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Beloved Breakfast Muffin Recipes
We’ve got some top-rated breakfast muffins that’ll get your day off to a great start. Our recipe for Classic Muffins is so easy to customize—you can enjoy them plain, flavor them with lemon or orange, make them whole wheat, or toss in popular add-ins like blueberries, chocolate chips, or apple chunks! Banana-flavored breakfast muffins are another top family-friendly choice, and our Crunchy Banana Muffins are super easy to make in big batches. Want to try out our fall-favorite flavors in muffin form? Cinnamon-Pumpkin Muffins bring together the warm, autumnal flavors of cinnamon and pumpkin in just 4 easy steps—and the yummy frosting is irresistible too!
Mini Muffin Pan vs. Regular Size Muffin Pan
Who wouldn’t love adorable mini muffins? They’re perfect for on-the-go snacking! If the muffin recipe you’re using recommends a regular muffin pan but you’d like to use a mini one instead, there are a few adjustments and considerations to keep in mind.
You can usually keep the same oven temperature as called for in the recipe, but you’ll need to adjust the baking time. Mini muffins bake much faster than regular sized muffins—an average of about 10 to 15 minutes versus the 18 to 25 minutes for regular sized ones! Start checking for doneness around the 10-minute mark by sticking a toothpick in the center of one of your mini muffins. The toothpick should come out clean, and you should also notice the muffin edges start to pull away from the sides of the pan.
Another consideration? The amount of batter. A recipe for 12 regular muffins will generally yield around 36 mini muffins if you fill each muffin cup in the mini pan about ⅔ to ¾ full. You can either adjust the amount of batter you make, or just bake up a few batches of mini muffins using the same amount of batter. We’d also recommend using mini muffin liners for easy pan removal.
How to Store Homemade Muffins to Keep Them Fresh
There’s nothing quite like the taste of homemade muffins—and they taste even better the second time around! If you’ve baked up some extras to eat later, make sure they stay fresh and delicious with these easy storage tips. Depending on which recipe you use, you may be able to store your leftovers at room temperature. If so, make sure to let them cool completely on a wire rack first—storing warm muffins can cause condensation, making them soggy, so once cooled, place your muffins in an airtight container or resealable plastic bag, lining the container or bag with paper towels to help absorb excess moisture. The muffins should keep well on the counter for up to 3 or 4 days—but we’d be surprised if they weren’t devoured immediately!
If you want your extra homemade muffins to last up to a week, feel free to refrigerate them using the same storage instructions above. Keep in mind that refrigeration can sometimes dry out muffins, so enjoying them within a few days of baking is still best. We also love making them ahead of time and storing in the freezer for busy mornings! After letting your muffins cool completely, wrap each one in a freezer-safe resealable bag or airtight container, squeezing out as much air as possible. Most muffins should keep well in the freezer for about 2 to 3 months. When you’re ready to eat them, let them thaw in the fridge overnight. Reheat each make-ahead breakfast muffin in the microwave on medium power for about 20 to 30 seconds, or place the foil-wrapped muffins directly on your oven rack and heat them at 350°F for about 10 to 15 minutes until they’re warmed through. It’s that easy!
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