Fresh Strawberry Muffin

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1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla

1 1/2 cups chopped strawberries

3 tsp sugar

1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

Blueberry Walnut Muffins

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  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries

TOPPING:

  • 1/4 cup walnuts
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the flour, baking powder and salt.

In a large bowl cream butter and sugar, Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins top with walnuts.

Bake at 375° for 20-25 minutes or until a toothpick comes out clean for 12 cup muffin pan or 30 minutes for 6 cup muffin pan.

Cool in pan for 10 minutes before removing to a wire rack.

Yield: about 2 dozen if using 12 cup muffin pan/ if using 6 cup muffin pan Yields 12 large 🙂

Glazed Doughnut Muffins

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Ingredients:

For the Muffins:

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

For the Glaze:

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day