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.