Muffins Recipe

Prepare and preheat

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease. Place a rack in the center of the oven.

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.

Wet ingredients

In a separate bowl, whisk 1 large egg, 3 tablespoons whole milk, 1 tablespoon vegetable oil (or melted butter) and 1 teaspoon vanilla extract until smooth.

Make batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined — the batter should be slightly lumpy and not overmixed.

Fold in blueberries: Gently fold 1 cup fresh or frozen blueberries into the batter, taking care not to break berries and discolor the batter.

Portion: Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle each top with a pinch of coarse sugar for crunch.

Bake: Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 12–15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: Remove muffins from oven and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare and preheat

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease. Place a rack in the center of the oven.

Dry ingredients

In a large bowl combine 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder and 1 teaspoon salt; whisk to blend.

Wet ingredients

In another bowl whisk 1 large egg, 3 tablespoons buttermilk (or milk with 1 teaspoon vinegar), 1 tablespoon vegetable oil and 1 teaspoon vanilla extract until smooth.

Combine: Add the wet mixture to the dry mixture and fold with a spatula until just combined; do not overmix to keep muffins tender.

Add strawberries and zest: Gently fold in 1 cup diced fresh strawberries and 1/2 teaspoon lemon zest. If strawberries are very juicy, toss them first with 1 tablespoon flour to prevent sinking.

Portion and top: Spoon batter into 12 muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar for a crunchy top.

Bake: Bake at 400°F (200°C) for 5 minutes, then lower heat to 350°F (175°C) and bake for 12–16 minutes until tops are golden and a toothpick comes out clean.

Cool: Let muffins cool in pan 5 minutes, then remove to a wire rack to cool completely.

Prepare and preheat

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease and place on center rack.

Make cream cheese swirl

In a small bowl, beat 4 oz cream cheese (room temperature) with 2 tablespoons powdered sugar until smooth and creamy. Set aside.

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt.

Wet ingredients

In another bowl whisk 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil and 1 teaspoon vanilla extract until smooth.

Combine batter: Add the wet pumpkin mixture to the dry ingredients and fold with a spatula until just combined and evenly moistened.

Portion and swirl: Fill each of 12 muffin cups about 2/3 full with pumpkin batter. Drop about 1 teaspoon of cream cheese mixture into the center of each muffin and swirl gently with a skewer or toothpick to create a marbled effect. If you prefer more cream cheese, use 1–2 teaspoons per muffin.

Bake: Bake at 375°F (190°C) for 18–22 minutes, until a toothpick inserted near (but not through) the cream cheese comes out clean and tops are set.

Cool: Let muffins cool in the tin for 8–10 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature.