How to Make Muffins

Muffins can be made with whole wheat flour, bran, and cornmeal, along with molasses, white sugar, and brown sugar as sweeteners, and use milk, buttermilk, or plain yogurt as a binding agent. There are hundred different flavors you can add like golden raisins, orange zest, dried cranberries, nuts, and so much more.

Ingredients

• All-purpose flour, 3 cups
• Sugar, 2 cups
• Walnuts, diced, 1 cup
• Granola, 1 cup
• Sweetened coconut, shredded, 1 cup
• Dried banana chips, 1 cup
• Whole milk, ¾ cup

• Baking powder, 2 teaspoons
• Pure vanilla extract, 2 teaspoons
• Baking soda, 1 teaspoon
• Salt, ½ teaspoon
• Unsalted butter, room temperature, ½ lb.
• Large eggs, 2
• Ripe bananas, mashed, 2
• Bananas, medium-ripe, diced, 1

Preheat the oven at 350ºF. Line your muffin cups with paper liners. Take a large bowl and sift in flour, baking powder, baking soda, sugar, and salt. Slowly add the butter and blend until everything gets incorporated properly. Now add the eggs, one at a time, along with milk, vanilla extract, and mashed bananas.

Keep blending all the ingredients as they are added. Scrape the bowl if there is anything stuck on the sides and blend again. Once you get a smooth mixture, turn the blender off; we don't want to mix too much. Take the diced granola, banana chips, and coconut, and fold it into the prepared mixture with a plastic spatula.

Fill the cups till half, top all the muffins with dried granola or coconut (or both), and bake it for 25―30 minutes. Do a quick toothpick test and remove the muffins once they are cool enough. Serve them fresh and warm.

Ingredients

• Semisweet chocolate chips, 8 oz.
• Flour, 3 cups
• Vanilla ice cream, 1 cup
• Sugar, ½ cup
• Cocoa powder, 1 tablespoon
• Vanilla extract, ½ teaspoon
• Eggs, 4
• Butter, softened, 1 stick
• Butter, to coat the muffin cups

Preheat the oven at 375ºF. Take a metal bowl and place it over a saucepan with water. Simmer it and melt the chocolate chips and butter in the metal bowl. Stir in the vanilla extract. Now take a different bowl and combine flour, sugar, and salt in it. Sift the flour mixture in the liquid chocolate and blend it properly with a hand mixer.

Add 4 eggs one at a time and make sure it gets incorporated completely. Beat the batter till you get a smooth and creamy mixture. Now chill the mixture in the refrigerator. Take butter and coat the muffin cups in the muffin pan. Dust some cocoa powder on it and shake the excess powder off.

Fill the cups till half and bake it for 10―15 minutes. When the muffins are in the oven, melt the vanilla ice cream in a small pan. Add the espresso powder to it. Take the muffins out, let it cool down (not completely cold, but warm), and pour the vanilla-espresso syrup over the warm muffins before you serve them.

Ingredients

• All-purpose flour, 2 cups
• Carrot, shredded, 1½ cups
• Cranberries, dried, 1 cup
• Sugar, ½ cup
• Half and half cream, ⅓ cup
• Butter, softened, ⅓ cup
• Light brown sugar, ¾ cup
• Plain yogurt, 2 tablespoons

• Baking powder, 2 tablespoons
• Anise, ground, 1 teaspoon
• Cinnamon, ground, ½ teaspoon
• Cloves, ground, ½ teaspoon
• Salt, for taste

Preheat the oven at 350ºF. Take a large bowl and mix flour, light brown sugar, cinnamon, anise, baking powder, and salt together. Take another bowl to mix half and half cream, yogurt, and butter together. Once it's mixed properly, add it to the flour mixture, and beat it for about 2―3 minutes till there are no lumps in it.

When you get a smooth and creamy paste, it's time to add the shredded carrots and dry cranberries. Beat it for a minute and pour the mixture into baking cups. Fill it till half and bake for about 30 minutes. If the batter is not enough to fill all the cups evenly, pour water into the empty ones.

This will help bake each muffin equally. After 25 minutes, insert a toothpick to check if the muffins are ready. If the toothpick comes out clean, then your muffins are ready. Take them out and let it cool down before you take them out of the cups.