Muffin Recipe Ideas

Make cinnamon crumble: Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon; mash in 1/2 stick softened butter. Make the batter: Mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Stir 1/2 cup of the cinnamon crumble into the batter; divide among 12 prepared muffin cups and top with the remaining crumble. Bake at 350 F for 25 to 28 minutes.

Mix 2 cups flour, 2 tablespoons cocoa powder, 1 tablespoon ground ginger, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk 1 stick melted butter, 1/2 cup each sugar and molasses, 1/4 cup milk and 2 eggs; fold into the flour mixture. ) Divide the batter among 36 to 48 prepared mini muffin cups. Bake at 350 F for 16 to 18 minutes. Make a dent in each muffin while still warm; cool. Fill with jarred lemon curd.

Mix 2 cups flour, 1/2 teaspoon cinnamon, 1/2 cup dried cranberries, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 3/4 cup brown sugar, 1 stick melted butter, 1/2 cup each applesauce and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups. Top with dried apples and dried cranberries before baking; bake at 350 F for 20 to 25 minutes.

Mix 2 cups flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 3/4 cup brown sugar, 1 stick melted butter, 1/2 cup each canned pure pumpkin and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups. Top with hulled pumpkin seeds and turbinado sugar before baking; bake at 350 F for 20 to 25 minutes.

Mix 1 1/2 cups each cake flour and cornmeal, 1/3 cup and 2 tablespoons sugar, 3/4 cup blueberries, 2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt. Whisk 2/3 cup sour cream, 1/3 cup milk, 1 stick melted butter and 2 eggs; fold into the flour mixture. Arrange 1/3-cup mounds of batter 2 inches apart on oiled baking sheets. Chill 30 minutes, then bake at 375 degrees F, 16 to 18 minutes.

Melt 6 tablespoons butter with 1/2 cup chocolate. Mix 1 3/4 cups flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 1 cup milk, 1 egg and 1 teaspoon vanilla, then stir into the flour. Stir in the chocolate. Divide among 12 muffin cups and bake at 350 F for 22-28 minutes. Make a dent while still warm; cool. Cook 1/4 cup each brown sugar, corn syrup and butter with 1 beaten egg and 1 teaspoon each cornstarch and vanilla over medium heat, stirring, until thick. Stir in 3/4 cup pecans; cool. Spoon the pecan mixture over the muffins.

Mix 2 cups flour, 1 teaspoon nutmeg, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter and 2/3 cup sugar until fluffy, then beat in 2 eggs and 1 teaspoon vanilla. Slowly beat in the flour mixture and 1/3 cup milk in alternating batches. Divide among 12 prepared muffin cups and bake at 350 F for 20 to 25 minutes. When cool, dip the tops in a mixture of 1 cup confectioners' sugar and 2 tablespoons white rum.

Mix 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter and 2/3 cup sugar until fluffy, then beat in 2 eggs and 1 teaspoon vanilla. Slowly beat in the flour mixture and 1/3 cup apple cider in alternating batches. Divide among 12 prepared muffin cups and bake at 350 F for 20 to 25 minutes. Brush the warm muffins with melted butter and sprinkle with cinnamon sugar.

Mix 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter, 1/3 cup marzipan and 2/3 cup sugar until fluffy, then beat in 2 eggs, 1/2 teaspoon almond extract and 1 teaspoon vanilla. Slowly beat in the flour mixture and 1/3 cup milk in alternating batches. Divide among 12 prepared muffin cups and bake at 350 F for 20 to 25 minutes. Brush the warm muffins with melted butter and dust with confectioners' sugar.

Soak 3/4 cup dried fruit in brandy overnight; drain and chop. Mix 2 cups flour, 1/2 cup each of the dried fruit and chopped pecans, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups and sprinkle with coarse sugar. Top with the remaining dried fruit and more pecans before baking. Bake at 350 F for 20 to 25 minutes.

Mix 1 cups flour, 1 cup finely crushed graham cracker crumbs, 1/2 cup sugar, 1 chopped peeled pear, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 teaspoon grated ginger and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups and sprinkle with coarse sugar. Bake at 350 F for 20 to 25 minutes.

Mix 1 1/2 cups flour, 1/2 cup finely ground pistachios, 1/2 cup sugar, 1 1/2 teaspoons baking powder. Whisk 3/4 cup each milk and vegetable oil, 2 eggs and 1/2 teaspoon almond extract; fold into the flour mixture. Divide among 36 to 48 prepared mini muffin cups and bake at 350 F for 16 to 18 minutes. Make a dent in each while still warm; fill with a candied cherry and top with more pistachios.