Super Moist Muffins Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
• Add both eggs and vanilla and whisk until well combined.
• Set aside and combine dry ingredients well in a seperate bowl.
• Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
• Stir carrot and pineapple into batter.
• Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
• Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
• Feed your flock and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees and lightly butter 24 muffin tins.
• In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside.
• With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
• Mix in the dry ingredients just until incorporated.
• Fold in the nuts if desired with a rubber spatula.
• Spoon the batter into the muffin tins to fill them about halfway.
• Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
• Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
• Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
• Divide batter evenly among muffin tins, filling each cup almost full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees.
• Topping:.
• Mix flour, graham crumbs, brown sugar, cinnamon, and butter in separate bowl.
• Set aside.
• Muffins:.
• In a separate large bowl mix flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt.
• Mix in apples and walnuts to flour mixture.
• In a separate bowl combine eggs, sour cream and melted butter and vanilla.
• Add egg mixture to flour mixture and stir until mixed completely.
• Pour into greased, muffin cups until 3/4ths full.
• Add topping to each muffin.
• Bake for 20-25 minutes in preheated 350 degree oven. Check if they are done with toothpick.
• Bake in preheated oven 350 degrees for 20-25 minutes. Use toothpick test to check if done.

Steps:

• Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
• In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
• In separate bowl combine buttermilk, oil and eggs, whisking gently.
• Grate lemon and add zest to dry mixture, stirring well.
• Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
• Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
• Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
• Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

Steps:

• Preheat oven to 400 degrees.
• Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
• Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
• In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
• Add wet ingredients into the dry and mix well.
• Put into muffin cups or baking pan.
• Bake 15-20 minutes or until a toothpick comes out clean.