What's the secret to moist yummy muffins?

[Lisa loves Pooh]

I'm on a recipe hunt and to make sure I'm getting what I would like to make, I'm curious as to what in a muffin recipe will give it a supremely moist quality...

Is it the milk, the oil, the egg?


I don't want a dense "cake" like muffin....but one that is more moist. The best "idea" of what I'm talking about maybe like what they have at Panera bread.

If it makes a difference, I will be making blueberry muffins.

 

[LaraK]

I know this will sound strange, but my son is allergic to eggs and when we substituted applesauce for eggs we ended up with super moist muffins. I use Bisquick for the muffins. I keep different berries in the freezer so that I can make them up any time we're in the mood. It's super simple and yummy. (I made some banana cinnamon one last weekend which were wonderful)

 

[ReneeA]

I always add sour cream or plain yogurt to my muffins to make them super moist. Just 1/4 cup makes all the difference in the world.

 

[Kycha]

You could substitute some of the sugar with honey. Here is a website that tells you exactly how to do it.
http://www.ehow.com/how_2110342_substitute-honey-sugar-recipe.html

 

[figment52]

I make muffins with one box of cake mix and one 15 ounce can of pumpkin. That is it; just those two ingredients - no eggs, milk, or oil. They are super moist and less than 200 calories each and only 3.5 grams of fat and full of veggies and fiber. No you can't taste the pumpkin.

I have used chocolate, spice and carrot cake. You can't taste the pumpkin at all in the chocolate. I added about 1/2 teaspoon of pumpkim pie spice when I used the carrot and/or spice to up the pumpkin flavor.

 

[Lisa loves Pooh]

Thank you for the suggestions...I will write them down. Unfortunately, I woke up with an evil cold, so no muffins this morning. I may wake up early and do them tomorrow a.m.

That is an interesting tip about the pumpkin....pumpking chocolate chip sounds yummy!