Best Ever Sweet Muffins
15Serves
EasyDifficulty
15 MINSPreparation
20 MINSCooking
The most versatile muffin recipe you'll ever find! Learn the basic method and then make it your own by adding your fave flavourings.
Ingredients
3 cups self-raising flour
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups milk
170g butter, melted
2 teaspoons ground cinnamon
1 large apple, cored and finely chopped
1/2 cup fresh or frozen raspberries
1/2 cup white chocolate pieces
8 fresh or dried dates, chopped
2 teaspoons finely grated orange rind
250g cream cheese, softened
60g butter, softened
1 cup icing sugar, sifted
1 1/2 tablespoons lemon juice
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups milk
170g butter, melted
2 teaspoons ground cinnamon
1 large apple, cored and finely chopped
1/2 cup fresh or frozen raspberries
1/2 cup white chocolate pieces
8 fresh or dried dates, chopped
2 teaspoons finely grated orange rind
250g cream cheese, softened
60g butter, softened
1 cup icing sugar, sifted
1 1/2 tablespoons lemon juice
Method
- Sift flour into a bowl and stir in sugar. Whisk together eggs, milk and butter until combined and then pour into the dry ingredients and mix until just combined. Avoid over-mixing, a few lumps are ok.
- Stir in the ingredients for your preferred variation. Spoon the mixture into 12 buttered 1/2 cup capacity muffin pans and bake at 200°C for 20 minutes or until golden and cooked through. Cool for 5 minutes before removing from pan and cooling on a wire rack. Ice with Best Ever Frosting if desired, or serve warm with a dusting of icing sugar.
- Beat cream cheese and butter until light and creamy. Add icing sugar and lemon juice beating well until smooth. Ice each muffin with frosting.
Handy Tips
Muffins are best eaten the day they are made, but can be frozen in an airtight container for up to 3 months.
Muffins can be baked in mini muffin pans (1 tablespoon) for 10-15 minutes or in Texas muffin pans (1 cup) for 20-25 minutes. Mixture makes 48 mini muffins or 6 Texas Muffins