20 muffin recipes

Use your own oven roasted pumpkin purée for a fresher pumpkin flavoring in baked goods, such as these pumpkin raisin muffins. Kitchen Report

Cupcakes may have had their trendy moment, but they will never deliver the comfort of the humble muffin. Whether sweet with chocolate chips or perfect vehicles for the season's fresh berries these individual quick breads can either be sweet or savory. Serve them on the side of scrambled eggs for breakfast, tuck them into a pocket for a pick-me-up snack, or satisfy a late-night craving with these 20 muffins you'll be sure to love. 

1. Chocolate muffins with white chocolate and dried cherries

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    Chocolate muffins with white chocolate and dried cherries are a decadent treat for a weekend breakfast.
    Pam Anderson/Three Many Cooks
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By Pam Anderson, Three Many Cooks 
Makes 1 dozen large muffins

If short on time melt the butter and mix it with the egg and yogurt, stirring this wet mixture into the dry ingredients.

2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter
1 cup sugar
2 large eggs
1-1/2 cups plain low-fat yogurt
1 cup each: white chocolate chips and coarsely chopped dried cherries, divided

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Mix flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.

2. Beat butter and sugar with an electric mixer over medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

3. Alternating between ingredients beat in 1/3 each of the yogurt and flour mixture until both are fully incorporated and batter is smooth. Stir in 3/4 cup each of the chips and cherries.

4. Spray a 12-cup muffin tin with vegetable cooking spray or line with muffin cups. Use a large ice cream scoop to divide batter evenly among the cups (they will be full). Top with remaining 1/4 cup cherries and white chocolate.

5. Bake until muffins are browned and cooked through, 20 to 25 minutes. Let sit a couple of minutes in muffin tin and then turn onto a wire rack to cool slightly. Serve.

See the full post on Stir It Up! 

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