Decadent Holiday Muffins: Readers’ Choice

There’s something satisfying about muffins. These little moist, round-topped treats are as easy to serve and freeze as they are to bake.

And they’re fun to dress up for special occasions like a holiday brunch or tea time with friends. From the archives, here are some of our readers’ favourite decadent choices:

Golden Pumpkin Raisin Muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup brown sugar
1 large egg
1/3 cup oil
2/3 cup milk
1 1/2 cups canned pumpkin
3/4 cup golden raisins

In a large bowl combine flour, baking powder, baking soda, cinnamon, salt and brown sugar.

In a separate bowl, whisk egg with oil. Stir in milk, pumpkin and raisins.

Pour liquid mixture into dry ingredients and mix just until combined.

Pour into 12 greased muffin cups, and bake at 375 degrees Fahrenheit for 22 minutes or until tester comes out clean.

Allow to cool for 5 minutes before serving. Makes 12 big muffins.

Submitted by O’Doud

Pear Cranberry Muffins

1/2 cup sugar
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
2 tsps. baking powder
2 ripe pears medium sized, stems and cores removed, grated
2 eggs
1/4 cup vegetable oil
1 cup cranberries

Mix dry ingredients. Beat together grated pear, eggs and oil.

Stir into dry ingredients. Add cranberries and mix gently. Put batter in greased muffin pans and bake at 375 degrees F for 20 minutes. Makes 12 muffins.

Submitted by JSC788

Butter Tart Muffins

1 1/2 cups raisins
3/4 cup granulated sugar
1/2 cup butter
2 eggs lightly beaten
1/2 cup milk
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup chopped walnuts or pecans
1/4 cup maple syrup (or corn syrup)

Mix sugar, butter, and eggs in large saucepan. Stir in milk. Cook over medium heat until thickened and just starting to bubble (about 5 min.) Stir constantly while cooking. Stir in vanilla. Allow to cool for about 10 min.

Sift together flour, baking powder, soda and salt. Make a well in centre and stir in raisin mixture and nuts, mixing just until well moistened.

Fill paper lined muffin cups 3/4 full and bake at 375 degrees F for 15 – 17 minutes.

While still hot pour 1 tsp. maple syrup over each muffin. Cool on rack. Refrigerate if keeping longer than a couple of days. Makes 12.

Hint: If you spray paper muffin cups with Pam they peel off easily.

Submitted by grannef


S’more Muffins

3 cups Graham Cracker Crumbs
1/4 cup sugar
2 tsp. Baking Powder
1 cup milk
1 egg, lightly beaten
2 Tbsp. honey
4 squares Semi-Sweet Baking Chocolate, chopped, divided
1/2 cup Miniature Marshmallows
3 squares Honey Grahams, coarsely crumbled

PREHEAT oven to 350 degrees F.

Mix crumbs, sugar and baking powder in medium bowl. Add milk, egg and honey; stir just until moistened.

Stir in 1/2 cup of the chopped chocolate.

Spoon batter evenly into greased muffin pan, filling each cup 2/3 full.

Mix remaining chopped chocolate, marshmallows and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.

Bake 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan.

Serve warm.

Submitted by O’Doud

Pina Colada Muffins

1 can (19 oz.) crushed pineapple
1 cup sour cream
1/2 cup granulated sugar
1 egg
1/4 cup butter or margarine
1 tsp. rum extract
1 1/2 cup all purpose white flour
1 tsp. baking powder
1/2 tsp. each baking and salt
1/2 cup coconut
12 maraschino cherries chopped

Drain pineapple thoroughly.

In a large bowl, mix together sour cream, sugar, egg, butter and extract.

Combine flour, baking powder and baking soda, salt. Stir into sour cream mixture; fold in coconut and drained crushed pineapple.

Spoon batter into 12 lightly greased or paper-lined large muffin cups.

Bake in 375 degrees F oven for 25 minutes or until top springs back when lightly touched.

Makes 12 large muffins.

Submitted by joykenn

Photo © Julie Vader

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