#Muffins

Banana Nutella Muffins 🍌🤎 (recipe makes 12 muffins) Ingredients: 6 tbsp (85g) unsalted butter, melted & slightly cooled 2 tbsp (27g) vegetable oil ½ cup (100g) brown sugar, packed ¼ cup (50g) granulated sugar 2 large eggs, room temp 1½ tsp vanilla extract 3 overripe bananas, mashed ¼ cup (60g) sour cream, room temp 1¾ cups (220g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp baking soda ¾ tsp baking powder ½ tsp salt ½ tsp cinnamon ½ cup chocolate chips + more for topping (I did mini chips in the batter and regular on top) + nutella for filling (measure with your heart) Instructions: Preheat oven to 350°F (175°C) and line a standard muffin tin with liners. In a large bowl, whisk together melted butter, oil, and both sugars until smooth. Add eggs and vanilla, whisking until fully combined. Stir in the mashed bananas and sour cream. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Fold in the chocolate chips. Divide batter evenly into the muffin liners (it should be filled almost to the top). Top with more chocolate chips. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean/mostly clean. Let the muffins cool. Using the back of a piping tip (or a chopstick/skewer), create a hole in the center of each muffin. Pipe nutella into the whole to fill it. Enjoy! #bakingrecipe #bananabread #muffins #nutella #recipe

White chocolate strawberry muffins. 🍓🧁 Ingredients 2 1/2 (315g) cups all purpose flour 2 tsp (8g) baking powder 1/2 tsp (3.5g) baking soda 1 cup (200g) granulated sugar 2 eggs , room temp 1/2 cup (115g) unsalted butter , melted 2 tbsp neutral oil 1 cup (150g) fresh strawberries, diced 1 tbsp (13g) vanilla bean paste 1 cup (240g) butter milk 1/4 cup (60g) sour cream 1 cup (170g) white chocolate chips Pinch of salt Method: Preheat the oven to 425°F . Prepare the baking tin by lining or greasing it. In a mixing bowl, whisk together the melted butter, oil and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the milk mixture, vanilla extract, sour cream. Mix until well combined. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the strawberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the strawberries in the reserved 2 tablespoons of dry mixture. Add the strawberries to the batter along with white chocolate chips . Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #strawberrymuffins #recipe

BAKE WITH ME chocolate chip muffins 🥹🫶 Ingredients: - 280 g flour - 150 g sugar - 1 tsp vanilla extract - 2 tsp baking powder - 1/2 tsp salt - 2 eggs (room temperature) - 120 ml oil - 200 ml buttermilk - 60-80 g chocolate chips (plus extra for topping) - 200-250 g chocolate cream (for filling) - brown sugar (optional, for topping) Instructions: 1. Preheat oven to 220°C / 428°F. 2. Mix all dry ingredients in one bowl. Whisk together wet ingredients in another. 3. Combine dry with wet ingredients and mix briefly. Do not overmix. 4. The batter should be thick and slightly lumpy. 5. Fold in chocolate chips and let the batter rest for 10-15 minutes. 6. Line a muffin tray with tulip liners and fill 3/4 to almost full. 7. Top with extra chocolate chips and a little brown sugar. 8. Bake for 5 minutes at 220°C, then reduce to 180°C / 356°F and bake for 12-15 minutes. 9. Let muffins cool completely. 10. Cut a hole in the center using a knife or apple corer. 11. Fill a piping bag with chocolate cream and pipe it deep into the muffins. 12. Optionally seal with a bit of muffin crumb. And enjoy✨ #chocolate #chip #muffins #baking #easy

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

Tall double chocolate muffins Large eggs – 2 Greek yogurt – 167 g (2/3 cup) Milk – 120 g (1/2 cup) Oil – 120 g (1/2 cup) Vanilla – 2/3 tsp Salt – 1/3 tsp All purpose Flour – 200 g (1 2/3 cups) Dutch processed Cocoa powder – 40 g (1/2 cup) Baking soda – 1/2 tsp Baking powder – 1/2 tsp Sugar – 150 g (3/4 cup) Semi sweet Chocolate – 200 g (1 cup) Preheat oven to 350°F (180°C) and line a muffin tray. In a bowl, whisk eggs, oil, milk, Greek yogurt, and vanilla—mix until smooth. In another bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Pour dry into wet and gently mix until just combined. Fold in chocolate. Fill the liners almost to the top. Bake 18–22 minutes until set with a soft center. Cool slightly and then enjoy that rich, fluffy chocolate goodness! #muffins #chocolatemuffins #bakerystyle

jumbo bakery style chocolate nutella muffins 🤎 ingredients ½ cup neutral oil (120g) ¼ cup melted butter (56g) ¾ cup brown sugar (150g) ½ cup granulated sugar (100g) 2 eggs rt ( ½ cup greek yogurt for replacement ) 1 cup buttermilk (240g)( 1 cup milk to 1 tbsp vinegar or lemon juice ) 1 tbsp vanilla (13g) 2 cups all-purpose flour (240g) ½ cup unsweetened cocoa powder (50g) 1 tsp baking powder (5g) ½ tsp baking soda (3g) ½ tsp salt (3g) 1 cup chocolate chips (170g) nutella for filling instructions- preheat oven to 425°F (220°C) and line a jumbo muffin pan or regular pan with liners. in a bowl whisk flour, cocoa powder, baking powder, baking soda, and salt. in another bowl whisk brown sugar, granulated sugar, oil, melted butter, and eggs until smooth and glossy. whisk in buttermilk and vanilla. add the dry ingredients into the wet and gently fold until just combined. the batter should be thick. fold in the chocolate chips. fill each muffin liner about ¾ full with batter. sprinkle extra chocolate chips on top. bake 5 minutes at 425°F, then without opening the oven reduce the temperature to 350°F (175°C) and bake another 15–20 minutes until the tops are tall and set. let cool in the pan about 10 minutes before removing. in the middle of the muffin create a hole ( i used a piping tip end ) and fill with nutella ! #nutella #chocolate #muffins #Recipe #baking

Chocolate chip Muffins 🍫🧁✨ ingredients: 280g all-purpose flour 150g sugar 2 tsp baking powder 1/2 tsp salt 2 eggs (room temperature) 120ml oil 200ml buttermilk 1 tsp vanilla extract chocolate chips (as much as you want) Nutella (for filling) ⸻ instructions: whisk flour, baking powder and salt. in another bowl whisk sugar, eggs, oil, vanilla and buttermilk until smooth. add dry ingredients into wet ingredients and mix gently until just combined. fold in chocolate chips. fill muffin liners halfway with batter, Top with extra chocolate chips. bake at 180°C for 18–22 minutes. let cool slightly, fill with nutella and serve. Enjoy✨ #baking #nutella #chocolate #muffins #delicious

Bakery Style Blueberry Cream Cheese Muffins 🫐 Ingredients: • 1 1/2 cup Blueberry • 2 large Egg • 1 tbsp Baking powder • 1/4 cup Brown sugar • 1/4 tsp Cinnamon • 1 3/4 cup Flour • 3/4 cup Granulated sugar • 1/2 tsp Salt • 1 tsp Vanilla • 1/2 cup Butter • 1/2 cup Milk Streusel Topping •1/2 cup flour •2 tbsp butter •1/4 cup sugar •splash of vanilla extract Cream Cheese Filling -8oz cream cheese -1/2 cup sugar -1tsp vanilla Blueberry sauce: •1 cup blueberries •1/4 cup sugar • splash of lemon juice (Heat in a small pot over medium heat while stirring until sauce forms, remove from heat and let cool) Instructions: 1. Preheat oven to 400°F. In a large stand mixer combine cream cheese, sugar, and vanilla extract. Place cream cheese filling in a piping bag and set to the side. 2. To a large bowl, add softened unsalted butter, eggs, sugar, and vanilla extract. Mix together until well combined. 3. Fold in flour, salt, and baking powder to wet ingredients. Coat blueberries in flour, and add them to batter. 4. Combine butter, vanilla, sugar, and flour to make streusel topping, set aside. 5. Place batter equally in 12 muffin tins. To the top of each add blueberry sauce. Pipe cream cheese in the middle of each, beginning about 1/4 away from the bottom. 6. Add streusel topping around edges. Bake on 400°F for 5 minutes, then 350°F for 15-18minutes. . . . . . . . . . . . #recipe #blueberry #muffins #baking #cooking

the most Softest muffins🍫 @bake_choice non-stick cupcake baking liners! Link is in my bio!🤎 4 eggs 200g sugar (mix for 5 minutes) 190ml oil 200g flour 60g cocoa powder 4 tbsp yogurt 1 backing powder Put 12 tablespoons of Nutella in the fridge. When preparing the muffins, place it in the center of the batter. Bake the muffins at 180°C for 20-23 minutes. #muffins #reels #food #chocolate #foodie

⚠️🗣️PSA🗣️⚠️ 🚨These muffins have been known to cause baking addictions, extreme happiness, and bakery style results ‼️ 🔥Side effects may include: -Sudden breakfast obsessions 🤤 -Saving money on baked goods 💰 -Impressing family and friends with your muffin skills 🤩 Comment “muffin” to get my Bakery Styke Muffin Cookbook, and learn how to make dangerously good muffins! #muffinlady #muffincookbook #muffins #bigmuffins #selfpublishedcookbook

Bakery-Style Lemon Blueberry Muffins🫐🍋 Ingredients: Crumb Topping: 1/2 cup (60g) all-purpose flour 2 tablespoons cornstarch 1/4 cup (52g) light brown sugar 1/4 cup (50g) granulated sugar 6 tablespoons (90g) salted butter, melted 1 tsp lemon zest Muffins: 1/2 cup (115g) unsalted butter, melted 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 2 tbsp lemon juice 2 tbsp lemon zest 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups (315g) all-purpose flour 2 eggs, room temperature 1 1/2 cups blueberries 1 cup buttermilk, room temperature (see note) 1/4 cup (65g) sour cream, room temperature 2 tablespoons neutral oil Method: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. In a mixing bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the butter milk, vanilla extract, sour cream, and oil. Mix until well combined. Lastly add the lemon juice. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, lemon zest and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #lemon #blueberry

These are honestly more blueberry than muffin 😅😂 but that's what makes them PERFECT. Listen, if I'm making blueberry muffins, I want *a lot* of blueberry goodness in every single bite – and these definitely deliver. The slightly thicker batter ensures that the blueberries stay evenly distributed throughout the muffins (no sinking berries here!!) and the end result are gloriously tall, bakery-style, streusel-topped and perfectly soft and moist blueberry muffins. (And no, you can't tell that they're gluten-free 😉). Full recipe is on my blog, link in my bio!! #blueberrymuffins #blueberry #muffins #streusel #glutenfree