1. Home >
  2. Recipes >
  3. Best Brunch Muffins

Best Brunch Muffins

  • Servings: 15

Trim a few minutes from morning prep with these muffins by measuring the dry ingredients into a mixing bowl the night before. Cover the bowl and mix the muffins in the morning. You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or pedestal to serve for brunch, even while they're warm. With Reynolds® StayBrite® Baking Cups, morning cleanup is a snap. Place any leftover muffins in an airtight container and freeze for up to 3 months. Thaw muffins by covering them at room temperature. Wrap the muffins in foil and bake at 350 degrees for 10 minutes or until heated through. And don't forget, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these muffins up for any occasion!

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Bakeware >

Ingredients

  • 2 all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
  • Melted butter
  • Coarse sugar or granulated sugar
  • Reynolds® StayBrite® Baking Cups

Directions

Step 1

Preheat oven to 375 degrees F. Line fifteen 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set aside.

Step 2

In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.

Step 3

In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.

Step 4

Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.

Step 5

Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.

Back to top

Loading

Back to top