JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Molasses Muffins
by Dogwood Crafters, Chef: Brenda Anders
Ingredients
1-1/4 cups softened butter
1 Cup sugar
4 eggs
1/2 Cup molasses
2 tsp soda
1 Cup buttermilk
4 Cups self-rising flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 Cup raisins
Instructions
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses.Combine soda and buttermilk, add to mixture blending well. Combine flour and spices, add to molasses mixture. Stir in raisins mixing well.Fill greased muffin tin 2/3 full and bake at 400 degrees for 15 miles. Makes 3-1/2 dozen.This batter will keep in refrigerator for 2 weeks if kept tightly covered.
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Delicious Oatmeal Muffins Recipe
Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
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Easy Cooking Tutorials Episode 5: Molasses Muffins
Hello everyone! Welcome to the 5th episode of this playlist. Today ( as you can see from the video title & thumbnail) we will be making molasses muffins. Molasses has a lot of iron,
so these muffins will make a good snack for anemics and women on their period.
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BANANA MUFFIN RECIPE GLUTEN FREE
My Banana Muffin Recipe is Gluten Free and Dairy Free, yet you would never even know! My Banana Muffins are so spongy and moist, buttery, and packed with delicious flavor. In this video, I reveal the secret to achieving the Larger than life Bakery Style Muffin Top. My Chocolate Chip Banana Muffin Recipe is Quick and Easy. It takes just minutes to prepare so it’s a wonderful recipe for busy mornings and a perfect addition to your morning coffee. My Banana Muffin Recipe is perfect for everyone as I show you how to make it With and Without Gluten/Dairy. And for those who suffer from celiac disease, gluten sensitivity, or a dairy allergy, I've got you covered as always! Enjoy!!!
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INGREDIENTS ????????
Bakery Style Chocolate Chip Banana Muffins:
• 2 CUPS ALL PURPOSE FLOUR (If Gluten Free Use King Arthur's Gluten Free Measure For Measure Flour)
• 1 TBSP BAKING POWDER
• 1/4 TSP SALT
• 1/2 CUP VEGAN BUTTER (SOFTENED ROOM TEMP)
• 3/4 CUP BROWN SUGAR
• 2 EGGS BEATEN (ROOM TEMP)
• 3-4 MASHED BANANAS
• 1 CUP CHOCOLATE CHIPS OR CHUNKS (separate a handful for top decorating)
• 1 TSP VANILLA EXTRACT
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