![]() In Step 3, toss 1/2 cup chocolate chips into the flour mixture before folding into wet ingredients. Microwave for 15 seconds, then drizzle over muffins. ![]() For the glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice. In Step 2, reduce the buttermilk to 1/2 cup, and add in 1/4 cup lemon juice, the zest of 2 lemons, and 3 tablespoons poppyseeds. So instead of using 10 muffin cups, use 12. My one recommendation with this variation is that you scoop a little less batter into each muffin, as they puff up more due to the cocoa powder. Of course, we topped these with dark chocolate chunks. There is just something about cocoa powder that imparts this extra oomph of velvety textured goodness. I topped it with a quick lemon glaze, but again, totally optional on this part! Double Chocolate Chunk MuffinsĪlex’s favorite of the bunch. The result was a lemon-forward muffin with just the right amount of poppyseeds. To get the lemony-est taste, I used both lemon juice and lemon zest in this variation. I topped these with a cream cheese glaze, but this is totally optional- they were awesome without the glaze, too. ![]() I used quick rolled oats, but you can also use old fashioned oats for more texture. The hint of warmth with the cinnamon, combined with the sweet raisins, was fantastic. It was nearly indistinguishable from the control base! To vegan-ize these muffins, I used a flax egg, almond milk, and oil. I made a vegan version of my muffin base, and was very pleased with the result. I mean, anything with chocolate in it is a winner in my book. These would be fantastic warm with butter. You omit a portion of the all-purpose flour in place of cornmeal, and top it with honey. The underdog of the group, this might actually be my favorite variation. I used a gluten-free 1:1 flour from Bob’s Red Mill, and highly recommend it! My gluten-free version of these muffins was AWESOME. Who can resist a banana muffin, especially when it’s chock full of roasted walnuts?! Gluten-free Muffins This banana nut muffin variation is perfect for a crowd. Simple and pure, with those lovely juicy blueberry jewels inside. Blueberry muffins are, like, the king of muffins. So versatile that I created 9 different versions for you all. It’s moist, flavorful, and like the most versatile muffin recipe I’ve ever made. Because this is anything but a basic muffin recipe. I’ve spent the last two days perfecting a basic muffin recipe that’s so good, Alex and I ate about 1/4 of them in one night.īut basic doesn’t describe these muffins well.
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