I love learning how to make new recipes, especially learning how to make different kinds of muffins! Muffins are easy to make and very versatile. You can make many different combinations! Here are four muffin recipes that are guaranteed to be delicious. All of these recipes are from the food network and may have to be edited based on different kinds of allergies. Enjoy and have fun!
Banana Nut Muffins!
https://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe-1915828
By: Tyler Florence
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature
Double Blueberry Muffins!
https://www.foodnetwork.com/recipes/double-blueberry-muffins-recipe-1938533
By: Gale Gand
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh or thawed frozen blueberries
- 2 cups flour
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon cinnamon
Steps:
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out
Double Chocolate Chip Muffins
https://www.foodnetwork.com/recipes/food-network-kitchen/double-chocolate-chip-muffins-5482604
By: Food Network Kitchen
Ingredients:
- 1 1/4 cups all-purpose flour (see Cook’s Note)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup bittersweet chocolate chips
- 3/4 cup milk
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool
Cooks Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Healthy Banana Bread Muffins
https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-banana-bread-muffins-recipe-7217371
By: Food Network Kitchen
Ingredients:
- 1 cup whole-wheat flour (see Cook’s Note)
- 1/2 cup all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons coconut oil, melted
- 1/4 cup packed dark brown sugar
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 large egg whites, at room temperature
- 1 1/2 cups mashed very ripe banana (about 3 large bananas)
- 1/2 cup chopped walnuts, optional
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook’s Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely
Cooks Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) A cookie or ice cream scoop makes it easier to portion the batter
By: Sorina Yeghian ‘26, Food and Wellness editor
