Magnificent Muffin Recipes (Post 1 Of 3 Recipe Week)

Hello Everyone! I Am Sorry That I Have Not Been Posting Lately I Have Been On Vacation! This Week Is Recipe Week For My Blog!

So Todays Post Is The First Post Of Recipe Week! I Am Very Exited To Start Of Recipe Week With Magnificent Muffin Recipes! I Hope You Enjoy Recipe Week!

Also I Have Added A New Page To My Blog! Announcements! There You Will Find Up Coming Events On My Blog! Be Sure To Check It Out!



                              Apple Streusel Muffins


  •  2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 – 1/4 teaspoons vanilla extract
  • 1-1/2 cups peeled chopped tart apples
  • Streusel Topping

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  • Glaze

  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons 2% milk
  • 1 teaspoon butter, melted
  • 1/8 teaspoon vanilla extract
  • Dash salt


  1. Preheat your oven to 375°. Whisk together the first five ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples.
  2. Fill 12 greased or paper-lined muffin cups three-fourths full. For the topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Then Sprinkle over batter.
  3. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

Recipe Credit- Taste Of Home

Picture Link- Picture Link


                Whole Wheat Carrot Muffins


  • 1.5 cup whole wheat flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • pinch nutmeg
  • 1/3 cup extra virgin olive oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1.5 cups shredded carrots
  • 4 oz. cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract


  1. n a large bowl whisk together the flour, sugar, salt, baking powder, and spices. In a separate bowl whisk together oil, egg, milk, vanilla, and sour cream. Stir into flour mixture just until evenly combined. Fold in shredded carrots. Spoon evenly into 12 paper lined muffin cups. Bake at 400oF for 20 minutes or until a toothpick inserted near the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.
  2. GLAZE- Beat together cream cheese, butter, and brown sugar with a wooden spoon or beaters, until smooth. Beat in maple syrup and vanilla until well blended. Once muffins have cooled, dip the tops in the glaze, or spoon the glaze over. Store, covered in the fridge. To freeze: place on a baking sheet in the freezer until frozen, wrap individually in plastic wrap before placing in a large sealable plastic bag to store.

Recipe Credit- Simple As That

Picture Credit- Picture Link

I Found This Recipe On – Good House Keeping



                        Glazed Strawberry Muffins


  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup non-fat plain Greek yogurt can substitute light sour cream
  • 1 heaping cup fresh chopped strawberries – (rinsed and dried)
  • 1/2 cup powdered sugar
  • 4 to 5 teaspoons heavy cream or half-and-half or more to reach desired consistency
  • 1/2 teaspoon vanilla


  1. Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non-stick cooking spray.
  2. In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
  4. Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
  5. Bake in preheated oven for 18 to 22 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely.
  6. Combine ingredients for glaze in a small mixing bowl. Drizzle over completely cooled muffins.

Recipe Credit- Valeries Kitchen

Picture Credit- Picture Link

I Found This Recipe On –



                       Apple Cinnamon Roll Muffins


  • 1/2 cup milk (I used 1%), warmed to 110 degrees
  • 1 3/4 tsp active dry yeast
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter , melted
  • 3 – 3 1/4 cups all-purpose flour
  • Filing
  • 2 cups (slightly packed) peeled and grated Granny Smith apples (from about 3 medium)
  • 2 tsp lemon juice
  • 3/4 cup packed light-brown sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butter , halfway melted
  • Topping
  • 2 Tbsp butter , melted
  • 2 cups powdered sugar
  • 3 – 5 Tbsp reserved apple juice
  • 1/2 tsp vanilla extract


  1. Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 – 10 minutes. Meanwhile, add sour cream, granulated sugar, salt, egg, vanilla extract, vegetable oil and melted butter to bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and blend mixture to combine. Add in 1 1/2 cups flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/2 cups flour. Knead mixture until smooth an elastic, about 5 minutes, adding in additional flour as needed to create a soft dough (it should pull away from sides of the bowl and may slightly stick to the bottom). Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven with the light on), about 1 1/2 – 2 hours.
  2. During the last few minutes of rising, grate apple and place in a bowl then toss with lemon juice and set aside. In a separate small mixing bowl, whisk together brown sugar, cinnamon and nutmeg, set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 19 x 13 inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer. Squeeze 6 Tbsp of the excess liquid from apples into mixing bowl by lifting and pressing grated apples against sides of bowl (or just squeeze in your hands) and reserve juice (you’ll be using most of it for the glaze). Sprinkle strained apples evenly over cinnamon sugar layer. Beginning on the long side (the 19-inch side) snuggly roll up to the other end (to the other 19-inch side, this may seem like the wrong side to be rolling, I usually begin with the shorter side, but it works best this way as you want taller not wider rolls for the muffin tins). Cut into 12 – 13 rolls and transfer each rolls to paper lined muffin cups (preferably using 2 – 12 hole muffin tins to allow muffin tops room to expand outward). Cover loosely with plastic wrap and allow to rest in a warm place 40 minutes, preheating oven to 375 during last 10 minutes of rising.
  3. Brush tops of rolls lightly with butter, then bake in preheated oven 14 – 17 minutes until lightly golden and centers are no longer doughy. Allow to cool slightly then drizzle with glaze and enjoy warm. Store in an airtight container (preferably rewarm in microwave 10 – 20 seconds before enjoying).
  4. Glaze
  5. In a mixing bowl whisk together 3 tbsp reserved apple juice, powdered sugar and 1/2 tsp vanilla extract. Add in more apple juice as needed 1 tsp at a time until desired consistency is reached

Recipe Credit- Cooking Classy

Picture Credit- Picture Link

I Found This On – Delish


                            Classic Blueberry Muffins


  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 c. sugar, plus 1 tbsp. for sprinkling
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3/4 c. Greek yogurt
  • 1 3/4 c. fresh blueberries, divided


  1. Preheat oven to 350° and line a muffin tin with muffin cups.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Meanwhile, in another large bowl using a hand mixer, cream together butter and 1 cup sugar until light and fluffy. Add eggs and beat to incorporate, then mix in vanilla and Greek yogurt. In three additions, add dry ingredients, mixing on low speed until smooth. Gently fold in 1 1/2 cups blueberries.
  3. Scoop batter into muffin cups. Place remaining blueberries on top and sprinkle tops with sugar.
  4. Bake the muffins until a toothpick comes out clean, 25 to 28 minutes. Let muffins cool slightly in pan, then cool completely on rack.

Recipe Credit- Delish

Picture Credit- Picture Link


I Hope You Enjoyed The First Post Of Recipe Week! Please Like This Post! Comment Your Favorite Recipe! Have An Amazing Day!

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