I always have muffins on the menu for Mother’s Day Brunch. This year, I created four different flavors of yummy muffins.
You will want to bookmark this post because you can make four different types of muffins from one basic recipe. This is perfect for Mother’s Day Brunch when you are feeding a crowd. Everyone can find one, or two, or four muffins that they like! So let’s get cooking.
Assorted Muffins for Mother’s Day Brunch
I have cooked brunch and breakfast at least a gazillion times in my lifetime. It’s always hard to come up with recipes that please all of my eaters, aka boys. I started thinking about how much my boys like a box of assorted donuts.
But have I ever made assorted muffins? No! So I thought, would make a batch of assorted muffins. Don’t you think that would be a great idea for Mother’s Day Brunch?
Making these muffins was so much easier than I thought it would be. It really was easy! All I did was double a batch of my favorite muffin recipe and then searched my cupboards and refrigerator for muffin flavor ingredients.
Don’t you think they look amazing? I ended up making four flavors of muffins from one double batch.
Normally I would have headed out to the grocery store to get all of the ingredients I needed. But since that isn’t an option right now, I got creative and made it work with what I could find.
Of course, I didn’t have any eggs, so I used one of my favorite substitutes. For every egg, you can substitute one-quarter cup of yogurt.
Most muffin recipes use the two bowl method. It’s simple because all you do is mix the dry ingredients in one bowl and the liquid ingredients in another. Then you just mix the two together and you are pretty much done.
I love using paper muffin liners instead of traditional muffin cups. So I filled one muffin pan with 12 muffin liners.
Four Mother’s Day Muffin Flavors in One Batch
After I made the muffin batter, I divided it into four equal portions.
Blueberry Lemon Muffins
The first type of muffins I made were Blueberry Lemon Muffins.
Raspberry Orange Muffins
Next, I made Raspberry Orange Muffins.
Because we had some really overripe bananas, I made Banana Muffins.
The last muffins I made were Cinnamon Muffins.
Brown Sugar Topping
I threw together a brown sugar topping with flour, cold butter, brown sugar, and cinnamon.
Next, I sprinkled some of the brown sugar topping on top of the muffins. I didn’t use too much because I wanted to be able to identify the flavors.
Next, I baked them in the oven at 400 degrees for about twenty minutes.
Don’t these look wonderful?
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 3 cups of flour
- 1 cup of sugar
- 4 tsp. of baking powder
- 1 tsp. salt
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon
- 2 TBL. cold butter
- Flavorings for muffins:
- Blueberry Lemon Muffins - 3/4 cups fresh blueberries, 1 tsp grated lemon rind, and 1 tsp. lemon juice
- Raspberry Orange Muffins - 3/4 cups raspberries, 1 tsp grated orange rind, and 1 tsp. orange juice
- Banana Muffins - Two very ripe bananas
- Cinnamon Muffins - one tsp cinnamon
- Lemon Poppyseed - 1 tsp grated lemon rind, and 1 tsp. lemon juice, 1/2 tsp. poppyseeds
- Preheat the oven to 400° and either grease muffin tins or use paper cups or fluted muffin cups.
- Using the two bowl method, place the dry ingredients (flour, sugar, baking powder, and salt) in one bowl and mix. Place the liquid ingredients (egg, milk, and oil) in another bowl.
- Combine both and stir until lumpy.
- Divide the batter evenly and put in four small bowls.
- Add the ingredients to make four different flavors of muffins.
- Make the brown sugar topping. Add brown sugar, flour, and cinnamon. Cut the cold butter into tiny pieces and using a fork, mix together.
- Sprinkle a light amount of topping on top of each muffin.
- Place dough in muffin tins and bake for 18 - 20 minutes.
- Serve warm with butter.
I love this recipe because you can make four different types of muffins with one recipe.
Are you ready to make some amazing muffins for your Mother’s Day Brunch? Below are some of my favorite items that I like to bake with.
I love that there are four different flavors to offer my family. And just so you know, the cinnamon ones went first, followed by the blueberry, raspberry, and then banana.
To be honest, there were all amazing.
I can’t wait to make these for Mother’s Day Brunch.
You have to check out all of these amazing recipes for Mother’s Day Brunch.
14 Mother’s Day Brunch Recipes
Skinny Grapefruit Margaritas – Modern Glam // Herb Infused Simple Syrups & Cocktail Bar – My Sweet Savannah // Rosemary Grapefruit White Claw Spritzer – Art of Everyday Living // Healthy Breakfast in Bed – Cassie Bustamante
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