MUFFIN HELP

[nicole2884]

ok so my dh use to love those cheap pack muffins you get at the grocery store, but since becoming more health conscious has ditched them since they are full of so many bad things

so in effort of supporting this i have been trying to make muffins

an both times it was horrible, the batter turned out doughy an lacked any kind of flavor

i dont know what im doing wrong

im using a electric beater

i shifted all my dry ingredients , did the wet in a separate bowl an blended together

2cps flour

2tasn cinnamon

1tbsn baking powder

1/2 cup brown sugar

2 eggs

1 cp milk

6tbsn melted butter

2 tasn almond extract

they lacked flavor , i could barely taste anything 

oh course the dh was supportive but i know when something is bad

Help me make great muffins 

[proudmommy690]

good luck. hopefully someone can help. i've never made them.

[Schleetle]

I never use my kitchen aid for muffins. I do mine like this 1 1/2 cups oat flour, 1/2 cup turbinado sugar (or maple sugar,brown sugar, whatever you like), 1/2 c unsweetened applesauce (you can up that to 3/4 -1c if you don't want any other fruit in your muffin), 1 tsp baking soda, 1/2 tsp salt, 1 1/2tsp cinnamon, 1/2tsp cardamom. In a small bowl combine spices, flour, and salt mix together. In a larger separate bowl add the sugar then inside of the measured applesauce you want to mix the baking soda into it until it dissolves then add the applesauce mixture to the sugar, stir together. Then add the dry ingredients to the wet ingredients bake at 350 for about 10-15minutes until knife comes out clean. If you want flavored muffins I like to add mashed banana (put it in the larger bowl to mash up before adding the sugar), and pecans or walnut pieces. Adding fresh pumpkin is also good you can adjust the spices, and add about 1/2-3/4 c pumpkin as you would the banana, I like to add maple, ginger, nutmeg, and pumpkin seeds to that mix. When you're making this, and the dry/wet ingredients are combined you can taste to see if you'd like more spices, raisins, choc chips, a flavor extract, sugar, etc... To suit your taste since there are no raw harmful ingredients before cooking. They come out really yummy. Good luck w/your muffin making.

[MissyB1011]

I can't wait to see all the answers. I'm not too slick with the muffin making, so I'm hoping to learn something myself.

[othermom]

never made them from scratch

[Godspitgrl]

I love muffins but never made them from scratch

[Godspitgrl]

Banana Nut Muffin Recipe By Tyler Florence

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

[Godspitgrl]

Mexican Chocolate-Banana Muffins by food network

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups mashed bananas (about 2 big bananas)
• 1 large egg
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup whole milk
• 1 (3.5-ounce) disc Mexican chocolate, chopped
• Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix the flour, sugar, baking powder and salt.

In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.

Divide the batter among the prepared muffin cups, filling each about 3/4 full.

Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

Cook's Note: The muffins can be stored in an airtight container for up to 4 days.

[Godspitgrl]

Cranberry Harvest Muffins by Barefoot Contessa

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups whole milk
• 2 extra-large eggs
• 1/2 pound unsalted butter, melted and cooled
• 1 1/2 cups coarsely chopped fresh cranberries
• 1/2 cup medium-diced Calimyrna figs
• 3/4 cup coarsely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar

Directions

Preheat the oven to 375 degrees F.

Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean

[Godspitgrl]

BlueBerry Coffee Cake Muffin by Barefoot Contessa

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

[Godspitgrl]

Honey Cornbread Muffin by The Neelys

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.