Category: Muffins

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!
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Have a FANTASTIC day!

Author's signature

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

0 from 0 votes
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!

Apple Raisin Muffins

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
The recipe makes 18 incredible tasting muffins that you and your family will LOVE!

The recipe makes 18 incredible tasting muffins that you and your family will LOVE! We first tried these delicious apple raisin muffins many years ago, and I recently re-discovered the old battered 3×5 index card with the handwritten recipe, in my old recipe box.

I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was… but I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT, and are also very easy to make!

The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples.  No biggie. Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!

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

How To Make These Apple Raisin Muffins

Start by preheating your oven to 325° F.  The next thing is dicing the apples into small chunks.  You will need a total of 4 cups diced apples… I used 3 granny smith apples and 1 gala apple (but 4 cups of any firm apple will do just fine!).  Make sure to leave the peel ON the apples!

Apples diced into small pieces for muffins

Place the diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.

Diced apples for muffins are coated with sugar in bowl

Egg, oil and vanilla added to apple muffin mixture in bowl

In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

Flour and spices added to muffin mixture in bowl

Raisins and pecans are added to apple muffin batter in bowl

Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

Apple raisin muffin batter in metal muffin tin

Bake The Apple Raisin Muffins

Bake muffins at 325° F. for approximately 23-25 minutes. Apple raisin muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean when done.

Remove muffins from muffin tin to a wire rack to cool.  Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!

Eighteen baked apple raisin muffins on wire rack

Close up photo of muffins with apples, raisins, and pecans

Time To Eat!

Here’s a close up picture of the INSIDE of one of the muffins… you can see it is filled with raisins, apples and nuts!

Inside photo of muffin with apples inside

Apple raisin muffin cut in half, on a plate

And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples). They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!

Interested In More MUFFIN Recipes?

By the way, if you enjoy muffins as much as we do, I hope you will also check out these muffin recipes from my blog for Apple Crumb, Banana Crumb, Cranberry Orange, Carrot Cake, Dark Chocolate Almond Chia, Chocolate Chip, Blueberry Crumble, and many others.  A complete list is available to search in the Recipe Index at the top of the page!  Have a GREAT day!

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

Original Recipe Source: Unknown

0 from 0 votes
Apple Raisin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Category: Breakfast
Cuisine: American
Keyword: apple raisin muffins
Servings: 18 muffins
Calories Per Serving: 235 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups apples diced small (leave peel ON)
  • 1 cup granulated sugar
  • 2 eggs , slightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup walnuts (or pecans) , chopped
Instructions
  1. Preheat oven to 325° F.  Dice apples into small chunks.  You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir. 

  2. In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.
  3. Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

  4. Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean.  Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy! 

Recipe Notes

These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.

Nutrition Facts
Apple Raisin Muffins
Amount Per Serving (1 muffin)
Calories 235 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 260mg11%
Potassium 146mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 1.8mg2%
Calcium 17mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Banana Espresso Chocolate Chip Muffins

You’ll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

If you are the kind of person who enjoys banana muffins, coffee, and chocolate chips, then you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins!  They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!

I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try! I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!

The muffins have excellent flavor, and were super EASY to prepare!  The tiny bit of espresso powder in this recipe enhances the chocolate flavor, and does NOT overpower the muffins, by the way! Here’s how to make them:

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

How To Make Banana Espresso Chocolate Chip Muffins

First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).

Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)

3 photos: ripe bananas, mashed bananas, and muffin batterIn a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine. Now add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.

3 photos: flour with espresso powder, muffin batter, batter with chocolate chips

Bake The Muffins

Divide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full. Place the muffins in a preheated 350 degree oven on the middle rack. Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).

Test their doneness by inserting a toothpick into center of muffin.  If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the banana muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.

Muffin batter in metal muffin tin cup holdersBanana muffins baked and golden brown in muffin tinAfter 15 minutes, transfer the banana muffins from the pan to the wire rack, and let them finish cooling down.

Banana chocolate chip muffins cooling on wire rack12 muffins on a wire rackWhen you’re ready to enjoy these truly tasty banana muffins, pour yourself a big mug of coffee or tea, or even a tall glass of cold milk, and sink your teeth into them! I really think you’re gonna LOVE ’em!

Inside look at banana espresso chocolate chip muffin with coffee behind itIf you enjoy muffins like we do at our house, you might be interested in some of my other recipes.

Hope you will check out Banana Crumb Muffins, Carrot Cake Muffins, Chocolate Chip Muffins, Dark Chocolate Almond Chia Muffins, Blueberry Crumble Muffins or Gingerbread Muffins… and several others available by searching in the Recipe Index at the top of the page; all of them taste fabulous!

Have a blessed day! May it be filled with JOY!

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 Source: Tessa, at https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/

0 from 0 votes
Banana Espresso Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!
Category: Bread/Breakfast
Cuisine: American
Keyword: banana espresso chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 304 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium bananas , very ripe (approx. 1.5 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar , firmly packed
  • 1/2 cup butter ,(1 cube) melted
  • 1/4 cup whole milk
  • 1 egg (large)
  • cups all purpose flour
  • 1 teaspoon instant espresso powder , see Tip
  • teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Place really ripe bananas in a large mixing bowl, and mash them "silly" with a fork. Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer; use a spoon!)

  2. In a separate, large bowl, combine flour, baking soda, salt, and espresso powder. Whisk together. Create a well right in the middle of the dry ingredients, then pour in the banana mixture, and stir to combine. Next add the chocolate chips (I used mini chips), and fold them into the batter, only until ingredients are combined.

  3. Divide the muffin batter equally between prepared muffin cups. The mixture should fill each cup about 3/4 of the way. Place muffins in preheated oven on the middle rack. Bake them for 20 to 25 minutes (oven temps very greatly- mine were ready at 22 minutes). Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack. After 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down. Serve... and ENJOY!

Recipe Notes

TIP: If you don't have access to instant espresso powder, you can substitute 2 teaspoons of very finely ground dark roast coffee.

Nutrition Facts
Banana Espresso Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 304 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 409mg18%
Potassium 263mg8%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 295IU6%
Vitamin C 3.4mg4%
Calcium 27mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

Chocolate Chip Muffins

Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins, bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on.

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of!  The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry!  Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

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

How To Make Chocolate Chip Muffins

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Whisking eggs and butter together

Yellow muffin batter in clear mixing bowl with whisk

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl.  Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

Whisk with flour in metal bowl

Yellow egg mixture added to flour in bowl

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has “rested”,  fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Muffin batter with chocolate chips in clear mixing bowl

12 chocolate chip muffins in muffin pan

Bake The Chocolate Chip Muffins

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes.

Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Baked muffins cooling on wire rack

12 muffins on white serving tray with blue background

And that’s how easy it is to make these wonderful treats!  Don’t they LOOK good?  Each muffin rose well above the top of the paper liner!  And just look at all those mini chocolate chips inside… YUM!

One muffin held in hand over other muffins

One muffin cut in half on a small plate

These chocolate chip muffins tasted FANTASTIC!  We loved them! I sent some of them home with one of our sons, and he loved them, too! I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. Some of our favorite muffins 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

Chocolate Chip Muffins / The Grateful Girl Cooks!

Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg (at room temp. is best)
  • 1 egg white
  • teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Nutrition Facts
Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 163mg7%
Potassium 117mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 0.5mg1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Carrot Cake Muffins

Looking for a delicious recipe for Carrot Cake Muffins?  Well, I’ve got just the one for you!  These amazing carrot 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.You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!
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 carrot muffins:

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

How To Make Carrot Cake 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.

Cream cheese and sugar mixed for muffin filling

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

Streusel topping for carrot cake muffins being mixed in bowlCrumbly streusel topping for muffins in mixing bowl

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.

Dry ingredients whisked together for muffin batter
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Eggs poured into dry ingredients in white bowl
Add grated carrots to the batter and stir to incorporate them into batter.

Grated carrots added to muffin batter

Fill The Muffin Tins

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

Carrot cake batter added to muffin tin
Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small cookie 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.

Muffin cup holders filled with carrot cake batter

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

Streusel crumb topping added to muffin tops

Bake The Carrot Cake Muffins

Place the carrot cake 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. Remove the pan from the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully transferring them to a wire rack to finish cooling. Aren’t they cute?

Twelve baked carrot cake muffins, cooling on wire rackClose up picture of baked carrot cake muffin

Glaze The Baked Muffins

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.

Glaze for muffins mixed in metal bowl

Glaze is decoratively drizzled over baked muffins

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!!!

Inside of carrot cake muffin shows cream cheese filling

We’ve been enjoying these carrot cake 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 had the most rain of any February on record in Oregon. Hope you have a great day, friends.  Make each minute count – make a difference in someone’s life!

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 LOTS of scrumptious 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

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

0 from 0 votes
Carrot Cake Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!
Category: Breakfast
Cuisine: American
Keyword: carrot cake muffins
Servings: 12 muffins
Calories Per Serving: 453 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots (approx. 2-3 med. carrots)
For Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • ½ teaspoon vanilla
For The Streusel Topping:
  • 1 cup all purpose flour
  • 2/3 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
Instructions
  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 3/4 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).
Nutrition Facts
Carrot Cake Muffins
Amount Per Serving (1 muffin)
Calories 453 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 366mg16%
Potassium 163mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 2310IU46%
Vitamin C 0.7mg1%
Calcium 63mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

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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!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
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:

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

Prepare The Batter for The Gingerbread Muffins

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.

Batter is mixed together for gingerbread muffins.

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.

Dry ingredients are added to gingerbread muffin batter in bowl.

Gingerbread muffin batter is reading to put into muffin cups to bake.

Fill the Muffin Cups Then Bake

Spoon the batter evenly into prepared muffin cups. Each muffin cup should only be filled HALF full with the batter.

Batter for gingerbread muffins is divided into muffin holders.

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 gingerbread 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 out of oven, cooling on wire rack.

Making Icing To Decorate The Gingerbread Muffins

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!).

Powdered sugar icing is mixed to drizzle on gingerbread muffins.

Gingerbread muffins are drizzled with powdered sugar icing and red sprinkles.

Let the icing firm up just a bit, then the gingerbread 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!

One of the gingerbread muffins is cut in half to see inside.

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!

Looking For More GINGERBREAD-INSPIRED 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 GINGERBREAD-INSPIRED recipes, including:

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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Facebook page: The Grateful Girl Cooks!
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Author's signature

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

0 from 0 votes
Gingerbread Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
Category: Breakfast
Cuisine: American
Keyword: gingerbread muffins
Servings: 12
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • 1/4 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Instructions
  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!
Nutrition Facts
Gingerbread Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 158mg7%
Potassium 281mg8%
Carbohydrates 46g15%
Sugar 30g33%
Protein 2g4%
Vitamin A 30IU1%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

 

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Chocolate Chip-Coconut Monkey Bread Minis

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
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!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise!  These chocolate chip coconut monkey bread minis 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 chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Canned biscuit dough is used to make monkey bread minis.

Using kitchen scissors, cut each biscuit in half.  Next, cut each biscuit  half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Each piece of biscuit dough for the monkey bread minis is cut into 6 pieces

Let the Biscuit Pieces Go Swimming In Butter

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

Monkey bread minis dough is tossed in melted butrer.

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.

Buttered monkey bread minis are liberally sprinkled with cinnamon.

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

Brown sugar is added to the monkey bread minis in bowl.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

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

Three pieces of monkey bread minis dough is placed in each of 4 muffin tins.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Chocolate chips and coconut are added to monkey bread minis.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

More dough and butter brown sugar topping is added to monkey bread minis in muffin tins.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

A few chocolate chips are added to tops of monkey bread minis.

Bake The Monkey Bread Minis

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.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

Chocolate chip coconut monkey bread minis are baked, then cool down on parchment paper.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

Chocolate Chip Coconut Monkey Bread Minis are cut in half to show insides

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well.  Really 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. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast 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

Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip-Coconut Monkey Bread Minis
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast
Cuisine: American
Keyword: monkey bread minis
Servings: 4 servings
Calories Per Serving: 479 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large biscuit dough rounds (I used Grands because they are big)
  • 1/2 cup butter , melted
  • 1 teaspoon cinnamon (approx.)
  • 1/4 cup packed brown sugar
  • 4 Tablespoons shredded coconut flakes
  • 4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)
Instructions
  1. Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.

  2. Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). 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.

  3. 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.
  4. 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). Let cool slightly, then serve. Enjoy!

Recipe 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.

Nutrition Facts
Chocolate Chip-Coconut Monkey Bread Minis
Amount Per Serving (1 serving)
Calories 479 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 62mg21%
Sodium 481mg21%
Potassium 189mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 710IU14%
Calcium 46mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

 

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Lemon Coffee Cake Muffins

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular 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!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.).  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. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

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

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Making the streusel topping for the muffins in a food processor.

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

The streusel topping is ready to add to the muffin batter on top.

Make The Lemon Muffin Batter

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

Butter and sugar is mixed to begin making the muffin batter.

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

Batter for the lemon coffee cake muffins is finished mixing.

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

The batter is evenly divided into muffin tins.

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Streusel topping is added to the top of the lemon coffee cake muffins before baking.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

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

A lemon glaze is mixed to drizzle on the finished muffins.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Once glaze has been drizzled on the lemon coffee cake muffins, they are ready to eat.

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good 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. I have quite a few 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.

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

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

0 from 0 votes
Lemon Coffee Cake Muffins
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast
Cuisine: American
Keyword: lemon coffee cake muffins
Servings: 6 huge muffins
Calories Per Serving: 985 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffin Batter:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter , room temperature
  • 1 cup granulated sugar
  • 1 1/2 Tablespoons Lemon Zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For The Streusel Topping:
  • 1 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 3/4 cup butter , chilled
For The Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons fresh squeezed lemon juice
Instructions
  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 1/3 of buttermilk and 1/3 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 making 12 regular sized muffins, make sure to reduce the cooking 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!
Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins. 

Nutrition Facts
Lemon Coffee Cake Muffins
Amount Per Serving (1 muffin)
Calories 985 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g163%
Cholesterol 161mg54%
Sodium 1369mg60%
Potassium 276mg8%
Carbohydrates 143g48%
Fiber 2g8%
Sugar 82g91%
Protein 12g24%
Vitamin A 1325IU27%
Vitamin C 4.9mg6%
Calcium 131mg13%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

 

 

 

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Almond Poppyseed Muffins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

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!

These almond poppyseed muffins 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!  They are the perfect muffins to grab on the way out the front door for work, school, etc.

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

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl.  Set aside.

Dry ingredients for muffins in mixing bowl

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

Whisking wet ingredients (oil, eggs, extract, etc.) in bowl

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

Pouring egg mixture into dry ingredients in bowl

Poppyseed muffin batter in large glass mixing bowl

Bake The Almond Poppyseed Muffins

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.

Batter in paper-lined muffin cup holders

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

Muffins on wire rack cooling

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 cooling on a wire rack

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

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.

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

0 from 0 votes
Almond Poppyseed Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast
Cuisine: American
Keyword: almond poppyseed muffins
Servings: 18 muffins
Calories Per Serving: 220 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all purpose flour
  • 2 1/2 cups granulated sugar
  • 2 Tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup vegetable or canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
Instructions
  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 2/3 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!
Nutrition Facts
Almond Poppyseed Muffins
Amount Per Serving (1 muffin)
Calories 220 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 214mg9%
Potassium 102mg3%
Carbohydrates 45g15%
Sugar 28g31%
Protein 3g6%
Vitamin A 80IU2%
Calcium 61mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18!

 

 

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Dark Chocolate Almond Chia Muffins

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

It’s always fun when a friend gives me a recipe to try, one they really enjoy. What a great way to find NEW recipes, and get 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! 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.

The dark chocolate almond chia muffins sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen. 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 I’m 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:

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

How To Make Dark Chocolate Almond Chia Muffins

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

Flour and cocoa for chocolate muffins in mixing bowl with whisk

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

Chocolate chips and almonds added to dry ingredients for chocolate almond chia muffins.

Make The “Wet Ingredients”

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 these wet ingredients to the dry ingredients in the large mixing bowl. Mix them together, only until just combined. Do not over-mix the batter.

Butter, egg and buttermilk added to chocolate almond chia muffins mix in bowl.

Evenly distribute the chocolate almond chia muffins batter between the 12 muffin cups. Top each of the muffins with 1½ – 2 teaspoons of the reserved chopped almonds.

Chocolate almond chia muffins batter in muffin cups, are ready to bake!

Sprinkle With Sea Salt And Then Bake

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

Sea salt is sprinkled on top of chocolate almond chia muffins before baking.

Let the baked chocolate almond chia muffins cool down (still in the pan), after removing them from oven.

A dozen chocolate almond chia muffins cooling down in pan, after baking.

Time To Enjoy A Muffin!

The dark chocolate almond chia muffins taste wonderful, served warm or at room temperature. Be sure to store them in an airtight container. They can also be frozen, if wrapped well and stored in a plastic freezer bag.

Close up of dark chocolate almond chia muffins, with almonds on top

Here’s an inside peek at one of the chocolate almond chia 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!”.

Inside look at one of the dark chocolate almond chia muffins, cut in half.

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.

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 LOTS of 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.

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

0 from 0 votes
Dark Chocolate Almond Chia Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

Category: Breakfast
Cuisine: American
Keyword: chocolate almond chia muffins
Servings: 12 muffins
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (table salt)
  • 5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
  • 2/3 cup chopped almonds (divided)
  • 3/4 cup dark chocolate chips
  • 1 cup buttermilk
  • 3/4 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
Instructions
  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, 1/2 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 1 1/2 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.
Nutrition Facts
Dark Chocolate Almond Chia Muffins
Amount Per Serving (1 muffin)
Calories 383 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 46mg15%
Sodium 374mg16%
Potassium 246mg7%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin A 405IU8%
Calcium 102mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

 

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