Easy Pumpkin Muffins Recipe Makes Giant And Moist Muffins! Melanie Cooks from www.melaniecooks.com
Description
Big muffins are a delicious and satisfying breakfast treat. They are perfect for people who want something sweet and filling in the morning. This recipe is easy to follow and will result in mouth-watering muffins that are sure to impress.
Prep Time
The prep time for this recipe is about 15 minutes. This includes gathering all the ingredients and preparing the muffin tin.
Cook Time
The cook time for this recipe is about 25-30 minutes. This may vary depending on your oven, so it's always a good idea to check them frequently.
Ingredients
- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup milk - 2 large eggs - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries
Equipment
- Muffin tin - Mixing bowl - Whisk - Measuring cups and spoons - Rubber spatula
Method
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray. 2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. 3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract. 4. Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Be careful not to overmix. 5. Gently fold in the blueberries. 6. Use a measuring cup or scoop to portion the batter evenly into the muffin tin, filling each cup about 3/4 full. 7. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes
- This recipe makes 12 large muffins. - You can use any type of fruit you like in this recipe. Try using raspberries, strawberries, or diced apples. - If you're using frozen fruit, be sure to thaw and drain it before adding it to the batter.
1. Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer. 2. Can I use frozen fruit? Yes, you can use frozen fruit, just be sure to thaw and drain it before adding it to the batter. 3. Can I make these muffins ahead of time? Yes, you can make these muffins ahead of time and store them in an airtight container at room temperature for up to 3 days.
Recipe Tips
- Be sure not to overmix the batter. Overmixing can result in tough muffins. - Use a measuring cup or scoop to portion the batter evenly into the muffin tin. This will ensure that all the muffins bake evenly. - Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking to the paper liners.
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