So any good easy muffin recipes ??

Thanks i love Muffins :)So any good easy muffin recipes ??
Banana Chocolate Chip Muffins





1 large egg


40 ml cooking oil


40 ml milk


3 mashed ripe bananas


250 g flour


125 g granulated sugar


1 tbsp baking powder


1/2 tsp salt


100 g chocolate chips





Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, mashed bananas and milk in a large mixing bowl and beat together. In another bowl place the flour, sugar, salt, baking powder and chocolate chips and mix. Pour in the liquid into the dry mix and stir until just blended. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!). This recipe makes approximately 12 muffins. Chocolate chips can be plain chocolate, milk chocolate or even white chocolate.So any good easy muffin recipes ??
Easy Apple Cinnamon Muffins





1 1/2 cups all-purpose flour


3/4 cup white sugar


1/2 teaspoon salt


2 teaspoons baking powder


1 teaspoon ground cinnamon


1/3 cup vegetable oil


1 egg


1/3 cup milk


2 apples - peeled, cored and chopped





1/2 cup white sugar


1/3 cup all-purpose flour


1/2 cup butter, cubed


1 1/2 teaspoons ground cinnamon





Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.


Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.


In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.


Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
So glad you asked! I've used this one so much, the recipe card is a mess:





Betty Crocker's Favorite Muffins:





1 egg


1/2 C milk


1/4 C salad oil


1-1/2 C flour


1/2 C sugar


2 tsp baking powder


1/2 tsp salt





Heat oven to 400 deg. Grease bottoms of 12 med. muffin cups (or use paper cups). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.





Fill muffin cuts 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.





I add other ingredients, such as: cinnamon and blueberries; cinnamon and raisins; cinnamon and apples. I guess you can see, I like cinnamon. But any fruit will do nicely.





Happy eating!
Banana Crunch Muffins





3 cups all-purpose flour


2 cups sugar


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 pound unsalted butter, melted and cooled


2 extra-large eggs


3/4 cup whole milk


2 teaspoons pure vanilla extract


1 cup mashed ripe bananas (2 bananas)


1 cup natural applesauce


1 cup small-diced walnuts


1 cup granola


1 cup sweetened shredded coconut or dried banana chips


Dried banana chips, granola, or shredded coconut, optional





Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.





Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.


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Sour Cream Peach Muffins





2 eggs


1/2 cup melted butter


1 cup sugar


1 cup sour cream


2 cup flour


1 tsp baking powder


1/2 tsp baking soda


1/2 tsp salt


1 cup fresh peaches, pitted and coarsely chopped





Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.





-- Candlelight Inn, Ronks, Pennsylvania


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BLUEBERRY MUFFINS w/ STREUSEL TOPPING





2 3/4 c flour


3/4 c sugar


3/4 c brown sugar


1 t. baking powder


1 t baking soda


1/2 t salt


2 large eggs, beaten


1 1/2 sticks unsalted butter, melted


3/4 c buttermilk


1 T vanilla extract


1 3/4 t lemon extract


1 3/4 c blueberries





Preheat oven to 375潞F. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.





Topping:


3/4 old fashion oats


1/4 c sugar AND brown sugar


1/2 stick melted butter





Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.


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Sugar Pie's Orange Cranberry Muffins





1 3/4 cups all-purpose flour


3/4 cup sugar


2 tsp. baking powder


3/4 tsp. kosher salt


1 cup fresh or frozen cranberries (can use Craisins)


2 large eggs


1/2 cup milk


1/4 cup vegetable oil


Zest of 1 small orange


1/4 cup fresh orange juice





Preheat the oven to 375掳. Use Pam w/ Flour to spray a standard 12-cup muffin pan.





In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.





Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.





Yield: 12 muffins





--me!
Banana Nut Muffins


Recipe courtesy Tyler Florence


Show: How To Boil Water


Episode: The Family That Cooks Together


2 cups all-purpose flour


1 1/2 teaspoons baking soda


1/2 teaspoon salt


4 overripe bananas


1 cup brown sugar


3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled


2 eggs


1 teaspoon pure vanilla extract


1/2 cup pecans, chopped


Preheat oven to 375 degrees F and lightly butter 2 muffin tins.


In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.





Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.





Blueberry Muffins


Recipe courtesy Alton Brown


Show: Good Eats


Episode: The Muffin Man


12 1/2 ounces cake flour


1 teaspoon baking soda


2 teaspoons baking powder


Heavy pinch salt


1 cup sugar


1/2 cup vegetable oil


1 egg


1 cup yogurt


1 1/2 cups fresh blueberries


Vegetable spray, for the muffin tins


Preheat oven to 380 degrees F.


In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.





In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.





Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.





Chocolate Lava Muffins


Recipe courtesy Alton Brown


Show: Good Eats


Episode: Cable in the Classroom


8 ounces semisweet chocolate chips


1 stick butter


1/2 teaspoon vanilla extract


1/2 cup sugar


3 tablespoons flour


1/4 teaspoon salt


4 eggs


Butter, to coat muffin tin


1 tablespoon cocoa powder


1 cup vanilla ice cream


1 teaspoon espresso powder


Preheat oven to 375 degrees.


Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.





In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.





Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.





While muffins are in oven, melt the ice cream in a small saucepan.