I made a batch of assorted muffins and created four different flavors. They were such hit with the family that we will be making these for Mother’s Day Brunch for sure!
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?
Today I have joined some wonderful bloggers and we have put together some of our favorite recipes for Mother’s Day Brunch. Be sure to scroll to the bottom to see what they have made!
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.
I wanted to share some of my favorite items I love to bake with.
After I made the muffin batter, I divided it into four equal portions.
The first type of muffins I made were Blueberry Lemon 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.
I threw together a brown sugar topping with flour, cold butter, brown sugar, and cinnamon.
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 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 18 - 20 minutes.
- Serve warm with butter.
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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