How To make Muffies: They'Re The Tops
1 ea Muffie tip and hints
Who eats muffin bottoms? Just about everyone prefers the tops. Which is why I invented "muffies". They're baked on a baking sheet instead of a muffin tin and have no bottom. The muffie has a lot going for it: Two cups of muffin batter, which customarily makes 4-6 muffins, is enough for 16 muffins. And they take much less time to bake, usually less than 10 minutes. I prefer them just lightly browned so they stay a little moist and soft inside. Almost any thick muffin batter will work, but space the muffies at least two inches part because they spread a good deal, especially if the batter is not chilled. They way to get a puffier muffie is to refrigerate the batt until it is very chilled. Bake the batter right after it is mixed and all you'll get is a flat, soft cookie. Muffies should be enjoyed warm, right from the oven. To reheat, wrap them in foil and warm gently in a conventional oven. To store, arrange in a single layer on a baking sheet and freeze them. Once frozen, place them in an airtight plastic bag, then in another airtight plastic bag to stave off freezer odor. Defrost as needed. The following muffies will get you started. The first two are deliberately low in cholesterol. The Blueberry-Apple Muffie is not low, but not excessive, either.
How To make Muffies: They'Re The Tops's Videos
AMAZING Banana Muffin Recipe
You’ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! I love them plain but they’re AMAZING with some toasted chopped nuts and chocolate chips too.
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Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
Martha Stewart shares her recipe for blueberry muffins with two exciting options for toppings: a NY crumb cake crumble with ground cinnamon OR sprinkled granulated sugar and mace (nutmeg). Take your breakfast muffins to the next level with the sweet delight of fresh blueberries. Plus, get some insider info on Martha’s own grass-fed chickens that give her the perfect organic eggs for a good bake.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 1 Episode 13.
#BlueberryMuffins #Recipe #Muffins #MarthaBakes #MarthaStewart
00:00 Introduction
00:19 Crumb Topping
02:03 Blueberry Muffin Batter
04:42 Pour into muffin pan with liners
05:08 Topping
Our Favorite Blueberry Muffins (Full Recipe):
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Blueberry Muffins | Martha Bakes Recipes
Delicious Raspberry Muffins Recipe
Get excited about breakfast with this fluffy Raspberry Muffins recipe! These bakery-quality muffins are loaded with fresh raspberries and topped with an easy crunchy streusel topping. You won’t be able to get enough of them!
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These homemade raspberry muffins are always a hit whenever I make them. Whether you’re enjoying them for breakfast or as an afternoon snack, you’re going to want to make extra as these disappear fast! They have a hint of lemon, raspberries throughout, and are so soft and fluffy. These muffins are super easy to make from scratch; you don’t even have to break out the mixer!
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
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Pumpkin Muffies/ Pumpkin Muffin Tops
Breakfast Blueberry Muffin Tops | vegan, plant-based, easy
Are you somebody that likes the muffin top better than the rest of the muffin? If you are, this Breakfast Blueberry Muffin Top recipe is for you. In my household, we have a couple of people who shall remain anonymous, that love the top of the muffins best, and it is not uncommon to find a couple of topless muffins sitting around after a muffin morning. So, to counteract this behavior, I decided to come up with a recipe that would fit this definite preference. And what better timing, as it is blueberry season here in New England. We have countless blueberry patches where you can go and pick your own blueberries; they even grow wild in the woods around here. We are blessed with a beautiful blueberry patch of our own, so these blueberries are from our own garden.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.