Muffins at home: the best recipes and cooking tips. How to make delicious and fluffy muffins? Cooking muffins

I mix eggs (whites and yolks) with granulated sugar, or even more, I beat them with a mixer to get a fluffy egg mass, which in appearance will resemble a biscuit base. I also don’t forget about vanilla sugar.

The whiter the egg mass, the fluffier the dough will be, which means it will be filled with bubbles of beaten egg whites and sugar.

Then I add the melted butter, which has been left in the room for more than 2 hours, in medium pieces to the dough. The softened butter will be well beaten with a mixer and the dough will become homogeneous.

Now I pour milk (I don’t heat it for this recipe) at room temperature into the dough to make the dough more tasty. Milk fat will also make baked goods softer. Beat all the ingredients again with a mixer.

I sprinkle the sifted air flour and add baking powder. Gradually knead the medium-thick dough, stirring with a spoon.

The last step is adding cocoa.

And finally I add some zest. There should be a lot of them. Everyone wants to get raisins, so I don’t feel sorry for them, I sprinkle in a few handfuls.

I pour the dough into silicone molds (I lightly coat them with vegetable oil), it will be approximately like thick sour cream. I fill the molds ¾ full and they are now ready for baking.

I bake for 20-25 minutes so that the dessert becomes fluffy and properly browned. The top may crack slightly. This indicates that the muffins are baked and ready to be removed from the oven.

Remove the cooled muffins from the molds and place on a serving platter.

I make sure to brew tea and coffee for those who want it, and serve ready-made baked goods to the table.

Muffins are prepared in a preheated oven at 180 °C. Place paper baskets or baking paper in the muffin tin in advance.

Check readiness with a toothpick: insert it into the center of the muffin, the removed stick should remain clean and dry.

Ingredients

240 g flour;
2 teaspoons baking powder;
¹⁄₂ teaspoon salt;
120 g butter;
200 g sugar;
2 eggs;
120 ml milk;
2 teaspoons vanilla extract or 1½ g vanillin.

Preparation

Sift flour, baking powder and salt into a deep bowl.

Using a mixer, beat the softened butter for 30 seconds. Gradually add and beat for 3-4 minutes until dissolved. Add eggs one at a time. Punch until the mixture becomes light.

Mix milk and vanilla and add to egg mixture. Add sifted flour in four additions. Stir until smooth.

Divide the dough into the cavities, filling each cavity three-quarters full. Bake for 20–25 minutes. Let the muffins cool for 5-10 minutes.

If you have trouble removing from pan, run the blade of a knife around the edges of each cupcake. Then cover with a clean towel and turn over. The muffins will pop out onto the cloth.

2. Double Chocolate Muffins

Ingredients

240 g flour;
150 g cocoa powder;
150 g sugar;
1 tablespoon baking powder;
¹⁄₂ teaspoon salt;
30 g butter;
300 ml milk;
80 ml vegetable oil;
2 eggs;
1 teaspoon vanilla extract;
160 g chopped chocolate.

Preparation

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt. Separately combine melted butter, milk and vegetable oil. Lightly beat the eggs and vanilla and add to the liquid mixture.

Pour the resulting mixture into the flour mixture and stir quickly. Lumps will be noticeable, this is normal. It is important not to knead for a long time, otherwise the mass will turn out tight and the muffins will be dense. Carefully fold in almost all of the chopped chocolate.

Carefully spoon the batter into the muffin tin, filling it three-quarters full. This is convenient to do with a spoon. Top the cupcakes with chocolate chips.

Bake for 18–20 minutes. Remove pan from oven and let muffins cool for 5 minutes.

lilcookie.com

Ingredients

2 eggs;
200 ml sour cream;
125 ml milk;
75 ml vegetable oil;
200 g sugar;
a pinch of salt;
210 g flour;
70 g cocoa powder;
10 g baking powder;
100 g chopped dark chocolate;
5–6 tablespoons.

Preparation

In a large bowl, whisk together eggs, sour cream, milk, butter, sugar, and salt until smooth. Separately combine flour, cocoa powder and baking powder. Sift into liquid mixture. Stir so that there are no lumps.

Add the chocolate and gently spread it into the dough.

Pour the mixture into the baking dish, filling the cavities three-quarters full. Place a teaspoon of peanut butter on top of each muffin and use a knife or toothpick to create waves.

Bake for 15–20 minutes. Cool to room temperature.

Ingredients

120 g butter;
240 g sugar;
2 eggs;
120 ml milk;
240 g flour;
2 teaspoons baking powder;
¹⁄₂ teaspoon salt;
¹⁄₄ teaspoon ground nutmeg;
200 g fresh or frozen blueberries.

Preparation

Combine butter and sugar with a mixer until smooth. Continuing to beat, add eggs one at a time and pour in milk.

In another bowl, mix flour, baking powder, salt and spices. Pour the dry mixture into the liquid mixture and stir gently until smooth. Throw into the dough and spread evenly.

Frozen berries do not need to be thawed. If you don't want the blueberries to sink to the bottom of the cake, sprinkle them with a spoonful of flour and stir lightly. After this add to the dough.

Fill muffin tins two-thirds full. Bake for 20 minutes. Cool the cupcakes, then carefully remove them.

thegraciouswife.com

Ingredients

150 g fresh or frozen raspberries;
70 g pecans or walnuts;
240 g flour;
170 g sugar;
2 teaspoons baking powder;
a pinch of salt;
1 egg;
180 ml milk;
60 g butter.

Preparation

Do not thaw frozen raspberries to avoid excess moisture. Chop the nuts.

Combine flour, sugar, baking powder and salt. In another bowl, beat the egg with milk, add melted butter.

Pour the liquid mixture into the dry mixture. Mix lightly until the ingredients are combined but there are still some lumps. It is important to prepare the dough quickly so that the muffins turn out airy. Add nuts and distribute evenly. Divide the dough into the molds, filling two-thirds full.

Bake for 18–20 minutes. Cool the muffins, then carefully remove them.

belchonock/Depositphotos.com

Ingredients

3 large ripe bananas;
150 g sugar;
1 egg;
80 ml vegetable oil;
180 g flour;
1 teaspoon baking powder;
1 teaspoon baking soda;
¹⁄₂ teaspoon salt.

Preparation

Separately combine sour cream, egg, melted butter. Add zest and lemon juice. Beat until smooth.

Pour the flour mixture into the sour cream and stir.

Fill muffin tins two-thirds full with batter. Bake for 18-20 minutes until the muffins are lightly browned. Cool in pans for 5 minutes.

Meanwhile, prepare the glaze. Bring lemon juice and sugar to a boil in a small saucepan. Cook, stirring, until the sand dissolves.

Poke each muffin with a toothpick several times. This is necessary so that the glaze gets inside. Drizzle over the tops of the cupcakes and let cool.

recipetineats.com

Ingredients

200 g cheddar cheese;
2 cloves of garlic;
50 g butter;
300 g flour;
¹⁄₂ teaspoon baking soda;
¹⁄₂ teaspoon salt;
1 egg;
240 ml milk;
60 g sour cream or natural yogurt;
85 ml vegetable oil;
a bunch of fresh parsley.

Preparation

Grate on a coarse grater.

Chop the garlic. Combine it with butter and melt in the microwave for 30 seconds.

Mix flour, baking powder, soda, salt. In a separate bowl, beat the egg, milk, sour cream and vegetable oil with a whisk or mixer. Add butter, add chopped parsley and stir.

Pour the milk mixture into the flour mixture, add the cheese and stir.

Spread the mixture into the molds to the top. Bake for 22-25 minutes until the cupcakes are golden. Remove from oven and cool 5 minutes.

Ingredients

1 red bell pepper;
¹⁄₂ bulbs;
150 g broccoli;
1 medium carrot;
8 eggs;
salt and pepper - to taste;
70 g cheese.

Preparation

And peel the onion and cut into cubes. Divide the broccoli into florets and cut into small pieces. Grate the peeled carrots on a coarse grater.

Mix vegetables. Fill each muffin cup three-quarters full with the vegetable mixture.

Lightly beat the eggs with salt and pepper. Pour 3 tablespoons into the indentations. Sprinkle coarsely grated cheese on top - 1 tablespoon at a time.

Bake for 20 minutes until the muffins are lightly golden. They will rise in the oven but will fall when cooled. Let cool in pan for 5 minutes before removing.

Ingredients

For the muffins:

180 g flour;
90 g instant oatmeal;
150 g sugar;
1 teaspoon ground cinnamon;
1¹⁄₂ teaspoon baking powder;
½ teaspoon of soda;
¹⁄₂ teaspoon salt;
2 eggs;
120 ml milk;
75 g applesauce;
60 ml vegetable oil;
1 teaspoon vanilla extract or 1 g vanilla sugar;
1 large apple.

For the streusel (crispy crumble):

30 g butter;
25 g instant oatmeal;
2 tablespoons flour;
2 tablespoons sugar;
¹⁄₄ teaspoon cinnamon.

Preparation

Mix flour, sugar, cinnamon, baking powder, baking soda and salt. Separately, whisk together eggs, milk, applesauce, oil and vanilla.

Pour the egg mixture into the flour mixture, stir until smooth. Throw in the coarsely grated apple and distribute evenly. Pour the batter into the muffin tins to the top.

For the streusel, melt the butter. Mix with oatmeal, flour, sugar and cinnamon. Then spoon a little on top of each cupcake.

Bake for 15–20 minutes. Remove the pan and let the muffins cool.

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What could be more pleasant than starting the morning with coffee and a delicious muffin that looks so delicious? Especially when you consider that there are many different amazing and simple recipes for these little joys.

Editorial website wants to make the morning (or maybe afternoon or evening) of each of you a little sweeter. To do this, we have selected the coolest cupcake recipes that you will definitely want to make.

Coconut cupcakes with chocolate filling

You will need:

coconut flakes - 100 g
butter - 150 g
milk - 200 ml
wheat flour - 350 g
baking powder - 2 tsp.
sugar - 100 g
dark chocolate - 150 g
chicken eggs - 2 pcs.
almond flakes for decoration

Preparation:

For the dough, first combine chicken eggs with sugar.
Beat them until white and add very soft butter and milk. Mix.
Add coconut flakes and mix. Now add the sifted flour with baking powder.
Line muffin tins with paper capsules and place one tablespoon of batter in each. Then add a piece of chocolate.
Cover the chocolate with a tablespoon of dough. Place the muffins in a preheated oven and bake for 20 minutes at 200 ºC.
Decorate the muffins with almond flakes.

Tiramisu cupcakes

You will need:

For the test:

flour - 1 ½ cups
butter - 100 g
sugar - 160 g
egg - 2 pcs.
salt - a pinch
baking powder - 1 ½ tsp.
milk - 200 ml
vanillin - 2 g

For cream:

mascarpone - 250 g
cream 33-35% - 150 g
powdered sugar - 5 tbsp. l.
vanillin - 2 g
cocoa - 2 tbsp. l.

For impregnation:

freshly brewed coffee
rum - 2 tbsp. l

Preparation:

Cream butter with sugar, salt and vanilla. Add eggs one at a time. Then add milk and flour with baking powder. Part milk, part flour, then milk again and finish with flour. Beat.
Place the dough in paper molds 2/3 of the way up. Bake in an oven preheated to 180 ºC for about 25 minutes. Check readiness with a skewer.
While the muffins are baking, brew the coffee and let it cool. As soon as the cupcakes are baked, without removing them from the mold, make 10-12 punctures in each.
Soak the cupcakes in coffee. You can use a teaspoon or a brush. Don't skimp on the impregnation.
Then let the cupcakes cool completely.
Preparing the cream. To do this, beat the mascarpone. Separately, beat the cream with powdered sugar and vanilla.
Gently mix the mascarpone and cream. Using a pastry bag, pipe the cream onto the cupcake. Sprinkle cocoa on top of the cupcakes.

Red Velvet Cupcakes

You will need:

150 g sugar
150 g wheat flour
100 ml milk
100 g butter
1 egg
2 tbsp. l. cocoa
1 tbsp. l. red food coloring
1 tbsp. l. vinegar
1 tsp. baking powder
vanilla sugar or vanillin
a pinch of salt
powdered sugar for decoration

Preparation:

The butter and egg must be removed from the refrigerator in advance - they should be at room temperature.
Mix soft butter with sugar and vanilla sugar (vanillin).
Beat the mixture until it lightens in color and becomes more fluffy.
Then beat the egg into the butter and beat again until smooth at low speed. The result should be a creamy base for the dough.
In a separate bowl, mix milk, vinegar, food coloring. Mix together flour, cocoa, baking powder and salt.
Add a third of the flour mixture to the butter-egg base and fold in gently. Then pour in a third of the milk with the dye and stir until combined.
Alternating in the same way, add all the flour and milk. At the end, when all the ingredients are combined, you can beat the dough a little again with a mixer at low speed to break up any lumps.
Place paper tartlets into the muffin tin and fill them no more than two-thirds full with batter.
Bake the cupcakes at 170ºC for 20-25 minutes. When baking muffins, it is important not to exceed this temperature, otherwise the dough will not be as tender.
Remove the finished cupcakes from the mold and sprinkle with half the powdered sugar, and when they have cooled, sprinkle on top again. This will create a delicate sweet crust on the surface.

Nutella and nut muffins

You will need:

butter - 50 g
nuts (any to your taste) - 100 g
flour - 300 g
baking powder - 1 tsp. l.
cocoa - 50 g
sugar - 100 g
nutella - 200 g
egg - 1 pc.
sour cream - 150 g
vanillin
half a glass of milk

Preparation:

Combine sugar, cocoa, salt, chopped nuts and flour.
Mix the butter (melt and cool first), Nutella, egg, sour cream, vanilla and milk.
While whisking, pour the mixture into the dry ingredients, pour the resulting dough into the molds 3/4 full.
Bake at 180 ºC for 20-25 minutes. 10 minutes before ready, decorate with nuts.

Blueberry muffins with cottage cheese cream

You will need:

For the test:

300 g flour
2 tsp. baking powder
1/4 tsp. salt
150 g butter at room temperature
200 g sugar
3 large eggs at room temperature
2 tsp. vanilla extract
50 ml vegetable oil
2 tbsp. fresh blueberries and 1 tbsp. blueberries for decoration

For cream:

2 packs Philadelphia cream cheese
300 g butter
250 g powdered sugar
2 tsp. vanilla extract .

Preparation:

Preheat oven to 175°C. Place paper cups in muffin tin.
Wash the blueberries and dry them a little. Before adding to the dough, add a spoonful of flour and roll the blueberries in it.
Combine flour, starch, baking powder and salt. Beat butter and sugar with a mixer at high speed until white and fluffy.
Add the eggs one at a time, beating for a few minutes after each addition. Add vanilla extract.
Reduce speed to minimum. Add the flour mixture in three additions, alternating with two additions of vegetable oil, and beat until completely combined after each addition of ingredients.
Add blueberries to the dough and mix gently with a spatula by hand.
Fill the prepared pans evenly with the batter and bake for about 20-25 minutes until lightly golden brown.
Remove from oven and place on a wire rack to cool for 5 minutes. Then remove completely from the iron pan and cool on a wire rack for about an hour.
Butter and cream cheese must be at room temperature.
Beat butter with powdered sugar until white. Add vanilla extract and mix well.
Separately, beat the cream cheese with a mixer (about 5 minutes).
Add the whipped butter to the cream cheese and mix until smooth with a wooden spatula. And so on until you have added all the oil.
Decorate the cupcakes with cream and blueberries.

Marzipan cupcakes with dried apricots

You will need:

flour - 300 g
chicken egg - 2 pcs.
butter - 100 g
marzipan - 85 g
dried apricots - 85 g
brown sugar - 50 g
milk - 100 ml
baking powder - 10 g
powdered sugar - 1 tsp.
sea salt - ½ tsp.

Preparation:

Preheat the oven to 190-200 °C.
Cut dried apricots into small cubes.
Melt the butter.
Mix flour with baking powder and salt.
Grate the marzipan on a fine grater.
Combine flour with grated marzipan, dried apricots, sugar, mix everything - it is very important that the marzipan is distributed evenly.
Lightly beat the eggs with a whisk, pour in the milk and, continuing to stir with the whisk, add the melted butter.
Pour the egg-milk mixture into the flour and marzipan and knead the dough.
Place paper liners in muffin tins and spread batter.
Bake muffins in preheated oven for 20 minutes.
Sprinkle the finished muffins with powdered sugar.

Chocolate Orange Cupcakes

You will need:

flour - 250 g
dark chocolate - 150 g
egg - 3 pcs.
brown sugar - 120 g
butter - 100 g
sour cream - 100 g
candied orange peels - 2 handfuls
milk - 175 ml
cream - 50 ml
cocoa - 40 g
baking powder - 1 ½ tsp.
sea salt - ½ tsp

Preparation:

Preheat the oven to 200 ºС.
Melt the butter.
Mix flour with sugar, cocoa, baking powder and salt.
Add candied fruits to the flour and cocoa (leave a little for decoration), mix everything.
Chop 100 g of chocolate into small pieces with a knife, add to the flour with candied fruits and mix.
Mix the eggs, sour cream and milk with a whisk, then pour in the melted butter (leave a little to lubricate the paper) and mix everything.
Add flour with baking powder and mix lightly.
Cut 10-12 squares of baking paper larger than the muffin tins, allowing the edges of the paper to hang out of the tins.
Brush the paper squares with the remaining melted butter, line the muffin tins and add the batter.
Bake the cupcakes in the preheated oven for 25 minutes.
Break the remaining chocolate into small pieces, place in a saucepan, pour in the cream and melt.

Pour chocolate glaze over the finished muffins and decorate with the remaining candied fruits.

Curd cupcakes with cherries

Step 1: Prepare the oven and baking dish.

So, if you have all the necessary ingredients in the refrigerator, we get them in about 25–30 minutes before cooking and let it warm up. At this time, turn on and preheat the oven up to 180 degrees Celsius. Next, we begin to work on the muffin molds; if you have metal ones, it is better to grease each cell with butter, and then sprinkle with two tablespoons of wheat flour or put a special paper cup in each cavity. With silicone cookware, everything is simple, put rubber baskets on a non-stick baking sheet and move on.

Step 2: prepare the butter.

Take a small piece of butter, divide it into cubes with a sharp kitchen knife, put it in a saucepan and put it on medium heat. In just 15–20 seconds the fat will begin to melt. We don’t let it boil or burn, just stir constantly with a wooden kitchen spatula and melt it until it’s liquid and homogeneous. As soon as the oil reaches the desired consistency, remove it from the stove, move it to a slightly open window and allow it to cool to room temperature.

Step 3: prepare a dry mixture of flour, soda and baking powder.

Next, using a sieve with a fine mesh, sift the required amount of wheat flour into a deep bowl. Then add half a tablespoon of baking soda and baking powder to it. Mix these products with a whisk until smooth and begin making the dough.

Step 4: prepare the dough for simple muffins.

Place a raw chicken egg in a clean deep bowl and also add two types of sugar: regular white and vanilla.

Beat them with a mixer until the grains are completely dissolved and the mass increases by 2, or preferably 2.5 times.

When it acquires a homogeneous, airy consistency of a delicate yellow-white hue, pour in the cooled butter with whole pasteurized milk.

Shake everything up again.

After this, we begin to pour a mixture of flour, baking powder and soda into a bowl, while simultaneously kneading a semi-thick dough that resembles rich sour cream. As soon as it takes on a homogeneous structure, using a tablespoon, spread the viscous flour semi-finished product into the prepared cells of the mold, filling each half by half, and proceed to the next, almost final step.

Step 5: Bake simple muffins.

We check the oven and, if it has warmed up to the desired temperature, place a baking sheet with molds filled with dough on the middle rack. Bake the muffins for 20 minutes, during which they will reach full readiness, it is not worth keeping them in the oven longer, they will be too dry.

Therefore, after the required time, we immediately put oven mitts on our hands, move the forms with the dessert onto a cutting board, previously placed on the countertop, and give the products the opportunity to cool a little, that’s quite enough 4–5 minutes. Then we immediately squeeze the muffins out of the silicone or take them out together with the cups or lift them with the back of a tablespoon and very carefully move them onto a metal oven rack. Cool the baked goods to room temperature, decorate with any other sweets if desired, and enjoy tasting them!

Step 6: Serve plain muffins.

Plain muffins are served at room temperature or warm. Before serving, they are optionally decorated with powdered sugar, melted chocolate, syrups based on fruits or berries, mastic, creams, poured with condensed milk, honey, jam, jam, whipped cream, although sugar sour cream is also suitable. It is pleasant to savor this delicacy with fresh, just brewed hot or cold drinks; tea, coffee, cocoa, juices or fermented milk products such as kefir, yogurt, fermented baked milk are a good option. Cook with love and enjoy homemade food!
Bon appetit!

It is not necessary to melt the butter on the stove; you can melt it in a microwave oven or double boiler without covering it with a lid;

Very often, ground nuts, chocolate dragee, coconut flakes, cinnamon, ginger, cloves, chopped dried fruits, dried berries, various aromatic essences, citrus zest or a couple of tablespoons of cocoa powder are added to this dough. Each of these ingredients individually gives baked goods its own pleasant taste and aroma;

An alternative to milk is kefir, fermented milk yogurt, liquid sour cream, cream, and an alternative to butter is vegetable oil or margarine with a minimum liquid content and maximum fat content;

To mix the dough, you can use a mixer, food processor, or immersion blender with a special attachment.

Everyone probably knows what muffins are! These small cupcakes made from airy dough with a variety of fillings are considered an ideal treat for picnics and. They are convenient to eat, easy to transport and can be kept warm for a relatively long time. Muffins can be classic sweet with fruit, berry, chocolate and curd fillings, as well as savory. Then they add finely chopped ham, sausages, grated cheese, herbs and vegetables. According to historical data, cupcakes with the cute name “muffin” appeared in England in the 11th century, borrowing the name from the French word “moufflet”, meaning “soft bread”.

Let's bake muffins!

In Russia, muffins are no less popular than in Europe and America. We have been baking muffins for a long time. And over the centuries-old history of the existence of this simple, but very tasty pastry, many secrets of its preparation have emerged. In general, muffins are a cross between a cupcake and a cake. Add less sugar, more milk and eggs - the dough will be heavier and the finished product will look like a cake. Add more sugar and decorate with cream on top - you get a mini-cake.

There are 2 ways to prepare muffins: American, with the addition of slaked soda or baking powder, and English, which involves making muffins from yeast dough. Both methods have general cooking rules.

Rule #1 - Always use chilled butter so it can be cut into pieces before adding to the dough.

Rule No. 2 - strictly follow the sequence of entering ingredients. First, mix the sugar and chilled butter in the form of pieces with a mixer. Then add eggs to the mixture, and after that – sifted flour. Lastly, pour milk into the dough. After adding each component, stir the mixture slowly.

Rule #3 – add toppings at the very end, especially fruit and berry ones. It is advisable to pre-mix fruits and berries with flour so that it draws out excess juice and the dough does not turn out too heavy.

Rule #4 – Choose the right muffin tins. The ideal option is to line existing silicone or metal molds with oiled and floured paper molds. You only need to fill the mold 2/3 full, since the dough expands in volume during baking.

Rule No. 5 - bake muffins in a closed oven, heated to 180-190 ° C for 25 minutes, then check the readiness with a thin wooden stick. If the stick remains dry, you can turn off the oven and let the cupcakes cool slightly.

Classic muffins

When making mini cupcakes, you can completely experiment. However, classic muffins are prepared according to a precise recipe. For work we take:

wheat flour - 1 cup
warm milk – 1 glass
sugar – 0.5 cups
eggs – 2-3 pcs.
butter – 100 g
baking powder – 2 teaspoons
salt, vanillin - a pinch
zest of 1 lemon

First, we mix all the dry ingredients - sugar, sifted flour with baking powder, salt and lemon zest.

In a separate container, beat the eggs, chopped butter, vanillin and milk.

Combine both mixtures and mix until smooth. Pour the resulting mixture into pre-prepared molds and place in the oven for 20 minutes.

Similar to this recipe, you can prepare muffins with filling - chocolate, oatmeal, chocolate drops, fruits, cottage cheese and berries. Especially in the summer season, muffins with strawberries and muffins with cherries are popular: the berries can be cut and mixed with the dough, or you can put a berry in the middle of each muffin - at your discretion.

Curd muffins

Do you want to prepare not only a delicious, but also a healthy dessert? Pay attention to cottage cheese muffins. In principle, muffins with cottage cheese are prepared in the same way as classic muffins. To the recipe described above we add only 250 g of dry cottage cheese, which we mix together with other liquid ingredients - eggs, milk, butter. Next, the cooking process is identical to the classic version. The only point: muffins with cottage cheese need to be baked a little longer than regular ones - about 30 minutes, due to the fact that the dough becomes denser.

By the way, the classic recipe can be modified and muffins can be made with kefir rather than milk. Believe me, the baked goods will not suffer at all, and in the unsweetened version they will become even tastier!

Curd muffins with chocolate are perfect for kids. You can use one of the options: add 2-3 teaspoons of cocoa powder to the dough - then you will get full-fledged chocolate muffins, or place a piece of dark or milk chocolate on the cupcakes, and then cover them with the remaining dough - this way you will get white ones muffins with chocolate filling.

Banana muffins

Banana muffins deserve special attention. Both children and adults love them. Making banana muffins is as easy as making any other muffins. To do this, we will take the same ingredients as for classic muffins, adding 2-3 medium bananas to them. It is better to take overripe bananas, as they will be easier to chop.

So, knead the muffin dough in the classic way.

In a separate container, soften the overripe bananas with a fork (or beat them with a blender).

Combine the banana puree with the dough, mix well and fill the pre-prepared molds, then put them in the oven.

For a brighter taste, you can cut the bananas into pieces and place a little at a time in the middle of the muffins, and then pour in the remaining batter. We hope that with the help of our article you will be able to prepare delicious homemade muffins! Enjoy your meal!