                                                      Red Velvet Muffins
 INGREDIENTS* 2 cups (240 g) all purpose flour
* ¼ cup (20 g) unsweetened cocoa powder
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt
* ¼ cup (59 ml) neutral baking oil
* ¼ cup (57 g) unsalted butter, melted and cooled slightly
* 1 cup (200 g) granulated sugar
* 2 large eggs, room temperature
* 1 – 2 teaspoons red gel food coloring
* 2 teaspoons vanilla extract
* 1 cup (237 ml) buttermilk, room temperature
* 1 cup (170 g) white chocolate chips
INSTRUCTIONS1. In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together until well combined.
2. In another bowl whisk the melted and cooled butter, oil, granulated sugar, eggs, vanilla extract and red gel food coloring together until well combined.
Using a mesh strainer, sift the dry ingredients into the wet, alternating with the buttermilk until just combined. Start and end with the dry ingredients (dry, buttermilk, dry, buttermilk, dry).
3. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. If resting for longer than 30 minutes, transfer the batter to the fridge and cover with plastic wrap.
Allow 30 minutes for resting the muffin batter and for pre-heating the oven. Fold in the white chocolate chips after the resting period and right before scooping the batter into the muffin pan.
4. When it’s time to bake, line 1 – 2 muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the lined muffin cups.For the highest bakery style tops, alternate every other muffin cup.
5. Bake the muffins at 375 F (190 C) for 18 – 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
6. If you’d like to add more white chocolate chips to the top, do so as soon as the muffins come out of the oven. Cool the velvet muffins in the muffin pan for 5 – 10 minutes. Gently remove the muffins from the pan to cool completely on a cooling rack or enjoy while still warm.
                                                       Blueberry Muffins
Ingredients
* 1/2 cup unsalted butter, melted
* 1 cup granulated sugar
* 2 large eggs, room temperature
* 1 teaspoon vanilla extract
* 6 tablespoons greek yogurt
* 6 tablespoons milk (or buttermilk)
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 2 cups + 2 tablespoons all-purpose flour
* 2 cups blueberries, fresh or frozen
* turbinado sugar, optionalInstructions
1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
2. In a large mixing bowl combine granulated sugar an the melted butter, whisking until combined.
3. Add the eggs in one at a time. Add the greek yogurt, milk, and vanilla extract and mix well.
4. Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it! Add the blueberries and extra tablespoons of flour to the batter. Fold the blueberries into the batter, mixing only until combined.
5. Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.
6. Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
                                                           Dark Chocolate Muffins
 INGREDIENTS
* 1 ½ cups all-purpose flour
* ½ cup cocoa powder (Dutch-processed)
* ¾ cup granulated sugar
* 1 tsp baking powder
* ½ tsp salt
* 1 cup dark chocolate chips (divided)
* ¾ cup whole milk (or almond milk)
* 2 large eggs
* â…“ cup vegetable oil (or melted butter)
* 1 tsp pure vanilla extractINSTRUCTIONS
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt until well combined.
3. Melt half of the dark chocolate chips in a microwave-safe bowl in 20-second intervals until smooth.
4. In another bowl, mix milk, eggs, vegetable oil, and vanilla extract until creamy.
5. Combine the wet ingredients with the dry ingredients gently; do not overmix.
6. Fold in the remaining dark chocolate chips.
7. Spoon the batter into the muffin tins until two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
Banana Bread Muffins
INGREDIENTS
* 3 ripe bananas, mashed
* 1/3 cup melted butter
* 1 teaspoon baking soda
* Pinch of salt
* 3/4 cup sugar
* 1 large egg, beaten
* 1 teaspoon vanilla extract
* 1 cup all-purpose flourINSTRUCTIONS
1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Add the sugar, beaten egg, and vanilla extract, and mix well.
6. Stir in the flour until just combined.
7. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Coffee Cake Muffins
Ingredients
Muffin:
* 1 1/2 cupa Flour
* 1/2 cup Brown sugar
* 2 teaspoons Baking powder
* 1/4 teaspoon Baking soda
* 1/4 teaspoon Salt
* 1 teaspoon Ground cinnamon
* 2 Eggs
* 3/4 cup Milk
* 1/3 cup Vegetable oil
Topping:
* 1/4 cup Sugar
* 1/4 cup Brown sugar
* 1/8 teaspoon Salt
* 1 teaspoon Ground cinnamon
* 4 tablespoons Butter, (cold)
* 1/2 cup Flour
Glaze:
* 1/4 cup Powdered sugar
* 1/2 teaspoon Vanilla extract
* 1 teaspoon MilkInstructions
Muffin:
1. Start by preheating your oven to 375 degrees. Prepare a muffin tin with non stick cooking spray or liners.
2. In a large mixing bowl mix together flour, brown sugar, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl whisk together eggs, milk and oil. Pour this into your dry ingredients and mix until well combined.
4. Spoon this batter into prepared muffin tin. Filling about 3/4 way full.
Topping:
1. Add all topping ingredients to a mixing bowl and mix together until well combined and crumbly.
2. Top each muffin with this crumble. Bake for 15-17 minutes or until a tooth pick could come out clean.
Glaze:
* While your muffins cook prepare your glaze. Whisk together all ingredients until smooth. When muffins are done drizzle glaze on top. Allow to cook on a cooling rack and let glaze set for 3-5 minutes before serving
Carrot Cake Muffins
 INGREDIENTS
* 1/3 cup butter melted
* 1 cup brown sugar packed
* 1 large egg at room temperature
* 1/2 cup buttermilk at room temperature
* 1/2 teaspoon vanilla extract
* 1 ½ cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 ½ cups grated carrots from about 4 medium carrots
* 1/2 cup shredded coconut
* ¼ cup golden raisins
* 1/2 cup chopped pecans INSTRUCTIONS
1. Preheat oven to 375 F. Line 14 muffin tin cups with paper liners or grease with nonstick baking spray. Set aside.
2. In a large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.
3. Add flour, baking powder, baking soda, salt, and cinnamon. Stir in just until combined. Don’t overmix.
4. Stir in carrots, coconut, raisins, and pecans just until incorporated.
5. Divide batter among muffin tins.
6. Bake about 18-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7. Let cool in muffin tin for about 5-10 minutes and then remove to a wire rack to finish cooling.
