Muffins are a tasty treat and a good snack on the go. Decadent little morsels, muffins are often seen as a healthier alternative to sweet snacks but are usually not the healthiest options. All the same, if they’re consumed in moderation there’s nothing wrong with a muffin now and then.
There are a multitude of muffin recipes but many can be hit or miss. So how do you narrow down the tastiest and most successful recipes? We’ve collected five recipes that we found to be the tastiest and have compiled them below. See if you find anything that tickles your fancy!
Allspice Crumb Muffin
A tender and light muffin with a crunchy, textured topping and a nice kick from the allspice in the batter, this muffin is cozy perfection for a chill fall day with a good book.
For the Streusel Topping:
½ cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits
For the Muffins:
2 cups all-purpose flour
½ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon ground allspice
¼ teaspoon salt
¼ cup light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 375 degrees F and grease the muffin pan or line with paper cups. Place the muffin pan on a baking sheet.
2. To make the streusel topping, put the flour, brown sugar, and allspice in a small bowl and whisk to combine. Add the bits of cold butter and toss, pinching the mixture between your fingers, until you have small crumbs. Set aside in the refrigerator.
3. To make the muffins, whisk together the flour, granulated sugar, allspice, baking powder, and salt in a large bowl. Stir in the brown sugar, making certain there are no lumps. In another bowl, whisk together the melted butter, eggs, milk and vanilla extract until well combined. Pour the liquid ingredients over the dry ingredients and gently stir to blend. You will find that the batter is lumpy but that is how it should be.
4. Divide the batter evenly among the muffin cups and sprinkle streusel over each muffin, and then use your fingertips to gently press the crumbs into the batter.
5. Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin. Cool completely on the wire rack.
Blueberry Muffins
A lovely blueberry muffin is an utter classic. Moist with the sweet and tart bursts of fresh berries nestled in the center, they are an absolute favorite.
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries
DIRECTIONS
1. Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. Whisk the flour, baking powder and salt in a bowl until combined. Whisk the egg in a separate bowl until well-combined and pale yellow. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in a few additions, beating to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently mix and then add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed. Small spots of flour may remain and the batter will be very thick but resist the urge to over mix.
4. Divide the batter into the muffin cups. Bake for 25 to 30 minutes, or until the muffins are light golden brown and a toothpick inserted into the center comes out clean.
Immediately remove muffins to a wire rack and cool for at least 5 minutes.
Morning Sunshine Muffins
These yummy muffins are packed with nutritious bits of carrot, dates and pecans and flavoured with the familiar taste of ripe banana. Definitely a great snack for on the go.
INGREDIENTS
1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) whole-wheat flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
2 eggs
1 cup (250 mL) packed brown sugar
1 cup (250 mL) mashed very ripe bananas
2/3 cup (150 mL) plain Yogurt
1/3 cup (75 mL) vegetable oil
2 cups (500 mL) grated carrots, about 4
1 cup (250 mL) chopped dates or raisins
1/2 cup (125 mL) chopped toasted pecans
12 pecans, halves
DIRECTIONS
Grease 12 muffin cups or line with large paper liners; set aside.
In large bowl, whisk together both the all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.
In separate bowl, whisk together eggs, sugar, bananas, yogurt and oil; pour over dry ingredients. Sprinkle with carrots, dates and chopped pecans. Fold together just until dry ingredients are moistened. Spoon into prepared cups until heaping but not spilling over; press pecan half into top of each.
Bake in centre of 375°F (190°C) oven for about 30 minutes or until tester inserted in centre comes out
clean. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely.
Cheddar Bacon Muffin
For our final recipe, we’re going to go for savoury over sweet. These cheddar and bacon muffins are a perfect accompaniment to a big bowl of stew or chili or are great on their own warmed up and smothered in butter.
INGREDIENTS
6 strips bacon
1 cup (250 mL) shredded old Cheddar cheese
3 cups (750 mL) all-purpose flour
2 tbsp. (30 mL) granulated sugar
4 tsp. (18 mL) baking powder
2 tsp. (10 mL) pepper
1 tsp. (5 mL) salt
1 cup (250 mL) milk
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) sliced green onions
1/2 cup (125 mL) sour cream
2 eggs
DIRECTIONS
Cook bacon until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp. of the crumbled bacon and 2 tbsp. of the Cheddar and set aside.
In a large bowl, whisk together flour, sugar, baking powder, pepper and salt; stir in remaining bacon and Cheddar.
Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups and sprinkle reserved bacon and Cheddar mixture on top.
Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.
The basic muffin
This is a recipe that can be modified in many ways to fit your uses. You can add just about any fruit or nut to this recipe to make it your own, but this is by far the best base we’ve discovered for creating a your own favorite muffin.
INGREDIENTS
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees.
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
You can vary this recipe by adding 1 cup of finely chopped raisins or 1 cup of finely chopped dates.
Bake for 25 minutes, or until golden.
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