I adapted this master recipe for muffins from multiple recipes for one that would make many varieties.  Everyone has their favourite muffin flavour, however, making multiple varieties with different recipes is time-consuming.  I took a stand, Blueberry today, chocolate chip the next time.  Until, I realized I don’t like chocolate chip muffins ;)<<!–more–>

After a few recipe fails, this one has held up.   No matter what I add, this recipe has been no fail for me.  Sometimes I make a single batch and divide it in two bowls, pick two combinations, add half of the ingredients to each bowl and make two varieties.  This seems to keep everyone smiling even on the earliest of mornings.

My favorite muffin tip is that muffin batter can be frozen in cupcake liners for future use.  Really!  This will make you look like a super hero to your darling 8-year-old who is slightly grumpy as he doesn’t want to get out of bed in the middle of winter.  This tip is for those early morning hockey practices.  I would make a few batches of muffins on a Sunday afternoon or an evening that we weren’t running to piano, dance, hockey, lacrosse, soccer….. you get the picture .  Place liners in the muffin tins.  Fill with muffin batter of my choice.  Cover with plastic wrap and place in the freezer for 6-12 hours.  Remove from pan and place in Freezer bags, date and label.. Voila!   Have an early morning practice?  Set the oven to 350°, grab a few frozen muffins, place in muffin pan, set oven timer for 35 minutes.  Get children up, get showered, dressed,  ding ding ding.. Muffins are ready.  Mom just saved the morning!   Rub a little flour on your face for effect!

Getting up early on a Saturday morning in the pitch dark, piling into a cold car in 40 below weather,  not excited to freeze at your local rink…then looking in the back seat to a smiling child eating fresh warm muffins… Priceless…  Hey I didn’t say you were going to have time to sit around the table 😉

Ok.. I know I’ve gone overboard here.. you get the picture.  Now to the recipe…

Check out below for a list of muffin making tips 🙂

Blueberry Muffins

• Add 1 1/2 cup blueberries frozen or fresh
• 1 tbsp lime zest (approx. 1 lime)
• juice of half lime

Cranberry muffins

• 1 1/2 cup cranberries whole frozen or unfrozen
• 1 tbsp lime, orange or lemon zest
• juice of half lime, orange or lemon
• *add 1/2 cup chopped dark chocolate pieces or chips for a chocolatey  treat or chopped walnuts… or both 😉

Lemon Poppy Seed

• 1/4 cup Poppy-seed
• Zest of 1 lemon
• Juice of 1 lemon

Gluten free version

Banana Nut

• 2 Bananas mashed
• 1/2 cup of chopped walnuts or chocolate chips or both

Carrot

• 1  1/2 cup shredded Carrot
• 1/2 cup chopped pineapple
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup finely chopped walnuts

Coffee Cake

• 1 tsp cinnamon to batter

Topping mix 

• 2/3 cup brown sugar
• 1 cup flour
• 1/2 cup Butter chilled cut into small pieces
• 1 tsp cinnamon
• * optional – 1/4 cup finely chopped pecans or walnuts

Chocolate Chip Muffins

• 1 cup chocolate chips
• * optional  1/2 cup chopped walnuts

Strawberry Rhubarb

• 1 cup chopped Strawberries
• 1 cup chopped rhubarb
• Zest of 1 lemon

Zucchini Chocolate chocolate Chip

• 2 cups shredded zucchini (fresh or frozen)
• 1/2 cup dark cocoa powder
• 1/2 cup dark chocolate chips or pieces
  

  Pumpkin/Pumpkin Chocolate Chip

  • 2 cups pumpkin puree (fresh,  or canned)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • * Optional – 1/2 cup dark chocolate chips or pieces

Pour whisked eggs into the bowl

Add the sugar

It will look curdled

Add the vanilla

Start whipping butter & Sugar until combined

Start adding flavour combinations

Add the almond milk stir until combined

Once all ingredients are added stir just until combined

Ready to bake

Poppy seeds

Once all ingredients are added stir just until combined

Lime juice

Stir until combined

Add the flour

Gently stir in strawberries and rhubarb

Line pans with liners or butter and dust with flour

Sprinkle th top with sugar

When making multiple muffins I place a thin lime, lemon, cranberry, banana etc on the top before sugaring

Slightly press into batter before baking

Fresh Lime Zest

Scoop with ice cream scoop for even baking

Add a heaping spoonful on top of scoop of muffin batter

Once all ingredients are added stir just until combined

Bake at 350° for 25-30 min until tops are golden.

The crumble topping should look like this

Add a sliver of rhubarb to the top and sprinkle with sugar.

Yummy Strawberry Rhubarb muffins

TIPS

1. If you bake weekly or everyday like I do, you might want to make a pan release to keep on hand.  I learned this idea from a friend who worked in a bakery when I was in my 20’s.  It’s a simple tip that works for me.  The recipe is 1 part oil (like canola) 1 part shortening and 1 part flour.  Whip together and store in an airtight container in the refrigerator.  It was originally told it has a shelf life of 6 months in the pantry but I have never kept mine there.  As well, I use it for all baking so it goes fast in my house.
2. Grease over the top edge of each muffin cup not just the pan cups.  This way any muffin top overflow will not stick.
3. I have made these with oil, yet I prefer butter.   Substituting with oil, will only have a slight difference in texture and taste.
4. Baking times vary depending on ingredients added, oven temperature, etc.
5. Muffin batter should be thicker than cake or cupcake batter.  If there are lots of juices released from the fruit add a tablespoon or two more of flour.
6. Let cool for 10 min in pan once finished baking for easier removal.  Especially with fruit combinations.
7. You may use cupcake liners they will peel off just like cupcakes with most recipes, I prefer the no liner method.
8. Muffins are best fresh but these are freezable after baking as well.
9. Keep in mind that baking times can vary for each recipe depending on how moist the batter is, the oven temperature, or whether you have a convection, electric, or gas oven
10. This recipe can easily be made Gluten free by replacing 1 cup measures of flour to 210 grams of your favourite gluten free flour.