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    Blueberries and Cream Muffins

    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
    Make sure to try my classic Blueberry Muffin Recipe too! They’re amazing!

    Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
    We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
    But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?

    What’s the Filling In These Blueberries and Cream Muffins?
    The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!

    Ingredients:
    This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
    granulated sugarlight brown sugar kosher saltmelted butterall-purpose flourcream cheesevegetable oileggsvanilla extractbaking sodasour creamfresh blueberries

    Don’t Forget the Crumb Topping!
    Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
    How To Store Blueberry Muffins:
    If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
    How To Freeze:
    These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!

    Love Blueberries? Here Are More Recipes You Might Love:

    Print

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    Blueberries and Cream Muffins

    Description:
    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!

    Ingredients:

    Crumb Topping:

    1/3 cup granulated sugar
    1/3 cup light brown sugar 
    1/4 teaspoon kosher salt
    1/2 cup butter, melted
    1 1/2 cups all-purpose flour

    Cream Cheese Filling:

    4 ounces cream cheese, room temperature
    1/4 cup granulated sugar

    Muffins:

    1/2 cup vegetable oil
    1 cup granulated sugar
    2 eggs
    1 teaspoons vanilla extract
    1/2 teaspoon kosher salt
    1/2 teaspoon baking soda
    2 cups all purpose flour
    1 cup sour cream
    1 cup fresh blueberries (or frozen and thawed)

    Instructions

    Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
    Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
    Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
    In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
    Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
    Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
    Bake for 25 – 30 minutes, or until lightly golden and set.
    Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely. 

    Notes:

    Store airtight in the refrigerator for up to 3 days.

    Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream

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    Inside Out Carrot Cake Muffins

    150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
    Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

    This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
    Inside Out Carrot Cake Muffins!
    Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
    But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

    Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
    These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
    My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

    Ingredients:
    Filling
    cream cheesepowdered sugarvanilla extract
    Muffins
    all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

    Tips:
    These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
    Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
    Add-In Ideas:
    You can get creative with these muffins if you would like! Here’s a few ideas:
    Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

    But…Are These Carrot Muffins Healthy?
    Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
    How To Store:
    Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
    And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

    Print

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    Inside Out Carrot Cake Muffins

    Description:
    Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

    Ingredients:

    Filling

    8– ounces cream cheese, room temperature
    3/4 cup powdered sugar
    1 teaspoon vanilla

    Muffins

    2 1/4 cup all purpose flour
    1 1/2 teaspoon baking powder
    1 teaspoon kosher salt
    1 1/2 teaspoon cinnamon
    1 cup light brown sugar packed
    2 eggs
    1 teaspoon vanilla
    3/4 cup water
    1/3 cup vegetable oil
    1 cup grated carrots
    1/4 cup coarse sugar (like Sugar in the Raw)

    Instructions

    Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
    Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
    Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
    In another medium sized bowl whisk the eggs, oil and water together until foamy.
    Stir the wet ingredients into the flour mixture and fold in the carrots.
    Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
    Bake for 20 minutes until the muffins are set.
    Serve warm or room temperature

    Notes:

    Store airtight in the refrigerator for up to 3 days
    Freeze for up to 30 days

    Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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    3 Ingredient Butter Me Not Muffins

    Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.

    I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both. 

    I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients. 

    Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly. 
    Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.

    The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.

    I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!

    Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them. 

    It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!

    These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins. 

    [click to print]
    3 Ingredient Butter-Me-Not Muffins
    Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
    1 cup (9 oz.) whole milk ricotta cheese
    1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
    For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
    link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO

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    Pecan Pie Muffins

    Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
    Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

    Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
    We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
    Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
    Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
    Ingredients:
    chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
    Instructions:
    Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
    Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
    Serving Ideas:
    These muffins are totally versatile! Here are my serving suggestions:
    For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
    How To Store:
    Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
    Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
    Print

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    Pecan Pie Muffins

    Description:
    These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!

    Ingredients:

    1 cup chopped pecans
    3/4 cup light brown sugar
    1/2 cup all purpose flour
    10 tablespoons butter, melted
    1/2 teaspoon vanilla extract
    2 eggs, whisked
    1/2 cup mini chocolate chips

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
    In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
    Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
    Transfer to a wire rack to cool. Can be served warm or at room temperature.

    Notes:

    *I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
    Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.

    Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast

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    S’mores Muffins

    S’mores Muffins are a sweet and moist honey honey muffin filled with marshmallow cream, topped with a graham cracker crumble, and milk chocolate. The ultimate dessert for breakfast!
    Not looking for something so indulgent? Try my Honey Wheat Muffins!
    Looking For A Breakfast That’s A Real Treat? S’mores Muffins!
    Sometimes an idea is just too good…and since you know I love a good mash-up recipe, S’mores Muffins make complete sense! You have a sweet and moist honey-wheat muffin, filled with marshmallow cream, topped with a buttery graham cracker crumble and milk chocolate.
    Continue reading S’mores Muffins at Cookies and Cups. LEGGI TUTTO

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    Strawberry Jam Muffins with Cinnamon Oat Streusel

    These eggless muffins have a tender crumb and a pocket of strawberry jam baked inside. The cinnamon-oat streusel topping makes them so perfect for breakfast!I’m not sure why, but when I wake up in the morning it takes a while for my appetite to kick in. My husband on the other hand, is ready for breakfast the moment his feet hit the floor. His preference is something sweet – waffles, pancakes, English muffins with jam or cream cheese pastries. Those recipes usually require a good amount of eggs, butter, and milk. Since we’re still carefully conserving those items, I turned to pantry staples once again – and these muffins are the result!
    The vanilla muffin batter is easy enough to whip together using a hand mixer, and it contains no eggs or butter. I used some canned evaporated milk in the recipe, but if you don’t have that on hand you can replace it with water, or even oat or nut milk.
    A dollop of jam is swirled into the centers of the muffins, and then each muffin is topped with a generous amount of streusel. Good streusel usually contains butter, but I used vegetable shortening which was just fine, but a little crumbly. If you have two tablespoons of butter to spare, then use that instead!
    I baked these in cupcake liners, which I prefer because clean-up is much easier. 

    This recipe can be endlessly varied with whatever jam you have on hand. I’m eyeing a jar of fig jam in the fridge that needs to be used for a second batch of muffins. I like these best warm, but not hot. Let them cool a little after you take them out of the oven, because the jam in the center is molten and will burn your tongue (I learned the hard way!).We really loved these, and I hope you will too!

    Strawberry Jam Muffins with Cinnamon Oat StreuselYields 12 muffinsMuffins1 3/4 cup (210g) all-purpose flour3/4 cup (150g) granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup (120ml)evaporated milk (can substitute water, oat or nut milk, or cow’s milk)1/3 cup (80ml) vegetable oil1 tablespoon white vinegar or cider vinegar1 teaspoon vanilla extract1/2 cup (120ml) water6 tablespoons strawberry jam or other jam (tested with Smucker’s Seedless Strawberry Jam)Streusel1/3 cup (40g) all-purpose flour1/3 cup (25g) old-fashioned oats1 tablespoon sugar1 tablespoon ground cinnamonPinch of salt2 tablespoons cold vegetable shortening (or cold butter or margarine)Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick – it should come out with only jam clinging to the pick, and no uncooked batter.Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.
    link Strawberry Jam Muffins with Cinnamon Oat Streusel By Heather Baird Published: Saturday, April 04, 2020Saturday, April 04, 2020Strawberry Jam Muffins with Cinnamon Oat Streusel Recipe LEGGI TUTTO

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    English Muffins

    This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love.My Favorite English Muffins Recipe!When you’ve got four kids, you become a pro at quick and easy meals. Back in the day, I found myself going through loads of store bought English muffins because they make for a yummy, filling, and deliciously easy breakfast. Simply toast them and slather them up with butter and jam. Or, turn them into a breakfast sandwich with a fried egg and sausage patty. At dinnertime, well, my family is all about English muffin pizzas.It wasn’t long before I realized I’d have some major savings by making my English muffins at home! But, I psyched myself out. They’ve got to be hard to make, right?Wrong! They are so easy to make. They are lightly kneaded, only rise once, AND you won’t even need to turn on your oven. What Are English Muffins?When you think of English muffins, I’d bet you picture the signature nooks and crannies. I could just drool thinking about melted butter pooling in the large nooks and crannies. I bet you can, now, too. Are you picturing it? But, aside from nooks and crannies, what makes an English muffin an English muffin? Well, they’re not made in a cupcake or muffin tin. That’s it, really.If you go to England, they’re simply called muffins. And, what we call muffins are called American muffins or sweet muffins. Weird, right?!? Recipe IngredientsDon’t let these English muffins fool you! Aside from buttermilk and yeast, I’ll bet you’ve got everything you need at home right now!buttermilkbutterbread flourInstant Yeast saltsugareggcorn mealHow to Make English MuffinsMelt: In a microwave safe bowl heat the buttermilk and butter together in 30- second increments until the buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. The buttermilk might separate and look curdled. Don’t worry, this is okay.Mix: Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low until combined. This should take about 1 minute. Remove the paddle attachment and replace it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. If you don’t have a dough hook attachment, you can knead the dough by hand on a lightly floured surface for 5-6 minutes. It will take about the same amount of time and you know your dough is ready when it’s smooth, elastic and bounces back when pressed lightly with 2 fingers.Rise: Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep: Prepare a large baking pan by sprinkling it liberally with corn meal. Once you’ve done this, set the pan aside.Divide: Once the dough has doubled in size, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s about 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Heat: Spray a griddle or large skillet lightly with nonstick spray, or coat it lightly with oil. Heat the pan on low and place the muffins onto the pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much. This will cause them to deflate. Cook: Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If you don’t have an instant read thermometer, don’t stress! If your muffins cook in the skillet for 7-10 minutes on each side and are golden brown, they are pretty much guaranteed to be cooked. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Cool: Allow the muffins to cool completely on a wire rack before using a fork to split them.Why Buttermilk?I get – hands down – the best English muffins using buttermilk. I’ve tried alllll the other options: whole milk, 2% milk, combinations of milk and water. Take it from me, buttermilk gets the best results. I really like the texture and flavor that buttermilk adds to my English muffins. The acidity in the buttermilk works really well with the yeast to rise and create a nice, airy dough. This is what gives my homemade English muffins the signature nooks and crannies we all loveDon’t worry if you don’t have buttermilk. You can quickly and easily make a buttermilk substitute right at home!What Happens If Your English Muffins Brown Too Quickly In Your Skillet?If the muffins are browning too quickly, don’t panic! Depending on the pan you use, this can happen and is not a problem at all! Simply, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. This can happen for loads of different reasons, but these are the most common:A dark pan like a cast iron skillet distributes and holds heat, which can lead to it getting too hot too quickly.Stove tops can heat on low at different temperatures. You might have an electric stove top, or a gas stove top…there’s no set temperature for “low” and temperatures may vary.If you’re working in batches, your skillet will be hotter on the second or third batch than the first, creating varying cook times.Tips for the Best English MuffinsIf you’re looking for my top tips for the best English muffins, I’ve got you, girl.  Here are my suggestions:Allow the dough to rise to at least double in size. If the dough isn’t rising, just give it more time, and make sure it’s in a warm, draft-free place in your kitchen.Does your oven have a proof setting? If yes, this works great with this dough. Let that dough rest. Once you’ve allowed your dough to rest for 20- minutes after you’ve formed them into flattened balls try not to handle them too much. They will rise slightly and this is when all the air pockets form giving you the distinct interior texture of an English Muffin.Both kinds of yeast work. You can use regular yeast instead of instant yeast, you just need to give it more time to rise!If your English Muffins are browning too quickly on the stove top, just place them on a parchment lined baking sheet in a 325°F oven for 10 minutes to bake them.How To Fork Split An English MuffinPlease! Never cut an English muffin with a knife! When you do this, you lose all of the nooks and crannies. Instead, you should ALWAYS fork split your English muffins. Here’s how:Hold your English muffin in one hand and your fork in the other hand.Insert your fork into the side of the English muffin.Spin your English muffin while simultaneously moving your fork in and out until it arrives back at the place you started.The two sides should completely separate. Serving IdeasEnglish muffins make for a great breakfast. They’re super simple to toast and serve with butter or jam. You can also use them as the bread on your breakfast sandwich – egg and cheese; egg, cheese, and bacon; egg, cheese, and sausage – on an English muffin. Scrambled eggs, over easy eggs, I’ve even been known to sandwich an omelette filled with cheese between two slices of English muffin. YUM!My kids have always enjoyed them as mini pizzas, too. All you have to do is fork split them, spoon on your favorite sauce, and top with shredded mozzarella. Then pop them in the oven until toasted and the cheese is melted. You could use your English muffins as the bread for any sandwich, really. Peanut butter and jelly? Sure! BBQ pulled pork? Yep! Burger?How to Store English MuffinsNow, it’s not likely that I’ll eat 16 English muffins in one sitting. Hey, I said it’s not likely, but it’s definitely not impossible. If you do end up needing to store your English muffins, you have two options. First, you can store them in an airtight container at room temperature for 3 days. Or, you can freeze your leftover English muffins in a ziptop bag for 30 days. Don’t forget to label your freezer bag so you are sure when to use them. Allow them to thaw to room temperature before using them. PrintEnglish Muffins Description:Making English Muffins at home is so rewarding…and delicious! This easy English Muffins recipe will have you enjoying homemade muffins in no time.Ingredients:1 3/4 cups buttermilk1/4 cup butter, cubed4 1/2 cups bread flour1 (0.25- ounce) packet Instant Yeast (2 teaspoons)1 teaspoon kosher salt2 tablespoons granulated sugar1 large egg, lightly whiskedCorn Meal for sprinkling on panInstructionsIn a microwave safe bowl heat the buttermilk and butter together in 30- second increments until buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. Buttermilk might separate and look curdled. This is ok.Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low for 1 minute until combined. Remove the paddle attachment, replacing it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. Alternately, you can knead the dough by hand on a lightly floured surface for 5-6 minutes.Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep a large baking pan by sprinkling it liberally with corn meal. Set aside.Once the dough is doubled, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Spray a griddle or large skillet lightly with nonstick spray, or coat lightly with oil. Heat the pan on low and place muffins onto pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much, causing them to deflate. Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Allow the muffins to cool completely on a wire rack before using a fork to split them.Notes:Store airtight at room temperature for up to 3 days. Freeze in a zip-top bag for up to 30 days. Allow English Muffins to thaw at room temperature.Here’s the link to my Buttermilk Substitute in case you’re all out! Keywords:: english muffins recipe, homemade english muffins, how to make english muffins, english muffins pizza Want To Save This Recipe?PIN for later: LEGGI TUTTO

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    Bran Muffins

    This is the Best Bran Muffins Recipe ever! Moist, packed with flavor and easy to make, this recipe starts with bran cereal and be prepped the night before!It’s great to have classic muffin recipes that always turn out great, so make sure to try my Blueberry Muffins and my Banana Muffins too!Bran Muffins Don’t Have To Be Boring!Forget what you have always thought about Bran Muffins. Yep, let all that go. If you grew up in a house where Bran Muffins meant dry, tasteless, “healthy” muffins we’re about to push all that to the side and start fresh. I mean, don’t get me wrong, I won’t say these aren’t healthier than a chocolate chip muffin…they certainly have more protein and fiber which is awesome. BUT I won’t bog you down or try and to trick you into thinking they’re health food. Especially if you spread on some butter which I believe is a non-negotiable. Plus, the Nutrition Facts are there in plain site below the recipe for all to see.They aren’t a bad option AT ALL. In fact, I feel confident serving these to my children for breakfast knowing that their bellies will be full because Bran Muffins are a rather hearty muffin option if we’re playing the comparison game.But my long-winded point here is to forget anything you thought you knew about Bran Muffins and make these. You will not be disappointed. The texture is dense, but moist. The flavor is subtly sweet in the best way possible, and the addition of turbinado sugar on top adds the perfect crunch!This Bran Muffin Recipe Is From the Cookbook Midwest Made!This is one of the many fantastic recipes from the book Midwest Made by Shauna Sever. I became online friends with Shauna many years ago and she has knocked it out of the park with her books like Marshmallow Madness, Real Sweet, and Pure Vanilla. Midwest Made is her latest and it’s a cozy blanket of a book filled with food from my childhood.There were so many recipes in this book that I wanted to feature, but I get asked SO frequently for a delicious Bran Muffin recipe, I knew it was the one I had to make first. And I was right. You guys are going to LOVE these muffins! Turbinado Sugar Mixing Bowl Muffin Pan How Do You Make Bran Muffins?This muffin recipe is ultra easy and you don’t need any special or fancy ingredients…no specific flours, or health-food-style ingredients. You make them all in one bowl, which is always a bonus and the “secret” bran ingredient is one you might not expect!Do You Use Cereal In Bran Muffins?The answer here is yes! Like I said, there are no fancy bran flour or bran meal in this recipe, it’s regular old bran cereal that you can easily (and cheaply) find in any supermarket! You might even have a box of it in your pantry that you need to use up and this is the PERFECT way to do so!You could even use Raisin Bran and pick out the raisins before you crush the cereal. You can easily add the raisins back into the batter later if you would like to make a Raisin Bran Muffin! How good does that sound?I simply pulverize the cereal in my blender or food processor. You could also use a zip-top bag and a rolling pin, just make sure you crush them up finely!This Bran Muffin Recipe Can Be Prepped the Night Before!One of the things that I absolutely love about this recipe is that you can prep it the night before. You need to let the batter rest for at least 4 hours, but overnight works too! The cereal needs time to soften up and absorb the moisture.Is the Batter Supposed To Be THAT Thick?Yep! After the batter rests it will be very thick. When you scoop it into your muffin tins it will be like a fluffy ice cream! And go ahead and fill those muffin tins up…while the batter rises while it bakes it doesn’t “spill” over like a traditional muffin. It puffs up and creates a crackly texture, which along with the turbinado sugar creates a lovely crunchy top.What Else Can I Add To Bran Muffins?This is a recipe begging for add-ins, so get creative! Here are a few starter ideas and I would add about a cup of any of these:RaisinsFresh Fruits like blueberries, diced apples, or raspberriesPumpkin SeedsChocolate ChipsLooking For More Muffins Recipes? Try These:PrintBran Muffins Description:These moist, flavor-packed Bran Muffins are a classic and this recipe is the best ever!Ingredients:3 cups bran flake cereal, finely crushed1 1/4 cups all purpose flour2/3 cup light brown sugar1 1/2 teaspoons baking soda1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1 cup buttermilk1/3 cup vegetable oil1 large egg1 teaspoon vanilla extract3 tablespoons turbinado sugar for sprinklingInstructionsCombine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.Notes:Store in an airtight container for up to 3 days.Keywords:: cookies and cups, muffin recipe, bran muffins, bran cereal, easy bran muffins, best bran muffins Want To Save This Recipe? LEGGI TUTTO