May means Mother’s Day, graduation days and bridal teas, plus day after day of working a little too hard and a little too long outside in beautiful springtime weather. Muffins are the most delicious and practical little packages possible to celebrate the best mother, the best graduate, the best friends — or just yourself, doing your best day after day to make the world a little more beautiful. Here, have a muffin!
Simply the Best
Recipe Name: Carrot Cake Muffins Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 24 muffins
Author: Tammy Algood
Recipe type: Carrot Cake Muffins
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups granulated sugar
- 3 eggs
- ¾ cup vegetable oil
- 3½ teaspoons pure vanilla extract, divided
- 1 (8-ounce) can crushed pineapple, undrained
- 2 large carrots, peeled and finely grated
- 1 cup golden raisins
- 1 cup chopped toasted pecans
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Grease 24 muffin cups, or line and grease the liners. Set aside. In a mixing bowl, stir together the flour, cinnamon, baking soda, salt and nutmeg. Make a well in the center and set aside.
- In a separate bowl, stir together the granulated sugar, eggs, oil and 2½ teaspoons of the extract. Fold in the pineapple and carrots, stirring to blend. Add to the flour mixture and stir just until moistened. Fold in the raisins and pecans. Spoon evenly into the prepared muffin cups, filling two-thirds full. Bake 23–25 minutes or until a tester inserted in the center comes out clean. Cool in the pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
- Meanwhile, in a mixing bowl, stir together the powdered sugar and the remaining extract along with 1 tablespoon of the milk. Add the remaining milk a bit at a time until the desired consistency is achieved. Drizzle over the cooled muffins.
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Bittersweet Chocolate & Orange Muffins
Recipe Name: Bittersweet Chocolate & Orange Muffins Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 muffins
Author: Tammy Algood
Ingredients
- 1½ cups all-purpose flour
- ½ cup sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup buttermilk
- ½ cup orange juice
- ½ cup vegetable oil
- 1 teaspoon orange extract (or 1 teaspoon pure vanilla extract plus 1 teaspoon finely grated orange zest)
- ½ cup bittersweet chocolate, chopped
Instructions
- Preheat the oven to 375 degrees. Grease 12 muffin cups with nonstick cooking spray, or place liners in the cups and lightly spray the liners. Set aside.
- In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Set aside. Place the egg, buttermilk, orange juice, oil and extract in the bowl of an electric mixer. Beat until well blended. Add to the flour mixture and stir until just moistened. Fold in the chocolate and fill the muffin cups two-thirds full.
- Bake 17–20 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove from the pan and cool completely or serve warm.
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Buttermilk Biscuit Muffins
Recipe Name: Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 muffins
Author: Tammy Algood
Ingredients
- 2¼ cups all-purpose flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, slightly softened
- 1 cup buttermilk
Instructions
- Preheat the oven to 350 degrees. Grease or line a muffin pan with 12 cups and set aside. In a mixing bowl, stir together the flour, sugar, baking powder and salt. With a pastry cutter or two forks, cut in the butter until the texture resembles coarse meal. Add the buttermilk and stir just until blended. Spoon into the prepared muffin pan with a ⅓-cup measure. Bake 40–45 minutes or until crusty and golden-brown. Serve warm.
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Sunflower Seed Muffin
Recipe Name: Sunflower Seed Muffin Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 muffins
Author: Tammy Algood
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup dry roasted sunflower seed kernels
- 1 egg
- ¾ cup half-and-half
- ½ cup honey
- ¼ cup buttermilk
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees. Grease 12 muffin cups with nonstick cooking spray, or place liners in the cups and lightly spray the liners. Set aside. In a medium bowl, stir together both of the flours, baking powder and salt. Add the sunflower seeds and stir gently to coat. Set aside. In a separate bowl, whisk together the egg, half-and-half, honey, buttermilk and butter. Add to the flour mixture, stirring just until moistened.
- Evenly spoon into the muffin cups, filling two-thirds full. Bake 20–22 minutes or until golden-brown. Cool in the pan for 5 minutes on a wire rack. Remove from the pan and cool completely on a wire rack.
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Applesauce Streusel Muffins
Recipe Name: Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12–14 muffins
Author: Tammy Algood
Ingredients
- 4 cups plus 3 tablespoons all-purpose baking mix, divided
- ½ cup plus ⅓ cup granulated sugar, divided
- 2¼ teaspoons ground cinnamon, divided
- ⅛ teaspoon ground nutmeg
- ⅔ cup chunky applesauce (unflavored)
- ½ cup milk
- ¼ cup vegetable oil
- 2 eggs
- ¼ cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400 degrees. Grease at least 12 muffin cups, or line and grease the liners. Set aside. In a mixing bowl, stir together 4 cups of the baking mix, ½ cup of the granulated sugar, 2 teaspoons of the cinnamon and the nutmeg. Make a well in the center and set aside.
- In a separate bowl, whisk together the applesauce, milk, oil and eggs. Set aside.
- In another small bowl, stir together the remaining baking mix, granulated sugar and cinnamon. Add the brown sugar and butter, stirring until well blended and crumbly. Set aside.
- Add the applesauce mixture to the flour mixture and stir just until moistened. Evenly spoon into the prepared muffin cups, filling nearly full. Sprinkle the tops with the brown sugar topping. Bake 18–20 minutes or until a tester inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on a wire rack.
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Ham and Swiss Corn Muffins
Recipe Name: Ham and Swiss Corn Muffins Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 muffins
Author: Tammy Algood
Ingredients
- 2 cups self-rising cornmeal mix
- 1 tablespoon sugar
- 1½ cups buttermilk
- 2 tablespoons Dijon mustard
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese
Instructions
- Place a 12-cup muffin tin in the oven and preheat to 425 degrees. Meanwhile, in a mixing bowl, stir together the cornmeal mix and sugar. Make a well in the center and set aside.
- In a separate bowl, whisk together the buttermilk, mustard and egg until well blended. Add to the cornmeal mixture, stirring just until moistened. Add the butter, ham and cheese, blending well. Set aside. Remove the muffin tin from the oven and grease each cup with cooking spray. Spoon the batter evenly into the hot cups, filling each nearly full. Bake 16–18 minutes or until golden brown. Remove from the pan and cool for 10 minutes on a wire rack before serving warm.
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