Muffins Recipe
Banana Nut | Chocolate Chip | Blueberry
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Ingredients
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Banana Nut Muffins
Chocolate Chip Muffins
Blueberry Muffins
Method
Banana Nut Muffins
Prepare and preheat
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease wells. Measure and chop walnuts; mash bananas until mostly smooth.
Mix dry ingredients
In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 3/4 cup granulated sugar and 1/4 cup packed brown sugar until combined.
Combine batter
Make a well in the dry ingredients and pour wet mixture into it. Fold gently with a spatula just until no large streaks of flour remain; do not overmix. Fold in 3/4 cup chopped walnuts, reserving a few for topping.
Fill and top
Divide batter evenly among 12 muffin cups (about 3/4 full). Sprinkle reserved walnuts and 1 tbsp turbinado sugar over tops if desired.
Bake and cool
Bake in preheated oven 18–22 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. Let muffins cool in pan 5 minutes, then transfer to a wire rack to cool another 15–20 minutes before serving.
Chocolate Chip Muffins
Prepare and preheat
Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or grease wells. Measure chocolate chips and set aside.
Mix dry ingredients
In a large bowl whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly combined.
Mix wet ingredients
In another bowl whisk together 2 large eggs, 1/2 cup oil (or melted butter), 1/2 cup milk and 1 tsp vanilla until smooth.
Combine and fold in chips
Make a well in the dry ingredients and pour in wet mixture. Fold gently until mostly combined — a few lumps are fine. Fold in 1 1/4 cups chocolate chips, tossing them in a tablespoon of flour first if you want to prevent sinking.
Portion and top
Spoon batter into 12 muffin cups, filling about 3/4 full. Sprinkle coarse sugar or extra chips on top for appearance.
Bake and cool
Bake 16–20 minutes at 400°F, until tops are golden and a toothpick comes out clean with a few crumbs. Cool in pan 5 minutes, then transfer to a wire rack to finish cooling 15 minutes.
Blueberry Muffins
Prepare and preheat
Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or grease wells. If using frozen blueberries, keep them frozen until just before folding to reduce bleeding.
Mix dry ingredients
In a large bowl whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt. If desired, stir in 1 tsp lemon zest.
Combine and fold in blueberries
Pour wet ingredients into dry and fold gently until just combined. Fold in 1 1/4 cups blueberries, tossing fresh berries in a tablespoon of flour first if desired to prevent sinking.
Fill and top
Divide batter among 12 muffin cups (about 3/4 full). Sprinkle coarse sugar on tops if desired for a crunchy finish.
Bake and cool
Bake at 400°F for 18–22 minutes, until tops are lightly golden and a toothpick inserted into center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a rack to cool 15–20 minutes.