Basic Muffin Recipes (4 Recipes) by MrsM

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Basic Muffin Recipes (4 Recipes)
Submitted by MrsM on July 17, 2004 at 11:42 am

DESCRIPTION
Basic Muffin Recipes

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Prepare your mumuff in cups as you like, paper or grease them. Each recipe will make 24 minis, 12 regular or 6 jumbos. Add fruit/nuts/chips as you like.

CREAM CHEESE MUFFINS

8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 large egg, beaten
1/2 cup milk
1 1/2 cups AP flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 400. Beat cream cheese and butter, add egg, milk and vanilla. Mix well. Mixture does not have to be completely smooth. Combine dry ingredients and fold in just until moistened. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden on top.

BUTTERMILK I

2 cups AP flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg
1 teaspooon vanilla

Preheat oven to 400. Grease 12 muffin cups. Whisk together dry ingredients. In a 2-cup Pyrex measure, combine buttermilk, egg and vanilla. Add the milk mixture and melted butter to the dry ingredients and stir until flour is just moistened. Spoon the batter into prepared muffin cups, spreading the batter to cover the bottoms of the cups. Bake for 15-20 minutes or until a toothpick comes out clean. Remove to wire rack to completely cool.

SOUR CREAM COFFEE CAKE MUFFINS

Topping:
1/4 cup AP flour
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, softened

In a small bowl, stir together the flour, sugar and cinnamon. With a pastry blender, work in the butter until crumbly. Refrigerate until needed. Can be made well ahead.

Muffin Batter:
2 cups AP flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 large egg
1 teaspooon vanilla
4 tablespoons unsalted butter, melted

Preheat oven to 400. Whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, stir together sour cream, egg and vanilla until well blended. Add sour cream mixture and melted butter to dry ingredients. Stir just to combine. Batter will be very thick. Spoon about half the batter into prepared cups and sprinkle with about 3/4 of the topping. Divide the remaining batter evenly among the muffins. Spread with offset spatula to cover the filling. Sprinkle with remaining topping. Bake 15-20 minutes, or until a toothpick comes out clean. Remove pan to wire rack. Cook 2 minutes in pan before carefully removing muffins from cups; finish cooling on rack.

BUTTERMILK II

2 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, beaten
8 tablespoons butter, melted
1 teaspooon vanilla
1 1/2 cups fruit

Optional Cinnamon Sugar Topping:
3 tablespoons sugar
1 teaspoon cinnamon

Mix together in a small bowl and evenly sprinkle over the unbaked muffins.

Preheat oven to 400. Melt butter, set aside to cool. Whisk dry ingredients together. Combine with buttermilk, eggs and vanilla. Blend melted butter, wet and dry ingredients just until moistened. Spoon into prepared muffin cups. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan for 5 minutes. Remove from pan to wire rack to completely cool.

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