Mouth-Watering Muffins

Sweet or savory, miniature or majorly decadent, these muffins take the cake.

Double Chocolate-Mocha Muffins

Photo: David Prince

Double Chocolate-Mocha Muffins

This multitasking muffin includes your daily dose of chocolate—plus the added espresso leaves no need for a coffee run.

Whole Wheat Carrot-Nut Muffins

Photo: David Prince

Whole Wheat Carrot-Nut Muffins

These muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.

Parmesan-Rosemary Mini Muffins

Photo: David Prince

Parmesan-Rosemary Mini Muffins

Parmesan and fresh rosemary combine together for a major flavor profile in each tiny muffin.

Bacon-Cheddar Corn Muffin

Photo: David Prince

Bacon-Cheddar Corn Muffin

The sharper the cheddar, the more intense the flavor will be. Experiment with different cheeses to find a perfect match.

Pumpkin-Cream Cheese Streusel Muffins

Photo: David Prince

Pumpkin-Cream Cheese Streusel Muffins

These pumpkin muffins were made for the perfect first bite—crumbly streusel topping with a melted cream cheese morsel right in the center. No butter spread necessary.

Raspberry-Almond Streusel

Photo: David Prince

Raspberry-Almond Streusel

The Streusel Topping in these raspberry muffins gets an update with slivered almonds for a nutty crunch.

Achieve the Perfect Muffin

Photo: Getty Images

Achieve the Perfect Muffin

Preheat the oven: Don't bake before your oven reaches the proper temp. If you're cooking at lower temperatures, muffins won't reach their full, peak potential. High temperatures, about 375º to 400º, will give muffins lovely, peaked domes.


Check baking powder expiration dates: Old powder prevents batter from rising correctly.


Have all ingredients at room temperature for best blending. For example, ice-cold milk will harden melted butter and keep it from blending evenly.


Don't overmix the batter—it's okay if it's a little lumpy when it goes into the muffin liners. Stirring flour and liquids too much can create tunnels in the batter, which makes the final product tough. Add wet ingredients to dry, mixing just until moistened.

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