Category Archives: Muffins
If you want a quick to “whip up” breakfast muffin or after-school snack this one fits the bill! It tastes like a cinnamon coffee cake but takes a fraction of the time to make. This muffin is light and airy and the cinnamon streusel begs to be both a filling and a topping. And why not? Put the streusel in the middle so there’s an extra surprise of cinnamon deliciousness.
This recipe makes 8 muffins. Freeze any leftovers in a plastic Ziplock bag. Place in a microwave to “re-fresh” for approx. 20 seconds.
In a bowl, whisk together the dry ingredients: 1-1/2 cups AP Flour 1/2 cup Sugar 2 tsp. Baking Powder 1/4 tsp. Salt In another bowl mix together the wet ingredients: 3/4 cup Whole Milk 1 Egg, whole 1/4 cup Melted Butter 1 tsp. Vanilla Extract
Mix the wet ingredients into the dry. Do not over-mix. Place one spoonful into each of 8 paper liners. Sprinkle with topping. Divide the remaining streusel to top all the muffins.STREUSEL TOPPING: Mix all ingredients together to form crumbs: 1/4 cup Brown Sugar 1 Tabl. Flour 1/4 cup Butter, room temp. 1-1/2 tsp. Cinnamon
Bake in 350 degree oven 25 minutes or until tests done with toothpick.* Enjoy warm!
* Toothpick test for doneness – insert toothpick int he center of a muffin and pull out. Toothpick should be clean and not wet.
I have a confession: I’m hooked! Hooked on Pinterest.com. In case you’ve never heard of it, which I can NOT imagine, it is a virtual bulletin board where you can “pin” pictures/articles you find on the internet (for FREE!). For me, this is amazing, because I often find something I want to share with someone and then can’t find it when I need it. Anywho…Pinterest also allows you to look at what others are “pinning”. In a way, it helps to keep up on trends. (You can also “follow” people – like me, for example, http://pinterest.com/bakingway/ if you have similar interests. Not that I’m trying to get you “hooked” too ; )
Right now, one of the trends that everyone seems interested in is Snickerdoodle anything: muffins, cakes, cookies. I became so interested in this recipe, I looked it up and tried it. Of course, I made a few adjustments to the original recipe to better suit my tastes. Looking at the top of the muffins, you’d swear you’re looking at Snickerdoodle Cookies. I think you’ll enjoy it too! This recipe makes 12 large muffins.In a mixing bowl, cream until light colored and fluffy: 1 cup Butter, room temperature 1 cup Sugar Add to above: 1-1/4 cups Yogurt 2 tsp. Vanilla Extract 2 Eggs In another bowl, combine the dry ingredients: 2-1/4 cups Flour 3/4 tsp. Baking Soda 3/4 tsp. Baking Powder 3/4 tsp. Cream of Tartar 1 tsp. Nutmeg
Stir dry ingredients into the wet ingredients, careful not to over-mix.
Drop scoops of muffin batter in a shallow plate or bowl with cinnamon sugar mixture. Turn each scoop of batter over in order to thoroughly coat all around with sugar. Place the scoop in muffin paper/pans. Bake in 350 degree oven for 22-25 minutes, or until done in center.
The calendar and the weather are both telling us: Fall is here. The beauty of fall makes up for the loss of the warmth of summer. We tend to find warmth and comfort in foods during these cold(er) months.
Each of us has heard of, tasted and/or made an apple cake, as they are quite popular. I determined to make mine “better than” by replacing some of the oil with yogurt to add flavor and moisture and sauteing my apples before adding them to the batter. A splash of Calvados or Applejack – an apple brandy, intensifies and accentuates the apples.
I made this recipe into muffins for a special brunch, but have made it in a bundt pan for years. Just sprinkle the top of cooled cake with powdered sugar – it’s taste can stand on its own!In a Saute pan, melt: 2 Tabl. Butter Add to hot pan: 3 Apples, peeled, cored and diced 3 Tabl. Sugar 1 tsp. Cinnamon
Saute apples until just soft.Toss into the saute pan: 2 Tabl. Apple Brandy (Calvados or Applejack) * Optional
Toss the brandy with apples, and allow to flame a bit (this burns off alcohol). Remove from heat and allow to cool.In a large bowl, whisk together: 1-1/4 cups Sugar 2/3 cup Yogurt, plain 1/2 cup Vegetable Oil 3 Eggs 1 tsp. Vanilla Extract In a small bowl, mix together dry ingredients: 2 cups AP Flour 1 tsp. Baking Soda 1 tsp. Salt 1 tsp. Cinnamon
Stir the dry ingredients into the wet. Add the cooled apples and stir to coat. Place in muffin cups by scoop. Bake in 350 degree oven for 25 minutes or until done.
If baking in a bundt pan, bake in 350 degree oven for 35 – 40 minutes or until tests done with toothpick. Cool cake and dust with powdered sugar.
Whew! I’m not sure about you, but my end of summer was a bit hectic. In the midst of the extreme heat of the last of August, along came Hurricane Irene. Like many of you, we were for-warned of the high winds and extreme amounts of rain. Here in the northeast, after a very wet summer, that combination led to a LOT of downed trees and wires.
What does a normal person do, when a hurricane is predicted? Knowing we were headed for downed lines and trees, I filled the bathtub with water (for flushing the toilet), prepped drinking water, set barrels underneath the eaves to collect rain water ( I had to make sure we had enough toilet flushing water 😉 , gathered flashlights, battery powered radio and batteries, purchased fruit and…baked! Well, I had to bake – I mean, who goes for days without electricity and doesn’t need some kind of homemade goodness?!
I decided on these muffins since I convinced myself they were nutritious and hearty and would stave off hunger pains. The recipe makes 12 muffins.In a bowl, whisk together: 2 cups AP Flour 1 cup Cornmeal 1/2 cup Sugar 1 Tabl. Baking Powder 1 tsp. Salt
In another small bowl, combine: 4 Eggs 1-1/2 cups Milk 1 cup Butter, melted Stir the liquid ingredients into the dry ingredients, until smooth. Place the batter by scoops into muffin tins. Bake in a pre-heated 350 degree oven for 20-25 minutes until tests done and are lightly browned.
These muffins are packed with delicious, fresh blueberries (you may also use frozen) and topped with buttery crumbs. In the bakery, before leaving for the day, I would prep out the dry ingredients in plastic containers. When I arrived in the early a.m., I just added the liquid ingredients to the dry, scooped them into muffin tins, made the crumbs and had baked fresh muffins in no time at all. You can do the same, by prepping out the dry ingredients in a bowl the night before and cover with plastic wrap. In the morning, half of the “work” is done.
I just returned from Ocean City,MD, where I met my daughter’s family for a brief vacation. I wanted to be able to help out a bit so, I packed the dry ingredients in one ziplock bag, and the egg and half and half in another, threw a stick of butter in the cooler with the liquid ingredients bag and off I went! In the morning, in less time than it took the oven to heat, I had mixed up the ingredients and we were enjoying hot muffins 30 minutes later.
This recipe makes 12 muffins.In a bowl, measure: 2 cups AP Flour 1/2 cup Sugar 1 Tabl. Baking Powder 1/2 tsp. Salt 1 Tabl. Fresh Orange Zest Combine and stir into the above dry ingredients: 1/3 cup Butter, melted, cooled 1 cup Half and Half 1 Egg, whole Stir in: 1 pint Blueberries CRUMB TOPPING: Combine in bowl and mix with fork or fingers until crumbs form: 1/2 cup flour 2/3 cup Sugar 3 Tabl. Butter, softened
Scoop the batter into muffin papers and sprinkle tops with crumb mixture. Bake in a 350 degree oven for 25 minutes or until test done in center.
Dessert for breakfast? Well, maybe not, but this muffin tastes like a strawberry shortcake – It’s perfect for breakfast, brunch or after-school snack.In a large bowl, measure: 2 cups AP Flour 1/2 cup Sugar 1 Tabl. Baking Powder 1/2 tsp. Salt 1 Tabl. Fresh Orange Zest
Combine and stir into the above dry ingredients:1/3 cup Butter, melted, cooled 1 cup Heavy Cream 1 Egg, whole
Stir in:1 cup Strawberries, diced
Scoop into muffin papers (OPTIONAL: sprinkle tops with crumb mixture) and bake in a 350 degree oven for 25 minutes or until test done in center.
Most “healthy” muffins still have a lot of fat in them. Granted, there is a tiny bit of fat in eggs and there is some fat in the butterscotch chips, but other than those, there is no further addition of fat in this recipe. I’ve used applesauce and mashed bananas to replace some of the fat as well as 1/3 of the sugar. The addition of the butterscotch chips helps take to fake out your taste buds 😉 You could also use chocolate chips.
This recipe makes 15 delicious muffins – great for breakfast or after-school snack.In a large bowl, whisk together: 1/2 cup Applesauce, unsweetened 1/2 cup Brown Sugar 2 Eggs 3 Ripe Bananas, mashed 1 tsp. Vanilla Extract
Add to the above, stir to incorporate: 1 cup AP Flour 1/2 cup Whole Wheat Flour 1/2 cup Oatmeal, Quick 1 tsp. Baking Soda 1 tsp. Baking Powder 1/2 tsp. Salt 1 cup Butterscotch Chips (or Chocolate Chips)
Scoop into paper lined muffin pan. Bake in 350 degree oven for 20 minutes.
Many Americans are on low-fat diets, myself included. With baking, it is quite possible to substitute some of the fats and have great results. One mistake often made is eliminating all of the fat from a recipe. For best tasting results, substitute some of the fat in a recipe.
My personal favorite way to do this is to use non-fat plain yogurt in its place. The yogurt imparts a subtle tart taste and provides a nice moist crumb. Remember that low-fat products are usually high in sugar. If you are watching your sugar content, skip the glaze. Makes 12 small muffins.In a bowl combine: 2 cups AP Flour 1/3 cup Sugar 1 Tabl. Baking Powder 1/2 tsp. Salt 4 Tabl. Poppyseeds
Add and stir just until incorporated:
1/2 cup Plain Yogurt
1/2 cup thawed (Frozen) Lemonade Concentrate (reserve the remainder)
1/4 cup Melted Butter
1 Egg, whole
Scoop batter into muffin papers. Bake in 350 degree oven for 15-20 minutes, or until done when tested in center. Allow to cool slightly (5 minutes) and then glaze with:Whisk together in bowl: 1 cup Powdered Sugar 4 Tabl. Lemonade Concentrate (reserved from above)
Glaze each muffin while warm (not HOT).
Tips for Muffins: Don’t over-mix the batter. Muffin batter will be lumpy, but that’s ok.
One of the best things about this time of year is the availability of pumpkin. I’m not one to make my own pumpkin from scratch, so my recipes use solid canned pumpkin. (really, some prepared foods are not only more convenient but just as good) If you are ambitious, you can substitute scratch pumpkin.
I love the scent of these Pumpkin Muffins baking in the morning. The streusel topping makes them even more delicious!
Sift together in a large bowl: 3 ½ cups AP Flour ½ cup Sugar ½ cup Brown Sugar 1 Tabl. Baking Powder 2 tsp. Cinnamon 1 tsp. Salt 1/2 tsp. Ground Cloves ½ tsp. Nutmeg
Whisk together in bowl:
1 cup Milk
1 cup Pumpkin
5 oz. Butter, melted
Stir wet ingredients into dry ingredients – mix well.
In muffin papers, place 1 scoop of pumpkin batter. Top each muffin with streusel. Bake in 350 degree oven for 25-35 minutes or until tests done in center.
STREUSEL:Mix in a bowl until small crumbs are formed: ½ cup Brown Sugar 1 tsp. Cinnamon 3 Tabl. Butter, softened ½ cup Walnuts, chopped
Tip: Be careful not to overmix muffins or they will be tough. You will have lumps in your batter and with muffins that’s just fine!