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Ok, I have recently become really into baking muffins. Any tips and helpful suggestions are welcome! I have not yet mastered the "bread" recipes of the muffins I am making yet. I will take help for that too! So far I have made blueberry, banana chocolate chip, zucchini, and raspberry streusel muffins.

Yum!. Please someone tell me the recipes too. I search the whole internet but cant find good one. Here maybe someone can share personalized one. Please do send them to me too.

Muffins are a great quick grab thing. They tastes delicious. I love mixed-fruit muffin and chocolate muffins the most.

I love pumpkin muffins with chocolate chips on top! Yummy!

I remember a friend who likes muffins, I miss her

Depends on flavors you prefer. Do you love chocolate?

I love vanilla flavour, have you tried making it?

I love muffins. Unfortunately, I've had to cut back on them significantly due to some health issues I've got going on right now. But I have a pumpkin crumb cake muffin recipe that I adore (especially in the fall). I'm not a fan of pumpkin bread, but these muffins are wonderful. And if you get the bake just right (this takes experimentation with your oven because every oven I've had, it's been a little bit different), the center even gets a pumpkin pie consistency. I'll leave the recipe below.

Ingredients:
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
2 large eggs, at room temperature
1/4 cup (60ml) milk, at room temperature*

Crumb Topping
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)
1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk*

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

3. Spoon the batter into liners, filling them almost full.

4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.

6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Ldpuff wrote: ↑27 Dec 2020, 19:37 Ok, I have recently become really into baking muffins. Any tips and helpful suggestions are welcome! I have not yet mastered the "bread" recipes of the muffins I am making yet. I will take help for that too! So far I have made blueberry, banana chocolate chip, zucchini, and raspberry streusel muffins.

You should definitely try toasted walnut and coconut. Use dessicated coconut.

Zucchini muffins sound great, I'll give that a go. I've baked quite a few batches of vanilla muffins and have tried carrot and banana muffins as well.

I absolutely love eating muffins. Too bad I do not know how to make them.

I am not familiar with muffins as I am with cakes and bread. So I think I’d be waiting for the recipes to pour in too.

Yummy!!. Please give me a good recipe too. First time I tried to bake muffins it turned out bad

Muffins are like large fairy cakes, which in turn, are like small Victoria sponges. I love them all, especially if they have a syrup or jam topping1

I'd be happy to share a detailed recipe for making blueberry muffins:

Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries

Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Feel free to customize the recipe by adding nuts, chocolate chips, or your favorite fruits.