MUFFIN MIXER 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.

EASY BANANA MUFFINS WITH CHOCOLATE CHIPS - INSPIRED TASTE



Easy Banana Muffins with Chocolate Chips - Inspired Taste image

For the best banana muffins, use very ripe bananas. In fact, if you can wait a day for browned, overripe, and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You can leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Approximately 16 muffins

Number Of Ingredients 10

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly
1 ½ cups (195 grams) all purpose flour
1/2 cup (100 grams) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 ripe medium bananas, mashed with a fork, about 1 ¼ cups mashed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130 grams) mini or regular-size chocolate chips

Steps:

  • Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.
  • Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
  • In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
  • Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix.
  • Stir in the chocolate chips.
  • Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

Nutrition Facts : ServingSize 1 muffin, Calories 163, ProteinContent 2 g, CarbohydrateContent 26 g, FiberContent 1 g, SugarContent 14 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 21 mg, SodiumContent 182 mg

More about "muffin mixer recipes"

EASY BANANA MUFFINS WITH CHOCOLATE CHIPS - INSPIRED TASTE
For the best banana muffins, use very ripe bananas. In fact, if you can wait a day for browned, overripe, and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You can leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine American
Calories 163 per serving
  • Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
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