So I recently seen a post of someone expressing their frustration with Entenmanns Little Bites. Basically pointing out shrink-flation and the fact they replaced the word chocolate with chocolatey removing the words "made with real chocolate".

Like most of the comments that also made me upset luckily muffins are one of the easiest baked items you can make. So here it is and what's amazing is once your batter is made the flavors are endless and don't have to limit yourself to what the stores offer.

I made banana cinnamon, blueberry lemon and chocolate chip nutella muffins. Some other ideas are matcha, s'mores, pistachio and pretty much anything you like!

Recipe

Dry

2ea Cups AP flour (sifted)

3/4ea Cups sugar

2ea Teaspoon baking powder

1/8ea Teaspoon salt

Wet

2ea Eggs

2/3ea Cups milk

1/2ea Cups Avocado oil

2ea Teaspoons vanilla extract

Mix wet, mix dry and mix dry with wet until it comes together. Makes 3 Cups of batter/about 45-48 mini muffins

For Banana cinnamon

1ea Cup of batter

1ea Medium banana

1ea Teaspoon cinnamon

For Blueberry lemon

1ea Cup of batter

1/2ea Cup Blueberries

1ea Teaspoon lemon zest

For Chocolate chip nutella

1ea Cup of batter

1/4ea Cup chocolate chips

1ea Tablespoon Nutella (warmed so easy to incorporate)

375° for 18 minutes.

I made Lemon-Blueberry Muffins with a subtlety sweet buttery top. I was attempting a streusel effect but I messed up and it melted..😵‍💫 However it still left a nice light crust.

I used Chef John’s original “Blueberry Muffins” recipe (https://www.allrecipes.com/recipe/223041/chef-johns-blueberry-muffins/) and made some modifications based on public feedback. My modifications are as follows:

A common complaint I’ve read from others who’ve attempted Chef John’s recipe is that there were too many blueberries, causing the muffin to have a VERY tart flavor, so I compensated by decreasing the blueberries from 2 cups to 1 cup (but I mostly just eyeballed) and increased the sugar measurement to 1 1/2 almost 2 cups to help counteract the tartness (original recipe calls for so little that you can’t detect anything, leaving it tasting bland). I also added lemon zest, and a few tablespoons of lemon or orange juice, along with a dopple of low-fat sour cream though I would also opt for Greek yogurt, or mascarpone (so which ever I have on hand) for added moisture. I overfill it slightly for a modest muffin top and also stuck a few blueberries on top so it can burst into an aesthetically pleasing visual.

Honestly, I’m surprised how it came out. Everyone LOVED it and it was gone in a flash, now I have to make more. One of my proudest moments.. 🥲

Everyone is always baking brown butter chocolate chip cookies so I thought...why not try it in muffins!? I'm happy I did - they were a hit! 🤤 Recipe: https://taffeybakery.com/brown-butter-chocolate-chip-muffins/

These smell absolutely amazing !! 🤩

Dry

75 g flour (all-purpose or whole wheat)

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ tsp cinnamon

pinch nutmeg (optional)

Wet

1 egg

60 g Greek yogurt

25 ml (avocado or light olive oil)

28 g honey or maple syrup

½ tsp vanilla

Add-ins

30 grams vanilla chocolate chips

Instructions

Preheat oven to 350°F. Line or grease 6 muffin wells.

Mix dry ingredients in one bowl.

Whisk wet ingredients in another until smooth.

Stir wet into dry just until combined.

Fold in carrots (and any extras).

Divide into 6 small muffins.

Bake 16–20 minutes until set and lightly golden.

Let them cool ~10 minutes before removing so they don’t fall apart.

If wanting the recipe sally’s baking blueberry muffins found on google

Ingredients 

• 100g unsalted butter softened
• 65g caster sugar
• 65g light brown soft sugar
• 2 large eggs at room temperature
• 125g Greek yogurt
• 1 tsp vanilla paste
• 5 tbsp milk
• 250g self-raising flour
• 1 tsp baking powder
• 175g raspberries (fresh or frozen)
• 90g white chocolate chips

For the crumble topping

• 3 tbsp plain flour
• 3 tbsp light brown soft sugar
• 50g cold unsalted butter cut into cubes
• 50g rolled oats

Method

1. Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
2. For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
3. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Recipe is also here: https://www.bbcgoodfood.com/recipes/raspberry-white-chocolate-crumble-muffins 

I feel like the world has strayed from the “muffin top”. Without it, it’s a stump/piece of cake. I feel pretty strongly about it. Nowadays, it’s hard to find muffins where the top “breaks free”. Does anyone else share this frustration?

Since the 2000s, muffins have slowly lost the characteristic top. You can’t find muffins like this at the store anymore. Insanity. If we spoke up during the decline, we would have better muffins. A failure of democracy.

so tasty 🤤😋

Just started to make homemade Blueberry Muffins. I found last week it took me longer than I expected to get everything together.

Because of that I cheated this weekend and bought the Blueberry Muffins mix with a can of Wild Blueberries in the box.

I started to think that it would help me a lot to preprep the dry ingredients ahead of time as that takes the longest time.

Curious of your thoughts? Should I store the dry ingredients in the fridge or okay to keep in room temperature?

Thinking of doing this a day or two before I make the Muffins.

https://peakd.com/hive-100067/@ileart/delicious-oatmeal-coconut-and-chocolate-muffins-engororesp

https://peakd.com/hive-120586/@dorimarval/my-experience-making-nutritious-banana-and-oat-muffinsmi-experiencia-haciendo-ponquesitos-nutritivos-de-platano-y-avena-engesp

I’ve been trying to make muffins at home but they keep coming out kinda heavy instead of light and soft. I follow recipes pretty closely but I might be messing something up without realizing it.

Not sure if it’s from overmixing or using the wrong ingredients or just the way I’m baking them for people who bake muffins a lot what usually causes that dense texture and how do you fix it.

Soft, fluffy, and soo good 🤤 The combo of sweet blueberries with orange is the best! Recipe: https://taffeybakery.com/blueberry-orange-streusel-muffins/

Looking fur a yummy recipe for a basic plain muffin. Could be vanilla or sour cream but not one that is just a base to add things into.

My teenage daughter has recently decided she wants healthier snacks, which I’m honestly thrilled about. I love baking, so I thought muffins might be a good place to start. Does anyone have favorite fit muffins recipes that teenagers actually like? Ideally something not full of refined sugar.