Assorted Fresh Muffins Recipe
Make Assorted Fresh Muffins Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blueberry Muffins
Chocolate Chip Muffins
Lemon Poppy Seed Muffins
Method
Blueberry Muffins
- 1
Prepare and preheat
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place a wire rack in the middle of the oven.
- 2
Dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.
- 3
Wet ingredients
In a separate bowl whisk 1 large egg, 3 tablespoons whole milk, 1 tablespoon plain yogurt or sour cream, 1 tablespoon melted cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until dry ingredients are moistened. Do not overmix; some lumps are fine.
- 5
Fold in blueberries
Fold 1 cup fresh blueberries into the batter gently to avoid crushing them and turning the batter purple.
- 6
Fill and top
Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
- 7
Bake
Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 12–15 minutes more, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 8
Cool
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Chip Muffins
- 9
Prepare and preheat
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease. Position a rack in the center of the oven.
- 10
Dry ingredients
In a medium bowl whisk together 1.75 cups all-purpose flour, 3 tablespoons packed light brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- 11
Wet ingredients
In a separate bowl beat 2 large eggs lightly, then whisk in 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until combined.
- 12
Combine batter
Create a well in the dry ingredients and pour in the wet mixture. Mix gently until just combined; overmixing will make muffins tough.
- 13
Fold in chocolate chips
Fold in 1 cup semisweet chocolate chips, reserving a handful to sprinkle on top if you like.
- 14
Fill and top
Spoon the batter into the prepared muffin cups, filling about 3/4 full. Sprinkle remaining chips or coarse sugar on top.
- 15
Bake
Bake for 18–22 minutes at 375°F (190°C), until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- 16
Cool
Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool.
Lemon Poppy Seed Muffins
- 17
Prepare and preheat
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the wells.
- 18
Dry ingredients
Whisk together 2 cups all-purpose flour, 4 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 tablespoons poppy seeds in a large bowl.
- 19
Wet ingredients
In another bowl whisk 2 large eggs, 1/2 cup whole milk, 1/4 cup vegetable oil, 2 teaspoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until homogeneous.
- 20
Combine batter
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 21
Fill and bake
Divide batter among 12 muffin cups, filling each about 3/4 full. Bake at 375°F (190°C) for 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
- 22
- 23
