- Basic Breakfast Muffins
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 1/2 teaspoon vanilla extract
Preheat oven to 400°. Coat a 12 cup muffin pan with cooking spray or line muffin cups with paper liners.
In a medium bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk oil, and vanilla for 1 minute on medium. Add flour mixture. Beat until no streaks of flour remain – do not over mix!
Spoon batter into muffin cups. Bake for 18-20 minutes or until tops of muffins spring back when pressed lightly.
Sprinkle muffin tops with a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon before baking.
Stir 1 cup blueberries into batter. Before baking, top muffins with streusel: Combine ¼ cup flour, ¼ cup brown sugar, ½ teaspoons cinnamon, and 2 tablespoons cold butter.
Stir 1 cup raisins into batter and sprinkle muffin tops with rolled oats.
Fill muffin cups a third of the way with batter and spoon 1 teaspoon seedless jam into each, making sure not to tough edges of pan. Top with more batter. Sprinkle with slivered almonds before baking.
Banana Chocolate Chip
Stir 1 mashed banana and ½ cup chocolate chips into batter.
Lemon Poppy Seed
Substitute 1 teaspoon lemon extract for vanilla and add tablespoon poppy seeds to batter.
Mix in 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ - 1 cup chopped apple.
Stir ½ cup shredded sweetened coconut and ¼ cup drained, chopped canned pineapple into batter. Sprinkle each muffin with 1 teaspoon coconut before baking.