Basic Muffin Recipe ~ Sweet

INGREDIENTS:

Muffins

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg About 1/3 cup milk  or buttermilk 1 cup of additions fruit, nuts, etc.

Crumb Topping

1/2 cup brown or white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed at room temperature

1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in fruit, nuts or whatever. Fill muffin cups with a 4 tablespoon ice cream scoop, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar or brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Cinnamon Roll Clone Muffins

A scrumptious cinnamon roll shouldn't have to take hours of preparation and painful waiting for the dough to rise (no patience for sweets here) . . . It should be as easy as, well, making a muffin!

Cinnamon Roll Clone Muffins

Ingredients

1 cup buttermilk
1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 egg
3 to 3-1/2 cups flour

Filling

2 tbsp. butter, room temperature
2/3 cups brown sugar
3/4 tsp. ground cinnamon

Icing

1 cup powdered sugar
1-2 tbsp. milk or cream


Directions

Preheat oven to 375° F

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing (if using) when cool. Makes 12 muffins.

Maple Oat Muffins with Bacon

Maple Oat Muffins with Bacon

1 1/4 cup quick cooking rolled oats
1 1/2 cup milk
2 cup flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup granulated sugar
1/2 cup pure maple syrup
1 egg
1/4 cup butter, melted
8 strips bacon, cooked and chopped
1/2 cup walnuts (optional)
 
Directions:
 
Preheat the oven to 350 degrees and position a rack in the center. Line a muffin tin with muffin cups and set it aside.


In a large bowl combine oats and milk then let it sit for 5 min. In a separate large bowl combine flour, baking powder and salt. Whisk sugar, maple syrup, egg and butter into milk mixture. Lightly mix the wet ingredients into the dry ingredients along with the bacon.

Spoon the batter into the prepared muffin tin until each are about 3/4 of the way filled. Bake them for 20 - 25 minutes until they're golden brown and a toothpick inserted into the center comes out clean. Transfer them to a cooling rack and cool.

Donut Muffins

Donut Muffins

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar

Sage Dressing Muffins

In my opinion this is a wonderful way to do stuffing differently. His recipe is adapted from a recipe found issue 59 of the Cuisine at Home Magazine. I found it here in the Cuisine at Home Forums.



Sage Dressing Muffins
Makes 12 muffins

1 bag of herbed stuffing mix – 16 ounce (I used Pepperidge Farm)
2 cups chicken broth
3 eggs
1/2 cup whole milk
Sauté in 3 T. Unsalted Butter; Combine with Soaked Bread
1 cup onion, diced
1 cup celery, diced
1/4 cup chopped fresh parsley
2 T. minced fresh sage
1 t. sea salt
1 t. black pepper
1 t. Penzy’s Poultry seasoning blend

add all dry ingredients into a big bowl

Whisk broth, eggs, and milk in a bowl; add to dry stuff and toss gently. Let mixture stand until liquid is absorbed, at least 5 minutes.

Divide dressing among 12 muffin cups mounding it gently on top. Bake at 375 degrees for 40 to 45 minutes, or until browned and set.