Our Favorite Muffin Recipes

  1. clstar’s Lemon Ricotta Muffins

    Photo by Nestie clstar

    Lemon and ricotta are a great combination. Not only are these muffins flavorful, they are incredibly light and fluffy and make for a perfect morning treat.

    Lemon Ricotta Muffins on Cook Like a Champion
    (Adapted from Giada De Laurentiis)

    2 cups all-purpose flour
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 cup plus 1 tsp. sugar or more as needed for sprinkling
    1/2 cup (1 stick) unsalted butter, room temperature
    1 Tbl. finely grated lemon zest (from 2 lemons)
    1 cup whole-milk ricotta cheese
    1 large egg
    1 Tbl. fresh lemon juice
    1/2 tsp. almond extract
    1/3 cup thinly sliced almonds

    1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, using an electric mixer, beat together 1 cup sugar, butter, and lemon zest until light and fluffy.
    4. Beat in the ricotta. Once that is blended, beat in the egg, lemon juice, and almond extract.
    5. Slowly add in the dry ingredients and stir until just blended. The batter will be thick and fluffy.
    6. Divide the batter among muffin cups and sprinkle each with almonds and sugar. Gently press the almonds into the batter to prevent them from falling off during baking.
    7. Bake about 20 minutes, until the muffins are pale golden on top.

  2. BridgetMc’s Banana Coconut Muffins

    Photo by Nestie BridgetMc

    It’s fun to spruce up an oft-made recipe like banana muffins with some delicious coconut. Not only does it add a ton of flavor, it looks great!

    Banana Coconut Muffins on The Way the Cookie Crumbles
    (From Epicurious.com)

    Makes 8 muffins

    1 1/4 cups all-purpose flour
    1 tsp. baking powder
    1/4 tsp. salt
    2 very ripe bananas, mashed (3/4 cup)
    1 stick (1/2 cup) unsalted butter, melted
    2/3 cup sugar
    1 large egg
    1/2 tsp. vanilla
    3/4 cup sweetened flaked coconut

    1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.2. Whisk together flour, baking powder, and salt in a bowl and set aside. In a large bowl whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut until well combined, then fold in flour mixture until flour is just moistened.
    3. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

  3. Bella.in.CT’s Cinnamon Sugar Donut Muffins

    Photo by Nestie Bella.in.CT

    These easy-to-make muffins will be sure to satisfy your sinful cravings, only with slightly fewer calories.

    Cinnamon Sugar Donut Muffins on Bella’s Bistro
    (From Tasty Kitchen)

    Makes 12 muffins

    1 3/4 cup flour
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. nutmeg
    1/2 tsp. cinnamon
    1/3 cup vegetable oil
    3/4 cup sugar
    1 egg
    3/4 cup milk

    For the topping:
    1/4 cup butter
    1/3 cup white sugar
    1 Tbl. cinnamon

    1. Preheat oven to 350°F. Combine flour, baking powder, salt, nutmeg, and cinnamon in a bowl and set aside.
    2. In a large bowl, combine oil, sugar, egg, and milk. Add dry ingredients and stir until just combined.
    3. Bake in well-greased muffin tin for 15 to 20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
    4. Shake muffins out while still hot. Dip muffin tops in butter, then into the sugar/cinnamon mixture. Let cool.

  4. flymansWife’s Peach Muffins with Streusel Topping

    Photo by Nestie flymansWife

    Start your morning off right with these tasty and fruity delights!

    Peach Muffins with Streusel Topping on Delish

    Makes 18 muffins

    2 cups all-purpose flour
    1 cup whole-wheat flour
    1 cup granulated sugar
    1 Tbl. baking powder
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 tsp. cinnamon
    1 1/2 cups plain lowfat yogurt
    2 large eggs
    5 Tbl. unsalted butter, melted and cooled
    3 Tbl. milk
    1 1/2 cups peaches, pitted and chopped

    1/3 cup brown sugar, lightly packed
    1/3 cup flour
    1/2 tsp. cinnamon
    2 Tbl. butter
    2/3 cup chopped pecans

    1. Preheat oven to 375°F. Coat 18 muffin tins with vegetable oil spray or line cups using liners.
    2. Combine all dry ingredients in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter, milk, and chopped peaches. Use a large ice-cream scoop to divide the batter evenly among the muffin cups.
    3. Prepare Streusel: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans.
    4. Sprinkle topping evenly over muffin batter. Bake until golden and a toothpick inserted into the center of a muffin comes out clean, approximately 25 to 30 minutes.
    5. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Best served same day.