Fresh Baked Muffins & Loaves Assortment Recipe
An assortment of fresh Muffins and Loaves
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Ingredients
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Blueberry Muffins
Banana Walnut Loaf
Lemon Poppy Seed Mini Loaves
Method
Blueberry Muffins
- 1
Preheat and prepare
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- 2
Dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 3 tbs granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
- 3
Wet ingredients
In a separate bowl whisk 1 cup milk, 1 large egg, 1/4 cup melted unsalted butter and 1 tsp vanilla extract until smooth.
- 4
Combine batter
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently with a spatula just until combined — batter should be slightly lumpy. Avoid overmixing.
- 5
Fold in blueberries
Gently fold in 1 cup fresh or frozen blueberries until evenly distributed. If using frozen blueberries, do not thaw to avoid blue streaks in batter; fold quickly.
- 6
Fill and top
Divide batter evenly among the 12 muffin cups (about 3/4 full). Sprinkle 1 tbs coarse sugar over the tops if desired for crunch.
- 7
Bake
Bake at 400°F (200°C) for 18–22 minutes, or until muffin tops are golden and a toothpick inserted into a center comes out clean or with a few moist crumbs.
- 8
Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Banana Walnut Loaf
- 9
Preheat and prepare
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper and set aside.
- 10
Dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp salt. Set aside.
- 11
Mix wet ingredients
In a large bowl combine 1 cup mashed ripe bananas, 1/3 cup melted unsalted butter (or oil), and 1/2 cup brown sugar. Whisk until smooth. Add 1 large egg and 1 tsp vanilla extract and mix until combined.
- 12
Combine batter
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in 1/2 cup chopped walnuts (reserve a small handful for top if desired).
- 13
Fill and bake
Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top if using. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- 14
Cool
Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing to prevent crumbling.
Lemon Poppy Seed Mini Loaves
- 15
Preheat and prepare
Preheat oven to 350°F (175°C). Grease four mini loaf pans or line with parchment. Lightly dust with flour or use nonstick spray.
- 16
Dry ingredients
In a bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder and 1/4 tsp salt.
- 17
Wet ingredients
In a separate bowl whisk 1/3 cup milk, 1/3 cup plain yogurt (or sour cream), 1 large egg, 1/4 cup vegetable oil, 1 tbsp lemon zest and 2 tbs lemon juice until smooth.
- 18
Combine batter
Pour wet ingredients into dry ingredients and stir until just combined. Fold in 2 tsp poppy seeds. Avoid overmixing to keep loaves tender.
- 19
Fill and bake
Divide batter evenly among the prepared mini loaf pans. Bake at 350°F (175°C) for 22–28 minutes, or until a toothpick inserted comes out clean.
- 20