What are some good muffin recipes?

Do you know any good recipes? Maybe any with white chocolate and any other ingredients.What are some good muffin recipes?
I absolutely love this site. Have made many of their recipes (muffins included) and they are so delicious. Please note that you can substitute white chocolate chips in place of the chocolate chips. http://www.joyofbaking.com/muffins/Choco鈥?/a>





These are really good too. http://www.joyofbaking.com/muffins/Straw鈥?/a>What are some good muffin recipes?
White Chocolate Macadamia Muffins





Muffins:


1 3/4 C All Purpose flour


3/4 C sugar


2 1/2 tsp baking powder


1/2 tsp salt


1 egg


1/2 C milk


1/4 C butter, melted


3/4 C vanilla or white chips


3/4 C chopped macadamia nuts





Glaze:


1/2 C vanilla or white chips


2 T heavy whipping cream














Directions:


Preheat oven to 400*. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients until just moistened. Fold in the chips and nuts. Fill paper-lined muffin cups 2/3 full. Bake for 15-18 minute or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.





For glaze: In a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm muffins.








Raspberry White Chocolate Muffins





1 C. milk


1/2 C. butter, melted


1 egg, slightly beaten


2 C. all-purpose flour


1/3 C. sugar


1 T. baking powder


1 t. salt


1 C. fresh or frozen raspberries (do not thaw)


1/2 C. vanilla milk chips*





Topping Ingredients:





1/4 C. butter, melted


1/4 C. sugar





Heat oven to 400掳F. In large bowl combine milk, butter and egg.


Stir in all remaining muffin ingredients except raspberries and vanilla chips just until flour is moistened.


Gently stir in raspberries and vanilla chips.





Spoon into greased 12-cup muffin pan.


Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.





Dip top of each muffin in melted butter, then in sugar.





*Substitute 3 ounces coarsely chopped white chocolate baking bar.





Storage: Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.








White Chocolate and Vanilla Muffins





Makes 12





DRY INGREDIENTS:


380 g flour


2 teaspoons baking powder


pinch of salt


125 g caster sugar


200 g white chocolate





WET INGREDIENTS:


2 eggs


375 ml milk


1 teaspoon lemon peel


陆 vanilla pod (reserve the other half for the icing)


160 g butter, melted





WHITE CHOCOLATE ICING:


200 g white chocolate, roughly chopped


2 tbsp olive oil


陆 vanilla pod





1. Preheat the oven to 210掳C (410掳F). Grease or line muffin pan with paper muffin cups.


2. Sift all the dry ingredients except white chocolate into a large bowl.


3. Chop the chocolate roughly. Add to the dry ingredients.


4. Split half of the vanilla pod lengthways, scrape out the seeds.


5. In a small bowl, whisk together the eggs and milk. Add the lemon peel and vanilla seeds.


6. Pour the egg mixture and melted butter into the bowl with dry ingredients. Stir with a metal spoon to combine. Do not over mix!!!


7. Spoon into the muffin pan filling 戮 full.


8. Bake for 20 minutes or until toothpick inserted in a muffin comes out clean.


9. Let cool slightly before removing from the pan. Serve warm or cold with the white chocolate icing.





WHITE CHOCOLATE ICING:


Break the white chocolate bars into pieces. Melt with olive oil and vanilla seeds in a heatproof dish over a pan of simmering water. Spread over cooled muffins. Let the icing set slightly before serving.
Muffins:- Ginger


100 g shortening


200 g sugar


2 eggs


235 ml golden syrup


375 g all-purpose flour


5 g ground cinnamon


2 g ground ginger


5 g baking powder


5 g baking soda


6 g salt


235 ml milk


Crystallized ginger finely chopped/a few pieces in small chunks.


In a mixing bowl, cream shortening and sugar. Add eggs and syrup; mix well. Combine dry ingredients; add to creamed mixture alternately with milk, mixing just until blended. Fill greased muffin cups half full. As you fill add a few small chunks of ginger to each muffin.


Bake at 350 degrees F for 16-20 minutes or until muffins test done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
pineapple upside down muffins


2 tablespoon(s) packed light brown sugar


2 tablespoon(s) chopped walnuts, or pecans (optional)


1 can(s) pineapple slices


3/4 cup(s) whole-wheat flour


3/4 cup(s) all-purpose flour


2 teaspoon(s) baking powder


1/2 teaspoon(s) baking soda


1/4 teaspoon(s) salt


1 tablespoon(s) ground cinnamon


2 large eggs


1/2 cup(s) packed light brown sugar


1/4 cup(s) canola oil


2 tablespoon(s) pineapple juice, or orange juice


1 teaspoon(s) vanilla extract


1 cup(s) crushed pineapple (not drained)


1 cup(s) grated carrot (1 large)


3/4 cup(s) raisins, preferably baking raisins (see Ingredient note)


1/4 cup(s) chopped walnuts, or pecans (optional)








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Directions





Preheat oven to 40掳F. Coat 12 muffin cups with cooking spray.


To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.


To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.


Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).


Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.


=================
* 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


That is the banana muffin recipe!