Archive of ‘Muffins’ category

Carrot Cake Muffins

Looking for a delicious recipe for Carrot Cake Muffins?  Well, I’ve got just the one for you!  These amazing muffins have a cinnamon streusel topping and also have a cream cheese  filling inside, so when you bite into them there’s an extra surprise.Carrot Cake Muffins / The Grateful Girl Cooks!
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently.  The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!  There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning.  Here’s how to make these really yummy muffins:

Before beginning, preheat your oven to 400 degrees F.  Place paper liners into a standard sized muffin pan.  Set aside.

Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Carrot Cake Muffins / The Grateful Girl Cooks!

Prepare the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together using a fork until mixture is crumbly.  Set aside.

Carrot Cake Muffins / The Grateful Girl Cooks!Carrot Cake Muffins / The Grateful Girl Cooks!

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

Carrot Cake Muffins / The Grateful Girl Cooks!
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Carrot Cake Muffins / The Grateful Girl Cooks!
Add grated carrots to the batter and stir to incorporate them into batter.

Carrot Cake Muffins / The Grateful Girl Cooks!

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Carrot Cake Muffins / The Grateful Girl Cooks!
Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small dookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.

Carrot Cake Muffins / The Grateful Girl Cooks!

Evenly divide the streusel topping over the top of each muffin. I used my fingers to mound it on and cover the surface.  Be sure to use all the topping!

Carrot Cake Muffins / The Grateful Girl Cooks!

Place the muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean.  Take the muffin pan out of the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully removing them to a wire rack to finish cooling. Aren’t they cute?

Carrot Cake Muffins / The Grateful Girl Cooks!Carrot Cake Muffins / The Grateful Girl Cooks!

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth.  When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin.  Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze).

Carrot Cake Muffins / The Grateful Girl Cooks!

Carrot Cake Muffins / The Grateful Girl Cooks!

That’s it!  See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM.  It makes these muffins absolutely PERFECT!!!

Carrot Cake Muffins / The Grateful Girl Cooks!

We’ve been enjoying these breakfast muffins for several days now. I will definitely be making them again. Yes… they are THAT good!  If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning (we’re a bit waterlogged – we’ve already had the most rain of any February on record in Oregon… ugh!). Hope you have a great day, friends.  Make each minute count – make a difference in someone’s life!

Carrot Cake Muffins / The Grateful Girl Cooks!

Recipe Adapted From:  http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

Carrot Cake Muffins
 
Prep time
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Delicious carrot cake muffins with a surprise cream cheese filling inside and streusel on top!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For Muffin Batter:
  • 2¼ cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots (approx. 2-3 med. carrots)
For Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
For The Streusel Topping:
  • 1 cup all purpose flour
  • ⅔ cup granulated sugar
  • ½ cup butter, melted (1 cube)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
For Glaze Drizzle:
  • ½ cup powdered sugar
  • 2 teaspoons warm water (add a couple drops if too thick)
  • ¼ teaspoon vanilla extract
Directions
  1. Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
  2. Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
  3. Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
  4. Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
  5. Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be ¾ of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
  6. Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
  7. While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).

 

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Gingerbread Muffins

Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!Gingerbread Muffins / The Grateful Girl Cooks!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast!  They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup.  Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Gingerbread Muffins / The Grateful Girl Cooks!

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

Gingerbread Muffins / The Grateful Girl Cooks!

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!  Once done, immediately remove the muffins from the baking pan, and place them on a wire rack to cool.  Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Gingerbread Muffins / The Grateful Girl Cooks!

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Let the icing firm up just a bit, then the muffins are ready to eat!  Here’s a peek at the inside of one before it got gobbled up!  My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

Gingerbread Muffins / The Grateful Girl Cooks!

It’s such an easy recipe to make… and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays!  Hope you enjoy them.  I sincerely hope you are finding JOY in this season. Merry Christmas!

Gingerbread Muffins / The Grateful Girl Cooks!

Recipe Adapted From:Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

Gingerbread Muffins
 
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Gingerbread Muffins... delicious, EASY, and perfect for the holidays!
As Prepared By:
Recipe type: Breakfast
Serves: 12
Ingredients
For Muffin Batter:
  • ¼ cup brown sugar (packed)
  • ½ cup molasses
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Directions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

 

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Chocolate Chip-Coconut Monkey Bread Minis

Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip-Coconut Monkey Bread Minis were the result! Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!
I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously), plus I decided to add coconut and chocolate chips to the middle, as a nice surprise!  These are very easy to make. Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed.

Here’s how I made these (and let me tell you… they are delicious!!!!):

Start with innocent biscuit dough, right out of the can (I used Grands, cause they are big!)…

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Using kitchen scissors, cut each biscuit in half, then cut each half into 3 pieces (each biscuit will be cut in 6 pieces when done)

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter and turn to fully coat with butter.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Add the brown sugar, and stir to completely coat the biscuit pieces.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces in 4 of the muffin cups.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Add shredded coconut and chocolate chips. I just grabbed a bit, and didn’t measure, but estimate it was about a teaspoon of each per muffin cup.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Place 3 more biscuit pieces over the top of the chocolate chips. Once that is done, top with any leftover butter/brown sugar mixture left in bowl.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

I place a few chocolate chips (pointy side down) into the top of each one.

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top. I placed the pan on a wire rack, then after about 5 minutes, I carefully removed them (I ended up using a large kitchen spoon to scoop them out without any trouble. Let them cool down.

Chocolate chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

You can pull away the pieces just as you would do with monkey bread and enjoy them while warm. I cut one in half, though, so you can see the inside… melted chocolate chips and coconut!

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Gil Cooks!

They are so good… the flavors (butter, cinnamon, brown sugar, chocolate and coconut) all come together in this portable,  handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well.  Sure hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. Truly something I am profoundly grateful for…

Chocolate Chip-Coconut Monkey Bread Minis / The Grateful Girl Cooks!

Recipe Source: My brain… on coffee.

Chocolate Chip-Coconut Monkey Bread Minis
 
Prep time
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Miniature, hand-held version of monkey bread, covered with butter, brown sugar and cinnamon, and filled with chocolate chips and coconut!
As Prepared By:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 4 large biscuit dough rounds (I used Grands because they are big)
  • ½ cup butter, melted
  • 1 teaspoon cinnamon (approx.)
  • ¼ cup packed brown sugar
  • 4 Tablespoons shredded coconut flakes
  • 4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)
Directions
  1. Preheat oven to 350 degrees.
  2. Melt butter. Pour into a large mixing bowl.
  3. Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors)
  4. Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
  5. Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
  6. Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece).
  7. Let cool slightly, then serve. Enjoy!
Notes
This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

 

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Lemon Coffee Cake Muffins

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

I tried this recipe because it looked good (and I love lemon flavored muffins, cupcakes, scones, etc. You get the picture).  Anyways… I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose. I made these muffins several months ago, but am just now getting around to posting the recipe.

Here’s how you make the 3 components of this recipe (Batter, Streusel, and Lemon Glaze): First, mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter (or a few pulses in a food processor).

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

When mixed, the butter in the streusel should be about the size of small peas. Once done, refrigerate streusel until ready to add to muffin tops.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl; set aside.  In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low until creamy .

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add vanilla, and blend well (making sure to scrape down sides of bowl). Add 1/3 of buttermilk, then 1/3 of flour mixture, and continue beating on low, adding rest of buttermilk and flour in 1/3 increments until all have been incorporated into batter.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Evenly divide the batter into 6 large greased or buttered muffin cups.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Top each muffin with the streusel topping. Completely cover the top of each muffin. Bake at 350 degrees for 45-55 minutes or until the muffins are done. (I like to stick a toothpick into center of muffin to test for doneness. If it comes out clean, then I know the muffins are done.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Let muffins cool completely in pan. Once cool, gently remove them to a wire rack (I place aluminum foil under the rack to catch any drips from the glaze!)  When muffins are room temperature, drizzle the lemon glaze over the top of each one. Let the glaze firm up, then serve, and enjoy!

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Hope you enjoy these muffins! Have a great day…

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Recipe Source:  http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

Lemon Coffee Cake Muffins
 
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Enjoy one of these jumbo lemon coffee cake muffins with a cup of coffee or tea, and start the day with a smile!
As Prepared By:
Recipe type: Breakfast
Serves: 6
Ingredients
For The Muffin Batter:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • 1½ Tablespoons Lemon Zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For The Streusel Topping:
  • 1¾ cup all purpose flour
  • ¾ cup brown sugar
  • 1 teaspoon salt
  • ¾ cup butter, chilled
For The Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons fresh squeezed lemon juice
Directions
  1. Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
  2. Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
  3. To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
  4. Alternate adding ⅓ of buttermilk and ⅓ of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
  5. Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are using regular sized muffins, make sure to cook them less time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
  6. To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!
Notes
Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

 

 

 

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Almond Poppyseed Muffins

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!Almond Poppyseed Muffins / The Grateful Girl Cooks!

They are incredibly EASY to make, and have a delicious light almond flavor.  In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby!  These are the perfect muffins to grab on the way out the front door for work, school, etc.

Here’s how to make them:  Mix up the dry ingredients (flour, sugar, poppy seeds, baking powder, and salt) in a large mixing bowl.  Set aside.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

Almond Poppyseed Muffins / The Grateful Girl Cooks!

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.  To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done.  The muffins should be light golden brown, as well.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

That’s it!!! Now you can serve and enjoy these tasty muffins!  Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God.  He loves you and me so very much… for THAT I am forever grateful.

Almond Poppyseed Muffins / The Grateful Girl Cooks!

Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

Almond Poppyseed Muffins
 
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Grab one of these tasty, easy to make almond poppyseed muffins for breakfast "on the go"!
As Prepared By:
Recipe type: Breakfast
Serves: 18
Ingredients
  • 3 cups all purpose flour
  • 2½ cups granulated sugar
  • 2 Tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 large eggs
  • 1½ cups milk
  • 1 cup vegetable or canola oil
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
Directions
  1. Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
  2. Mix the dry ingredients together in a large bowl.
  3. In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
  4. Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
  5. Fill the prepared muffin cups ⅔ full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
  6. Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

 

 

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Dark Chocolate Almond Chia Muffins

I love it when a friend gives me a recipe to try, one they really enjoy. It’s a great way to find NEW recipes, in addition to getting an “insider tip” from someone saying “you’ve got to try this!”. Such is the case with this AMAZING recipe for Dark Chocolate Almond Chia Muffins!Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!
I was at a Bible Study last week, and our teaching leader (my friend Fran) gave me a sticky note with the name of this recipe written on it, plus the name of the source. They sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen, and let me tell you, folks… they are FABULOUS! How can you go wrong with dark chocolate, almonds, chia seeds, etc.? I’d never used chia seeds (an ancient grain) in a recipe prior to this, but did a bit of research and found out how nutritious/filling they are when added to food.

I am thrilled my friend Fran was kind enough to share this recipe with me… and impressed by how ridiculously tasty these muffins are! From start to finish, it only took about 30 minutes to make a dozen. Here’s what you do:

First, preheat oven to 400 degrees. While the oven is preheating, put paper liners into a standard sized 12 cup muffin tin. Whisk flour, sugar, cocoa powder, baking soda and salt together in a large mixing bowl.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Add chia seeds (see those little bitty black seeds? So many nutritional benefits to adding these), 1/2 cup of the chopped almonds (reserve rest for later), and dark chocolate chips to the flour mixture. Stir to combine.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

In a separate bowl, mix together buttermilk, melted butter (important – make sure melted butter has cooled to room temp. before adding, or you will get scrambled eggs!), egg, and almond extract. Add this mixture to the dry ingredients. Mix the ingredients together only until combined. Do not over-mix.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Evenly distribute the batter between the 12 muffin cups. Top each muffin with 1 1/2 to 2 teaspoons of the reserved chopped almonds.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Sprinkle the top of each muffin with a pinch of coarse sea salt (trust me, this is GOOD). Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back slightly when lightly pressed in the center.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Let the baked muffins cool in the pan after removing from oven.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

The muffins are wonderful, served warm or at room temperature. Store them in an airtight container. They can also be frozen, if stored in a plastic freezer bag.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Here’s an inside peek at one of the muffins. You can see the dark chocolate chips and hints of chopped almonds inside. When warmed slightly, the chocolate chips get nice and “gooey”, which is a code word for “oh my goodness!”.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

So, just as my friend passed this recipe to me, I now pass it on to you, friends. May you receive as much enjoyment out of these muffins as we did. Then… pass it on! Have a great day.

Dark Chocolate Almond Chia Muffins / The Grateful Girl Cooks!

Recipe Source: Heather Meldrom at  http://www.realsimple.com/food-recipes/browse-all-recipes/dark-chocolate-almond-chia-muffins

Dark Chocolate Almond Chia Muffins
 
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Absolutely delicious muffins, featuring the flavors of dark chocolate, almonds and sea salt!
As Prepared By:
Recipe type: Breakfast
Serves: 12 servings
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt (table salt)
  • 5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
  • ⅔ cup chopped almonds (divided)
  • ¾ cup dark chocolate chips
  • 1 cup buttermilk
  • ¾ cup (one and a half cubes) unsalted butter, melted and cooled to room temp.
  • 1 large egg
  • 1 teaspoon almond extract
  • Coarse sea salt, for sprinkling onto muffins before baking
Directions
  1. Preheat oven to 400 degrees (F). Insert paper liners into a 12 cup standard sized muffin tin.
  2. Whisk the flour, sugar, cocoa powder, baking soda and table salt together in a large bowl. Add chia seeds, ½ cup of almonds (reserve the rest for garnish), and chocolate chips. Stir to combine.
  3. In a separate bowl, mix together the buttermilk, melted butter (at room temp!!!), egg, and almond extract. Once combined, add the wet ingredients to the bowl with the dry ingredients. Stir only until ingredients are fully combined (do not over-mix).
  4. Distribute batter equally between the 12 muffin cups. Sprinkle each muffin with 1½ to 2 teaspoons of the reserved chopped almonds. Sprinkle each muffin with a pinch of coarse sea salt.
  5. Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back when lightly pressed in the center. Remove pan from oven, but let muffins cool in the pan. Store in an airtight container.

 

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Cranberry Orange Muffins

Do you enjoy the flavor combination of cranberries and oranges? Well, I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe, BUT I recently found a new recipe, tried it… and loved these muffins more than my old trusty recipe!Cranberry Orange Muffins / The Grateful Girl Cooks!
The muffins are really easy to make, and I think you will love them, too! They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)!

Here’s how you make them:  Beat butter until creamy. Add granulated and brown sugars; beat until well combined.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add eggs, plain yogurt, and vanilla; beat these until creamy and well combined.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add in the zest from 2 oranges (boy, does it smell good!).

Cranberry Orange Muffins / The Grateful Girl Cooks!

In separate bowl, whisk together dry ingredients. Pour the wet ingredients into the dry ingredients.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Stir in milk and orange juice. Mix well.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add fresh or frozen cranberries to the batter (set enough aside (24) to put on TOP of muffin batter for garnish later). Fold them in gently, to combine.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Spoon batter into sprayed and paper lined muffin pan, filling them almost up to the top. Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?). **By the way, I sprayed the paper muffin cup holders with non-stick spray, as well (an old secret I learned from a friend whose hubby was a professional baker).  Put a couple cranberries on top of each muffin for garnish.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Bake in preheated 425 degree oven for 5 minutes, then reduce heat to 350 degrees and continue baking for an additional 18-20 minutes (or until done/light golden color). Let muffins cool for a minute or two, then remove them to wire rack to cool. I also put a sheet of aluminum foil under the rack, to help catch any drips when I glaze them later.

Cranberry Orange Muffins / The Grateful Girl Cooks!

While the muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Once muffins have cooled off, it’s time to glaze them. I simply drizzled glaze over the top of each muffin going side to side. I then turned rack one quarter turn and drizzled them again going the opposite direction (side to side, then top to bottom).

Cranberry Orange Muffins / The Grateful Girl Cooks!

Let the glaze firm up, then the muffins are ready to enjoy! Hope you will give these delicious muffins a try. They are packed with flavor!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Have a great day- God Bless You!

Cranberry Orange Muffins / The Grateful Girl Cooks!Recipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

Cranberry Orange Muffins
 
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Breakfast muffins featuring the flavors of cranberries and oranges, drizzled with a citrus glaze!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For the muffins:
  • ½ cup unsalted butter (room temperature/soft)
  • ½ cup granulated sugar
  • ¼ cup light or brown sugar, packed
  • 2 large eggs (room temp. is best)
  • ½ cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1½ cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
Directions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Notes
If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

 

 

 

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Apple Crumb Muffins

This past weekend we have had quite lot of wind and heavy rain hit us here in Portland. The temperature has dropped quite a bit from the consistent HOT temps we’ve been experiencing all summer long. To celebrate what FEELS like Fall, I made these Apple Crumb Muffins! Apple Crumb Muffins / The Grateful Girl Cooks!

Apples and cool, rainy weather just seem to go together well! So does a hungry tummy and these yummy muffins!  I found the recipe for these delicious, easy-to-prepare muffins on a blog site that I enjoy, called “Heather’s French Press”, and decided to give ’em a try. They were SO EASY to make… really! Here’s how you make them:

First you whisk together flour, baking powder, granulated sugar, salt and cinnamon (gotta have the cinnamon to make any good apple recipe a hit, right?!!!!)

Apple Crumb Muffins / The Grateful Girl Cooks!

Next, whisk together one egg, some milk and a bit of melted butter. Whisk it up good, then pour it into the flour mixture.

Apple Crumb Muffins / The Grateful Girl Cooks!Apple Crumb Muffins / The Grateful Girl Cooks!

Stir to combine the ingredients (just until blended in), then fold in the chopped apples.

Apple Crumb Muffins / The Grateful Girl Cooks!

Fill paper-lined muffin cups with the apple mixture. Fill each muffin cup about 2/3 full. PLEASE IGNORE my totally ancient/much-abused, horrible-looking muffin pans that have seen a LOT of use over the years!  Now, tell me the truth… did you ignore how gross they are, really? Uh huh. I didn’t think so. I have the same reaction every time I haul this muffin tin out of the cabinet. A little worse for the wear, but “works” just fine, so I can live with that.

Apple Crumb Muffins / The Grateful Girl Cooks!

Now it’s time to make up the crumb/streusel topping. Easy. Just mix the ingredients together in a small bowl, then distribute (crumble) them over the tops of each muffin.

Apple Crumb Muffins / The Grateful Girl Cooks!Apple Crumb Muffins / The Grateful Girl Cooks!Apple Crumb Muffins / The Grateful Girl Cooks!

Once they are all covered (use up all the crumb topping), bake the muffins at 400 degrees for about 20 minutes, then remove pan to a wire rack to cool. Once they have cooled down, you are ready to serve these delicious muffins.

Apple Crumb Muffins / The Grateful Girl Cooks!Apple Crumb Muffins / The Grateful Girl Cooks!Apple Crumb Muffins / The Grateful Girl Cooks!

These muffins also freeze well! Sure hope you will find some time to give this recipe a try! Have a great week!

Apple Crumb Muffins / The Grateful Girl Cooks!Recipe Source: http://www.heathersfrenchpress.com/2015/08/apple-streusel-coffee-cake-muffins.html

Apple Crumb Muffins
 
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Moist and delicious apple muffins, with a crumb topping make these a "must" for a quick breakfast treat!
As Prepared By:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
For The Muffins:
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • ½ cup + 2 Tablespoons milk
  • 4 Tablespoons butter, melted
  • 2 cups apples, peeled, and diced
For The Crumb Topping:
  • ½ cup granulated sugar
  • ¼ cup flour
  • ½ teaspoon cinnamon
  • 2 Tablespoons butter, melted
Directions
  1. Preheat your oven to 400 degrees F.
  2. In a medium sized bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk the egg, milk and melted butter (cooled) together.
  4. Add the egg mixture to the flour mixture. Stir this until is is just barely combined.
  5. Add the diced apples; fold them into the batter.
  6. Spoon the mixture into paper-lined or spayed standard sized muffin cups.
  7. In separate small bowl, mix together the crumb topping ingredients. Sprinkle the crumb topping over the top of each of the muffins. Use all the topping mixture.
  8. Bake the muffins at 400 degrees for 20 minutes. Remove to a wire rack, and let cool before serving. Enjoy!

 

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Jumbo Chocolate Chip-Banana Muffins

I made these Jumbo Chocolate Chip-Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee… and, you guessed it – we were “springing to life”.Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!
Spring is on the way… I am loving the changes I am seeing in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing! We’ve enjoyed a bit warmer Winter here in Portland than we’re used to… as a result, nature is “springing to life” a bit earlier than normal. I am amazed what other parts of our country have been dealing with, weather-wise this Winter.

I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. I tweaked the recipe just a bit, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips (for good measure!), I then topped the finished muffins off with a simple powdered sugar/vanilla & lemon glaze. I cooked the muffins in a jumbo sized muffin pan (makes 6 muffins), but these would be easily adapted to make in a regular sized (12 servings) muffin tin. The recipe is easy to make, and is truly delicious!

Here’s what I did:  The batter is easy to prepare. In a large bowl, mix the flour, baking soda, powder and salt together. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two are then combined to make the muffin batter. Chocolate chips are then stirred in.

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!In a prepared muffin tin, spoon the batter in, until muffin holders are slightly over 1/2 full.

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Bake (jumbo) muffins for about 30-35 minutes, or until toothpick inserted into middle of muffin comes out clean. Remove muffins to wire rack to cool.

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Mix up the powdered sugar/vanilla/lemon glaze. When muffins have cooled, drizzle the glaze over the tops of the muffins. Let icing firm up before serving.

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Once icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these muffins… I know we sure did!

Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Jumbo Chocolate Chip-Banana Muffins / The Grateful Girl Cooks!Recipe Adapted from:  http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

Jumbo Chocolate Chip-Banana Muffins
 
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Enjoy one of these Chocolate Chip-Banana Muffins with a good cup of coffee!
As Prepared By:
Recipe type: Breakfast
Serves: 6 large or 12 regular
Ingredients
For the muffins:
  • 1½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 very ripe bananas, mashed
  • ¾ cup granulated sugar
  • 1 egg, slightly beaten
  • ⅓ cup butter, melted
  • 1 cup chocolate chips (I used semi-sweet)
  • ⅓ cup finely crushed graham crackers
For the glaze:
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • few drops of fresh lemon juice (plus more, if necessary to thin glaze)
Directions
  1. Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
  2. In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
  3. In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over ½ full.
  4. Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
  5. Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
  6. Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!
Notes
If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.

 

 

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Banana Crumb Muffins

What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins at 5:00 AM… that’s what!Banana Crumb Muffins / The Grateful Girl Cooks!
I recently found this recipe on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this fantastic website and it’s author, Chris Scheuer. She is very creative and posts wonderful recipes, along with great photography by her husband, Scott!

Anyways, I woke up very early after only 3 hours sleep and decided to whip up these muffins. They sounded great, and I loved the little surprise of a cream cheese filling, along with a crumbly topping. I compare these muffins to a really, REALLY good banana nut bread… on steroids. So delicious!

Banana Crumb Muffins / The Grateful Girl Cooks!

Hot out of the oven…

The muffins are made with a layer of banana muffin batter, a layer of cream cheese filling, another layer of banana muffin batter, and crowned with a brown sugar, cinnamon and pecan . crumb mixture on top. Oh man… these are SO good!

Banana Crumb Muffins / The Grateful Girl Cooks!

Once the paper baking wrapper has been removed, you can see the three layers!

Bake ’em for about 18-20 minutes, and BOOM! These absolutely moist and delicious muffins are done and ready to gobble up! This recipe is so easy, I could even follow it after only 3 hours of sleep (yep… I don’t sleep well when the hubby is gone). I enthusiastically recommend these moist, delicious Banana Crumb Muffins. The recipe makes 12 servings, and they freeze well. Hope you will give them a try!

Banana Crumb Muffins / The Grateful Girl Cooks!

Warm muffin, with a touch of butter… Yum!

Banana Crumb Muffins / The Grateful Girl Cooks!Recipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

Banana Crumb Muffins
 
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Crumb-topped, moist and delicious banana muffins, enhanced by a cream cheese filling in the middle.
As Prepared By:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
For Muffins:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 very ripe bananas, mashed
  • ¾ cup granulated sugar
  • 1 egg, slightly beaten
  • ⅓ cup butter, melted
For Cream Cheese Filling:
  • 4 oz. cream cheese, softened
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon flour
  • ½ teaspoon vanilla
  • 1 egg, slightly beaten
For Crumble Topping:
  • 2 Tablespoons packed brown sugar
  • 4 Tablespoons all-purpose flour
  • 2 Tablespoons old-fashioned oats
  • 2 Tablespoons finely chopped pecans or walnuts
  • ½ teaspoon cinnamon
  • pinch of salt
  • 2 Tablespoons butter, melted
Directions
  1. Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
  2. Prepare the muffin batter in a large bowl: Mix the 1½ cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
  3. Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
  4. Make the Crumb Topping: Mix together the brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the mixture becomes small crumbs. Set aside.
  5. To prepare/layer the muffins: Spoon one half of the muffin batter into the bottom of the prepared muffin cups. Top the muffin batter with a Tablespoon of the Cream Cheese Filling. Top the Cream Cheese filling with the remaining half of the muffin batter. You should have three layers: Muffin Batter, Cream Cheese Filling, Muffin Batter. Now sprinkle the top of each muffin with the Crumb Topping to cover. Total of four layers!
  6. Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into the middle of the muffin comes out clean. Remove the muffin pan to a wire rack to cool.
  7. Enjoy!
Notes
**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Here’s one more to pin on your Pinterest boards!Banana Crumb Muffins / The Grateful Girl Cooks!

 

 

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