MUFFIN BAKING TEMPERATURE RECIPES

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THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE



The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories     Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  • Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  • In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  • Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  • Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  • Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  • Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  • Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

CINNAMON MUFFINS RECIPE: HOW TO MAKE IT



Cinnamon Muffins Recipe: How to Make It image

These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup shortening, room temperature
1/2 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, 2 teaspoons cinnamon, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 209 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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