Things to know about muffins:
- Don't worry about lumps in the batter; the less a muffin is beaten, the better.
- For thick batters, fill cups level with the top; for thin batters, fill 3/4 full to avoid spilage.
- Bake muffins in the center of a pre-heated oven.
- Muffins can be frozen for up to 3 months.
- Miniature muffin cups cook for 10-15 minutes; standard sizes cook for 20-25 min, and oversized cook for 25-30 min.
Banana Pecan Muffins
Use an overripe banana with black, mottled skin and soft, very sweet flesh - these are best for baking.
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups mashed ripe bananas (3 medium bananas)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
3/4 cup (3 oz.) pecans, finely chopped
1. Preheat the oven to 375 deg. F. Grease or line 10 standard muffin cups. Fill the other 2 halfway with water.
2. In a large bowl, using a whisk or an electric mixer, combine the sugar, oil, and eggs until light colored and foamy. Add mashed bananas and beat well. The banana will incorporate, but still be chunky.
3. In a large bowl, using a whisk, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the pecans and the banana mixture and stir with a large spatula until just moistened, about 10 strokes.
4. Spoon into cups until level with the tops. Place the pan on a rack in the center of the oven and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean and the tops feel dry and springy. Cool the muffins in the pan for 5 minutes before transferring to a cooling rack.
Spiced Applesauce Muffins
An American classic.
1 1/4 cups unsweetened applesauce
1/4 cup packed brown sugar
2 large eggs
2 Tbs vegetable oil
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp powdered instant espresso
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
3/4 cup raisins or chopped nuts (optional)
1. Preheat the oven to 375 deg. F. Grease or line 9 standard muffin cups, and fill the other 3 halfway with water.
2. In a large bowl, using a whisk, combine the applesauce, brown sugar, eggs, and oil.
3. In a large bowl, using a whisk, combine the flour, baking soda, espresso, and spices. Add to the wet mixture and stir with a large spatula until just moistened, about 10 strokes. Add the raisins or nuts, if using.
4. Spoon the batter into the cups until level with the tops. Place the pan in the center of the oven and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops feel springy. Cool the muffins in the pan for 5 minutes before transferring to a cooling rack.
Raspberry Cornmeal Muffins
If your raspberries are tart, sprinkle them with some of the sugar and macerate for 15 minutes to sweeten them up.
1 1/4 cups all-purpose flour
3/4 cup fine yellow cornmeal
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Grated zest of 1 lemon, just the yellow part
1 cup milk
2 large eggs
1/3 cup corn oil
1 1/2 cups fresh red or golden raspberries
1. Preheat the oven to 400 deg. F. Grease or line 9 standard muffin cups.
2. In a large bowl, using a whisk, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and zest.
3. In a large bowl, using a whisk or an electric mixer, combine the milk, eggs, and corn oil and beat for 1 minute. Pour into the flour mixture and stir with a large spatula just until evenly moistened, not more than 15 or 20 strokes. Gently fold in the raspberries, taking care not to break them up (the batter will be lumpy).
4. Spoon the batter into each muffin cup until just below the tops. Place the pan on a rack in the center of the oven and bake 20-25 minutes, or until browned, the tops feel dry and springy, and a toothpick inserted in the center comes out clean. Do not overbake. Cool the muffins for 5 minutes in the pan before transferring to a cooling rack.
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