Category: Muffins

Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You’ll love these yummy muffins!
Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

Fall is the time for all things PUMPKIN! I have been making pumpkin muffins for years, but today I want to share our absolute FAVORITE recipe (found online) for these delicious breakfast treats. Full of flavor from pumpkin pie spices and topped with a decadent streusel topping, they are a real taste treat! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Muffin Batter

Before mixing the batter, remember to preheat your oven to 375°F so it’s hot when the muffins are ready to bake. To make the batter, place pumpkin puree, milk, eggs, vanilla and butter (melted but cooled) in a large mixing bowl. Whisk these ingredients well, until combined and smooth. These are your “wet” ingredients.

Melted butter, pumpkin puree, eggs and vanilla extract are whisked together in large glass bowl.The wet ingredients for the muffins are whisked together until smooth.

In a separate bowl, combine all purpose flour, granulated sugar, pumpkin pie spice, baking soda and salt, and stir to combine. These are your “dry” ingredients. Stir or whisk the dry ingredients a little at a time into the wet ingredients. Continue to stir or whisk only until the ingredients have been incorporated into the batter. Don’t overmix!.

Flour, sugar, pumpkin pie spice mix, baking soda and salt make up the dry ingredients for muffins.The dry ingredients are combined with the wet ingredients for the pumpkin pecan streusel muffins.

Place 12 paper-liners into a standard sized muffin tin. I like to give each paper liner a little shot of non-stick baking spray before filling them with batter (a little trick a former professional baker told me over 25 years ago). Fill each muffin cup about halfway with batter, dividing the batter evenly. Set the pan aside and make the streusel topping.

The muffin batter is evenly divided into 12 paper-lined muffin cups.

Make The Pecan Streusel Topping

In a small bowl, combine flour, brown sugar, granulated sugar, chopped pecans, pumpkin pie spice, melted butter and salt. Once mixed together with a spoon or fork, it will be a crumbly streusel topping for your muffins.

If you don’t have any pumpkin pie spice mix in your pantry, you can use my simple recipe to make your own. It will make a bit more than you need for this recipe, so you can have extra for the NEXT batch of muffins! Get the pumpkin pie spice mix recipe HERE.

A streusel topping is made with butter, flour, brown sugar, granulated sugar, pecans, pumpkin pie spice and salt..After being combined, the streusel topping is ready to add to the muffin batter.

Time To Bake The Pumpkin Pecan Streusel Muffins!

Top each of the muffins with the pecan streusel, dividing it evenly between the 12 muffins. Now they’re ready to bake in your preheated oven. Bake the muffins for 20 minutes at 375°F.

When done, the muffins will be nicely browned, and a toothpick inserted into the top of a muffin should come out free of batter. Remove the muffins, and lightly sprinkle sifted powdered sugar over the top of each muffin. Transfer to a wire rack to finish cooling, and then they’re ready to serve and enjoy!

Each of the cups of pumpkin muffin batter is topped with pecan streusel before baking.Powdered sugar is sifted onto the muffins after they finish baking.

Who Wants A Yummy Muffin?

After the muffins have cooled slightly, they are ready to gobble up. We think they taste fantastic just slightly warm or at room temperature! Peel back those muffin paper-liners, and take a big bite.

These muffins are AMAZING! My husband says they are some of the best muffins he’s ever had (and he’s eaten a LOT of muffins over the years). Hope you enjoy them just as much as we do. YUM! They truly taste wonderful any time of year, but we especially love their warm pumpkin spice flavor during FALL! 

Pumpkin Pecan Streusel Muffins, cooling on a wire rack after baking.A close up of one of the pumpkin pecan streusel muffins.

I am confident you will really love these delicious Pumpkin Pecan Streusel Muffins. They are absolutely wonderful! Thanks for stopping by, and I sincerely invite you to come back soon for more family-friendly recipes. Have a great day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: Kathi and Rachel (a mother-daughter team), at laughingspatula.com/pumpkin-pecan-crunch-muffins/

Pumpkin Pecan Streusel Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

Category: Breakfast, Brunch, Snack
Cuisine: American
Keyword: pumpkin pecan streusel muffins
Servings: 12 muffins
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons pumpkin pie spice (see NOTES below to make your own)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 2 large eggs
  • ¼ cup milk
  • cup butter (melted and cooled) = 5½ Tablespoons
  • 1 teaspoon vanilla extract
For Streusel Topping:
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ½ cup chopped pecans can substitute walnuts
  • 2 Tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice (see NOTES below for substitution)
  • ¼ teaspoon salt
  • cup butter, melted = 5½ Tablespoons
Sprinkle Finished Muffins With A Small Amount Of SIFTED Powdered Sugar (if desired)
    Instructions
    1. Preheat oven to 375°F.

    2. Place pumpkin puree, milk, eggs, vanilla and melted (but cooled) butter in a large mixing bowl. Whisk well, until combined/smooth.

    3. In a separate bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt; stir to combine. Stir or whisk these ingredients a little at a time into the pumpkin mixture. Stir or whisk only until ingredients have been incorporated into the batter. Don't overmix!

    4. Place 12 paper-liners into a standard sized muffin tin. Spray paper liners with non-stick baking spray, if desired. Fill each muffin cup about halfway with batter, dividing the batter evenly. Set pan aside; make streusel topping.

    5. MAKE STREUSEL TOPPING: In a small bowl, combine flour, brown sugar, granulated sugar, pecans, pumpkin spice, melted butter and salt. Streusel topping will be fairly crumbly. Top muffins with streusel, dividing evenly.

    6. Bake muffins for 20 minutes at 375°F. When done, muffins will be browned on top and a toothpick inserted into the top of a muffin should come out batter-free. Remove from oven; lightly sprinkle sifted powdered sugar on top of each muffin. Transfer to wire rack to finish cooling, then serve and enjoy!

    Recipe Notes

    NOTES: Don't have any pumpkin pie spice for this recipe? Make your own! HERE is the recipe for a handy mix (this makes extra), so you will have it handy. https://www.thegratefulgirlcooks.com/pumpkin-pie-spice-mix/

    Nutrition Facts
    Pumpkin Pecan Streusel Muffins
    Amount Per Serving (1 muffin)
    Calories 332 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 59mg20%
    Sodium 345mg15%
    Potassium 126mg4%
    Carbohydrates 46g15%
    Fiber 2g8%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 3546IU71%
    Vitamin C 1mg1%
    Calcium 37mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

     

     

     

     

    Rum Raisin Muffins

    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

    I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. This recipe has a very basic brown sugar batter, and has lots of rum-marinated raisins inside. It sounded intriguing, so I made them the first time for my husband and I.

    We really liked them! They are not overly sweet, and honestly don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin. They’re perfect for a quick breakfast or snack, and are very easy to make! Here’s how:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Do You REALLY Soak The Raisins In Rum?

    Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind. You can use light rum, dark rum, or coconut rum, whatever type you have access to.

    The raisins will take an hour to soak, so plan ahead! Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated. Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.

    Raisins are soaked in rum before adding to muffin batter.

    Prepare The Muffin Batter

    Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12 cup muffin pan. Now let’s make the batter! It’s a cinch. Sift all purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.

    Brown sugar is stirred into sifted flour, baking powder and salt.

    Place two eggs in a separate bowl, and whisk them lightly. Add the oil and milk, and whisk these wet ingredients together until fully combined.

    Milk is added to beaten eggs and oil in large bowl.Wet ingredients are whisked together before adding to dry ingredients.

    Finish The Batter

    Hollow out a “well” in the middle of the bowl of dry ingredients, and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix. Stir all the batter ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.

    Wet ingredients and rum-soaked raisins are added to dry ingredients.The batter for the rum raisin muffins is ready to use.

    Bake The Rum Raisin Muffins

    Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.

    Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done. The finished muffins will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in the pan) for 5 minutes, then transfer them to a wire rack to finish cooling.

    Paper-lined muffin cups are filled with the muffin batter.After baking, the rum raisin muffins are nicely browned on top.

    Time To Eat!

    The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are. They are filled with plump, chewy raisins, and taste wonderful. I really hope you enjoy them.

    Each of the rum raisin muffins is full of rum-soaked raisins!

    Thank you so much for stopping by. I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t possibly finish them all in one sitting, pop a few into re-sealable freezer bags and toss ’em in the freezer to enjoy at a later date.

    Looking For More MUFFIN Recipes?

    You can find all of my yummy muffin recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Parragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)

    Rum Raisin Muffins
    Prep Time
    10 mins
    Cook Time
    18 mins
    Marinating Time For Raisins (inactive)
    1 hr
    Total Time
    1 hr 28 mins
     

    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: rum raisin muffins
    Servings: 12 muffins
    Calories Per Serving: 255 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups raisins
    • 3 Tablespoons rum white, dark or coconut
    • 2 cups all purpose flour
    • 1 Tablespoon baking powder
    • ½ teaspoon ground cinnamon
    • teaspoon salt
    • ½ cup dark brown sugar* * a HEAPING, packed ½ cup
    • 2 large eggs
    • 1 cup milk* * a SCANT cup of milk
    • 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
    Instructions
    1. Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.

    2. Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.

    3. Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.

    4. Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.

    5. Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!

    Recipe Notes

    Caloric calculation made utilizing vegetable oil in recipe.

    Nutrition Facts
    Rum Raisin Muffins
    Amount Per Serving (1 muffin)
    Calories 255 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 6g38%
    Cholesterol 32mg11%
    Sodium 54mg2%
    Potassium 326mg9%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 84IU2%
    Vitamin C 1mg1%
    Calcium 88mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

    Fresh Strawberry Muffins

    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

    We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far! I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

    Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here. I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)!

    Scroll Down For A Printable Recipe Card At the Bottom Of The Page

    Use FRESH Strawberries

    This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries! Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

    This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins. Here’s how to make them: (NOTE: there is also a printable recipe card at the very bottom of this post)

    Fresh strawberries from our garden will be added to muffin batter.

    Make The Muffin Batter

    Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes. Add a large egg, and then continue mixing until fully combined.

    Butter and sugar are creamed using a mixer, and then an egg is added to batter.The batter is fully mixed together before adding dry ingredients and milk.

    In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk. Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

    Dry ingredients (flour, baking powder, salt) are slowly added to muffin batter in batches..Milk is added to muffin batter in batches (alternating with dry ingredients).

    Add Strawberries – GENTLY!

    Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

    By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene. Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

    Chopped fresh strawberries are added to the bowl of muffin batter.The fresh strawberries are GENTLY mixed into the muffin batter.

    Preparing Fresh Strawberry Muffins For Baking

    This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners. TIP: I even lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking! Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

    In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly. Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

    Batter is placed into greased paper liners in muffin tin.A cinnamon sugar mixture is sprinkled over top of fresh strawberry muffins before baking.

    Ready For The Oven

    Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake. Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

    TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

    You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking. The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

    Baked fresh strawberry muffins, hot from the oven.

    The Fresh Strawberry Muffins Are Ready To Eat!

    Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature. The flavor of the strawberries seems to be more prevalent when not served totally smokin’ hot.

    The strawberry muffins cooling on a wire rack.One of the fresh strawberry muffins, cut in half, buttered, and ready to eat!

    I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.They also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

    Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

    Looking For More MUFFIN Recipes?

    You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

    Fresh Strawberry Muffins
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: fresh strawberry muffins
    Servings: 12 muffins
    Calories Per Serving: 214 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter , softened
    • ¾ cup granulated sugar
    • 1 large egg
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ cup milk
    • ¾ teaspoon vanilla extract
    • cups chopped fresh strawberries
    • 1 Tablespoon granulated sugar (for topping)
    • ¾ teaspoon ground cinnamon (for topping)
    Instructions
    1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

    2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

    3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

    4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

    5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

    Nutrition Facts
    Fresh Strawberry Muffins
    Amount Per Serving (1 muffin)
    Calories 214 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Cholesterol 36mg12%
    Sodium 176mg8%
    Potassium 138mg4%
    Carbohydrates 32g11%
    Fiber 1g4%
    Sugar 15g17%
    Protein 3g6%
    Vitamin A 278IU6%
    Vitamin C 11mg13%
    Calcium 53mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

    Chocolate Chip Banana Nut Muffins

    Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

    Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

    If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

    So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

    Scroll Down For A Printable Recipe Card At the Bottom Of The Page

    Making The Muffin Batter Is EASY!

    While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

    Sifted dry ingredients, chocolate chips, and chopped pecans in mixing bowl.

    In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

    Ripe bananas, an egg, and vegetable oil are mixed together in medium bowl.Once mixed, the banana, egg and oil mixture is ready to add to dry ingredients.

    Combine The Wet And Dry Ingredients

    Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

    Time to stir together all the ingredients for the chocolate chip banana nut muffins.The muffin batter is now ready to scoop into the muffin cup paper liners.

    Time To Bake The Chocolate Chip Banana Nut Muffins!

    Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

    Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

    The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

    The 12 muffin cup holders are each filled 3/4 of the way with batter.The finished chocolate chip banana nut muffins are golden brown when fully baked.

    Let Cool A Bit, Then It’s Time To EAT!

    Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

    Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

    A dozen muffins are cooling on a wire rack.Chocolate chip banana nut muffins are filled with chocolate and taste delicious.

    I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

    Looking For More MUFFIN Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Adapted From: my mom’s recipe for banana nut bread

    Chocolate Chip Banana Nut Muffins
    Prep Time
    10 mins
    Cook Time
    25 mins
    Total Time
    35 mins
     

    Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: chocolate chip banana nut muffins
    Servings: 12
    Calories Per Serving: 295 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • ½ cup granulated sugar
    • 1 cup pecans or walnuts , chopped
    • ½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
    • 1 large egg
    • ¼ cup vegetable oil
    • 3 medium bananas (very ripe)
    • 1 Tablespoon fresh lemon juice
    Instructions
    1. Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.

    2. In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,

    3. Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!

    4. Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

    Nutrition Facts
    Chocolate Chip Banana Nut Muffins
    Amount Per Serving (1 muffin)
    Calories 295 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Cholesterol 18mg6%
    Sodium 200mg9%
    Potassium 291mg8%
    Carbohydrates 38g13%
    Fiber 3g13%
    Sugar 16g18%
    Protein 4g8%
    Vitamin A 54IU1%
    Vitamin C 3mg4%
    Calcium 48mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

    Chocolate Espresso Muffins (Air Fryer)

    Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!
    Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

    Today I want to share a delicious recipe for yummy chocolate espresso muffins COOKED IN AN AIR FRYER! These muffins are ridiculously EASY to make, and taste really GOOD! I’ve also included directions for preparing them in an oven (see recipe card below), in case you don’t have access to an air fryer.

    We are sure enjoying the air fryer I ordered last year using gift cards I was given for my birthday. In air fryers, highly heated air cooks all types of food, and gives it the “effect” of frying without having to use lots of cooking oil. I found this particular recipe in the cookbook that came along with the Cosori air fryer I got last year.

    Scroll Down For A Printable Recipe Cad At the Bottom Of the Page

    TRUE STORY OF MUFFIN FAILURE!

    When I first got my air fryer last year, I’m embarrassed to tell you this, BUT I made these muffins without a muffin tin! I filled up paper liners (cause the cookbook said to fill up the muffin cups, and paper liners are KINDA muffin cups, right?), then cooked them. Probably one of the dumbest things I’ve ever done in the kitchen!

    I had NO idea what I was doing with this newfangled air fryer thing of mine! BIG MISTAKE! They cooked all right, but came out looking like hard chocolate hockey pucks! Ugh. Seriously… the batter had spread and flattened way out in the paper liners (probably begging for mercy). True Story. I was mortified! Into the trash they went.

    **Moral of That Sad Story: Don’t Be Like ME. When making muffins in an air fryer, you will need to have muffin tins that fit in the basket of your air fryer. DUH. The End.** Once I figured it out, there have been no problems with ’em ever since! The ones I have hold 4 muffins each (I ordered them online). This recipe yields 8 muffins, so I cooked them in 2 batches!

    Time To Make The Batter For Chocolate Espresso Muffins!

    Measure all purpose flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk these “dry” ingredients together to fully combine them.

    Dry ingredients for muffins are whisked together until blended.

    In a separate bowl, whisk together the milk, egg, vanilla extract, oil and vinegar. Once combined, pour these “wet” ingredients into the bowl with the “dry” ingredients. Whisk well, to fully incorporate all ingredients. THIS is your batter for the chocolate espresso muffins! EASY!

    Wet ingredients for the chocolate espresso muffins are added to dry ingredients.The muffin batter is mixed together before adding to paper liners.

    Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

    You will need muffin tins that are small enough to fit in your air fryer. Spray the muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide the batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

    Batter is poured into paper liners in muffin tins, and then cooked in an air fryer.

    Cooking The Muffins In An Air Fryer

    Preheat the air fryer to 300°F. Once the air fryer is preheated, quickly but carefully put your filled muffin tin into the basket. Be careful, because the air fryer is hot at this point!

    Cook the chocolate espresso muffins at 300°F for 15 minutes. I recommend checking on them for “done-ness” at the 13 minute mark. Pause the machine and check by inserting a toothpick into the top center of a muffin. Continue to cook until done. This is important because temperatures can vary between different brands of air fryers.

    Four chocolate espresso muffins are cooked at a time in the air fryer.

    This is how the muffins looks like after cooking them in the air fryer. A little wonky at times (this was my 3rd batch), but absolutely delicious! Transfer the muffins from the pans to a wire rack to cool. Pop the remaining batch of muffins into the air fryer, and then you’re done!

    The finished air fryer muffins turned out really nice!

    Ready To Enjoy These Muffins!

    The photo below shows one of the chocolate espresso muffins, sliced in half. The inside is perfectly cooked! This was a fun way to make breakfast muffins… in an air fryer… who knew?

    A peek at the inside of one of the air fryer chocolate muffins.Chocolate espresso muffins on a plate, ready to eat!

    Can Chocolate Espresso Muffins Be Baked In An OVEN?

    Yes! If you do not have access to an air fryer, these muffins can be baked in a traditional oven. They will only take a few minutes more to bake! Prepare the batter using the  instructions below (in the recipe card). Cook them in a 375°F oven for between 15 and 20 minutes. Insert a toothpick into the center of the muffin to check for doneness. If it comes out clean, they are ready!

    Thanks for visiting! Hope you enjoy these yummy tasting muffins. If you enjoy muffins, you will enjoy my recipes for cranberry orange muffins, dark chocolate almond chia muffins, and many others listed in the Recipe Index at the top of the page.  I hope you have a wonderful day, friends. Make it a good one!

    Looking For More AIR FRYER Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: “Cosori Air Fryer Recipes”, (this recipe booklet came with the purchase of my Cosori air fryer), page 108

    Chocolate Espresso Muffins (Air Fryer)
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: chocolate espresso muffins
    Servings: 8 muffins
    Calories Per Serving: 247 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup all purpose flour
    • ¾ cup light brown sugar
    • ½ cup cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon espresso powder *see Notes Section
    • ½ teaspoon baking soda
    • 1 large eggs
    • ¾ cup milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon apple cider vinegar
    • cup vegetable oil
    • non stick cooking spray
    Instructions
    1. Measure flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk together to fully combine.

    2. In a separate bowl, whisk together milk, egg, vanilla, oil and vinegar. Once combined, pour into the bowl with the flour, cocoa powder, etc. Whisk well, to fully mix ingredients, and remove any lumps in the batter.

    3. You will need muffin tins small enough to fit your air fryer basket. Spray muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

    For Air Fryer:
    1. Preheat air fryer to 300°F. Once preheated, quickly but carefully place filled muffin tin into the basket. Be careful, because air fryer is hot! Cook at 300°F for 15 minutes. Check for "done-ness" at the 13 minute mark. Pause machine and check, by inserting a toothpick into center of a muffin. Continue to cook until done, and toothpick comes out clean. Transfer pan from air fryer basket to a wire rack to cool. Let cool for 5 minutes, before removing muffins from pan. Cook remaining batch of muffins, and enjoy, once cooled to room temperature!

    For Oven:
    1. Prepare muffins following instructions above. Cook muffins at 375°F for 15-20 minutes. Insert a toothpick into center of the muffin to check for doneness. If it comes out clean, they are ready! Let cool for 5 minutes before removing them from pan.

    Recipe Notes

    **No espresso powder? Substitute 3/4 teaspoon finely ground instant coffee granules!**

    Nutrition Facts
    Chocolate Espresso Muffins (Air Fryer)
    Amount Per Serving (1 muffin)
    Calories 247 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 8g50%
    Cholesterol 27mg9%
    Sodium 241mg10%
    Potassium 194mg6%
    Carbohydrates 37g12%
    Fiber 2g8%
    Sugar 21g23%
    Protein 4g8%
    Vitamin A 82IU2%
    Calcium 69mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

    Blackberry Muffins

    Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!
    Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

    We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

    Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

    I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Picking fresh blackberries at a local farm!

    Let’s Make Some Blackberry Muffins!

    The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

    Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

    Flour, cinnamon, salt, baking powder and baking soda are whisked in bowl.

    In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

    Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

    Eggs, sour cream, etc. are mixed together, then added to dry ingredients to make muffin batter.

    Prepare The Blackberries

    If using FRESH blackberries: cut them in half before adding to the muffin batter.
    If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

    Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

    Blackberries are cut in half before adding to muffin batter.Blackberries are added to the muffin batter.

    Fill The Muffin Cups

    Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

    The batter for the muffins is streaked with color from the blackberries.Muffin batter is placed into muffin liners, and is ready to bake!

    Time To Bake The Blackberry Muffins!

    Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

    Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

    Here are the muffins, straight out of the oven, cooling on a wire rack.Can you see all the blackberries in the muffins? Yum.

    We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

    One of the blackberry muffins, cut in half, served with butter.

    We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

    You can see the blackberry pieces inside each of the blackberry muffins once cut.

    Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

    Looking For More MUFFIN Recipes?

    You can find all of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

    Blackberry Muffins
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    40 mins
     

    Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

    Category: Bread/Breakfast, Snack
    Cuisine: American
    Keyword: blackberry muffins
    Servings: 16 muffins
    Calories Per Serving: 207 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups all purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1 Tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large eggs
    • 1 cup sour cream
    • 1 teaspoon milk
    • 1 cup granulated sugar
    • 8 Tablespoons warm melted butter (1 stick)
    • 1 teaspoon vanilla extract
    • cups blackberries (fresh or frozen) *See note in directions*
    Instructions
    1. Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.

    2. Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.

    3. In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

    4. If using FRESH blackberries: cut them in half before adding to muffin batter.
      If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.

      *Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.

    5. Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

    Nutrition Facts
    Blackberry Muffins
    Amount Per Serving (1 g)
    Calories 207 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Cholesterol 46mg15%
    Sodium 179mg8%
    Potassium 159mg5%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 13g14%
    Protein 4g8%
    Vitamin A 289IU6%
    Vitamin C 3mg4%
    Calcium 65mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

     

    Banana Chocolate Chip Muffins

    EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You’ll LOVE these simple, yummy breakfast treats!
    EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!

    I’ve been making banana chocolate chip muffins for years, because we love them! Recently I tried a “slightly different” recipe I found on Pinterest, which has sour cream as one of the ingredients. We had some super ripe bananas on the counter that were begging to be used… so they became yummy breakfast muffins!

    This recipe is incredibly EASY to make with minimal “prep time” (10 minutes), and the addition of sour cream makes these banana chocolate chip muffins very moist and delicious! We really enjoyed them a lot, so I want to pass the simple recipe on to you today!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Banana Chocolate Chip Muffins

    Preheat your oven to 350° F.  Prepare a standard sized muffin tin, by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.

    Place very ripe bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use an electric mixer to blend these ingredients well. You will still have little pieces of banana in the batter when done mixing.

    Bananas, eggs, butter, sour cream, etc. are mixed together for batter for banana chocolate chip muffins.

    Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir these ingredients together until batter is fully blended.

    Just like that, you have the batter made for these banana chocolate chip muffins! In less than 10 minutes prep time, you are ready to get these muffins portioned out, and in the oven!

    Flour, sugar, soda and chocolate chips are mixed into banana chocolate chip muffins batter.

    Bake The Banana Chocolate Chip Muffins

    Pour or spoon the banana chocolate chip batter into the prepared muffin tin, equally dividing the batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells. OPTIONAL: If you want, you can a few chocolate chips to the top of the muffins before baking (for appearance), but it is not necessary. I did not do this step, as you can see from the photos below.

    Bake the banana chocolate chip muffins on the middle rack at 350° F for 20 minutes, or until the muffins are golden brown on top.  When done, remove the pan from the oven.

    Banana chocolate chip muffins are prepared in muffin tins, then baked until golden brown.

    Transfer the muffins to a wire rack to cool slightly before serving.  This recipe makes 12 delicious banana chocolate chip muffins (and they freeze well).

    The banana chocolate chip muffins, cooling on a wire rack after baking.

    Once cooled a bit, the muffins are ready for you (and those you love) to enjoy!  Behold… my cute little banana chocolate chip muffin, on a plate, ready to slice in half and enjoy with a tiny bit of softened butter (and a cup of coffee)!

    One of the banana chocolate chip muffins, on a plate, ready to be eaten.

    One of the banana chocolate chip muffins, sliced in half to show the inside.

    We really enjoyed these scrumptious banana chocolate chip muffins. My husband really loved these muffins, too, even though he is not the world’s biggest banana muffin or banana bread fan! They were so easy to make, and taste delicious!

    I gave a few of the muffins to our oldest son to enjoy, and froze a few for another time when we want a muffin for breakfast! YUM! Hope you try this EASY and quick recipe! I’m pretty sure you will love these muffins as much as we did! Have a GREAT day!

    Looking for More MUFFIN Recipes?

    You can find ALL of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original Recipe Source: https://designeddecor.com/tantalizing-tuesday-chocolate-chip-banana-muffins/

    Banana Chocolate Chip Muffins
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     
    EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!
    Category: Bread/Breakfast
    Cuisine: American
    Keyword: banana chocolate chip muffins
    Servings: 12 muffins
    Calories Per Serving: 306 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 bananas (very ripe)
    • 3 Tablespoons sour cream
    • 1 teaspoon vanilla extract
    • 1/2 cup butter (2 sticks) , softened
    • 2 eggs
    • 1 cup granulated sugar
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 3/4 cup chocolate chips
    Instructions
    1. Preheat oven to 350° F. Prepare a standard-sized muffin tin by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.

    2. Place bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use electric mixer to blend well. You will still have little pieces of banana in the batter when done. Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir ingredients until batter is fully blended.

    3. Pour or spoon batter into prepared muffin tin, equally dividing batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells. OPTIONAL: You can add a few chocolate chips to the top of the batter before baking (for appearance), but it is not necessary.  

    4. Bake on the middle rack of preheated 350° F oven for 20 minutes, or until golden brown on top. When done, remove from oven. Transfer muffins out of pan to a wire rack to cool slightly before serving. Enjoy!

    Nutrition Facts
    Banana Chocolate Chip Muffins
    Amount Per Serving (1 muffin)
    Calories 306 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Cholesterol 50mg17%
    Sodium 179mg8%
    Potassium 144mg4%
    Carbohydrates 47g16%
    Fiber 1g4%
    Sugar 27g30%
    Protein 4g8%
    Vitamin A 330IU7%
    Vitamin C 2.6mg3%
    Calcium 28mg3%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!

    Pumpkin Chocolate Chip Muffins

    Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!
    Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

    Fall is here and pumpkins are everywhere you look!  I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins. This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it.  There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

    I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips. The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Pumpkin Chocolate Chip Muffins

    The first thing to do is preheat your oven to 400°F. While the oven is preheating, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

    Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

    Eggs, pumpkin, Greek yogurt and brown sugar are mixed to make batter for pumpkin chocolate chip muffins.

    Batter for pumpkin chocolate chip muffins is whisked together.

    In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats).  Add this dry mixture to the pumpkin batter in bowl. Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

    Dry ingredients are added to batter for pumpkin chocolate chip muffins.

    Add chocolate chips, then fold them into batter.

    Chocolate chips are added to pumpkin muffin batter.

    Evenly divide filling into prepared paper muffin liners in pan.  The batter will almost come to the top of the liners. Sprinkle the top of each muffin with a few more chocolate chips.

    Batter for pumpkin chocolate chip muffins is divided into 12 muffin tins.

    Time To Bake The Pumpkin Chocolate Chip Muffins

    Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes. To test for doneness, insert a toothpick into center of a muffin. If the toothpick comes out clean, the muffins are done.

    Pumpkin chocolate chip muffins cooling down, after baking.

    Time to EAT!

    Remove the muffin pan from oven. Carefully lift out pumpkin chocolate chip muffins, and transfer them to a wire rack to cool.

    Close up photo of pumpkin chocolate chip muffins, on wire rack.

    Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container. Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down.  The muffins are filled with flavor (and chocolate chips!).

    A look at the inside of one of the pumpkin chocolate chip muffins.

    I hope you enjoy these easy to prepare muffins! Each muffin, when prepared as written, have a total of approximately 154 calories. That’s pretty low in calories for such a great tasting muffin! Hope you enjoy these muffins…Have a GREAT day!

    If You Enjoyed These Muffins, Read On!

    We love muffins!  Be sure and check out my other muffin recipes in the Recipe Index (at the top of the page). There are many delicious muffin recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature.

    Original Recipe Source: https://buildyourbite.com/skinny-pumpkin-chocolate-chip-muffins/

    Pumpkin Chocolate Chip Muffins
    Prep Time
    10 mins
    Cook Time
    17 mins
    Total Time
    27 mins
     

    Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

    Category: Breakfast, Snacks
    Cuisine: American
    Keyword: pumpkin chocolate chip muffins
    Servings: 12 muffins
    Calories Per Serving: 154 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup nonfat Greek plain yogurt
    • 1 cup canned pumpkin puree
    • 1/3 cup brown sugar
    • 2 eggs
    • 1 Tablespoon vanilla extract
    • cups all purpose flour (or whole wheat flour)
    • 1/2 cup old fashioned rolled oats
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1/2 cup chocolate chips (reg. or mini)
    Instructions
    1. Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

    2. Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.
    3. In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda).  Add to pumpkin batter in bowl.  Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.

    4. Evenly divide filling into prepared paper muffin liners.  Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.

    5. Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

    Recipe Notes

    Caloric calculation was based on using all purpose flour (versus whole wheat).

    Nutrition Facts
    Pumpkin Chocolate Chip Muffins
    Amount Per Serving (1 muffin)
    Calories 154 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Cholesterol 29mg10%
    Sodium 97mg4%
    Potassium 147mg4%
    Carbohydrates 26g9%
    Fiber 1g4%
    Sugar 12g13%
    Protein 5g10%
    Vitamin A 3235IU65%
    Vitamin C 0.8mg1%
    Calcium 64mg6%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

    Peach Jam Muffins

    You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon!
    You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!

    Do you enjoy making muffins? I’ve posted a variety of muffin recipes on this blog, including Blueberry Crumble, Banana Espresso Chocolate Chip, Cranberry Orange, Carrot Cake, and Apple Raisin, to name a few.

    I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious! Here’s how to make them:

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    How To Make Peach Jam Muffins

    Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. TIP: If FRESH peaches are not in season or readily available, you can easily substitute a 16 ounce can of peaches. DRAIN them, then dice them, before adding to recipe.

    Fresh peaches are peeled, then diced and added to egg, for muffins.

    In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until the batter is combined and moistened. The mixture will be fairly thick.

    Dry ingredients are combined then added to peaches for muffins.

    Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders.

    Batter for peach jam muffins is added to muffin tin for baking.

    Time To Bake The Peach Jam Muffins

    Bake peach jam muffins at 400° F. for 15-20 minutes, or until the tops of the muffins are light golden brown.  Remove the pan from oven. Let the peach jam muffins cool in the pan for 5 minutes, then transfer muffins out of pan onto a wire rack to cool.

    Baked peach jam muffins, hot out of oven.

    Peach jam muffins cool down on wire rack before adding glaze.

    Brush The Top Of The Muffins With Peach Jam

    Use a pastry brush to cover the tops of the muffins with (room temperature) peach jam. I place a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe. YUM!

    Peach jam is brushed on top of each muffin with a pastry brush.

    Time To EAT!

    Once the peach jam muffins have cooled  to room temperature, they are ready to eat and enjoy! They’re sweet, and filled with peaches. I’m confident you’ll enjoy these delicious treats.

    One dozen peach jam muffins on white serving tray, ready to eat!

    Close up photo of one peach jam muffin, with fresh peach slice in front.

    Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table!  See the diced peaches inside the muffin (below)? 

    An inside look at a cut open peach jam muffin.

    These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love!  Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a fantastic day, friends!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    The Grateful Girl Cooks!
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    Author's signature

    Peach Jam Muffins
    Prep Time
    15 mins
    Cook Time
    18 mins
    Total Time
    33 mins
     
    You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!
    Category: Bread/Breakfast
    Cuisine: American
    Keyword: peach jam muffins
    Servings: 12
    Calories Per Serving: 192 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 peaches (large) , peeled, chopped fine
    • 1/3 cup vegetable oil
    • 1/2 teaspoon vanilla extract
    • 1 egg , slightly beaten
    • 2 cups all purpose flour
    • 1/3 cup granulated sugar
    • 3 teaspoons baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/3 cup peach jam , room temperature
    Instructions
    1. Preheat oven to 400° F.  Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine.
    2. In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick.
    3. Fill 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders. Bake muffins at 400° F. for 15-20 minutes, or until tops are light golden brown.  Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack.

    4. Use a pastry brush to cover tops of muffins with room temperature peach jam. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy!

    Recipe Notes

    No fresh peaches in season? Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary.

    Nutrition Facts
    Peach Jam Muffins
    Amount Per Serving (1 muffin)
    Calories 192 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 5g31%
    Cholesterol 13mg4%
    Sodium 106mg5%
    Potassium 183mg5%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 100IU2%
    Vitamin C 2.5mg3%
    Calcium 53mg5%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!

    Blueberry Lemon Muffins

    Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with the flavors of fresh blueberries and lemon zest, and topped with a lemon glaze. You’re gonna LOVE these muffins!
    Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!

    Do you love blueberries! We sure do! In the past I’ve used blueberries to make scones, crumble muffins,  ice cream, smoothies, french toast, jam, bagels and galettes, to name a few recipes that feature this versatile little berry! And wow, do I ever LOVE these yummy blueberry lemon muffins!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Picking Fresh Blueberries Is One Of My Summer Traditions

    I love to go pick fresh blueberries at Rowell Brothers Farm every summer (a local U-Pick farm that’s been farming the land there since 1853). They consistently produce a wide variety of delicious berries on their HUGE farm (marionberries, blackberries, boysenberries, raspberries, blueberries, etc.). They sell them at very reasonable prices (and you can nibble on the berries for free while you pick!).

    Earlier this summer I picked raspberries and boysenberries there, but this time, once they were ripe, I went for BLUEBERRIES! I went there last week and picked 9 pounds of juicy blueberries in an hour, then brought them home. Some were destined for our freezer, where I can use them all year round. BUT… some of the fresh blueberries were used to make these incredible tasting blueberry lemon muffins!

    A photo collage from blueberry picking at a local farm.

    How Do I Make These Delicious Blueberry Lemon Muffins?

    I’m so glad you asked!  Here’s how: Before you begin making the muffin batter, preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

    Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes… 5 minutes!).  When done, the mixture will have thickened slightly.  Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.

    Beating eggs, sugar, and sour cream for the muffin batter.

    In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated.

    Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).

    Whisking flour and baking powder into muffin batter.

    Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.

    Adding lemon zest, lemon juice and blueberries into muffin batter.

    Fill The Muffin Tins And Bake!

    Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to the top). Bake muffins at 400° F. for 20-22 minutes. When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color.

    When done baking, remove pan from oven. The muffins should be slightly golden in color.

    Muffin cups are filled with batter, then baked until done.

    Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later.

    Let the muffins cool to room temperature. By the way… LOOK at those muffins with those juicy blueberries!

    Baked blueberry lemon muffins, cooling on a wire rack.

    Make The Lemon Glaze

    While the muffins are cooling, whip up a quick lemon glaze (trust me… you WANT the lemon glaze on these muffins… it is the perfect finishing touch! To make the glaze, simply combine powdered sugar, lemon juice and lemon zest in a small bowl until fully blended.

    You want the glaze to have a good consistency to drizzle over the top of each muffin, but not be too thin where it runs all over. If you want it thicker, add a bit more powdered sugar. If you want it a bit thinner, add a bit more lemon juice (or water). Stir until all lumps are gone.

    Mixing lemon glaze to drizzle on top of blueberry muffins.

    Glaze The Blueberry Lemon Muffins

    When muffins are at room temperature, drizzle lemon glaze over top of each one. The foil you placed under the wire rack should catch any wayward drips, which will make your cleanup so much easier!

    Let the glaze firm up for several minutes, then these delicious blueberry lemon muffins are ready to eat! Don’t they look GOOD? (picture me drooling here!)

    Blueberry lemon muffins are drizzled with lemon glaze and are ready to eat!

    Pour yourself a good cup of coffee or tea, grab a muffin… and ENJOY the absolutely yummy taste of these delicious treats! You can see in the photo below what the blueberry lemon muffins look like on the inside. They’re bursting with blueberries!

    Time for a blueberry muffin with lemon glaze... and a cup of coffee!

    Lots of lemon and blueberry flavor in each bite of muffin!

    We LOVED these blueberry lemon muffins, and I am confident you will, too! We enjoyed them so much I froze several of them so that we could take them with us on an upcoming road trip!  That’s right… these delicious muffins are going on vacation with us! HA HA!

    Hope you will give these delicious muffins a try. Your family and/or friends will thank you! Thanks for stopping by today, and hope you will come back soon for more yummy recipes.

    Looking For More MUFFIN Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious muffin recipes you’re gong to love, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Have a FANTASTIC day!

    Author's signature

    Recipe Adapted from: Natasha, at https://natashaskitchen.com/blueberry-muffins-with-lemon-glaze/

    Blueberry Lemon Muffins
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     
    Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!
    Category: Breakfast
    Cuisine: American
    Keyword: blueberry lemon muffins
    Servings: 12 muffins
    Calories Per Serving: 307 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Muffin Batter:
    • 2 eggs (large) (at room temperature)
    • 1 cup granulated sugar
    • 1 cup sour cream
    • 1/2 cup vegetable oil (or LIGHT olive oil)
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons lemon zest
    • 2 Tablespoons fresh lemon juice
    • cups fresh blueberries
    For Lemon Glaze:
    • 1 cup powdered sugar
    • 1/2 teaspoon lemon zest
    • Tablespoons fresh lemon juice
    Instructions
    1. Preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

    2. Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes... 5 minutes!). When done, the mixture will have thickened slightly. Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.
    3. In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated. Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).
    4. Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.
    5. Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to top). Bake muffins at 400° F. for 20-22 minutes . When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color. Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later. Let the muffins cool to room temperature. While muffins cool, prepare lemon glaze.

    To Make Lemon Glaze:
    1. Stir powdered sugar, lemon juice and lemon zest in a small bowl until fully blended, and lumps are gone. You want a good consistency to drizzle over the top of each muffin, but not too thin where it runs all over. If you want glaze thicker, add a bit more powdered sugar. If you want glaze thinner, add a tiny bit more lemon juice (or water). Once muffins are at room temperature, drizzle lemon glaze on top of each one (the foil under the rack will catch wayward drips, which makes cleanup easy). Let the glaze firm up for several minutes, then muffins are ready to eat! ENJOY!

    Nutrition Facts
    Blueberry Lemon Muffins
    Amount Per Serving (1 muffin)
    Calories 307 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 8g50%
    Cholesterol 33mg11%
    Sodium 74mg3%
    Potassium 154mg4%
    Carbohydrates 47g16%
    Fiber 1g4%
    Sugar 28g31%
    Protein 3g6%
    Vitamin A 110IU2%
    Vitamin C 4.2mg5%
    Calcium 64mg6%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!