Muf Recip PDF

A Collection of Muffin
Recipes
Recipes and Techniques for

The Perfect Muffins
The Prepared Pantry

3847 East 38 North
Rigby, ID 83442
208-745-7892
www.preparedpantry.com
Muffins
Recipes and Techniques for the Perfect Muffins
Table of Contents
How to Bake: Muffins (with recipes)......................................................................3

The Secrets of the Dome ......................................................................................6
How to Make Refrigerator Bran Muffins ................................................................6
Fancy Up Your Muffins .......................................................................................8
Great Granola Muffin Recipe ................................................................................9
Granola and Raisin Muffins.................................................................................11
Cinnamon Orange Walnut Muffins ......................................................................12
Cheddar Pecan Corn Muffins..............................................................................13
Mango Paradise Muffins .....................................................................................14
Blueberry Corn Muffin Recipe .............................................................................15
California Golden Raisin Muffins.........................................................................17
Green Pistachio Muffin Recipe ...........................................................................18
Nancys Indescribably Delicious Banana Muffin Recipe .....................................19
Cinnamon Banana Breakfast Muffins..................................................................21
Sour Cream Rye Muffins.....................................................................................22
Streusel Topped Peach Muffins ..........................................................................23
Banana Chocolate Chocolate Chip Muffins ........................................................24
Cherry Pecan Muffins .........................................................................................26
Butterscotch Pecan Muffins ................................................................................27
Chocolate Chip Pumpkin Muffins ........................................................................28
Good Earth Pumpkin and Apricot Muffins ...........................................................29
Raggedy Ann Cinnamon Chip Muffins Recipe ....................................................31
Banana Pecan Muffin Recipe .............................................................................32
How to Convert a Muffin Recipe to a Muffin Tops Recipe...................................33
The Prepared Pantry

3847 East 38 North
Rigby, ID 83442
208-745-7892
www.preparedpantry.com
Copyright 2005-2007, The Prepared Pantry. All rights reserved. The material herein is published by The Prepared Pantry
for the private use of individuals and may not be used for commercial purposes without the express consent of the
publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or
implied, and the recipient is using this information at his or her own risk.
How to Bake: Muffins (with recipes)
(Revised October, 2006)
Muffins are a mainstay around our house. They are as nourishing as they are
good to eat. They are quicker and easier to make than cookies and usually
contain much less sugar and fat. We usually eat them for breakfast but like them
with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.)
They work well for snacks and desserts as well. Extras can be frozen and heated
in the microwave for hot muffins anytime.
Today we will make muffins using the muffin method. (Just as there are two
major makeup methods for quick breads, there are two methods for muffinsthe
muffin method and the creaming method.) In the muffin method, the liquids and
the dry ingredients are mixed separately and then stirred together until just
combined. We will include tips and instructions to make the perfect muffin and
some streusel and topping recipes to crown your creations with.
To make muffins using the muffin method, choose a favorite muffin recipe that
does not call for the creaming of sugar into the fat. (Look for a recipe that calls for
oil or melted butter or, if you prefer, you can use one of our muffin mixes.)
In preparation, grease the muffin tins. We like spray oil from an aerosol can or
the spray genie we sell on our site to reach the corners of the tins. Be sure to
cover the top edges where the muffins will flow when baking. (You can use paper
liners but since the batter adheres slightly to the paper, you will have slightly less
volume to the muffins.)
Set the oven to preheat. Temperature is one of the secrets to those nicely domed
muffins that you find in the better bake shops. Commercial ovens use precise
heat settings and timers. In the kitchen, we can approximate those results by:
Making sure that the oven is completely heated before baking. We like to let the
oven sit at full temperature for at least ten minutes before baking so that the heat
is well-absorbed into the structure of the oven.
Closing the door as quickly as possible to keep the heat trapped.
Setting the temperature at a higher initial setting and lowering the temperature
later. We almost always start out at 425 degrees. The higher heat creates a burst
of steam that lifts the batter. (We have experimented with turning the heat down
immediately and waiting as long as six or eight minutes before turning it down. It
doesn't seem to matter. Just test your muffins to make sure they are done.)
Placing the muffins in the upper third of the oven where it tends to be hotter and
the heat more constant.
Always measure flour precisely using a scale if you have one. Muffin recipes are
sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise
properly and will be dry. Too little flour and the muffin will flow over the edges of
the muffin cup rather than dome nicely. If you need to fine tune your favorite
recipe, change the flour by a tablespoon or two.
To make cake-like muffins, use a lower protein flourcake or pastry flour. Higher
protein all purpose or bread flours will make a muffin that is chewier and more
bread-like.
Back to the mixing:
To use the muffin method, whisk the dry ingredients together in a large bowl to
make sure that the baking powder and other ingredients are well combined. Set
aside.
Whisk the egg in a separate bowl with a French whip or fork. Add the other
liquids and whisk again. (Some recipes will instruct you to stir the sugar and salt
into the liquids, rather than add them to the dry ingredients, to make sure that
they dissolve completely and are evenly dispersed. We prefer to do this with
most of our muffin recipes.)
Make a well in the center of the dry ingredients. Add the liquid all at once. Stir
with a spatula until mixed well and moistenedsome lumps will remain. Do not
over stirstirring too much will develop the gluten in the flour and the muffin will
not be tender and crumbly. To avoid over stirring, we prefer a spatula or a large
spoon to an electric mixer.
If you are using fruit in your muffins, fold them in gently at the end of your mixing
with a minimum number of folds. Fruit crushes easily in the thick batter and the
juice will stain the batter.
For the creaming method, cream the butter or shortening and sugars together.
(The sugar crystals will cut through the fat creating tiny pockets of air. In the heat
of the oven, the pockets will expand and help lift the muffins.) After creaming,
add the eggs and beat until the mixture turns a lighter color and is soft. Then add
the flour followed by the liquids in three or four additions mixing after each. You
always start with the flour. Oil and water don't mix and adding the liquid to the
creamed mixture will often create an unattractive, curdled mess. The flour will act
as a buffer between the oils and water in the liquids
Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the
muffin tins are evenly filled so that they bake evenly. Most recipes direct that the
muffin tins be filled 2/3's full to allow room for expansion. If you want high-domed
muffins where the domes are higher than the body of the muffins, fill them fuller
than that. (Our mixes are designed for full tins.)
Bake the muffins until they are a light golden brown. The muffin top should spring
back when gently pressed with the finger and a toothpick inserted in the center
should come out clean. Over-baked muffins will be dry and tough. Under baked
muffins may be moist and heavy with a doughy center.
It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the
muffins sit for a few minutes and you should be able to easily lift them out intact.
Place them on wire racks to continue cooling.
Muffins are best served hot and do not keep well beyond the first day. Freeze
any extras.
Now for those streusel recipes that we promised:
Brown Sugar and Nut Streusel Topping
1/2 cup walnut pieces

1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cold butter
1. Chop the walnuts into small pieces.

2. Stir the walnuts, brown sugar, and cinnamon together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.
Cinnamon-Sugar Topping
1/2 cup granulated sugar

1 teaspoon good quality cinnamon
6 tablespoons butter, melted
Mix the cinnamon and sugar together in a bowl. When you remove the muffins
from the tins, dip the still hot muffins in the butter and then roll the tops in the
cinnamon sugar mixture.
The Secrets of the Dome
Its really easy to make nice, high-
domed muffins. Follow these
guidelines and your muffins will be
the envy of the neighborhood.
1. Fill your muffin tins. Time and

again, we see recipes that direct you
to fill your muffin tins 2/3s full. Thats
not enough batter for high-domed
muffins. Fill your muffin tins nearly
full. Your favorite recipe that calls for
12 muffins may only make nine or ten
high-domed muffins. Fill any empty
tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter will flow all over
your oven before setting. Your batter should be spoonable not pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees. Yes,
we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You
need a high temperature to create a burst of steam which will lift the top of the
muffin and quickly set the starches and proteins in the muffin. After six or eight
minutes, set the temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.
There it isthree simple rules to make very attractive muffins.
How to Make Refrigerator Bran Muffins

Most of us experience busy mornings. Baking for breakfast is just out of the
question. But how would you like to have healthy, out-of-the-oven bran muffins
for breakfast while investing little of your busiest time? With these Refrigerator
Bran Muffins, you can have hot muffins in less time than it takes to stop by the
bakery. And with all natural ingredients, bran, and whole wheat flour, you'll know
that you are starting your day right.
With this recipe, you can save time and effort on those hurried occasions by
making up the batter ahead. Better yet, make double or triple batches and
always have batter on hand. Store it the refrigerator in a covered container for
up to three weeks, then fill the muffin tins that you need and return the rest to the
refrigerator for another day. Let the muffins bake while you do your other tasks.
If you prefer, you can make these muffins without refrigeration and still store any
leftover batter until you are ready to bake more muffins.
The following recipe makes about 18 large muffins. The recipe can be doubled
or tripled to make plenty of batter for later occasions.
Refrigerator Bran Muffins Recipe
Ingredients
3 cups all-bran cereal such as All Bran or Bran Buds

1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
Directions
Preheat the oven to 400 degrees.
1. In a medium bowl, add the cereal and raisins and then the very hot water. Stir
in the melted butter. Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the
sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well
combined.
4. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal
mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full.
Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in
the tins for several minutes and then remove them to wire racks to cool. Freeze
any leftovers.
This is a great recipe to use in your RV. Simply mix the muffins in the kitchen at
home and pack the batter in the RV. You can bake up as many muffins as you
need anytime that you need them.
Fancy Up Your Muffins
We introduced muffins to you last
week and many of you bought our
new Apple Oat Muffin Mix. Now
we're going to tell you how to
fancy up your muffins. We'll
show you how to add a touch of
orange to your muffins, put a fancy
graham crumb topping on them, or
top them with cream cheese. You
can do this with your Apple Oat
Muffins or a recipe of your choice.
First, for the orange muffins . . .
Pick a recipe that uses baking soda (or baking soda and baking powder) as a
leavener. Baking soda is alkaline and needs an acid to complete the chemical
reaction that causes the bubbles. Buttermilk is the acid most often used. Since
orange juice is an acid, you can use that in place of buttermilk. Add a streusel
topping and include one tablespoon of orange zest. Here is a streusel topping
mix that works well:
Orange Nut Streusel Topping
Ingredients
1/2 cup walnut pieces

1/2 cup brown sugar
2 tablespoon orange zest (the zest from one large orange)
1 tablespoon cold butter
Directions
1. Chop the walnuts into small pieces.

2. Stir the walnuts, brown sugar, cinnamon, and orange zest together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.
You can use our Apple Oat Mix to create Apple-Orange Muffins. Simply
substitute orange juice for the water, add the streusel, and bake as directed. To
learn more about Apple Oat Muffins, click here.
To put a fancy graham crumb topping on your muffins . . .

Oat-Graham-Brown Sugar Topping
Ingredients
1/2 cup brown sugar

1/4 cup rolled oats
2 sheets of graham crackers, crushed
6 tablespoons cold butter, cut in pieces
Directions
1. Mix the first four ingredients together.

2. Cut the butter in with a pastry knife.
3. Spoon on top of the muffins.
4. Bake as directed.
To put a cream cheese frosting on your muffins . . .
Cream Cheese Topping
Ingredients
8 ounces cream cheese

4 tablespoons flour
1/2 teaspoon lemon extract
1 egg
1/3 cup sugar
Directions
1. In a small bowl, beat the cream

cheese until soft
2. Add the other ingredients and continue beating until the mixture becomes soft
and smooth.
3. Spoon the mixture over the top of the muffins.
4. Bake as directed. The topping will increase baking time by at least several
minutes. Be sure and test the muffins for doneness with a toothpick inserted in
the center of the largest muffin. If it does not come out clean, continue baking.
Great Granola Muffin Recipe

This is a great muffin recipe--not
sweet and cake-likeand just right for
breakfast.
We wondered what the granola would

be like laced through this muffin. It
reminds us of the bran cereal in a
bran muffinthough its lighter in
texture. Its a hearty, wholesome,
muffin your whole family will enjoy.
This is another easy recipe to make.

This recipe uses the muffin method
for mixing.
Ingredients
1 1/3 cup flour

2 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup brown sugar
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
Directions
Preheat the oven to 400 degrees. Prepare the muffin tins by greasing them well.
1. Combine the dry ingredients including the granola in a large bowl.

2. Whisk the egg, brown sugar, buttermilk, oil and vanilla together until the sugar
is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just
combined.
4. Scoop the batter into the prepared tins. Sprinkle the tops with oats. Bake for
15 minutes or until the muffins test done. After the muffins have cooled for
several minutes, remove them from the tins to cool on a wire rack.
Makes ten medium or 12 small muffins.

Note: Different granolas may absorb moisture differently. Add milk or flour if
needed to get the right consistency.
Granola and Raisin Muffins

A tender, nearly cake-like muffin
made sweet with raisins. The buttery
crumb loaded with granola is just
right. Even though this is tender and
rich, it has more granola than flour so
you know its better for you.
This recipe uses the creaming

method for mixing.
Ingredients
1 1/4 cup flour

1 3/4 cups granola
1/4 teaspoon salt
6 tablespoon butter
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup raisins
Directions
1. Combine the dry ingredients including the granola in a large bowl.

2. Cream the butter and sugar together in a mixer with the paddle attachment.
Beat the egg into the creamed mixture until light and fluffy. Add the vanilla.
3. Alternately add part of the dry ingredients and part of the buttermilk, briefly
mixing until combined and then add the remainder.
4. Fold in the raisins.
5. Scoop the batter into the prepared tins. Sprinkle the tops with oats. Bake for
15 minutes or until the muffins test done. After the muffins have cooled for
several minutes, remove them from the tins to cool on a wire rack.
Makes ten medium or 12 small muffins.

Note: Different granolas may absorb moisture differently. Add milk or flour if
needed to get the right consistency.
Cinnamon Orange Walnut Muffins

Orange and walnuts make a
wonderful combination in a morning
muffin. This muffin recipe makes
muffins that are light and cake-like
and sure to be a hit with your family.
We topped these muffins with a
cinnamon and turbinado sugar
topping for a touch more flavor and a
delightful crunch. We think this will
become a favorite family recipe.
Cinnamon Orange Walnut Muffin

Recipe
Ingredients
2 1/4 cups all-purpose flour

3 tablespoons orange zest
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream
1/2 cup orange juice
1 cup walnut pieces
2 tablespoons turbinado sugar
1/2 teaspoon ground cinnamon
Directions

1. Mix the flour, zest, leaveners, cinnamon, and salt together in a medium bowl.
2. Cream the butter and granulated sugar together. Add the vanilla and then the
eggs, beating after each. Beat until light and fluffy. Mix in the sour cream and
orange juice.
3. Add the dry ingredients to the creamed mixture mixing only until combined.
Add the walnuts.
4. Fill twelve well-greased muffin tins. Mix the turbinado sugar and 1/2 teaspoon
cinnamon together in a small bowl or cup. Sprinkle over the batter in the muffin
tins.
5. Bake for 20 to 25 minutes or until done. Remove the muffins to a wire rack to
cool.
Cheddar Pecan Corn Muffins

When we were putting this together,
folks thought this was a really strange
combination. When they tried them,
they decided that wonderful was a
more appropriate adjective than
strange. These were especially good
warm with butter and a tart jam.
(Cherry jam was our first choice
although red currant was very good
also.) Theres something about the
sweet fruity taste of jam that seems to
bring out the best in cornbread
crunchiness.
Cheddar Pecan Corn Muffins
Ingredients
1 cup yellow cornmeal

1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon white pepper
1 1/4 cup shredded cheddar cheese
3/4 cup chopped pecans or walnuts
2 large eggs
1 cup milk
1/4 cup butter, melted
Directions
1. In a medium bowl, mix the dry ingredients together, the cornmeal, flour, sugar,
salt, baking powder, and white pepper. Add the cheese and nuts.
2. In another bowl, whisk two large eggs. Add the milk and melted butter.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just
combined. Spooned the batter into ten to twelve well-greased muffin tins.
4. Bake for ten minutes until done. Let the muffins sit in the tins for a few minutes
and then remove them to wire racks to cool.
Mango Paradise Muffins

This time of year, the mangos look so
luscious, especially since the local
fruit is not on yet. With a little luck,
youll find firm, ripe mangos without
bruises at reasonable prices. Load up
on them.
Now what to do with all those luscious

mangoes?
Mangos work well in muffins and

quick breads where the moisture
enhances the bread.
The following recipe calls for diced mangos and coconut. The recipe also calls for
a touch of allspice which complements the mango well. They are topped with a
brown sugar streusel. These are great, moist muffins that bake into well-domed
attractive treats youll want to share with your guests.
Mango Paradise Muffin Recipe
Ingredients

1/2 teaspoon salt
1/4 teaspoon allspice
3/4 cup shredded, sweetened coconut
2 large eggs
1 cup buttermilk
1/4 cup butter, melted
1/3 cup brown sugar
1 cup diced mangoes
3 tablespoons all-purpose flour
3 tablespoons brown sugar
3 tablespoons butter
Directions
1. In a medium bowl, mix the dry ingredients together including the coconut.
2. In another bowl, whisk two large eggs. Add the milk, melted butter, and brown
sugar. Add the mangoes.
combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins
will give you large, nicely-domed muffins. Fill any unused muffins cups half full of
water.
4. For the streusel topping, mix together the three tablespoons flour, the three
tablespoons brown sugar, and the cinnamon. Cut in the three tablespoons batter
until crumbly. Spoon the topping over the batter in the muffin tins.
5. Bake for 15 to 18 minutes until they test done with a toothpick. Let the muffins
sit in the tins for a few minutes and then remove them to wire racks to cool.
Blueberry Corn Muffin Recipe

Corn muffins and blueberries are a
classic combination. In this recipe, the
corn meal is presoaked for a softer,
less gritty texture. The not-too-sweet
cornbread muffins set off the
blueberries perfectly. While many
corn muffins have more flour than
cornmeal and are almost cake-like,
this recipe maintains its cornbread
roots with equal parts of each.
Ingredients
1 1/4 cups cornmeal

1/3 cup very hot water
3/4 cup vegetable oil
3 large eggs, whisked
1 teaspoon salt
1 cup fresh or frozen blueberries
Directions
Preheat the oven to 425 degrees

1. Measure the cornmeal into a large bowl. Add the hot water and oil and set it
aside to soak. Let it soak for fifteen to twenty minutes.
Bakers Note: Soaking the cornmeal before mixing alleviates the gritty texture
sometimes found in cornbread. For a more corn-like flavor, use a coarse-ground
cornmeal.
2. In the meantime, whisk the three eggs in another medium bowl. Add the
granulated sugar, salt, and extracts. Stir until smooth.
3. Mix the flour and baking powder together in a medium bowl.
4. Add the egg and sugar mixture to the cornmeal mixture. Stir with a spatula
until smooth.
Bakers Note: Measure the flour by first whisking the flour in the bag to lighten it
and then spooning the flour into the measure before screeing it off with a
straightedge. If you dip the flour from the bag, it will be more packed and dense
and you will have too much flour in the recipe. Cornmeal does not pack as readily
as flour and we do dip to measure our cornmeal.
5. Add the flour mixture all at once to the wet mixture. Stir with the spatula until
just combined. Some lumps should remain.
Bakers Note: This is the classic muffin method of mixing, adding all the dry
ingredients to the wet ingredients and mixing with a spatula only until moistened.
If you stir too much, you will develop the gluten and your muffin will be chewy
instead of tender. Do not use an electric mixer for this mixing.
6. Sprinkle the blueberries over the batter. Do not stir. Spoon the batter into very
well greased muffin tins or muffin tins lined with paper cups. Try to catch a few
blueberries in each spoonful of batter. Fill the cups until full or almost full.
Bakers Note: As you stir the blueberries into the batter, especially with frozen
blueberries, the juice stains the batter. If you sprinkle the blueberries on top and
spoon blueberries with the batter, you will reduce the staining.
Filling the cups full will help the muffins dome. If the temperature in the oven is
hot enough and the sugar content is not too high, your muffins should dome
instead spread.
7. Bake for five minutes at 425 degrees and then lower the temperature to 350
degrees. Bake for another 20 minutes or until the muffins just begin to brown.
The baking time will vary depending on how well your oven retains heat after
reducing the temperature.
Bakers Note: The initial hot oven creates oven spring which helps the muffins
dome. Most of the oven spring is created by steam in the batter.
8. If you are baking your muffins without liners, let the muffins sit in the tins for
five to ten minutes before removing the muffins to finish cooling on wire racks.
Bakers Note: Cornmeal muffins tend to be fragile. You may want to consider
paper liners. Because the batter sticks to paper liners, you will not get as much
lift with paper liners.
California Golden Raisin Muffins

One of our practice recipes in our free
baking lessons is for a wonderful bread
called Golden California Raisin Bread.
Its made with plump golden raisins and
a touch of orange and cinnamon. There
was just one thing wrong--we have to
wait for the yeast to rise to enjoy this
combination of flavors. So we set out to
make muffins with those same flavors.
Now we can wake up to the aroma of
golden raisins, orange and cinnamon.
California Golden Raisin Muffin

Recipe
Ingredients

3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup golden raisins
1 tablespoons granulated sugar
Directions
Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin.

1. In a large bowl, stir together the flour, brown sugar, salt, baking powder,
baking soda, and cinnamon. Stir in the grated orange peel.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting
until the mixture is coarse and uniform.
3. In another bowl, stir together the orange juice, buttermilk, vanilla extract, and
eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the
raisins. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
4. Spoon the batter into muffin tin. Mix the granulated sugar and cinnamon
together and sprinkle on the tops of the muffins. Quickly place the muffins in the
oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until
the tops are lightly browned and a toothpick inserted in the center comes out
clean. Remove to a rack to cool.
Bakers note: The initial burst of heat in the hot oven will help the muffins dome.
How quickly the muffins bake will depend somewhat on how well your particular
oven retains heat.
Green Pistachio Muffin Recipe

Green muffins? Well, theyre not
really green but they are green
enough for St. Patricks Day.
Besides, they are very good with
pistachios in the muffins and topped
on the muffins.
This is a nice crunchy muffin with a

great pistachio flavor. Though this
was designed for St. Patricks Day, it
is great everyday.
This is an easy muffin to put together

but shelling all those pistachios takes a little time. Solve that problem by shelling
them in front of the TV the night before.
Ingredients

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon zest
1/2 cup pistachios, finely chopped
1/2 cup butter
2 large eggs
1/2 teaspoon rum extract
1/2 cup milk
1/2 cup pistachios, coarsely chopped
Directions
1. Combine the dry ingredients including the zest and finely chopped pistachios
in a large bowl.
2. Cream the butter and sugar together in a mixer with the paddle attachment.
Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add
the vanilla and rum extracts.
3. Starting with about 1/4 of the dry mixture, alternately add part of the dry
ingredients and the milk, briefly mixing after each addition. Do not over-mix the
batter.
4. Scoop the batter into the prepared tins. Sprinkle the tops with the coarsely
chopped pistachios. Place the muffins in the oven and immediately turn the
temperature down to 375 degrees. Bake for 15 minutes or until the muffins test
done. After the muffins have cooled for five minutes, remove them from the tins
to cool on a wire rack.
Makes ten large muffins.
Bakers Note: Its the finely chopped pistachios that give the muffin a green hue.
We used a nut chopper to chop ours finely. You can also chop them in a food
processor.
Nancys Indescribably Delicious Banana Muffin

Recipe
We found a recipe in the Nancys
Kitchen newsletter for indescribably
delicious banana bread. We modified
it and converted it to a muffin recipe.
We think you will agree that it really
is indescribably delicious.
Ingredients
For the muffins:
1 cup butter
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
4 very ripe bananas, mashed
1/4 cup buttermilk
1 teaspoons baking soda
2 cups all purpose flour
For the topping:
3/4 cup butter

1 1/3 cup brown sugar
2/3 cup milk
2 cups chopped walnuts or pecans
Directions
Preheat oven to 425 degrees.
1. Cream the one cup butter, granulated sugar, and salt together. Add the eggs,
one at a time, and beat until the mixture is light and fluffy. Add the mashed
bananas and vanilla and mix well. Add the buttermilk.
2. In another bowl, sift together flour, baking soda, and baking powder. Fold the
flour mixture into the banana mixture, stirring just until combined. Spoon the
batter into muffin tins lined with paper liners. The recipe will make about 24
muffins.
3. Bake in the hot oven for five minutes. Then without opening the oven door,
turn the oven temperature down to 350 degrees and keep baking for another ten
minutes or until the muffins test done. (The total time of 15 minutes will vary
depending on how well your particular oven holds heat.) Set the muffins aside to
cool.
For the topping:
1. Place the oven rack at upper 2/3s level. (One shelf down in our test oven.)
2. Melt the remaining butter in saucepan. Add the brown sugar and milk. Cook
the syrup for about five minutes or until it is like a hot caramel sauce, almost soft-
ball stage (215 to 220 degrees). Remove the topping from heat and add the
chopped nuts. Set the oven to broil.
3. With the muffins in the pans, spread the nut mixture over the muffins. Place
the topped muffins back in the oven under the broiler element and cook until the
topping is bubbly and brown. You will need to watch very carefully, to make sure
that the topping does not burn. In our oven, the topping was done in less than
two minutes. Remove the muffins immediately, before the topping sets up and
sticks to the pan.
Bakers notes: Since this recipe is loaded with bananas that weigh the batter
down, special techniques are employed to make the muffins lighter. The batter
has extra leavening and calls for careful mixing. The bananas add a lot of
moisture to the recipe and the initial hot oven gives the muffins a burst of steam
to help create lift. (Make sure that the muffins are completely cooked or the
steam-filled muffins will collapse as they cool.) This should give you a lighter
muffin but they will not be highly domed.
Be prepared for the topping to drip and drizzle and make a bit of a mess.
Cinnamon Banana Breakfast Muffins

This is a great glorified muffin. It is
made like banana bread, topped with
sliced bananas, brushed with butter,
and then covered with a cinnamon
and sugar mixture.
This muffin works best in a jumbo
muffin tin.
Ingredients
1 cup butter
1 cup sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about three large)
2/3 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
bananas for slicing
2 tablespoons melted butter for brushing on the cake tops
1/4 cup turbinado sugar for sprinkling
Directions
Prepare the baking molds by greasing well and flouring the bottoms. Texas or
jumbo muffin tins work best instead of the standard-sized muffin tins. Preheat the
oven to 350 degrees.
1. Cream the butter and sugar together until light and fluffy. Add the eggs and
continue beating. Add the bananas, vanilla, and buttermilk.
2. In another bowl, mix the flour, baking powder, baking soda, and cinnamon
together.
3. Add the flour mixture to the butter-banana mixture and fold in.
4. Spoon the batter into the prepared molds.
5. Slice the bananas and arrange them on top of the dough. Use as many slices
as desired. (Remember, the dough will expand in the oven while the banana
slices will tend to become smaller.)
6. Brush the tops with the melted butter and then sprinkle them with turbinado
sugar.
7. Bake at 350 degrees for 30 to 35 minutes depending on the size of the baking
molds. A toothpick inserted in the center of the cake should come out clean. Cool
on wire racks.
Sour Cream Rye Muffins

Why are you baking rye muffins?
Merri Ann asked. I was looking for a
hearty, whole grain muffin that would
work as a breakfast muffin, maybe
with eggs and bacon. Merri Ann was
picturing rye bread with caraway
seeds. If you leave the caraway
seeds out, your breads and muffins
will be mild-flavored.
These are really great muffins--

flavorful and moist, yet mild.
These well-domed muffins will rank with your best whole grain muffins. (And if
you dont tell the kids, they wont know that they are whole grain.) They are moist
and soft, not dry. The rye flour makes them tender and without caraway seeds,
they are mild and delicious.
This makes a great base recipe. Try them also with golden raisins, walnuts, or
both.
Ingredients
1 cup medium or dark rye flour

1 cup stone ground whole wheat flour
1/2 teaspoon salt
2 large eggs
zest from one orange
1/4 cup brown sugar
1 cup sour cream
Directions

1. In a medium bowl, mix the flours, salt, baking powder, baking soda, and
allspice.
2. In another medium bowl, whisk two large eggs. Add the oil, zest, brown sugar,
and sour cream. Blend well.
combined. Spoon the batter into about eight well-greased muffin tins. Eight
muffins will give you large, nicely-domed muffins. Fill any unused muffins cups
half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350
degrees and continue baking for another 8 to 10 minutes or until they test done
with a toothpick. Let the muffins sit in the tins for about five minutes and then
remove them to wire racks to cool.
Bakers note: The burst of heat in the initial high temperature helps dome the
muffins.
Variations: These muffins work wonderfully well with dry fruit and nuts. Add
three-quarters to one cup of your favorite dried fruit, a 1/2 cup chopped walnuts,
or both. Our favorite is golden raisins, but cranberries, and walnuts work very
well.
Streusel Topped Peach Muffins

Its peach season. If you have a
couple extra peaches, treat your
family to these peach muffins. They
are light and airy with nuggets of
peaches buried within and topped
with a brown sugar streusel.
Muffins can range from hearty and

bread-like to rich and cake-like. This
is more like the latterlight, topped
with a streusel, and sweetened with
peaches. The sour cream gives
these a richness.
Ingredients
1/2 teaspoon salt
2 large eggs
2 tablespoons milk
1/3 brown sugar
1 cup sour cream
1 cup peaches, peeled and diced
For the topping:
1/4 cup all-purpose flour

1/4 cup brown sugar
Directions

1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and
allspice.
2. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour
cream. Blend well. Stir in the peaches.
water.
4. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in
with a pastry knife until you have a coarse mixture. Spoon the topping onto the
muffins before baking.
with a toothpick. Let the muffins sit in the tins for a few minutes and then remove
them to wire racks to cool.
Bakers note: The peaches add some liquid to this recipe. Depending on how
ripe and juicy your peaches are, you may need to adjust the moisture by adding
a tablespoon of flour or milk. The batter should be thick and spoonable.
Banana Chocolate Chocolate Chip Muffins

This muffin is scrumptious, our favorite
chocolate muffin. The bananas give it a tender
moistness and the nuts and chocolate chips are
just right. This may be a little indulgent for
breakfast but were sure they wont go to waste.
Yes, this muffin is as good as it sounds--a

chocolate muffin with chocolate chips and
walnuts with the added flavor and moistness of
ripe bananas. This is a great mid-morning
snack. Its a fairly sweet muffin but not as sweet
as a cookie or cake and still maintains its muffin
character. Keep this recipe.
Ingredients

1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
2 large eggs
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two small bananas)
1/2 cup walnuts, chopped

2/3 cup semisweet chocolate chips
Directions

1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to
the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in
the nuts and chocolate chips.
water.
muffins.
Cherry Pecan Muffins

This recipe is very similar to the
peach muffin recipe. Again, they are
light and airy but are studded with
maraschino cherries and topped with
a brown sugar streusel.
This is another light, sweet muffin

made rich with sour cream. The
bright red cherry bits make this a
particularly attractive muffin and a
delight for kids.
Ingredients

1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs
1/4 cup milk
1/2 teaspoon almond extract
1/3 brown sugar
1 cup sour cream
1 10-ounce jar of maraschino cherries, drained and chopped
2/3 cup pecans, chopped
For the topping:
1/4 cup all-purpose flour

1/4 cup brown sugar
Directions
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and
nutmeg.
2. In another bowl, whisk two large eggs. Add the oil, milk, extract, brown sugar,
and sour cream. Blend well. Stir in the cherries and nuts.
water.
4. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in
with a pastry knife until you have a coarse mixture. Spoon the topping onto the
muffins before baking.
muffins.
Butterscotch Pecan Muffins

Butterscotch and pecans is a favorite
combination. Put them in a muffin
and you a have a great muffin. Serve
them for breakfast, for brunch or as
an after school snack. Any time is a
good time for steaming hot muffins
loaded with goodies like this.
These are great muffins. They are

just a little sweeter than most
breakfast muffins but quality
butterscotch chips make these
irresistible. They are best served
steaming warm with the chips still melted from the oven heat. If theyve cooled,
reheat them in the microwave. The turbinado sugar makes the tops crunchy.
Ingredients

3/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1/2 cup buttermilk
3/4 cup brown sugar
3/4 cup butterscotch chips
2/3 cup pecan pieces
turbinado sugar for topping
Directions

1. In a large bowl, stir together the flours, salt, baking powder, baking soda, and
cinnamon.
2. In another bowl, stir together the eggs, vegetable oil, buttermilk, extract, and
brown sugar until smooth. Form a well in the dry ingredients and pour in the
liquid mixture. Stir to combine. (Do not over-stir; some lumps are acceptable.)
Fold in the butterscotch chips and nuts.
3. Spoon the batter into the prepared muffin tin. Sprinkle the turbinado sugar over
the muffins. Quickly place the muffins in the oven and reduce the heat to 375
degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a
toothpick inserted in the center comes out clean. Remove the muffins from the
pan to a rack to cool.
Bakers note: Baking times will vary depending on how well your oven holds the
heat. The high heat creates a burst of steam in the batter that helps the muffins
rise with well-domed tops.
Chocolate Chip Pumpkin Muffins

Hanna in Production told us that her
favorite cookies were moist
Chocolate Chip Pumpkin Cookies.
We made them. They are good.
(Click here for the recipe for
Chocolate Chip Pumpkin Cookies.)
Why not chocolate chip pumpkin

muffins? These are really good. (We
usually send goodies from the test
kitchen home with employees. Allison
in Production said that her husband
went nuts over these muffins.)
Pumpkin makes baked goods very moist and scrumptious. And of course,
chocolate makes everything better. This medium-sweet muffin is great fro brunch
or as an after school treat. Because it has pumpkin and part whole wheat flour, it
is better for the kids (of all ages) than most.
Ingredients

1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 large eggs
1 cup canned pumpkin
1/2 cup milk
3/4 cup brown sugar
3/4 cup chocolate chips
Directions

1. In a large bowl, stir together the flour, salt, baking powder, cinnamon, cloves,
and nutmeg.
2. In another bowl, stir together the eggs, pumpkin, vegetable oil, extract, and
brown sugar until smooth. Form a well in the dry ingredients and pour in the
liquid mixture. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
Fold in the chocolate chips.
4. Spoon the batter into muffin tin. Sprinkle the turbinado sugar over the muffins.
Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let
bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick
inserted in the center comes out clean. Let cool for a few minutes and then
remove the muffins from the pan to a rack to cool.
Bakers note: Baking times will vary depending on how well your oven holds the
heat. The high creates a burst of steam in the batter that helps the muffins rise
with well-domed tops.
Good Earth Pumpkin

and Apricot Muffins
Okay, we know that apricots arent
for everyone but these are darned
good. If you really dont want to try apricots, use raisins or chopped dates
instead.
The pumpkin, apricots, and spices in this muffin create a rich, ruddy-orange color
and warm, earthy flavors. Its an unusual muffin with comforting, wholesome
goodness. Give it a try; we think you will enjoy it.
These are very good muffins. If you dont like apricots, try raisins, dates, or even
dried cranberriesany dried fruit will do. (We have very good Bakers Dried Fruit
available on our site) The turbinado sugar on top gives the muffin tops crunch.
This is a medium sweet muffin.
Ingredients

1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3 large eggs
1 cup canned pumpkin
1/2 cup milk
3/4 cup brown sugar
3/4 cup dried apricots, 1/4-inch diced
1/2 cup walnuts
Directions

1. In a large bowl, stir together the flours, salt, baking powder, and spices.
2. In another bowl, stir together the eggs, pumpkin, vegetable oil, milk, vanilla
extract, and brown sugar. Form a well in the dry ingredients and pour in the liquid
mixture. Add the chopped apricots and walnuts. Stir to combine. (Do not over-
stir. Some lumps are acceptable.)
3. Spoon the batter into the muffin cups. Sprinkle the tops with turbinado sugar.
4. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let
bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick
inserted in the center comes out clean. Remove to a rack to cool. After five
minutes, remove the muffins from the tins and serve.
Raggedy Ann Cinnamon Chip Muffins Recipe
These muffins are made with
cinnamon baking chips. In the high
heat of the oven (the oven is set to
425 degrees), the cinnamon chips
melt leaving swirls of cinnamon
through the muffins. With all that
melting cinnamon, the tops are
often roughhewn and ragged and
hence the name, Raggedy Ann
Cinnamon Chip Muffins. These are
very good muffins.
This recipe makes ten large, well-

domed muffins or 12 smaller ones.
Ingredients
2 large eggs
1 cup buttermilk
one teaspoon vanilla
1/3 cup whole rolled oats
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup Prepared Pantry or equal cinnamon chips
For the topping:
2 tablespoons granulated sugar

Directions
Preheat oven to 425 degrees. Grease a muffin pan.
1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla. Set
aside.
2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt,
and cinnamon together.
3. Make a well in the dry ingredients and add the liquid ingredients. Stir only until
combined. Add the cinnamon chips.
4. Drop the batter into the greased muffin cups. Mix the two tablespoons sugar
and 1/2 teaspoon cinnamon together. Spoon the cinnamon sugar over the
muffins.
5. Place the muffin pan in the oven. Immediately turn the temperature down to
375 degrees. Bake for 15 minutes or until done. Baking times will vary depending
on how well your oven holds heat. Cool the muffins on a wire rack.
Banana Pecan Muffin Recipe

This is a great breakfast muffin
sweet and moist and fruity but
without a lot of fat. It has a full cup of
chopped pecans. Rather than
creaming butter and sugar together,
you will use the muffin method for
mixing. Be sure to use very ripe
bananas for full flavor.
We enjoyed these muffins with

Strawberry Rhubarb Gourmet Jam
and they were perfect.
Ingredients
1 3/4 cups plus two tablespoons all-purpose flour

1/2 teaspoon salt
2 large eggs
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 cup pecans, finely chopped
Directions
1. In a medium bowl, mix the flour, salt, baking powder, and baking soda
together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to
the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the
nuts.
water.
muffins.
How to Convert a Muffin Recipe to a Muffin Tops

Recipe
There are a couple adjustments that you will need to make to your favorite muffin
recipe to make tops. Since they are thinner, they bake in less time. Many muffin
recipes call for high heat at the beginning of the baking period to create the rise
necessary for attractive domes. With muffin tops, thats not necessary. We baked
our recipes at 375 degrees and were done in 15 to 16 minutes.

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A Collection of Muffin

Recipes and Techniques for

The Prepared Pantry

How to Bake: Muffins (with recipes)......................................................................3

The Prepared Pantry

Closing the door as quickly as possible to keep the heat trapped.

Back to the mixing:

Now for those streusel recipes that we promised:

Brown Sugar and Nut Streusel Topping

1/2 cup walnut pieces

1. Chop the walnuts into small pieces.

1/2 cup granulated sugar

1. Fill your muffin tins. Time and

There it isthree simple rules to make very attractive muffins.

How to Make Refrigerator Bran Muffins

Refrigerator Bran Muffins Recipe

3 cups all-bran cereal such as All Bran or Bran Buds

Preheat the oven to 400 degrees.

First, for the orange muffins . . .

Orange Nut Streusel Topping

1/2 cup walnut pieces

1. Chop the walnuts into small pieces.

To put a fancy graham crumb topping on your muffins . . .

1/2 cup brown sugar

1. Mix the first four ingredients together.

To put a cream cheese frosting on your muffins . . .

Cream Cheese Topping

8 ounces cream cheese

1. In a small bowl, beat the cream

Great Granola Muffin Recipe

We wondered what the granola would

This is another easy recipe to make.

1 1/3 cup flour

1. Combine the dry ingredients including the granola in a large bowl.

Makes ten medium or 12 small muffins.

Granola and Raisin Muffins

This recipe uses the creaming

1 1/4 cup flour

1. Combine the dry ingredients including the granola in a large bowl.

Makes ten medium or 12 small muffins.

Cinnamon Orange Walnut Muffins

Cinnamon Orange Walnut Muffin

2 1/4 cups all-purpose flour

Preheat the oven to 375 degrees.

Cheddar Pecan Corn Muffins

Cheddar Pecan Corn Muffins

1 cup yellow cornmeal

Preheat the oven to 425 degrees.

Mango Paradise Muffins

Now what to do with all those luscious

Mangos work well in muffins and

Mango Paradise Muffin Recipe

2 cups all-purpose flour

Preheat the oven to 425 degrees.

Blueberry Corn Muffin Recipe

1 1/4 cups cornmeal

Preheat the oven to 425 degrees

California Golden Raisin Muffins