Below is the recipe for the basic batter, along with some of my favorite variations. I mix the ingredient right in the muffin cup itself.
Refrigerator Sweet Muffins:
Makes 24 muffins
|Chocolate Chunk Muffins|
|Pineapple Coconut Muffins|
4 1/2 cups all purpose flour
1 cup firmly packed brown sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
3/4 cup canola oil or vegetable oil
1 1/2 tsp vanilla
3 eggs-slightly beaten
1. In a large bowl combine the following: flour, brown sugar, sugar, baking powder, baking soda and salt; mix well.
2. Make a well in the middle of the dry ingredients and add in buttermilk, vanilla and eggs. Stir until the dry ingredients are moistened. The batter can be baked immediately or stored in an air tight container in the refrigerator for 5 days.
3. When you are ready to bake, heat oven to 375 degrees. Line a muffin tin with paper liners for desired amount of muffins. Fill each cup 3/4 of the way full and add in any additional ingredients in each individual muffin. (See variations below)
4. Bake at 375 for 20-25 mins. Serve warm or cool on a wire cooling rack.
Variations: Feel free to adjust the amounts to your taste
Pineapple Coconut: Stir in 1 Tbsp canned crushed pineapple and 1 Tbsp shredded coconut to each muffin. Top with extra coconut.
Chocolate Chunk: Stir in 1-2 Tablespoons of chopped dark chocolate to each muffin. You can also use chocolate chips.
Jam Filled: Scoop 1/2 the batter into the muffin cup. Then add 1 tbsp of raspberry jam (or your favorite flavor) spread evenly over the batter. Top with batter until cup is 3/4 of the way full. Add Streusel topping.
Streusel Topping: Mix together 1/2 cup granulated sugar or brown sugar, 1/3 cup flour, 4 tbsp softened butter and 1 tsp cinnamon until the mixture is crumbly. Spoon topping onto batter.