Best 5 Any Muffins Recipes

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING

Steps:

• For the streusel topping:.
• Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
• For the muffins:.
• Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
• Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
• Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
• Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
• Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
• NOTES:.
• To simplify muffin making, quadruple the streusel topping recipe and freeze.
• Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
• Lemon works well with blueberry.
• Orange zest with cranberry or rhubarb.
• Lime zest with banana chunks.
• Almost any fruit works in this recipe. Good choices include:.
• apples, cut into small dice.
• bananas, cut into firm, small chunks.
• blueberries.
• cranberries, coarsely chopped.
• dried sour cherries or cranberries.
• raspberries.
• rhubarb, diced (fresh or frozen).
• strawberries, quartered or cut into small dice.
• To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
• It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.

CHUNKY CREAM CHEESE AND STRAWBERRY (OR ANY FRUIT) MUFFINS..RECIPE BY LAURA

Steps:

• 1. Preheat oven to 400 dF. Prepare your favourite muffin pans.
• 2. Mix first 4 dry ingredients in a bowl with a fork until well combined.
• 3. In another bowl, heat the butter until liquid and mix in the sour cream, juice, egg and fruit pieces with a fork.
• 4. Add the wet ingredients to the dry ingredients. Add cubed cream cheese and fold together until just combined (there should be no large patches of flour, do not mix further) and cream cheese is evenly distributed but still in chunks (be gentle!).
• 5. Spoon mix into prepared muffin pans (I got 14 out of my batch). If you are a real cream cheese fan (which I am!!) add a teaspoon (or a sm. cube) of cream cheese in the center of each muffin.
• 6. Bake for 15-to-20 minutes or until muffins are golden and when you touch the center of one it springs back. Enjoy!

ANY FRUIT MUFFINS

Steps:

• 1. Preheat oven to 400. Spray muffin pan with oil or line with paper muffin cups. Chop fresh fruit if needed.
• 2. Note on extracts and spices - When using fruits like blueberries or strawberries I don't use anything. If I'm using peaches I add a dash of almond extract. One half teaspoon of vanilla is good with raspberries. Of course a teaspoon of cinnamon or apple pie spice is great with apples. Use what you like!
• 3. To measure wet - place 1/3 cup oil in a 1 cup measuring cup. Add egg and mix. Add milk to make 1 cup. Add 1 more tablespoon milk. Add extract if using.
• 4. Mix dry ingredients including spices if using.
• 5. Add wet to dry and mix. Fold in fruit. This is a surprisingly thick batter, don't panic. It's why the fruit doesn't sink to the bottom.
• 6. Fill the muffin cups 2/3 full. You'll get 11 to 12 regular size muffins.
• 7. Bake at 400 for 20-25 minutes.

ANY KIND MUFFINS (GLUTEN FREE)

Steps:

• * Additionally you need 1 cup of something wet (sour cream, squished banana, yogurt, applesauce, juice, etc.).
• Preheat oven to 350°F.
• The basic procedure for all muffins is mix dry ingredients.
• Then add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand.
• Scoop into lined muffin tins generously.
• Bake in preheated oven for about 25 minutes (until a skewer comes out clean).

*MUFFINS ANY WAY YOU WANT 'EM*

Steps:

• 1. Mix dry ingredients together then add wet all at once. Add any ingredient to make them any way you want it - chocolate, blueberries, nuts etc.
• 2. Use cupcake papers and put them into mini-muffin pan. Fill 2/3 with mixture.
• 3. Bake at 400 degrees for 20-25 minutes.