Sweet, hearty, nutty, fruity or vegan - there are recipes for muffins like sand by the sea. Beautifully soft, made full of taste and jerking - the small pastries always taste excellent and ensures a real feast for the palate. Whether as a finger food for party, for the little hunger in between or even for breakfast - we could eat muffins for any occasion. Aromatic strawberries, raspberries, blueberries, peaches, etc. - fresh fruit sweetens us in the hot summer months and is always a pleasure both as well as in cakes and desserts. Do you love to experiment in the kitchen and want to spoil your loved ones with something special? Then you should definitely try our recipes for summer muffins! From juicy strawberry muffins to oatmeal muffins to zucchini muffins with chocolate-there is guaranteed something for every taste! Have fun baking and enjoy it!
Do you find the combination of fresh strawberries and chocolate so irresistibly tasty? Then we have the perfect summer muffins with strawberries for you!
Ingredients for 12 muffins:
- 250 grams of wheat flour
- 150 grams of crystal sugar
- 1 no
- 80 grams of rapeseed oil
- 240 grams of Greek yogurt
- 200 grams of fresh strawberries, small chopped
- 180 grams of dark chocolate, chopped
- 1 tbsp vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 200 degrees and lay out a muffin baking pan with muffin shapes.
- Mix wheat flour, sugar, baking powder and salt in a large bowl.
- Whisk the egg, yogurt, rapeseed oil and vanilla extract in a bowl with a whisk for 2-3 minutes.
- Add the egg mixture to the dry ingredients and process everything into a smooth dough.
- Carefully fold in the chopped strawberries and chocolate and stir lightly.
- Spread the dough on the muffin forms and bake for 15-20 minutes.
- Let them cool completely and your summer muffins are ready with strawberries!
Juicy rhubarb muffins
Summer time is rhubarb time! Like you oneRhabarber-tiramisuwe have already shown them. How about these juicy and aromatic rhubarb muffins for breakfast?
Ingredients for 12 muffins:
- 240 grams of wheat flour
- 200 grams of sugar
- 1 no
- 60 grams of butter, to room temperature
- 180 ml buttermilk
- 250 grams of rhubarb, cut into small pieces
- 1 TL Vanilleextrakt
- 1 teaspoon baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and spray a muffin form with a cooking spray.
- Beat the butter and sugar in a large bowl with the hand mixer for 3-4 minutes.
- Add the egg and buttermilk and beat for another 2-3 minutes.
- Mix the flour, baking powder and salt in a bowl and gradually add the buttermilk mixture.
- Stir into a smooth dough and fold in rhubarb.
- Spread the dough on the muffin forms and sprinkle with a little crystal sugar as desired.
- Bake rhubarb muffins for 22-25 minutes, let cool and enjoy!
Healthy oatmeal muffins with blueberries
Ob als Porridge, Baked Oats oderFitness pancakes- oatmeal is the classic for a balanced breakfast! Super deliciously, quick and only 200 calories each - these summer muffins with blueberries are ideal for a healthy start to the day!
Ingredients for 9 muffins:
- 90 grams of ground oatmeal or oatmeal
- 110 grams of almond flour or more oatmeal
- 2 owner
- 120 ml of almond milk, unsweetened
- 75 gram ahorn syrup
- 10 grams of olive oil
- 10 grams of apple cider vinegar or lemon juice
- 150 grams of fresh blueberries
- 1 TL Vanilleextrakt
- 1 teaspoon baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and spray 9 muffin shapes with a cooking spray.
- Whisk oatmeal, almond flour, baking powder and salt in a large bowl.
- Mix the eggs, maple syrup, almond milk, olive oil, apple cider vinegar and vanilla extract in a large bowl with a whisk for 2-3 minutes.
- Gradually add dry ingredients to the egg mixture and process it into a smooth dough.
- Carefully fold in the blueberries and stir lightly.
- Spread the dough on the muffin forms and sprinkle with a little oatmeal at will.
- Bake for 20-25 minutes and let cool completely.
- And your oatmeal muffins are ready with blueberries!
Summer muffins with zucchini and chocolate
Zucchini muffins with chocolate? What sounds super strange at first glance actually tastes surprisingly good. The zucchini makes the dough incredibly juicy and relaxed. And no, nobody will notice that you have hidden vegetables in it.
Ingredients for 12 muffins:
- 160 grams of whole grain flour
- 35 grams of cocoa powder
- 1 no
- 75 gram ahorn syrup
- 1 ripe banana, crushed
- 350 grams of zucchini, grated
- 120 ml of almond milk
- 20 grams of coconut oil, melted
- 100 grams of dark chocolate, small chopped
- 1 TL Vanilleextrakt
- 1 teaspoon baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and spray a muffin form with a cooking spray.
- Squeeze the zucchini of excess water well with a paper towel.
- Whisk wheat flour, cocoa powder, baking powder and salt in a large bowl.
- Stir the coconut oil, maple syrup, egg and vanilla with the hand mixer for 2-3 minutes.
- Add the zucchini, banana and almond milk and stir for 1-2 minutes.
- Gradually add dry ingredients to the zucchini mixture and process everything into a smooth dough.
- Fold in chocolate and spread the dough over the molds.
- Bake the zucchini muffins for 22-25 minutes and let cool.
- Enjoy!
Vegane Himbeer-Muffins
Fluffy, light and super juicy-these vegan raspberry muffins are a real dream. With the recipe you can experiment with the recipe and add chopped nuts or chocolate for a more delicious pleasure at will.
Ingredients for 12 muffins:
- 255 grams of whole grain flour
- 130 grams of apple sauce, unsweetened
- 160 ml of almond milk
- 190 gram ahorn syrup
- 1 tablespoon of apple cider vinegar
- 200 grams of fresh raspberries
- 1 tbsp vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 190 degrees and spray a muffin form with a cook spray.
- Mix whole grain flour, baking powder and salt in a bowl.
- Add the apple sauce, almond milk, maple syrup and vanilla extract and stir everything into a smooth dough.
- Carefully fold in and mix raspberries.
- Spread the dough on the shapes and bake for 23-25 minutes.
- Let it cool and your vegan, summer muffins with raspberries are ready.
Summer muffins with peaches
Whether pure, in smoothie or asPeach CobblerThe dessert - peaches are simply part of it in summer and can also be prepared in a great variety of ways. The refreshing fruit is also ideal for light, summer muffins and always ensures a real feast for the palate.
Ingredients:
- 220 grams of wheat flour
- 150 grams of brown sugar
- 110 grams of butter, to room temperature
- 2 owner
- 120 grams of Greek yogurt
- 45 ml milk, to room temperature
- 280 grams of peaches, peeled and chopped
- 1 tbsp vanilla extract
- 1 teaspoon baking powder
- 1 TL cinnamon
Streusel-Topping:
- 80 grams of brown sugar
- 80 grams of wheat flour
- 60 grams butter, melted
- 1 TL cinnamon
Preparation:
- Stir the ingredients for crumbly topping in a bowl into a crumbly mix.
- Preheat the oven to 200 degrees and spray a muffin form with a cooking spray.
- Beat butter and sugar in a large bowl with the hand mixer for 3-4 minutes.
- Add the eggs, yogurt and vanilla extract and beat for 2 minutes.
- Mix the flour, cinnamon and baking powder in a bowl and gradually add the egg mixture.
- Stir into a smooth dough and fold in peaches.
- Spread the dough on the muffin forms and sprinkle with sprinkled topping.
- Bake for 5 minutes, reduce the temperature to 180 degrees and bake for another 17-19 minutes.
- Let cool and enjoy!
