Does anyone have any yummy muffin recipes?

Here's a nice list:


http://southernfood.about.com/od/muffinr鈥?/a>


Included are:


Berries and Yogurt muffins


Blue corn muffins


Chunky cherry muffins


Apple Walnut muffins


Apple muffins


Blueberry Buttermilk Scones


Pumpkin Muffin Recipes


Ham and Cheddar muffins


Country Ham muffins


Delicious ham and cheddar muffins


Delicious savory muffins


Spiced Nectarine muffins with Cinnamon and Brown Sugar


Nectarine muffin recipe with brown sugar and cinnamon.


Granola muffins


Carrot muffin recipe, with shredded carrots, pecans, raisins, and other ingredients.


Breakfast Cereal muffins


Apple-Nut muffins


Apple muffins


Bacon muffins


Blueberry muffin recipe with blueberries, cake flour, lemon and egg and butter.


Pineapple Muffin Recipe - Sedberry Inn Pineapple muffins


Pineapple muffin recipe with coconut and oats.


Pumpkin muffins


Apple Pecan muffins


Apple pecan muffins


Sweet Onion muffins


Sweet onion mini muffins with cheese.


Jam Puffins - Muffin with Jam Center Recipe


Cinnamon Puffins Recipe


Puffins Recipe


Popovers - Basic Popover Recipe


Basic popovers, shared on our forum.


Apple Streusel muffins


Pumpkin pecan muffins


Marmalade Surprise Muffin Recipe - Marmalade muffins


Cranberry Orange muffins


Recipe for cranberry-orange muffins


Vanilla muffins


and more muffinsDoes anyone have any yummy muffin recipes?
My step-mom's mom use to make these for breakfast all the time on the farm. They are great warm with butter.





Best Brunch Muffins


Prep: 20 min.


Bake: 20 min.





Ingredients


2 cups all-purpose flour


2/3 cup granulated sugar


1 tablespoon baking powder


1 teaspoon ground nutmeg


1/2 teaspoon salt


2 eggs


1 cup milk


1/3 cup butter, melted


1 teaspoon vanilla


1-1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry


Melted butter


Coarse sugar or granulated sugar





Directions


1. Preheat oven to 375 derees F. Grease fifteen 2-1/2-inch muffin cups or line with paper bake cups; set aside.





2. In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.





3. In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.





4. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.





5. Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.





6. Make-Ahead Tip: Prepare and bake the muffins; cool. Place in an airtight container and freeze for up to 3 months. Thaw the muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 350 degree F oven about 10 minutes or until heated through.








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Sugar-Topped Lemon Poppy Seed Muffins


Prep: 15 minutes


Bake: 20 minutes


Cool: 5 minutes


Stand: 5 minutes





Ingredients


1-3/4 cups all-purpose flour


1/2 cup sugar


1 tablespoon poppy seed


1 tablespoon finely shredded lemon peel


2 teaspoons baking powder


1/2 teaspoon salt


1 beaten egg


1/4 cup cooking oil


2 tablespoons butter or margarine, melted


2 tablespoons sugar


3/4 cup milk





Directions


1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.





2. In a medium mixing bowl stir together flour, the 1/2 cup sugar, the poppy seed, lemon peel, baking powder, and salt. Make a well in the center of flour mixture.





3. In another medium bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into the prepared muffin cups, filling each 2/3 full.





4. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Dip tops of muffins into melted butter or margarine, then into the 2 tablespoons sugar to lightly coat. Serve warm. Makes 12 muffins.





Make-Ahead Tip: Cool muffins; pack in airtight freezer container; seal, label, and freeze up to 1 month. To reheat: wrap frozen muffins in foil. Place in 300 degree F. oven for 15 to 18 minutes or until warm.Does anyone have any yummy muffin recipes?
No, but betty crocker dot com defiantly does. check it out. is a life saver. :)








mkb
This are the best, so easy to prepare too.





Banana Crumb Muffins





INGREDIENTS





* 1 1/2 cups all-purpose flour


* 1 teaspoon baking soda


* 1 teaspoon baking powder


* 1/2 teaspoon salt


* 3 bananas, mashed


* 3/4 cup white sugar


* 1 egg, lightly beaten


* 1/3 cup butter, melted


* 1/3 cup packed brown sugar


* 2 tablespoons all-purpose flour


* 1/8 teaspoon ground cinnamon


* 1 tablespoon butter


DIRECTIONS





1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.


2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.


3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.


4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Blueberry Pumpkin Muffins





Ingredients:





%26gt;3/4 cup all-purpose flour





%26gt;3/4 cup quick cooking oats





%26gt;2/3 cup white sugar





%26gt;2 teaspoons baking powder





%26gt;3/4 teaspoon salt





%26gt;1/2 teaspoon ground cinnamon





%26gt;1/2 teaspoon nutmeg





%26gt;1/2 cup canned pumpkin





%26gt;1/2 cup milk





%26gt;1 egg





%26gt;1/4 cup butter, melted





%26gt;3/4 cup fresh blueberries or frozen blueberries, thawed








Directions:





1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.





2. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.





3. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.