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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????INSTAGRAM:
????MY GEAR:
JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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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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How to Make: Simple Mills Banana Muffin & Bread Mix
Don't worry about saving your bananas for this banana bread recipe, grab a box of our mix, and we'll do the rest.
EASIEST 4 Ingredient BANANA MUFFINS RECIPE | Using Box Cake Mix
EASIEST 4 Ingredient BANANA MUFFINS RECIPE | Using Box Cake Mix
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Best Banana Muffins (with a crunchy top!)
These are the best banana muffins and they have a crunchy top, which is my favorite part. They are very simple to make and require three ripe bananas which makes it a perfect recipe to save for later when you have too many ripe bananas. Recipe from A Girl Who Ate Everything, link below.
Ingredients:
-1 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-3 bananas, mashed (about 1 1/2 cups)
-1/2 cup white sugar
-1 egg, lightly beaten
-1/3 cup unsalted butter, melted
-1 teaspoon vanilla
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
Topping:
-1/2 cup packed brown sugar
-1/4 cup all-purpose flour
-1/2 teaspoon ground cinnamon
-2 tablespoons unsalted butter
Recipe from:
Sarah Taste & Traveler
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How to make Easy Basic Muffins Recipe
#Muffinsrecipe #muffin #recipe
Today I will show you how to make easy basic muffins recipe. This muffins recipe is very easy to make and very tasty. I hope you will likes my recipe today. Thank you everyone for watching the muffin video.
How to make Easy Basic Muffins Recipe
Ingredients
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
150 g plain yogurt, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
2/3 cup milk, at room temperature
Instructions
1.Preheat the oven at 375°F.
2.Grease 12 muffin paper cups and set aside.
3.In a large bowl, whisk together the flour, baking powder, sugar and salt.
4.In a medium bowl, whisk together the eggs, vanilla extract and yogurt until smooth.
5.Gently add the eggs mixture and milk into the flour mixture.
6.Using a whisk to stir all the ingredients until combined well, but do not over mix.
7.Add in the melted butter and whisk everything together until just incorporated.
8.Using an ice cream scoop, scoop the batter into each muffin paper cup.
9.Tap the tray gently 3 times for get rid of the air bubble.
10.Put the muffin tray into the oven and bake for 18 minutes to 20 minutes at 375°F.
11.When the time is up, bring the muffin out of the oven. Allow the muffins to cool for about 10 minutes before serving. ENJOY!
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