Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

4 Eggs

2 Cups Sugar

1 (16 oz) can Pumpkin

1 tsp. Vanilla Extract

1 1/4 Cups Vegetable Oil

3 Cups Flour

2 tsp. Baking Soda

2 tsp. Baking Powder

2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Cloves

1/4 tsp. Ginger

1 tsp. Salt

12 oz. chocolate chips (I prefer the milk chocolate It makes a HUGE difference in taste. )

Mix all ingredients together, then fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes.

Muffins That Taste Like Donuts

Okay wow. its been a while since i've posted huh?

I got this from the pioneer woman. i love her she has awesome recipes. i do have to say i ommited the oil and used applesauce instead (and i HATE applesauce...you cant taste it at all but it lowers the calories by a TON and i've been trying to lose weight so its all about the calories) and they were AWESOME!!!! kids loved them too

Muffins That Taste Like Donuts

Ingredients

1-¾ cup Flour

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil

¾ cups White Sugar

1 whole Egg

¾ cups Milk

_____

FOR THE TOPPING:

¼ cups Butter

⅓ cups White Sugar

1 Tablespoon Cinnamon

Preparation Instructions

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Banana Poppyseed Muffins

Heat oven to 400

mash 2 ripe bananas (i like to use my kitchenaid mixer rather than a fork)

They should look like this after they are mashed

add to the banana mixture:

1 egg

1/2 C sugar

1/4 C vegetable oil ( i use apple sauce instead for lower fat)

1/2 C. Milk

2 tsp poppy seeds

Mix

add 1 1/2 C flour (i mix whole wheat and white flour)

2 tsp baking power

1/2 tsp salt

1/4 tsp baking soda

mix well

Should look like this.

I added about 1/4 c lemon juice at this point to make them lemony

Fill muffin tins about 1/2 some of mine were a bit more and it was okay

I got exactly 24 muffins

Bake at 400 for 20 min and they look like this

PRINTABLE VERSION

snickerdoodle muffins

Snickerdoodle Muffins

3 cups of all-purpose flour

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tbsp unsalted butter (1 1/4 stick), softened

1 cup sugar

2 large eggs

1 cup vanilla yogurt

1/2 cup buttermilk

1 Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4 Now add the dry ingredients. Mix until all is moist. Do not over beat.

5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Lemon streusel muffins

Lemon Streusel Muffins

1 1/2 cups flour

1 cup sugar

1/4 tsp baking powder

1/4 tsp salt

2 eggs

1/2 cup plain yogurt

1/2 cup butter, melted

1 Tb grated lemon peel

2 tsp fresh lemon juice

For the streusel:

3 Tb flour

3 Tb sugar

1 Tb cold butter

For the glaze:

1/4 cup powdered sugar

1 Tb fresh lemon juice

In a large bowl, combine the flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease or paper line muffin cups and fill the cups 3/4 full.

In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.

Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.

Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

*this makes 12 muffins. Don't be afraid to double it though - it works great.

lemon poppyseed muffins

Lemon Poppy Seed Muffins

3 cups of all-purpose flour

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tbsp poppy seeds

10 Tbsp unsalted butter (1 1/4 stick), softened

1 cup sugar

2 large eggs

3/4 cup sour cream

3/4 cup buttermilk

1 Tbsp lemon zest

Glaze

2 Tbsp fresh lemon juice

1 cup confectioner's sugar (powdered sugar)

1 Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the buttermilk and sourcream. Beat in the lemon zest.

4 Now add the dry ingredients. Mix until all is moist. Do not over beat.

5 I used a standard 12-muffin muffin pan and had enough batter leftover to fill 3/4 of my mini muffin tin. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 2o minutes(less for the mini muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Makes 12 muffins. Best eaten fresh and warm.