Muffins Recept

And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.

These blueberry muffins are the best muffins, EVER! I gave some to my neighbor who rated them A+++! One of the things we loved about them was that they stayed fresh tasting and delicious, without freezing, for a few days. My husband is a big streusel fan, so he absolutely loved these for that reason. I am going to try them with other fruit as well. This recipe is a definite keeper.

Muffins Recept

Download Zip 🔥 https://tinurll.com/2y84dz 🔥

My mom made these muffins yesterday and they were so good!! Any recipe that she has made that was yours has not gone wrong yet. She makes your baguettes, bread bowls, and a few of your cakes for my niece and nephew. She made your Boston crme cake for my birthday and it was amazing. Thank you for making baking fun. I plan to try some of your recipes soon.

I absolutely love these muffins. I make them using gluten-free flour and no one can tell the difference. My husband says they are the best I have ever made. Thank you Zoe for sharing your recipes.

If I wanted to make them banana chocolate muffins how many chocolate chips should I add? Also, would it work to use either all-purpose flour or almond flour? If so, which would yield the best results? :)

This recipe is just perfection. I don`t even know how many times I have baked these lovely muffins, but every time these just turn out so delicious! I even buy sometimes some extra bananas and keep these on hold so I can make these :D

Thank you for this recipe!

Thank you for this wonderful recipe! The muffins came out great!!! I used GF oatmeal flour (made at home), added some roasted hazelnuts and added some melted chocolate. I was craving something very chocolaty :) and this just did it for me! Thank you Dana!

Made these into mini muffins! I doubled the recipe and got 18 mini muffins. Added mini vegan chocolate chips and did not add nuts to make a nut free version. Made them in a mini muffin tin instead of ramekins. Baked for 12 minutes and they came out perfectly cooked and nice & fluffy and moist!! YUM!

Bolos de arroz are a traditional Portuguese muffin made with part rice flour, which gives the muffins a tender crumb not unlike a sweet cornbread. With a buttery flavor and a hint of lemon, these sweet breakfast treats are sure to please!

These mountainous, golden yellow muffins bake up super tall with a crunchy, crispy sugar crust that will drive your tastebuds wild (because we all know taste is as much about flavor as it is about texture).

The rice flour gives the muffins an almost cornbread-like texture. The flavor is strongly sugar and butter, with just a hint of lemon that gives the muffins a note of sophistication without tasting obviously lemony (that said, if you love lemon I think these would be wonderful with double or triple the zest).

Born in Portugal, now living with my family in Philadelphia. Privileged and blessed to be able to go very often to see my family and am totally looking forward to retiring there one day. Beautiful country and people. Thank you for the recipe! My daughter and hubby love these muffins, so I will definitely try it out!

These bite sized sushi rice muffins were gone in minutes. My family loves sushi but I hate paying $20 per roll at the restaurant since my kids need at least 2 rolls to feel full. Yes they love to eat. This is basically a delicious alternative with a fraction of the cost.

You probably have pretty much everything you need to make these Better than Starbucks Blueberry muffins. Besides blueberries, the ingredients for these muffins are common household staples; flour, sugar, butter, eggs, buttermilk, baking powder and soda and salt.

I tried some recipes calling for oil and some for butter and found that butter gave the muffins better flavor and a nice crumb texture. The butter is melted in this recipe so you don't have to worry about taking it out of the fridge ahead of time to soften.

In addition to being super delicious and really pretty, these muffins are WAY cheaper than the ones you buy at the green and white store. A Starbucks blueberry muffin is about $2.95. It will cost you less than $5.00 for a dozen of these Copycat Starbuck's Blueberry Muffins. See what I mean? A big bonus (in addition to your kitchen smelling like a fine bakery)! Put this recipe on your Must-Make-Soon list!

P.S. Want a good laugh? Check out this blueberry muffin recipe from the first few months of the blog back in 2011. Scott was at work so I took the pictures for these muffins (yikes!!). I think you'll totally understand why I cook these days and Scott is the resident photographer! Then again, if you looked at Scott's cooking you'd totally understand why I cook these days and he is the resident photographer, we're quite symbiotic!!

Absolutely delicious muffins. I make these with frozen wild blueberries and they are always perfect and scrumptious. As a bonus, they freeze well too so we ration them so we don't eat them all in 2 days.

I picked some blackberries when they were in season this year and froze them to try in this recipe in the coming winter.

Thanks for another great recipe!

Hi Taija, lemon zest would be delicious in these muffins. I would add the zest of one medium size lemon. You could make a little glaze with the lemon juice and a scoop of powdered sugar and drizzle it over the muffins for even more lemon flavor.

Chris,

Have you made these in mini muffin tins? I'm having a variety of breakfast muffins and would like to make them smaller. Along that line, could all of your muffins be made in mini muffins pans? And if you have made the mini muffins before, how would you recommend reducing the baking time?

Thanks,

Terri

Thanks, Taylor! I haven't tried almond milk so I don't want to say for sure. I know there is a great reaction between the buttermilk and the leavening in these muffins so I'm not sure it will be the same. Please let us know if you decide to try this!

Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat. Banana chocolate chip muffins are a great way to use overripe bananas and a fresh spin on classic banana bread.

You can omit the chocolate if you prefer a basic banana muffin. The ripe bananas will still provide great banana flavor, moisture and natural sweetness. You can also substitute the chocolate chips with an equal amount of toasted chopped walnuts for banana nut muffins, or replace with raisins for banana raisin muffins.

I made these this morning, and after five minutes in the pan cooling, I decided to eat one. They are amazing so light and fluffy. The texture is out of this world. I added dark chocolate chips, and walnuts to mine. Myself a pretty continuous baker. And having made Many different banana breads/muffins. This is by far the best. Thank you so much.

Made 2 loaves of your banana bread. Wow!! Super moist & gone in to days. Also made your Apple banana muffins. Family ate all those up in 2-3 days also. My muffins were a bit small. What size of paper liner do you use? I going to make a double recipe of Chocolate chip banana muffins.

Best banana chocolate chip muffins ever! Super moist and delicious. My husband and I have them for breakfast along with yogurt and fresh fruit. I like to think that they are the healthy version as they do not have all that oil that other muffins tend to have.

These muffins came out amazing. I did my own spin and made a brown butter by using dark brown soft sugar, added 1/2 tip cinnamon and also added chopped hazelnuts. OMG definitely the best thing I baked in a while!

Thank you so much for this recipe! I have been making banana bread and banana muffins for years and could never find a recipe that I want to use consistently until this one. The kids love these and told me not to change a thing. Thank you.

I have been baking banana muffins for years. My little tip is to add 1/4 c of unsweetened apple sauce to my liquid ingredients. It makes the muffins very moist and delicious. I have also added 1/4 cup of sour cream too.

I am so happy with the way my banana muffins turn out: moist, fluffy and delicious! I had 3 ripen bananas that needed to be used, so I am glad I found and used your recipe. Thanks for sharing ??

Lovely muffins..love all your recipes..you are the best!! I am still baking at 77..enjoy baking for my grandchildren..they are grown adults but still like to have a stock in freezer when they come to visit

TOO MUCH BUTTER. The muffins were oozing butter from the top and through the bottom of the cups after I took them out of the oven. I was patting them with paper towels. The muffins were very dense and lacked in flavor. I will not use this recipe again.

This recipe was fast to make and absolutely delicious! I made the muffins without the chocolate chips because I did not have any on hand. Also, I did not have baking soda, so I used baking powder in lieu of that. However, they were very tasty and super moist. Perfect use of leftover bananas!

These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350F-oven until hot. Alternatively, you can heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

Made these for the first time today. Excellent. If I wanted to use a jumbo muffin pan, could I just add twice the batter to 6 muffins holes? Would you recommend changing the cooking temperature or time?

Not only will this help keep the muffins even sizes, it will also make them more uniform and make the pouring process much simpler and cleaner for you! I call it my muffin-hack! (even though I feel like big-box bakeries have been doing it for years lolol) 006ab0faaa