Muffins: One Easy Muffin Recipe with Endless Flavor Variations!

5 cups all purpose flour

1 Tablespoons baking powder

2 Tab. teaspoon baking soda

1 1/2 cup sugar

1 ⁄2 teaspoon salt

4 eggs , beaten

2 cup buttermilk

1  cup oil

2 teaspoon vanilla extract

Blueberry and Oat:

3/4 rolled oats

3/4 fresh or frozen blueberries

Banana Nut:

3 mashed bananas

3/4 cup chopped pecans (or walnuts)

Lemon and Poppyseed:

Zest of 12 lemons

3 teaspoon poppy seeds

Apple Cinnamon:

3/4 grated apple

3 teaspoon cinnamon

Carrot Cake:

3/4 tablespoon grated carrot

1/4 cupraisins

1 Tab. cinnamon

Double Chocolate:

1/2 cup unsweetened cocoa powder

3/4 cupc chocolate chips

Preheat your oven to 350F and grease a 12 cup muffin tin.

In a large bowl combine dry ingredients, set aside.

In another bowl whisk together the eggs, buttermilk and oil and vanilla.

Add the wet ingredients into the dry ingredients and mix until evenly combined.

Once you have you batter, choose which kind you want to make and add those ingredients.f After adding your desired flavoring spoon the batter into the greased muffin tin.

Bake for 20-25 minutes or until golden brown and risen.

Allow to cool for 10 minutes before removing from the tin.

Allow to cool fully before storing in an airtight container. These will keep for up to 3 days in the fridge. Makes 1 dozen.

Sour Cream Muffins

2 eggs

4 Tab. Sugar

2 Tab. Softened margarine

2 cups sour cream

2 2/3 All purpose Flour

2 tsp baking powder

1 tea. Baking soda

1 tea. Salt

Beat eggs until light. Beat in sugar, margarine and sour cream. Mix together in a separate bowl. Flour, baking Powder, baking soda and salt. Stir into Sour cream mixture, a little at a time. Fill muffin cups 2/3 full. Bake 20-25 minutes or until brown. Serve hot. Makes 2 dozen.

Oatmeal OR Bran Muffins

Oatmeal Muffin

2 cups rolled oats

2 cups buttermilk

2/3 cups margarine or butter

1 cup brown sugar

2 eggs

2 cups all purpose flour

2 tsp. Baking powder

1 tea. Baking soda

2 tea. Salt

PreheatSPreheat oven 400F.together oatmeal and buttermilk for 1 hour.

Mix together thoroughly margarine, brown sugar and eggs. 

Mix together in a separate bowl flour, baking powder, baking soda and salt. 

Stir in dry ingredients alternately with oats and buttermilk.

Fill muffin cups 2/3 full and bake 400F oven for 20-25 minutes. Makes 2 dozen.

Bran Muffins

Follow Oatmeal Muffin recipe except omit rolled oats. After sifting together dry ingredients, mix in 6 cups bran into the shortening mixture alternatively with the 2 cups buttermilk

Light and Airy Muffins

1/4 cups sugar

1/4 cups margarine or shortening

1 egg

1 3/4 cups Cake Flour

4 tea. Baking Powder

1/2 tea. Salt

1 cup milk

Mix together thoroughly sugar and margarine. Add egg. Add dry ingredients together in a different bowl. Add alternately with milk.

Bake 375F 20-23 minutes. Makes 14-16.

Muffins

Basic Recipe

These muffins are less sweet than are popular now, and were often serve with dinner instead of rolls.

4 cups All Purpose Flour

1/2 cups Sugar

2 Tab. Baking Powder

1 tea. Salt

1/2 cups margarine, shortening, oil or butter

2 eggs

2 cups milk

Preheat oven to 400F.

Mix together all the dry ingredients into a bowl. Add in margarine, eggs (unbeaten) and milk. (If margarine is not soft, use a pastry blender and cut the margarine into small pieces.)  Stir with a spoon just until flour is moistened and ingredients blended. The batter will be lumpy. Fill lined or well greased muffin

cups 2/3 full. Bake 400F oven 20-25 minutes, or until golden brown.

Makes 2 dozen.

Variations:
Whole Wheat: Use 2 cup All Purpose and 2 cup whole wheat flour and 4 tea. Baking powder.

Buttermilk: Use only 2 cups flour and 4 tea. Baking powder. Add in 1/2 tea. Baking soda and substitute buttermilk for the milk.

Sweet Muffins
3 cups All purpose Flour
1 cup sugar
4 tea Baking powder
1 tea. Salt
1/2 cups margarine, shortening, oil or butter
2 eggs
1 cup milk

Preheat oven to 400F.

Mix together all the dry ingredients into a bowl. Add in margarine, eggs (unbeaten) and milk. (If margarine is not soft, use a pastry blender and cut the margarine into small pieces.)  Stir with a spoon just until flour is moistened and ingredients blended. The batter will be lumpy. Fill lined or well greased muffin

cups 2/3 full. Bake 400F oven 20-25 minutes, or until golden brown.

Makes 2 dozen.

Variations:
Blueberry: At the last minute fild in 2 cups well drained fresh blueberries and 1/4 tea. Nutmeg

Orange Honey: Add 2 more eggs. Place in the bottom of each muffin cup 1 tea honey and a thin slice of unpeeled orange, cut in quarters. Spoon batter on top Serve upside-down.

Apple: Add 1 tea. Cinnamon, and 1 cup grated raw apple or applesauce. Bake 25-30 minutes. Mix together 2/3 cups brown sugar, 2/3 cups chopped nuts and 1 tea. Cinnamon. Sprinkle on top while still warm.

Maple Syrup: Substitute 1 cup maple syrup for the milk.

Breakfast Muffi ns

1¹⁄2 cups Sugar 

¹⁄4 cup Canola oil 

1¹⁄8 cups Frozen eggs whole, thawed

1 cup Greek yogurt, plain

1³⁄4 cups Whole-wheat flour

1¹⁄2 cups All-purpose flour

2 tsp Baking soda

1 tsp  Baking powder

¹⁄2 tsp Salt 

1 tsp Ground ginger

¹⁄2 tsp Ground cloves

³⁄4 cup Orange juice, chilled 

2 Tbsp Lemon zest

2 cups Fresh carrots, shredded

¹⁄2 cup applesauce, unsweetened

1 Tbsp Vanilla extract

Mix together sugar and oil on medium speed for 2 minutes, until smooth. DO NOT OVERMIX.  10 oz  1 lb 4 oz 2¹⁄4 cups 2 Slowly add eggs and yogurt. Using a paddle attachment, mix on medium speed for 3 minutes, until smooth. DO NOT OVERMIX. 

Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice.   

Add lemon zest, carrots, applesauce, and vanilla extract. Mix on medium speed 1-2 minutes, until smooth. DO NOT OVERMIX.   

Lightly coat a muffin pan (20½″ x 14″) with pan-release spray. Scoop ¼ cup muffin batter into each muffin cup. Bake: 400 °F for 25–30 minutes. Makes 25 muffins.

Chocolate Chip Muffins – Large Family Recipe

Makes @ 5 dozen muffins.

8 cups all-purpose flour
1⅓ cup light brown sugar
1⅓ cup sugar
8 teaspoons baking powder
2 teaspoons salt
2 cups butter, melted
8 eggs
2⅔ cups milk
4 teaspoons vanilla extract
2 12 ounce bags chocolate chips

Preheat over to 400 degrees Fahrenheit.

Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.

In a very large bowl, combine flour, sugars, baking powder, and salt.

In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.

Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.

Fill muffin cups with batter so they are ⅔ full. Makes 4 dozen muffins. Bake for 12-14 minutes or until they start to brown.

Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.

To freeze - Place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

Source: Large Family Table/Hip Homeschool Mom

GFCF Chocolate Chip Muffins
Makes 12-15 muffins

2 cups gfcf flour
1/3 cup light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, melted
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
6 ounces chocolate chips

Preheat over to 400 degrees Fahrenheit. Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.
In a very large bowl, combine flour, sugars, baking powder, and salt.
In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.
Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.
Fill muffin cups with batter so they are ⅔ full. Bake for 12-14 minutes or until they start to brown.
Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.
To freeze - place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

🍌Fruit Muffins (Applesauce, Pumpkin, Banana) | Large Family Style

🍌 This muffin recipes make 4-6 dozen each and work wonderfully frozen for later.

6 cups flour
3 cups sugar
2 Tbs cinnamon
1 Tbs ground pumpkin pie spice, apple pie spice, nutmeg or cloves or 1/2 Tbs ginger
6 tsp baking powder
7 eggs
7 cups of applesauce, pumpkin, banana or a mixture
1 cup oil
2 cups broken walnut pieces (optional)

Completely mix muffin ingredients in large mixing bowl.
Bake in preheated oven at 375 degrees for 20-25 minutes.

FREEZER DIRECTIONS

Let muffins cool completely upon baking.

Place muffins in labeled gallon-size freezer bag for up to 3 months.

When you’d like muffins just set the frozen bag of muffins out from the freezer into the refrigerator the day before. Once muffins are defrosted eat as usual.

Source: The Family Table


GLUTEN-FREE/CASEIN-FREE VERSION
Makes 12-18 muffins

1 1/2 cuos Gluten-free flour mix
3/4 cup sugar

1/2 Tab. Cinnamon
3/4 tea. pumpkin pie spice, apple pie spice, nutmeg or cloves or 1/8 Tbs ginger
1 1/2 tsp. Baking powder
2 eggs
2 cups of applesauce, pumpkin, banana or a mixture
1/4 cup oil
1/2 cups broken walnut pieces (optional)

Completely mix muffin ingredients in large mixing bowl.
Bake in preheated oven at 375 degrees for 20-25 minutes.