Top 5: Most Unexceptional Muffin Recipes

Top 5: Most Unexceptional Muffin Recipes

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Apricot Muffins with Almond Streusel

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I like the flavor combination of apricot and almond, but any flavor jam would work in these fruit-filled muffins.

MAKES 12 MUFFINS

  • 2 ¼ cups (10 oz.) all-purpose flour
  • 2 tbsps. light brown sugar
  • 8 tbsps. unsalted butter softened
  • ½ cup (1.9 oz.) sliced almonds
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2/3 cup (4.7 oz.) granulated sugar
  • 2 large eggs
  • 1 tsp. almond extract
  • 1 cup (8.1 oz.) sour cream
  • ½ cup (5.6 oz.) apricot fruit
  • spread

Preheat the oven to 375 degrees F. Grease 12 standard muffin tins or line with paper liners.

In a small bowl, combine ¼ cup (1.1 oz.) flour and brown sugar. Cut 2 tbsps.
butter into the mixture with a pastry blender until crumbly. Stir in the
almonds and set aside.

Combine the remaining 2 cups flour, baking powder, baking soda and salt in a medium bowl. In a separate medium bowl, beat the remaining 6 tbsps. butter and granulated sugar until light and lemony. Beat in the eggs, almond extract and sour cream until smooth. Stir the wet ingredients into the flour mixture until just combined.

Spoon half the batter evenly among the muffin tins. Drop a heaping teaspoon of apricot fruit spread into the center of each muffin. Top with the remaining batter, covering the fruit. Divide the almond mixture evenly among the muffins.

Bake for 20–25 minutes, until the tops are golden and springy to the touch (and a toothpick inserted into the center comes out clean). Cool for 5 minutes before serving.

Strawberry Buttermilk Muffins

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When strawberries are abundant in season, baking them into these muffins topped with a crisp butter-sugar topping is a great way to enjoy the surplus.

MAKES 12 MUFFINS

  • 1 cup (7 oz.) granulated sugar
  • 2 ½ cups (11 oz.) plus 3 tbsps. all-purpose flour
  • 7 tbsps. unsalted butter, melted
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup (8 fl. oz.) buttermilk
  • 1 ¼ tsps. vanilla extract
  • 1 large egg
  • 2 cups (11 oz.) fresh strawberries,
  • hulled and coarsely chopped

Preheat the oven to 350 degrees F. Grease 12 standard muffin cups or use paper liners and set aside.

To make the topping, combine ⅓ cup (2.3 oz.) sugar and 3 tbsps. flour in a small bowl. Stir in 2 tbsps. melted butter. Set aside. Combine the remaining 2 ½ cups flour, remaining ⅔ cup (4.7 oz.) sugar, baking powder, baking soda and salt in a large bowl. Whisk the buttermilk, vanilla, egg and remaining 5 tbsps. butter in a separate medium bowl. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just combined. Fold in the strawberries.

Divide the batter among the 12 muffin cups. Spoon the topping evenly over the muffins.

Bake for 25–30 minutes, until the tops are golden and springy to the touch (and a toothpick inserted into the center comes out clean).

Apple Crumb Muffins

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These simple-to-make muffins are moistened with sour cream and diced apples and finished with a crumb topping.

MAKES 12 MUFFINS

  • 2 ¼ cups (10 oz.) all-purpose • 1 tsp. baking powder flour
  • ½ tsp. baking soda
  • ¼ cup (2 oz.) light brown sugar
  • 1 ½ tsps. ground cinnamon
  • ½ tsp. ground cinnamon
  • ½ cup (4 oz.) sour cream
  • 1 ½ tsps. salt
  • 1 large egg
  • 8 tbsps. unsalted butter, cut
  • 1 tsp. vanilla extract into bits
  • 2 large baking apples, peeled,
  • ½ cup (3.5 oz.) granulated sugar cored and finely diced

Preheat the oven to 350 degrees F. Lightly grease 12 standard muffin tins or use paper liners and set aside.

Make the crumb topping by combining ½ cup (2.2 oz.) flour, brown sugar, ½ tsp. cinnamon and salt in a medium bowl. Cut 3 tbsps. butter pieces into the mixture with a pastry blender until mixture is crumbly.

Combine the remaining 1 ¾ cups (7.7 oz.) flour, granulated sugar, remaining 1 tsp. salt, baking powder, baking soda and remaining 1 tsp. cinnamon in a large bowl. Add the remaining 5 tbsps. butter pieces and combine with a pastry blender until mixture is crumbly. Whisk the sour cream, egg, and vanilla together in a measuring cup. Add the sour cream mixture to the flour mixture and mix until just smooth. Fold in the diced apple.

Evenly divide the batter among the muffin cups. Sprinkle topping evenly over the muffins. Bake the muffins for 20–25 minutes, until tops are golden and springy to the touch (and a toothpick inserted into the center comes out clean). Cool slightly before serving.

Coconut Muffins with Pineapple Glaze

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These coconut-filled muffins have a moist texture. The pineapple glaze adds a tropical flair, but they are also delicious with a simple dusting of confectioners’ sugar.

MAKES 12 MUFFINS

  • 1 ½ cups (6.6 oz.) all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 6 tbsps. unsalted butter softened
  • ¾ cup (5.3 oz.) granulated sugar
  • 2 large eggs
  • ½ cup (4 fl. oz.) whole milk
  • ¼ tsp. coconut extract (optional)
  • 1 1/3 cups (4.4 oz.) sweetened shredded coconut
  • 1 ½ cups (6.4 oz.) confectioners’ sugar
  • ½ cup (4.3 oz.) crushed pineapple

Preheat the oven to 350 degrees F. Grease 12 standard muffin tins or use paper liners and set aside.

Combine the flour, baking powder and salt in a large bowl. In a separate bowl, beat 4 tbsps. butter and granulated sugar until fluffy, about 3–4 minutes. Whisk the eggs, milk, and extract (if using) together and pour them into the flour mixture. Mix until just combined. Stir in the coconut.

Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, until tops are golden and springy to the touch (and a toothpick inserted into the center comes out clean).

To make the glaze, combine the remaining 2 tbsps. butter, confectioners’ sugar, 1 tbsp. water and pineapple until smooth. After the muffins have cooled for 5 minutes, spoon the glaze evenly over the muffins. Allow the glaze to set for 5 minutes before serving.

Peanut Crumb Chocolate Chip Muffins

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Peanut butter and chocolate chips come together in these not overly sweet muffins. The crunchy peanut topping is a treat, but the chocolate chip muffins are also delicious plain.

MAKES 12 MUFFINS

  • 9 tbsps. unsalted butter
  • 2 ½ cups (11 oz.) all-purpose flour
  • ¼ cup (2 oz.) plus 2 tbsps. Light brown sugar
  • 2 tbsps. peanut butter
  • 1/3 cup (1.7 oz.) peanuts, coarsely chopped
  • ½ cup (3.5 oz.) granulated sugar
  • 2 tsps. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2/3 cup (5.3 fl. oz.) buttermilk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 ½ cups (7 oz.) semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Grease 12 standard muffin tins or use paper liners and set aside.

Melt 8 tbsps. butter and allow to cool slightly. Set aside.

Combine ½ cup (2.2 oz.) flour and 2 tbsps. brown sugar in a medium bowl. Cut the remaining 1 tbsp. butter into the flour mixture. Use a fork to cut the peanut butter into the flour until mixture is crumbly. Stir in the peanuts and set aside.

Combine the remaining 2 cups (8.75 oz.) flour, ¼ cup (2 oz.) brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the melted butter, buttermilk, eggs and vanilla. Make a well in the center of the dry ingredients and pour in the butter mixture. Mix until just combined. Fold in the chocolate chips.

Divide the batter evenly among the muffin cups. Divide the peanut topping evenly over the muffins. Bake for 20–25 minutes, until the tops are golden and springy to the touch (and a toothpick inserted into the center comes out clean). Cool slightly before serving.