Muffins

French Cinnamon Muffins
Nutmeg!  Need I say more?

1/3 cup butter
1/2 cup sugar
1 large egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
TOPPING
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup melted butter

Cream butter and sugar; add egg and beat well. Mix in dry ingredients along with the milk. Beat until fairly smooth. Fill prepared muffin cups 2/3 full. Bake at 350 for 15-20 minutes. While they're cooking, stir together the cinnamon/sugar topping. As muffins start to cool, dip the tops in the melted butter then into the cinnamon/sugar. Serve warm.



Kaylene's Brown Sugar Muffins
Old fashioned and seriously good!

1/2  cup butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup milk
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

Cream butter and sugar. Add vanilla, egg and milk; blend well. Finally mix in all the dry ingredients, ending with the flour. Scoop finished batter into prepared muffin cups. Bake at 400 for 15 minutes.



Melanie's Delicious Apple Muffins
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1/2 cup oil
2 large eggs
1 1/2 teaspoons vanilla
2 large apples, peeled, cored and diced
cinnamon and sugar, mixed

Mix ingredients; stir in milk, oil, eggs, and vanilla. Fold in apples. Fill prepared muffin cups two-thirds full and bake at 350 for 20 minutes or until golden brown. Bake 30 minutes for jumbo muffins.

Lemon Crumb Muffins
3 cups flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup sour cream
1 cup butter, melted
2 tablespoons lemon juice
3/4 cup flour
3/4 cup sugar
1/4 cup butter, cold and cut into chunks
1/2 cup sugar
1/3 cup lemon juice
1/2 teaspoon vanilla

Mix together dry ingredients. Blend in eggs, sour cream, melted butter and lemon juice. Beat until smooth. Place batter in prepared muffin cups. Sprinkle the top of each muffin with streusel topping. 

To make streusel topping, use food processor to turn 3/4 cup flour, 3/4 cup sugar and 1/4 cup cold butter into  crumbs.  Bake at 350 for 20 minutes. Cool for 5 minutes before drizzling glaze over finished muffins.

Glaze: Mix sugar, lemon juice and vanilla together until smooth.



Brooke's Best Blueberry Muffins
Brooke likes using real blueberries but I think they're slimy. I can only eat them if fake blueberry bits are substituted for the real thing.

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1 cup blueberry bits

Preheat oven to 375. Cream butter and sugar till fluffy.  Beat in eggs.  Add milk and vanilla, then mix again. Add dry ingredients ending with flour.  Fold in berry bits.  Spoon into cups and sprinkle with sugar.  Bake for 25-30 minutes or until a toothpick comes out clean.

If you decide  to use real blueberries, toss 2 cups fresh  blueberries in 2 tablespoons flour and replace the bits!  Also, if you want blueberry muffins when real ones are out of season: place unwashed berries in ziplock bags and freeze until you are ready to use them.




Muffin Crumb Topping
Great for any muffin you want to top!

4 tablespoons sugar
2 tablespoons cold and cut into tablespoons
4 tablespoons flour

Pulse in a food processor until  crumbly. Sprinkle on top of unbaked muffins.