Dozen Muffin Variety Platter Recipe

Prep

Preheat oven to 400°F (200°C). Line a standard muffin tin with 4 liners (scale to total muffins when making full platter) or lightly grease. If using frozen blueberries, keep them frozen until mixing.

Dry Ingredients

In a medium bowl whisk together 1.5 cups flour, 1/2 cup sugar, 1.5 tsp baking powder, and 1/4 tsp salt until evenly combined.

Wet Ingredients

In a separate bowl whisk 1 large egg, 1/2 cup milk, 3 tbsp melted butter, 1/2 tsp vanilla, and 1 tsp lemon zest (if using) until blended.

Combine

Pour wet ingredients into dry ingredients and stir gently until just combined — batter should be slightly lumpy. Fold in 3/4 cup blueberries, tossing them lightly in a tablespoon of flour first if using fresh to prevent sinking.

Fill & Bake

Divide batter among muffin cups, filling about 3/4 full. If desired, whisk 1 egg for an egg wash and brush tops, then sprinkle with coarse sugar. Bake at 400°F for 5 minutes, then reduce oven temp to 375°F and bake another 12–15 minutes for regular muffins (mini muffins: 10–12 minutes) or until a toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to rack.

Prep

Preheat oven to 400°F (200°C). Line 4 muffin cups or prepare full tin for more muffins. Lightly coat with nonstick spray if not using liners.

Dry Ingredients

Whisk together 1.5 cups flour, 1/2 cup sugar, 3 tbsp unsweetened cocoa powder, 1.5 tsp baking powder, and 1/4 tsp salt in a bowl until uniform.

Wet Ingredients

In another bowl beat 1 large egg with 1/2 cup buttermilk, 3 tbsp vegetable oil (or melted butter), and 1/2 tsp vanilla until combined.

Combine & Add Chips

Fold wet ingredients into dry until just moistened. Gently fold in 1/2 cup semi-sweet chips, 1/4 cup milk chocolate chunks, and 1/4 cup white chocolate chips, reserving a few to sprinkle on top.

Fill & Bake

Spoon batter into muffin cups about 3/4 full, top with reserved chips if desired. Bake at 400°F for 5 minutes then reduce to 375°F and bake 12–15 minutes for regular muffins (10–12 for mini) until a toothpick comes out with a few moist crumbs. Cool 5 minutes in the tin then transfer to a rack.

Prep

Preheat oven to 400°F (200°C). Grease or line muffin cups and have diced apple ready.

Dry Ingredients

Whisk 1.5 cups flour, 1/2 cup light brown sugar, 1.5 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt in a bowl.

Wet Ingredients

In another bowl whisk 1 large egg, 1/2 cup milk, 3 tbsp melted butter and 1/2 tsp vanilla until smooth.

Combine & Fold Apples

Combine wet and dry ingredients gently until just mixed. Fold in 3/4 cup finely diced apple and optional 1/4 cup chopped nuts.

Fill & Bake

Fill muffin cups about 3/4 full. Optionally brush tops with beaten egg and sprinkle with coarse sugar. Bake at 400°F for 5 minutes, reduce to 375°F and bake 12–15 minutes (10–12 for mini) until set and golden. Cool briefly, then transfer to a rack.

This recipe is provided in portions that represent approximately one third of a full dozen regular muffins per flavor (about 4 muffins each). To make a full Dozen Muffin Variety Platter (12 regular muffins: 4 blueberry, 4 triple chocolate, 4 seasonal), multiply each flavor section by 3 (or combine three batches). For two dozen mini muffins, reduce individual bake time to 10–12 minutes and divide batter evenly into mini cups (approximately doubles yield from regular counts).

Ensure oven temperature consistency by using the 400°F/5-min initial blast then lowering to 375°F method — this produces domed tops. Let all muffins cool at least 10 minutes before arranging on platter. Store cooled muffins in an airtight container up to 2 days at room temperature or freeze for up to 1 month.