BASIC MUFFIN BATTER (AND VARIATIONS)
This is a great basic muffin batter with several variations listed below. The variations with an asterisk by them are ones that I have personally made and my family enjoyed. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
Provided by Sweet Diva MJ
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Get out the additional ingredients for the variation you have chosen.
- Heat oven to 375°F; grease 12 regular or 24 mini-muffin cups.
- In a large bowl with an electric mixer, beat butter, sugar, baking powder and salt until pale and fluffy.
- Beat in eggs.
- Gently stir (fold) flour in alternately with buttermilk, beginning and ending with flour until well blended.
- Follow the directions for the variation you've chosen and divide the batter among the muffin cups.
- Bake 17 to 20 minutes for regular size, or 14 to 16 minute for mini muffins, until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then remove and cool completely on wire rack.
- CHOCOLATE CINNAMON**:.
- Add 1 teaspoons cinnamon to flour in Basic Batter. Stir in 1 cup melted semi- sweet chocolate chips after flour. Divide among muffin cups.
- Cut up 4 ounces light cream cheese and press into batter. Sprinkle with 2 tablespoons sugar mixed with ½ teaspoons Cinnamon. Bake as above.
- APPLE ALMOND:.
- Crumble 1 can (8 oz.) or 1 roll (7 oz.) almond paste on top of Basic Batter and stir in with 1 cup chopped apple. Divide among muffin cups and top each with 2 thin slices apple (or 1 slice halves for minis).
- Bake as above. Brush tops with 2 tablespoons warmed honey.
- PUMPKIN STRUESEL:**.
- Mix 2/3 cup solid-pack pumpkin, ¼ cup brown sugar, 2 tablespoons molasses, and 1 teaspoons pumpkin-pie spice into Basic Batter. Divide among muffin cups. Top with crumbly mix of 3 tablespoons cold butter, 1/3 cup flour, 3 tablespoons brown sugar and 1/3 cup chopped pecans. Bake as above.
- CRANBERRY UPSIDE DOWN**:.
- Thoroughly grease muffin cups (do not line). Mix ¾ cup whole-berry cranberry sauce, ¼ cup chopped pecans, 2 tablespoons sugar and ¼ teaspoons nutmeg.
- Divide among muffin cups. Press 1 pecan half into center. Spread Basic Batter gently over cranberries. Bake as above. Cool in pan 15 minutes.
- CRANBERRY:**.
- Mix ¾ cup whole-berry cranberry sauce, ¼ cup chopped pecans, 2 tablespoons sugar and ¾ teaspoons nutmeg into Basic Batter. Bake as above.
- SPICY MINCEMEAT:.
- Stir 1 cup mincemeat and ¼ teaspoons Allspice into Basic Batter. Divide among muffin cups. Bake as above.
Nutrition Facts : Calories 192.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 56, Sodium 234.7, Carbohydrate 25, Fiber 0.6, Sugar 8.9, Protein 3.6
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Manjita Kuwar
[email protected]These muffins were a hit at my party! Everyone loved them.
Remi Weed
[email protected]I'm not a big fan of muffins, but these were actually really good. The blueberry ones were my favorite.
Noor shazadi
[email protected]These muffins were easy to make and turned out delicious! I will definitely be making them again.
Joann Langcasan
[email protected]These muffins were a bit too dry for my taste, but otherwise they were good.
Rashid Ijaz
[email protected]I've made these muffins several times now, and they're always a success. My kids love them!
Gino Galindo
[email protected]These muffins are a great way to start the day. They're light and fluffy, and the variations are endless.
Kelli Morrison
[email protected]I'm not sure what went wrong, but my muffins came out flat and dense. I followed the recipe exactly.
Aadnan Thapa
[email protected]These muffins were perfect! I used a mix of chocolate chips and nuts, and they were a hit with my family.
Dylan Gaston
[email protected]These muffins were a bit too sweet for my taste, but otherwise they were good.
Pady Lerma
[email protected]I used this recipe to make pumpkin muffins and they were delicious! I will definitely be making them again.
Rodney Brown
[email protected]These muffins were so easy to make, and they turned out so fluffy and moist. I will definitely be making them again.
Mansuur Ahmad
[email protected]I'm not a big fan of muffins, but these were actually really good. The chocolate chip ones were my favorite.
Nokuthula Mahlaba
[email protected]I made these muffins for a bake sale and they were a huge hit! Everyone loved them.
Macdonald Unachukwu
[email protected]These muffins are a great way to use up leftover fruit. I used a mix of berries and bananas, and they were delicious.
Mr Younas
[email protected]I followed the recipe exactly and the muffins came out dry and crumbly. I'm not sure what went wrong.
Feeon Best
[email protected]I've made these muffins several times now, and they're always a success. They're light and fluffy, and the variations are endless.
Mercy Adediran
[email protected]These muffins were so easy to make and turned out perfectly! I used blueberries and chocolate chips, and they were a hit with my family.