Muffins, along with cookies, are one of my favorite things to bake. They're easy to make and are perfectly portioned little morning snacks. My sister was searching for a healthy oatmeal muffin recipe, but having trouble finding what she wanted. I was excited for the challenge of creating an oatmeal muffin that was not only healthy but also crave-worthy.
I'm very happy with the way these muffins turned out, and my sister loved them too. You might think an oatmeal muffin would be dense or heavy, but these are neither. The muffins have a light texture and are filled with plenty of oats. I used applesauce to help keep the muffins moist, and this also allowed me to get away with only using ¼ ... [Continue Reading]
Good morning! (or afternoon, or evening, as the case may be). Can I interest you in a muffin? How about a blueberry donut muffin? Drizzled with a sweet and tart lemon glaze? I thought so.
I've been stumbling upon recipes for donut muffins for a while now, and once I saw these lemon glazed blueberry donut muffins I couldn't hold out any longer. I needed to find out what a donut muffin tasted like. I baked up a batch of my very own, whisked together the glaze ingredients, and dipped each muffin top into the glaze.
My first thought? These really smell like donuts. I don't think the taste is all that similar to a donut, but that doesn't mean they aren't delicious. Like donuts, ... [Continue Reading]
The other day, I found myself with a bunch of ripe bananas in my fruit bowl. I have a number of different ways that I like to use up over-ripe bananas, but really wanted to try something new. I decided to whip up a batch of banana-apple cinnamon muffins, and I'm so glad I did!
These are my new favorite banana muffin. They are moist, full of the flavors of banana and cinnamon, and I just love the pieces of cooked apple that are scattered throughout the muffins. I ate one warm from the oven, and just had to have a second. I couldn't resist. :)
I've made these muffins with both pink lady and granny smith apples, but I'm sure your favorite would work well too. A little Greek yogurt mixed into ... [Continue Reading]
Have you done any fall baking yet? I've been slow to get into the idea of fall being here this year, possibly because we've still been having lots of warm weather. We did have a few cool days last week, but now we're back to temperatures in the 80's. I'm fully enjoying the sunshine and warm mornings at the park while we still can. Soon enough I'll get to savor fall's crisp air and rainy afternoons spent indoors with a cup of tea.
These pumpkin cream cheese muffins are the first treat I've baked with pumpkin this season. They do require a little more effort than most muffins because there are three components to mix up: the pumpkin batter, a cream cheese filling, and a streusel topping. The ... [Continue Reading]
I have a number of great blueberry muffin recipes that I turn to time and time again. But, since I love to try new recipes, I didn't hesitate to try these banana blueberry muffins. They came with great reviews, plus I liked that they were a healthy version of a muffin, made with oats and whole wheat flour.
I enjoyed these every bit as much as I hoped I would. They are moist and tender with just the right amount of sweetness. The banana flavor is there but not overpowering, and I appreciate that the recipe calls for frozen blueberries, which I always have in my freezer.
The next time you go to bake a batch of blueberry muffins, I hope you will try these. They freeze well, making them an ... [Continue Reading]
I love weekend mornings. This past Saturday, Julia and I were at the farmers' market bright and early. There are a few different farmers' markets in our area, and this time we went to the one in our local downtown. It's small as far as farmers' markets go, usually with only one or two vendors selling each type of fruit or vegetable.
We bought some strawberries that were perfectly ripe and sweet. They needed to be eaten quickly though, because they were so ripe they only lasted a few days. We probably could have finished them by snacking alone, but as I was drinking my coffee Sunday morning I got the urge to bake some muffins.
The batter for these muffins smells amazing. Once I ... [Continue Reading]
As my due date approaches, my nesting instinct has kicked in, compelling me to organize, clean, and do other tasks around the house to get ready for baby. Maybe what they call nesting is real, or maybe it's just a myth, but either way, over the past few weeks I've felt the need to clean out the refrigerator and freezer, organize my desk, update my photo albums, make sure my recipe binder is up-to-date, and keep the house clean and tidy. And that doesn't include all of the getting-ready-for baby tasks that I've enjoyed doing, especially washing, folding, and putting away all of those cute little clothes, washcloths, blankets, and burpcloths. How come laundry is so fun when it's in preparation ... [Continue Reading]
Lately Julia has really gotten excited about helping me in the kitchen. This week we decided to bake some cranberry orange muffins. Julia loves to help scoop the flour and sugar into the measuring cups, and give her a spoon or whisk and she is an expert mixer. :)
These muffins were especially fun to bake together because they required us to make freshly squeezed orange juice. Ever since she was little, my plastic hand juicer has been one of her favorite "toys." That little orange and yellow juicer has provided her with hours of fun, taking it apart, putting it back together, so you can imagine how much she enjoyed using it to juice some real oranges. (Funny how random things around the ... [Continue Reading]
Made with four different grains, these muffins have a heartiness to them that makes them perfect for breakfast on those days when you need something to grab and go. The cornmeal in the muffins gives them an almost savory taste, so they would also be great for a light lunch, paired with some cheese and fruit. The maple syrup lends just a hint of sweetness to the muffins.
I added raisins and toasted pecans to my muffins, and you can use whatever fruit and nut combination you like, or omit them altogether. These Great Grains Muffins would be delicious spread with a little honey butter, and are a healthy way to satisfy your sweets craving.
One year ago: Swiss Enchiladas and Sugar-Topped ... [Continue Reading]
Fresh plums are an ingredient that I would have never thought to bake into a muffin, so when I saw this recipe I was immediately intrigued. My plums were perfectly ripe and sweet, and tasted amazing on their own. After baking inside of these muffins, however, the plums became even sweeter and more delicious. To make these muffins, you fill the muffin cups halfway with batter, sprinkle on the chopped plums, and then add the remaining batter on top. A sprinkle of cinnamon sugar completes these coffeecake muffins.
These muffins are best served warm from the oven, but are also delicious the next day stored at room temperature or defrosted and warmed from the freezer. Plum Coffeecake Muffins ... [Continue Reading]
These delicious little muffins are surprisingly healthy. Low in sugar and butter, and full of good-for-you bananas and cinnamon, these muffins are a smart choice when you need a fast, portable breakfast. Just add a piece of fruit or a glass of milk and you're ready to begin your day.
The mashed bananas in the batter provide most of the sweetness you need, plus the fruit takes the place of some of the butter that you would normally need in a muffin (similar to the way applesauce is sometimes substituted for some of the butter or oil in baked goods). Banana Cinnamon Muffins are a treat that you can feel good about enjoying.
Banana Cinnamon Muffins
Makes 12 ... [Continue Reading]
I have a few other blueberry muffin recipes on my blog, but I have to say that these are my new favorite. That's not to say that I will no longer make these Blueberry Oatmeal Muffins, or these Whole Wheat Blueberry Muffins, because I do love both of those recipes as well. But the muffins you see here today are definitely worth adding to your recipe collection.
These blueberry muffins have a wonderfully light and airy texture, and a nice amount of sweetness to them. The muffins are sprinkled with a streusel topping before baking, which adds a little bit of crunchy sweetness (especially when they are warm from the oven). I used fresh blueberries since they're in season, but I'll often make ... [Continue Reading]
The other morning I was in the mood to bake some muffins. Most recently I'd made blueberry muffins, and had just finished off the last of the batch from the freezer. I decided to go with a non-berry variety this time, and these peanut butter chocolate chip muffins sounded like just what I was looking for.
I'm very happy with the way these muffins turned out. They are soft on the inside, have a subtle peanut butter flavor, and are studded with chocolate chips. Although they sound a little indulgent for breakfast, they are not overly sweet. Paired with a glass of milk and a piece of fruit they make a fairly balanced breakfast.
Peanut Butter Chocolate Chip Muffins
Makes ... [Continue Reading]
Lately I've been baking a lot of muffins. I like to enjoy one as a morning snack (after eating a more nutritious breakfast), an afternoon snack, or sometimes even for dessert in the evening. I had purchased poppy seeds for another recipe, so I decided it was the perfect time to bake some lemon poppy seed muffins.
These muffins are moist and tender on the inside and have just the right amount of sweetness to them. I ate one as an afternoon snack as soon as they had cooled after baking, and had to stop myself from immediately taking another. The only change that I'll make the next time I bake these is to increase the lemon flavor, as it was very subtle. Instead of using the zest and juice ... [Continue Reading]
Delicate and buttery, these muffins have a true coffeecake flavor. This recipe is different from most muffin recipes because you use a food processor to mix the batter and make the streusel. If you don't have a food processor, you can certainly still make these muffins, you would just need to do a little more chopping and mixing by hand (and with your pastry blender).
The muffins are topped with a nutty, sweet streusel (and some streusel is mixed right into the muffin batter-yum!) I froze some of my muffins (in individual zip-top baggies) and they were just as delicious after defrosting at room temperature as they were the first day I made them.
Printable ... [Continue Reading]
Whenever I end up with some very ripe bananas in my fruit bowl, I usually bake some banana bread or chocolate banana bread. This time, I decided to try these Chocolate Chip Banana Spice Muffins instead. I normally wouldn't think of adding spices to a chocolate and banana combination, but I really liked how the banana, chocolate and spices tasted together in these muffins. I baked my muffins with over-sized Ghirardelli bittersweet chocolate chips, but I think they would also be really good with mini chocolate chips. Chocolate Chip Banana Spice Muffins are super-easy and fast to whip up (I made mine after dinner on a work-night) and are just right for a morning or afternoon snack.
Chocolate ... [Continue Reading]
As soon as these muffins appeared in my Google Reader, I knew that I had to make them right away. I think it was the name, Peaches n' Cream, that especially called to me. It reminds me of the instant oatmeal packets that I sometimes had for breakfast as a child; peaches n' cream was always one of my favorite flavors. :)
I like how this recipe combines a cinnamon-flavored muffin, sweet peaches, and a creamy cream cheese filling. A cinnamon sugar topping adds the perfect finishing touch. As I type this, I am enjoying one of these muffins with a cup of tea- the perfect way to spend an early fall afternoon!
Peaches n' Cream Muffins
Makes 6-8 muffins
1 1/2 cups ... [Continue Reading]
These lemon muffins are moist, light, and so tender that they just about melt in your mouth. The lemon flavor is mild and just right. The original recipe calls for adding 2 tablespoons of poppy seeds to the muffins, but I thought they were great without the seeds. I chose not to glaze my muffins, but have included the glazing instructions in the recipe below in case you prefer glazed muffins. I think the glaze would have looked pretty, but the muffins were sweet enough without it and kept better unglazed as well.
Makes 12 muffins
2 cups all-purpose flour
1/2 tsp. salt
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup (1 stick) butter
1 cup ... [Continue Reading]