Eat & Entertain

Food

Perfect Muffins

Muffins use a basic mixing method—appropriately named the muffin method—where dry ingredients combine in one bowl, wet ingredients combine in a separate bowl and then the two mixtures get stirred together. Marvel at the sweet and savory flavors of these inspired takes on the basic muffin recipe.

Orange-Cranberry Muffins with Ginger Streusel

Bursting with tangy fresh cranberries and the zing of orange zest, this citrusy taste bud wake-up call is perfect for breakfast. Serve with tall glasses of fruit juice.

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  • 1 Basic Muffin recipe
  • ¼ cup all-purpose flour
  • 2 ½ tbsp cold unsalted butter, cut up
  • 2 tbsp granulated sugar
  • 3 tbsp walnut pieces
  • 2 tbsp finely chopped crystallized ginger
  • 1 cup chopped fresh cranberries
  • ⅓ cup walnut pieces
  • 1 ½ tsp orange zest
  • For streusel topping, in a food processor, place ¼ cup all-purpose flour; 2½ tablespoons cold unsalted butter, cut up; and 2 tablespoons granulated sugar. Cover and pulse until mixture is coarse. Add 3 tablespoons walnut pieces; cover and pulse until walnuts are coarsely chopped. Stir in 2 tablespoons finely chopped crystallized ginger; set aside.
  • Prepare batter for Basic Muffins as directed.
  • Fold 1 cup chopped fresh cranberries, 1/3 cup walnut pieces and 1½ teaspoons orange zest into batter.
  • Spoon batter into prepared muffin cups; sprinkle with streusel topping. Bake as directed.
Spinach-Gouda Muffins with Smoky Bacon

Rethink muffins as party appetizers by including smoky bacon, Gouda cheese and healthy greens. Sip bubbly soda water to cleanse the palate before a main dish.

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  • 1 Basic Muffin recipe
  • 2 cups tightly packed baby spinach
  • ¾ cup shredded smoked Gouda cheese
  • 6 slices chopped crisp-cooked bacon
  • 1 tbsp finely chopped fresh chives
  • ¼ cup shredded smoked Gouda cheese
  • Bring about 4 cups water to a boil in a medium saucepan; remove from heat. Stir in 2 cups tightly packed baby spinach just until wilted; drain and squeeze dry. Coarsely chop spinach and cool.
  • Prepare batter for Basic Muffins as directed, except omit the vanilla extract.
  • Fold chopped spinach, ¾ cup shredded smoked Gouda cheese, 6 slices chopped crisp-cooked bacon and 1 tablespoon finely chopped fresh chives into batter.
  • Spoon batter into prepared muffin cups; top with an additional ¼ cup shredded smoked Gouda cheese. Bake as directed.
Chocolate-Hazelnut Muffins with Banana

Reward yourself with a sweet-and-nutty snack of chocolate and hazelnuts, plus healthy chopped banana. Pair with steaming mugs of hot cocoa or serve as dessert.

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  • 1 Basic Muffin recipe
  • 3 tbsp unsweetened Dutch-process cocoa powder
  • ¾ cup chopped banana
  • 1 ½ tsp chocolate–hazelnut spread
  • 2 chopped 1.55–ounce milk chocolate candy bars
  • ¼ cup chopped hazelnuts
  • Prepare batter for Basic Muffins as directed, except reduce flour to 1¾ cups and add 3 tablespoons unsweetened Dutch-process cocoa powder to the flour mixture.
  • Fold ¾ cup chopped banana into batter.
  • Spoon half of the batter into prepared muffin cups.
  • Spoon about 1½ teaspoons chocolate–hazelnut spread into each muffin cup; top with remaining batter.
  • Top batter in each cup with some of 2 chopped 1.55–ounce milk chocolate candy bars and some of ¼ cup chopped hazelnuts.
  • Lightly sprinkle with sea salt flakes, if desired. Bake as directed.
Basic Muffins

As a quick bread, muffins rise with the help of baking powder and eggs instead of yeast, and they require no kneading, rolling or cutting. This perfectly baked muffin has a rounded top, lightly browned edges and a moist, even interior.

Expand Recipe
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup milk
  • ½ tsp vanilla extract
  • ¾ cup unsalted butter, melted and cooled slightly
  • Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners* or spray with nonstick cooking spray; set aside.
  • In a large bowl, whisk together flour, sugar, baking powder and salt; set aside. In a medium bowl, whisk together eggs, milk and vanilla; whisk in melted butter.
  • Make a well in the center of flour mixture. Add egg mixture all at once. Using a wooden spoon, stir just until moistened.
  • Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake for 16 to 21 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
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