Lunchbox Muffins

By srumbel

This recipe really is the best muffin recipe ever! I love that it was so easy to make three totally different varieties of muffins in just a few minutes. There are a million possibilities... I'm excited to try them with a little cinnamon and some grated apple, and with a little cocoa powder and some toffee chips. The recipe is so easy that Abby was able to make them with just a little help from mom. I've got most of the batch in the freezer, just waiting for Abby's lunchbox. Yum!

from thebakerupstairs

Ingredients

• for the blueberry coconut muffins:
• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup melted butter
• 1 egg
• 1/3 cup milk
• 1/2 cup fresh blueberries + 1/4 cup shredded coconut
• for the raspberry macadamia muffins:
• 1/2 cup fresh raspberries, chopped + 2 tablespoons chopped macadamia nuts
• for the strawberry chocolate chip muffins:
• 1/2 cup fresh strawberries, chopped + small handful chocolate chips

Preparation

Step 1

Preheat oven to 400. Line 24 mini muffin cups with paper liners, or spray with cooking spray. In a large bowl, whisk together flour, sugar, salt, and baking powder. In a small bowl or measuring cup, mix together butter, egg, and milk. Add to dry ingredients and stir until just combined. Separate the batter into three bowls. Gently fold the toppings into each bowl of batter. Scoop into mini muffin cups, filling 2/3 full (I used a cookie scoop and it was the perfect size). Bake 12-15 minutes, or until lightly browned on top.


Note: You could obviously make these as full size muffins instead (bake 15-20 minutes), but I love that the mini muffin ones are a perfect size for Abby's lunch. And if you want to make an entire batch of the same flavor, just triple the amount of the add-ins.