Hearty Muffin Bites: Quick & Easy Muffin Recipes to Grab!

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Hearty Muffin Bites Quick & Easy Muffin Recipes to Grab!

BY Patricia Baker Copyright © 2021 Patricia Baker. All rights reserved.

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Table of Contents Introduction Banana Blueberry Oatmeal Muffins Strawberry Chocolate Chip Muffins Cardamom Lemon Babka Muffins Chocolate Chip Cookie Broccoli Egg Muffins Dark Chocolate Muffins Mulberry Muffins Butternut Squash & Coconut Muffins Raspberry & White Chocolate Muffins Quinoa Banana Almond Muffins Lemon Chia Seeds Muffins Nutella Stuffed Muffins Banana Carrot Muffin Blueberry Cornmeal Muffins Lemon Raspberry Muffins Cream Cheese Muffins Cranberry Orange Muffin Apple Cinnamon Oats Muffins Zucchini Muffins Donut Muffins Funfetti Muffins Pistachio Muffins Tahini Rye Muffins

Biscoff Muffins Spinach-Banana Muffins Broccoli Cheese Muffins Corn Muffins Spiced Pear Muffins Gingerbread Muffins Pumpkin Muffins Conclusion About the Author Author's Afterthoughts

Introduction

What can be more appetizing than these hot muffins? Choose size, flavors, and texture – the kitchen ground is yours! Muffins are the easiest baked products you can make in your comfort zone, along with the range of variations and build recipes. In this 30 hearty muffin bites cookbook, we have covered some unique flavor recipes you will love to enjoy with your friends and family. You will get various muffins to enjoy your home warming parties, evening snacking, movie nighttime, and even gym freaks. We have covered some best muffin recipes like cardamom lemon babka, banana carrot muffins, Nutella stuffed muffin, blueberry cornmeal, and many more that will surely bring your joy to the top level. Some healthy muffin recipes like broccoli egg muffin, lemon chia seeds muffin, tahini rye muffin, and banana spinach muffin are the healthiest and nutritious recipes to include in your daily diet as well. To make delicious muffins, you need basic ingredients like butter, milk, flour, baking powder, baking soda, yeast, sugar, oil, chocolate, cocoa powder, eggs, gelatin, nuts, salt, and spices. Also, you need some baking pans, mixers, whisk, spatulas & wooden spoons, measuring cups, mixing bowls, and parchment paper.

Whether fiber-rich, savory muffins, these cake-like indulgences are sure to bookmark in your favorites. This cookbook features amazing recipes and each packed with flavors and simple steps. So, what are you waiting for? Inspire your baking with some easy-to-follow world of muffins recipes straight to your kitchen.

Banana Blueberry Oatmeal Muffins

Banana muffins are very healthy and perfect a breakfast treats. It is made with oats, flour, blueberries, and bananas. The muffins are finished with pecans streusel topping. It only takes 10 minutes to make this fantastic muffin. Serving Size: 12 Cooking Time: 30 minutes Ingredients ¾ cup granulated sugar 2 tsp baking powder 2 cups all-purpose flour 1 tsp kosher salt ½ tsp baking soda 1 ½ sticks unsalted butter room temperature 2 eggs 4 oz milk 1 tsp vanilla extract 3 medium bananas sliced 1 cup oat flour 1 tsp ground cinnamon

¼ tsp nutmeg 1 ½ cups blueberries fresh or frozen For topping 1/3 cup brown sugar 1 tsp ground cinnamon ¼ tsp salt ½ cup pecan Directions Preheat oven to 400°F. Whisk together oat flour, flour, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl. Add in sugar, eggs, vanilla, and milk and beat together. Pour in all dry ingredients and beat until combined. Fold in blueberries and mix well. Fill the cup liners with the batter. Add few blueberries on the top. Bake for 5 minutes, then turn off the oven and bake for 15 minutes. Top with salt, cinnamon, brown sugar, and pecan mix. Banana blueberry oatmeal muffins are ready.

Strawberry Chocolate Chip Muffins

This strawberry chocolate chip muffins are soft fluffy, and it makes a great deal for your breakfast snack. Make these muffins from fresh strawberries from the local market, and you can create any variations with the same recipe with other fruits. Serving Size: 12 Cooking Time: 30 minutes Ingredients 1 and ½ cups all-purpose flour 2 and ½ tsp baking powder ½ cup sugar ⅛ tsp salt 1 egg 1 tsp. vanilla ¾ cup milk ⅓ cup butter, melted 1 cup strawberries, diced ½ cup dark chocolate chips Directions

Grease medium muffin pans. Preheat oven to 400°F. In a bowl, mix flour, ½ cup sugar, baking powder, and salt. In another bowl, whisk egg & vanilla essence. Then add milk and melted butter to it. Add wet ingredients to the dry ingredients. Fold in strawberries. Mix well. Spoon the batter in prepared muffin pans. Bake for 20 minutes. Strawberry chocolate chip muffins are ready.

Cardamom Lemon Babka Muffins

Cardamom lemon babka muffins are an exceptional recipe with their crispy, crunchy edges. The best thing about these babkas is that you can change any fillings and syrup the way you want the taste to be. The presentation of these muffins is twisted into a spiral and then bends the circle around itself, creating a little bun shape. Serving Size: 12 Cooking Time: 40 minutes Ingredients For the dough 1/4 cup of sugar 2¼ tsp yeast 3/4 cup of milk 2 eggs 6 tbsp of butter, softened 3 cups of flour 1/2 tsp of salt 1 tsp of vanilla essence For the filling 2 tbsp of lemon zest 5 tbsp of butter, melted

2 tsp of cardamom 1/2 cup of brown sugar 1/8 tsp of salt For the sugar syrup 1/2 tsp of cardamom 1/3 cup of sugar 1/4 cup of lemon juice 1/8 tsp of salt Directions Add milk, sugar, vanilla, and active dry yeast in a mixing bowl. Let it bloom for 10 minutes. Mix butter and eggs in a food processer bowl. Add yeast mixture and combine well. Add flour and salt. Knead them together for 10 minutes. Keep the dough aside, covering it with a vessel for 20 minutes. Mix cardamom, brown sugar, salt, melted butter, and lemon zest in a smaller bowl. Grease muffin cups. Put the dough on the surface and cut it into 12 long strips. Fold each of the strips with the filling inside, twist into a spiral. Then twist to each end, create a small roll shape. Place the rolls into muffin cups. Preheat the oven (375°F). Bake for 25 minutes. To prepare syrup, mix lemon juice, salt, and sugar in a saucepan. Boil on medium heat. Add cardamom to taste. When babka muffins are baked, brush over the syrup mixture. Cardamom lemon babka muffins are ready.

Chocolate Chip Cookie

Chocolate chip muffins are soft and full of multi-chocolate chips. These are very easy-to-make muffins that you can make in just 30 minutes. It’s perfect for snacking for your kids or enjoying with your evening tea. Serving Size: 12 Cooking Time: 30 minutes Ingredients 2 cups all-purpose flour ½ cup granulated sugar ½ cup packed brown sugar 1 tsp baking soda 1 tsp baking powder ½ tsp fine sea salt 1 cup buttermilk 2 tsp vanilla extract ½ cup melted unsalted butter 2 eggs, lightly beaten 1 cup chocolate chips 1 tbsp chocolate chips for topping Directions

Preheat oven to 425°F. Whisk flour, salt, sugar, baking soda, and baking powder in a bowl. Beat eggs in another medium bowl and then add buttermilk, vanilla essence, and melted butter. Combine well. Pour the butter mixture into the dry ingredients. Combine well. Fold in 1 cup of chocolate chips and combine. Divide batter in the muffin liners with the help of a cookie scoop. Top muffins with chocolate chips and bake for 15 minutes. Chocolate chip muffins are ready.

Broccoli Egg Muffins

A perfect busy morning snacking- cheesy broccoli egg muffins are the perfect treat made with just six ingredients. This is a delicious hot, cold, or room temperature! Anything you like. These muffins are gluten-free, lowcarb, and vegan friendly. Serving Size: 4 Cooking Time: 30 minutes Ingredients 2 small bunches of broccoli, riced 6 egg whites 6 eggs 1/2 cup yeast 1 tsp salt 1 tsp garlic powder 1/4 cup sundried tomatoes, chopped Directions Preheat oven to 375°F. Heat the skillet and spray olive oil. Add rice broccoli and cook for 5 minutes.

In a bowl, combine eggs and egg whites and whip them together until fully white. Add cooked broccoli to the bowl, stir in salt, garlic powder, yeast, and sundried tomatoes. Mix well. Pour the eggs over the broccoli mixture and mix well. Divide the egg and broccoli mixture into 12 muffin cups. Bake for 20 minutes. Broccoli egg muffins are ready.

Dark Chocolate Muffins

Enjoy these delectable, endorphins–inducing chocolate muffins with your coffee time. These vegan double chocolate muffins are cakey chocolaty, and scrumptiously good. Serving Size: 4 Cooking Time: 30 minutes Ingredients 1 cup all-purpose flour ½ tsp baking powder ½ tsp baking soda ⅓ cup cocoa powder ¼ tsp salt ⅓ cup brown sugar ¼ cup vanilla ¼ cup butter, melted 1 ½ tbsp ground flaxseed ½ cup soy milk ½ tsp vanilla extract ⅓ – ½ cup chocolate chips

For chocolate ganache ½ bar semi-sweet dark chocolate 2 tbsp coconut cream ½ tbsp maple syrup Directions Preheat oven to 400°F. Grease muffin tin. Stir together all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Mix well. In another bowl, combine brown sugar, vanilla, butter, flaxseeds, soy milk, and vanilla extract. Mix well. Combine the wet ingredients with the dry ingredients. Fold in chocolate chips. Fill the muffin tins with batter. Bake for 15 minutes. In a saucepan, add water and boil. Add semi-sweet dark chocolate to a bowl and put it on the top of the saucepan. Remove from heat once melted. Then add coconut cream and maple syrup to it. Chocolate ganache is ready. Spoon over the muffins. Dark chocolate muffins are ready.

Mulberry Muffins

Mulberry muffins are soft, moist, and delicious to enjoy with your morning coffee. This mulberry muffins recipe uses fresh mulberries and a mulberry gem which creates freshness and works as an easy alternative. Serving Size: 4 Cooking Time: 30 minutes Ingredients 2 tsp baking powder 2 cups flour ½ tsp sea salt ½ tsp cinnamon 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract ½ cup unsalted butter 1 cup mulberries ¾ cup mulberry jam ½ cup unsweetened coconut milk Directions Preheat your oven (350°F). In a bowl, add baking powder, flour, salt, and cinnamon. Whisk and

combine well. Using a mixer, cream butter for a minute. Then add sugar and beat well. Add egg one at a time and mix well. Add vanilla and beat for a minute. Add the flour mixture to the mixer and mix well. Toss mulberries in and fold in well. The batter is prepared. Divide between prepared muffin cups. Make a hole in the top of the muffin and add 1 tbsp mulberry jam. Bake for 30 minutes. Mulberry muffins are ready.

Butternut Squash & Coconut Muffins

The combination of coconut and squash with ginger and chop the pickings make this muffin really stand out. Using fresh ginger in this recipe is ideal. These muffins will remind you of the taste of carrot cake, looking at its texture. Also, these are moist and crumble. Serving Size: 4 Cooking Time: 45 minutes Ingredients 2 eggs 2 cups butternut squash 10 tbsp unsalted butter 2/3 cup unsweetened coconut milk 2/3 cup brown sugar 2 tsp baking powder 2 cup almond flour 1/4 tsp baking soda 1 tsp cinnamon 1 tsp salt 3/4 cup unsweetened coconut flakes 3/4 cup pecans, chopped

1 tbsp ginger Directions Preheat your oven to (375°F). In a bowl, whisk egg, butter, ginger, brown sugar, and coconut milk. In another bowl, mix salt, cinnamon, baking powder, flour, and baking soda. Add egg mixture to dry ingredients. Mix in squash, coconut, and pecans. Divide batter into the muffin cups. Sprinkle the remaining brown sugar on the top. Bake for about 30 minutes. Butternut squash & coconut muffins are ready.

Raspberry & White Chocolate Muffins

Raspberry and white chocolate muffins are quick to make and moist with a beautiful fluffy and airy cake-like texture. Raspberries go well with white chocolate and also bring a sour taste. Serving Size: 4 Cooking Time: 25 minutes Ingredients 1 ½ cups plain flour 2 tsp baking powder 1 egg ⅓ cup vegetable oil ½ cup milk ¾ cup white sugar 1 ½ tsp vanilla extract ¼ tsp salt 1 cup frozen raspberries ½ cup white chocolate chips Directions Preheat your oven (400°F).

Spray cooking oil on the muffin tray. In a bowl, add flour, sugar, baking powder, and salt. Mix well. In the small bowl, mix oil, egg, milk, and vanilla essence. Whisk. Mix wet ingredients to dry ingredients. Fold in raspberries and white chocolate chips. Put the batter in the muffin tray. Bake for about 20 minutes. Raspberry & white chocolate muffins are ready.

Quinoa Banana Almond Muffins

These quinoa banana almond muffins are eggless and super healthy. It is made with quinoa, banana, sugar, almonds, vanilla sense, salt, baking soda, baking powder, and white flour. These muffins are perfect to enjoy with your evening tea or coffee. Serving Size: 4 Cooking Time: 60 minutes Ingredients 2 tbsp oil ½ cup quinoa 1 ripe banana ¼ cup almonds, chopped 1 cup all-purpose flour ½ cup milk, boiled & cooled 1 tsp vanilla essence ½ cup sugar ½ tsp salt ¼ tsp baking soda ¾ tsp baking powder

Directions Cook quinoa in the water until soft. Preheat oven to 350°F. Line muffin cups and grease with a cooking spray. In a bowl, add flour, baking powder, sugar, and salt. Mix well. Combine banana, oil, vanilla essence, milk in another large bowl and mix well. Add flour mixture and cooked quinoa to the milk mixture. Fill each cup with a divided batter. Bake for 45 minutes. Quinoa banana almond muffins are ready.

Lemon Chia Seeds Muffins

Lemon chia seeds muffins are a perfect treat for breakfast. It is made with lemon zest, lemon juice, and chia seeds. These are soft and perfect for a weekend treat. Serving Size: 8 Cooking Time: 35 minutes Ingredients 1 3/4 plus 2 tbsp cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 1/2 tbsp chia seeds 7 tbsp unsalted butter, melted 3/4 cup plus 2 tbsp granulated sugar 1 3/4 tbsp lemon zest 1 1/2 tbsp lemon juice 1 large egg, room temperature

1 cup sour cream 1 tsp vanilla extract Lemon zest, about ¼ lemon For lemon icing ½ cup powdered sugar 1 tbsp lime juice Directions Preheat oven to 375°F. Line muffin tin and grease with oil. In a large bowl, whisk flour, baking powder, baking soda, chia seeds, sugar, lemon zest, and salt. To another bowl, add melted butter, buttermilk, vanilla essence, egg, and lime juice. Combine well. Pour wet ingredients into the dry ingredients. Divide the batter in the muffin tins. Bake for 20 minutes. Once cooled down, drizzle lemon icing over it. Lemon chia seeds muffins are ready.

Nutella Stuffed Muffins

Nutella muffins are a massive hit in any house. They look fantastic, with their crack muffin top. They smell amazing when they are baked, and they’re easy to make. It’s the center part of the muffins where you get gooey Nutella that brings your child outside. Serving Size: 6 Cooking Time: 40 minutes Ingredients 5 cups raising flour 8 oz cocoa 2 tsp bi-carbonate Soda ¾ cup caster sugar 2 eggs 1 cup buttermilk 5 cup oil 1 cup dark chocolate chips 1 cup Nutella Directions Preheat oven to 400°F. Line muffin tins and grease with oil.

In a bowl, combine flour, cocoa, bicarb and mix well. In another bowl, combine buttermilk, eggs, oil, and sugar. Mix well. Pour wet ingredients into the dry ingredients. Make a smooth batter. Fold in chocolate chips. Spoon batter in the muffin tins. Add Nutella. Top with another scoop of batter. Bake for 20 minutes. Nutella stuffed muffins are ready.

Banana Carrot Muffin

Banana carrot muffins are a cross between banana bread and a carrot cupcake. This is a healthy and tasty breakfast option. These muffins are moist from the bananas and slightly dense from the carrots. It only takes a few ingredients like bananas, carrots, maple syrup, flour, and baking powder to make these quick muffins. Serving Size: 4 Cooking Time: 40 minutes Ingredients 2 large eggs 1 cup mashed ripe bananas ½ cup maple syrup ½ cup vegetable oil 2 tsp vanilla extract 1 cup all-purpose flour 2 tsp baking powder 1 cup whole wheat flour 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt

½ tsp ground ginger 1 ½ cups shredded carrots Directions Preheat oven to 350°F. Line muffin tins and grease with cooking spray. Whisk eggs, mashed bananas, maple syrup, oil, and vanilla essence. Combine well. Add flour baking powder, cinnamon, ginger, nutmeg, and salt and combine well. Fold in carrots. Spoon batter equally in all the muffin tins. Bake for 25 minutes. Banana carrot muffins are ready.

Blueberry Cornmeal Muffins

Blueberry cornmeal muffins are gluten-free and easy to make. These are made with almond flour and corn well, and they are incredibly moist and tender. Busting in the flavors of blueberries, these muffins are sweetened with honey, and it only takes 15 minutes to prepare. Serving Size: 4 Cooking Time: 40 minutes Ingredients 2 cups of almond flour ½ cup cornmeal 1 ½ tsp baking powder ½ tsp sea salt 6 tbsp unsalted butter, softened ½ cup honey ½ tsp lemon zest 1 cup frozen wild blueberries 3 large eggs Directions

Preheat your oven (350°F). In a bowl, combine cornmeal, almond flour, salt, and baking powder. Combine butter, honey, and lemon zest in a bowl. Beat with a hand mixer until it is fluffy for about 2 minutes. Add eggs (one at a time) and beat well. Add the dry ingredients. Then, beat on a medium speed. Add blueberries. Divide batter into muffin cups. Bake for 25 minutes. Blueberry cornmeal muffins are ready.

Lemon Raspberry Muffins

Lemon raspberry muffins are fluffy and easy to make. Drizzle them with a lemony glaze. These muffins are raspberry studded and have a lemony flavor and also a light on your stomach. Serving Size: 4 Cooking Time: 25 minutes Ingredients 1/3 cup butter, melted 1 cup buttermilk 1/4 cup brown sugar 1/2 cup sugar 2 eggs 1/4 tsp salt 1/2 tsp baking soda 1 tsp vanilla extract 1 3/4 cup flour 1½ tsp baking powder 1 tbsp lemon zest 1½ cups raspberries 2 tbsp lemon juice

Directions Preheat oven to 350°F. Line a muffin tin and grease with cooking spray. In a bowl, combine butter, sugar, and brown sugar. Add eggs, milk, lime juice, lemon zest, and vanilla essence. Mix well. Add baking powder, baking soda, salt and combine well. Then add flour mixture and mix well. Fold in raspberries. Scoop batter in the muffin tin. Bake for 20 minutes. Lemon raspberry muffins are ready.

Cream Cheese Muffins

These chocolate cream cheese muffins are incredibly delicious and very easy to make. The ideal combination of sweet and creamy is made with flour, egg, cream cheese, cocoa powder, vanilla essence, sugar, and a perfect quick dessert for evening snacking. Serving Size: 8 Cooking Time: 40 minutes Ingredients 2 eggs 1/2 cup cocoa powder 1½ cups all-purpose flour 1 tsp baking powder 1 tsp vanilla extract 1 cup sugar 3/4 cup unsalted butter, melted Salt, a pinch For filling 1/4 cup cream cheese, softened 1 egg yolk 3 tbsp sugar

Directions Preheat oven to 350°F. Grease muffin pan with cooking spray. In a bowl, mix eggs, baking powder, cocoa powder, vanilla essence, and salt. Mix well. Then add sugar and melted butter. Slowly add the flour and mix with a spatula. Keep the batter aside. In another bowl, beat the cream cheese with sugar and egg yolk until smooth. Set the filling aside. Fill the muffin cups with ½ of muffin batter, and then top with cream cheese filling. Then top each cup with muffin batter. Bake for 25 minutes. Cream cheese muffins are ready.

Cranberry Orange Muffin

Cranberry orange muffins have a great flavor of cranberries, nutmeg, cardamom, oranges, orange juice, and vanilla essence. These muffins are studded with dried cranberries which gives a sweet taste and is also tangy inside your mouth with orange flavor. Serving Size: 4 Cooking Time: 35 minutes Ingredients 1 tbsp baking powder 3 cups wheat flour ½ tsp salt ¼ tsp nutmeg powder ½ tsp cardamom powder 8 tbsp butter, unsalted ¾ cup granulated sugar ⅓ cup brown sugar 1 tbsp orange zest 2 eggs 2 tsp vanilla essence 1 (5.3 oz) Greek yogurt

⅓ cup orange juice ½ cup sweetened dried cranberries For glaze ½ cup powdered sugar 1-2 tsp orange juice Directions Preheat oven to 400°F. Grease muffin cups. In a large bowl, combine baking powder, whole wheat flour, salt, nutmeg, and cardamom. Mix well. Then, keep it aside. In another bowl, cream together butter and sugar with a hand beater for 2 minutes. Add eggs (one at a time) and beat well. Add orange zest and vanilla essence to it and mix well. In another medium cup, combine Greek yogurt & orange juice. Mix well. Turn the mixture to the dry ingredients and also the Greek yogurt mixture. Fold in cranberries. The batter should be smooth & moist. Fill each muffin cup with the equal batter divided. Bake for 25 minutes. To make the glaze, mix powdered sugar with orange juice. Drizzle over muffins. Cranberry orange muffins are ready.

Apple Cinnamon Oats Muffins

Apple cinnamon oat muffins are healthy, delicious, and with whole grains. This takes only 30 minutes to prepare, and these flour muffins are bursting with the apple and cinnamon flavor. This recipe has straightforward ingredients like rolled oats, old flour, baking powder, Maple syrup, and apples. Serving Size: 4 Cooking Time: 25 minutes Ingredients 1/2 cup milk 1/2 cup apple sauce 1 cup rolled oats 1 ½ cups oat flour 1/2 tsp baking soda 1 ½ tsp baking powder 1/4 tsp salt 1 ½ tsp ground cinnamon 1/3 cup pure maple syrup 2 eggs 1 cup apples, shredded 1 tsp pure vanilla extract

Directions Preheat your oven (350°F). Grease a muffin pan. In a mixing bowl, add rolled baking powder, oats, oat flour, baking soda, salt, & cinnamon. Mix the milk, maple syrup, apple sauce, eggs, shredded apples, and vanilla extract in a small bowl. Pour all wet ingredients into dry ingredients and mix until combined. Divide batter evenly into the greased muffin pan. Sprinkle with oats on the top. Bake for 15 minutes. Apple cinnamon oats muffins are ready.

Zucchini Muffins

Zucchini muffins are gluten-free and moist, full of flavor. These are best for the weekday morning breakfast. These muffins have a balanced flavor of shredded zucchini, vanilla sense, and a hint of cinnamon. These are warm, delicious without being too sweet muffins with a soft pillowy texture. Serving Size: 4 Cooking Time: 40 minutes Ingredients 1 ½ cups flour 1 tsp baking powder ¼ tsp salt ½ tsp cinnamon ½ cup unsalted butter, melted ⅔ cup sugar ½ cup Greek yogurt ½ cup milk ½ tsp baking soda 1 ½ cups zucchini, shredded 1 tsp vanilla extract

Directions Preheat your oven to approximately 350°F. Line muffin cups and grease with cooking oil. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Keep it aside. In another bowl, mix melted butter, sugar and mix well. Add yogurt, milk, and vanilla extract. Mix well. Add the dry ingredients and mix well. Fold in shredded zucchini in the batter. Fill the muffin cups with the batter evenly. Bake for 20 minutes. Zucchini muffins are ready.

Donut Muffins

Sweet doughnut muffins are topped with sugar and filled with raspberry preserves. These donuts muffins are made with free flour blend, buttermilk, nutmeg, and raspberry jam. Also, these are tender and sweet and kind of a biscuit in texture and flavor. Serving Size: 4 Cooking Time: 30 minutes Ingredients 1 ½ cup all-purpose flour 1/4 tsp salt 3/4 cup white sugar 1 egg 3/4 cup buttermilk 1 tsp vanilla extract 1/2 cup canola oil 1/4 tsp nutmeg 2 tsp baking powder For filling:

½ cup granulated white sugar ¼ cup raspberry jam Directions Preheat oven to 375°F. Grease muffin tray with cooking spray. In a bowl, combine flour, baking powder, salt, and nutmeg. Mix well. Add egg, buttermilk, vanilla, and oil. Combine well. Fill each muffin cup with the batter evenly. Top with granulated sugar. Bake for 15 minutes. Poke a hole in the baked muffins in the center part. Place jam in the plastic bag and fill the center. Donut muffins are ready.

Funfetti Muffins

Funfetti muffins are classic cupcakes with a pleasant vanilla taste and super soft and moist texture. Especially the kids will love these adorable muffins, which add sprinkles to their life. There is no messy frosting or icing, and they are great to eat. Serving Size: 4 Cooking Time: 30 minutes Ingredients 1/2 cup softened butter 1 cup white granulated sugar 2 eggs 1 tbsp vanilla extract 1 cup milk 2 cups flour 2 tsp baking powder 1/4 tsp salt 1/2 cup rainbow sprinkles Directions

Preheat oven to 350°F. Grease muffin cups. Cream together butter and sugar in a mixing bowl with a hand beater. Add eggs, milk, vanilla essence, and mix well. In another bowl, combine flour, baking powder, and salt. Whisk together. Add dry ingredients to the wet ingredients. Make a batter. Fold in rainbow sprinkles. Divide the batter evenly in the muffin cups. Bake for 25 minutes. Funfetti muffins are ready.

Pistachio Muffins

Pistachio muffins are delightful and easy to make the recipe in less than 20 minutes. These muffins look attractive in green color with a super moist texture. They are made with pistachio instant pudding mix, baking powder, sugar, almond extract, milk, white flour, and salt. It has a sweet and little bit salty taste best to eat with tea or coffee. Serving Size: 4 Cooking Time: 30 minutes Ingredients 1/2 cup vegetable oil 1 cup granulated sugar 2 tsp baking powder 2 eggs 1 cup milk 2 cups all-purpose flour 4 oz pistachio-flavored pudding mix 1/2 tsp salt 1/2 tsp almond extract Coarse sugar, for topping Directions

Preheat your oven to 425°F. Line muffin cups and grease them with cooking oil. In a mixing bowl, whisk together oil, almond extract, sugar, eggs, and milk. Combine well. Whisk together flour, pudding mix, salt, and baking powder. Mix well. Combine wet ingredients with the dry ingredients. Fill the batter in the muffin cups. Bake for 15 minutes. Pistachio muffins are ready. Top with coarse sugar.

Tahini Rye Muffins

Tahini rye muffins with a punch of strawberry jam flavor and the creamy tahini, rye flour, strong black tea make a perfect treat. This is a unique recipe, and this muffin is also called and black muffin. Serving Size: 6 Cooking Time: 1 hour 10 minutes Ingredients 1/3 cup unsalted butter 2/3 cup water 2 tbsp black tea leaves 2 eggs 1 cup granulated sugar 1 tsp vanilla extract 1 cup whole milk 3/4 cup tahini 1 cup all-purpose flour 1 cup rye flour 1½ tsp baking powder 1/2 tsp salt 3 tbsp strawberry jam

3 tbsp black sesame seeds Directions Pour hot water into the bowl and stir in tea leaves. Set for 3 minutes. Strain the water and keep it aside. In a bowl, whisk together eggs, sugar. Stir in vanilla and milk. Whisk well. Whisk in melted butter and tea steeped water. Add tahini and mix well. In a separate bowl, combine rye and all-purpose flour, baking powder, salt, and mix well. Add wet ingredients to this mixture. Refrigerate for 1 hour. Preheat oven to 350°F. Spray muffin cups. Pour batter in 24 muffin cups. Scoop strawberry jam into the center of each muffin. Sprinkle sesame seeds over it. Bake for 20 minutes. Tahini rye muffins are ready.

Biscoff Muffins

Biscoff muffins get ready with just three ingredients - Biscoff spread, baking powder, eggs. These muffins are insanely delicious and incredible in taste. Serving Size: 2 Cooking Time: 40 minutes Ingredients 1 jar smooth Biscoff spread 2 tsp baking powder 2 large eggs lightly beaten Directions Preheat oven to 350°F. Pour Biscoff spread into the mixing jar. Add baking powder and combine well. Add eggs and beat well. Divide batter between the muffin cups and bake for 30 minutes. Drizzle muffins with Biscoff spread and enjoy. Biscoff muffins are ready.

Spinach-Banana Muffins

Spinach-banana muffins are vegan and healthy for kid’s snacks. These are packed with nutrients, protein, fiber, and the bonus point is they are eggfree and dairy-free. Serving Size: 6 Cooking Time: 35 minutes Ingredients 2 tsp of vanilla extract 1 tsp of lemon juice ¼ tsp of salt ¼ cup of coconut oil ½ tsp of baking soda ½ cup of almond milk 1 cup of mashed bananas 5 oz of spinach 2 cups of rolled oats ¼ cup of maple syrup 2 tsp of baking powder

Directions Preheat oven to 350°F. Grease the muffin pan and keep it aside. Add all ingredients to the blender, and blend well for 5 minutes. Transfer batter to the muffin pan. Bake for 20 minutes. Spinach-banana muffins are ready.

Broccoli Cheese Muffins

Broccoli cheese muffins are brilliant snacks for toddlers and as well as for kids' snack fillers. Suitable for vegetarians made with broccoli florets, yogurt, chiller cheese, white flour. Serving Size: 4 Cooking Time: 45 minutes Ingredients 2 cups broccoli chopped into florets 52 cups yogurt 88 cups cheddar cheese, grated 5 tbsp sunflower oil 1 large egg, beaten 8 cups self-rising flour Salt, a pinch Directions Preheat oven to 425°F.

Grease muffin pan. Mash broccoli in the blender and transfer to the bowl. In a mixing bowl, add yogurt, sunflower oil, and beaten eggs. Mix well. Add mashed broccoli, grated cheese, and mix well. Add in flour and a pinch of salt. Fold in broccoli mixture and combine well. Spoon the mixture into the muffin pans and bake for 25 minutes. Broccoli cheese muffins are ready.

Corn Muffins

Call muffins are easy to make from scratch, and they are slightly sweet and perfect for breakfast. These yummy comforting muffins are made with cornmeal, flour, baking powder, baking soda, and salt. Serving Size: 4 Cooking Time: 10 minutes Ingredients 5 cups cornmeal 1 cup flour 2 tsp baking powder 1/2 tsp baking soda 1/4 cup butter 1/4 cup honey 2 eggs 1 cup milk 3/4 tsp salt 1/4 cup olive oil ¼ cup buttermilk Directions

Preheat your oven (425°F). Grease the muffin pans. Keep it aside. Mix cornmeal, flour, salt, butter, honey, baking powder, eggs, milk, and olive oil. Combine. Add honey and butter to the saucepan and melt together. In another bowl, whisk eggs and add butter & honey mixture, buttermilk, and olive oil. Combine the wet ingredients with the dry ingredients. Combine well. The batter is ready. Spoon the batter evenly in the muffin pans. Bake for approximately 20 minutes. Corn muffins are ready.

Spiced Pear Muffins

Pear muffins are tender and beautifully made with simple and warm spices. These muffins are so good and quick to get some simple ingredients and are made with white flour, wheat flour, brown sugar, baking powder, cinnamon, cardamom, all-spices powder, salt, butter, buttermilk, vanilla sense, and eggs. Serving Size: 6 Cooking Time: 25 minutes Ingredients 1 cup whole wheat flour 2 ½ cups all-purpose flour 2 tsp baking powder 1 cup light brown sugar 3/4 tsp salt 2 tsp cinnamon 1/2 tsp cardamom 3/4 tsp allspice powder 8 tbsp unsalted butter, melted 1 ½ cups buttermilk 1 ½ tsp vanilla extract

2 eggs 3 pears, chopped into pieces Directions Preheat your oven (375°F). Grease muffin pans and keep them aside. Add flour, brown sugar, baking powder, salt, cinnamon, and allspice powder in a whisking bowl. In a separate bowl, add melted butter, buttermilk, vanilla, and eggs. Mix well. Pour all wet ingredients into dry ingredients. Fold in pears. Scoop the mixture into the prepared muffin pan. Bake for 20 minutes. Spiced pear muffins are ready.

Gingerbread Muffins

Gingerbread muffins are a perfect and delicious Christmas breakfast recipe. These muffins have a spiced crumble topping and are made in less than 30 minutes. Serving Size: 6 Cooking Time: 60 minutes Ingredients For the crumb 1/3 cup dark brown sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp ground ginger A stick of unsalted butter, cold 3/4 cup all-purpose flour For the muffins 2 ¼ tsp baking powder 1/2 tsp baking soda 1 tsp ground ginger 1 tsp vanilla extract

1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt A stick of unsalted butter 3/4 cup dark brown sugar 2 eggs 1 tbsp lemon zest 2/3 cup buttermilk 1/2 cup molasses 1/4 tsp ground cloves 2 ½ cups all-purpose flour For the lemon glaze 1 cup powdered sugar 2 tbsp lemon juice 1 tbsp lemon zest Directions To make the crumb, combine brown sugar, flour, nutmeg, ginger, and cinnamon into the bowl. Mix everything together. Add in cold unsalted butter stick. Make pea-sized crumbs. Keep the crumb topping in the fridge. Preheat your oven (350°F). Then, grease the muffin pan and keep it aside. Add baking soda, flour, baking powder, nutmeg, ginger, cloves, salt, and cinnamon to the bowl. Mix well. In another bowl, add brown sugar and butter. Cream together. Then add eggs, vanilla essence, and lemon zest. Pour in molasses and buttermilk. Mix well. Add the flour mix to the wet ingredients fold in well. Scoop the batter in the prepared muffin pans. Top up with crumb as a topping. Bake for 20 minutes. For lemon glaze, whisk together powdered sugar, lemon zest, and lemon juice. Drizzle the icing over muffins. Gingerbread muffins are ready.

Pumpkin Muffins

Pumpkin muffins are soft, fluffy, and vegan. These are flavored with spices and made with applesauce e and walnuts. These are perfect treats with their gorgeous look. Serving Size: 4 Cooking Time: 35 minutes Ingredients 5 oz cup oats 7 oz plain flour 5 oz brown sugar 5 oz white sugar 1 tsp mixed spice 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 8 oz pumpkin puree 1 tsp vanilla essence 5 oz apple sauce 2 oz coconut oil 1 oz walnuts, chopped

For streusel topping 1 tbsp oats 1 tbsp plain flour 2 tbsp light brown sugar 6 pieces walnuts, chopped 2 tbsp coconut oil Directions Preheat oven 350°F. Grease the muffin pan and keep it aside. Add flour, baking powder, oats, baking soda, spices, and sugar in a bowl. Mix well. Add pumpkin puree, apple sauce, oil, vanilla, and mix well. Add in chopped walnuts. To make the streusel, combine oats, flour, brown sugar, walnuts, and coconut oil in a separate bowl. Mix well. Mix wet ingredients to the dry ingredients. Combine well. Pour the batter into the prepared muffin pans. Top up with streusel topping. Bake for 20 minutes. Pumpkin muffins are ready.

Conclusion Thank you so much for buying this cookbook! This book provides 30 muffin recipes that will satisfy your craving at any mealtimes. There are various muffin recipes meant to give you options and great taste to your loved ones. You will get muffin ingredients, simple steps and baking process, and also some unique muffin recipes. Enjoy healthy and hearty muffin bites for morning breakfast or evening quick bites. Keep biting!

About the Author Patricia Baker didn’t set out to be a cooking enthusiast. But she did love to travel, and the numerous cultures she would get to experience and explore was one of her motivations. On one of her travels across Europe, she made friends with an Italian restaurateur. That was a life-changing encounter as she became obsessed with the processes involved in cooking meals and getting the best out of ingredients. Patricia threw herself into researching about food. She started with the ones she was already used to, but as time passed, she expanded her horizon to options available all around the world. In 2010, she started a food blog, documenting her experiences with the food culture in places she had been too. Later, she started researching and writing recipes. Much later, she started creating hers. Now, when she is not staring inquisitively in front of her computer, or the kitchen, or walking her dog, Joe, she is someplace in the world, sampling something new. With this cookbook, Patricia draws from her experience as a traveler with lots of stories to tell about the mesmerizing feeling good food is packed with. With this knowledge, she has created an absolute gem of a cookbook, one which she now offers to you.

Author's Afterthoughts

Phew! What a journey this has been. I am certain that it was only rewarding because we did this together. I can only write, after that, I have no control whatsoever what happens. You took it from there and stayed with me to the finish line. You bought this book, and you read it, from start to finish. I’m incredibly honored. You have done so much already, but I have one more thing I would like you to do. I rely on feedback to hear from my reader, (And I like to hear from my reader) so I would like to ask you to please leave your thoughts on the book as a review on Amazon. I will see it there. More importantly, it will give others a reason to read the book as well. The best community is the book community, and leaving feedback means you have contributed to the growth of one. Thank you. Patricia Baker