Healthy Muffin Recipes

Healthy Muffin Recipes – Muffins are an easy (and highly portable) breakfast choice, but the quantity of sugar and oil found in the majority of muffins puts them firmly in the junk food class. This healthy oatmeal muffins recipe is a convenient and healthy breakfast choice the entire family will love.

Pumpkin Muffins

Pumpkin Muffins Recipe

The key to these muffins is a composite of rich pumpkin, moist and buckwheat. They are also full of fiber.

Ingredients:

  • Nonstick cooking spray
  • 11/3 cups all-purpose flour
  • 3/4 cup flour
  • 1/4 cup sugar and 2 packs heat-stable sugar replacement, or 1/3 cup sugar
  • 11/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup low-fat milk
  • 2 tablespoons oil
  • 1/2 tsp finely shredded orange peel
  • 1/4 cup orange juice

How to Make Pumpkin Muffins?

  1. Twelve two- 1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl blend the flour, buckwheat flour, sugar and sugar replacement or the sugar, baking powder, cinnamon, baking soda, and salt. Create a well in the middle of flour mixture; set.
  2. In another bowl combine the eggs, pumpkin, milk, oil. Orange, and peel juice. Add the egg mixture all at once. Stir only until moistened (batter ought to be lumpy).
  3. Spoon batter into the prepared muffin cups, dividing the batter. Bake in a 400°F oven for 15 to 20 minutes or until the cakes are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; function hot.

Peach Muffins

Peach Muffins Recipe

These muffins are simply peachy. White whole-wheat flour takes the place of white bread in these muffins that are healthy. (Also Read: Fried Rice Recipe)

Ingredients:

  • 2 tbsp white 1 and 13/4 cups
  • 2 tbsp packed brown sugar and 1/2 cup
  • 2 tbsp cold unsalted butter, cut into pieces that are little
  • Oats rolled
  • 1 tsp ground cinnamon, divided
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 11/2 cups sliced fresh (peeled) or frozen berry

How to Make Peach Muffins?

  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. Combine 2 tablespoons flour, 2 tbsp brown sugar, butter, oats and 1/2 tsp cinnamon in a medium bowl. Mix with a fork till coarsely crumbled.
  3. Whisk the rest 13/4 cups bread, 1/2 tsp cinnamon, baking powder, baking soda and salt in a bowl that is large. Whisk melted butter and the cup sugar . Add egg, buttermilk whites and vanilla and whisk to blend. Add the flour mixture and stir until blended. Fold in peaches. Divide the batter among the muffin cups. Sprinkle with the topping.
  4. Bake the cakes until golden brown and a toothpick inserted into the centre comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes. Transfer to a wire rack and let cool before serving, at least 5 minutes longer.
  5. Gear: Muffin tin with 12 ( 1/2-cup) cups.

Banana Muffin Recipe

Banana Muffin

Enjoy banana bread? Then taste just like the real thing and you need to make these super banana bread muffins which bake a lot! This banana muffin recipe extends over well with children. Are those banana bread crackers such as cupcakes, but they are prepared, begin to finish! These banana crackers are easy for children to make.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted

How to Make Banana Muffin Recipe?

  1. Preheat oven to 350 degrees F (175 degrees C). Muffin pans using non stick spray, or use paper liners. Sift the flour, baking powder, baking soda, and salt; set.
  2. Bananas, egg, sugar, and butter in a large bowl. Fold in flour mixture, and blend until smooth. Scoop into muffin pans.
  3. Bake in toaster. Bake miniature cakes for muffins for 25 to thirty minutes, and 10 to 15 minutes. Muffins will spring back when gently tapped.

Maple Muffins

Maple Muffins Recipe

Flaxseeds and flour provide a flavor to these maple blueberry muffins. In comparison to a conventional version of the recipe, then they have four times that the dietary fiber and substitute healthy monounsaturated fat (canola oil) for saturated fat (butter).

Ingredients:

  • 1/3 cup whole flaxseeds
  • 1 cup whole-wheat flour
  • 3/4 cup and 2 tablespoons flour
  • 11/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 cup nonfat buttermilk, (see Tip)
  • 1/4 cup canola oil
  • 2 teaspoons grated orange zest
  • 1 tbsp orange juice
  • 1 tsp vanilla extract
  • 11/2 cups fresh blueberries
  • 1 tbsp sugar

How to Make Maple Muffins?

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Twist flaxseeds in a spice mill (for instance, a clean coffee grinder) or sterile blender. Transfer into a bowl. Add flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to combine. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk.
  3. Create a well in the dry ingredients and stir into the ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
  4. Bake the cakes until the tops are golden brown and spring back when touched lightly,. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Suggestion

No buttermilk? Buttermilk powder can be used by you. Or create “sour milk”: combine 1 tbsp lemon juice or vinegar to 1 cup milk.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate cure by lining your tin. No liners? No issue. Use 5-inch squares of parchment paper, then coat each muffin cup and push on every square to the cups with jar or a can, pressing on the paper. (It’s OK if a few of this newspaper is sticking out over the rim.) Fill guided.

Cinnamon Streusel Muffins

cinnamon streusel muffins recipe

Inside this apple muffin recipe, the topping is seasoned with sugar and cinnamon levels. Pieces of tender apples look in each bite of these cinnamon muffins.

Ingredients:

Muffins

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 3 tbsp butter

Topping

  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 2 tbsp butter

How to Make Cinnamon Streusel Muffins

  1. Preheat oven to 350ºF.
  2. Spray cavities with vegetable spray or line.
  3. In large bowl, combine flour, sugar, baking powder, cinnamon and salt.
  4. Whisk egg milk and melted butter.
  5. Stir to dry ingredients, mixing until moistened. Don’t overmix. Divide batter.
  6. For instance, combine flour, sugar and cinnamon. Cut in butter till mixture is crumbly. Sprinkle over muffins.
  7. Bake 16-18 minutes or till golden brown.
  8. Makes 6 muffins.

Apple Cinnamon Muffins

apple cinnamon muffins recipe

Cinnamon Apple Muffins only kick off to the beginning. Full of warm cinnamon, flavorful apple pieces, and thusscrumptious they’re difficult to not start the morning of anyone off in the ideal direction. And believe me, when fall rolls around, these infants are at high demand.

In fact, they’re ideal as a breakfast treat, but I immediately connect them that cinnamon and citrus deliciousness they possess in their own favor. And these babies have lots!

All these cinnamon apple muffins use 1 apple to create a dozen muffins, but if you prefer apple pieces on your muffins I’d raise it. Dice them little so that apple’s bits are not overpowering once you have a bite of muffin. You need each and every snack to be well-balanced in texture and flavor.

You may use whichever baking. I love to utilize Braeburn, Rome, Jon Gold, Gala, Granny Smith, Honey Crisp, and SweeTango apples at those muffins. I like that if I bite into the apple bits, I still know that it’s apple, not make me believe it’s apple or applesauce butter. Do not you?

Along with apples, flour, sugar, cinnamon and vanilla, you want milk, a few butter powder, salt, and legumes. The ingredients to get a cinnamon apple muffin, I believe. Nothing weird here.

After the cakes are from the oven I love to brown a bit of butter and then combine along with a bowl of cinnamon sugar. Then I dip the tops of the muffins to the warm butter and then into the cinnamon sugar mix. Discuss about perfection!

Amazingly people do not only consume the tops of the cakes and then forget about the base that is candy. They gobble up the entire thing it is so nicely balanced in tastes.

But in case you wondered, you can skip this little coating however I honestly advise that you do not. Skipping it is near a sin, so I’m positive. Here is my Cinnamon Apple Muffins. Make them.

Cinnamon Apple Muffins create the ideal addition. Make this family recipe for Cinnamon Apple Muffins.

Ingredients:

  • 2 cups all-purpose flour (+ 2 tsp for coat apples)
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon (+ 1/2 tsp for coat apples)
  • 2 cups apples
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk

For the Topping:

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

How to Make Apple Cinnamon Muffins?

  1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coating well with butter or shortening and flour, making sure to discard any excess flour from the tins after coat.
  2. Sift together baking powder, flour, salt, and cinnamon in a medium bowl. Put aside.
  3. Toss diced two tsp of flour and apples to coat apples in a bowl. Put aside.
  4. Cream sugar and butter together until lightened in color. Insert an egg, one at a time, taking care to incorporate before adding another. Mix in vanilla.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in apples and scoop mixture into muffin tins. Bake until a toothpick or skewer comes out clean, about thirty minutes.
  6. While the cakes are baking by allowing to cool and melting the butter prepare topping for muffins. Pour butter into a bowl sized easy. Mix together granulated sugar and cinnamon in another bowl and set aside.
  7. After cakes have baked, remove from the oven and allow to cool in the muffin tin. After that, eliminate and dip into the butter and then into the cinnamon sugar mix. Put on a plate.

Banana Blueberry Muffins

breakfast egg muffins recipe

The acidity of buttermilk tenderizes and moistens goods while enabling you to cut back on oils or butter. Here, in addition, it lends a tanginess into the mix of carrots and blueberries.

Ingredients:

  • 3/4 cup nonfat or low carb buttermilk
  • 3/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 11/4 cups whole-wheat pastry flour (see Note)
  • 1 cup all-purpose flour
  • 11/2 tsp baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground nutmeg
  • 11/4 cups blueberries, fresh or frozen

How to Make Banana Blueberry Muffins

  1. Preheat oven to 400°F. Coat 12 ( 1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk buttermilk, brown eggs, oil and sugar . Stir in mashed bananas.
  3. Whisk all-purpose flour whole-wheat pastry flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. Fold the dry ingredients until just blended, and stir. Fold in blueberries. Divide the batter among the prepared muffin cups (they’ll be complete).
  5. Bake until the tops are golden brown and a wooden skewer inserted at the middle of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack before serving, for at least 5 minutes longer.

Make Ahead Tip:

Wrap and store at room temperature for up to two days or freeze for up to 1 month. To defrost and heat bran that are frozen, remove plastic wrapping, wrap in a paper towel and microwave on High for 30-45 minutes.

Gear:

Muffin tin with 12 ( 1/2-cup) cups ).

Notice:

Whole-wheat pastry flour, reduced in protein than regular flour, has potential. You may locate it from the part of natural-foods shops and supermarkets. Store in the freezer.

Storage smarts: For long term freezer storage, wrap your meals at a layer of plastic wrap followed by a layer of transparency. The plastic can help prevent freezer burn off while the foil will help keep.

Breakfast Egg Muffins

breakfast egg muffins recipe

Delicious and Healthy Breakfast Egg Muffins. Taste that is good, simple recipe. Low high in protein and carbohydrate. Perfect as filling snack or a meal.

Ingredients:

  • 1 bell pepper (your favorite colour)
  • 3 spring onions
  • 4 little tomato that is standard
  • 6 eggs
  • 1 couple spinach/ green leaves
  • 2 slices cheddar (2 pieces = about 50g; you also can utilize distinct cheese also)
  • 1/2-1 tsp salt
  • 4-5 splashes hot sauce (or curry powder)
  • Gear
  • 6 slot muffin tin
  • Baking paper or muffin cups (just in the Event That You don’t have a nonstick muffin tin)

How to Make Breakfast Egg Muffins

  1. Preheat the oven to 200°C/ 390°F.
  2. Wash and dice tomatoes, onions and the pepper. And set them.
  3. Wash the spinach chop it and add it into the bowl.
  4. Add salt and the eggs. Mix well. Tip – before adding crack the eggs. It will not destroy the meal this way if you get a one.
  5. Optionally include some sauce, curry powder. . .whatever you prefer. Sauce is very good!
  6. Grease the muffin tin with kitchen and oil paper/baking brush and then pour the egg mixture. (If you think they may still adhere to the pan utilize some muffin cups or cut out some baking paper and also to use as cups – undoubtedly saves time on doing the washing up
  7. Before they move in the oven, if you are so inclined layering a few cheese is a tasty addition! It is also possible to blend in the cheese.
  8. Pop the tray or until the tops are firm to the touch.
  9. Bon Appetit!!

Recipe Notes

COOKING TIME: How do you like your eggs? Fairly soft? Stick to 20 minutes time. Proceed for 25 minutes, should you like them well done crunchy!

IF YOU LIKED THIS RECIPE: Try out one of the recipes that are additional – if you are within an mood this omelette is excellent for lunch, breakfast or dinner. This eggy bread is a real!

Banana Bran Muffins

banana bran muffins recipe

From the week’s close, some bananas are past their prime right for these bran crackers. Add a small number of chocolate chips that are dark to lure children to delight in a treat.

Ingredients:

  • 2 big eggs
  • 2/3 cup Packed light brown sugar
  • 1 cup mashed ripe bananas, (2 medium)
  • 1 Cup buttermilk, (see Ingredient notes)
  • 1 cup unprocessed wheat bran, (see Ingredient notes)
  • 1/4 cup canola oil
  • 1 Tsp vanilla extract
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 11/2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 Tsp salt
  • 1/2 Cup chocolate chips, (discretionary)
  • 1/3 cup Chopped peppers, (discretionary)

How to Make Banana Bran Muffins

  1. Preheat Oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk Eggs and sugar in a medium bowl until smooth. Whisk in vanilla, buttermilk, wheat bran, oil and carrots.
  3. Whisk Flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a bowl that is large. Create a well in the dry ingredients; include the wet ingredients until just blended, and stir with a rubber spatula. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they will be very full). Sprinkle with walnuts, if using.
  4. Bake The cakes spring back when touched lightly, 15 to 25 minutes and are golden brown. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool somewhat before serving.

Fixing Notes:

You can use buttermilk powder. Or create “sour milk”: combine 1 tbsp lemon juice or vinegar to 1 cup milk. Unprocessed Wheat bran is the outer layer of the wheat kernel. It are available in the area. Don’t replace bran cereal.

DIY Muffin Cups:

Make your next batch of muffins or cupcakes the ultimate cure by lining your tin. No liners? No issue. Use 5-inch squares of parchment paper, then coat each muffin cup and push on every square to the cups with jar or a can, pressing on the paper. (It’s OK if a few of this newspaper is sticking out over the rim.) Fill guided.

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins recipe

The key to the amazing taste of those finely crumbed muffins is that the strips oflemon zest finely ground to the sugar. Benefit from the muffins warm straight in the oven.

Ingredients:

  • 1 Lemon
  • 1/2 Cup sugar
  • 1 cup nonfat buttermilk, (see Tip)
  • 1/3 cup canola oil
  • 1 Big egg
  • 1 Tsp vanilla extract
  • 1 Cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
  • 1 cup all-purpose flour
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 1/4 Tsp salt
  • 1 1/2 cups fresh or frozen (not thawed) raspberries

How to Make Lemon-Raspberry Muffins

  1. Preheat Oven to 400 degrees F. Coat 12 big (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use A vegetable peeler to remove the zest from the lemon in spans. Combine sugar and the zest into a food processor; heartbeat until the zest is finely chopped to the sugar. Add egg, oil, buttermilk and vanilla and pulse until combined.
  3. Blend Flour, all-purpose flour, baking powder, baking soda and salt in a bowl that is large. Add the buttermilk mixture and fold until almost combined. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake The cakes until tops and the edges are golden. Let cool in the pan for 5 minutes. Drink hot.

Tips: Suggestion: No buttermilk? Mix 1 tbsp lemon juice.

Shopping Suggestion: White whole-wheat flour, produced from a assortment of wheat, is light in colour and taste but has the nutritional qualities as wheat. Pastry flour may be utilized as a replacement here.

MAKE AHEAD TIP: Wrap each in plastic and freeze. To reheat, remove vinyl, wrap muffin and microwave on High for 30 to 60 minutes.

Strawberry-orange Muffins Recipes

strawberry-orange muffins

We love the combo of strawberry and orange within this candy breakfast muffin using a streusel topping. To get a less traditional (but equally yummy) twist, try the basil variation. The berries are complemented by the hint of ginger.

Ingredients:

  • 3 tablespoons almonds
  • 2 Tablespoons all-purpose flour, split
  • 2 Tablespoons brown sugar, split
  • 3 Teaspoons freshly squeezed orange zest, split (see Variation)
  • 1/2 teaspoon salt, divided
  • 2 Tablespoons olive oil, split
  • 1 Cup white whole-wheat flour, or whole-wheat pastry flour (see Note)
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 3/4 Cup nonfat or low carb buttermilk
  • 1/4 Cup orange juice
  • 1 Big egg
  • 1 Tsp vanilla extract
  • 1 1/2 cups sliced fresh or frozen (not thawed) strawberries, (approximately 8 oz)

How to Make Strawberry-orange Muffins?

  1. Preheat Oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. Procedure Almonds, 2 tablespoons 1, 2 tablespoons sugar, 1/4 tsp salt in a food processor until finely ground plus 1 tsp orange zest. Transfer to a bowl, then drizzle with 2 tablespoons oil and stir to blend.
  3. Whisk The remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda along with the remaining 1/4 tsp salt in a large bowl. Whisk the cup brown sugar, 1/4 cup oil in a bowl using buttermilk, orange juice, egg and vanilla extract plus 2 tsp orange zest until well blended. Pour into the ingredients and create a well; stir fry until blended. Add berries stir to combine. Divide the batter among the muffin cups. Sprinkle with the topping that is almondpressing to the batter.
  4. Bake The cakes until golden brown and a wooden skewer inserted in the centre comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then move on to a wire rack to cool before serving, for at least 5 minutes longer. Version: For Strawberry-Basil Muffins, omit zest and utilize 1/4 cup buttermilk. Stir in 1/4 cup sliced fresh basil with all the berries at Step 3.

Tips: Notice: White whole-wheat flour, produced from a assortment of wheat, is light in taste and colour but has the nutritional qualities as. Pastry flour is milled from wheat germ. While supplying the advantages of whole grains, it contains less gluten than regular flour and helps to ensure a tender result. Locate it in the baking section of the supermarket or on the internet in bobsredmill.com and kingarthurflour.com. Store in the freezer.

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up To two days or in the freezer for up to 1 month. Remove Plastic wrap towel and microwave on High for 30-45 seconds.

Banana Bread Muffins

banana bread muffins recipe

Love Banana bread? Then taste just like the real thing and you need to make these super banana bread muffins which bake a lot!

Hello Buddies! Just stopping by fast to talk about a good recipe which I pretty much SHOCKED my taste buds with. Why? I don’t actually bake. Actually, I really don’t want to bake. When my mind was hit on by something on Monday morning with a snack of those banana chili peppers, let us just say they did not need me to quit eating! I prefer to get muffin or a breakfast bread available once we have business [that we do for your holidays]. And since I had more than mature bananas I figured why not try making muffins.

I am Feeling a bit giddy, since most of my adventures are a flop! So much so that the kitchen is avoided by the children whenever they visit that the muffin pan hit on on the oven. Although muffins I discovered Anthony request moments using a mouthful– that will be a BIG one for him. He’s been around a non-muffin kick lately why I have not shared a muffin recipe that is brand new .

Whether Or not you’ve got company for the vacations or desire a grab n’ go breakfast those banana bread muffins are for you! Along with your business. They can thank me later…

Ingredients:

  • 2 cups bread
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter [1/2 cup]
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 ripe bananas

How to Make Banana Bread Muffins

  1. Preheat over to 350. Spray muffin tin pan with spray. Combine flour, salt, and baking soda.
  2. In another bowl cream sugar and the butter. Stir in mashed banana and eggs. Add banana mixture and stir till blended.
  3. Fill muffin tins with batter [to the]. Bake for 20 minutes.

Savoury Muffins

savory muffins recipe

All these Savoury that is delicious muffins are a terrific meal in the run and proceed nicely in kids’ and adults’ lunch boxes. They’re easy to whip up, and you’ll have the ability to make muffins from anything you’ve got available, after you master this particular recipe.

Ingredients:

  • 2 cups (300g) self-raising flour
  • 3/4 cup (55g) grated tasty cheese
  • 1/2 cup finely diced ham
  • 1 capsicum, de-ribbed and diced
  • 1/4 cup mushrooms, finely chopped
  • 150g Butter, melted
  • 1 cup (250ml) milk
  • 1 Egg, lightly crushed
  • 1 Tbsp parsley, sliced

How to Make Savoury Muffins

  1. Preheat The oven to 180°C (160°C fan-forced). Line a 12 cup muffin with muffin sized pans.
  2. In A bowl, put the flour, cheese, capsicum, mushrooms and ham.
  3. In A jug, combine butter, milk and the egg.
  4. Pour The ingredients to the dry ingredients and blend until just blended.
  5. Pour Into pans and bake for 15-20 minutes.

Raisin Bran Muffins

raisin bran muffins recipe

Maybe not anymore, although I’ve always been disappointed when Ive baked homemade bran muffins. These are moist and flavourful. I believe that the trick with the moistness is mixing the bran using the wet ingredients, as no bran muffin recipe Ive tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven.

Ingredients:

  • 1 tablespoon sugar
  • 1⁄2 Tsp cinnamon
  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 Cup sugar
  • 1⁄2 Tsp salt
  • 1 Tbsp baking powder
  • 3 Cups kellogg’s Raisin Bran cereal
  • 1 1⁄4 cups milk
  • 1 egg
  • 1⁄4 Cup vegetable oil

How to Make Raisin Bran Muffins?

  1. Preheat Oven to 350°F.
  2. In A little bowl, combine 1 tablespoon sugar and cinnamon. Put aside.
  3. In A medium bowl, stir together flour, baking powder, salt and 1/2 cup sugar. Put aside.
  4. In A large mixing bowl, combine milk and cereal. Let stand about 2 minutes or until cereal is softened. Add oil and egg. Beat well.
  5. Insert Flour mixture and stir only until blended. Scoop into muffin cups that are lined. Sprinkle with topping.
  6. Bake Roughly 25 minutes, or until tester comes out clean.

Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins recipe

All these Pumpkin Cream Cheese Muffins are hands down one of my favourite muffin recipes! Filled with spices and stuffed with a cream cheese filling — those are moist! Pumpkin Cream Cheese Muffins – hands down one of my favourite cakes ever! These would be the very best pumpkin muffins! They are fantastic for dessert, brunch, or breakfast!

Ingredients:

For The Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp butter

For The Cream Cheese Filling:

  • 6 tbsp cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For The Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk or milk
  • 2 big eggs
  • 1 tsp vanilla extract

For The Cream Cheese Glaze:

  • 2 tbsp cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • Pinch of salt

How To Make Pumpkin Cream Cheese Muffins?

  1. Preheat the oven. Line a muffin pan with paper liners or spray with cooking spray. Put aside.
  2. Make the streusel topping. In a bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture is crumbly and coarse. Put aside.
  3. Make the cream cheese filling. With a mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Put in the refrigerator while you make the cakes.
  4. In a medium bowl, whisk flour, spices, baking soda, and salt together.
  5. In a big bowl, combine sugars, the pumpkin, oil, buttermilk, eggs, and vanilla. Stir until smooth.
  6. Add the dry ingredients and stir until blended.
  7. Fill each muffin cup. Add a spoonful of the cream cheese mixture. Top the cakes evenly with the batter, about 3/4 way. Sprinkle the streusel.
  8. Bake muffins for 23-26 minutes, or until a toothpick comes out with only a couple of crumbs. Let cool.
  9. While the cakes are cooling, make the cream cheese glaze. In a medium bowl, whisk together the cream cheese, powdered sugar and pinch of salt. Whisk until smooth.
  10. Drizzle the curry drizzle over the muffins. Serve.
  11. Note-store The cakes coated on the counter for as many as two days. You can store In covered in the refrigerator too, just them have them come to room Prior to eating temperature.

Vegan Blueberry Muffins

vegan blueberry muffins recipe

These are the very best blueberry muffins I have ever needed, vegan, wholesome, or differently. A avocado replaces a lot of the oil, and any of those butter, you add into muffin batter. The avocado can’t be tasted by you. These healthful muffins are simple to create and they freeze beautifully! They are Caleb’s favourite!

Ingredients:

  • 2 cups white whole-wheat wheat
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas (approximately 1 3/4 cup mashed)
  • 3/4 cup packed light brown sugar
  • 1/4 cup coconut oil, chilled and filtered
  • 1/2 cup unsweetened vanilla almond milk, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • Turbinado sugar, for scatter bread before baking, discretionary

How to Make Vegan Blueberry Muffins?

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Put aside.
  3. Peel the carrots and mash with a fork. Set the bananas in a large bowl. Add vanilla extract, coconut oil, almond milk, and the sugar. Stir until well blended. Stir into the skin. Mix until just combined. Gently fold in the blueberries.
  4. Fill muffin liners three-quarters complete. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
  5. Muffins freeze well. Put muffin from the microwave for approximately 30 minutes to reheat.

Healthy Blueberry Muffins

healthy blueberry muffins recipe

A simple but ideal recipe for the greatest healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!

Ingredients:

  • 1 1/2 cups and 1 tbsp white whole wheat bread, split
  • 3/4 cup classic rolled oats
  • 1/2 cup lightly packed light brown sugar
  • 1 tbsp baking powder (I like aluminum free)
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup and 2 tbsp nonfat milk
  • 1/4 cup unsalted butter, chilled and filtered
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup fresh or frozen blueberries (don’t thaw if frozen)

How to Make Healthy Blueberry Muffins?

  1. Put a rack in the middle of your oven and preheat to 400 degrees F. Lightly coat a regular muffin tin with nonstick spray or line with paper liners, then coating the liners with non stick spray. Put aside.
  2. In a mixing bowl, stir together 1 1/2 cups whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In another bowl, whisk the butter, milk, eggs, and vanilla together. Create a well in the middle of the dry ingredients, then add the ingredients into the well stir using a wooden spoon until combined.
  3. Toss the blueberries then fold them into the batter, then discarding. (This will avoid the blueberries from sinking into the bottom of the muffins.)
  4. Divide the batter among the muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted into the centre comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool.

Lemon Blueberry Muffins

lemon blueberry muffins recipe

These cakes do not need the best of their best although I have managed to locate decent delicacies in the store not as sweet in the ones that I will find through summer. I have absolutely adore the lemon and sour mix so I am not certain why I have not shared with a lemon blueberry muffin recipe yet? You can not go wrong with those muffins! They’re a family for breakfast, lunch, brunch, or snack time!

Ingredients:

For The Cakes:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 tsp lemon zest
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1/2 cup whole milk, at room temperature
  • 1 cup blueberries, fresh or frozen

For The Lemon Zest:

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

How to Make Lemon Blueberry Muffins?

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with non stick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Put aside.
  3. In another bowl, combine lemon zest and sugar. Scrub on lemon zest and the sugar until fragrant together with your palms.
  4. Beat sugar and butter until fluffy and light. Add milk, vanilla, lemon juice, and eggs. Mix until blended. Add flour mixture and blend on low until blended. Stir in the blueberries.
  5. Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick comes out clean. Remove from oven and let muffins cool on a wire rack.
  6. While the cakes are cooling, make the zest. In a small bowl, whisk the sugar and lemon juice together. Drizzle the glaze over the cakes. Allow the muffins sit till the glaze sets. Drink!
  7. Note-muffins Will maintain an airtight container on the counter top for up to two days. The cakes can suspend month. I always freeze them Minus the glaze. Defrost and glaze the cakes.

Apple Oatmeal Muffins

apple oatmeal muffins recipe

All these Apple muffins are healthful and delicious. Recipe yields 1 teaspoon. UPDATE: I’ve established a apple muffin recipe which is my favourite, so you may want to take a look!

Ingredients:

  • 1 1/4 cups whole wheat germ
  • 1 1/4 cups classic oats
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/4 Tsp salt
  • 1/2 Tsp cinnamon
  • 1/4 teaspoon cardamom
  • ⅛ tsp Ginger
  • 1 cup unsweetened applesauce
  • 1/2 Cup light coconut milk together with all the juice of half a lemon (or low fat buttermilk)
  • 1/2 Cup packaged muscovado sugar (or brown sugar)
  • 2 tablespoons melted coconut oil (or vegetable/canola oil)
  • 1 Large egg, lightly smashed
  • 1/2 Tsp vanilla extract
  • 2 Little Gala apples, chopped into little pieces
  • turbinado (raw) sugar and peppermint, for instance on top

How to Make Apple Oatmeal Muffins

  1. Preheat Oven to 375 degrees.
  2. Line A 12 cup muffin tin with muffin wrappers or spray with non stick cooking spray. My muffin tin works well I did not need.
  3. In A bowl, mix oats, flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
  4. In A medium bowl combine egg, buttermilk, oil, sugar, applesauce and vanilla extract.
  5. Make A well in the dry ingredients and put on your mixture. Stir until moist.
  6. Twist From the apples. Fill muffin cups 2/3 into 3/4 full.
  7. Sprinkle Sugar and a light.
  8. Bake for 16-18 minutes. They’ll spoil more rapidly than cakes considering these muffins contain fruit. In case you don’t mean to complete them or keep them in the freezer for storage, consider keeping them.

Pumpkin Oatmeal Muffins

pumpkin oatmeal muffins recipe

All these Pumpkin Spiced Baked Oatmeal Muffin Cups are a simple, one-bowl recipe and produce an excellent mobile breakfast! All these Pumpkin Spice Baked Oatmeal cups are an ideal mobile, breakfast to go idea! Save. Baked oatmeal muffincups are a staple in our kitchen. All these Pumpkin Oatmeal Muffins will be snack or the breakfast with our fall tastes!

Ingredients:

  • 2 Cups classic rolled oats, fermented as necessary
  • 1 Tsp baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1/4 Tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg or 2 egg whites
  • 1/4 Cup pure maple syrup (honey functions also)
  • 2 teaspoons pure vanilla extract
  • 1 Cup unsalted vanilla almond milk (any milk will probably operate)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 Cup dried craisins or some other dried fruit (optional)
  • 1/4 Cup miniature chocolate chips(optional, but recommended)

How to Make Pumpkin Oatmeal Muffins?

  1. Preheat Oven to 350 degrees F. Spray muffin pan with nonstop cooking spray. In a large bowl, stir together salt, baking powder, seasonings and yogurt.
  2. Insert Egg, pumpkin, maple syrup, vanilla extract, milk and add-ins. Stir to incorporate.
  3. Allow The mix simmer and to place for approximately 3-5 minutes pan.
  4. Fill Muffin cups almost full with batter. The cakes won’t rise.
  5. Bake For half an hour and muffin is place. Allow to cool for 10 minutes. They’ll fall if you do not permit these to cool before carrying them from the muffin pan. I used a knife to make removal more easy. They will set. Store in a covered container in the refrigerator for about a week or freeze for up to 3 weeks.

Notes:

Nutritional Info calculated with 1/4 cup miniature chocolate chips and 1 egg

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