Muffin Mania_ Selfmade Muffin Recipes

Chocolate Peanut Butter Muffins

1-1/4 cups flour

2/3 cup sugar (could substitute half brown, or all brown sugar)

1/2 cup unsweetened baking cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1/3 cup plain yogurt (could substitute, with bitter cream)

1 giant egg, whisked

1 cup chocolate chips, divided

Creamy peanut butter, 1/2 tablespoon to 1 tablespoon per muffin to choice

Preheat oven to 375 F. Line muffin tin with paper cupcake liners.

In giant bowl, combine collectively sugar, cocoa, baking soda, baking powder and salt. In one other bowl, stir collectively the milk, yogurt and whisked egg. Add the moist elements to the dry, mixing flippantly, till simply mixed. (Don’t over-mix).

Dividing the chocolate chips, gently fold in simply 1/2 cup of the chocolate chips into bowl of batter. Spoon muffin batter into muffin tin, filling the dozen liners about 2/3 full.

Combine remaining 1/2 cup of chocolate chips into easy peanut butter. Dollop about 1 tablespoon of easy peanut butter/chocolate chip combination into the middle of the muffin batter, for every muffin.

Bake at 375 F for 12-14 minutes, till fork comes out clear.

Makes 12 muffins.

Recipe by Cheryl Pinkerton, Leonardtown, Maryland

Molasses Muffins

1 cup sugar

1 egg

2 tablespoons shortening

2 cups flour

2 cups graham or wheat flour

2 cups bitter milk

2/3 cup black strap molasses

2 teaspoons baking soda

1 teaspoon salt

2 cups raisins, plumped

Cream collectively sugar, egg and shortening. Add remaining elements, besides raisins, beating till effectively mixed. Add raisins. Spoon into paper-lined muffin tins. Bake at 350 F for quarter-hour or till executed.

Makes about 30 muffins.

Recipe by Jean Koser, Millerton, Pennsylvania

Anise and Poppy Seed Muffins

3/4 cup sugar (or Sucanat, floor into powder in spice grinder)

8 tablespoons unsalted butter, lower into 8 items

1-1/2 cups plain yogurt

2 giant eggs

1 tablespoon vanilla

1 tablespoon grated lemon zest

2-3/4 cups cake flour

3 tablespoons poppy seeds

2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon floor anise seeds

3/4 teaspoon salt

Alter oven rack to upper-middle place and warmth oven to 425 F. Grease a 12-cup muffin tin.

Soften 6 tablespoons butter in a 10-inch skillet over medium-high warmth till it begins to show golden, about 2 minutes. Proceed to cook dinner, swirling pan continuously, till butter is darkish golden brown and has nutty aroma, 1 to three minutes. Switch browned butter to giant bowl and stir in remaining 2 tablespoons butter till melted; let cool barely.

Whisk yogurt, eggs, vanilla and lemon zest into browned butter till easy. In giant bowl, whisk sugar or floor Sucanat, flour, poppy seeds, baking powder, baking soda, anise and salt collectively. Utilizing rubber spatula, stir in yogurt combination till mixed.

Divide batter evenly amongst ready muffin cups. Bake till golden brown and toothpick inserted in middle of muffin comes out clear, 15 to twenty minutes, rotating muffin tin midway by means of baking.

Let muffins cool in tin for 10 minutes, then switch to wire rack and let cool for 20 minutes earlier than serving. Makes 12 muffins.

Doughnut Muffins


4 tablespoons butter

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar, packed

2 giant eggs

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1-1/4 teaspoons nutmeg, to style

3/4 teaspoon salt

1 teaspoon vanilla

2-2/3 cups flour (ideally King Arthur model)

1 cup milk


3 tablespoons butter, melted

3 tablespoons cinnamon sugar (combine 3 tablespoons sugar with 1 teaspoon cinnamon)

Preheat the oven to 425 F.

Frivolously grease a muffin tin or line with 12 paper muffin cups.

In a medium-sized mixing bowl, cream collectively the butter, oil and sugars until easy. Add eggs. Stir in baking powder, baking soda, nutmeg, salt and vanilla.

Stir the flour into the butter combination alternately with the milk. Mix completely.

Spoon batter into muffin cups, filling the cups practically full. Bake 15-17 minutes, or till executed.

Take away from oven, and let cool for a couple of minutes. Whereas they’re cooling, soften the butter for the topping within the microwave.

Use a pastry brush to color the highest of every muffin with the butter, then sprinkle with cinnamon sugar. Or, merely dip tops of muffins into melted butter, then roll in cinnamon sugar.

Makes 12 muffins.