Muffin Recipes ⬇️
๐ซ Dark Chocolate Muffins
Ingredients
- 1.5 cups (190 g) plain flour
- 1/2 cup (45 g) Dutch-process cocoa powder
- 3/4 cup (150 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (170 g) dark chocolate chips, divided
- 3/4 cup (180 ml) whole milk or almond milk
- 2 large eggs (~100 g without shell)
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1 tsp (5 ml) vanilla extract
Instructions
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Whisk together flour, cocoa powder, sugar, baking powder, and salt.
3️⃣ Melt half the chocolate chips in the microwave in 20-second until smooth.
4️⃣ In another bowl, mix milk, eggs, oil, and vanilla until creamy.
5️⃣ Gently stir wet ingredients into dry—don’t overmix.
6️⃣ Fold in the remaining chocolate chips.
7️⃣ Spoon batter into lined muffin cups, filling about two-thirds full.
8️⃣ Bake for 18–20 minutes, or until a toothpick comes out clean.
9️⃣ Cool in the pan for 5 minutes, then transfer to a wire rack.
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❤️ Red Velvet Muffins (with White Chocolate Chips)
Ingredients
- 2 cups plain flour (240g)
- 1/4 cup unsweetened cocoa powder (20g)
- 2 tsp baking powder (8g)
- 1/4 tsp baking soda (1.2g)
- 1/2 tsp salt (3g)
- 1/4 cup neutral oil (59ml)
- 1/4 cup melted unsalted butter (57g)
- 1 cup sugar (200g)
- 2 large eggs (room temp)
- 1 to 2 tsp red gel food coloring (5-10g)
- 2 tsp vanilla extract (10ml)
- 1 cup buttermilk, room temp (237 ml)
- 1 cup white chocolate chips (170g)
Instructions
1️⃣ Combine dry ingredients.
2️⃣ In another bowl, mix together butter, oil, sugar, eggs, vanilla, and food coloring.
3️⃣ Sift dry into wet, alternating with buttermilk. Mix until just combined.
4️⃣ Cover and let sit 30 mins at room temp. Preheat oven to 375°F (190°C).
5️⃣ Fold in white chocolate chips after resting.
6️⃣ Divide batter into lined muffins tins. For tall tops, skip every other cup.
7️⃣ Bake at 18–22 mins at 375°F. Done when toothpick has moist crumbs or center springs back.
8️⃣ Add extra chips on top while warm. Cool 5–10 mins in pan, then transfer to rack or enjoy warm.
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๐ Banana Muffins
Ingredients
- 3 ripe bananas, mashed (about 300 g peeled)
- 1/3 cup melted butter (75 g)
- 1 tsp baking soda (5 g)
- Pinch of salt
- 3/4 cup sugar (150 g)
- 1 large egg, beaten (about 50 g)
- 1 tsp vanilla extract (5 ml)
- 1 cup all-purpose flour (125 g)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a muffin pan.
2️⃣ Mash bananas in a bowl until smooth.
3️⃣ Stir in melted butter.
4️⃣ Add baking soda and salt; mix well.
5️⃣ Stir in sugar, egg, and vanilla.
6️⃣ Add flour and gently mix until just combined.
7️⃣ Spoon batter into muffin cups, filling each about 2/3 full.
8️⃣ Bake for 18–20 minutes, or until a toothpick comes out clean.
9️⃣ Cool in pan briefly, then transfer to a rack to cool completely.
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๐ซ Blueberry Muffins
Ingredients:
- 1¾ cups cake flour (240g)
- 2/3 cup milk (160ml)
- 2 large eggs
- 1/2 cup cooking oil or melted butter (100g)
- 1/4 cup dry milk powder (30g)
- 1/2 cup + 1 tbsp sugar (90g)
- 2 tsp baking powder (9g)
- 27 blueberries (about 3/4 cup fresh)
Crispy Topping:
- 2.5 tbsp cake flour (20g)
- 2 tsp unsalted butter, softened (10g)
- 2 tsp sugar (10g)
Instructions:
1️⃣ Whisk together milk and eggs until smooth.
2️⃣ Add half the cooking oil, stir gently, then mix in the remaining oil.
3️⃣ Stir in sugar until fully dissolved.
4️⃣ Sift in flour, milk powder, and baking powder. Mix until just combined—don’t overmix.
5️⃣ In a separate bowl, make the crispy topping by rubbing together flour, sugar, and butter until crumbly.
6️⃣ Fill cupcake liners about 3/4 full with batter using a piping bag or spoon.
7️⃣ Top each muffin with blueberries and a sprinkle of crispy crumbs.
8️⃣ Bake at 350°F (175°C) for 25 minutes, or until golden and a toothpick comes out clean.
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๐ Pumpkin Cheesecake Muffins
Cream Cheese Filling
- 8 oz (225 g) cream cheese, room temp
- 1/3 cup (40 g) powdered sugar
- 1/2 tsp vanilla extract
Muffin Batter
- 3/4 cup (170 g) butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 2 large eggs
- 1 cup (240 g) pumpkin puree
- 1.5 tsp vanilla extract
- 2 tbsp (30 ml) whole milk
- 1¼ cup (160 g) plain flour
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
Streusel Topping
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (45 g) light brown sugar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (45 g) melted butter, cooled
1️⃣ Mix cream cheese ingredients until smooth and creamy. Set aside.
2️⃣ In a separate bowl, combine streusel ingredients, stir in butter with a fork until crumbly. Chill.
3️⃣ Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
4️⃣ Combine flour, spices, baking powder/soda, and salt in a bowl.
5️⃣ Cream butter and sugars until fluffy.
6️⃣ Beat in eggs, then pumpkin and vanilla. Stir in milk.
7️⃣ Add dry mix gradually; stir until just combined.
8️⃣ Fill each cup with 2 tbsp batter, add a spoonful of cream cheese filling and top with more batter (3/4 full).
9️⃣ Sprinkle chilled streusel on top.
๐ Bake 18–20 min until golden. Cool 5–10 min in pan.
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๐ฅ Carrot Cake Muffins
Ingredients
- 1/3 cup (75 g) melted butter
- 1 cup (200 g) packed brown sugar
- 1 large egg, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 1/2 tsp (2.5 ml) vanilla extract
- 1.5 cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) salt
- 1 tsp (2.5 g) ground cinnamon
- 1.5 cups grated carrots (about 150 g, from 4 medium carrots)
- 1/2 cup (45 g) shredded coconut
- 1/4 cup (40 g) golden raisins
- 1/2 cup (60 g) chopped pecans
Instructions
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Whisk together wet ingredients.
3️⃣ Add dry ingredients. Stir just until combined, don’t overmix.
4️⃣ Fold in grated carrots, coconut, raisins, and pecans until evenly distributed.
5️⃣ Divide batter among lined or greased muffin cups.
6️⃣ Bake for 18–25 minutes, or until a toothpick comes out clean.
7️⃣ Cool in the pan for 5–10 minutes, then transfer to a wire rack.
