The Muffin Blogroll: 12 Great Muffin Recipes You'll Love to Bake

Muffins are one of nature's perfect foods. They are addictively easy to make, so they are an excellent entry point into baking for novice cooks. And because muffin recipes are surprisingly flexible and can be made in endless variations, even the most experienced cooks never get bored with baking them.

And after the success of Casual Kitchen's Granola Blogroll and Apple Recipe Blogroll, both of which ran earlier this year, I decided to bring a little bit of order to the muffin universe by capturing for my readers some of the internet's most creative and interesting muffin recipes. As always, you can be assured that these recipes will be reasonably easy and will contain reasonably easy-to-find ingredients. You should find every one of them a pleasure to make in your own home.

Making this blogroll was an absolute blast. I hope you find it a helpful source of new ideas for your kitchen!
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1) Raspberry and Lime Muffins from Closet Cooking
Kevin adapts and simplifies a recipe from Elle's New England Kitchen (worth checking her site out too by the way). What's attractive about this recipe is the counterintuitive combination of lime juice and raspberries. This recipe has quite a few steps, but don't be intimidated--it's not that complicated. Glorious.

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (room temperature)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lime zest
1/2 cup milk
1 1/2 cups fresh raspberries
1/4 cup lime juice
1 teaspoon grated lime zest
1/2 cup icing sugar
3 tablespoons sugar

Directions:
1. Mix the flour, baking powder and salt in a bowl.
2. Cream the butter and sugar in a large bowl.
3. Beat in the eggs, vanilla extract and lime zest.
4. Mix in the milk.
5. Mix in the dry ingredients.
6. Gently fold in the raspberries.
7. Spoon the mixture in to a greased muffin pan.
8. Bake in a preheated 375F oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.
9. Mix the lime juice and zest with the icing sugar and pour over the muffins.
10. Sprinkle the muffins with the sugar.
11. Broil the muffins until the sugar on top bubbles, about 2 minutes. Be careful and watch them to make sure that they do not burn.

2) Classic Bran Muffins from Allrecipes.com
Ah, the bran muffin. Delicious, easy to make, and full of healthy fiber. I've selected this particular recipe because it uses buttermilk rather than plain old milk. This variation gives the muffin a rich, buttery flavor, yet this added richness comes without too much of an increase in fat content. Also, feel free to consider the raisins optional.

Ingredients:
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

3) Zucchini Basil Muffins from Nancy's Kitchen
Wow on this really unusual but delicious-sounding muffin recipe! You don't always have to have fruity-sweet muffins, you know. If you follow the link, look for the recipe about 2/3 of the way down the page.

2 eggs
3/4 cup milk
2/3 cup oil
2 c. flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. Salt
2 cup shredded zucchini
2 tbsp. minced basil
1/4 cup grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

4) Lemonade Muffins from That's My Home
Talk about creative use of an everyday ingredient! Thanks to Mary Ellen of That's My Home for an absolutely amazing-sounding recipe. For a lower-budget variation, consider the walnuts optional. See also her Ginger Rhubarb muffins and her Strawberry Coconut muffins as well.

1 1/2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
6 ounce can frozen lemonade concentrate, thawed
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup of the lemonade mix, egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently stir in (optional) nuts.

Spoon into greased muffin pans and bake and bake at 375° F. for 15-20 minutes or tests clean (CK note: what she means by this is if you stick a knife or a toothpick into the center of a muffin and it comes out clean, then the muffin is done). While hot, brush with remaining lemonade and sprinkle with white sugar.

Yield: 8-9 large muffins.

5) Triple Chocolate Muffins from Bed and Breakfast Inns Online
I'd like to extend a personal thank you to the Glynn House Inn Bed & Breakfast for somehow reading my mind and sharing this glorious recipe.

1 1/2 cups All Purpose Flour
2 tsp. Baking Powder
1/4 cup Dutch Cocoa
1/2 tsp. salt
1/4 cup butter
1/2 cup granulated sugar
1 egg
3/4 cup milk
1/2 tsp. vanilla
1 cup chocolate chips
1/2 cup white chocolate chips

Put flour, baking powder, salt and cocoa in a large bowl. Stir together making a well in the center. Beat butter, sugar and egg together well. Mix in milk and vanilla. Pour into the well and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done.

Makes 6-8 Muffins

6) Simpson House Corn Blueberry Muffins from Bed and Breakfast Inns Online Simpson, eh? Here's an excellent and easy-to-make breakfast muffin that melds the infrequent combination of corn meal and blueberries. Thanks to the Simpson House Inn for this recipe, which they suggest pairing with huevos rancheros.

1 cup cornmeal
1/3 cup sugar
1 cup flour
2 1/2 teaspoons baking powder
1/4 tsp salt
1 cup buttermilk
3/4 stick unsalted butter, melted
1 beaten egg
1 1/2 cups blueberries

Sift dry ingredients.
Add wet ingredients, stir slightly.
Fold in blueberries.
Bake in greased muffin tins at 400 degrees for 20 to 25 minutes.
Yields 12 muffins

7) Whole Wheat Apple Muffins from Smitten Kitchen
One can always count on Smitten Kitchen for quality recipes. This one really stood out because of the combination of fresh apples (don't worry, apple season will return soon enough), wheat flour, and a delectably crunchy brown sugar topping.

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yields 18.

8) Banana Chocolate Chip Muffins from Food Art and Random Thoughts
Anyone who's made banana bread will love this classic recipe. The chocolate chips add immeasurably to the pleasure.

Ingredients:
100 grams (3 1/2 oz) butter, melted
2-3 ripe bananas (you need approx 1 cup)
1 cup milk
1 teaspoon vanilla essence
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup chocolate chips
1 teaspoon cinnamon

Directions:
In a large bowl mix together melted butter, mashed banana, vanilla essence and milk
In another bowl mix together the flour, baking powder, sugar and chocolate chips
Tip the dry ingredients into the wet ingredients and mix until just combined
Do not overmix or else you will end up with tough, peak topped muffins
Spoon into prepared muffin pan
Bake in a preheated 220 C/430 F oven for 10-12 minutes
Leave in muffin pan for 5 minutes before turning out to cool on a wire rack

Makes 12 muffins

9) Mocha Chocolate Chip Banana Muffins from Allrecipes:
And if bananas and chocolate aren't enough, how about adding a delicious coffee essence? Truly delicious, and an easy recipe too.

Ingredients:
1 cup margarine
1 1/4 cups white sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
3. Bake for 25 minutes. Cool on wire racks.

10) Orange Oatmeal Muffins from Allrecipes
This recipe features inexpensive oats as the base and hints of orange flavor as the, uh, treble. An excellent example of combining everyday ingredients in a highly creative way.

Ingredients:
1 cup rolled oats
1/2 cup orange juice
1/2 cup boiling water
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup raisins (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
2. In a small bowl soak oats in orange juice and water for 15 minutes.
3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes. Makes 12 muffins.

11) Cranberry Zinger Muffins from CheapHealthyGood
Not only will you enjoy this easy, zesty and laughably cheap muffin recipe (only 34c per muffin!), but you'll also enjoy the hilarity of a post structured in the form of an SAT exam. The math section could have only been written by an English lit major.

Ingredients:
2 c flour
1 T baking powder
1/2 t baking soda
1/4 t salt
1 large egg
3/4 c sugar
1/4 c unsalted butter, softened but not melted
1/2 t grated fresh ginger
Rind of one lemon grated
Rind of one orange, grated
3/4 c citrus juice (combined juice of 2 lemons and 2 oranges)
1 1/4 c fresh or frozen cranberries
2 T sugar

Directions:
1) Preheat oven to 400. Coat a 12-muffin tin with nonstick cooking spray. Whisk together the flour with the baking powder, baking soda and salt and set aside. Using a hand mixer or pastry cutter, cream the sugar and butter until smooth, mix in the egg. Add the orange juice and ginger, lemon, and orange peel and stir to combine. Mix the flour and cranberries into the batter just until combined. Spoon the batter into the muffin pan. Sprinkle each with sugar.

2) Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up, and a toothpick inserted in the center comes out clean. Cool in the tin set on a wire rack for about 10 minutes. Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

Makes 12 muffins.

12) Roasted Red Pepper and Goat Cheese Muffins from Jugalbandi
I saved the most unusual--and the most compelling--recipe for last. These muffins are savory, not sweet, and they sound absolutely amazing.

Ingredients:
1 cup green onions, chopped (both green and white parts)
4 egg whites (or 2 whole eggs - half cup)
3/4 to 1 cup milk
2 cups wholewheat pastry flour (or all purpose flour)
2 tsp. baking powder
1 tsp baking soda
1 tsp. dry crumbled oregano
1/2 tsp. salt
2 cloves garlic, minced
1.5 cups skinned and chopped roasted red peppers (canned okay)
7 oz. goat cheese, in little bits
3 tablespoons extra virgin olive oil
1/4 tsp ajwain (bishop’s weed) or cumin seeds
1/4 tsp cayenne powder or red pepper flakes
lots of freshly cracked black pepper

Directions:
1. Preheat oven to 375 F. Grease a muffin tray or add paper liners.
2. In 2 tbsp. of the oil, add the ajwain/cumin, stir for a couple seconds, add the garlic and onions (white part) and cook for 3 to 4 minutes.
3. Let cool. (Pour cold milk over them. Start with 1/2 cup milk)
4. Beat eggs until foamy; blend in remaining oil, milk and onions. Add the chopped onion greens.
5. Add flour, baking powder, oregano, salt, black pepper and cayenne/pepper flakes. Mix gently until there are no floury lumps.
6. Stir in chopped roasted red peppers and cheese. Add more milk if you need to. Check the salt and other seasonings.
7. Spoon into 12 greased muffin tins. If you have one empty spot, fill it halfway with water.
8. Bake 20 to 22 minutes. Test the muffin in the middle with a toothpick. If it comes out clean, it’s done. Let the muffins cool for 10 minutes on a rack.

Makes 12 medium muffins.

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Let me conclude today's post with three pieces of advice on muffin-making:

1) Two important rules on using fruit in muffins: 1) If you are using frozen fruits or berries, don't put them directly into the batter, or you'll have cold spots in each muffin where the batter will be undercooked. Instead, thaw them and let them get to room temperature before adding them to the batter. 2) With either fresh or frozen-but-thawed fruits or berries, be sure to fold the batter very gently so the fruit doesn't get too badly beaten up.

2) On overworking muffin batter: for most muffin recipes, you do not want to use an electric mixer except for combining the liquid ingredients. When it comes time to combine the dry and liquid ingredients, gently stir everything together with a rubber scraper (many recipes even specify that your batter should still be lumpy). This way you won't overwork the batter, which will make your muffins come out with a tough texture.

3) Equipment: another advantage to muffin recipes is the de minimus cost for equipment. If you've already set up even a basic kitchen, you will already have basic tools like mixing bowls, measuring spoons and an electric mixer. Thus all you will really need to purchase is a trusty muffin pan and perhaps some optional paper muffin cups. I inherited a castoff aluminum muffin pan from my mother's kitchen that's still going strong after some 40 years of use, so you certainly don't need to spend big money for a muffin pan. Something like this Farberware 12 cup muffin pan (available on Amazon for a measly $10) will suffice.



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The Favorite Cookbooks of My Favorite Bloggers
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