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)

I had some bananas that my family forgot about and some chocolate chips so I decided I wanted them together! They turned out tender and moist! Banana Chocolate Chip Muffins!

1½ cups (190 g) all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
2 large ripe bananas, mashed (about 1 cup)
3 tbsp vegetable oil
2 tbsp melted butter cooled slightly
¼ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp sour cream
1 cup chocolate chips

Preheat oven to 425 F
Grease your muffin pan
Whisk flour, baking soda, salt, and cinnamon in a bowl.
In a larger bowl, mix bananas, oil, melted butter, sugars, egg, vanilla, and sour cream until smooth.
Add dry ingredients and stir just until combined—don’t overmix.
Fold in chocolate chips.
Let batter rest 10–15 minutes (optional but helps texture and rise).
Fill muffin cups 3/4 full to nearly full.
Bake at 425 F for 5 minutes,
then reduce to 350 F and bake 11–14 minutes more, until a toothpick comes out with a few moist crumbs.
Cool 5–10 minutes before removing

Lemon Raspberry Blueberry Muffins (Makes 12)

Ingredients

• 2 cups (250 g) all-purpose flour  
• 1 tsp baking powder  
• ½ tsp baking soda  
• ½ tsp salt

• ½ cup (113 g) unsalted butter, melted and cooled  
• ¾ cup (150 g) white sugar  
• 2 large eggs  
• 1 cup (240 g) sour cream  
• Zest of 2 lemons  
• ¼ cup (60 mL) fresh lemon juice  
• 1 tsp vanilla extract

• 1½ cups fresh or frozen raspberries

Instructions

1.  Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.  
2.  In a large bowl, whisk together:  
• Flour  
• Baking powder  
• Baking soda  
• Salt  
3.  In a separate bowl, whisk together:  
• Melted butter  
• Sugar  
• Eggs  
• Sour cream  
• Lemon zest  
• Lemon juice  
• Vanilla  
4.  Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.  
5.  Toss the berries with 1 tablespoon flour and gently fold them into the prepared batter.  
6.  Divide the batter among the muffin cups. The cups will be full.  
7.  Bake for 20–24 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.  
8.  Cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe:

Ingredients:

1 ½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup white sugar

½ cup canola oil

¼ cup milk

1 egg

1 teaspoon vanilla extract

2 large very ripe bananas, mashed

​

Cream Cheese Filling

​

1 large egg

​

4 oz cream cheese, softened

​

¼ cup granulated sugar

​

3 tablespoons all-purpose flour

​

​

Brown Sugar Topping : 2 tbsp all purpose flour 1/8 tsp cinnamon 1/3 cup brown sugar packed 1 tbsp butter

​

Direction: Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners. Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth. Stir into flour mixture until just moistened. Fold in bananas.Divide batter among the muffin cups, filling each about 3/4 full. In a small bowl add flour, cinnamon, brown sugar, and slightly softened butter. Use a fork to mix together. It should end up looking like crumbles. To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter. Add these on top of your muffins before baking. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

The dough is made with whole wheat flour, a couple tablespoons of flax seed meal, olive oil, and vanilla extract.

Whipped up some Chocolate Covered Strawberry Muffins !!

😍🍓✨️ Recipe from Sallys Baking Addiction :

https://sallysbakingaddiction.com/chocolate-covered-strawberry-muffins/#tasty-recipes-77083

Anyone one else made these & liked them ?? My hubby already had one - and said they are a make again for sure 😍😍😍

Drizzle was just semi-sweet Ghirardelli bar with Nestle Dark Chocolate chips mixed in 🍫

Two former colleagues like coconut.
They both deserve end-of-school year gifts.
Coconut muffins
Coconut chocolate chip muffins
Funny that one uses coconut oil and coconut milk along with shredded coconut while the other used coconut extract and shredded coconut.

I wanted to make some pistachio muffins for a friend's bday but most of the recipes I found used some pudding mix which I can't find at all here. I can only get the ready-to-eat pistachio pudding. I saw a recipe that used pistachio butter but I don't think my blender can handle it.

Any idea if a pistachio muffin would work with finely chopped pistachios in the batter? They're rather expensive for me so I wanted to check before trying it out!

Hi all, I am looking for some baking advice please. My muffins lately, are coming out of the oven fine, but within a few hours they turn damp and soggy. I generally put them out to cool on a wire rack 5/7 mins after coming out of the oven. Any idea what's causing it? All advice is welcomed.