Bake or Break Recipes » muffins

Sour Cream Coffee Cake Muffins

Jennifer — Wed, 07 Dec 2011 01:04:59 +0000

Recipe from an unlabeled clipping buried deep in my “to-bake” stack. Read and see more at Bake or Break.

Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup butter, softened
2 cups granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract

Preheat oven to 350°. Line muffin tins with 24 paper liners.

Whisk together flour, baking powder, salt, and baking soda. Set aside.

Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar and mix well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla. Beat until blended.

Gradually add flour mixture. Mix until just blended. The batter will be thick.

Spoon muffin batter into cups, filling about 2/3-full.

Topping

1/4 cup packed brown sugar
1 cup finely chopped pecans
1 & 1/2 teaspoons ground cinnamon

Mix all ingredients together in a small bowl. Sprinkle over muffin batter in muffin tins.

Bake muffins for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.

Remove from pans and cool completely on wire racks.

Makes 24 muffins.

Chocolate Chip Muffins

Jennifer — Wed, 23 Apr 2008 04:11:42 +0000

Read and see more about these at Bake or Break. Recipe from McCormick.

1 & 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup unsalted butter, melted & slightly cooled
1/2 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375°. Lightly grease or line 12 muffins cups.

In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.

Savory Corn Muffins

Jennifer — Tue, 20 Nov 2007 01:17:23 +0000

Recipe from Cooking with Friends. Read more at Bake or Break.

1 cup flour
3/4 cup cornmeal
1 Tbsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter, melted
1 large egg
1 & 1/4 cups slightly warmed milk
1-2 jalapenos, stemmed and minced (optional)
freshly ground pepper, Cajun seasoning, or other spices (optional)

Preheat oven to 375°. Combine flour, cornmeal, baking powder, and salt. Set aside.

In a separate bowl, beat together butter and egg. Stir in milk. Fold the dry ingredients into the wet ingredients, making sure not to overmix. Spoon into a greased/sprayed 12-cup muffin pan. Bake about 20 to 25 minutes, or until lightly browned. Cool about 5 minutes before serving.

Quinn’s Cream Cheese Muffins

Jennifer — Sun, 11 Nov 2007 18:51:24 +0000

Muffins

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/2 cup vegetable oil
2 large eggs
8 ounces cream cheese, softened
1 cup sugar

Preheat oven to 375 degrees. Grease/spray a 12-cup muffin tin and set aside.

Combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.

Stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.

Combine cream cheese and 1 cup of sugar. Fold about half of this mixture into the muffin batter.

Spoon batter into greased muffin pans, about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

Topping

1/2 cup all-purpose flour
1 cup sugar
1/4 cup butter, softened
1/4 cup finely chopped pecans

Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

Banana Nut Muffins

Jennifer — Tue, 26 Jun 2007 16:02:18 +0000

2 cups spelt flour
1 teaspoon salt
2 teaspoons baking soda
2/3 cup canola oil
1 cup turbinado sugar
1 & 1/2 cups ripe mashed banana
3 eggs, beaten
1/2 cup chopped nuts

Preheat oven to 350 degrees. Spray/grease muffin pans.Combine flour, salt, and baking soda in a small bowl and set aside. In a separate bowl, combine oil, sugar, banana, and eggs. Add the flour mixture to the wet mixture, making sure not to overmix. Stir in nuts.Fill muffins pans about 3/4 full. Bake for 20-22 minutes or until done.

Cinnamon Pecan Muffins

Jennifer — Sun, 24 Sep 2006 03:53:06 +0000

Original recipe here. Read about it here.

1 & 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans, lightly toasted
1 egg
1/2 cup milk
1/4 cup vegetable oil

Preheat oven to 375 degrees. Grease/spray 9 muffin cups and set aside.
Mix together flour, sugar, baking powder, cinnamon, and salt until well blended. Stir in pecans. In a separate bowl, combine egg, milk, and oil. Add wet ingredients to dry ingredients. Stir just until blended. Do not overmix. Fill muffin cups with batter, and bake for about 15 minutes or until done.