Best 5 Easiest Muffins By Trisha Yearwood Recipes
Indulge your sweet tooth with Trisha Yearwood's Easiest Muffins, a collection of delectable muffin recipes that are sure to satisfy any muffin enthusiast. From classic flavors to unique twists, these muffins are perfect for breakfast, brunch, or a delightful snack.
Embark on a culinary journey with our classic Blueberry Muffins, bursting with juicy blueberries and a tender crumb. Chocolate lovers will delight in the decadent Chocolate Chip Muffins, featuring a generous amount of chocolate chips in every bite. For a fruity twist, try the Lemon Blueberry Muffins, a harmonious blend of sweet blueberries and tangy lemon zest.
If you're craving something wholesome, the Zucchini Muffins offer a moist and flavorful treat with a hint of vegetal sweetness from grated zucchini. Carrot Cake Muffins bring a delightful twist to the classic carrot cake, transformed into individual muffin cups.
For a unique and indulgent experience, try the Banana Pudding Muffins, a delightful combination of banana, vanilla pudding, and Nilla wafers, all wrapped in a soft and fluffy muffin. Peanut Butter and Jelly Muffins offer a nostalgic twist on a childhood favorite, featuring a swirl of peanut butter and jelly in every bite.
Explore the diverse flavors of the Cranberry Orange Muffins, where tangy cranberries and zesty orange come together in perfect harmony. And for a festive treat, the Gingerbread Muffins are a perfect addition to your holiday baking repertoire, filled with warm spices and a hint of molasses.
With Trisha Yearwood's Easiest Muffins, you'll find a muffin recipe for every occasion and taste preference. Prepare to tantalize your taste buds and impress your loved ones with these irresistible muffin creations.
CHOCOLATE CHIP BANANA MUFFINS
Provided by Trisha Yearwood
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside.
- Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
- Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.
PECAN-PIE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
- Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
MEL'S BANANA MUFFINS
"My friend Melissa turned me on to these power muffins. Wheat germ is good stuff!"
Provided by Trisha Yearwood
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.
- Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
- Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
EASIEST MUFFINS BY TRISHA YEARWOOD
I saw this on Trisha Yearwood's new cooking show, Trisha's Southern Kitchen, and wanted to try them mainly because they looked so simple and quick. They are yummy with a LOT of butter taste. I may try to cut back on the butter with my next batch. I think a little shredded cheese would be awesome in these too. She made it with her recipe for her Daddy's Brunswick Stew and I think this would be a nice biscuit to complement soup--or anything! Mmmm, mmmmm, good!
Provided by Queen Puff
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- In an electric mixer, cream the margarine and sour cream.
- Add the flour and mix well.
- Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups.
- Bake until the tops of the muffins are golden brown, 15 to 20 minutes.
- Cook's note: For smaller muffins, use mini muffin pans and reduce the baking time to 10 to 12 minutes.
Nutrition Facts : Calories 178.4, Fat 11.6, SaturatedFat 3.8, Cholesterol 10, Sodium 368.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.7, Protein 2.5
TRISHA YEARWOOD'S PECAN PIE MUFFINS
Saw this on Food Network and wrote the recipe down to try them. I know this will be a approved item, as my family just loves Pecan Pie anything! Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.
Provided by Bryson Hatfield
Categories Sweet Breads
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- 2. In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- 3. In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients,
- 4. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..
Tips:
- Mise en place: As with any baking recipe, it's important to measure and prepare all of your ingredients before you start mixing. This will help you stay organized and avoid mistakes.
- Muffin pan preparation: Grease or line your muffin pan with paper liners. This will prevent the muffins from sticking and make them easier to remove.
- Mixing: Be careful not to overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Filling: If you're adding any fillings, such as berries or chocolate chips, be sure to fold them in gently so that they don't sink to the bottom of the muffins.
- Baking: Bake the muffins according to the recipe instructions. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Conclusion:
These easy muffins are a great way to start your day or enjoy as a snack. They're simple to make and can be customized with your favorite flavors. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!
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