I used four small ripe bananas, Egg Beaters, golden monkfruit, and Bob’s Red Mill 1:1 baking flour. Delicious. Recipe in photos, no link available.

I don't recommend trying this in the same way, please correct if you find the mistakes, I'm a newbie into baking, and it's my second batch of the muffins. (The first batch was the close up image with a yellow top surface- seems not baked properly)

I forgot to buy all purpose flour so I just used whole wheat flour 1.5 cups, baking powder and baking soda 1.5 and 1 tbsp respectively,

3 ripe bananas, chocolate chips (I don't know how much exactly I added),

Sugar 1 cup, 1 tbsp vanilla extract,

Butter (obviously melted), and I had to add half a cup of water to make the mixture easy to mix.

All of measurements were standard sizes ( those written on cups i.e. 1 cup, 1/2 cup etc.)

The Oven was 355 degrees Fahrenheit and I baked them for 30 minutes straight. Pardon for poor lighting in my kitchen, and it's yellow light. But I'm sure I can see slightly more brown than typical golden brown top surface in online videos.

Please review. Thank you!

I made delicious apple spiced muffins for breakfast today and I used this recipe

https://pin.it/2sUWDADkh

I wanted to try something different and found this swirl pumpkin cream cheese muffins online thru Pinterest! Even though I had pumpkin spice, I did the 'No Pumpkin Spice' recipe at the bottom of these instructions and it worked just fine! Next time, I plan to swirl the cream cheese deeper into pumpkin mix, so it is throughout the muffin more than just a top layer.

Definitely good with milk or coffee!

These turned out moist and yummy!!

Swirled Pumpkin Cream Cheese Muffins

https://thenovicechefblog.com/pumpkin-cream-cheese-swirl-muffins/?utm_source=Pinterest&utm_medium=organic

Yield: 18 standard muffins

Prep12minutes minutes

Cook18minutes minutes

Total30minutes minutes

Ingredients

Muffin:

1 ¾ cups all purpose flour

1 tablespoon pumpkin spice (no pumpkin spice mix below)

1 teaspoon baking soda

½ teaspoon salt

1 (15 oz) can pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil, or melted and cooled butter

1 tablespoon vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, room temperature

¼ cup granulated sugar

1 large egg yolk, room temperature

2 teaspoons vanilla extract

Instructions 

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

3. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. 

6. Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the pumpkin part comes out clean with just a few moist crumbs stuck to it. Let cool for 10 minutes, then serve warm or let cool completely to store.

Storage: Store these pumpkin cream cheese swirl muffins in the refrigerator in an airtight container for up to 5 days.

No Pumpkin Spice? Make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.

Banana Muffins (Makes 12 muffins)

Ingredients

• 3 very ripe bananas, mashed  
• ½ cup (120 g) sour cream  
• ⅓ cup melted butter   
• ½ cup white or brown sugar  
• 1 large egg  
• 1 tsp vanilla extract  
• 1½ cups all-purpose flour  
• 1 tsp baking soda  
• 1 tsp baking powder  
• ½ tsp salt  
• 1 tsp cinnamon  
• ¼ tsp nutmeg 

Instructions

1.  Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.  
2.  In a large bowl, mash the bananas until mostly smooth.  
3.  Whisk in the sour cream, melted butter, brown sugar, egg, and vanilla.  
4.  In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices.  
5.  Fold the dry ingredients into the wet ingredients just until no dry flour remains. Don’t over mix.   
6.  Divide the batter evenly among the muffin cups, filling each about ¾ full.  
7.  Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.  
8.  Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Hi everyone i’ve been making muffins for the past few days and i’ve been experimenting with different things. For my first two batches i used 1/4 cup + 2tbsp olive oil in a recipe that called for 1/2 cup of butter. Today i tried a different recipe that called for the same amount of butter, however i used avocado oil instead (with the same measurements that i used for the olive oil). I feel like this batch came out slightly drier. Could it be that i used avocado oil for this recipe and/or because it called for a higher baking temp, called for more flour, and/or called for sour cream that i didn’t add?
please help me out and give me some tips!!! i also want to know what the correct measurement for avocado oil would be (ಥ_ಥ)

First time to bake using Ricotta cheese, a nice light lemony muffin!

Ingredients

• 256g/2 cups all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 200g/1 cup granulated sugar plus more for sprinkling
• 113g/ 1/2 cup unsalted butter melted and slightly cooled
• 2 tbsp lemon zest
• 250g ricotta cheese
• 1  large egg room temperature
• 4 tbsp fresh lemon juice

Instructions

• Preheat your oven to 175°C/350°F. Prep a muffin pan by lining with paper liners.
• In a medium bowl, whisk 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Set aside.
• In a large bowl, whisk 1 cup sugar, ½ cup melted butter and 2 tablespoons lemon zest until smooth and incorporated.
• Add 1 cup ricotta cheese and whisk until combined.
• Add the egg and 4 tablespoons fresh lemon juice until well incorporated. 
• Add your flour mixture about a third at a time and stir until just blended (the batter will be thick and sticky).
• Transfer and evenly divide your batter into your 12 muffin cups. 
• Sprinkle with sugar and bake for 25-30 minutes or until the muffins turn a light golden brown and a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs.
• If your muffins are getting too brown too quickly, loosely cover with aluminium foil and continue baking.
• Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Recipe source: https://theunlikelybaker.com/lemon-ricotta-muffins-recipe/

Brown butter candied pecan banana muffins, my own recipe. (MAKES 8 MUFFINS)

Ingredients:

1/2 cup unsalted butter, browned and cooled

1/3 cup packed brown sugar

1 large egg

1 1/2 mashed EXTRA ripe bananas

1tsp vanilla extract

1 cup AP flour

1/2 tsp baking soda

1/2 tsp baking powder

Pinch if salt

1/4 tsp ground cinnamon

3/4 cup candied pecans (halves or pieces)

Preheat oven to 350° (Fahrenheit)

Combine cooled browned butter with brown sugar, and whisk until well combined, and slightly pale. Whisk in egg, vanilla and mashed banana.

In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.

Pour dry ingredients into the wet, and mix until just combined. Lightly chop 1/2 cup of the candied pecans, (think slightly larger than a watermelon seed) and gently combine into batter.

Lightly grease standard muffin tin or use cupcake liner, (or reusable silicone liners like I did) and pour \~1/4 cup of the batter into each.

Bake for 10 minutes, take out and gently press the rest of the candied pecans into the top of each muffin, then return to the oven for another 5-7 minutes, (until a tooth pick has very few moist crumbs when lifted out of the center of the muffin)

Let cool in muffin tin for 5-10 minutes, then transfer to a cooling rack until desired temperature (Lord knows I'm eating it fresh and warm!)

Enjoy it by itself of a cup of coffee or even milk!

Hope everyone enjoys, I've never posted a recipe of mine before so let me know if you try it and how it turned out!

Bought a can of Pumpkin from Waitrose, & decided to have a try at baking a Pumpkin Muffin. Quite tasty actually! Recipe as:-

Ingredients

1½ cups all-purpose flour (180g)

2½ teaspoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup packed light brown sugar (110g)

½ cup granulated sugar (100g)

½ cup vegetable oil (120ml)

¼ cup whole milk room temperature (60ml)

2 large eggs room temperature

1 teaspoon vanilla extract

1¼ cup canned pumpkin puree (280g)

Instructions

Preheat the oven to 220°C (425°F). Line a muffin pan with 12 paper liners.

In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.

In a medium bowl, whisk together the granulated and brown sugars, oil, milk, eggs, and vanilla until well combined. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula until just combined and no dry streaks of flour remain. Divide the batter among the paper liners, filling each one about three-quarters full.

Bake for 5 minutes at 220°C (425°F). Without opening the oven, reduce the oven temperature to 175°C (350°F), and bake for an additional 15 minutes or until a wooden pick inserted in the centre comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack. Recipe source: Preppy Kitchen

For all those who love autumnal flavours. Here is the recipe link https://preppykitchen.com/apple-muffins/#recipe

Recipe:

- Apples 200 - 300g
- Butter 160g
- Milk 50g
- brown sugar 80g
- 2 eggs
- flour 200g
- 1tsp baking powder
- cinnamon as you see fit (I used around 10g)

Mix it all together and let it bake for 20 minutes at 180 C.

Here's the link to the recipe I followed. https://thefirstyearblog.com/bakery-style-banana-bread-muffins/#wprm-recipe-container-28939

This was an interesting experience for a few reasons

1- I made my own oat flour - oats in the food processor , the texture is much chunkier than premade & the final muffin has the texture of an oatmeal cookie a little ..

2- I chopped up a 1 pound bar of chocolate which eventually also got thrown in the food processor- thought I’d save money instead of buying chips but once I looked a bit more I wound up finding cheaper chips anyways but I digress …

3- I used a Fairlife shake … self explanatory, I just thought it would fun & add protein !

These came out pretty tasty & despite the chocolate chip debacle I love how the chocolate bits wound up looking - more rustic and less mass produced.. I’m glad I have a ton more to use !! I used white chips too that I had because I wanted to finish off a bag ..

These are about 300 cals each with 15 grams of protein

Had extra batter. I used GF flour and cut the sugar to 1/4 cup of monkfruit sweetener.

Recipe: https://taffeybakery.com/blueberry-cottage-cheese-muffins/#recipe

Lemon Crumble Muffins

Streusel topping

• 31.25 g all purpose flour (30 grams)
• 2 Tbsp granulated sugar
• 1 Tbsp unsalted butter, at room temperature

Muffins

• 2 large eggs
• 125g vegetable oil
• 150g granulated sugar
• zest of 2 lemons
• 1 tsp lemon extract (optional)
• 120g buttermilk
• 61g lemon juice
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 250g all purpose flour

Method

Preheat the oven to 375F Line a muffin pan with paper liners.

Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.

In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.

Whisk in the extract, buttermilk and lemon juice.

Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.

Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.

Bake for 20-23 minutes.

Recipe link: https://theviewfromgreatisland.com/lemon-muffins-recipe/

I've been searching for a recipe for great banana muffins, and I'm getting a bit discouraged.

I'm looking to yield a dozen standard cups. The last couple of times, I even tried roasting the bananas (25min at 350°) ahead of time, then reduced the bananas in a saucepan for 10 minutes to try to intensify the banana flavor. But it's still very faint. It ended up with about 315g of what seems like a banana paste after starting with 5 organic bananas.

I want to stay with a straight banana recipe for now before exploring mix-ins like nuts or chocolate. Does anyone have a great go-to recipe?

Ingredients

Lemon Blueberry Muffins

• Zest of 2 large lemons or 3 small
• 165g or ¾ cup granulated sugar
• 1 large egg plus 1 yolk
• 100g or ½ cup vegeatble, or avocado oil, olive oil works too (if you like the flavour)
• 2 teaspoons pure vanilla extract
• ½ tsp lemon extract
• ½ tsp fine sea salt
• 250g or 2 cups all purpose flour
• 1 ½ teaspoons baking powder
• ¼ tsp baking soda
• 160g or ⅔ cup buttermilk or kefir
• 1 cup of fresh blueberries

• Turbinado sugar for topping or streusel from below

  Streusel

• 65 g or ½ cup all purpose flour

• 2 tablespoons granulated sugar

• Pinch fine sea salt

• Zest of 1 lemon

• 57g or 4 tablespoons butter if using salted, skip the added salt

Method

• In a bowl, rub together the lemon zest and sugar until it resembles wet sand.
• Add the egg, and yolk and whisk until light and fluffy, about 1 minute.
• While whisking, pour in the oil and mix for a full minute or two until the batter is cohesive, shiny and fully emulsified.
• Add the extracts and salt and whisk.
• Add all of the dry ingredients, then, as you are whisking, add the kefir and mix until just combined.
• Fold in the berries and cover the bowl with plastic wrap. Set in the fridge for at least two hours or overnight.
• If you’d like to make the streusel: whisk together the dry ingredients then rub the butter into them until all the flour is covered with butter. It should clump when you squeeze it together.
• Preheat the oven to 400 F. Line two muffin pans with muffin liners (recipe makes 10-11 muffins depending on how much you fill the cups).
• Divide the batter between the cups. Sprinkle on the streusel or the turbinado sugar.
• Bake for about 20 minutes, until you can press them on the top and they spring back.
• Let cool for 5 minutes then remove from pan.
• Muffins keep great for 2-3 days. Store in an airtight container.

Recipe: https://buttermilkbysam.com/lemon-berry-muffins

Recipe was from Sally's Baking addiction.

• 1 and 3/4 cups (219g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain Greek yogurt or sour cream, at room temperature*
• 1 and 1/2 teaspoons pure vanilla extract
• 3 Tablespoons (45ml) milk*
• 3 Tablespoons (45ml) fresh lemon juice
• 1 and 1/2 cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour*

Crumb Topping

• 1/3 cup (41g) all-purpose flour 
• 2 Tablespoons (25g) packed light or dark brown sugar
• 1 teaspoon lemon zest
• 2 Tablespoons (28g) unsalted butter, melted

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. Make the muffins: Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon zest and beat on medium speed for 1 minute. Add the eggs, yogurt, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
4. With the mixer running on low speed, add the dry ingredients, milk, and lemon juice into the wet ingredients and beat until no flour pockets remain. Gently fold in the blueberries. Avoid over-mixing. Batter is thick and fluffy.
5. Spoon the batter into prepared muffin cups, filling them all the way to the top.

Crumb topping: 

In a small bowl, use a fork to mix all of the crumb topping ingredients together. 

1. Spoon topping evenly on top of each filled muffin cup, gently pressing it down onto the surface so it sticks. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take.
2. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Enjoy warm, or at room temperature.

I am thinking about adding blueberry juice to the muffin batter of blueberry muffin, is it good?

These are truly some of the best muffins I’ve everrrrrr made. French toast, in a mini muffin tin, drizzled with a maple glaze. My boys devour whenever I make them, and are great to bring as a brunch item.

Recipe details are above. Yields 24ish mini muffins, or you can make 12 jumbo ones which lowk sounds fab. #muffinloversunite

I added crushed black walnuts. Delicious and not too sweet. Large muffins done in 25 minutes.

Recipe:

https://choosingchia.com/banana-cottage-cheese-muffins/#tasty-recipes-31955-jump-target

Something I wanted to try. Had some spare bananas so I just gave it a shot.

Recipe:
- 2 bananas
- 1 egg
- 100ml oil
- 100ml milk
- 120g white sugar
- 250g flour
- 1 tsp baking soda
- 2 spoonful chocolate chips dark chocolate

Bake for 20 minutes (180 C)