Best 2 Breakfast Muffins Make Ahead Recipes
Indulge in the goodness of breakfast muffins, a versatile treat perfect for hectic mornings or delightful snacks. These scrumptious morsels can be easily prepared ahead of time, saving you precious time while ensuring a wholesome and delicious start to your day. From classic blueberry muffins bursting with juicy berries to indulgent chocolate muffins oozing with rich cocoa flavor, our collection offers a diverse range of recipes to suit every palate. Whether you prefer the nutty crunch of banana nut muffins or the aromatic allure of pumpkin muffins, we have something for everyone. These make-ahead muffins are not only convenient but also incredibly versatile. Enjoy them warm from the oven, pack them for lunch, or freeze them for later, ensuring a quick and satisfying meal whenever hunger strikes.
Recipes Included:
1. Blueberry Muffins: A timeless classic, these muffins are filled with plump, juicy blueberries in every bite.
2. Chocolate Muffins: Indulge in the decadence of rich chocolate muffins, perfect for satisfying your sweet cravings.
3. Banana Nut Muffins: A wholesome and hearty muffin packed with mashed bananas and crunchy walnuts.
4. Pumpkin Muffins: Embrace the fall flavors with these aromatic muffins made with pumpkin puree and warming spices.
5. Zucchini Muffins: Enjoy a healthier twist with these muffins, featuring grated zucchini and a hint of cinnamon.
6. Cranberry Orange Muffins: Celebrate the festive season with these muffins bursting with tart cranberries and zesty orange zest.
7. Carrot Cake Muffins: Enjoy the classic flavors of carrot cake in a convenient muffin form, complete with cream cheese frosting.
8. Applesauce Muffins: A moist and flavorful muffin made with applesauce, a perfect way to sneak in some fruit.
9. Cornbread Muffins: Savor the Southern comfort of cornbread muffins, perfect for any meal of the day.
10. Ham and Cheese Muffins: A savory twist on breakfast muffins, these are filled with savory ham and melted cheese.
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
BREAKFAST MUFFINS (MAKE AHEAD )
If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea.
Provided by Tisme
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 11
Steps:
- Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
- Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
- Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
- Pour mixture into an airtight container and refrigerate overnight or for up to one week.
- On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
- Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
- Serve warm or cold.
Tips:
- For perfectly moist muffins, make sure not to overmix the batter. Overmixing can result in tough, dense muffins.
- Use fresh baking powder and baking soda for the best results. Old baking powder and baking soda can result in flat, dense muffins.
- Fill the muffin cups about ⅔ full. Overfilling the cups can result in muffins that overflow and make a mess in your oven.
- Bake the muffins at the correct temperature for the right amount of time. Underbaked muffins will be gooey and raw in the center, while overbaked muffins will be dry and crumbly.
- Let the muffins cool completely before storing them. This will help them to keep their shape and texture.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Make-ahead breakfast muffins are a delicious and convenient way to start your day. With a variety of recipes to choose from, there's sure to be a muffin that everyone in your family will enjoy. Whether you're looking for a classic blueberry muffin or something more unique, like a zucchini muffin or a streusel muffin, you're sure to find a recipe in this article that you'll love. So next time you're looking for a quick and easy breakfast option, give one of these make-ahead breakfast muffin recipes a try. You won't be disappointed!
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