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Muffins
Chocolate Chipper Muffins Contributed by: MOMS online 
1. Beat together:
1 egg
½ cup milk
½ cup vanilla yogurt
2. In a separate bowl, combine:
2 cups flour
1tbsp. baking powder
1 tsp. salt
½ cup sugar
a cup brown sugar
3. Add dry ingredients to wet ingredients.
4. Stir in:
6 oz. chocolate chips
½ cup chopped walnuts (optional)
5. Spoon batter into greased muffin cups.
6. Bake at 350 degrees (F) for 15-18 minutes.
Sour Cream Chocolate Chip Muffins Contributed by: Quick Cooking
1 ½ cups all-purpose flour
b cup sugar
¾ tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
1 egg
1 cup (8 oz.) Sour cream
5 tbsp. butter or margarine, melted
1 tsp. vanilla extract
¾ cup chocolate chips
In a bowl, combine the first five ingredients. In another bowl, combine the
egg, sour cream, butter and vanilla. Stir into dry ingredients just until
moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups
three-fourths full. Bake at 350 degrees for 18-20 minutes or until muffins test
done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Yield: 1 dozen
Pumpkin Chocolate Chip Muffins Contributed by: MOMS Online
1. Preheat oven to 400 degrees (F).
2. Line muffin pan with paper liners or grease muffin cups.
3. In a large bowl, combine:
4 eggs
2 cups sugar
1 (15-16 oz.) can pumpkin
½ cup oil
1 cup applesauce
4. Beat until smooth.
5. Add:
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
6. Mix well.
7. Fold in:
1 ½ cup chocolate chips
8. Spoon batter into prepared muffin cups, filling ¾ full.
9. Sprinkle with:
granulated sugar
10. Bake for 16-20 minutes.
Makes two dozen muffins.
Chocolate Muffins Contributed by: AOL recipe file
(Brownie Texture) Makes 12-18 muffins.
4 squares semi-sweet chocolate
2 sticks margarine
1 ½ cups chopped nuts
1 cup flour
1 ½ cups sugar
4 eggs
1 tsp. vanilla
Melt chocolate and margarine, add nuts, set aside. Mix together flour, sugar
and eggs. Add to chocolate mixture and add vanilla. Fill greased muffin tins ½
full. Bake in preheated 350 degree oven for 20-25 minutes. Paper muffin cups can
be used.
Cinnamon Doughnut Muffins Contributed by: AOL recipe file
10 standard size muffins
1 ¾ cups flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
¼ tsp. ground cinnamon
¾ cup sugar
a cup vegetable oil
1 egg, lightly beaten
¾ cup milk
jam
TOPPING:
¼ cup butter or margarine, melted
a cup sugar
1 tsp. ground cinnamon
In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
Combine sugar, oil, egg and milk; stir in to dry ingredients just until
moistened. Fill greased or paper-lined muffin cups half full; place 1 tsp. jam
on top. Cover jam with enough batter to fill muffin cups ¾ full. Bake in
preheated 350 degree oven for 20-25 minutes or until muffins test done. Place
melted butter in a small bowl; combine sugar and cinnamon in another bowl.
Immediately after removing muffins from the oven, dip tops in butter, then in
cinnamon-sugar. Serve warm.
Peaches and Cream Muffins Contributed by: Quick Cooking
1 egg
½ cup milk or sour cream
¼ cup vegetable oil
1 ½ cups all purpose flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
1 cup chopped fresh or frozen peaches, thawed
In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder
and salt; stir into the egg mixture just until moistened. Stir in the peaches.
Fill greased or paper-lined muffing cups ¾ full. Bake at 400 for 20-25 minutes
or until muffins test done. Cool for 5 minutes before removing rom pan to a wire
rack.
Yield: 12 muffins
Blueberry Mini Muffins Contributed by: Quick Cooking
1 cup butter or margarine, softened
2 cups sugar
5 eggs
1 cup buttermilk
2 tsp. vanilla extract
5 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
3 cups fresh or frozen blueberries
Additional sugar, optional
In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla;
mix well. Combine the flour, baking soda, baking powder and salt; stir into the
creamed mixture just until moistened. Fold in blueberries (batter will be
thick). Fill greased or paper-lined miniature muffin cups with about a
tablespoon of batter. Sprinkle with sugar if desired. Bakeat 400 for 10-15
minutes or until muffins test done. Cool for 5 minutes before removing from pan
to a wire rack.
Yield: 7 dozen
Lemon Streusel Muffins Contributed by: Quick Cooking
1 cup butter or margarine, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup lemon juice
STREUSEL TOPPING:
¼ cup finely chopped nuts
2 tbsp. all-purpose flour
2 tbsp. brown sugar
¼ tsp. ground nutmeg
In a mixing bowl, cream butter and sugar. Beat in egg yolks. Combine flour,
baking powder and salt; add to the creamed mixture alternately with lemon juice.
In a small bowl, beat egg whites until stiff; fold into batter. Fill greased or
paper-lined muffin cups b full.
Combine topping ingredients. Sprinkle over muffins. Bake at 375 for 15-20
minutes or until muffins test done. Cool for 5 minutes before removing from pan
to a wire rack.
Yield: 12 muffins
Banana Nut Muffins Contributed by: Great American Home Baking
½ cup butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup chopped pecans
1 tsp. vanilla extract
1. Preheat the oven to 400. Grease 18 standard size muffing pan cups or use
paper liners.
2. Beat together butter and sugar at medium speed until light and fluffy. Add
eggs, 1 at a time, beating well after each addition. Beat in bananas until
smooth.
3. Mix together flour, salt, baking powder, and baking soda.
4. Alternately stir flour mixture and buttermilk into egg mixture until dry
ingredients are just moistened.
5. Stir in nuts and vanilla. Do not overmix batter; it should not be
completely smooth.
6. Spoon batter into prepared pan, filling b
full. Bake until lightly golden, 15-18 minutes. Transfer muffins to wire rack to
cool slightly. Serve warm.
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