One Muffin Recipe...8 Different Ways

A few weeks ago, I signed up to bring the treats for one of the refreshment gatherings that are held every Sunday after Mass at our church, St. Peter Parish in downtown Cleveland. It was going to be a busy week for me leading up to that Sunday, so I needed to think of something that was quick...easy...and delicious (natch!).

I didn't have to think any further than the basic breakfast muffin recipe below.

You see, the beauty of this recipe is that not only can you prepare some of it the night before (which I did with the help of my two daughters), you can also make 8 different variations using different flavorings and ingredients. In other words, something for everyone.

I made all the different variations below and got so many compliments from my fellow parishioners that I know I'll be making them again real soon. (Remember, muffins freeze well, too!)

So without further ado, here you go! And happy baking!

BASIC BREAKFAST MUFFINS
Courtesy of Parade Editors
Makes 1 dozen 

Active time: 10 minutes
Total time: 30 minutes

2 cups flour
1 Tbsp baking powder
1/4 cup sugar
3/4 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
1 1/2 tsp vanilla extract

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray or line muffin cups with paper liners.

2. In a medium bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add flour mixture. Beat just until no streaks of flour remain—IMPORTANT: DO NOT OVERMIX! (I can't stress this enough. Otherwise, your muffins will be very dense and dry.)

3. Spoon batter into muffin cups. Bake for 18 to 20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.

VARIATIONS:

 

Cinnamon Sugar
Sprinkle muffin tops with a mixture of 3 Tbsp sugar and 1 tsp cinnamon before baking.

Blueberry Streusel (pictured above)
Stir 1 cup blueberries into batter. Before baking, top muffins with streusel: Combine ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 2 Tbsp cold cubed butter.

Oatmeal Raisin
Stir 1 cup raisins into batter and sprinkle muffin tops with rolled oats.

 

Raspberry Almond
Fill muffin cups a third of the way with batter and spoon 1 tsp seedless jam into each, making sure not to touch edges of pan. Top with more batter. Sprinkle with slivered almonds before baking.

Banana Chocolate Chip
Stir 1 mashed banana and ½ cup chocolate chips into batter.

Lemon Poppy Seed
Substitute 1 tsp lemon extract for vanilla and add 2 Tbsp poppy seeds to batter.

 
Apple Pie
Mix in 1 tsp cinnamon, ½ tsp nutmeg, and ½ to 1 cup chopped apple.

Pineapple Coconut
Stir ½ cup shredded, sweetened coconut and ¼ cup drained, chopped canned
pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.






EASY MAKE-AHEAD TIPS:
1. Mix dry ingredients thenight before; set aside.
2. Mix eggs and milk; cover and refrigerate.
3. In the morning, combine dry and liquid ingredients.
4. Spoon batter into muffin cups and bake.