When you learn how to make brown sugar muffins you will get a unique “molassesy” flavor in these as well as other baked goods. This flavor and the characteristic brown color are because brown sugar is made by adding molasses to white sugar. The molasses is usually taken from the cane sugar rather than beet because the flavor is considered to be much better.
If you are learning how to make brown sugar muffins and you do not have brown sugar, it can be made by mixing molasses with white granulated sugar. Mix 1 tablespoon of molasses with each 1 cup of sugar for light brown and more molasses if you want it darker. When I write recipes I will say only brown sugar for the light brown which is what most of the recipes use. On occasion, I will write a recipe for dark brown sugar; in this event I will specify “dark brown sugar”. For any recipe for brown sugar it is always “firmly packed” in measuring cup unless otherwise specified.
These muffins are prized for their rich deep caramel flavor and moist texture. They are great to serve as a breakfast sweet bread, on a brunch buffet and just for a snack anytime of the day. When you have learned how to make brown sugar muffin recipes you will find that flavor abounds from the brown sugar. Spices like cinnamon, cloves and allspice only help to enhance the brown sugar flavor. As you will see when making these recipes, the delicious flavor of the sugar blends well with other ingredients like raisins and applesauce.
Preheat oven to 350F degrees
Lightly grease or paper line muffin cups.
Cream brown sugar and butter; add eggs and beat after each.
Blend in the buttermilk and jam.
Sift together the flour, salt, baking soda, cinnamon and cloves.
Add the dry mixture to the creamed mixture; stir only until dry ingredients are moistened.
Fill muffin cups ¾ full and bake about 15 minutes or until pick comes out clean.
This muffin recipe still has the rich flavor coming from the brown sugar. It also has the moistness coming from the buttermilk added to the moistness of the brown sugar. In addition, separating these muffins from the previous recipe, they have a crunchy cereal plus raisins for more texture.
Preheat oven to 400F degrees.
Lightly grease muffin cups or use paper liners.
Combine and mix the brown sugar, oil and egg in a medium bowl; stir in the buttermilk.
Sift together the flour, baking powder, baking soda and salt; stir in the cereal and raisins.
Add the sugar and egg mixture to the dry ingredients and stir only until dry ingredients are moist.
Spoon batter into muffin cups ¾ full and bake 18 to 20 minutes or until a pick comes out clean.
This muffin recipe has added flavor and moistness coming from applesauce. Also making this recipe a little different from the previous two, is the combination of graham cracker crumbs joined by one tablespoon cinnamon and the allspice.
Preheat oven to 350F degrees.
Lightly grease muffin cups or use paper liners.
Combine and beat until light and fluffy the sugars, butter, vanilla and eggs in a large bowl; beat in the applesauce.
Combine the flour, graham cracker crumbs, cinnamon, baking soda and allspice; fold in the walnuts and raisins.
Combine the dry ingredients with the sugar mixture and by hand stir together only until dry ingredients are moist.
Fill muffin cups 2/3 full and bake for 20 to 25 minutes or until a pick comes out clean.
Preheat oven to 425F degrees; line 12 muffin cups.
Combine all dry ingredients and blend; set aside.
Beat eggs, buttermilk, low fat milk and oil together.
Pour liquid mixture over the dry mixture; stir with a spoon to blend well.
Spoon batter into prepared muffin cups; bake about 25 minutes until pick comes out clean.Painless Cooking › Breads › Brown Sugar Muffins
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