Best Ever Banana Muffins
- 3 large bananas
- 3/4 cup sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Mash bananas. Add sugar, egg, oil, and vanilla. Beat well. Add dry ingredients and mix well. Pour batter into muffins pans. Bake at 375 F for 20 minutes.
Damaris Zimmerman, East Earl, Pennsylvania
Blueberry Muffins
- 2 cups flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 3/4 cup milk
- 1 egg
- 1/4 teaspoon lemon extract
- 1-1/2 cups blueberries, fresh or frozen
- 1-1/2 cups white chocolate chips
In bowl, mix dry ingredients together. Separately, mix wet ingredients. Add 2/3 of the dry mixture then blueberries and white chocolate chips. Stir briefly. Add remaining 1/3 dry ingredients. Do not overmix. Fill 8 jumbo muffin cups and make topping.
Topping:
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 3 tablespoons butter
Rub or cut together. Sprinkle topping over unbaked muffins. Bake at 375 F for 24 to 28 minutes. Enjoy!
Clara Blaine, Centerville, Tennessee
Lavender Blueberry Muffins With a Little Lemon
- 4 tablespoons soft butter
- 1/3 cup sugar (Wendy uses HHLF lavender sugar)
- 1 large egg
- 1 cup milk
- 1/2 teaspoon extract HHLF lavender extract or vanilla
- 2-1/3 cups flour
- 4 teaspoons baking powder
- 1/2 tablespoon of HHLF culinary lavender buds (mortar/pestle buds)
- 1-1/2 cups blueberries,
- A little lemon zest, optional
Beat butter and sugar until creamy. Add egg, milk and extract. Beat until creamy again. Add flour, baking powder and lavender; mix gradually. Fold in blueberries.
Preheat and bake at 375 F. Line cupcake pan with cupcake liners. Fill 2/3 full.
Streusel topping:
- 2-3 tablespoons butter, cut into tiny chunks
- 1/2 cup lavender sugar
- 1/4 cup flour
Mix and sprinkle over muffins. Bake 20-25 minutes.
Makes approximately 12-15 muffins.
Wendy Jochems, Pottsville, Pennsylvania
Pumpkin Crumb Muffins
- 1-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup milk
- 1/3 cup melted butter
- 2 eggs
- 1 teaspoon vanilla
Combine flour, baking powder, baking soda, salt and pumpkin pie spice; set aside. In a separate bowl, mix remaining ingredients until smooth. Combine wet mixture into dry mixture and stir until just combined; don’t overmix. Pour into muffin tins with liners until 3/4 full.
Crumb topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/4 cup butter, softened
Mix crumb topping until it resembles coarse crumbs. Top each muffin with some crumbs and pat lightly. Bake at 350 F for 20-25 minutes.
Makes 1 dozen.
Angeline Oberholtzer, Mifflinburg, Pennsylvania
Pecan Pie Muffins
- 1 cup light brown sugar
- 1/2 cup flour
- 1/2 cup chopped pecans
- 2 eggs, beaten
- 2/3 cup butter, softened
Preheat oven to 350 F. Line muffin cups with paper muffin liners. In bowl, stir together brown sugar, flour and pecans. In separate bowl, beat eggs and butter together until smooth. Stir into dry ingredients until just combined. Spoon batter into muffin cups (about 2/3 full). Bake for 20 to 25 minutes Cool on wire racks when done.
A reader, Port Trevorton, Pennsylvania
Raisin Bran Crunch Muffins
- 3 cups Raisin Bran Crunch cereal
- 1-1/4 cups whole milk
- 1 egg
- 1-1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup vegetable oil or shortening
Mix cereal and milk in a large bowl and let stand for 2 minutes. Add egg. Add remaining ingredients and mix with a mixer. Divide batter among 6 large 2-1/2-inch muffin cups, lightly greased or lined with paper muffin cups. Bake at 400 F for 25 minutes or until tops are golden brown. Let stand for 5 to 10 minutes before serving.
I am a hobby baker and love Saturday morning muffins. I have adjusted this bran muffin recipe years ago from a cereal box, substituting Raisin Bran Crunch and whole milk. The next day, I always cut off the tops of the extras and brown them face-down with butter in a small frying pan.
Art Petrosemolo, New Holland, Pennsylvania
