Tag Archives: muffins

Double Orange Muffins

6 May

Double Orange Muffins 6
I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
Double Orange Muffins 3
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
Double Orange Muffins 4
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.

Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.

Double Orange Muffins
recipe from Damn Delicious

1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange

For the glaze:
1 1/2 cups powdered
1/4 cup freshly squeezed orange juice (I didn’t quite use it all)
2 tsp. fresh orange zest

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.

2. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).

3. Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.

4. Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.

5. Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.

Double Orange Muffins 7

Pumpkin Cream Cheese Muffins {Starbucks Copycat}

9 Sep

Pumpkin Cream Cheese Muffins
The other day I got a text from my aunt with a challenge…to recreate Starbucks pumpkin cream cheese muffins. Well, I can’t turn down a challenge, especially if it means I get to whip up something with pumpkin, my favorite dessert flavor.
Pumpkin Cream Cheese Muffins
I can’t compare these to Starbucks because the day I planned on picking one up, for research purposes of course, my sugar levels were high at my appointment and my midwife decided to do another glucose check just to be safe. So I decided that it probably wouldn’t be the best thing to be scarfing down in case there is an issue.
Pumpkin Cream Cheese Muffins
But what I can tell you is that these are some of the moistest (is that a word?) muffins I have ever made. The spices were rich and heavenly and don’t even get me started on the cream cheese filling. It was sweet and creamy which was a nice compliment to the pumpkin. Noah enjoyed eating just the tops of these muffins…smart kid.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
recipe adapted from food.com

3 cups all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin
2 Tbsp. molasses
1 1/4 cups vegetable oil
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
Chopped pumpkin seeds, walnuts or pecans (optional)

1. Preheat oven to 350.

2. Cream together the cream cheese, powdered sugar and vanilla. Dump onto on a piece of wax paper or parchment paper and shape it into a long log that is not any wider than a muffin cup. Put it in the freezer while you mix and fill the pans, up to an hour.

3. Meanwhile, mix together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another large bowl, whisk eggs, sugar, pumpkin, oil and molasses together.

4. Unwrap the cream cheese mixture and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.

5. Fill muffin tins (greased or paper cups) a little over half full. Put a cream cheese disc in the middle of each, pressing down. Sprinkle with 1 teaspoon chopped nuts or pumpkin seeds.

6. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean (do not touch the cream cheese mixture).

7. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Pumpkin Cream Cheese Muffins

Banana Biscoff Muffins

12 Apr

Banana Biscoff Muffins 2
I haven’t posted a muffin recipe in almost 3 months…say what? I think that may be a new record for me. We always seem to have tons of bananas sitting around so I love using them up in banana bread and of course, muffins!

This recipe immediately grabbed my attention because of the use of biscoff spread. If you have never tried this, you must run out and get some right away. It consists of ground up cookies with other ingredients that we don’t want to talk about to make a creamy or crunchy spread that tastes absolutely amazing. I may or may not have eaten it straight out of the jar…. Maybe we shouldn’t talk about it anymore.
Banana Biscoff Muffins 4
I changed this from a loaf to muffins because I was running short on time and didn’t have an hour to bake. Sometimes I have a hard time finding crunchy biscoff spread so you can use the creamy version but the crunchy is sooo much better in my opinion.

The banana and cinnamon-y cookie combination is simply delicious and makes for the perfect quick breakfast or snack on the go!

Banana Biscoff Muffins
recipe from Sugar Plum Blog

1 cup mashed ripe banana
3/4 cup Crunchy Biscoff
2/3 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
Banana chips, for garnish (optional)

1. Heat oven to 350 degrees F.  Coat muffin tin with non-stick cooking spray or line them with paper muffin wrappers.

2. In a large mixing bowl, using a mixer on medium speed, beat together banana, biscoff, sugar and eggs until well combined and doubled in volume – about 3 minutes.  Beat in baking powder, baking soda, salt and vanilla until combined.  Reduce mixer speed to low and beat in flour until just combined.  Place batter into tins; top with banana chips.  Bake 15-20 minutes or until deep golden brown, well risen, and a toothpick inserted into muffins comes out with moist crumbs attached.  Cool on a wire rack before inhaling.
Banana Biscoff Muffins 1

Orange Blueberry Muffins

21 Jan

Orange Blueberry Muffins 1
I was in the baking mood recently and had a big container of blueberries that I needed to be used up so I went on the hunt for something sweet to whip up. Whenever I think of blueberries, muffins immediately pop into my mind. They are my favorite kind and there are so many different varieties out there.
Orange Blueberry Muffins 4And as you all know, Noah is an enormous fan of the muffin. If he could choose, it would always be chocolate but he’s down with blueberries too. He has been wanting one at every meal so he runs to the kitchen, grabs the big bowl of them and brings them to the table, prying the lid off to help himself. All the while he is saying “Noah want a muffin….Noah have a muffin for {insert meal time here}.” He is a bit addicted to food like his mama!

These were bright, moist and yummy. I liked the idea of the sugar topping but I think a streusel topping with some grated orange peel mixed in would be amazing. I kind of have a thing for streusel.
Orange Blueberry Muffins 5
Orange Blueberry Muffins
recipe from Taste of Home Cupcakes, Muffins and More

1 cup quick-cooking oats
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup canola oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries*
1 1/2 tsp. grated orange peel

Topping:
1/2 cup chopped walnuts
1/3 cup sugar
1 tsp. ground cinnamon

1. In a small bowl, combine the oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients until moistened. Fold in blueberries and orange peel.

2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.

*If using frozen blueberries, do not thaw before adding to batter.
Orange Blueberry Muffins 3

Top 12 Recipes of 2012

31 Dec

2012 has been a wonderful, busy, crazy year and I’m so glad I have been able to share it with you all! My readership and views have skyrocketed this year and it’s all thanks to you. I truly appreciate all the views and comments and just for giving me a little of your time each day! So here are the top 12 most viewed recipes of 2012. I hope you take a look and {hopefully} enjoy them again! Happy New Year!

Chocolate Cake with Mint Chocolate Chip Frosting
Chocolate Cake with Mint Chocolate Chip Frosting
Extra Crispy Spicy Fried Chicken
Extra Crispy Spicy Fried Chicken
Sweet Cornbread
Sweet Cornbread
Cheesy Bread
Cheesy Bread
Whole Lemon Blueberry Walnut Muffins
Whole Lemon Blueberry Walnut Muffins
Chocolate Guinness Cupcakes
Chocolate Guinness Cupcakes
Mexican Chicken Salad with Chili Lime Vinaigrette
Mexican Chicken Salad
Salted Pretzel Caramel Bark
Salted Caramel Pretzel Bark
Skinny Bang Bang Shrimp
Bang Bang Shrimp
Lasagna Cupcakes
Lasagna Cupcakes

Loaded Triple Chocolate Banana Muffins

26 Oct

Loaded Triple Chocolate Banana Muffins
I know these muffins have quite the name and I really should have simplified with the title “best muffins ever.” They really are that good. They were still light and moist, unlike many muffins I have made with whole wheat flour. And they are actually an updated version of the muffins I shared here (before I really experimented and had creativity with existing recipes).

I had been putting off making these muffins because I was feeling lazy and just wasn’t in the baking mood for days. But that poor child of mine went muffin-less for a whole week and he just couldn’t take it anymore. We had some super ripe bananas begging to be used and I remembered this chocolate banana muffin recipe that I had made a long time ago and knew he would love them. It’s a good thing I stalk follow so many blogs and save so many recipes because I’m pretty sure I could make a different type of muffin every week of the year.
Loaded Triple Chocolate Banana Muffins
I liked the base recipe for these but I was craving something with more flavor and texture so I made a few tweaks to fit my taste and mood. I went on a Trader Joe’s binge over Labor Day when visiting my parents so I have a huge stock of nuts that need to be used up. Every time I go in that place I go into a panic like I will never go again and proceed to feel the need to buy excessive amounts of ingredients that I have no plans for immediate use. I could add almonds to just about anything and think it was spectacular but I wasn’t sure about the sunflower seeds. They ended up putting  the muffins over the top for me. They gave them an awesome, nutty crunch that was really wonderful.

The muffins were crammed with delicious goodness in every bite and could be packed with even more depending on your taste or what’s in your pantry. Make sure to check out the additional mix-in ideas before baking them up and comment with any other yummies you add in that I didn’t dream up!
Loaded Triple Chocolate Banana Muffins
Loaded Triple Chocolate Banana Muffins
recipe adapted from Food.com

1/2 cup all-purpose flour
1 cup white whole wheat flour
1 cup sugar
1/4 cup dutch process baking cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1 cup mashed ripe banana
1/3 cup + 2 Tbsp. canola oil (or sub applesauce)
1 egg
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup slivered toasted almonds
1/2 cup unsalted sunflower seeds
Additional Possible Mix-Ins: raisins, craisins, pecans, toffee bits, marshmallows, quick cooking oats

1. Preheat oven to 350 degrees F. In a large bowl, combine first 7 ingredients.

2. In a small bowl, combine bananas, oil and egg.

3. Stir wet ingredients into dry ingredients until moistened. Fold in chocolate chips, almonds and sunflower seeds.

4. Fill greased or paper lined muffin cups three fourths full.

5. Bake for 17-25 minutes or until muffins test done.

Oatmeal Peanut Butter Muffins

18 Sep

Oatmeal Peanut Butter Muffins
You know how Noah is a chocoholic? Well, turns out he is a peanut butter’oholic too. Whenever he sees that yummy JIF jar in the pantry he gets all hyped up and starts, first calmly, saying “butter” then he gets more and more frantic until he gets a taste of the good stuff. He loves the ‘butter!

He also thinks muffins are cupcakes so it wouldn’t be too great if he told people he had butter cupcakes for breakfast…..  Oh, I can just picture the judgemental looks I would get over that one!
Oatmeal Peanut Butter Muffins
Oatmeal Peanut Butter Muffins
recipe from Cupcakes, Muffins and More (Taste of Home)

1 1/4 cups all-purpose flour
3/4 cup quick cooking oats
3/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1 1/4 cups milk
1/2 cup chopped peanuts
1/2 cup mini chocolate chips, optional

1. In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.

2. In another bowl, beat egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts.

3. Fill greased or paper lined muffin cups three-fourths full. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Poppyseed Lemonade Mini Muffins

11 May

Poppyseed Lemonade Muffins
Remember on Wednesday how I promised a yummy brunch item to finish off your Mother’s Day meal? Well, here it is. I bring you Poppyseed Lemonade Mini Muffins….my official new favorite! I’m sure you don’t believe me since I just brought you roasted banana muffins only two weeks ago and claimed they were totally heavenly.

Muffins are my breakfast of champions and lemon poppyseed have always been one of my top choices. But these little guys have a secret ingredient that puts them over the top, lemonade concentrate. It adds more zip than an ordinary lemon poppyseed muffin and creates a super moist end result. Plus, who doesn’t love a sugary glaze?
Poppyseed Lemonade Muffins
Poppyseed Lemonade Muffins
recipe from Taste of Home Cupcakes, Muffins and More!

2 cups all-purpose flour
9 tablespoons sugar, divided
4 teaspoons poppy seeds
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup thawed lemonade concentrate, divided
1/2 cup milk
1/3 cup butter, melted
1 egg

1. In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes for full size muffins or 8-12 minutes for mini muffins or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

3. In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.

Recipe linked to What I Whipped Up Wednesday, Cast Party Wednesday and Full Plate Thursday.

Roasted Banana Muffins

27 Apr

Roasted Banana Muffins
So if you haven’t noticed by now, I totally have a thing for muffins. They are always my go to option for a quick but delicious breakfast. They can be made up the night before and warmed just a bit in the microwave in the morning if desired. Then slathered with some butter…or not. Don’t judge. And muffins are so versitile with endless possiblities. I could make a different muffin recipe each week for a whole year and be entirely satisfied.

These roasted banana muffins are no exception. The roasting of the bananas makes them so sweet and super banana-y. Another plus to these muffins? I always have ripe bananas in the freezer ready to become something delicious.
Roasted Banana Muffins
Roasted Banana Muffins
recipe from Edible Existence

2 very ripe, medium-large bananas
2 cups flourlour (all purpose or 1/2 all purpose 1/2 whole wheat)
2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup sugar
2 eggs
1/4 cup oil (sub melted coconut oil or applesauce)
1 tsp. vanilla extract

Crumb Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup chopped walnuts (optional)
1/2 tsp. cinnamon
1 Tbsp. oil

1. Heat your oven to 400 degrees. Place the bananas (whole and unpeeled) on a baking sheet. Let the bananas cook until the skin is completely blackened and the fruit is very soft.

2. Meanwhile, combine the flour, baking soda, and sea salt. In a separate bowl, combine the sugar, eggs, oil, and vanilla. In another bowl, combine all of the crumb topping ingredients and set aside.

3. When the bananas are done roasting, peel them and mash them thoroughly, then add them to the egg mixture. Gently stir in the flour mixture.

4. Evenly distribute the batter between the muffin cups. Top each muffin with a tablespoon of the crumb topping.

5. Reduce the oven temperature to 350 degrees, and bake the muffins for 18-20 minutes, until a toothpick inserted in the middle comes out clean.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday and Cast Party Wednesday.

Whole Lemon Blueberry Walnut Muffins {Crazy Cooking Challenge}

7 Apr

Whole Lemon Blueberry Muffins
This month’s Crazy Cooking Challenge is blueberry muffins which are pretty much my favorite kind of muffin! This may just be my favorite recipe selection so far from the Challenge. Once I found out what we were making, I quickly went on the hunt for blueberry muffins on all my favorite food blogs. And let me tell you, I found a ton of recipes that I wanted to try. It was pretty difficult to decide which I would prepare.

I finally settled on this recipe because I just couldn’t resist the thought of using a whole lemon in a recipe and I had to give it a try. I found the recipe at Confections of a Foodie Bride who changed up a muffin recipe she found at Smells Like Home. Foodie Bride features all kinds of delicious-ness that I pretty much drool over almost daily.
Whole Lemon Blueberry Muffins
The original recipe at Smells Like Home was a whole lemon poppy seed muffin and Foodie Bride changed it up by adding blueberries and omitting the poppy seeds. Both versions sound amazing but the blueberries totally seemed to put these over the top. I made a few slight changes, the first was that I used a meyer lemon rather than a regular lemon. This added a bit of sweetness to the tartness of the lemon. I also used non-fat yogurt rather than full-fat to make them a bit better for us. I also accidentally only added a teaspoon of baking powder rather than a tablespoon, oops. They still rose nicely but I think they would have puffed more if I had read the recipe more carefully. It doesn’t help when little man is watching Elmo on the laptop while I’m trying to make these with the recipe open in another tab. I was trying to memorize the recipe so that I didn’t have to disturb Elmo…guess that didn’t go well.

These giant muffins were bursting with blueberry, citrus-y, walnut goodness. It was an incredible combination and probably one of the best muffins I have ever made. They were a bit more work than most muffins I’ve made (I usually go for a one bowl, no mixer recipe) but they were totally worth the extra effort. The only thing that would make them better is a crumbly, streusel topping to turn them into a true bakery style muffin. That may just be happening in our home soon. Oh yum!
Whole Lemon Blueberry Muffins

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Whole Lemon Blueberry Walnut Muffins
recipe from Confections of a Foodie Bride and Smells Like Home

1 medium lemon, preferably organic (I used a meyer lemon)
1 cup walnuts or pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
2 3/4 cups all purpose flour
1 tsp baking soda
1 Tbsp. baking powder
1 tsp salt
1 2/3 cups plain yogurt
1 pint blueberries
Coarse sugar, for sprinkling

1. Preheat  the oven to 350 degrees F.  Grease 12 jumbo muffin cups with butter or cooking spray or line them with muffin wrappers.

2. Wash and dry the lemon, cut it into quarters and remove the seeds.  Process the quartered lemon (skin, pith and all) in a food processor fitted with a metal blade for 1  minute or more, until it is completely ground up.  Scrape the lemon into a medium bowl.  Without washing the food processor, add the walnuts and  pulse 10 to 12 times (the nuts will clean the processor bowl).  Add  the walnuts to the processed lemon and stir to combine.  Set the lemon-nut mixture aside to be used later.

3. Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium-high speed about 1 minute.  Scrape down the sides of the bowl. Add the sugar and mix on medium-high until light and fluffy, about 2 minutes.  Scrape down the bowl.  Add the eggs all at once and beat on  medium speed about 1 minute.  Add the vanilla and beat on medium for  about 30 seconds, until well incorporated.  In a medium bowl, stir  together the flour, baking soda, baking powder, and salt.  Add one-third of the flour mixture to the batter and beat on medium-low speed just until it is incorporated.  Add half of the yogurt and beat on medium  speed until it is just incorporated.  Continue to add the flour mixture and yogurt alternatively, beat just long enough to incorporate.  (End with the dry ingredients).

4. Gently stir in the lemon-nut mixture. Toss the blueberries with a bit of flour (this keeps them from sinking to the bottom). Mix the blueberries into the batter gently. Spoon the batter into the muffin pans, filling each cup just to the top.  Sprinkle generously with coarse sugar. Bake for 30 to 35 minutes (or 18 to 25 minutes for standard-size  muffin tins), until they are slightly browned and a toothpick inserted in to the middle of a muffin comes out clean.  Let the muffins cool in their pans about 5 minutes.  Remove the muffins from the pans.
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Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, Full Plate Thursday and These Chicks Cooked.

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