Welcome to the ultimate guide for muffin enthusiasts and cast iron aficionados alike! If you love the rich, even bake that only a cast iron pan can provide, you’re in for a treat.
This collection of 25+ Lodge Cast Iron Muffin Pan Recipes is here to transform your baking experience, offering a variety of flavors and textures to suit any palate.
From sweet to savory, these recipes are crafted to maximize the unique benefits of cast iron cooking, ensuring perfect muffins every time. Whether you’re a seasoned baker or a kitchen novice, these recipes are designed to be simple, delicious, and foolproof.
Let’s dive into the wonderful world of cast iron baking and discover your new favorite muffin recipe!
25+ Delicious Lodge Cast Iron Muffin Pan Recipes You Need to Try
Baking with a Lodge cast iron muffin pan brings out the best in your muffins, offering an unparalleled texture and even cooking that other materials simply can’t match.
Whether you’re baking for a special occasion, preparing a healthy breakfast, or whipping up a quick snack, these 25+ recipes provide endless possibilities and delicious results.
Embrace the versatility and reliability of cast iron baking with these tried-and-true recipes that are sure to become family favorites.
Don’t forget to share your baking adventures and favorite recipes with us. Happy baking with your Lodge cast iron muffin pan!
Cheddar Jalapeño Corn Muffins
These Cheddar Jalapeño Corn Muffins are the perfect blend of savory and spicy, with a cheesy twist that makes them irresistible. Made in a Lodge cast iron muffin pan, they come out perfectly golden and crisp on the edges, while remaining moist and tender inside. Ideal for a cozy brunch or as a side to your favorite chili or barbecue dishes, these muffins are sure to be a hit.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeños, finely chopped
- 1/2 cup corn kernels (fresh, canned, or frozen)
Instructions:
- Preheat your oven to 400°F (200°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Cheddar Jalapeño Corn Muffins are a delightful combination of flavors and textures, making them a versatile addition to any meal. The cast iron muffin pan ensures an even bake, giving you perfectly crispy edges and a tender center every time. Enjoy these muffins warm, with a pat of butter, or alongside your favorite savory dishes.
Banana Nut Muffins
Banana Nut Muffins are a classic breakfast treat, and when baked in a Lodge cast iron muffin pan, they achieve a beautiful golden crust that complements their soft and moist interior. These muffins are loaded with ripe bananas and crunchy nuts, making them a nutritious and delicious way to start your day.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup sugar
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, mix the mashed bananas, sugar, egg, melted butter, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped nuts.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Banana Nut Muffins are a delightful way to use up ripe bananas and enjoy a homemade treat. The cast iron muffin pan gives them a perfect bake, with a slightly crisp exterior and a moist, flavorful interior. Enjoy these muffins for breakfast, as a snack, or even as a dessert.
Blueberry Lemon Muffins
Bursting with fresh blueberries and a hint of lemon zest, these Blueberry Lemon Muffins are a refreshing treat. Baking them in a Lodge cast iron muffin pan ensures they come out with a lovely golden-brown crust and a soft, moist crumb. These muffins are perfect for a light breakfast or a mid-morning snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions:
- Preheat your oven to 400°F (200°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the vegetable oil, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the lemon zest.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the mixture.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Blueberry Lemon Muffins are a delightful blend of sweet and tangy flavors, with juicy blueberries and refreshing lemon zest. The cast iron muffin pan ensures an even bake, giving you perfectly golden and delicious muffins every time. Enjoy these muffins with a cup of tea or coffee for a perfect start to your day.
Apple Cinnamon Muffins
Apple Cinnamon Muffins are a warm and comforting treat, perfect for fall mornings or anytime you crave a taste of the season. Baking them in a Lodge cast iron muffin pan ensures a perfectly crisp exterior while keeping the inside moist and flavorful. These muffins are packed with fresh apple chunks and a generous amount of cinnamon, making them a delightful breakfast or snack option.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups peeled and diced apples
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the diced apples.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Apple Cinnamon Muffins bring the flavors of fall to your table, with tender chunks of apple and a cozy cinnamon aroma. The Lodge cast iron muffin pan ensures they bake evenly and develop a lovely golden crust. Enjoy these muffins warm from the oven, or save them for a quick breakfast or snack on the go.
Double Chocolate Chip Muffins
For chocolate lovers, these Double Chocolate Chip Muffins are a dream come true. Rich and decadent, they feature a double dose of chocolate with cocoa powder and chocolate chips. Baking them in a Lodge cast iron muffin pan gives them a perfectly crisp top and a moist, fudgy interior. These muffins are perfect for satisfying your sweet tooth at breakfast or as a dessert.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Indulge in these Double Chocolate Chip Muffins for a rich and satisfying treat. The combination of cocoa powder and chocolate chips makes these muffins irresistibly chocolatey, while the cast iron muffin pan ensures a perfect bake every time. Enjoy them with a glass of milk or a cup of coffee for a delightful experience.
Pumpkin Spice Muffins
Celebrate the flavors of autumn with these Pumpkin Spice Muffins. Made with real pumpkin puree and a blend of warm spices, these muffins are moist, flavorful, and perfect for the season. Baking them in a Lodge cast iron muffin pan ensures a beautiful golden-brown crust and a tender crumb. These muffins are ideal for a cozy breakfast or a seasonal snack.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Pumpkin Spice Muffins are a quintessential fall treat, bursting with the flavors of pumpkin and warm spices. The Lodge cast iron muffin pan ensures they bake to perfection, with a slightly crisp exterior and a soft, moist interior. Enjoy these muffins with a cup of tea or coffee, or share them with friends and family for a seasonal delight.
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a bright and refreshing treat, perfect for any time of the year. These muffins combine the zesty flavor of lemon with the delightful crunch of poppy seeds. Baking them in a Lodge cast iron muffin pan ensures they come out with a beautiful golden exterior and a tender, moist interior. Ideal for breakfast, brunch, or a light snack, these muffins are sure to please.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1/2 cup plain Greek yogurt
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Combine the lemon juice and Greek yogurt in a small bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Lemon Poppy Seed Muffins are a delightful combination of tart and sweet flavors, with a pleasant crunch from the poppy seeds. The cast iron muffin pan ensures an even bake, creating muffins that are both beautiful and delicious. Enjoy these muffins with a cup of tea or as a light, refreshing snack any time of the day.
Savory Herb and Cheese Muffins
Savory Herb and Cheese Muffins are a fantastic alternative to sweet muffins, offering a delicious blend of herbs and sharp cheddar cheese. These muffins are perfect for breakfast, brunch, or as a side to soups and salads. Baking them in a Lodge cast iron muffin pan gives them a perfectly golden crust and a soft, flavorful interior.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon garlic powder
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, thyme, oregano, Parmesan cheese, and cheddar cheese.
- In another bowl, combine the milk, vegetable oil, melted butter, eggs, and garlic powder.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Savory Herb and Cheese Muffins are a deliciously different take on the traditional muffin. Packed with herbs and cheese, they are perfect for those who prefer savory over sweet. The cast iron muffin pan ensures an even bake and a delightful crust. Serve these muffins alongside your favorite meals or enjoy them on their own as a satisfying snack.
Sweet Potato Muffins
Sweet Potato Muffins are a wholesome and hearty treat, perfect for any time of day. These muffins are made with mashed sweet potatoes, warm spices, and a hint of vanilla, creating a moist and flavorful muffin. Baking them in a Lodge cast iron muffin pan gives them a lovely golden-brown crust and a tender interior. These muffins are perfect for breakfast, snacks, or even as a healthy dessert option.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Sweet Potato Muffins are a delicious and nutritious option for any meal or snack. The sweet potatoes add natural sweetness and moisture, while the spices provide a warm and inviting flavor. Baking them in a cast iron muffin pan ensures they have a beautiful crust and a soft interior. Enjoy these muffins as a wholesome breakfast or a tasty treat throughout the day.
Blueberry Oatmeal Muffins
Blueberry Oatmeal Muffins are a delightful and nutritious treat, perfect for breakfast or a healthy snack. These muffins are packed with juicy blueberries and hearty oats, offering a delicious balance of sweetness and texture. Baking them in a Lodge cast iron muffin pan ensures an even bake, giving the muffins a beautiful golden crust and a soft, moist interior. Enjoy these muffins as a wholesome start to your day or a satisfying snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Blueberry Oatmeal Muffins are a perfect blend of sweet blueberries and hearty oats, making them a nutritious and delicious option for any time of day. The cast iron muffin pan ensures an even bake, resulting in muffins with a perfect texture and flavor. Enjoy these muffins with a cup of coffee or as a convenient on-the-go snack.
Pumpkin Spice Muffins
Pumpkin Spice Muffins are the ultimate fall treat, filled with the warm flavors of pumpkin and spices. These muffins are moist, flavorful, and perfect for breakfast, brunch, or an afternoon snack. Baking them in a Lodge cast iron muffin pan gives them a delightful golden crust and a tender interior. Enjoy the comforting taste of pumpkin spice with these delicious muffins.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin Spice Muffins are a delightful and comforting treat, perfect for the fall season or any time you’re craving the warm flavors of pumpkin and spices. The cast iron muffin pan ensures an even bake, creating muffins with a perfect texture and rich flavor. Enjoy these muffins with a warm beverage or as a sweet start to your day.
Cheddar Jalapeño Cornbread Muffins
Cheddar Jalapeño Cornbread Muffins are a savory and spicy twist on traditional cornbread, perfect as a side dish or a snack. These muffins combine the richness of cheddar cheese with the heat of jalapeños, creating a flavorful and satisfying treat. Baking them in a Lodge cast iron muffin pan ensures a crispy exterior and a moist interior, making them a delicious addition to any meal.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 2-3 jalapeños, seeded and finely chopped
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, combine the buttermilk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cheddar cheese and chopped jalapeños.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cheddar Jalapeño Cornbread Muffins are a flavorful and spicy alternative to traditional cornbread, perfect for those who enjoy a bit of heat in their food. The cast iron muffin pan ensures a perfect bake, giving the muffins a crispy exterior and a moist, cheesy interior. Serve these muffins alongside your favorite soups, stews, or chili for a delicious and satisfying meal.
Banana Nut Muffins
Banana Nut Muffins are a classic favorite, offering a moist and flavorful treat that is perfect for breakfast or a snack. Packed with ripe bananas and crunchy walnuts, these muffins are both nutritious and delicious. Baking them in a Lodge cast iron muffin pan ensures an even bake and a perfect texture. Enjoy the delightful combination of banana sweetness and nutty goodness with these easy-to-make muffins.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, combine the mashed bananas, sugar, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped walnuts.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Banana Nut Muffins are a timeless and delicious option for any occasion. The combination of sweet bananas and crunchy walnuts creates a delightful texture and flavor. Baking them in a cast iron muffin pan ensures they come out perfectly every time. Enjoy these muffins with a cup of coffee or as a quick and satisfying snack.
Apple Cinnamon Muffins
Apple Cinnamon Muffins are a wonderful way to enjoy the flavors of fall all year round. These muffins are filled with fresh apple pieces and warm cinnamon, making them a perfect treat for breakfast or a snack. Baking them in a Lodge cast iron muffin pan gives them a beautiful golden crust and a tender, moist interior. Savor the comforting taste of apples and cinnamon with these delightful muffins.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely chopped apples
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped apples.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Apple Cinnamon Muffins are a delicious and comforting treat, perfect for any time of year. The combination of fresh apples and warm cinnamon creates a wonderful aroma and flavor. Baking them in a cast iron muffin pan ensures an even bake and a perfect texture. Enjoy these muffins with a cup of tea or as a sweet snack.
Double Chocolate Chip Muffins
Double Chocolate Chip Muffins are a chocolate lover’s dream, offering a rich and indulgent treat that is perfect for breakfast or dessert. These muffins are filled with cocoa and chocolate chips, creating a moist and decadent experience. Baking them in a Lodge cast iron muffin pan ensures an even bake and a perfect texture. Satisfy your chocolate cravings with these deliciously rich muffins.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C). Grease your Lodge cast iron muffin pan with a bit of melted butter or oil.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, combine the sugar, melted butter, eggs, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Double Chocolate Chip Muffins are a rich and decadent treat, perfect for satisfying your chocolate cravings. The combination of cocoa and chocolate chips creates a moist and indulgent muffin. Baking them in a cast iron muffin pan ensures an even bake and a perfect texture. Enjoy these muffins with a glass of milk or as a sweet ending to your day.
Note: More recipes are coming soon!
