasted pecans, and brown sugar is delicious. Give this one a try and enjoy.

Banana Pecan Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12 jumbo
Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 10 tablespoons unsalted butter (softened)
  • 1½ cups plain yogurt
  • 1½ cups bananas (thinly diced)
  • ¾ cup pecans (toasted and coarsely chopped)
Instructions
  1. This recipe will make 12 jumbo muffins – or 24 regular.
  2. Lightly spray muffin tins with cooking spray, or use liners. Preheat oven to 375F.
  3. In a medium size bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  4. In a large bowl using an electric mixer beat the butter, and sugar together until light and fluffy. Add the eggs one at a time, beating until well combined.
  5. Using the electric mixer on low speed mix in half the flour, followed by ½ cup yogurt. Mix in the rest of the flour and add the remaining yogurt ½ cups at a time; using a large spoon mix in the diced bananas and pecans.
  6. Divide the mixture evenly between the muffin cups. Bake jumbos for 25 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean - bake regular size for 20 to 25 minutes.
  7. Serve hot with butter on top.

Adapted from Cooks Country

S’more Muffins Recipe

Yum Print This Post Print This Post

smores muffins

The idea of milk chocolate and marshmallow in a muffin recipe sounded so good I had to give it a try. These S’more Muffins turned out moist and delicious. This is a small recipe that makes only 6 muffins so you may have to double the recipe depending on the number you are feeding. These are so good it’s hard to eat just 1.

The next time you’re in the mood for a sweet treat give this S’more Muffins Recipe a try; they are really good.

S’more Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: Makes 6
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar (packed)
  • 4 teaspoons sugar
  • 1 egg
  • ⅓ cup sour cream
  • ⅔ cups all-purpose flour
  • ½ cup graham cracker crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons milk (2%)
  • ⅓ cup milk chocolate chips
  • 6 tablespoons marshmallow cream
Instructions
  1. Preheat oven to 400F.
  2. In a medium size bowl using an electric mixer, mix together the butter and sugars until light and fluffy. Beat in the egg and then mix in the sour cream.
  3. in a separate medium size bowl whisk together the flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon.
  4. Add dry mixture to the creamed mixture alternately with the milk until just moistened; and then fold in the chocolate chips.
  5. Lightly spray 6 muffin cups with cooking spray, and fill the other 6 half full of water. Fill muffin tins ¼ full of batter followed by 1 tablespoon of marshmallow cream. (I sprayed the measuring spoon with cooking to help keep the marshmallow cream from sticking.) Divide the remaining batter between the 6 cups over the top of the marshmallow cream.
  6. Bake for 14 – 16 minutes or until a tooth pick inserted comes out clean. Let the muffins cool for 5 minutes and then place them on a wire rack.
  7. Serve warm

 Adapted from Taste of Home Cookbook

 

Brown Sugar Oat Muffins

Yum Print This Post Print This Post

brown sugar oat muffins recipe

This is a simple and quick muffins recipe you can have on the breakfast table in less than a half an hour. The best part is chances are you will have all the ingredients on hand in your refrigerator, and pantry.

Brown Sugar Oat Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup old fashion oats
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together all the dry ingredients. In a medium size bowl whisk together the eggs, oil, milk, and vanilla; stir the wet ingredients into the dry ingredients until just moistened.
  3. Spoon mixture into lightly greased muffin cups (or use liners) to about ¾’s full. Place muffins on lower middle rack of oven and bake for 15 – 17 minutes or until a tooth pick inserted comes out clean.
  4. Remove to wire rack to cool.
  5. (These are really good served warm with butter.

Adapted from Taste of Home Cookbook

Doughnut Muffins Recipe

Yum Print This Post Print This Post

donnutmuffinrecipe

I have wanted to make doughnuts, but I did not feel like dealing with the dough. I ran across this simple Doughnut Muffins Recipe, which I thought looked really good. This is a very simple recipe that doesn’t require much time to put together. The cake doughnut texture, coated with the butter, sugar, and cinnamon turns them into a delicious treat.

The next time you’re in the mood for doughnuts give this Doughnut Muffins Recipe a try; they’re delicious. Enjoy

Doughnut Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Muffins
  • 2 ¾ cups al-purpose flour
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter (melted)
  • 2 large eggs plus 1 egg yolk
  • Sugar Coating
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. For Muffins whisk all dry ingredients together in a large bowl.
  3. In a separate bowl whisk together the rest of the ingredients. Combine the wet ingredients into the dry ingredients until just moistened.
  4. Lightly spray a 12 cup muffin tin with cooking spray and divide the batter into the 12 cups.
  5. Bake on middle rack of oven until muffins are light brown and a tooth pick inserted in the center comes out clean. (About 20 minutes)Let muffins cool, until cool enough to handle.
  6. In a medium size bowl whisk together the sugar and cinnamon. Melt the butter in a separate pan or bowl. Using a pastry brush coat the muffins generously with melted butter, and then roll them in the sugar until thoroughly coated. Place the muffins on a wire rack to cool.

 Adapted from Cooks Country Magazine

Jumbo Blueberry Raspberry Muffins Recipe

Yum Print This Post Print This Post

jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network

Buttermilk Oatmeal Muffins Recipe

Yum Print This Post Print This Post

buttermilk oatmeal muffins recipe

If you need a recipe that is simple and quick for breakfast give this Buttermilk Oatmeal Muffins Recipe a try. I have quite a few oatmeal muffin recipes on this blog but this is one of the best. The recipe is quick to put together and doesn’t require much time in the oven. The muffins turn out moist and hold the moisture very well if you want to keep the leftovers for a couple of days.

Serve warm with butter melting on top – Delicious

Buttermilk Oatmeal Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6 Jumbo
Ingredients
  • 1 cup quick rolled oats
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (lightly beaten)
  • ⅓ cup brown sugar (packed)
  • ⅓ cup vegetable oil
Instructions
  1. Place oatmeal in a large bowl. Mix in the buttermilk and let the mixture soak for 15-30 minutes.
  2. Preheat oven to 400F
  3. In a medium bowl sift together the flour, baking soda, baking powder, and salt. Mix the flour mixture into the oat mixture and then add the sugar, egg and oil and mix until thoroughly combined.
  4. Spray 6 jumbo muffin cups with cooking spray and fill the cups about 3/ 4’s full. Bake for 20-25 minutes or until a tooth pick in the center comes out clean.
  5. Serve warm with butter.

Coffee Cake Muffins Recipe

Yum Print This Post Print This Post

coffee cake muffins recipe

Wow; what a way to start the morning, warm Coffee Cake Muffins with butter melted on top and fresh coffee. The fact is I wouldn’t even have considered this recipe if my wife hadn’t come home with a little coffee cake bakery treat from the local market. So out came the baking recipe books.

Baking has a tendency to make me a little nervous because it seems like about half of what I bake turns out not looking good enough to post, however most of the time the recipes do taste good. I was happy with this one and decided it was good enough to share. So if you like coffee cake, give this Coffee Cake Muffins Recipe a try; it’s really good. Inspired by Baking Illustrated.


Coffee Cake Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • ½ cup pecans (finely chopped)
  • ¼ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 stick butter (8 tablespoons sliced into ½ inch pieces and softened)
  • 1½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ¾ cup sour cream
  • 1 large egg
  • 1 Teaspoon vanilla
Instructions
  1. Preheat oven to 350F.
  2. Finely chop the nuts or run them though s food processor to about the size you would use to sprinkle on ice cream. In a medium size bowl mix together the nuts, cinnamon and brown sugar.
  3. In a large bowl whisk together the flour, granulated sugar, and salt. Distribute the butter slices evenly over the top of the flour mixture and work it in with a fork until the butter is about the size of rolled oats. (You can use a food processor for this step – I use my fingers and it works great) remove 1/ 2 cup of the flour mixture and work it into the brown sugar mixture using a fork to create the streusel. Remove ¾ cup of the streusel and set aside.
  4. in a small bowl whisk together the eggs, sour cream and vanilla. Mix the baking soda and baking powder into the flour mixture and then mix in the sour cream mixture just until moistened. (Batter will look crumbly) and then fold in the ¾ cup of the streusel.
  5. Using a large spoon divide the batter between 12 regular muffin cups lightly sprayed with cooking spray, or 6 jumbo muffin cups; divide and sprinkle the remaining streusel over the top pressing lightly to incorporate the streusel into the muffins. Bake for 18-20 minutes or until a tooth pick comes out with just a couple of crumbs attached to it. (For jumbos baking time will almost double)
  6. After a couple of minutes remove the muffing to a cooling rack and serve warm.
  7. Tip: These reheat really nice in the microwave topped with butter.

coffee cake muffins

Rhubarb Muffins recipe

Yum Print This Post Print This Post

Rhubarb Muffins recipe

These Rhubarb muffins don’t take a great picture; but they are delicious. I had mixed feelings about the rhubarb being a good muffin ingredient so I was pleasantly surprised. The yogurt and rhubarb give these muffins a nice moist texture. The chopped nuts on the top make for a delicious topping; but are a little messy. You could change that a little bit by using ground almonds if you wish to do so.

Rhubarb is in season in most parts of the country so it’s a great time to give this Rhubarb Muffins recipe a try. Enjoy

Rhubarb Muffins recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast or Brunch
Cuisine: American
Serves: Makes 12
Ingredients
  • ½ cup vanilla yogurt
  • 4 tablespoon butter (divided)
  • 2 Tablespoons olive oil
  • 1 egg
  • 1⅓ cup flour
  • 1 cup brown sugar (divided)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup rhubarb (finely chopped)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped mixed nuts (kind used for ice cream toppings)
Instructions
  1. Preheat oven to 350.
  2. Chop rhubarb and set aside.
  3. In a medium size bowl mix together, with an electric mixer, 2 tablespoons butter (melted) yogurt, egg, olive oil and ¾ cup brown sugar.
  4. Rhubarb Muffins recipe Rhubarb Muffins recipe
  5. in a separate medium size bowl combine the flour, baking soda and salt.
  6. Spoon the wet ingredients into the dry ingredients, and mix just until moist, and then fold in the rhubarb.
  7. Rhubarb Muffins recipe Rhubarb Muffins recipe
  8. Spray a muffin tin lightly with cooking spray, or line with paper liners; spoon and fill each one about ⅔ full.
  9. I in a small bowl mix together ¼ cup brown sugar, nutmeg, cinnamon and 2 tablespoons melted butter. Top each muffin with the nut mixture.
  10. Bake for 25 minutes or until a tooth pick comes out clean-let stand for a few minute and then move to a wire rack to cool.
  11. Like most muffins, these muffins are delicious served warm with butter melting over the top.

 

Rhubarb Muffins recipe