Before I list my best muffin recipes from scratch, I wanted you to read my tips to guarantee perfect muffins every time.
Did you know muffins and quick breads are really the same bread - just baked in different pans?
The secret to making a good muffin or quick bread is in the mixing. The batter should be stirred (never beaten) only until the dry ingredients are just incorporated. The mixture will be rough and lumpy, but this is okay.
The remaining lumps will dissipate during baking. If the batter is over-stirred or beaten, the muffins will be small with cone-shaped tops. They may have tunnels running through them with a tough, rubbery texture. The texture and flavor both will suffer from improper mixing.
The batter should be placed in the greased pan and baked immediately after mixing. Allowing the batter to stand will result in a loss of leavening and an inferior muffin. If it is necessary to hold the muffins before baking, place them in the refrigerator for up to 20 minutes.
Muffins are really easy to make. The prep doesn't take long and the procedure is fast as well. You can bake them once you come home from work or perhaps in the afternoon to surprise your family with some homemade muffins for dessert. More of my best muffin recipes below...
BEST Blueberry Muffin Recipe
Chocolate Chunk Muffin Recipe
Corn Dog Muffins
Corn Muffin Recipe
Cranberry Bread Recipe
Lemon Poppy Seed Muffins
Peach Muffin Recipe
Raspberry Lemon Muffins
Besides whole wheat flour, you can also
experiment with different flours like bran and cornmeal, sample new
sweeteners like molasses, white sugar, and brown sugar, and substitute
milk with buttermilk or plain yogurt.
There are hundred different flavors you can make - just add raisins, orange zest, dried cranberries, chocolate and nuts.
Copyright 2014 ©MissHomemade.com
All Rights Reserved.
MissHomemade.com is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License
All writing and photography copyright © 2014 MissHomemade.com. All Rights Reserved.