• Prep: 20 min. Bake: 20 min.
• Yield: 12 Servings

 Berry Pleasing Muffins Recipe

 Ingredients

• 1 cup fresh or frozen blueberries
• 1/2 cup chopped fresh or frozen cranberries
• 1 cup sugar, divided
• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• TOPPING:
• 1/4 cup finely chopped walnuts
• 1/4 cup flaked coconut
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon

 Directions

• In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture.
• Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen. 

• Prep: 20 min. Bake: 20 min.
• Yield: 18 Servings

 Almond Berry Muffins Recipe

 Ingredients

• 1-1/4 cups sliced almonds, divided
• 1 egg white, lightly beaten
• 1-1/2 cups sugar, divided
• 1/4 cup shortening
• 1/4 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1-1/4 cups fresh strawberries, chopped

 Directions

• In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally.
• In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds.
• Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

• Prep/Total Time: 30 min.
• Yield: 14 Servings

 Honey Banana Muffins Recipe

 Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 to 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup mashed ripe bananas (1 to 2 medium)
• 1/2 cup unsweetened applesauce
• 6 tablespoons honey
• 1/2 cup golden raisins

 Directions

• In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins.
• Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Yield: 14 muffins.

• Prep: 20 min. Bake: 15 min.
• Yield: 6 Servings

 Pineapple Banana Muffins Recipe

 Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons beaten egg
• 1/4 cup canola oil
• 2 tablespoons 2% milk
• 1/2 teaspoon vanilla extract
• 1 cup mashed ripe bananas (2 medium)
• 1/3 cup unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained

 Directions

• In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple.
• Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

 Banana Split Muffins Recipe

 Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 medium ripe bananas, mashed
• 1/2 cup mayonnaise
• 6 maraschino cherries, halves

 Directions

• In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 25 min. Bake: 15 min. + cooling
• Yield: 24 Servings

 Chocolate Banana Muffins Recipe

 Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking soda
• 1 cup chopped walnuts
• 1 cup (6 ounces) semisweet chocolate chips

 Directions

• In a bowl, cream butter and sugars. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in the walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full.
• Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

• Prep: 30 min. Bake: 25 min./batch
• Yield: 21 Servings

 Berry Cheesecake Muffins Recipe

 Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/3 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• CREAM CHEESE FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
• For filling, in a small bowl, beat the 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. (Muffin cups will be full.)
• Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.

• Prep: 20 min. Bake: 20 min./batch
• Yield: 18 Servings

 Banana Berry Muffins Recipe

 Ingredients

• 4 cups bran flakes
• 1/2 cup buttermilk
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen blueberries
• 1/3 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon

 Directions

• In a large bowl, combine bran flakes and buttermilk; set aside.
• In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled).
• Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

 White Chocolate Berry Muffins Recipe

 Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup vanilla or white chips

 Directions

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 20 min. Bake: 20 min.
• Yield: 8 Servings

 Apricot Banana Muffins Recipe

 Ingredients

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 medium ripe banana, mashed
• 3 tablespoons heavy whipping cream
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup finely chopped dried apricots
• 1/4 cup chopped walnuts

 Directions

• In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts.
• Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

• Prep/Total Time: 30 min.
• Yield: 18 Servings

 Fudgy Banana Muffins Recipe

 Ingredients

• 1-1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup packed brown sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 medium ripe bananas, mashed
• 1-1/4 cups milk
• 1 egg
• 1 tablespoon vegetable oil
• 2 teaspoons vanilla extract
• 6 milk chocolate candy bars (1.55 ounces each)

 Directions

• In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 16 Servings

 Apple Crunch Muffins Recipe

 Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 eggs
• 1-1/4 cups sour cream
• 1/2 cup butter, melted
• 1 cup chopped tart apple
• TOPPING:
• 1/2 cup chopped walnuts
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons cold butter

 Directions

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups one-third full.
• For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over batter. Top with remaining batter; sprinkle with remaining topping.
• Bake at 375° for 20-25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

• Prep: 15 min. Bake: 20 min.
• Yield: 18 Servings

 Triple Berry Muffins Recipe

 Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 4-1/2 teaspoons ground cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1-1/4 cups whole milk
• 1 cup butter, melted
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup chopped fresh strawberries

 Directions

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 16 Servings

 Apple Cinnamon Streusel Muffins Recipe

 Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1/4 cup butter, melted
• 1-1/2 cups chopped peeled tart apples
• TOPPING:
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

 Directions

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full.
• For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.
• Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

 Strawberry Cheesecake Muffins Recipe

 Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1-1/4 cups milk
• 1/2 cup packed brown sugar
• 1/3 cup butter, melted
• 1 teaspoon grated lemon peel
• 1/4 teaspoon almond extract
• 1/4 cup strawberry jam

 Directions

• In a small bowl, beat the cream cheese and confectioners’ sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
• Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
• Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 15 min. Bake: 30 min.
• Yield: 12 Servings

 Streusel Strawberry Muffins Recipe

 Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup strawberry yogurt
• 1/4 cup sour cream
• 1 cup chopped fresh strawberries
• STREUSEL TOPPING:
• 1/4 cup packed brown sugar
• 5 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter

 Directions

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full.
• For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
• Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 20 min. Bake: 20 min.
• Yield: 20 Servings

 Strawberry Muffin Cones Recipe

 Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup (6 ounces) strawberry yogurt
• 1/2 cup canola oil
• 1 cup chopped fresh strawberries
• 20 ice cream cake cones (about 3 inches tall)
• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening
• Colored sprinkles

 Directions

• In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened.
• Place the ice cream cones in muffin cups; spoon 2 heaping tablespoons batter into each cone. Bake at 375° for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; allow excess to drip off. Decorate with sprinkles. Yield: 20 servings. 

• Prep: 20 min. Bake: 25 min. + cooling
• Yield: 6 Servings

 Jumbo Caramel Banana Muffins Recipe

 Ingredients

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• CARAMEL ICING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

 Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.

• Prep: 20 min. Bake: 15 min.
• Yield: 11 Servings

 Cinnamon Apple Muffins Recipe

 Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 2 tablespoons brown sugar
• 1 egg
• 1/2 cup milk
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 medium tart apple, peeled and finely chopped
• 1/2 cup chopped pecans, toasted
• 1/4 cup flaked coconut
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons unsweetened apple juice

 Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in milk. Combine the flour, baking powder, salt and cinnamon; add to creamed mixture just until moistened. Fold in the apple, pecans and coconut.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over muffins. Serve warm. Yield: 11 muffins.

• Prep: 20 min. Bake: 15 min.
• Yield: 6 Servings

 Glazed Apple Streusel Muffins Recipe

 Ingredients

• 1 package (6-1/2 ounces) apple cinnamon muffin mix
• 1 large tart apple, peeled and chopped
• 1/3 cup chopped walnuts
• 3 tablespoons brown sugar
• 4-1/2 teaspoons all-purpose flour
• 1 tablespoon butter, melted
• GLAZE:
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

 Directions

• Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups three-fourths full. In a small bowl, combine the walnuts, brown sugar, flour and butter; sprinkle over batter.
• Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm muffins. Serve warm. Yield: 6 muffins. 

• Prep: 15 min. Bake: 20 min.
• Yield: 18 Servings

 ABC Muffins Recipe

 Ingredients

• 3 eggs
• 3/4 cup canola oil
• 1/2 cup applesauce
• 1/4 cup honey
• 1 package yellow cake mix (regular size)
• 1-1/2 cups wheat bran
• 2 teaspoons ground cinnamon

 Directions

• In a bowl, beat eggs, oil, applesauce and honey. Combine the dry cake mix, bran and cinnamon; add to egg mixture. Mix just until blended.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

 Rhubarb Muffins Recipe

 Ingredients

• 1 egg
• 1-1/4 cups packed brown sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/2 cups diced fresh rhubarb
• 1/2 cup chopped walnuts
• TOPPING:
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon butter, melted

 Directions

• In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
• Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

• Prep/Total Time: 30 min.
• Yield: 18 Servings

 Strawberry Muffins Recipe

 Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup strawberry jam

 Directions

• In a bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt; make a well in the center. Combine eggs, oil and buttermilk; pour all at once into the well. Stir just until dry ingredients are moistened. Do not overmix. Gently fold in jam (a few lumps will remain). Place in a well-greased or paper-lined muffin tins. Bake at 375° for 20 minutes. Yield: 18 muffins.

• Prep: 15 min. Bake: 25 min.
• Yield: 12 Servings

 Tropical Muffins Recipe

 Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons rum extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
• 1/2 cup flaked coconut
• 1/3 cup chopped pecans

 Directions

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack. Yield: about 1 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

 BLT Muffins Recipe

 Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup milk
• 1/2 cup mayonnaise
• 3/4 cup crumbled cooked bacon (about 12 strips)
• 1/2 cup chopped seeded plum tomatoes
• 2 tablespoons minced fresh parsley

 Directions

• In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

• Prep/Total Time: 30 min.
• Yield: 16 Servings

Eggnog Muffins Recipe

 Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 egg
• 1-3/4 cups eggnog
• 1/2 cup canola oil
• 1/2 cup golden raisins
• 1/2 cup chopped pecans

 Directions

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

• Prep: 20 min. Bake: 15 min.
• Yield: 12 Servings

Orange Corn Muffins Recipe

 Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 1/4 cup vegetable oil
• 1 tablespoon grated orange peel

 Directions

• In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Stir into cornmeal mixture just until moistened.
• Fill greased muffin cups two-thirds full. Bake at 425° for 15 minutes or until lightly brown. Cool for 5 minutes before removing to wire racks. Serve warm. Yield: 1 dozen.

• Prep/Total Time: 25 min.
• Yield: 8 Servings

Yankee Corn Muffins Recipe

 Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup canola oil

 Directions

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted near the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

• Prep: 10 min. Bake: 30 min.
• Yield: 21 Servings

Sunflower Corn Muffins Recipe

 Ingredients

• 1 cup (8 ounces) sour cream
• 1 can (8 ounces) whole kernel corn, drained
• 1 can (8-1/4 ounces) cream-style corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/4 cup butter, melted
• 1 egg, beaten
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 3 tablespoons sunflower kernels

 Directions

• In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm. Yield: 3-1/2 dozen mini muffins.

• Prep/Total Time: 30 min.
• Yield: 6 Servings

Roasted Corn Muffins Recipe

 Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 2 tablespoons honey
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 teaspoon baking powder
• 1/4 cup milk
• 1/2 cup frozen corn

 Directions

• In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
• Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

• Prep/Total Time: 25 min.
• Yield: 12 Servings

Parmesan Corn Muffins Recipe

 Ingredients

• 2 packages (10 ounces each) corn bread/muffin mix
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried rosemary, crushed
• 2 eggs, beaten
• 2/3 cup milk

 Directions

• In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
• Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

• Prep: 20 min. Bake: 15 min.
• Yield: 12 Servings

Barbecued Corn Muffins Recipe

 Ingredients

• 1/2 pound ground beef
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2/3 cup shredded cheddar cheese

 Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain and place in a bowl. Add the brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder.
• Prepare corn bread mix according to package directions. Fill greased muffin cups with a scant 2 tablespoons of batter. Top each with 2 tablespoons beef mixture; sprinkle with cheese. Top with remaining corn bread mix.
• Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

• Prep/Total Time: 25 min.
• Yield: 18 Servings

Corn Dog Muffins Recipe

 Ingredients

• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 2 tablespoons brown sugar
• 2 eggs
• 1 cup milk
• 1 can (11 ounces) whole kernel corn, drained
• 5 Ball Park® Beef Franks, chopped

 Directions

• In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Cheesy Corn Muffins Recipe

 Ingredients

• 1/4 cup chopped onion
• 1 tablespoon butter
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese

 Directions

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.

• Prep: 30 min. Bake: 20 min.
• Yield: 14 Servings

Coconut Chocolate Muffins Recipe

 Ingredients

• 1/2 cup cream cheese, softened
• 3 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 egg
• 1 cup (6 ounces) semisweet chocolate chips, divided
• 1/2 cup flaked coconut
• 1/3 cup chopped pecans, toasted
• BATTER:
• 1-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 cup brewed coffee, room temperature
• 1/3 cup canola oil
• 2 tablespoons cider vinegar

 Directions

• In a small bowl, beat the cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips; set aside. In another bowl, combine the coconut, pecans and remaining chips; set aside.
• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and cinnamon. In another bowl, combine the coffee, oil and vinegar; stir into dry ingredients just until moistened.
• Fill paper-lined muffin cups half full. Drop a rounded tablespoonful of cream cheese mixture into the center of each; sprinkle with 1 tablespoon coconut mixture.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Sour Cream Chip Muffins Recipe

 Ingredients

• 1-1/2 cups all-purpose flour
• 2/3 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup (8 ounces) sour cream
• 5 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3/4 cup mint or semisweet chocolate chips

 Directions

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 20 min. Bake: 20 min.
• Yield: 18 Servings

Frosted Pumpkin Muffins Recipe

 Ingredients

• 1 package (16 ounces) pound cake mix
• 1 cup canned pumpkin
• 2 eggs
• 1/3 cup water
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 can (16 ounces) cream cheese frosting
• 1/2 cup finely chopped pecans, optional

 Directions

• In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-1/2 dozen.

• Prep: 25 min. Bake: 15 min.
• Yield: 24 Servings

Cheesecake Pumpkin Muffins Recipe

 Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups canola oil
• CREAM CHEESE FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• PRALINE TOPPING:
• 2/3 cup chopped pecans
• 1/3 cup packed brown sugar
• 2 tablespoons sour cream

 Directions

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
• For filling, beat the cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
• For topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

• Prep: 20 min. Bake: 20 min. + cooling
• Yield: 12 Servings

Chocolate Cookie Muffins Recipe

 Ingredients

• 1-3/4 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/3 cup cold butter
• 1 egg
• 1 cup milk
• 16 Oreo cookies. coarsely chopped
• TOPPING:
• 3 tablespoons all-purpose flour
• 3 tablespoons sugar
• 5 Oreo cookies, finely crushed
• 2 tablespoons cold butter
• 1 cup vanilla or white chips
• 1 tablespoon shortening

 Directions

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full.
• For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins. Yield: 1 dozen.

• Prep: 20 min. Bake: 15 min. + cooling
• Yield: 24 Servings

Double-Chip Pumpkin Cinnamon Muffins Recipe

 Ingredients

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup sugar
• 1/2 cup buttermilk
• 1/3 cup canola oil
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup cinnamon baking chips, chopped
• 1/2 cup miniature semisweet chocolate chips
• TOPPING:
• 1/4 cup sugar
• 3 teaspoons ground cinnamon

 Directions

• In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.
• Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
• Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Raspberry Chocolate Chip Muffins Recipe

 Ingredients

• 1-2/3 cups all-purpose flour
• 3/4 cup quick-cooking oats
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 3/4 cup fat-free milk
• 1/3 cup canola oil
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 3/4 cup fresh or frozen unsweetened raspberries
• 1/2 cup miniature semisweet chocolate chips

 Directions

• In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.
• Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

• Prep: 30 min. Bake: 25 min. + cooling
• Yield: 12 Servings

Cream-Filled Chocolate Supreme Muffins Recipe

 Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups cold water
• 3/4 cup canola oil
• 1 egg
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• FILLING:
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons beaten egg
• 1/2 teaspoon vanilla extract
• 3/4 cup milk chocolate chips
• Confectioners' sugar, optional

 Directions

• Preheat oven to 350°. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
• For filling, beat cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.
• Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a rounded tablespoonful of cream cheese mixture into center of each; cover with remaining batter.
• Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 1 dozen.

• Prep: 20 min. Bake: 15 min.
• Yield: 12 Servings

White Chocolate Macadamia Muffins Recipe

 Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup 2% milk
• 1/4 cup butter, melted
• 3/4 cup white baking chips
• 3/4 cup chopped macadamia nuts
• GLAZE:
• 1/2 cup white baking chips
• 2 tablespoons heavy whipping cream

 Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts.
• Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm. Yield: 1 dozen.

• Prep: 20 min. Bake: 15 min.
• Yield: 18 Servings

White Chocolate Chip Muffins Recipe

 Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/3 cup baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1-1/3 cups buttermilk
• 1/3 cup butter, melted
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups white baking chips

 Directions

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

Zucchini-Chocolate Chip Muffins Recipe

 Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

 Directions

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.

• Prep: 15 min. Bake: 25 min.
• Yield: 12 Servings

Chocolate Chip Muffins Recipe

 Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) plain yogurt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup semisweet chocolate chips
• TOPPING:
• 1/4 cup semisweet chocolate chips
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts, optional
• 1 teaspoon ground cinnamon

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cups two-thirds full.
• Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 6 Servings

Cherry Chocolate Chip Muffins Recipe

 Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/3 cup 2% milk
• 1/4 cup canola oil
• 1 teaspoon almond extract
• 1/2 cup halved maraschino cherries
• 1/2 cup semisweet chocolate chips

 Directions

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

• Prep: 10 min. Bake: 25 min.
• Yield: 12 Servings

Chocolate Chip Oatmeal Muffins Recipe

 Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1 cup (6 ounces) semisweet chocolate chips

 Directions

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes. Yield: 12 muffins.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Winning Cranberry Muffins Recipe

 Ingredients

• 1 cup fresh cranberries, quartered
• 8 tablespoons sugar, divided
• 1-3/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon grated lemon peel, optional
• Cinnamon-sugar

 Directions

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
• In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or jumbo muffin cups. Sprinkle with cinnamon-sugar.
• Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins.

• Prep: 10 min. + soaking Bake: 20 min.
• Yield: 8 Servings

Buttermilk Oatmeal Muffins Recipe

 Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

 Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: about 8 muffins.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

Breakfast Oatmeal Muffins Recipe

 Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup leftover oatmeal
• 1 cup raisins
• 1 teaspoon vanilla extract

 Directions

• In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.

• Prep/Total Time: 30 min.
• Yield: 14 Servings

Sunshine Muffins Recipe

 Ingredients

• 1 package (9 ounces) yellow cake mix
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs
• 1/2 cup water
• 1/3 cup 2% milk
• 2 tablespoons canola oil

 Directions

• In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.
• Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.

• Prep/Total Time: 20 min.
• Yield: 4 Servings

Fluffy Biscuit Muffins Recipe

 Ingredients

• 1 cup self-rising flour
• 2 tablespoons mayonnaise
• 1/2 cup milk

 Directions

• In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425° for 14-16 minutes or until lightly browned. Yield: 4 biscuits.

 Recipe Yield: 12 regular muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Light Banana Chocolate Chip Muffins

 INGREDIENTS:

• 2 cups all purpose flour
• 1 teaspoon Baking Soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup + 1/8 cup Truvia baking blend (or 3/4 cup sugar)
• 1/3 cup of Canola oil
• 3 medium mashed ripe banana
• 7 oz container of plain Greek yogurt
• 3/4 cup dark chocolate chips

 INSTRUCTIONS:

1. Preheat oven to 375 degrees, line a muffin tin with paper liners and lightly spray with cooking spray.
2. Combine the flour, baking soda, baking powder and salt in a bowl.
3. In a separate large bowl, mix well with a whisk the mashed bananas, oil, yogurt and sugar.
4. To the banana mixture add the dry ingredients and mix until just combined.
5. Fold in the chocolate chips.
6. Using an ice cream scoop or large spoon, fill each muffin cup about 1/4 full.
7. Bake for 18-20 minutes or until a toothpick comes clean.
8. Cool for 5 minutes and then remove from tin to a wire rack.

 Recipe Yield: Serves 6 - 8

Prep Time: 15 minutes

Cook Time: 20 minutes

Doughnut Muffins

 INGREDIENTS:

• 4 tbs. melted shortening
• 1 cup sugar
• 2 eggs, well beaten
• 1 1/4 cup sweet milk
• 3 teaspoons baking powder
• 3 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon salt

 INSTRUCTIONS:

1. Mix 1/2 cup sugar, 1 tsp. nutmeg, 1/2 tsp. cinnamon and salt.
2. Add shortening and beaten eggs and blend.
3. Place in baking powder, sifted flour and milk and continue to beat well.
4. Combine in a cup 1/2 cup sugar and 1/2 teaspoon cinnamon together.
5. Grease a muffin tins fill in to halfway point with batter.
6. Sprinkle a teaspoon of sugar/cinnamon mixture on top.
7. Add more batter to fill up muffin tin.
8. Repeat with sprinkling another teaspoon of sugar/cinnamon combo on top.
9. Bake at 400°F for about 20 minutes.

 Recipe Yield: 12 Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Strawberry n' Cream Muffins

 INGREDIENTS:

• 2 cups flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 heaping cup chopped strawberries
• 1 egg
• 1 1/4 cup heavy cream
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup white chocolate chips

 INSTRUCTIONS:

1. Preheat oven to 350 degrees and line/grease one 12-cup muffin pan.
2. Sift together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together oil, egg and cream.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in strawberries and white chocolate chips.
5. Fill each cavity of the pan 3/4 of the way full with batter and bake at 350 for 20-25 minutes or until a toothpick comes out clean.

 Recipe Yield: 12 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Chocolate Chocolate Cherry Muffins

INGREDIENTS:

• 1 1/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. warm water
• 1/4 cup vegetable oil
• 1 tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup mini chocolate chips, divided
• 1/2 cup dried tart cherries, chopped in large pieces

INSTRUCTIONS:

1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk together water, oil, vinegar, vanilla, and egg until well-combined.
4. Stir wet ingredients into dry ingredients until just combined.
5. Stir in 1/4 cup mini chips and cherries until just incorporated.
6. Scoop batter into prepared tins. I used an ice cream scoopful per tin.
7. Bake for about 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean (it may have a little chocolate on it from the chips, but it shouldn't have crumbs on it).
8. Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
9. Serve muffins warm or at room temperature.

 Makes: 12 muffins

Fresh Apple Cinnamon Muffins

 Ingredients 

1. DIRECTIONS:
   
   
2. Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray. 
   
   
3. In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full. 
   
   
4. In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter. 
   
   
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. 

 Prep Time: 15 minutes

 mango coconut muffins

 ingredients

• 1/2 c. whole wheat flour
• 1/2 c. all-purpose flour
• 3/4 c. packed brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. old fashioned oats
• 1/3 c. dried shredded coconut
• 1-6 oz. container plain non-fat Greek yogurt
• 1 c. mashed ripe banana
• 1/4 c. canola oil
• 1 egg
• 1 tsp. vanilla extract
• 1 c. diced mango (about 1 large mango)

 instructions

1. Preheat oven to 400 degrees. Spray a muffin pan with cooking spray or fill with paper liners.
2. In a large bowl, whisk together flours, brown sugar, baking powder, and baking soda.
3. In a medium bowl, stir together oats, coconut, yogurt, banana, oil, egg, and vanilla extract.
4. Pour wet mixture into the flour mixture. Stir until moistened--do not over-mix! Fold in mango.
5. Divide mixture evenly into muffin cups. Bake for 17-20 minutes or until toothpick inserted into the center of a muffin comes out clean.

 yield: Makes 8

Banana Coconut Muffins

Ingredients 

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 very ripe bananas, mashed (3/4 cup)
• 1 stick (1/2 cup) unsalted butter, melted
• 2/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut

• Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Direction 

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

 Yield: 10 standard muffins

Double Coconut Muffin 

Ingredients

 1/2 cup (110 grams) virgin coconut oil

 Direction

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

[Oh, you’re out of paper liners too? Cut parchment paper into 5-inch squares and form them into your empty muffin cups, pressing any creases flat. They won’t stay put until you fill them with batter, and you should make sure you push that batter down so it gets into the corners, but otherwise, they should work as well as the real deal.]

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

 Makes 12 muffins.

Vanilla Coconut Muffin 

 Vanilla Coconut Muffins

Direction 

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

 Total Time:

 Cranberry-Apple Spice Muffins (Gluten Free)

Ingredients:

Filling Ingredients

 Directions:

 Total Time:

Apple Cinnamon Muffins

 Ingredients:

 Directions:

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

Cranberry Cream Cheese Muffins Recipe

Ingredients

• 1 package (3 ounces) Philadelphia® Cream Cheese, softened
• 4 tablespoons sugar, divided
• 1 package (15.6 ounces) cranberry-orange quick bread mix
• 1 cup milk
• 1/3 cup canola oil
• 1 egg

Directions

• In a small bowl, beat cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil and egg; stir into bread mix just until moistened.
• Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. Sprinkle with remaining sugar.
• Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

 Makes 12

Fig & almond muffins

 Ingredients

200g all-purpose flour
100g ground almonds
175g golden caster sugar
1 tsp baking powder
Pinch of salt
95g dried figs
2 tbsp organic rapeseed oil
1 tbsp almond essence
220ml water

 Directions

1.  Line a tin muffin tin with 12 muffin cups or set out 12 silicone muffin moulds on a baking tray.  Pre-heat the oven to 190°C.

2.  Sift the flour, sugar, baking powder and salt into a large bowl.  Add the ground almond and stir together well.

3.  Finely chop the dried figs and add them to a medium-sized bowl.  Add the oil, almond essence and water and mix well.  Stir the fig mixture into the dry ingredients, taking care to not to over-mix (it’s fine if the mixture is a bit lumpy).

4.  Spoon the mixture into the muffin cups and bake for 25-30 mins, until risen and golden and an inserted toothpick comes out clean.

5.  Serve warm or allow to cool on a wire rack.

 Total Time:

Spicy Cornbread Muffins

 Ingredients

 Directions

 otal Time:

Cranberry-Carrot Muffins

 Ingredients

 Directions

 Total Time:

 Banana Muffins with Mascarpone Cream Frosting

 Ingredients

 Directions

 Total Time:

 Cherry Pecan Spread on Corn Muffins

 Total Time:

 Sour Cream and Lemon Honey Corn Muffins

 Ingredients

 Directions

 Total Time:

Banana Coffee Muffins

 Ingredients

 Directions

 30

BERRY POLENTA MUFFINS

INGREDIENTS

• PAM® Baking Spray
• 1-1/3 cups Ultragrain® All Purpose Flour
• 1/2 cup yellow cornmeal
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup fat free buttermilk
• 1/2 cup Egg Beaters® Original
• 1/3 cup Pure Wesson® Canola Oil
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons grated lemon peel
• 1-1/4 cups mixed fresh blueberries, raspberries and blackberries
• 2/3 cup confectioners' sugar
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon water

DIRECTIONS

Golden Oatmeal Muffin 

• PREP TIME15 Min
• TOTAL TIME30 Min
• SERVINGS24

 Cinnamon-Orange Mini-Muffins

Ingredients 

2

cups Original Bisquick® mix

1/4

cup sugar

1/4

cup butter or margarine, softened

1/2

cup milk

1

teaspoon grated orange peel

1

egg

2/3

cup sugar

1

teaspoon ground cinnamon

1/2

cup butter or margarine, melted

Direction 

• 1. Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
• 2. In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
• 3  Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

• PREP TIME15 Min
• TOTAL TIME50 Min
• SERVINGS12

 Cheesecake-Poppy Seed Muffins

Ingredients 

     1         box Betty Crocker® lemon-poppy seed muffin mix

1

package (3 ounces) cream cheese, softened

3/4

cup milk

1/4

cup vegetable oil

2

eggs

 Direction

• 1. Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• 2. Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
• 3. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
• 4. Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.

• PREP TIME15 Min
• TOTAL TIME40 Min
• SERVINGS6

 Beehive Banana Muffins

 Ingredients

1/4

cup Honey Nut Cheerios® cereal

2

teaspoons Gold Medal® all-purpose flour

2

teaspoons packed light brown sugar

2

teaspoons butter or margarine, softened

1 1/2

cups Honey Nut Cheerios® cereal

1

pouch (6.4 oz) Betty Crocker® banana nut muffin mix

1/2

cup milk

1

tablespoon vegetable oil

1

egg

Direction 

• 1. Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups or spray bottoms only of muffin cups with cooking spray.
• 2. Place 1/4 cup cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; pour into small bowl. Stir in flour, brown sugar and butter until crumbly. Set aside.
• 3. Place 1 1/2 cups cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, slightly crush cereal; set aside. In medium bowl, place muffin mix, milk and oil. Stir in egg just until moistened (batter will be lumpy). Stir in crushed cereal. Divide batter evenly among muffin cups. Sprinkle streusel evenly over tops.
• 4. Bake 15 to 20 minutes or until muffins are golden brown and tops spring back when touched lightly. Immediately remove from muffin cups. Cool 5 minutes before serving.

• PREP TIME10 Min
• TOTAL TIME1 Hr 10 Min
• SERVINGS12

 Black Forest Muffin Cakes

Ingredients

   1           box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix

1

can (21 oz) cherry pie filling

1

egg

Frozen (thawed) whipped topping, if desired

12

maraschino cherries, if desired

Direction 

• 1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• 2.  In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
• 3.  Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.

• PREP TIME15 Min
• TOTAL TIME40 Min
• SERVINGS12

Chocolate Delight Muffins

Ingredients

1
1

cup buttermilk

1/2

cup butter or margarine, melted

1

egg

1

cup Gold Medal® all-purpose flour

3/4

cup Gold Medal® whole wheat flour

3/4

cup packed brown sugar

1/2

cup unsweetened baking cocoa

1

teaspoon baking soda

1

teaspoon vanilla

1/4

teaspoon salt

1/2

cup miniature semisweet chocolate chips

Direction 

• 1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix buttermilk, butter and egg with spoon until blended. Stir in flours, brown sugar, cocoa, baking soda, vanilla and salt just until moistened. Stir in chocolate chips.
• 2. Divide batter evenly among muffin cups.
• 3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.