September 2020 – Muffins

Oatmeal Muffins

BettyAnn “Betsy” Stewart, Ephrata

“Moist & Rich”

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1/3 cup soft shortening (part butter)
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 cup sifted Gold Medal flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Soak oats and buttermilk together for 1 hour.

Combine shortening, brown sugar and egg and mix thoroughly.

Sift together flour, baking powder, baking soda and salt. Stir into shortening mixture, alternately with rolled oats and buttermilk.

Fill greased muffin cups 2/3 full. Bake at 400°F until golden brown, 20 to 25 minutes.

Serve hot. (Also good cold.)

Yield: 12 medium muffins

 

Raspberry Pecan Streusel Muffins

Erla M. Martin, Lititz

Pecan Streusel Topping:

  • ¼ cup chopped pecans
  • ¼ cup brown sugar
  • ¼ cup flour
  • 2 tablespoons butter, melted

Muffins:

  • 1½ cups flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ cup milk
  • ½ cup melted butter
  • 1 egg, beaten
  • 1 cup fresh or frozen raspberries

Prepare topping by mixing dry ingredients and butter. Set aside.

Prepare muffins by mixing dry ingredients and adding milk, butter and egg. Stir till just moist.

Fill muffin tins half full. Add a few raspberries and top with remaining batter. Sprinkle with topping.

Bake in a preheated 350°F oven for 25 to 30 minutes or until lightly browned.

 

Cornmeal Muffins

Erla M. Martin, Lititz

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup shortening
  • 1 egg

In a bowl, combine all ingredients and stir just until blended.

Spoon into tins and bake in a preheated 350°F oven for 15 minutes or until golden brown.

Serve warm with butter and jelly!

 

Just Peachy Muffins

Erla M. Martin, Lititz

  • 1½ cups flour
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 2 eggs
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 15 oz. can sliced peaches, drained and finely chopped

Combine first five ingredients. Add eggs, oil, vanilla and peaches. Mix well, but don’t beat.

Fill paper-lined muffin tins 2/3 full.

Bake at 350° for 25 to 30 minutes.

Cool 5 minutes or so before removing from tin.

 

Orange Raisin Muffins

Mary Carrigan, Ephrata

  • 2 cups flour
  • 1/3 cup sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup raisins
  • 1 egg, beaten
  • 2/3 cup buttermilk
  • 1/3 cup butter, melted
  • 1/3 cup orange juice
  • 1 teaspoon grated orange peel

Combine flour, sugar, baking soda, salt and raisins.

In a separate bowl, combine remaining ingredients. Mix into dry ingredients until just dampened, not beaten.

Fill muffin tins and bake at 425°F for approximately 25 minutes.

Note: Tops can be sprinkled with cinnamon sugar if desired.

 

Morning Glory Muffins

Same Recipe Submitted by Amanda Hoover, Ephrata and Betty Eberly, Denver

  • 2 cups whole wheat flour
  • 1¼ cup regular or brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups carrots, grated
  • ½ cup raisins
  • ½ cup nuts or sunflower seeds
  • ½ cup coconut
  • 1 cup apples, grated
  • 3 eggs
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla

In a large bowl, mix flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apples.

In a separate bowl, beat eggs, oil and vanilla. Stir into flour mixture until batter is just combined.

Spoon into greased muffin cups, filling to the top. Bake at 350°F for 20 minutes or until a nice, deep brown and a toothpick comes out clean.

Yield: 1½ dozen medium sized muffins

 

Banana-Nut Graham Muffins

Gloria Dougherty, Akron

“Delicious!”

  • 16 Nabisco Grahams, finely crushed (about 22/3 cups)
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 egg
  • 1 cup fat-free milk
  • 2 tablespoons honey
  • 2 fully ripe bananas, mashed
  • ¼ cup chopped walnuts

Heat oven to 400°F.

Combine graham crumbs, sugar and baking powder until well blended.

Mix all remaining ingredients except nuts in a large bowl. Add graham mixture; stir just until moistened.

Spoon into 12 paper-lined muffin cups; top with nuts. Bake 15 to 18 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool slightly.

 

Healthiest Muffins Ever

Gloria Dougherty, Akron

“Delicious!”

  • ¾ cup flour
  • ¾ cup whole wheat flour
  • ¾ cup sugar
  • ¼ cup oat bran
  • ¼ cup quick oats
  • ¼ cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking sode
  • ¼ teaspoon salt
  • 1 cup blueberries
  • ½ cup walnuts, chopped
  • 1 cup banana, mashed
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla

Mix dry ingredients. Stir in blueberries and walnuts.

Combine bananas, buttermilk, egg, oil and vanilla. Stir into dry mixture.

Bake in muffin tins at 400°F for 15 to 18 minutes.

Yield: 1 dozen

Note: If making mini muffins, bake at 350° for about 10 to 11 minutes.

 

Ham & Cheese Muffins

Nancy Diem, East Earl

“A tasty breakfast when in a hurry to get out the door.”

  • 1 tablespoon butter
  • 1/3 cup dried minced onions
  • 8 oz. package shredded cheddar cheese
  • 1½ cup biscuit baking mix
  • ½ cup milk
  • 2 eggs
  • 1 cup cooked ham, finely chopped
  • 1 teaspoon hickory smoked salt

Melt butter in a skillet. Add onions and cook over low heat until softened. Set aside.

Mix cheese and biscuit mix. Stir in milk and eggs until moistened. Fold in ham, onion and salt.

Fill 12 greased muffin cups 3/4 full. Bake at 425°F for 13 to 15 minutes. Cool 5 minutes before removing from muffin cups. Serve warm.

Yield: 1 dozen

 

Broccoli Corn Muffins

Nancy Diem, East Earl

“Very good. Great with chili!”

  • 8½ oz. package corn muffin mix
  • 10 oz. package frozen chopped broccoli, thawed and well drained
  • 4 eggs, beaten
  • 1 cup shredded cheddar cheese
  • 1 small onion, chopped
  • ¼ cup butter, melted

Mix all ingredients until combined. Fill greased muffin cups 3/4 full.

Bake at 350°F for 25 to 30 minutes. Cool 5 minutes before removing from pan. Serve warm.

Yield: 1½ dozen.

 

Apple-Raisin Muffins

Rachel Hoover, Ephrata

  • 1 egg
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 cup pastry flour
  • 1 cup quick oats
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup raisins
  • 1 cup chopped apples

Beat egg, then add milk and oil. Add dry ingredients, then apples and raisins, mixing just to moisten.

Pour into 12 greased muffin cups. Bake at 400°F for 15 to 20 minutes.

 

Blueberry Cream Muffins

Rachel Hoover, Ephrata

  • 4 cups flour
  • 1 cup sugar
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • ½ cup butter, melted
  • 2 cups fresh or frozen blueberries

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk and butter. Stir into the dry ingredients until just moistened. Fold in blueberries. Spoon into greased muffin tins, about 2/3 full.

Filling:

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • dash salt

In a small bowl, beat cream cheese, egg, salt and sugar. Place about 1 tablespoon of filling in the center of each muffin. (Do not spread.)

Bake at 375°F for 18 to 20 minutes.

Note: If using frozen blueberries, do not thaw before adding to the batter.

 

Cranberry Orange Muffins

Carol Schaeffer, Narvon

  • 2 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1½ cups orange juice
  • ¼ cup canola oil
  • 1 cup fresh or frozen cranberries, halved

Preheat oven to 400°F.

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill 3/4 full. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

 

Healthy Banana Bran Muffins

Carol Schaeffer, Narvon

  • 2 large bananas (about 1 cup)
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • ¼ cup olive oil
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Lightly grease bottom of muffin pan. Combine all wet ingredients in a mixing bowl.

In a separate bowl, mix dry ingredients. Stir in wet ingredients to combine. Pour mixture into 12 muffin tins.

Bake at 400°F for 20 minutes or until toothpick comes out clean. Cool for a few minutes before removing from pan.

Note: These muffins aren’t very sweet – serve with butter, peanut butter, jam or jelly. Raisins can be added to the batter if you like.

 

Oat Bran Muffins

Carol Schaeffer, Narvon

  • 2¼ cups oat bran
  • ¼ cup nuts
  • ¼ cup raisins
  • ¼ cup blueberries
  • 1 tablespoon baking powder
  • ¼ cup brown sugar, honey or molasses
  • 1¼ cup skim milk
  • 2 egg whites
  • 2 tablespoons canola oil or applesauce
  • 1 teaspoon ground cinnamon

Preheat oven to 400°F.

In a bowl, combine the oat bran, nuts, raisins, blueberries and baking powder. Stir in the sugar, honey or molasses. Mix the milk, egg whites and oil together and blend in with the oat bran mixture.

Line muffin pan with paper baking cups and fill with batter. Bake 15 to 17 minutes. Test for doneness with a toothpick; it should come out moist but not wet.

Great for lowering cholesterol!

Yield: 12 muffins

 

Coffee Cake Muffins

Ruth Harnish, Ephrata

Topping:

  • ½ cup flour
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter, cubed
  • ½ cup sliced almonds

Batter:

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2¼ cups flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 350°F. Line 24 muffin cups with paper liners.

For topping: In a small bowl whisk together flour, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly; stir in almonds.

For batter: In a large bowl beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition; beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating just until combined; beat in sour cream. Spoon half of batter into prepared muffin cups. Sprinkle half of topping onto batter in cups. Spoon remaining batter on top, and then sprinkle with remaining topping.

Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Serve warm.

 

Sweet Potato Muffins

Pat Roth, Ephrata

  • 1½ cups flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons baking powder
  • 3 teaspoons grated orange peel
  • 1½ teaspoons ginger
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup cold mashed sweet potatoes made without milk or butter
  • ¼ teaspoon cinnamon

In a large bowl, combine the flour, 1 cup of the sugar, baking powder, orange peel, ginger, baking soda and salt.

Combine eggs and sweet potatoes. Stir in the dry ingredients, just until moistened.

Fill greased or paper-lined muffin cups 2/3 full. Combine the cinnamon and remaining tablespoon of sugar. Sprinkle over the batter.

Bake at 400°F for 18 to 22 minutes or until a toothpick comes out clean.

Yield: 1 dozen

 

Blueberry Streusel Muffins

Pat Roth, Ephrata

“These muffins won first place for me at the fair!”

  • 1½ cups all purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ cup cold margarine or butter
  • 1 beaten egg
  • ½ cup milk
  • ½ teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • 1 tablespoon margarine or butter, melted

Combine flour, sugar and baking powder. Cut in the margarine until crumbly. Reserve 1/2 cup of the flour mixture and set aside.

Combine the egg, milk and vanilla. Add to the remaining flour mixture all at once. Stir until just combined. Gently stir in the blueberries.

Lightly grease muffin cups or line with paper baking cups; fill 2/3 full.

Combine the reserved flour mixture and melted margarine. Sprinkle evenly among the muffins.

Bake in a 400°F oven for 20 minutes or until done.

Yield: 12 muffins

 

Snickerdoodle Muffins with Crumble Top

Mary Ann Good, Terre Hill

Muffins:

  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 eggs, slightly beaten
  • ¾ cup granulated sugar
  • 1 stick unsalted butter, melted and cooled
  • 1 cup sour cream
  • 1 teaspoon vanilla

Crumble Topping:

  • 2/3 cup granulated sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, softened

Preheat oven to 350°F. Line 12 muffin cups with liners. Spray liners with non-stick cooking spray.

For the crumb mixture, combine the sugar, flour and cinnamon. Using a fork, mix with the butter until crumbs are formed. Set aside.

For the muffins, in a large bowl, mix together the flour, baking powder, baking soda and cinnamon. Set aside.

In a medium bowl, slightly beat eggs. Stir in 3/4 cup sugar, melted butter, sour cream and vanilla. Stir the wet mixture into the flour mixture until combined. Stir in 1/2 cup of the crumble into the batter. Spoon the batter evenly into 12 muffin cups. Top with remaining crumbs.

Bake 24 to 28 minutes.

 

Pecan Pie Muffins

Mary Ann Good, Terre Hill

  • 1 cup light brown sugar
  • ½ cup flour
  • ½ cup chopped pecans
  • 2 eggs, slightly beaten
  • 2/3 cup melted butter

Preheat oven to 350°F. Line muffin pan with cupcake or muffin liners.

In a mixing bowl, mix together sugar, flour, and pecans.

In a separate bowl, mix butter and eggs until smooth. Stir into the dry ingredients until combined. Spoon batter into muffin cups – fill 2/3 full.

Bake for 20 to 25 minutes.

 

Apple Sugar Muffins

Mary Ann Good, Terre Hill

  • 4 tablespoons shortening
  • ½ cup granulated sugar
  • 1 egg, beaten
  • 2 cups flour
  • 3½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 1 cup milk
  • 1 cup apples, peeled & chopped
  • 1 cup crushed corn flakes
  • 2 tablespoons granulated sugar

Preheat oven to 400°F.

Cream shortening and sugar. Add well beaten egg, then flour, baking powder, salt and 1/3 teaspoon cinnamon. Add milk and stir only enough to mix ingredients. Fold in apples and corn flakes.

Drop into greased muffin tins or paper liners – fill each 2/3 full.

Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon together and sprinkle on top. Bake about 25 minutes.

Yield: 12 to 15 muffins

 

Berry Cheesecake Muffins

Janice Martin, East Earl

  • 1/3 cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk

Cream Cheese Filling:

  • (2) 3 oz. packages cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • ¾ cup fresh raspberries
  • ¾ cup fresh blueberries

Streusel Topping:

  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cold butter

In a large bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full.

For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.

Bake at 375°F for 25 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Yield: 1½ dozen

 

Pumpkin Streusel Muffins

Janice Martin, East Earl

Muffin Batter:

  • 2½ cups flour
  • 1¼ cup evaporated cane sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 11/3 cup canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla

Cream Cheese Filling:

  • 8 oz. cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar

Streusel Topping:

  • ¼ cup flour
  • ¼ cup sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons chopped nuts
  • 2½ tablespoons butter

For the muffin batter: Mix together all dry ingredients. Add rest of ingredients; beat until smooth. Set aside.

For the cream cheese filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth; set aside.

For the streusel topping: Mix together dry ingredients. Cut in butter with a fork until crumbly.

Fill muffin cups half full with batter. Top with 1 tablespoon cream cheese filling in center of the batter. Sprinkle with streusel topping.

Bake at 375°F for 20 to 25 minutes.

Yield: 18 muffins

 

Cheddar Muffin Cups

Carol Martin, Lititz

“These are delicious with soup or served with scrambled eggs for breakfast!”

  • 2 cups shredded cheddar cheese
  • 5 oz. thinly sliced deli ham, chopped
  • ¾ cup mayonnaise
  • 1/3 cup real bacon bits
  • 2 to 3 teaspoons Dijon mustard
  • 12 oz. tube flaky biscuits

Combine the cheese, ham, mayo, bacon and mustard. Press biscuits into the bottom and up sides of ungreased muffin cups and fill with the cheese mixture.

Bake at 400°F for 9 to 11 minutes or until golden brown. Let stand 2 minutes before removing from pan.

 

Blueberry Yogurt Muffins

Bernice E. Petticoffer, Lititz

  • 2 cups all-purpose flour
  • 12 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 cup vanilla yogurt
  • 6 tablespoons canola oil
  • 4 tablespoons 2% milk
  • 1 cup fresh or frozen blueberries

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda.

In another bowl, combine the eggs, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 350°F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool muffins for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 12 muffins

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.