muffin recipes

Black Cherry Sour Cream Muffins

1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 T butter, melted
1/2 cup sour cream
1/4 cup cherry juice (or milk if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen) chopped
coarse sugar for topping

Preheat oven to 375 and line a 12 cup muffin tin with paper liners or grease well.  In a small bowl, whisk together flour, baking soda, baking powder and salt.  In a large bowl, beat together sugar, egg and melted butter.  Add in 1/2 of the flour and the sour cream and stir to combine.  Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain.  Stir in cherries and divide into prepared muffin cups.  Sprinkle each generously with sugar. 

Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean. 

Makes 1 doz regular sized muffins


Lemon Poppyseed mini muffins

2 cups all purpose flour
1/2 tsp baking soda
3/4 cup butter, room temperature
1 T lemon zest
1/2 tsp vanilla extract
1 tsp ground coriander
1/4 tsp salt
1 cup sugar
2 large eggs
2 T poppyseeds

Preheat oven to 350.  Line 36 mini muffin cups with paper liners or grease well.  In a medium bowl, whisk together flour, coriander, baking soda and salt.  In a large bowl, cream together butter, sugar and lemon zest until light and fluffy.  Beat in eggs one at a time, followed by vanilla.  Beat in flour mixture and poppyseeds on low speed.  Batter will be fairly thick. 

divide batter evenly into prepared mini muffin cups

Bake for 11-14 minutes, until a toothpick inserted into the center of a muffin comes out clean.  Cool mini muffins on a wire rack. 

Makes 3 dozen. 

CADBURY CREME EGG MUFFINS

2 cups all purpose flour
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
12 mini Cadbury creme eggs (not full size)
2 tsp baking powder
3/4 cup sugar
1/3 cup butter, melted and cooled
1/2 cup milk

Preheat oven to 350.  Line a 12 cup muffin tin with paper liners, or grease well.  In a large mixing bowl, whisk together flour, baking powder and salt.  In a small mixing bowl, whisk together sugar, eggs, melted butter and vanilla until smooth.   Whisk in milk. 

Pour wet ingredients into dry ingredients and stir until just combined and no streaks of flour remain.  Evenly distribute muffin batter into prepared pan.  Place 1 mini Cadbury creme egg in the center of each muffin.  You can use a small knife to pull a bit of batter over the top of the muffin, if you like. 

Bake for 14-16 minutes, until the top of the muffin springs back when lightly pressed and the edges are a light gold. 

Cool on wire rack before slicing

Makes 12



MOM'S ZUCCHINI BREAD MUFFINS

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour muffin tins.  Sift flour, salt, baking powder, soda and cinnamon together in a bowl. 

Beat eggs, oil, vanilla and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans. 

Bake for 40-60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove from pan and completely cool.