Loading muffin Ecookbook
Turn the page
Carrot muffins with zucchini and pineapple
Muffins
What are Muffins?
A muffin is a chemically-leavened, batter-based bakery product. It’s formulation is somewhere in between a low-ratio cake and quick bread. Muffin batter is typically deposited or placed into deep, small cup-shaped pan before baking. This gives the finished product a special “cupcake” or “mushroom-like” shape.1,2
Characteristics of muffins include:

Moist crumb
Chewy texture
Uneven crumb grain with holes or tunnels throughout
Peaked (bell-type) or flat tops

Origin

The origin of muffins appears to be unclear and greatly depends on who and where the question is asked. The ones consumed in the UK have been traditionally known as english muffins. However, these differ from the popular muffins that are consumed in the U.S., South America and other regions of the world.1,2
Muffins have become a very popular alternative to the breakfast Danish and doughnut. They have gained acceptance as snack items in between meals, as desserts and even dinner additions.
They are the meeting point between bread and cakes. As with cakes, the type of flour, baking powder and batter consistency greatly affect product characteristics. The following is a formulation for low-ratio muffins with the possibility of incorporating inclusions.

English Muffins
These are small, round, flat types of bread that can be made from either white or whole wheat flour. You can eat English muffins with poached eggs, bacon, or a Hollandaise sauce. More often than not, English muffins are healthier than many other options, like muffins or bread.

Apple oat-bran muffins  Print Recipe

Serves: 12

Preparation time:20 minutes

Cooking time:25 minutes

Wake up with a muffin that's delicious, loaded with fiber and heart-healthy oat bran, and isn't made with fat.
Canola oil for oiling the pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple-juice concentrate, thawed
1 cup water 1. Heat oven to 325 degrees F.
Lightly oil a pan for 12 s. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the cups and bake till lightly browned, 25-30 minutes.
5. Remove s from cups while hot.

Banana bran muffins  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:20 minutes


1/2 cup butter
1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Banana muffins  Print Recipe

Serves: 12

Preparation time: 15 minutes

Cooking time:25 minutes


1 1/2 cups flour
1/2 cup wheat germ
1/2 cup sugar
1 tablespoon baking powder
3 medium mashed bananas
1/2 cup milk
1/4 cup vegetable oil
1 egg Preheat oven to 400 degrees.
Grease the pans, or line with paper baking cups. Combine flour, wheat germ, sugar, and baking powder. Add combined remaining ingredients, mixing until dry ingredients are moistened.
Fill prepared cups 3/4 full. Bake 20 to 25 minutes or until light golden brown.

Best bran muffins  Print Recipe

Serves: 12

Preparation time:20 minutes

Cooking time:20 minutes


3 cups all bran cereal
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 1/4 cups whole wheat flour
1 cup brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk *
Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove s from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

Blueberry corn muffins  Print Recipe

Serves: 12

Preparation time:15 minutes

Cooking time:20 minutes


1 cup flour
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12- tins.
Bake the s for 15 to 20 minutes or until golden. Remove s from cups while hot.

Blueberry orange mufins  Print Recipe

Serves: 12

Preparation time:15 minutes

Cooking time:20 minutes


1 3/4 cups flour
2/3 cup brown sugar
1 tablespoon baking powder
1 tablespoon orange zest
1 cup milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla
1 cup blueberries Preheat oven to 375 degrees.
In bowl, mix together flour, sugar, baking powder, and orange rind.
Whisk together eggs, milk, butter and vanilla.
Stir into flour mixture just until blended.
Fold in blueberries. Spoon into a greased 12- tins 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer s on a rack to cool.

Buttermilk blueberry muffins  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes


1 cup flour
1 cup instant oatmeal
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 beaten egg
3 tablespoons vegetable oil
1 cup blueberries Preheat oven to at 425 degrees.
Mix together all dry ingredients. Add buttermilk, egg and oil. Mix thoroughly. Fold in blueberries.
Fill greased cups 2/3 full. Bake 20 minutes.

Carrot bran muffins  Print Recipe

Serves: 12

Preparation time: 30 minutes

Cooking time:18 minutes


1 1/4 cups whole wheat flour
1 1/4 cups high fiber bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup grated carrots
3/4 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup raisins In a large bowl, stir flour, cereal, baking powder, baking soda and seasonings.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer s on a rack to cool.

Carrot muffins  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:25 minutes


1/2 cup oil
1 cup dark brown sugar
2 beaten eggs
1 1/2 cups shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup honey Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer s on a rack to cool.

Carrot muffins with zucchini and pineapple  Print Recipe

Serves: 12

Preparation time: 15 minutes

Cooking time:30 minutes


2 cups flour
2 cups shredded carrots
1 cup brown sugar
1 cup shredded zucchini
1 golden delicious apple cored and finely chopped
3/4 cup golden raisins
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons orange zest
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 cup vegetable oil Preheat oven to 375 degrees .
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer s on a rack to cool. Serve warm.

Classic carrot pineapple muffins  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:25 minutes


1 1/4 cups 100% bran cereal
1 can crushed pineapple (14 oz) in juice
1/4 cup milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetablesetable oil
1 cup shredded carrots
2 cups flour
1 tablespoon baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 cup raisins Preheat oven to 400 degrees.
Combine cereal, undrained pineapple, and milk. Let stand 5 minutes. Stir in egg, brown sugar, oil and carrots.
In large bowl, mix flour, baking powder, cinnamon, ginger and salt.
Add cereal mix and raisins to dry ingredients stirring just until moist. Fill each cup generously to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer s on a rack to cool.

Cranberry orange crunch muffins  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes


Batter
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" )
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon Batter:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased cups, filling them about 3/4 full. Topping:
Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each cup.
Baking:
Bake the s in a preheated 400¡F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the s from the oven, and run a knife around the edge of each one to separate it from the pan.
Carefully tilt each in its cup so steam doesn't collect underneath as they cool.
After about 5 minutes, transfer them to a rack to cool completely

Doughnut muffins  Print Recipe

Serves: 12

Preparation time:20 minutes

Cooking time:40 minutes


For Muffin Batter
1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon Preheat oven to 350°F. Spray a standard-size pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the s until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the s are cool enough to handle, use a pastry brush to paint the top of each with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle s again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat s briefly in microwave for that fresh out of the oven taste.

Maple blueberry muffins  Print Recipe

Serves: 12

Preparation time: 15 minutes

Cooking time:25 minutes


2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries

Streusel topping:
1/4 cup packed brown sugar
2 tablespoons slivered almonds
1 tablespoon butter, melted
1 teaspoon cinnamon Preheat oven to 375 degrees.
Grease a 12 cup pan.
Streusel topping:
Stir together brown sugar, almonds, butter and cinnamon. Set aside. Whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together egg, maple syrup, milk and butter; pour over dry ingredients. Evenly sprinkle with blueberries; stir just enough to moisten dry ingredients and distribute blueberries. Spoon into cups, filling two-thirds full.
Sprinkle with streusel topping .
Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 3 minutes.
Transfer to rack and let cool completely.
Adapted from Canadian Living Magazine.

Refrigerator blueberry muffins  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:25 minutes


1-1/2 cups fresh blueberries
2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

The ultimate bran muffins  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:20 minutes


1 1/2 cups natural bran
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced
Preheat oven to 375 degrees.
Combine bran, flour, baking soda, salt and baking powder in mixing bowl.
Beat egg, brown sugar, oil, buttermilk, molasses, together.
Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.
Fill greased a 12- tin 3/4 full.
Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove s from cups while hot. Transfer s on a rack to cool.
* add 1 tablespoon vinegar to regular milk
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5 6
Last page
muffin
{Page-Turner} E-Cookbooks Library
on a world cooking journey.

16 Recipes

   muffin recipes