Muffins are a wonderful treat, and there are many muffin recipes to choose from. There are many types and flavors to choose from, including chocolate chip, Banana, and peach. If you want to try something a little different, you might want to try a cranberry-cornmeal muffin. There are plenty of options available, and they are a great way to make your family’s mornings more enjoyable.
Banana chocolate chip muffins
Banana chocolate chip muffins are quick and easy to make. They’re very moist and have a dome top. To make them more healthy, substitute butter with coconut oil. You can also use lower fat milk, but the muffins won’t taste as sweet. Also, use ripe bananas for the best flavor.
Banana muffins are made with whole wheat flour, which is low in sugar. You can also substitute all-purpose flour. You can bake banana muffins the same way you would make a cake. For mini muffins, you can bake them for about 15 minutes. You can also use an egg substitute. To make the flax egg, you simply mix one tablespoon flaxseed meal with two and a half tablespoons of water. It will thicken in five minutes and can be used to replace the egg.
Once you’ve gathered all the ingredients, the next step is to grease a muffin pan. Line it with muffin liners or grease with butter before adding the wet ingredients. Mix the dry ingredients together, then add the wet ones, including melted butter, eggs, and whole milk. Stir in chocolate chips, if using.
Apple crumble muffins
Apple crumble muffins are an easy dessert that can be enjoyed anytime of the year. These muffins are filled with juicy apples and a delicious crumble topping. You can make the crumble topping by combining the ingredients in a food processor. Then, add the mixture to a muffin tin lined with muffin liners. After filling the muffin tin, bake the muffins for five minutes before removing them from the oven. They should be done baking when a toothpick inserted in the center comes out clean.
First, you need to chop the apples into small pieces, about 0.5 inches in diameter. Next, combine the apples and lemon juice and stir well to combine. Then, add the flour and spices to the wet ingredients. Whisk well to combine the wet and dry ingredients. Once combined, add the apples and fold them into the batter. Fill the muffin tin to about 3/4th full. After filling the muffin tin, sprinkle the muffins with crumble topping.
Apple crumble muffins are a great way to get a little extra fall into your day. These muffins are the perfect snack or lunch box treat. They are freezer-friendly and have an irresistible crumble topping that adds a little crunch to the muffins.
Peach cobbler muffins
For a delicious breakfast or snack, you can make Peach cobbler muffins. These muffins have a moist and fluffy texture. Fresh peaches are the best, but you can also use canned peaches in fruit juice. Just make sure to drain them well before adding them to the batter. Peaches pair well with cinnamon, and walnuts and slivered almonds will add extra flavor to these muffins.
Peaches are at their peak in Georgia during June and July. Try buying them from the farmers’ market at Forsyth Park on Saturdays. This recipe is easy to prepare and freezes well. It’s kid friendly, too. If you’d like to make muffins for the whole family, you can use a muffin pan that has 12 large cups.
Make the muffin batter by combining all the dry ingredients in a large bowl. Add the peaches, sugar, cinnamon, and lemon zest, and then mix well. Add 1 cup of diced peaches to the batter and fold to incorporate. Fill the muffin cups 3/4 full.
Cranberry-cornmeal muffins
Cranberry-cornmeal muffins are a delicious breakfast option that’s easy to make. This recipe uses whole cranberry sauce and swirls it twice through the batter to create a moist and savory-sweet muffin. The muffins have a nice texture and are a healthy choice for breakfast.
To make the muffins, line a 12 cup muffin pan with cupcake liners and grease it well. In a large bowl, combine the dry ingredients. In a medium bowl, mix the eggs, milk, and olive oil. Mix until just moistened, and then fold in the cranberries. Pour the batter into the prepared muffin pan and bake for 15-20 minutes.
In a separate bowl, mix the cranberries with 2 tablespoons of sugar. Mix well, then stir in the warm water. Add the remaining sugar, cornmeal, baking powder, baking soda, and salt. Whisk together the wet ingredients until well combined, and then gently fold them into the dry ingredients. Fill the muffins two-thirds full, and bake for 20 minutes or until golden brown.
