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Muffin Mania! 80+ Recipes Plus Quick Tips

If you’re a fan of freshly baked, homemade muffins, this is the page for you! I have dozens of different recipes organized below (some even healthified) that I’ve handpicked from around the ‘net.

WrapsI’ve organized them into groups for easier browsing (apple, banana, pineapple, strawberry, blueberry, and more) and then added a few simple baking tips at the bottom of the page.

I’ll be updating and adding to this collection over time so you may want to bookmark it for future reference. Enjoy!

*Ingredients listed below are a sample only and not a complete list

Apple

Banana

Blueberry

Bran/Oatmeal/Fiber

Carrot

Chocolate

Lemon

Pineapple

Pumpkin

Strawberry

Zucchini

Assorted

Baking a tasty batch of muffins isn’t that difficult but there are a few rules and tips to make sure they turn at as yummy as they can!

  1. When preparing the ingredients, first mix the wet ingredients in one bowl and the dry ingredients in another. Next make a well in the dry ingredients to hold the wet ingredients and mix everything together. Some recipes may instruct a different method of mixing, follow those directions and make sure to add ingredients in the order instructed.
  2. Avoid over stirring batter, do not stir or beat until it is smooth and lump free. Batter should be lumpy, your goal is just to moisten the ingredients. You’ll find they will have large holes and a tough texture with overbeating.
  3. Measure ingredients carefully, level off excess with a knife. Sift flour for best results and use fresh baking soda and powder since these are what they need to rise nicely.
  4. The trick for keeping nuts and fruit pieces from sinking in the batter while baking are the same as for cakes: Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while they bake.
  5. Don’t fill the cups too full with batter, fill no more than 3/4 full. This will result in nice round tops rather than flat saucer tops. Use an ice cream scoop or other similar scoop to fill your cups, you’ll be sure that the batter is evenly portioned and they will bake uniformly. If you have batter left over, cover the bowl and refrigerate while the first batch bakes.
  6. To get a nice round top, grease only the bottom and half-way up the sides of the cup. Using a pastry brush is a quick & easy way to grease your tins. You can also use paper liners for easier removal and clean-up.
  7. If there isn’t enough batter to go around, fill the empty cups 1/2 full with water. This will help them bake evenly and protect the pan. Some suggest saving one of the cups to hold water to help keep them moist and prevent edges from burning while baking.
  8. Turn on the oven before starting to mix ingredients to make sure the oven is preheated and at the right temperature when ready to bake, place the pan on the middle rack of your oven.
  9. They are done when the tops are golden and spring back lightly when touched, a toothpick inserted in the middle comes out clean.
  10. Once they are done baking and you remove them from the oven, let them sit in the tin for a few minutes before removing each one, this helps prevent them from falling apart. Sit the pan on a cool wet towel, this will help them come loose from the cups easier and prevent them from sticking to the bottom. Watch though that you don’t keep them in the tin for too long (about 5 minutes is long enough), they can get soggy if they sit too long in the pan.
  11. The source of the image tip displayed at the top of the page is from Martha Stewart and found on this page: Crisp Parchment Wrappers [82].