Best Brunch Muffins
Save And Share :
Sponsored Links
Trim a few minutes from Christmas morning prep time by measuring the dry ingredients into a mixing bowl the night before. Cover the bowl and mix the muffins in the morning.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/3 cup butter, melted
- 1 teaspoon vanilla
- 1-1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
- Melted butter
- Coarse sugar or granulated sugar
- Preheat oven to 375 derees F. Grease fifteen 2-1/2-inch muffin cups or line with paper bake cups; set aside.
- In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.
- In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.
- Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.
- Make-Ahead Tip: Prepare and bake the muffins; cool. Place in an airtight container and freeze for up to 3 months. Thaw the muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 350 degree F oven about 10 minutes or until heated through.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment