50 Muffin Recipes

Choose from these fun new ideas and bake a batch for holiday guests.

Category:
Muffin
Page 5 of 5

41. Pear-Ginger: Make Spice Muffins (No. 39), replacing 1 cup of the flour with finely crushed graham cracker crumbs and adding 1 chopped peeled pear with the flour and 1 teaspoon grated ginger with the vanilla.

42. Sugar Plum: Minis Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground almonds and adding 1 teaspoon orange zest with the vanilla. Divide among 36 to 48 prepared mini muffin cups. Top each with a prune half and sprinkle with coarse sugar. Bake 16 to 18 minutes.

43. Rudolph Minis: Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground pistachios, omitting the spices and replacing the vanilla with 1/2 teaspoon almond extract. Divide among 36 to 48 prepared mini muffin cups and bake 16 to 18 minutes. Make a dent in each while still warm; fill with a candied cherry and top with more pistachios.

44. Ham and Cheese: Make Herb Muffins (No. 46), omitting the parsley and adding 1 cup shredded havarti, 2/3 cup diced ham, 1/4 cup grated parmesan and 1 small chopped caramelized onion with the flour.

45. Grapefruit-Poppy: Make Spice Muffins (No. 39), omitting the spices and adding 2 tablespoons poppy seeds and 2 teaspoons grapefruit zest with the vanilla.

46. Herb: Mix 2 cups flour, 1/4 cup chopped parsley, 1 tablespoon sugar, 2 teaspoons baking powder and 3/4 teaspoon salt. Whisk 1 1/4 cups milk, 1 egg and 2 tablespoons melted butter; fold into the flour mixture. Divide among 12 prepared muffin cups and bake at 400 degrees F, 16 to 20 minutes.

47. Cheese Ball Minis: Make Herb Muffins (No. 46), adding 1 1/2 cups shredded sharp cheddar, 3 ounces diced cream cheese and 1/4 cup grated parmesan with the flour. Divide among 36 to 48 prepared mini muffin cups; sprinkle with chopped almonds. Bake 12 to 14 minutes.

48. Spinach: Make Herb Muffins (No. 46), adding 1/2 cup thawed frozen spinach (squeezed dry),1 chopped caramelized onion, 1 cup crumbled feta and 2 tablespoons chopped dill with the flour.

49. Potato-Bacon: Make Herb Muffins (No. 46), replacing 1/2 cup of the flour with instant potato flakes and adding 3 slices chopped cooked bacon with the flour; replace the parsley with chives, increase the salt to 1 1/4 teaspoons and increase the milk to 1 1/2 cups.

50. Bacon and Egg: Make Herb Muffins (No. 46), omitting the parsley and adding 6 slices chopped cooked bacon, 3/4 cup shredded Swiss cheese and 4 chopped scrambled eggs with the flour. Bake, then top with more cheese and broil until golden, 1 minute.

Photographs by Levi Brown