Three warm and delicious muffin recipes you have to recreate

Freshly baked muffins are one of the easiest and quickest baked treats to create, which have the most potential to brighten your day and put you in a better mood.

Enjoy this tasty and easy-to-bake cinnamon, double chocolate banana, and carrot coconut muffins over breakfast or for an anytime treat.

Cinnamon muffins

Ingredients

• 1/3 cup shortening, room temperature
• 1/2 cup sugar
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk

For the topping

• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 3 tablespoons butter, melted

Instructions

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, 2 teaspoons cinnamon, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined.
2. Fill greased muffin cups half full. Bake at 176°C for 15-20 minutes or until a toothpick comes out clean.
3. Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon sugar. Serve warm.

This recipe was found on tasteofhome.com

Double chocolate banana muffins

Ingredients

• 6 tablespoons unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1 large egg
• 1 teaspoon vanilla
• 1 cup mashed ripe bananas
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon optional, but highly recommended for more flavor
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks plus more for topping

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Instructions

1. Pre-heat oven to 176°C and line a standard 12 cup non-stick muffin tin with paper liners.
2. In a large bowl, whisk together sugar, butter, egg, and vanilla.
3. Whisk in mashed bananas.
4. Add in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Use a spatula to mix. Don’t over mix.
5. Gently stir in dark chocolate chunks.
6. Scoop evenly into the prepared muffin tin. You should get 12 muffins.
7. Top with a few more chocolate chips.
8. Bake for 5 minutes at 176°C and then lower the heat to 350 degrees F (keep muffins in the oven)Start Timer
9. Bake an additional 12-14 minutes, or until a toothpick comes out almost clean. Don’t overbake and make sure you’re not sticking a toothpick into a chocolate chip.
10. Remove from the pan and enjoy!

This recipe was found on showmetheyummy.com

Carrot coconut cupcakes

Ingredients

• 2 cups flour
• 1/2 cup margarine
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 cup shredded carrots
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoon cinnamon
• 1/2 cup shredded sweetened coconut, plus more for topping
• Pinch of Salt

Instructions

1. preheat the oven to 176°C and line a muffin tin with 12 muffin liners
2. In a stand mixer cream together margarine with sugars until light and fluffy. Add in oil, eggs and vanilla and beat on medium-high until mixed together.
3. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
4. Stir in the shredded carrot and coconut.
5. Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes (until a toothpick comes out clean).
6. Remove and allow to cool.

This recipe was found on theoliveblogger.com