Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 cup sugar, plus more for sprinkling on top
• 2 large eggs, room temperature
• 1 1/2 tsp. lemon zest
• 1/4 cup lemon juice
• 1/4 cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled
• 3 tbsp. poppy seeds

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Source: Martha Stewart

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup butter, melted

Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Source: My Mommy Style

Fruit and Nut Muffins

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It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

An InLinkz Link-up

Ham and Cheese Hash Brown Cups

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I keep a supply of mini ham, egg and cheese muffins in the freezer for when Bradley wants a warm meal for breakfast, but we're in a hurry. He loves eggs so this is a perfect go-to. Chris and I love our eggs as well, but don't normally find the time during the week to make them for ourselves. That's where these "adult version" ham, egg and cheese muffins come into play.

They're basically the same thing, but a larger version and made with more "adult-friendly" ingredients, such as ham steak and hash browns (although, who am I kidding…Bradley loves those things, too). They are the perfect size breakfast treat for when you want a warm, satisfying breakfast in a hurry. You can keep them in the freezer and zap them for a minute before you run out the door. Also feel free to add in some vegetables (especially if the kids are eating these). Enjoy!

Printable Recipe

Ingredients

• 2 cups refrigerated hash browns
• 1 tbsp. flour
• 6 eggs
• 1/4 cup milk
• 1/2 cup Cheddar cheese, shredded
• 4 oz. ham steak, chopped
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

Source: SK Original

Blueberry Muffins with a Crumb Topping

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My good friend, Melissa, is getting ready to have her second baby girl! Eek! Chris and I desperately want to give Bradley a little brother or sister one day, but the thought of it scares me so much. TWO kids? One is hard enough; I can't even imagine. And my mom had FOUR. Oh my goodness, I'm getting anxiety just thinking about it.

But even though Melissa is days away from her due date, she still had my little family over for brunch the other weekend. I made these blueberry muffins since I knew both the adults and kids would love them, and they certainly did. They were just as good as bakery muffins. They were light and moist, and the crumbs were a sweet, delicious topping that I was obsessed with. I'm so glad I made extras to keep at home because I ate these for breakfast the next four days. And I plan on making them again VERY soon. Enjoy!

Printable Recipe

Ingredients
Makes 18 muffins

Crumb Topping:

• 1 cup all-purpose flour
• 3 tbsp. dark brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. baking powder
• 1 pinch salt
• 6 tbsp. unsalted butter, melted

Muffins:

• 1 3⁄4 cups all-purpose flour
• 2 1⁄4 tsp. baking powder
• 1⁄2 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 1⁄2 cup canola oil
• 3⁄4 cup whole milk
• 1 tsp. vanilla extract
• 1 1⁄2 cups blueberries, frozen or fresh
• 1 tbsp. flour

Preheat oven to 375 degrees. Add muffin liners to 18 muffin tin cups and set aside.

Crumb Topping: Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then use a fork to lightly mash the mixture until it forms pea-sized clumps. Set aside.

Muffins: Whisk 1 3/4 cups flour with the baking powder and salt. Set aside.

In another bowl, combine the sugar, eggs, and canola oil and beat with a handheld mixer at low speed until combined. Beat in the whole milk and vanilla.

Add the flour mixture all at once and beat on low speed until the batter is smooth.

Combine blueberries and 1 tbsp. flour in a bowl. Stir to coat the blueberries with flour. Fold the blueberries into the batter.

Spoon the batter into the muffin cups, filling them about three-quarters full.

Sprinkle the crumb topping evenly on top of each one. Bake for about 30 minutes or until muffins are golden.

Let cool in pan for 10 minutes before serving.

Source: Adapted from Food.com

Healthy Chocolate Banana Quinoa Muffins (and an Alter Eco GIVEAWAY!)

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Healthy or not, these are the best muffins I've made in a long, long time. They're moist. They're packed with flavor. They're rich. They can be eaten for breakfast, a snack or dessert. They're absolutely amazing.

Alter Eco sent over some products for me to sample, and I was excited to whip something up using them. They always have the best globally crafted, organic products, so after all of the holiday indulgences I was roaring to get to the kitchen and use them. I was determined to use both the Organic Royal Black Quinoa and the Organic Mascobado Cane Sugar in one masterpiece, so that's what I did. I filled the rest of the gaps with delicious ingredients such as bananas, cocoa powder and chocolate chips. The result was nothing short of amazing.

 

The bananas made these muffins extremely moist. The muffins themselves had a subtle chocolate flavor because of the cocoa powder, but in every bite you also get a smooth chocolate chip to send your taste buds soaring. The cane sugar gave them the perfect amount of sweetness, and you honestly could barely tell the quinoa was even in there. It added a little texture, but it didn't make the muffins taste any different; it only made them a little healthier! My boys and I loved (like loooooved) these muffins and I'm planning on making them again this weekend!

Now on to the GIVEAWAY!! Alter Eco is generously providing 1 (one) bag of Organic Royal Black Quinoa and 1 (one) bag of Organic Mascobado Cane Sugar to 1 (one) lucky reader of The Savvy Kitchen!! Enter below for a chance to win and make these delicious muffins on your own! Contest is open until February 4th at 11:59pm. Good luck :)

a Rafflecopter giveaway

Giveaway is open until Wednesday, February 4th at 11:59pm EST. Winner will be announced February 5th. Contest open to US residents only. Winner will be drawn at random and contacted by email. Winner will have 48 hours to respond before another winner is chosen. Good luck!!

Note: Alter Eco graciously provided me with personal samples and the products for this giveaway. All comments and opinions are my own.

Printable Recipe

Ingredients
Makes 15 muffins

• 2 ripe bananas, mashed
• 1/3 cup milk
• 3 tbsp. canola oil
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 cup organic black quinoa, cooked and cooled
• 3/4 cup organic cane sugar
• 1/2 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a muffin tin with baking cups (you can also use mini muffin tins if desired). Set aside.

In a large bowl, mix the bananas, milk, oil, eggs and vanilla. Add the cooked quinoa and stir to combine.

In a separate bowl, combine the sugar, flour, cocoa power, salt, baking soda and baking powder. 

Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.

Divide the batter evenly among the muffin tins, filling about 3/4 full. 

Bake for 17-20 minutes or until a toothpick inserted comes out clean (10-12 minutes for mini muffins). Remove muffins from the tin and allow to cool on a cooling rack. Store in an airtight container.

Source: SK Original

Blueberry Muffins

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Blueberry muffins are my favorite type of muffin. I love the pop of blueberries in my mouth when I bite into one. The trick to a moist muffin is to make sure you don't overmix the batter. Otherwise you'll be left with a dense and heavy muffin and nobody wants that. Mix just until combined and you should be golden!

I decided to make these and freeze most of them for quick treats after Baby Clarke is here. My favorite blueberry muffins are usually topped with some sort of crumb topping, but these are perfect for freezing and eating at a later date since I wasn't sure how crumbs would hold up in the freezer. They're really moist and flavorful, so I don't even miss the crumb topping all that much anyways. If frozen, they thaw easily at room temperature or can be zapped in the microwave for 30 seconds for a REALLY quick snack. Enjoy!

Printable Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup granulated sugar
• 4 tbsp. unsalted butter, melted and cooled slightly
• 1 1/4 cups light sour cream
• 1 1/2 cups frozen or fresh blueberries

Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

You can also wrap the muffins individually with plastic wrap and place them in a large ziplock bag to put in the freezer. They thaw easily at room temperature or you can zap them in the microwave for 30 seconds for a quick treat. They'll last for about 3 months.

Source: Adapted from Brown Eyed Baker

Sour Cream Coffee Cake Muffins with Streusel Topping

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When a recipe calls for some sort of crumb topping, I know right away it will be a winner. There's just something so special about the combination of brown sugar, butter and cinnamon. Just like in my favorite Old-Fashioned Crumb Cake, the crumbs are what makes the whole thing work. If you're like me, you'll be tempted to pick off all the larger crumbs and devour them on the spot. I won't judge you if you do.

Serve these for breakfast or brunch, or for an after-dinner treat with a cup of coffee. For the short time they lasted in our house, I took one for breakfast in the morning and it held me over until lunchtime. The hints of streusel layered throughout the muffin are also a welcome surprise when you bite in. Enjoy!

Printable Recipe

 

Ingredients

 

For streusel topping:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 4 tbsp. butter, slightly softened and cut into pieces
• 1 tsp. ground cinnamon

For batter:

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup (5 tbsp.) butter, softened
• 1/3 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 cup (8 oz.) light sour cream
• 2 tsp. vanilla extract

 

Preheat oven to 350°F. Grease muffin tin with cooking spray or line with cupcake liners.

 

Prepare the streusel topping by combining all ingredients in a small bowl, using a fork to cut the butter evenly into the dry ingredients until well incorporated (it should be the consistency of wet sand). Set aside.

 

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition.

 

Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined.

 

Layer the batter and streusel in the prepared muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.

 

Bake muffins for about 15-20 minutes, or until a toothpick inserted comes out clean.

 

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a cooling rack.

 

Source: Adapted from Just A Taste

Mini Peach Cobblers

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Today's scrumptious SRC recipe comes from Allison over at Alli-n-Sons. Alli is a mom of two young boys, and her blog depicts their life, the fun times they have and some of the struggles she goes through. Being pregnant for the first time with a son due in September, it's very comforting reading so candidly about the trials, tribulations and fun moments she has with her boys. I'm happy to take all the tips and advice I can get!

Our air conditioning recently broke, so I knew right away I wanted to make something that was both refreshing, and would take minimal effort. The less time the oven had to be on, the better. I loved these peach cobblers. They were slightly sweet with surprise chunks of peaches hidden throughout. Coupled with a dollop of ice-cream, they made an evening treat that was very refreshing in our scolding house. Enjoy!

Printable Recipe

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 tsp. baking powder
• Dash of salt
• 3/4 cup reduced-fat milk
• 4 tbsp. butter, melted
• Brown sugar
• Cinnamon
• 8 oz. frozen peaches, thawed and diced
• Vanilla ice cream, for serving (optional)

Preheat oven to 350 degrees. 

Put 1/2 teaspoon of melted butter into each regular size muffin tin. 

With a wooden spoon stir together the sugar, flour, baking powder, salt and milk. 

Put 2 tablespoons of batter into each muffin tin.

Add 1 tablespoon diced peaches on top of the batter. 

Sprinkle with brown sugar and then cinnamon. 

Bake for 22 minutes or until the tops are set and golden brown.

Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out. Place on a cooling rack upside down until fully cooled. Serve with a scoop of vanilla ice cream.

Store in an airtight container.

Source: Adapted from Alli 'n' Sons

Old-Fashioned Doughnut Muffins

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I don't remember the first time I had old-fashioned doughnuts. I don't remember how old I was, where I was, or why I had them. But the taste has still lingered in my mouth all these years and I can remember perfectly well that these doughnuts were amazing.

And these muffins fall nothing short of what I recall. The best part is the glaze. It hardens up, but as soon as you take a bite, it melts in your mouth. The actual muffin part is moist and has a hint of cinnamon and nutmeg, making them light and refreshing. They're also a nice little morning treat to surprise all the Dads and Dads-to-be this Sunday. Happy Father's Day to all of you amazing Dads out there. Enjoy!

Printable Recipe

Ingredients

For the Muffins:

• 1/4 cup butter, slightly softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. ground nutmeg
• 1 tsp. cinnamon
• 3/4 tsp. salt
• 1 tsp. vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup low-fat milk

For the Glaze:

• 3 tbsp. butter, melted
• 1 cup confectioners’ sugar, sifted
• 3/4 tsp. vanilla
• 2 tbsp. hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla just until combined.  Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy! 

Source: Adapted from Sweet Pea's Kitchen

Strawberry-Banana Muffins

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First of all, Happy Labor Day! I hope everyone is enjoying the day off!

Second of all, these muffins. How pretty right? And they're equally as tasty.

These muffins are a delicious little morning treat. They're moist and packed with flavor. At first I was weary that strawberry and bananas would taste good together in a muffin, but they compliment each other beautifully. The bananas make the muffin really moist and I loved the small chunks of strawberry that filled each muffin. I'm sure kids would love these as an alternative to their normal breakfast. They're also a quick snack to grab while running out the door on your way to work. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 tsp. pure vanilla extract
• 2 large ripe bananas, mashed (about 1 cup)
• 1 cup fresh strawberries (cut into bite sized pieces)
• 2 1/4 cups all-purpose flour
• 3/4 cup light brown sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt

Preheat oven to 350 degrees F. Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray.

In a small saucepan melt the butter. Let cool to room temperature.

In a medium sized bowl whisk together the eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.

In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.

Source: Joy of Baking

Banana Muffins with Cream Cheese Filling

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What happens when you get a new camera for your birthday and need to test it out ASAP?

These muffins. That's what happens.

I've been shooting pictures for this blog with my Point and Shoot camera for over a year and a half now, and I really wanted a new, professional-type of camera. Chris got me a Nikon D5100 for my birthday this year and I couldn't be more happy! It's definitely going to take some getting used to, but I can already see a huge change in my pictures. If anyone has any tips, I'm more than happy to take some advice!

As for these muffins, well I'm sure you can see for yourself. They're healthy and packed with a ton of banana flavor with bursts of cream cheese filling and icing. Can't go wrong with that. It's a great morning treat. I also found a quick substitute for buttermilk since I didn't have any on hand, so I made sure to include that below. Enjoy!

Printable Recipe

Ingredients


Cream Cheese Filling

• 4 oz. cream cheese, softened
• 1/2 cup sugar
• 1 egg

Muffin Batter

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup sugar
• 2 bananas, mashed
• 1/2 cup buttermilk
• 1/4 cup oil
• 2 eggs
• 2 tsp. vanilla extract

Preheat oven to 375F. Grease a 12-cup standard muffin pan.

In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.

Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.

Spoon enough batter into muffins cups so that they are just under halfway full. Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter. Muffin cups will end up being almost completely full. Set aside the remaining cream cheese mixture.

Bake for 20-25 minutes at 375F. Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.

Meanwhile, heat the leftover cream cheese mixture in a small saucepan over medium heat. Whisk constantly so that eggs do not scramble. Cook for a few minutes or until the mixture is heated through.

Drizzle cream cheese icing over top of the cooked muffins. Eat immediately!

Note: If you don't have buttermilk, grab a 1/2 cup measuring cup and add 1/2 tbsp. of white vinegar and then fill the remaining with low-fat milk. Let it sit for 5 minutes and you have yourself some buttermilk!

Source: Adapted from CC Recipe

Whole Wheat Blueberry Muffins

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My mom and I like to go on shopping excursions every once in a while, and now that the wedding is coming up in two weeks (eek!) we have a lot more (legitimate) reasons to spend a little cash. Any excuse to hang out with my parents isn't going to be ignored either.

After we shopped 'til we dropped (almost literally), we went back to my house for some coffee and a snack. I had made these muffins for myself for breakfast, and my mom decided she wanted to try one. I told her she probably wouldn't like them because they aren't traditional blueberry muffins we all love. Instead, they're packed with whole wheat flour, a Splenda sugar blend and coconut milk. Not the best combination, but they're healthy and satisfied my craving.

Needless to say, she took a bite and laughed.

I get that these muffins aren't for everyone, but if you're trying to eat healthier I recommend you give them a try. I've been having them for breakfast, and they're the perfect snack to grab on the go and they will curb your appetite until at least lunchtime. You could always add more blueberries if you want some more flavor, but I enjoyed them exactly how they were. My mom, on the other hand...not so much. Luckily we had grabbed some chocolate covered macaroons on our way out of the mall, so she got the tasty treat she was hoping for. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar (I used Splenda sugar blend)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup regular or coconut milk
• 1/2 cup unsweetened applesauce OR Smart Life butter, slightly melted
• 1 cup frozen blueberries

Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce OR slightly melted butter together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Source: Adapted from All Recipes

Orange Sour Cream Chocolate Chip Muffins

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Sure the name is a little strange. Oranges? Sour cream? Chocolate chips? Together?! Believe it! These muffins are a nice little switch from your normal breakfast routine of oatmeal, cereal or pop tarts.

The orange flavor in these muffins is very subtle, but definitely noticeable. I've found that the sour cream addition makes these kinds of snacks very moist and fluffy. I knew as soon as I saw it in the title that these would be decadent little breakfast treats. And the chocolate? Well, who can go wrong with chocolate? It's a nice little boost in the morning and pairs nicely with the orange. Enjoy!

Printable Recipe

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tbsp. orange zest
• 1/4 cup butter melted
• 1 tsp. vanilla
• 1/3 cup orange juice
• 3/4 cup sour cream
• 2 eggs
• 1 cup semi-sweet chocolate chips, plus extra for garnish
• 2 tbsp. flour

Heat the oven to 375 degrees F and line a 12 cup muffin pan with paper liners.

In a large bowl whisk together the flour, sugar, baking powder, baking, and salt.

In a separate bowl combine the orange zest, butter, vanilla, orange juice, sour cream, and eggs.

In a small bowl toss together the chocolate chips with the 2 tablespoons of flour until they are well coated.

Add the wet ingredients into the dry and stir until most of the dry ingredients are moist. Add the chocolate chips and fold to incorporate.

Scoop the batter into the prepared muffin pan and top with a few extra chocolate chips, if desired. Bake for 18 to 20 minutes or until the center of the muffins springs back when lightly pressed and the tops are golden brown. Cool in the pan for 3 minutes then transfer to a wire rack to cool completely.

Source: Evil Shenanigans

Monkey Muffins

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One little round is missing. I may or may not have eaten it before I could snap a picture.


Christmas morning is always here and gone before you know it. Especially if you have a large family like I do. When we were younger the whole process of waking up, opening presents, cleaning up, putting toys together and taking pictures can take up a large chunk of your morning. My dad always used to make Sausage McMuffins when we were done, but he did all the prep work beforehand so all he had to do was heat them up for us. If you're looking for another recipe that you can easily put together and not fuss over so you can enjoy time with your family, I've got the recipe for you.

Recipes that require no mixing, limited kitchen tools and hardly no time to make are my favorites. Especially since they're finished cooking before you know it and there's hardly any clean up! For these muffins, all you have to do is layer (that's right, layer!...no mixing, blending or combining) the ingredients inside a muffin tin and pop them in the oven. The frosting is simply sweetened condensed milk (I NEVER would have thought to use that), which is an amazing icing substitute. Hope you give these a try Christmas morning so you can spend more quality time with your family!

Here's the pan lined up before baking. So easy...just layer the ingredients and you're set!

Finished muffins with a drizzle of sweetened condensed milk.

Printable Recipe

Ingredients

• Refrigerated biscuit dough, cut into quarters
• Butter
• Sugar
• Ground cinnamon
• Sweetened, condensed milk

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in about 1 tsp. sugar and 1/4 tsp. cinnamon.

Cut dough into quarters. Roll each piece into walnut sized balls. Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on about 1/3 tsp. sugar and 1/4 tsp. cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while before serving.

Scoop out with a spoon and serve.

Source: Adapted from Pioneer Woman

Baked Apple Donuts

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I was a swimmer growing up and did it year-round for a long time. I started when I was 9 at my neighborhood pool, and eventually started swimming more competitively throughout the winter for another swim league. When I got to high school, it was only logical that I join the swim team. We would have late practices and early meets. Running out to the car after practice in the dead of winter with dripping wet hair was one of the least fun things I've ever done.

One of the things that I do remember enjoying most about the swim team in high school was our away meets. When we went to a certain part of town, we always, always stopped by the Krispy Kreme shop on our way home from a meet to get fresh, hot donuts. There were so many flavors to chose from, but my favorites were always chocolate glaze or cinnamon and sugar. They actually have a cinnamon apple-filled donut, which is the one I wanted to replicate.

I've never made donuts before, so this was my first attempt. This is a recipe for not-really-donuts donuts. They taste just as delicious and light, but they aren't fried and they sure don't look like typical donuts. I'm not even really sure why these are considered donuts; they're more like muffins to me. I guess the batter might be the same as donut batter, but that's about it. Whatever they are, they're really, really good.

I know these aren't going to last long in my house. At all. They're light and flavorful, and the chunks of apple are a pleasant surprise. Plus you roll them around in cinnamon and sugar. Um helloooo. Yum!

Enjoy!

Printable Recipe

Ingredients

Makes 12 muffins or 24-36 mini-muffins

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 cup butter, softened
• 1 large egg, beaten
• 1/2 cup low-fat milk
• 1 cup cored and finely diced apples

Topping:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 tsp. ground cinnamon

Preheat the oven to 350 degrees F.

Mix the first 5 ingredients with a fork. Add the shortening and mix until the shortening is broken up. Set aside. In another bowl combine the eggs, milk and diced apples. Add this to the dry ingredients and mix until just blended.

Spoon into a greased muffin pan, or use paper liners. Bake 20 – 25 minutes or until muffins are light to medium brown (15-18 minutes for mini-muffins).

While donuts are baking, melt the butter and set aside. Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a separate bowl. When the donuts are done and before they have had a chance to cool, dip the tops in butter and then roll them in the cinnamon/sugar mixture.

Store in an airtight container.

Source: Adapted from Tasty Kitchen