The beloved muffin deserves a day of its own, and for that, we have February 20.
The National Muffin Day!
Muffins have been a popular snack for centuries and have evolved over time. The origin of the muffin dates back to medieval England when cooks created small cakes that were cooked in ashes. These early muffins were made from flour, sugar, yeast and nuts and raisins. The word originates from the French word “Moufflet”.
Muffins are a great breakfast on the run, a perfect substitute for toast during brunch, and an easy treat to make and give as a gift. National Muffin Day is an opportunity for people everywhere to celebrate everything they might love about muffins with the people all around.
It is important to say that muffins come in so many varieties, are easy to make and fun to eat.
In this special day we encourage you to make your own muffins. We’ve even included three most famous recipes below! You can do it. We believe in you.
- Blueberry Muffins
Prep: 15 minutes
Cook: 30 minutes
Total Prep: 45 minutes Servings: 12 muffins
Ingredients:
1/2 cup butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup milk
1/2 cups blueberries
Glaze
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
2 tablespoons + 2 teaspoons lemon juice
Instructions:
Preheat oven to 375 degrees. Lightly grease muffin tin or line with paper muffin cups.
In a medium bowl, beat together softened butter and sugar until creamy. Add one egg at a time, mixing well.
Stir in baking powder, salt, and vanilla.
Incorporate flour and milk alternately, stirring just enough to combine making sure to scrape the sides and bottom of the bowl.
Mash 1/2 cup of blueberries. Add all the blueberries to the batter. Mix gently just dispersing the berries throughout the mixture.
Distribute the batter evenly into the muffin tins.
Bake at 375 degrees for 30 minutes or until they are golden brown. A toothpick inserted into the center of the muffin should come out clean.
Remove from oven and let rest on a cooling rack.
GLAZE
Mix confectioners’ sugar, lemon zest and lemon juice in a small bowl.
Drizzle over semi-cooled muffins.
Sprinkle lightly with granular sugar.
- Moist Chocolate Muffins
Prep: 15 minutes
Cook: 20 minutes
Total Prep: 45 minutes Servings: 12 muffins
Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 cup semisweet chocolate chips, divided
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup plain yogurt
½ cup milk
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Instructions:
Gather ingredients
Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth.
Pour yogurt mixture into the chocolate mixture and stir until batter is just blended.
Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Healthy Oatmeal Muffins
Prep: 15 minutes
Cook: 20 minutes
Total Prep: 35 minutes Servings: 12 muffins
Ingredients:
1 cup whole wheat flour
3/4 cup old fashioned rolled oats
1/2 cup oat flour (or 1/2 cup plus 2 tablespoons oats finely ground in a food processor)
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup non-fat milk plus 2 tablespoons
1/2 cup pure maple syrup
1/4 cup coconut oil melted and cooled, or substitute canola oil or melted and cooled unsalted butter
2 large eggs at room temperature
1 teaspoon vanilla extract
Glaze
1 tablespoon cold unsalted butter cut into small pieces
3 tablespoons flour
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Instructions:
Preheat the oven to 400 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.
In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the milk, maple syrup, oil (or butter), eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.
By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.
For the crumb topping: In a small bowl, quickly rub the butter, flour, brown sugar, and cinnamon together with your fingers until fine crumbs form. Sprinkle over each unbaked muffin.
Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.
Notes
TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days.
TO FREEZE: Individually wrap and freeze healthy oatmeal muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.
Choose your favourite and start preparing it. Enjoy your Muffin!
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