I am back from being ill with my cancer and stomach complications; it took me out. I do have my shots for Covid-19 but; this took the cake. I appreciate you and your desire to want the Entrepreneur Stand to be back. I am so happy to put together a great lineup of muffins.
Let it be a great week ahead! We appreciate the donations and dollars you put toward our muffins this week. My internet was down yesterday and it's been finicky to use so I am so happy it worked today!
Taste of home Muffins: Pick some that may not be on the board:
Chocolate Chip Muffins
Total Time Prep: 15 min. Bake: 20 min. Makes 1 dozen
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup canola oil
3/4 cup miniature semisweet chocolate chips
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Directions
Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts 1 muffin: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. —Debra Keil, Owasso, Oklahoma
Total Time Prep: 25 min. Bake: 20 min. Makes 1 dozen
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup maple syrup
1/3 cup melted coconut oil
1/4 cup 2% milk
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon pepitas, divided
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Directions
Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk, and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas.
Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with the remaining 1 tablespoon pepitas. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts 1 muffin: 197 calories, 9g fat (6g saturated fat), 31mg cholesterol, 230mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 5g protein.
These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina
Total Time Prep/Total Time: 30 min. Makes 1 dozen
Ingredients
1/3 cup shortening, room temperature
1/2 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
topping:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted
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Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, 2 teaspoons cinnamon, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined.
Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
CINNAMON MUFFINS TIPS How do you store cinnamon muffins? Store baked muffins, once completely cool, in an airtight container at room temperature for up to 2 to 3 days. You can also freeze them for up to 3 months. Here's how to store all your favorite baked goods.Can you use muffin liners to make cinnamon muffins? Certainly! Using muffin liners for your cinnamon muffins helps not only with portability and sharing, but also keeps the muffins from drying out. With liners, you can also skip greasing the muffin cups in the pan; simply line with muffin liners, fill and bake. There are even more ways to use muffin liners in the kitchen (that aren't muffin recipes).How can you make sure these cinnamon muffins turn out light and fluffy? When mixing the wet ingredients into the dry, use a gentle hand and do not over-mix the ingredients. Often, it's OK to still see some streaks of flour. This will go a long way toward ensuring your muffins turn out tender and fluffy. —Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 muffin: 209 calories, 9g fat (3g saturated fat), 27mg cholesterol, 188mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.
These pretty muffins are perfect for Christmas morning. Make them the night before and keep them on the counter in an airtight container. —Taste of Home Test Kitchen
Total Time Prep/Total Time: 30 min. Makes about 2 dozen
Ingredients
3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 cup plain yogurt
1/2 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup red candied cherries, chopped
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Directions
In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
MINI CHERRY MUFFINS TIPS How do you store mini cherry muffins? Like other muffin recipes, you can store these cherry muffins for up to three days in an airtight container at room temperature. You can also freeze muffins to keep them for longer.Can you use different types of cherries for this recipe? Yes, you can use other types of cherries, such as well-drained maraschino cherries, for this recipe. Here are a few other ways to cook with cherries, too.How can you make an easy glaze to drizzle on top of these mini cherry muffins? Check out these homemade doughnut glazes for some inspiration. We recommend brown sugar or chocolate glaze for this recipe. —Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts 2 each: 205 calories, 11g fat (7g saturated fat), 46mg cholesterol, 191mg sodium, 24g carbohydrate (16g sugars, 0 fiber), 2g protein.
These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
Total Time Prep: 20 min. Bake: 25 min. Makes 6 muffins
Ingredients
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins
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Directions
Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts 1 each: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don’t have sweet potato on hand, canned pumpkin may be used instead. —Kallee Krong-Mccreery, Escondido, California
Total Time Prep: 20 min. Bake: 25 min. Makes 1 dozen
Ingredients
2-1/4 cups gluten-free all-purpose baking flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3 large eggs, room temperature
1 cup mashed sweet potatoes
2/3 cup honey
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 teaspoon vanilla extract
TOPPING:
3 tablespoons sugar
1/4 teaspoon ground cinnamon
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Directions
Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened.
Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts 1 muffin: 231 calories, 5g fat (3g saturated fat), 47mg cholesterol, 217mg sodium, 44g carbohydrate (25g sugars, 3g fiber), 4g protein.
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Total Time Prep: 20 min. Bake: 30 min. + cooling Makes 1-1/2 dozen
Ingredients
2-1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
topping:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
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Directions
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts 1 muffin: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.
Blueberry Cream Muffins
Total Time Prep: 15 min. Bake: 20 min. Makes 24 muffins
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
Ingredients
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh blueberries
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Directions
Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Peanut Butter-Banana Muffins
Total Time Prep: 25 min. Bake: 10 min./batch Makes 4 dozen
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
Ingredients
1 cup old-fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup fat-free milk
3/4 cup mashed ripe bananas
1/2 cup creamy peanut butter
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
topping:
1/3 cup packed brown sugar
1/3 cup dry roasted peanuts, coarsely chopped
1/3 cup miniature semisweet chocolate chips
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts 1 miniature muffin: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 71mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 2g protein.
Chocolate Chip Pumpkin Muffins
Total Time Prep: 15 min. Bake: 20 min. Makes 1 dozen
“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”
Ingredients
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground allspice
1 large egg, room temperature
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
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Directions
In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts 1 muffin: 210 calories, 6g fat (4g saturated fat), 24mg cholesterol, 314mg sodium, 36g carbohydrate (19g sugars, 2g fiber), 4g protein.
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. —Therese Puckett, Shreveport, Louisiana
Total Time Prep: 25 min. Bake: 20 min. Makes 1 dozen
Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped
topping:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon
Directions
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts 1 muffin: 245 calories, 8g fat (4g saturated fat), 33mg cholesterol, 219mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 4g protein.
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
Ingredients
Total Time Prep: 15 min. Bake: 20 min. Makes 1 dozen
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
glaze:
2 cups confectioners' sugar
3 tablespoons lemon juice
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Directions
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts 1 muffin: 311 calories, 10g fat (6g saturated fat), 63mg cholesterol, 218mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.
With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. —Sonia Daily, Rochester, Michigan
Ingredients
4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
batter:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar
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Directions
Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips.
In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened.
Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.
Nutrition Facts 1 muffin: 223 calories, 12g fat (4g saturated fat), 15mg cholesterol, 98mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.
I baked these muffins for the kids I babysit, and they couldn't get enough. Their favorite part? The filling, of course! —Jodie Gharbi, Shreveport, Louisiana
Total Time Prep: 30 min. Bake: 20 min. Makes 16 muffins
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
muffins:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 large egg
1 cup 2% milk
1/4 cup butter, melted
1-1/4 cups pomegranate seeds
2 teaspoons coarse sugar
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Directions
Preheat oven to 400°. For filling, mix first four ingredients until blended.
In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds.
Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar.
Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
HEALTH TIP:The sprinkle of coarse sugar on these muffins adds crunch and sweetness like a streusel topping, without adding a lot of calories. Nutrition Facts 1 muffin: 211 calories, 9g fat (5g saturated fat), 35mg cholesterol, 244mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein.
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