You'll love making Grandma's favorite muffin recipes from scratch. When you want a quick and easy dessert that's also a delicious comfort food, you can't beat a homemade muffin.
Best when served warm from the oven with a dab of butter, muffins taste absolutely divine when spread with flavored cream cheese or your favorite jam or jelly. You'll love the variety, and the old fashioned biscuits too!
Mom's Recipe Scrapbooks (ca. 1920s)
1 cup chopped dates, 1/2 teaspoon baking soda; put in a cup and cover with boiling water; let stand till cool. 1 egg, 1 scant cup white sugar, 2 tablespoons butter; beat to a cream, then add dates, 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon vanilla.
Bake in muffin tins or loaf pan at 350°F for about 25 minutes, or until done. —Mrs. N. Gillis
3/4 cup white sugar
1/2 cup butter or shortening
1 cup mashed bananas
1 teaspoon baking soda dissolved in 1 tablespoon hot water
1-1/2 cups flour
1/4 teaspoon nutmeg, if desired
Pinch of salt
Vanilla, to taste
This was one of Grandma's favorite muffin recipes. To make them from scratch, combine sugar and shortening, add egg, then bananas, and soda.
Mix in flour, nutmeg, and salt. Add vanilla to taste. Bake in 375°F oven for 20 to 25 minutes. —B. Lee
1-1/2 cups bran flakes cereal
2/3 cup milk
1/4 cup shortening, softened
1 cup sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
To make this favorite muffin recipe from scratch, combine bran flakes and milk, let stand until moist, then add egg and shortening and beat well. Sift flour, baking powder, salt, sugar into bran mixture, stir only until combined.
Fill 12 greased muffin tins 2/3 full. Raisins may be added to the batter, if desired. Bake in hot oven (400°F) for 25 to 30 minutes, until browned.
Put 2/3 cupful of cooked pumpkin into a bowl, then add 1/4 cupful of sugar, 1 well-beaten egg, 2-3/4 cupfuls of flour, 1/2 teaspoonful of salt, 3 teaspoonfuls of baking powder, and 2 tablespoonfuls of melted butter.
If desired, 1/8 teaspoonful each of powdered nutmeg and cinnamon, or 1/4 teaspoonful ginger may be added.
Mix well and bake at 350°F in buttered and floured muffin pans for twenty-five minutes.
Put two-thirds of a cupful of cooked squash into a bowl, then add a quarter of a cupful of sugar, one well-beaten egg, two cupfuls and three-quarters of flour, half a teaspoonful of salt, three teaspoonfuls of baking powder, and two tablespoonfuls of melted butter.
Mix well and bake in buttered and floured muffin pans in 350°F oven for twenty-five minutes, or until done.
If these muffins are intended for a luncheon or a tea, a quarter of a teaspoonful of powdered ginger may be added for extra flavor. Delicious!
Ingredients: Four pounds vegetable marrow, peeled and cut into small cubes; 4 pounds of sugar; 2 lemons, juice and grated rind; 2 teaspoons ground ginger.
Method: Boil the marrow until tender, drain, add the other ingredients and boil until thick; and it will be almost as clear as honey. Do not cover with sugar overnight before boiling, as this makes the marrow tough.
1 teaspoon salt
2 tablespoons sugar, level
2 teaspoons baking powder
1 pint light cream
All-purpose flour, enough to make stiff batter
Beat eggs light, add salt, sugar, baking powder, and cream. Add flour until it becomes a stiff batter. Grease muffin pans, fill and bake in quick (425°F) oven. So GOOD!
1 cup and 2 tablespoons flour
1/4 cup and 1 teaspoon sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons of vegetable oil
2 tablespoons egg, beaten
1/3 cup raisins
This is another of Grandma's favorite muffin recipes. To make them from scratch, dump the flour in a mixing bowl. Add 1/4 cup sugar and toss to combine. Toss in the baking powder, soda, and salt until thoroughly blended.
In a different bowl place the sour cream. Pour in the vegetable oil and add the egg. Whisk until the ingredients are combined well and smoothly.
Stir the sour cream mixture into the flour mixture just until the dry ingredients are moistened. Fold in the raisins being sure they are incorporated well into the batter.
Set the oven temperature to 400°F and allow the oven to heat while finishing the muffins. Line a muffin tin with six paper liners. Fill each muffin cup half-full of the batter.
Sprinkle the top of each one with the remaining sugar. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool 5 minutes before removing to a rack to cool to desired temperature.
For a pleasant change, add blueberries or dried cranberries instead of the raisins. They make the perfect muffin for breakfast.
3 tablespoons sugar
2 or 3 tablespoons shortening, softened
1 cup whole wheat flour
4 teaspoons baking powder
Pinch of salt
1-1/8 cups milk
To make this favorite muffin recipe from scratch, cream sugar and shortening, add egg. Mix flour, baking powder, and salt together, then add alternately with milk.
Put batter in greased muffin tins and bake in a hot oven (400°F) about 25 minutes. Cranberries or raisins may be added to the batter, if desired.
1 cup sugar
1/2 cup butter
3 egg whites
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon and 1 teaspoon almond extract
3/4 cup milk
1 teaspoon vanilla extract
1 bag (3-1/2 ounces) dried cherries
Place the sugar in a large mixing bowl. Add the butter and using a mixer beat on low speed until the ingredients are creamed together and fluffy. Add the egg whites and continue beating until the eggs are mixed in well.
Sift the flour, baking powder, baking soda, and salt together in a large mixing bowl. Place 1/3 of the dry mixture into the liquid mixture. Add the almond extract and stir.
Place another 1/3 of the dry mixture into the liquid. Add the milk and stir. Add the last of the dry mixture to the liquid mixture. Add the vanilla extract and stir until all the dry ingredients are moist. Finally, fold in the cherries.
Preheat oven to 375°F. Grease or butter a muffin tin for non stick cooking. Fill each muffin cup 2/3 full of batter. Bake 22 minutes or until a toothpick inserted in the center comes out clean.
Save some time and work by using paper muffin cups when baking your muffins.
1 cup all-purpose flour
3 tablespoons cocoa, unsweetened
1/3 cup and 1 tablespoon sugar
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
1 teaspoon freeze dried coffee powder
3 tablespoon canola oil
2 egg whites
1/2 teaspoon vanilla
3/4 cup bittersweet chocolate, chopped
1/2 cup powdered sugar
2 teaspoons brewed coffee
Grease muffin tin or use paper muffin cups.
Preheat the oven to 375°F.
In a small mixing bowl blend together the buttermilk and coffee powder until all the powder has completely dissolved. Add the oil, egg whites, and vanilla being sure to stir well.
Sift the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large mixing bowl. Pour the liquid into the flour mixture. Stir with a wooden spoon to moisten. Fold in the chopped chocolate.
Pour each muffin cup 2/3 full of batter. Bake 23 minutes or until a toothpick inserted comes out clean. Remove muffins to a wire rack and allow to cool completely. Top with Coffee Glaze Topping or decorate with a butter cream icing.
Optional Coffee Glaze Topping:
Mix together the powdered sugar and brewed coffee until smooth and thick. Drizzle the glaze over the top of the cooled muffins.
Muffins tend to be more nutritious and tastier than cupcakes, so why not go all out and serve them for a dessert instead? Dessert muffins are very popular when served on special occasions.
Bake several of your favorite muffin recipes from scratch. Take a selection of vintage muffins and add generous toppings of icing or whipped cream, decorate with sprinkles or berries, and you've got delicious dessert treats to delight your guests.