During the summer months, we seem to have a lot of overnight company. It seems every week there’s either someone “passing through” the Dallas area and needs a place to stay, or our sons’ friends are spending the night. One of my favorite summertime breakfasts for overnight guests is a plate of fresh fruit—kiwis, pineapple, strawberries, melons, grapes, etc.—and a batch of muffins, just out of the oven. (Of course a muffin and a cup of coffee or tea also hits the spot on a cool fall or winter morning too. And on a side note, some cool weather really sounds good right about now!!! This Texas heat is intense, to say the least!)
Over the years, I’ve collected about seven all-time favorite muffin recipes. These are posted below. Some of these are long-time family recipes, passed down from my mom and grandma. Others are recipes I’ve put together on my own. Each of these recipes makes about 2-3 dozen muffins.
Apple Coconut Muffins
1 cup vegetable oil
2 ¼ cups granulated sugar
3 large eggs
2 tsp. vanilla
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
3 cups peeled and chopped apples
2 cups chopped pecans
½ cup coconut
In a large bowl, combine oil, sugar, eggs and vanilla. Add flour, soda and salt and mix well. Stir in apples, pecans and coconut. Spoon batter into greased or paper-lined muffin tins, filling three quarters full. Bake for 18 to 25 minutes, or until muffins spring back when lightly pressed.
Streusel-topped Bran Muffins
1 ½ cups wheat bran cereal
1 cup hot milk
1 cup all purpose flour
1/3 cup brown sugar, packed
½ cup butter, softened
2 tsp. baking powder
¼ tsp. salt
1 egg
Streusel topping (recipe below)
Mix cereal and milk; let stand until cereal is slightly softened. Stir in remaining ingredients, except streusel topping, just until flour is moistened. Fill greased or paper-lined muffin tins, about two-thirds full. Sprinkle with streusel topping. Bake 18 to 20 minutes, or until golden brown. Immediately remove from oven.
Banana Nut Muffins
½ cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 large eggs
1 cup mashed banana (about 3 large)
1 ½ cups flour (I use ½ white flour, and ½ whole wheat)
1 tsp. baking soda
½ tsp. salt
½ cup sour cream
¾ cup chopped walnuts
Cream butter and sugar together. Add vanilla and eggs, and beat well. Stir in sour cream. Mix well. Stir in flour, baking soda and salt. Finally, stir in the nuts. Spoon into muffin tins. Bake at 350 degrees for about 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Very-Special Blueberry Muffins
½ cup butter, very soft
2/3 cup granulated sugar
2 large eggs
½ cup milk
2 cups all purpose flour
1 T. baking powder
½ tsp. salt
¼ tsp. nutmeg
1 ½ cups frozen blueberries, partially thawed
¼ cup sliced almonds for garnish
2 T. granulated sugar for garnish
In mixing bowl, cream together butter and sugar. Add eggs and milk and blend well. Mix in flour, baking powder, salt and nutmeg, just until blended. Fold in blueberries. Fill greased or paper cup lined muffin tins about two-thirds full. Sprinkle with almonds and sugar. Bake in 400 degree F oven for 15 to 25 minutes, or until toothpick inserted in center comes out clean.
“Goober” Muffins
1/3 cup vegetable oil
2/3 cup granulated sugar
2 large eggs
1 cup creamy peanut butter
¾ cup buttermilk
½ cup all purpose flour
¼ tsp. baking soda
¼ tsp. salt
½ cup chopped peanuts
1 cup chocolate chips
Mix oil, sugar, eggs and peanut butter in large mixing bowl. Add buttermilk, stirring thoroughly to blend. Add flour, soda and salt. Fold in peanuts and chocolate chips. Fill greased or paper-lined muffin tins two-thirds full. Bake in 400 degree oven for 20 minutes.
Mandarin Muffins
1 (11 oz.) can Mandarin oranges, drained
1 ½ cups all-purpose flour
1 ¾ tsp. baking powder
½ tsp. nutmeg
¼ tsp. allspice or cloves
½ tsp. salt
½ cup granulated sugar
1/3 cup shortening, chilled or frozen
1 large egg
¼ cup milk
¼ cup butter, melted
Topping: 1/3 cup granulated sugar mixed with 1 tsp. cinnamon
Cut each Mandarin orange segment in half, and set aside. In large bowl, combine flour, baking powder, nutmeg, allspice, salt and sugar. Using a pastry blender or your fingers, cut in shortening until it resembles coarse meal. Combine egg and milk and add all at once. Mix just until flour is moistened. Fold in the Mandarin oranges. Spoon into greased or paper-lined muffin tins, filling three-fourths full. Bake for 20 minutes in 350 F oven. Remove muffins from pans while hot. Brush tops with melted butter, then sprinkle with cinnamon sugar mixture.
Lemon Poppy Seed Muffins
¾ cup sugar
¼ cup butter, softened
1 tsp. grated lemon peel
2 eggs
2 cups all-purpose flour
2 ½ tsp. baking powder
½ tsp. salt
1 cup milk
6 T. poppy seeds
Cream sugar, butter and lemon peel together. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in poppy seeds. Spoon batter into greased or paper lined muffin tins about three-fourths full. Bake at 400 degrees F for about 20 minutes.
Happy Muffin Making!
~Becky
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