Muffins are great anytime, not just for breakfast. I keep these in the freezer for whenever the kids want a snack.
Here are a few tips on baking irresistible, moist, tender muffins that will keep your family crying out for more!
Preheat oven first so that it will be the correct temperature when the batter is ready. (If making batter ahead (except with the Raisin Bran recipe), combine dry ingredients and store separately from wet ingredients until time to combine and bake.)
Measure the dry ingredients properly. Stir the flour with a fork in its storage container to aerate and then lightly spoon it into a dry measuring cup, leveling it off with a knife. Do not pack it down; too much flour can result in tough texture muffins.
Place the flour in a large bowl along with the leavening (baking powder, baking soda), salt, and spices; stir the dry mixture well to combine. Combine wet ingredients such as juice, oil, milk, eggs, vanilla, melted butter, etc., in another bowl or large measuring cup.
Make a "WELL" in the center of the dry ingredients, using the back of your mixing spoon, and add the wet ingredients, stirring just until moistened.
NOTE - Overstirring will produce muffins that have pointed tops or peaks and "air" tunnels throughout. Although this doesn't affect the taste, muffins made from batter that has been stirred until all the lumps are gone will probably be tough rather than tender. Lumpy is good!
Bake muffins in a preheated oven on the middle rack where air circulation is best and the heat is even.
Remove muffins from the pans immediately to keep them from sweating in the pans, which makes the muffins soggy on the bottom.
Muffins are best when eaten the day they are made, but they freeze well, too. After cooling to room temperature, cover them tightly and freeze for up to 1 month. Thaw frozen muffins and then pop them into a warm oven for 7 to 10 minutes for just baked taste and texture. (You can also warm them in a microwave, wrapped in a paper towel, for 15 to 20 seconds if you prefer.)
LYNNE'S NOTE - If you have children or grandchildren, as I do, muffins are great to make and bake -- there is a science to baking: precisely following instructions, measuring properly dry and wet ingredients and coming up with flavor combinations. They'll have so much fun, they won't even realize they are learning!
Apple Streusel Muffins
Banana Nut Breakfast Muffins
Banana Nut Muffins
Banana Nut Muffins 2
Banana Nut Muffins 3
Banana Nut Muffins 4
Blueberry-Lemon Muffins
Blueberry Muffins
Cheese Muffins
Granola Muffins
Incredible Muffins
Morning Glory Muffins
Orange-Oatmeal Muffins
Poppyseed Muffins
Refrigerator Raisin Bran Muffins
Sausage Muffins
Spiced Muffins
For more Muffin Recipes see Breads