Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/3 cup melted butter or vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. Prepare dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Mash bananas: In another bowl, mash the ripe bananas with a fork until smooth. You can leave some small lumps for texture if desired.
4. Mix wet ingredients: Add the granulated sugar, melted butter or oil, beaten egg, and vanilla extract to the mashed bananas. Stir until everything is well combined.
5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
6. Add optional ingredients: If using, fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter.
7. Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
10. Serve: Once cooled, serve the banana muffins and enjoy! They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

These banana muffins are perfect for breakfast, brunch, or as a snack any time of the day. Feel free to customize them with your favorite add-ins like nuts, chocolate chips, or dried fruit. Enjoy!

Ingredients:

For the Streusel:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, cold and cut into small pieces
• 1/2 teaspoon lemon zest

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
• 1 cup fresh raspberries (or frozen, thawed, and drained)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly.
2. Make the Streusel: In a small bowl, combine the flour, sugar, lemon zest, and cold butter pieces. Use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs, one at a time, until well combined. Then, mix in the vanilla extract, lemon juice, and lemon zest until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
7. Gently fold in the raspberries until evenly distributed throughout the batter.
8. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
9. Add Streusel Topping: Sprinkle the streusel topping evenly over each muffin.
10. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
12. Serve: Once cooled, serve the lemon-raspberry streusel muffins and enjoy! They are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.

These muffins are bursting with bright lemon flavor, juicy raspberries, and topped with a sweet and crunchy streusel topping. They make a delightful breakfast treat or afternoon snack. Enjoy!

Ingredients:

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes)

For the Meringue:

• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
2. Make the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Then, mix in the lemon zest and lemon juice until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Make the Meringue Topping: While the muffins are cooling, prepare the meringue topping. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
9. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
10. Top the Muffins with Meringue: Once the muffins are completely cooled, spoon a dollop of meringue onto each muffin, spreading it gently to cover the top.
11. Brown the Meringue: Preheat your oven's broiler. Place the muffins under the broiler for 1-2 minutes, or until the meringue is lightly browned. Keep a close eye on them to prevent burning.
12. Serve: Once the meringue is lightly browned, remove the muffins from the oven and let them cool for a few minutes before serving. Enjoy these delightful lemon meringue muffins as a special treat!

These muffins combine the tangy flavor of lemon with the light and airy texture of meringue, making them a delightful treat for any occasion. Enjoy!

Ingredients:

For the Streusel:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 teaspoon ground cinnamon

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
• 1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly.
2. Make the Streusel: In a small bowl, combine the flour, brown sugar, cold butter pieces, and cinnamon. Use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
4. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
5. Beat in the eggs, one at a time, until well incorporated. Then, mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
7. Fold in the Apples: Gently fold in the diced apples until evenly distributed throughout the batter.
8. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
9. Add Streusel Topping: Sprinkle the streusel topping evenly over each muffin.
10. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
12. Serve: Once cooled, serve the apple streusel muffins and enjoy! They are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.

These muffins are filled with tender chunks of apple and topped with a sweet and crunchy streusel topping, making them perfect for breakfast or as a snack. Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
2. Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
3. Prepare the wet ingredients: In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to prevent dense muffins.
5. Fold in the zucchini and chocolate chips: Gently fold the grated zucchini and chocolate chips into the batter until evenly distributed.
6. Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Once cooled, serve the zucchini chocolate chip muffins and enjoy! They are great for breakfast, as a snack, or even as a dessert.

These muffins are moist, flavorful, and a great way to sneak some vegetables into your diet. Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup buttermilk (or substitute with 2/3 cup milk mixed with 2 teaspoons lemon juice or white vinegar, let sit for 5 minutes)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/2 cup chopped nuts (such as walnuts or pecans), optional
• Zest of 1 orange, optional

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly.
2. Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Prepare the wet ingredients: In a separate medium-sized mixing bowl, combine the melted butter, buttermilk, lightly beaten eggs, and vanilla extract. Mix until well combined.
4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in cranberries and nuts: Gently fold in the chopped cranberries and chopped nuts (if using) until evenly distributed throughout the batter. Optionally, you can also fold in the orange zest for added flavor.
6. Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Once cooled, serve the cranberry nut muffins and enjoy! They are perfect for breakfast, brunch, or as a snack.

These muffins are bursting with tart cranberries and crunchy nuts, making them a delightful treat any time of day. Enjoy!