Muffins are one of my favorite things to bake. I love that I can make a muffin that can be the meal or the perfect addition to our meals. Sweet or savory…muffins are easy, fast and delicious. I’m sharing a few of my favorite finds below. All have been tried and tested and LOVED in my home. Let me know how they go with YOUR family.
Blueberry muffins are a classic. You can always improve a classic though as so far these Blueberry Streusel Muffins are an amazing upgrade. Bursting with fresh berries, they are just sweet enough for a great breakfast. These were a great find from Layersofhappiness.com. Serve with your favorite hot morning beverage!
For the blueberry swirl:
- 1 cup fresh blueberries (about 1 pint)
- 1 teaspoon sugar
For the muffins:
- 2 1/2 cups all-purpose flour
- 1 1/8 cups sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted & cooled slightly
- 1/4 cup vegetable oil
- 1 cup milk
- 1 1/2 teaspoon vanilla
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 stick salted butter-melted
- 1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).
For the blueberry swirl:
![i]**If you want to use whole blueberries in your muffin batter instead of a blueberry swirl, omit this step, toss whole blueberries with 1 additional Tablespoon of flour, and fold blueberries in after preparing batter.[/i]
Bring blueberries and 1 teaspoon of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.
For the muffins:
Whisk the flour, baking powder and salt together in a large bowl. Set aside.
In a medium bowl, whisk together 1-1/8 cups sugar and eggs until thick and well combined, about 45 seconds. Slowly whisk in the butter and oil until combined. Nest, whisk in the milk and vanilla until combined.
Using a rubber spatula, fold the egg mixture into the flour mixture until just moistened. The batter will be very lumpy with a few spots of dry flour; do not overmix. (If using whole blueberries, fold in now.)
Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture. Use a toothpick to swirl. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining cooked berry mixture between muffin cups. Use a toothpick to swirl.
Make the streusel topping:
To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Spoon streusel over muffins.
Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through. Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving. Yield: 12 muffins.
Muffins need not be fruit packed and sweet. There are so many wonderful savory options and these Cheese and garlic Muffins are perfect along side a bowl of Minestrone or a cheesy pasta dish…and even a glass of red wine. This comes from recipetineats.com.
- 2 cups plain flour (250g)
- 1½ tsp baking powder
- ½ tsp baking soda / bi-carb soda (Note 1)
- ½ tsp salt
- 1 egg, lightly whisked
- ¾ cups + 2 tbsp milk (220ml)
- 1 tsp white vinegar (or lemon juice)
- 3 tbsp sour cream (or plain yoghurt)
- 4 tbsp vegetable oil (or any plain oils, not olive oil)
- ¼ cup finely chopped fresh parsley (or 2 tbsp dried)
- 1 garlic clove, crushed
- 2 cups grated cheddar cheese (~175g – 200g) (Note 1)
- 3oz/90g salted butter (about ⅘ of a stick)
- 2 garlic cloves, crushed
- 12 slices of mozzarella or Monterey Jack cheese, 3cm/2.5″ squares (~3mm / ⅛” thick) (Note 1)
- Preheat oven to 380 F.
- Spray a 12 hole standard muffin tin.
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).
- Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.
- Dollop a heaped tablespoon (or about ½ ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about ¾ ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about ½ tsp each).
- Bake for 20 – 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)
- Best served warm so the cheese in the middle is gooey! But also divine at room temperature.
2. This muffin has more ingredients than really basic ones, calling for both baking powder & baking soda, plus the sour ingredients (lemon + sour cream) to activate the baking soda. The reason is because the cheese and butter makes this muffin a bit denser than ordinary muffins, so I use baking soda for extra lift (because baking soda is 2-3 times stronger than baking powder).
You can substitute the baking soda with 2 tsp of baking powder but the muffin won’t be quite as light and fluffy – but it will still rise, don’t worry!
3. The skewer test might be misleading for these muffins because of the gooey cheese inside. So use the touch-spring back test.
4. These stay fresh for 2 days in an airtight container. But if you reheat them, they are good for 3 – 4 days (because warming them up makes them super moist again!). These can also be frozen for 2 – 3 months.
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (62g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 2/3 cup (133g) packed light or dark brown sugar
- 2 large eggs
- 1 cup (227g) pumpkin puree
- 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
- 6 ounces (168g) cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 Tablespoons (36g) granulated sugar
Preheat oven to 425°F (218°C). Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.
- Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.
- Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
- Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.
- Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)3 and continue baking for another 15-16 minutes. The total time these muffins should be in the oven is around 20-21 minutes. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.
- Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.
- Instead of the pumpkin pie spice, you can use 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.
So whip put those muffin tins and start baking!