21 Tasty Muffin Recipes To Make Your Morning Better (2024)

FAQs

Is a muffin in the morning good for you? ›

"They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT. Yet, muffins can be a healthy breakfast option if you make them at home yourself.

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

The healthiest breakfast foods include a protein, healthy fat and source of carbohydrates, according to Smolen. For a healthy breakfast, consider eating foods like oatmeal with nut butter, avocado toast with an egg, chia seed pudding or a greek yogurt parfait with nuts and berries.

Muffin FAQs

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Everyone knows the most delicious part of the muffin is the top.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

What is the key to making moist muffins? ›

use butter AND oil -butter makes things tasty but oil makes things moist. So use both! don't mix the batter more than 12 times ; and. don't bake for longer than 20 minutes.

The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.

I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough. While it will surely cook your muffins, it will not give you the full rise that you want.