CopyKat Recipes » muffins

Pumpkin Spice Muffins – these donuts take like Dunkin Donuts pumpkin spice muffins.

Stephanie — Thu, 14 May 2009 02:43:00 +0000

This is a replica of dunkin donuts pumpkin spice seasonal muffin. They are moist and delicate in texture and stay fresh for days. You have to try these delicious muffins today!!!! Layaley sent us this recipe. Thanks Layaley.

1 box of spice cake
1 30oz can Pumpkin Pie Mix(puree of pumpkin with spice)
1 3.4 oz box vanilla pudding
2 eggs slightly beaten
1 tsp. vanilla flavoring
1 tbsp. sour cream
1/2 c. vegetable oil
2 tsp. pumpkin pie spice
1/2 c. brown sugar

DIRECTIONS:

mix cake mix, pumpkin, pudding and vanilla

Add sour cream, eggs, oil, spice

Once combined scoop one large scoop(pampered chef large scoop)into lined cupcake cups. sprinkle each one with brown sugar and place on stone, or cookie sheet. bake in a 350 degree preheated oven for 30 min or until toothpick comes out clean.

Date-Nut Muffins – these sweet muffins with bits of walnuts and dates are perfect warm out of the oven.

Stephanie — Wed, 13 May 2009 01:34:21 +0000

These hearty muffins are wonderful on Sunday mornings served with butter. This recipe is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1975.

1 pkg. (9 oz) pitted dates, coarsely chopped
3/4 C. boiling water
1/2 C. corn oil
1/2 tsp. vanilla
1 C. flour
1/2 C. whole wheat flour
1/2 C. sugar
1/3 C. coarsely chopped walnuts
1/2 tsp. baking soda

Grease 12 muffin cups . In medium bowl stir together dates, boiling water, corn oil and vanilla. In small bowl stir together dates, boiling water, corn oil, vanilla. In a small bowl stir together flours, sugar, walnuts, and baking soda. Add to date mixture; stir just until flour mixture is moistened. Spoon mixture into prepared muffin cups. Bake in 375 degree often for 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack or serve warm.

Fresh Apple Muffins – fresh apples really make a difference in muffins.

Stephanie — Wed, 13 May 2009 00:25:33 +0000

Fall always meant that we had lots of apples. You can make these fresh apple muffins anytime. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1978.

2 C. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. oil
1 C. sugar
1 tsp. vanilla
4 C. peeled and chopped tart apples
1 C. chopped walnuts

In small bowl or on waxed paper, stir together flour, cinnamon, baking soda, and salt; set aside. In large bowl beat eggs until foamy; beat in oil, sugar, and vanilla. Stir in flour mixture until blended; stir in apples and nuts. Spoon into 2 1/2-inch muffin tins lined with paper muffin cups. Bake in preheated 350 degree oven 15 to 20 minutes or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature

Jeanne’s Oatmeal-Raisin Muffins – these muffins are packed with raisins, oatmeal, and walnuts, tasty, and healthy.

Stephanie — Tue, 12 May 2009 23:40:14 +0000

From the collection of Ethel Eynard, my grandmother. I can always remember how much she enjoyed raisins, and how much I did not Jefferson City, MO. 1975.

1 1/2 C. boiling water
1 C. old-fashioned oats
1 1/2 C. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. baking salt
1 C. butter or margarine
1 C. brown sugar
1 C. granulated sugar
2 eggs
1 tsp. vanilla
1 C. chopped walnuts
1 C. flaked coconut
1 C. raisins
Walnut halves (optional)

Pour boiling water over oats; let stand 30 minutes. Stir to together flour, cinnamon, baking powder, baking soda, and salt; set aside. In medium bowl cream butter with sugars until fluffy. Beat in eggs one at a time, then vanilla. Stir in flour mixture, oats, walnuts, coconut and raisins until blended. Spoon into 1 1/2 inch muffin tins lined with paper muffin cups; place walnut half on each. Bake in preheated 350 degree oven 20 to 25 minutes or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature. Makes 30.

Boston Market Cornbread

Stephanie — Sat, 07 Feb 2009 08:22:34 +0000

I do not have a recipe for this, but rather a suggestion for making Boston Market Cornbread. Buy a box of Jiffy Mix, and add a tablespoon or two of sugar to the batter, and yes you make it just like directed. Now for some better corn bread.

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.
Enjoy!

Otis Spunkmeyer Spicy Cornbread Muffins – spicy and sweet, they can’t be beat.

Stephanie — Sat, 07 Feb 2009 15:12:29 +0000

When we saw these, we knew we had to add these to the site. These would be perfect with chili!

1 C. Yellow Cake Mix
2 Boxes Jiffy Cornbread Mix
2 Eggs (beaten)
1/2 C. Sour Cream
1/3 C. Vegetable Oil
1 tsp. Salt
1 Tbsp. Finely Diced Jalapeno (canned jalapenos, remove seeds before dicing)
2 Tbsp. Finely Diced Red Bell Pepper
2/3 C. Milk

Blend 1 cup cake mix, Jiffy mix, salt, eggs, and milk. Add sour cream and oil. Beat until batter is mixed and fairly smooth. Fold in peppers and mix through out.
Place in muffin cups or use little loaves tins the size of muffin cups, and bake in a preheated oven at 350 decrees for about 20 – 25 minutes until or done. Test with a toothpick.
Store in an air tight container. This makes about one and one half dozen. Great for a different type snack or with that favorite meal instead of traditional corn bread.

Sweet Muffins – you can add different fruits to these if you like.

Stephanie — Sat, 07 Feb 2009 15:11:44 +0000

You can make sweet muffins anytime. These are easy to make, and you can add any thing like blueberries, or semi sweet chocolate chips if you like. This is my mother’s recipe, I have had these for years, and I would like to share my family’s secret recipe with you. Source Judy Eynard. Topeka, KS. 1975.

1 egg
1/2 C. milk
1/2 C. oil
1 1/2 C. flour
1/2 C. sugar
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 400 degrees. Grease muffin tins. Beat egg, stir in milk and oil. Mix remaining ingredients until
moistened. Batter should be lumpy. Full cups 2/3 full. Bake for about 20- 25 minutes.

Variations

- 1 cup blueberries, drained

- Jelly, fill muffins only 1/2 drop in a teaspoon of jelly and fill to level.

Magnolia Bakery Blueberry Muffins – make muffins just like they do in the bakery.

Stephanie — Sat, 07 Feb 2009 04:19:55 +0000

These are wonderful when they come fresh out of the oven. You can find more recipes from the Magnolia Bakery Cookbook.

3 C. Flour
3/4 C. sugar
1 1/2 Tbsp. baking powder
3/4 tsp. salt
2 large eggs, beaten
1 1/2 C. buttermilk
6 Tbsp. unsalted butter softened
1 1/2 tsp. vanilla extract
1 1/2 C. Blueberries lightly coated with flour
1 Tbsp. sugar for sprinkling

Preheat oven to 350 degrees. Grease well a 12 cup muffin pan.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold in the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 – 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins?

Stephanie — Sat, 07 Feb 2009 04:18:11 +0000

If the name says Otis Spunkmeyer on it, you can’t go wrong. These are tasty muffins.

1 15 oz. Blueberry’s in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla

Rinse Blueberry’s lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.
Carefully fold blueberry’s in batter with a spoon or spatula. try not to break the berry’s, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 – 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake.
Will make about 9 large muffins or 12 – 15 small muffins.
Store muffins in a air tight container.

Otis Spunkmeyer Almond Poppy Seed Muffins – make delicious muffins at home.

Stephanie — Sat, 07 Feb 2009 04:11:45 +0000

You can’t go wrong with anything that has the Otis Spunkmeyer name on it. This is no exception.

1/4 lb. or 1 Stick Butter (softened)
1/4 C. Vegetable Oil
1 1/4 C. Sugar
2 Eggs
1 1/2 C. Sour Cream
1/2 tsp. Salt
3 tsp. Almond Extract
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Vanilla
2 1/3 C. Flour
2 Tbsp. Poppy Seeds

Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla , almond extract and sour cream to butter and oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over eat.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375 degrees for 20 – 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

Otis Spunkmeyer Banana Nut Muffins

Stephanie — Sat, 07 Feb 2009 04:10:56 +0000

These are really great. A super intense banana flavor ! They also stay fresh for a couple of days when wrapped up in plastic. I would imagine this would make delightful banana nut bread !

1 C. Mashed Ripe Bananas (about 2 average size)
1 Box Banana Cake Mix
1 small Box Instant Banana Pudding
4 Eggs
1/2 C. Vegetable Oil
3/4 tsp. Ground Cinnamon
1/2 C. Water
1 tsp. Banana Extract
1 C. Finely chopped Walnuts

Preheat oven to 350 degrees. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full and bake in a preheated oven about 20 minutes until done. Check for doneness with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done.

Store muffins if there are any left in an airtight container. I use the extra large cups and this will make about 9.

Muffins that taste like donuts

Stephanie — Sat, 07 Feb 2009 03:44:48 +0000

This is a classic recipe from http://www.copykatchat.com. This recipe was originally posted by Lotsofhats in 2003.

In a large bowl, combine:
1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon

In another bowl, combine:
1 egg
1/3 C. oil
3/4 C. sugar
3/4 C. milk

Add wet ingredients to dry, and stir only to combine (do not over mix!). Fill muffin tins 2/3 full and bake at 350 for 20-25 minutes.
Meanwhile, melt 1/2 cup margarine or butter and set aside.
Combine 3/4 cup sugar and 1 tsp cinnamon in another bowl and set aside.

Take muffins out, and while they’re still hot, dip in melted margarine and then in cinnamon sugar mixture

Dolly Madison Double Chocolate Chip Mega Muffin

Stephanie — Sat, 07 Feb 2009 03:44:03 +0000

This is another one of our requested muffins. This is a great easy to make muffin. These do store nicely if you want to make them for breakfast for school, or whatever. Enjoy these chocolately muffins with a great big glass of milk !

1 Pkg. Chocolate Fudge Cake Mix
1 Pkg. Chocolate Instant Pudding
3/4 C. Water
4 Eggs Beaten
1/2 C. Vegetable Oil
1 C. Mini Chocolate Chips (Frozen) keep them in your freezer.
1/4 tsp. Almond Extract

Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth. Stir in chocolate chips last, blend through.

Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until down, but do not over cook. This will depend on the size of the muffin cups. I like to make six very large muffins and 6 smaller ones for the timid.