Morning Glory Muffins

This time of year is one of my favorites: the temperatures have finally dropped, making for chilly mornings where I allow myself to cuddle up with a cup of coffee while I read my Bible. Since we typically have muffins or some kind of baked treat in the house, I also grab one of those for a little mid-morning pick-me-up while Madeleine takes her nap. Last week I tried this recipe for Morning Glory muffins, and Caleb and I both loved how packed full they were of different flavors. This recipe was perfect because I had an extra Granny Smith apple on hand and also a bunch of carrots that I needed to use up. This makes a lot of muffins if you're hosting a crowd for Thanksgiving this week, but I also halved the recipe and they turned out great.

Morning Glory Muffins
4 cups flour
2 1/2 cups sugar
4 tsp baking soda
4 tsp ground cinnamon
2 tsp salt
12 carrots, peeled, coarsely grated in food processor (4 cups)
1 cup raisins
1 cup chopped pecans (4 ounces)
1 cup sweetened flaked coconut
2 Granny Smith apples, peeled, cored, and coarsely grated with box grater
6 eggs
2 cups vegetable oil
2 tsp vanilla extract

Put a rack in middle of oven and preheat oven to 350 degrees. Generously butter 30 muffin cups.

Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. Whisk together eggs, oil, and vanilla in another bowl, then add to flour mixture and stir until just combined.

Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature. Makes about 30 muffins.

source: recipe from The Gourmet Cookbook

Pumpkin Cream Cheese Muffins

Now that fall has arrived, I am all about baking with pumpkin. I am not a fan of the pumpkin spice latte, but pumpkin muffins and breads are welcome in my kitchen any time. I'm pretty sure I've made these pumpkin cream cheese muffins before, but I couldn't find them on the blog anywhere. While these take a bit of time to assemble, they are well worth it for a perfect fall treat.

Pumpkin Cream Cheese Muffins
for the filling:
8 oz. cream cheese, softened
1 cup confectioners' sugar

for the muffins:
3 cups flour
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

for the topping:
1/2 cup sugar
5 Tbsp flour
1 1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2-inches in diameter. Smooth the plastic wrap tightly around hte log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, heat the oven to 350 degrees. Line muffin pans with paper liners or spray with non-stick cooking spray. In a medium bowl. combine the flour, cinnamon, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the pan or liner (1-2 Tbsp). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (Note: the cream cheese filling gets very hot). Makes 24 muffins

source: slightly adapted from annie's eats, originally from bakespace

Blueberry Muffins

One thing that continues to amaze me is how many recipes there are for banana bread and blueberry muffins. It might be because they are two of the easiest breakfast treats to whip up, as evidenced by the number of blueberry muffin and banana bread recipes I've shared here on the blog. You'd think by now I would move on to another type of delicious breakfast item, but I just can't help it: I see another recipe that sounds good and looks easy, and I just have to try it out.

Blueberry Muffins
3 cups + 1 Tbsp flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup sugar
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
2 eggs
1/2 pint blueberries (heaping 1 cup)*

Heat oven to 350 degrees. Line a standard muffin tin with paper liners.

In a large bowl, whisk together 3 cups of the flour, the baking powder, baking soda, and salt.

In a separate large bowl, whisk together the sugar, sour cream, melted butter, buttermilk, and eggs.

Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Toss the blueberries with the remaining 1 tablespoon flour, shake off the excess, and fold them into the batter. Divide the batter evenly among the muffin cups.

Bake until a cake tested inserted into a muffin comes out clean, 25-30 minutes. Cool slightly in the pan before transferring to a wire rack; serve warm. Muffins will keep in an airtight container at room temperature for 2-3 days.

*If using frozen blueberries, do not thaw before using.

source: recipe from Kitchen Confidence

Banana Chocolate Chip Muffins

There's something about a Saturday morning that calls for a cup of coffee and a muffin fresh from the oven. After rushing to get ready and get out the door Monday through Friday, I want a nice, slow morning with time for baking. These muffins have been part of such a Saturday morning several times over. The recipe is just simple enough to put together while you're staggering around the kitchen still waking up. I hope your weekend holds slow mornings and warm muffins!

Banana Chocolate Chip Muffins
1 1/2 cups flour
2/3 cup sugar
1 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 egg
1-1/3 cups mashed ripe bananas (about 3 medium)
1/3 cup butter, melted
1 tsp vanilla extract
1/2 cup semisweet chocolate chips

Heat oven to 375 degrees. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt. In another bowl, whisk egg, bananas, melted butter, and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.

source: Taste of Home, June/July 2013

Blueberry & Cream Cheese Muffins

One of my favorite things to do on Sunday afternoon/evening is bake.  I love baking up a batch of muffins or a new bread to have on hand for breakfasts during the week.  As you're well aware, Caleb is a huge fan of baked goods for breakfast, afternoon snacks, and midnight snacks, so I love knowing that he's well-stocked!  These were delicious blueberry muffins, but what I liked best about this recipe was that these muffins have stayed incredibly moist all week! Happy Friday!  

Blueberry & Cream Cheese Muffins

7 Tbsp unsalted butter, melted

3 Tbsp sunflower or vegetable oil

1 cup low-fat vanilla yogurt

2 tsp vanilla extract

3 eggs

3 1/4 cups flour

1 Tbsp baking powder

just under 1 cup sugar

1/4 tsp salt

1 pint blueberries

4 oz. cream cheese

Spray a muffin pan with non-stick cooking spray.  Heat oven to 400 degrees.

In medium bowl, whisk together melted butter, oil, yogurt, vanilla, and eggs.  Sift flour and baking powder into a large bowl; stir in the sugar and salt, then make a well in the middle.

Pour the yogurt mixture into the flour well.  Lightly fold the dry ingredients into the wet ingredients using a rubber spatula until the mixture has just come together.  Pour in the blueberries, working them into the batter with the bare minimum of stirring (the mixture will look a little lumpy).

Spoon half the batter into prepared muffin pans.  Then dot about 1/2 tsp of the cream cheese on top of the batter in each half-filled muffin cup.  Add remaining batter to muffin pans, then add another 1/2 tsp of cream cheese on each muffin.  Bake the muffins for 18-20 minutes, or until golden.  Let cool in the pan for 10 minutes, then transfer to a rack to let cool completely.

source: recipe adapted from Glamour magazine

Blueberry Muffins

Last weekend it rained--all weekend.  I ended up loving it because it was the most relaxing weekend we've had in a while.  To start things off, I woke up Saturday morning and made these muffins.  There's nothing like fresh blueberry muffins, still warm from the oven, for breakfast.  I'm sharing them today just in case you're hoping for the same kind of relaxing weekend that starts with a homemade muffin.

Happy Friday!

Blueberry Muffins
6 Tbsp unsalted butter, softened
3 cups + 2 Tbsp flour
1 Tbsp baking powder
1 tsp salt
1 1/4 cups sugar
1 egg + 2 egg yolks
1 tsp vanilla
1 cup milk
1 3/4 cups fresh blueberries
sanding sugar, for sprinkling

Sift together flour, baking powder, and salt into a bowl.

With an electric mixer on medium-high, cream butter and sugar until pale and fluffy.  Add whole egg, yolks, and vanilla; mix until well combined.  Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour.  Gently fold in berries.

Divide batter evenly among greased muffin pans; sprinkle generously with sanding sugar.  Bake at 375 degrees until light golden on top, rotating tin halfway through, about 20-30 minutes.  Cool in tin on wire rack 15 minutes before turning out muffins.  Store in airtight container.  Makes 12-18 muffins.

source:  recipe from Martha's Entertaining: A Year of Celebrations

Chocolate Chunk Muffins

So much has happened the past few days!  On Thursday we finished packing and cleaning up our old house and loaded the truck. Friday we drove down and unloaded the truck, which was quite a task since we now live on the 3rd floor! Saturday, Sunday, and Monday we unpacked, bought new furniture, and tried to find our way around town.  Also on Monday we celebrated our 1st anniversary (thanks for all your kind congratulations!).  So, I apologize for my lack of blog activity but things were a bit crazy!

We LOVE our new place!  I feel completely at home here already which is such a blessing!  Everything is unpacked, and we feel very settled.  Yesterday afternoon as I was waiting for the internet guy to come, I decided it was time to bake in the new kitchen.  I'm a firm believer in chocolate for breakfast: pain au chocolat, chocolate milk, chocolate chip pancakes, etc.  These chocolate chunk muffins almost taste like a chocolate chip pancake.  Without the mess of syrup.

Chocolate Chunk Muffins
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1/4 cup milk
2 eggs
2 tsp vanilla
1/4 cup melted butter, cooled slightly
6 oz semi-sweet chocolate chunks

Grease regular muffin tray or line with muffin liners.  In a medium bowl, whisk together flour, sugar, baking powder, and salt.  In another bowl, stir together sour cream, milk, eggs, vanilla, and melted butter.  Pour wet ingredients into the dry ingredients and mix until combined.  Stir in chocolate chunks. Divide batter among baking cups.  Bake at 350 degrees for 18-20 minutes or until done.  Makes 12-14 muffins.

source:  recipe from bakerella

Streusel Sour Cream Coffee Cakes

Hands down best way to start a week?  A cup of a coffee and a muffin.  Or a donut. Or a scone.  You get the picture:  Monday morning comes around, go get yourself a baked treat and a cup of coffee.

Streusel Sour Cream Coffee Cakes

2 1/2 cups flour

1 cup packed light brown sugar

3/4 cup sugar

1/2 tsp salt

2 sticks cold unsalted butter, cut into 1/2-inch cubes

1 tsp cinnamon

1 1/2 cups pecans, chopped

1 cup sour cream

1 egg

1 egg yolk

1 tsp vanilla extract

1 tsp baking soda

1 1/2 tsp finely grated orange zest

Stir together flour, 3/4 cup brown sugar, granulated sugar, and salt in a large bowl.  Blend in 1 1/2 sticks of butter with a pastry blender until mixture resembles coarse meal, with some pea-sized lumps of butter.  Transfer 3/4 cup of mixture to a medium bowl and blend in cinnamon, remaining 1/2 stick of butter, and remaining 1/4 cup of brown sugar with pastry blender until crumbly.  Stir in pecans.  Refrigerate streusel topping for 15 minutes.

Whisk together sour cream, egg, yolk, vanilla, baking soda, and orange zest in a bowl.  Stir into remaining flour mixture until just combined (batter will be stiff).

Generously butter 18 muffin cups; butter tops of muffin pans as well.  Divide batter among muffin cups, filling them about two-thirds full.  Sprinkle each with streusel topping and press it lightly into batter.  Bake at 350 degrees until cakes are golden brown and a toothpick inserted in center comes out clean, about 20-25 minutes.  Cool in pans on racks for 30 minutes.  Loosen cakes with a sharp small knife, then carefully remove from pan.  Makes 14-18 cakes.

source:  recipe from The Gourmet Cookbook

Raspberry White Chocolate Muffins

It had been a while since I had picked/seen/eaten raspberries, so when I washed these all I could see were all those little hairs.  Why do raspberries have those little hairs on them?  I was tired of wondering so I googled.  Apparently they are the remnants of pistils, the female portion of the flower, and they may help protect the fruit from insect damage.  Good to know.  I guess?  Anyway, we think these muffins are really good, and I'm glad to have a good raspberry muffin recipe.

Raspberry White Chocolate Muffins
2 tsp lemon juice
1 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
3 tsp baking powder
1/2 tsp salt
2/3 cups sugar
1 cup white chocolate chips
1 1/4 cups raspberries

Line muffin pans with paper liners or lightly grease.

Whisk lemon juice, milk, oil, and egg in a medium bowl until well combined.

Mix together flour, baking soda, salt, sugar, and white chocolate in a large bowl.  Add the raspberries to the dry ingredients and gently stir to coat the berries in the flour mixture.  Then gently stir the wet ingredients into the dry ingredients.  Stir until all ingredients are well combined.

Pour the mixture into the muffin tins about two-thirds full.  Bake at 375 degrees for 20-25 minutes, or until a toothpick inserted into the center comes out clean.  Let cool for a few minutes in pan before removing to wire racks to cool completely.  Makes 15-18 muffins.

source:  recipe from gimme some oven

I'm linking up with sweets for a saturday at sweet as sugar cookies!

Banana Macadamia Muffins

So here it is: a muffin with bananas, coconut, pineapple, AND macadamia nuts. Say whaat?!  They're pretty much screaming aloha as they come out of the oven.  All of the different flavors blended so well together and made for delicious, moist muffins.  Enjoy!

Banana Macadamia Muffins
3 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 eggs
1 cup oil
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened flaked coconut
1 can (8 oz) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped

In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt.  In another bowl, combine the eggs, oil, and vanilla.  Stir the wet ingredients into the dry ingredients, just until moistened.  The batter with seem very stiff.  Fold in the mashed bananas, the coconut, and the pineapple.  Combine well to ensure the fruit is evenly distributed throughout the batter.

Fill greased or paper-lined muffin tins two-thirds full.  Sprinkle with macadamia nuts.  Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans before removing to wire racks.

source:  recipe from Simple & Delicious, June/July 2011

Browned Butter Fresh Blueberry Muffins

I've realized my go-to activity is baking.  I bake when I'm bored.  I bake when I'm sad.  I bake to avoid doing laundry and cleaning the house.  I bake so I can watch Friends while I'm in the kitchen.  I bake when I want to feel productive.  All of this is good and well except for that it leads to my second go-to activity: eating. And this brings me to a new muffin recipe I'd like to share with you.

Browned Butter Fresh Blueberry Muffins
7 Tbsp unsalted butter
1/3 cup milk (I used 1%)
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

For the topping:
3 Tbsp cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup flour
3 1/2 Tbsp sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees.  Line muffin pan with foil or paper liners.

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and the butter will begin to brown fairly quickly after that.  Keep a close eye on it.  Remove from heat.

In a medium bowl, whisk milk, egg, egg yolk, and vanilla until combined.  Add the brown butter and stir to combine.

In a large bowl, whisk together flour, sugar, baking powder, and salt.  Add milk and butter mixture all at once and stir gently to combine.  Gently fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping, combine the flour and sugar in a small bowl.  Add the pieces of cold butter and cut in with a pastry blender until crumbly.  Sprinkle evenly over the batter in the cups.

Bake for 18-20 minutes at 375 degrees, or until golden and crisp and a toothpick inserted into the center of a muffin comes out clean.  Cool in pan on a rack for 15 minutes.  Then remove muffins from pan and continue cooling on rack.  Makes 12 muffins.

source:  recipe from joy the baker

I linked up at this chick cooks!

Apple Cinnamon Butterscotch Muffins

I needed something new, and I realized I hadn't made an apple muffin yet.  Enter these muffins.  The OCD-ness in me really wanted to rename these Apple Butterscotch Cinnamon muffins so the adjectives would be in alphabetical order, but it sounds awkward.  So as much as leaving it ACB irks me, these are yummy muffins.  After taking a bite Caleb said, "these are fluffy!"  I think that is a good thing when it comes to muffins.  I don't like when they're heavy and dense; they tend to dry out faster.  Happy Monday!

Apple Cinnamon Butterscotch Muffins
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 tsp cinnamon
3/4 cup old-fashioned oats
1 stick unsalted butter, at room temperature
1/2 cup packed brown sugar
2/3 cup applesauce
2 eggs
1 1/2 tsp vanilla
1 cup milk
1 cup butterscotch chips
1 cup chopped apples (in pretty small pieces)

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats and mix together.  In a separate bowl, cream together the butter and sugar until light and smooth (your Kitchenaid mixer with the paddle attachment works great too).  Beat in the applesauce, eggs, and vanilla until incorporated.  With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients.  Beat just until incorporated so as to not end up with dry muffins.  Fold in the butterscotch chips and the chopped apples with a spatula.  Divide the batter evenly into muffin tins lined with paper liners.  Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to wire rack to cool completely.  Makes 18-22 muffins.

Source:  recipe adapted from annie's eats

Peanut Butter Chocolate Chip Muffins

Last week I decided I needed to make some muffins.  We had had scones or banana bread for the past couple of weeks, but I needed muffins again.  I had bookmarked this recipe a little while ago and realized I had all of the ingredients on hand!  I love recipes like that - just simple, basic ingredients so you can whip it up whenever you have the craving.  I was a little nervous that when I ate one of these I would have that guilty-because-I-feel-like-I-just-ate-dessert-for-breakfast feeling.  But I didn't.  Of course the chocolate chips add sweetness, but I didn't think the actual muffin was too sweet for breakfast.  Caleb said I definitely needed to add these to my permanent recipes.  I try so many recipes that I get from all over the place, but if it's something I know I will want to make again and again, it gets permanent residence in the book.  Enjoy!


Peanut Butter Chocolate Chip Muffins
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup packed brown sugar
6 Tbsp butter, melted and cooled
1/2 cup peanut butter
2 eggs
1 cup milk
3/4 cup chocolate chips

In medium bowl, whisk together the flour, baking powder, salt, and brown sugar.  Set aside.

In large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.  Add in the flour mixture and stir just until combined.  Stir in chocolate chips.  Divide batter evenly among paper-lined muffin tins (or get some silicone baking cups - they're the best!) and fill to almost the top.  Bake at 375 degrees for 17-20 minutes, or until toothpick comes out clean.  Allow to cool in pan for 5 minutes, then remove to wire rack to cool completely.  Store at room temperature in airtight container.

Source:  recipe from annie's eats

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