#Muffines

❌ No jumbo sized muffin pan 🙅‍♀️ No weird ingredients 🚫 No baking experience required In case you’re new here — Hi! 👋🏻 I’m Beth, the muffin expert! I teach people how to make big, bakery style muffins right in their very own kitchens. You can use these 4 tips to create superdomes today!! 1. Let your batter rest for 15 minutes before scooping it into your muffin pan. ⏱️ 2. Fill your muffin liners REALLY full with batter — I like to do 6-8 tablespoons of batter. 🙌🏼 3. Only fill every other muffin spot in your pan so that the muffins don’t run into each other. ✨ 4. Start baking your muffins at 425°F for the first 7 minutes, then lower the oven temp to 350°F for the remaining bake time. 🔥 That’s it! After spending MONTHS testing different muffin recipes, I’ve simplified my strategy into 4 easy tips! Want more? 👀 Comment “muffin” to order my Bakery Style Muffin Cookbook, where you’ll get these tips + 30 of my favorite muffin recipes!

In case you’re new here — Hi! 👋🏻 I’m Beth, the muffin expert! I teach people how to make big, bakery style muffins right in their very own kitchens. You can use these 4 tips to create superdomes today!! 1. Let your batter rest for 15 minutes before scooping it into your muffin pan. 2. Fill your muffin liners REALLY full with batter — I like to do 6-8 tablespoons of batter. 3. Only fill every other muffin spot in your pan so that the muffins don’t run into each other. 4. Start baking your muffins at 425°F for the first 7 minutes, then lower the oven temp to 350°F for the remaining bake time. That’s it! After spending MONTHS testing different muffin recipes, I’ve simplified my strategy into 4 easy tips! Comment “muffin” and I’ll send you a link to my bakery style muffin cookbook, where you’ll find these tips and 30 unique muffin recipes! #muffins #muffinlady #muffin #bakerystylemuffins #bigmuffins

Life gets sooo much better when you realize you can make bakery style muffins at home! These buttermilk blueberry muffins are super easy and you don’t even need a mixer to make them. Comment ‘recipe’ below 👇🏻 and I’ll drop the recipe link in your inbox! Blueberry Buttermilk Muffins ▢3 cups (360 grams) all purpose flour ▢3 teaspoons baking powder ▢½ teaspoon baking soda ▢½ teaspoon kosher salt ▢1 cup (227 ml) buttermilk room temperature ▢1 cup (200 grams) granulated sugar ▢½ cup (100 ml) neutral oil ▢2 teaspoons vanilla extract ▢2 large eggs ▢1 ½ cups (222 grams) fresh blueberries rinsed and patted dried Make Muffins 1. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside. 2. In another bowl, whisk the eggs with the sugar, oil, buttermilk and vanilla extract. 3. Pour the wet ingredients into the dry, using a rubber spatula to mix the muffin batter together until just combined. Gently stir in the fresh blueberries. 4. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. 5. Heat oven to 425°F/220°C. Line 2 muffins pans with 11 muffin liners, so every other hole in the muffin pan is lined. 6. Using a spoon or an ice cream scoop, gently scoop out the blueberry muffin batter into the prepared liners. Fill each one to the very top. If you want, sprinkle over some sparkling sugar or extra blueberries. 7. Bake one muffin pan at a time. Bake for 5 minutes, then without opening the oven, decrease the oven temperature to 350℉’/175℃ and bake for an additional 18-20 minutes. 8. Take the muffins out of the oven when they’re golden brown. Let sit in the muffin pan for 10 minutes before removing to cool completely on a wire cooling rack. https://alpineella.com/blueberry-lemon-muffins/ #blueberrymuffins #muffins #buttermilkmuffins #bakerystylemuffins

Comment MUFFIN and I’ll send you the muffin pan that reminded my love for baking muffins. Here’s my favorite muffin recipe!! And pro tip…double batch it! Put extras in the freezer to have when you’re in a pinch. Muffin Recipe Ingredients: 2 cups all purpose flour 3/4 cup sugar 3 tsp baking powder 1 tsp salt 1 1/2 cups milk 1 egg 1/4 cup oil 2 tsp vanilla extract Directions: Preheat oven to 350 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside. In a large bowl, mix together the dry ingredients. In a separate medium bowl whisk together wet ingredients. Pour the wet ingredients into the dry ingredients and mix gently just until combined. Gently fold in fruit or chocolate chips into the batter if you choose. Fill the muffin cups 3/4 with the muffin batter. Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean. Save it for later! 🫶🏻 Come hangout @thedailyschoolhouse where I share simple and nutritious recipes the whole family will love!

THE UNIVERSAL MUFFIN RECIPE 🫐🍫🍋🍎 The possibilities are endless INGREDIENTS for 12 standard muffins Crumb Top 1/3 c. brown sugar, 1 TBS. sugar, 2/3 c. flour, 4 TBS. melted butter. Combine all ingredients, in a small bowl, with a fork until it forms into a crumb mixture. Set aside. Muffins 1 3/4 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 c. (1 stick) room temp. butter, 1/2 c. sugar, 1/4 c. brown sugar, 1/2 c. sour cream, 2 eggs, 1 1/2 tsp. vanilla, 1/4 c. milk. If wanting to add cinnamon, add 1/2 tsp with dry ingredients. DIRECTIONS Preheat oven to 425 degrees F. Prepare muffin pans with cooking spray or muffin liners. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside. In your mixer bowl, cream together butter and sugars, for about 3 minutes. Add sour cream, eggs and vanilla, mix to combine. Scrape down sides of bowl, add dry ingredients on low speed, until combined. Add milk, mix well. Add-ins… whatever your ❤️ desires. Blueberry, chocolate chips, lemon, apple. Amount? On average 1 1/2 cups, but really, measure with your ❤️. Let you batter rest for 15-30 minutes Fill your muffin cup, TO THE TOP, don’t be scared. 😉 Only use every other cup, spread them out to breathe and grow. Add your crumb topping to each muffin. Load them up and use all of your crumb mixture. Bake them for 5 minutes, reduce heat to 350 degrees and bake additional 15 minutes. Use a toothpick by inserting into muffin, coming out with crumbs, to ensure they are baked through ENJOY ❤️ RED SHED ACRES #redshedacres #recipe #muffins #universal #breakfast #brunchidea

And you can be scrolling during those 15 minutes!! In case you’re new here — Hi! 👋🏻 I’m Beth, and I’ve been named the internet’s Muffin Expert! After spending 6 months testing and perfecting my muffin recipes, I’ve created 4 tips that will level up just about any muffin recipe! 1. The rest period. Let your batter rest for 15 minutes before you scoop it into your muffin pan. This allows the starch molecules in your batter to swell and absorb, creating a thicker batter, that will then bake into a tall, bakery-style dome! 2. Overfill your muffin liners. If you’re anything like me, you were taught growing up to only fill your liners 3/4 of the way full. That’s not how we do things around here!! I fill my muffin liners with 6-8 heaping tablespoons of batter! This will give you that signature Beth-style superdome! 3. Only bake 6 muffin at a time. If you’re using a standard 12 muffin tin, fill every other well to give the muffins room to spread and dome without running into their neighbors. This gives you that beautiful round top instead of square edges! 4. Jumpstart your baking with a high heat. Start baking your muffins at 425°F for the first 7 minutes of your bake time, then decrease the temp to 350°F for the remaining bake time. This causes the batter to rise rapidly and set them up for superdome success! Want more muffin content? Follow along and comment “muffin” below! I’ll send you the link to my Bakery Style Muffin Cookbook! #muffinlady #muffinexpert #superdomes #muffins #muffincookbook

These take 20 minutes to prep and bake. That’s it!! Just a few simple ingredients and you’ve got yourself some delicious breakfast muffins. Today we did blueberry 🫐 Recipe👇 1 ½ cups All-Purpose Flour ¾ cup Granulated Sugar 2 tsp Baking Powder ½ tsp Salt 1 Large Egg ½ cup milk ¼ cup Unsalted melted butter 1 tsp Vanilla Extract 1 cup Fresh or Frozen Blueberries Preheat oven to 400 degrees. Combine all dry ingredients in large bowl. Whisk until incorporated. Add milk, egg, butter and vanilla extract to a bowl and whisk together. Combine wet with dry ingredients. Stir in your blueberries. Fill up your muffin tin and bake for 15-20 minutes. Voila! These are seriously so easy & so delicious ☺️ #foryou #reels #explorepage✨ #homemade #recipes

👆STEP-BY-STEP MUFFIN INSTRUCTIONS👆 If you’ve ever been intimidated by baking, consider me your personal muffin expert! 👩‍🏫 I’ll walk you through EXACTLY how to make big, bakery style muffins in your own kitchen using a regular sized muffin pan 🧁 No gate keeping, no judgement, just muffins! 😍 Once you learn these tips, you won’t be able to stop making muffins! Comment CC MUFFIN for my muffin recipes + a link to order my muffin cookbook. Let the baking begin! 🩵 #muffins #muffinlady #bigmuffins #bakerymuffins #timhortonmuffins

When the kids ask for muffins, we just make them. 🧁 This is my go-to muffin base from my cookbook that works for all kinds of muffins. It’s a simple one-bowl recipe, sweetened mostly with a fruit puree like applesauce or mashed bananas, plus just a little brown sugar to round it out. So it uses less sugar than a lot of traditional muffin recipes, but they’re still soft and just sweet enough. I made these as mini chocolate chip, but this same base works for pumpkin, apple cinnamon, blueberry, lemon poppy seed, banana nut, chocolate banana, carrot cake — you name it. You don’t need 10 different muffin recipes. Just one good one. It’s one of those staple recipes I’ve used for years. If you want the full recipe with all the variations, comment MUFFINS and I’ll send it to you. 🧁✨

Recipe below 👇🏾: bakery style muffins! Can’t get enough of these! If you’re making these for someone don’t mash the blueberries with your hands lol 😆 I made these for my sister! For the Muffins: - 8 tbsp (113g) unsalted butter, at room temperature - 1 cup (198g) granulated sugar - 2 large eggs at room temperature - 2 tsp baking powder - ½ tsp table salt - 1 tsp Pure Vanilla Extract - 2 cups (240g) Unbleached All-Purpose Flour - ½ cup (113g) milk - 2 ½ cups (354g) fresh blueberries For the Streusel Topping: - ¼ cup (50g) granulated sugar - 2 tbsp all-purpose flour - ½ tsp ground cinnamon - 2 tbsp cold unsalted butter, cut into small pieces Instructions: 1. Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper liners. 2. In a **medium-sized bowl**, beat together the softened butter and granulated sugar. 3. Add the **eggs one at a time**, scraping the sides and bottom of the bowl and beating well after each addition. 4. Beat in the **baking powder, salt, and vanilla**. 5. Add the **flour alternately with the milk**, beating gently just to combine. Scrape the bottom and sides of the bowl. 6. **Mash 1/2 cup of the blueberries**. Add the mashed and whole berries to the batter, stirring just to combine. 7. **Scoop the batter** into the prepared muffin pan. 8. **Make the streusel topping**: - In a small bowl, whisk together ¼ cup of granulated sugar, 2 tbsp of flour, and ½ tsp of ground cinnamon. - Cut in the cold butter until the mixture resembles coarse crumbs. 9. **Sprinkle about 1 tsp granulated sugar** atop each muffin. 10. **Bake** the muffins for 30 to 35 minutes, until they’re light golden brown on top. Enjoy! 🧁 #food #foodie #baking #healthyfood #dinner

love a muffin!! 🍪🍌💛 recipe below!! *MAKES 6 MUFFINS: - 1 1/2 large ripe bananas - 1/2 tsp. vanilla extract - 1 egg - 1/2 cup brown sugar - 4 tbsp. butter (1/2 stick) - browned - 1 cup all purpose flour - 1/2 tsp. baking soda - 1/8 tsp. salt - chocolate chips - to preference CRUMBLE: - 1/4 cup brown sugar - 2 tbsp. butter (melted) - 1/4 tsp. cinnamon - 3-4 tbsp. all purpose flour (slowly add until you get a crumble consistency) #bananabreadmuffins #bananabread #muffinrecipe #muffins #baking

Who remembers this video?🙋‍♀️🧁 I posted this video almost 3 years ago, right when I started perfecting my muffin tips and sharing them with the world! Since then, so many of you have made my muffin recipes using these tips and found incredible results 🙌🏼 Want to be part of the muffin family? Comment “muffin” and I’ll send you a link to my Bakery Style Muffin Cookbook, as well as this free chocolate chip muffin recipe! 🩵 #muffinlady #bigmuffins #tallmuffins #superdomemuffins #foodblogger