Muffin recipes

i made some blueberry muffins this weekend and since i couldn't find my usual recipe, i downloaded one from a german "hausfrau" website. instead of oil, they recommended using butter and i found my muffins tasted way, way too buttery, but i liked the golden brown muffin top.
i had some questions:
- next time, can i instead do half butter, half oil?
- if i use just oil, how can i get that buttery top?
- how to make them bigger? more mixture? more baking powder?
the muffins were edible, but i'd like to improve. i'm not much of a cook/baker, but i am trying.

If you use just oil you can get that golden top by spreading a little bit of butter on top of the muffins when they are half-way done. Also you could use a mixture of egg yolk with a bit of water, that will give a very nice golden color.
I you want them bigger just add more batter to each mold. I guess that should do the trick. I your final result was too compact then you may want to mix the batter less time so that you don't get all the air out.

Why do you use oil or butter at all?
All you need is a sweet batter mix which consists of flour, sugar, eggs, salt, baking powder, baking soda and fruit.

Muffins are usually one of the few forgiving bakery products. I'd try with half oil, half butter next time and check the results.

because the recipe said so and i have no clue! it also suggested either using buttermilk or sour cream. i chose buttermilk.

In Joy of baking there is a very good description of how muffins' texture and flavor depends on the amount of fat used and batter mixing times. Usually their recipes produce good results.
Good luck with your muffins!

You can certainly use hal oil half butter no problem - for the buttery top just put a tiny drop of oil on top of each mixture when in the pan. Also try using half yogurt butter and half oil. - Increase your baking powder a little and you could an extra small egg depending on how many muffins you are making.
Happy munching

If you use really good (expensive) butter, the buttery taste takes on a new dimension.
A very yummy one.
I like butter, I do

I have lost a lot of confidence in my baking abilities since moving to Germany!

I volunteered to make Cheese muffins for school on Friday and am having a recipe crisis- the different flour, baking powder, baking soda here just doesn´t seem to translate (ie I have not been happy with things I have baked in the last year) and I am hoping someone could please help me out with a foolproof recipe that works with German ingredients and a German oven!

mixes?

I gave up baking my favs, and had lots of baking that was just not presentable to the public, so sometimes sat with over doughy cookies or too sweet or dry of slices.
I have learned a few of my fav recipies, but since muffins are so fussy, why not try scones- they are alot more forgivable.

Ah, a good idea!! Especially my fav lemonade scones...could do instead of cheese! thanks Carm!

I haven't had any problems with baking muffins. Just your regular 405 flour is the same, baking powder you should be buying at your local Indian or Asian market to get the double-acting, and baking soda is Natron -- then it's all the same and should match up fine. If you're trying to substitute for the baking powder, that's probably what'll cause problems.

More details:
http://www.toytowngermany.com/wiki/British..._American_foods

Baking soda and powder

Good luck!

Thanks, I haven´t been using double acting baking powder, maybe that was the problem...

I get my dad's muffins christmas morning he makes cheddar cheese and Canadian bacon muffins... counting the days till I get them.

I make alot of banana bread, and just use a little more oil in the recipe to make it nice and moist.

mmm... sounds really good!! Could you post your recipe for them? I'd love to have a go at making them.
Thnx

I link to a recipe on this Fancy Scones thread. I might try the cheese and buttermilk ones tomorrow as well!

A slightly different recipe here!

See the fancy scones thread for SR flour conversion.