Category: Muffins


Mar
2016

Lemon Coffee Cake Muffins

categories: Breakfast, Muffins
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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 so.  If 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://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

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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
US Customary - Metric
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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Feb
2016

Almond Poppyseed Muffins

categories: Breads, Breakfast, Muffins
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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 so.  If 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)

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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
US Customary - Metric
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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Feb
2016

Dark Chocolate Almond Chia Muffins

categories: Breads, Breakfast, Muffins
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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 so.  If 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

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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
US Customary - Metric
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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Nov
2015

Cranberry Orange Muffins

categories: Breads, Breakfast, Muffins
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Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They’re a delicious breakfast treat, especially during the holidays!Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Do you enjoy the flavor combination of cranberries and oranges? I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe.

Recently I found a new recipe, tried it… and loved these delicious muffins even more than my trusty old recipe!

The cranberry orange muffins are really easy to make, and I think you will love them, too!

They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)! Here’s how to make them.

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

How To Make Cranberry Orange Muffins

The first thing you will need to do is beat the butter until creamy. Add the granulated and brown sugars, and beat them using an electric mixer until they are well combined.

Beginning to mix batter for cranberry orange muffins.

Add eggs, plain yogurt, and vanilla to the mixture. Beat these until the batter is creamy and well combined.

Eggs, yogurt and vanilla added to cranberry orange muffins batter

Add in the finely grated zest from 2 oranges. Wow, the orange zest sure smells good!.

Zest from an orange is added to cranberry muffin batter.

Mix The Dry Ingredients

In a large separate bowl, whisk together the dry ingredients, and then pour the wet ingredients into the dry ingredients.

Dry ingredients are whisked together for cranberry orange muffins.

Wet muffin batter is added to dry ingredients for cranberry orange muffins.

Stir the milk and orange juice into the batter. Mix them well. The batter will be fairly thick after they have been added.

Milk and orange juice is added to muffin batter.

Add fresh or frozen cranberries to the batter. Be sure to set enough aside (24) to put on TOP of the muffin batter for garnish later.

Fold the cranberries in gently, to combine them with the thick batter.

Fresh cranberries are added to orange flavored muffin batter.

Fill the Muffin Cups

Spoon batter into a sprayed and paper lined muffin pan, filling them almost up to the top.

Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?).

TIP:**Spray the paper muffin cup holders with non-stick spray (an old secret I learned from a friend whose hubby was a professional baker).

Put a couple cranberries on top of each of the cranberry orange muffins for garnish before baking.

Cranberry orange muffins batter is placed into paper liners in pan before baking.

Bake The Cranberry Orange Muffins

Bake the cranberry orange muffins in a preheated 425 degree oven for 5 minutes.

Reduce the heat to 350 degrees and continue baking for 18-20 minutes (or until done/light golden color).

Remove from oven, once done. Let the cranberry orange muffins cool for a minute or two, then remove them from the pan onto a wire rack to cool.

Cranberry orange muffins, cooling on wire rack after baking.

Prepare The Icing For The Muffins

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

Squeezing orange juice into glaze mixture for icing cranberry orange muffins.

Orange glaze is ready to drizzle on top of cranberry orange muffins.

Glaze The Cooled Muffins 

TIP: Put a sheet of aluminum foil under the rack, to help catch any drips while glazing the muffins.

Once muffins have cooled off, it’s time to glaze them. Drizzle the glaze over the top of each muffin, going side to side.

Turn the rack one quarter turn and drizzle the muffins again, going the opposite direction (side to side, then top to bottom).

Cranberry orange muffins, drizzled with orange flavored glaze, before serving.

Time To Enjoy A Cranberry Orange Muffin!

Let the glaze firm up, and then these absolutely yummy cranberry orange muffins are ready to enjoy!

Hope you will give these delicious muffins a try. They are really packed with lots of wonderful citrus flavor!

Two cranberry orange muffins on a plate, with a cup of coffee on the side.

I hope you have the opportunity to try these cranberry orange muffins. They’re fabulous, and I’m confident you (and those you love) will enjoy them.  

Thanks for stopping by, and I hope you will come back soon for more great family-friendly recipes. Have a great day, and may God bless you in all you do!

Looking For More MUFFIN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Author's signatureRecipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cranberry Orange Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1/2 cup unsalted butter (room temperature/soft)
  • 1/2 cup granulated sugar
  • 1/4 cup light or brown sugar , packed
  • 2 large eggs (room temp. is best)
  • 1/2 cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
US Customary - Metric
Instructions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Recipe Notes

If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 207mg9%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 7.9mg10%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!

 

 

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Aug
2015

Apple Crumb Muffins

categories: Apples, Breads, Breakfast, Muffins
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Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

This past weekend we have had quite lot of wind and heavy rain hit us here in Portland. The temperature has dropped quite a bit from the consistent HOT temps we’ve been experiencing all summer long.

To celebrate what FEELS like Fall, I made these Apple Crumb Muffins! Apples and cool, rainy weather just seem to go together well! So does a hungry tummy and these yummy muffins! 

I found the recipe for these delicious, easy-to-prepare muffins on a blog site that I enjoy, called “Heather’s French Press”, and decided to give ’em a try.

These apple crumb muffins are SO EASY to make… really! Here’s how you make them:

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

How To Make Apple Crumb Muffins

First you whisk together flour, baking powder, granulated sugar, salt and cinnamon. You have to use cinnamon to make any good apple recipe a hit, right?

Flour and spices in bowl

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

Egg, milk and butter with whisk in bowlPouring muffin batter into dry ingredients in bowl

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

Muffin batter with apple chunks in bowl

Time To Fill the Muffin Tins!

Fill paper-lined muffin cups with the apple mixture. Fill each muffin cup about 2/3 full. Now it’s time to bake the muffins.

PLEASE IGNORE my totally ancient/much-abused, horrible-looking muffin pans that have seen a LOT of use over the years! They are a little worse for the wear, but “work” just fine, so I can live with that.

Batter in paper-lined muffin cup tins

Now it’s time to make the crumb/streusel topping. Easy. Mix the ingredients together in a small bowl, then distribute the streusel over the top of each muffin.

Batter with streusel on top in muffin tins

Bake The Apple Crumb Muffins!

Bake the muffins at 400°F. for about 20 minutes, then remove the pan from the oven. The streusel topping on the muffins will be golden brown in color.

You can check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done!

Transfer the muffin tin to a wire rack and let the muffins cool slightly (2-3 minutes) before removing the muffins and serving.

Serve The Apple Crumb Muffins

Remove the muffins from the pan and serve these delicious breakfast or snack treats to those you love. See how nice the streusel topping looks?

Two muffins close up with apple on plateBaked apple crumb muffin on a paper towel

Here’s an apple crumb muffin that has been cut in half. See those apple chunks inside the muffin? YUM.

You can see the apple chunks inside the muffin!

These apple crumb muffins also freeze well, if wrapped securely! Sure hope you will find some time to give this recipe a try! I’m sure you will LOVE these muffins!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page! I have lots of muffin recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signatureRecipe Source: http://www.heathersfrenchpress.com/2015/08/apple-streusel-coffee-cake-muffins.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apple Crumb Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: apple crumb muffins
Servings: 12 muffins
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffins:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup + 2 Tablespoons milk
  • 4 Tablespoons butter , melted
  • 2 cups apples , peeled, and diced
For The Crumb Topping:
  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter , melted
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a medium sized bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk the egg, milk and melted butter (cooled) together.
  4. Add the egg mixture to the flour mixture. Stir this until is is just barely combined.
  5. Add the diced apples; fold them into the batter.
  6. Spoon the mixture into paper-lined or spayed standard sized muffin cups.
  7. In separate small bowl, mix together the crumb topping ingredients. Sprinkle the crumb topping over the top of each of the muffins. Use all the topping mixture.
  8. Bake the muffins at 400 degrees for 20 minutes. Remove to a wire rack, and let cool before serving. Enjoy!
Nutrition Facts
Apple Crumb Muffins
Amount Per Serving (1 muffin)
Calories 202 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 157mg7%
Potassium 126mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

 

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Mar
2015

Jumbo Chocolate Chip Banana Muffins

categories: Breads, Breakfast, Chocolate, Muffins
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Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! You’ll enjoy these yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
Spring is on the way… it’s wonderful seeing changes in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing!

We’ve enjoyed a bit warmer Winter here in northwest Oregon than we’re used to. As a result, nature is “springing to life” a bit earlier than normal. It’s amazing what other parts of our country have been dealing with, weather-wise this Winter. I made these Jumbo Chocolate Chip Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee and, you guessed it – we were “springing to life”.

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

Making Jumbo Chocolate Chip Banana Muffins

I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. Some tweaks of the recipe were made, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips! After baking, the muffins are drizzled with a simple glaze.

To make them LARGE in size, the muffins are baked in a jumbo sized muffin pan (only holds 6 muffins). However, the recipe can be easily adapted to make in a standard (12 servings) muffin tin. The muffins are easy to make, and the finished chocolate chip banana muffins are truly delicious!

Prepare The Batter

It’s quite easy to make the batter. Mix the flour, baking soda, powder and salt together in a large mixing bowl. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two bowls of ingredients are then combined to make the muffin batter, and the chocolate chips are stirred in.

The batter is ready to put into muffin cups for baking.

Fill The Muffin Tins

Spoon the batter for the chocolate chip banana muffins into a lightly sprayed muffin tin. Add enough batter until the muffin cups are slightly over 1/2 full.

Muffin cups are filled with the batter.
Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.

Chocolate chips and graham cracker crumbs are placed on top of the batter before baking.

Time To Bake The Chocolate Chip Banana Muffins!

Now the muffins are ready to bake! Bake six jumbo sized muffins for about 30-35 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to wire rack to cool.

If you are making twelve standard sized muffins, remember to reduce the cooking time to between 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to a wire rack to cool.

After baking, the chocolate chip banana muffins cool on a wire rack before glazing.

Make The Glaze For The Chocolate Chip Banana Muffins

Mix up the powdered sugar/vanilla/lemon glaze in a small bowl. Once the chocolate chip banana muffins have cooled, drizzle the glaze over the tops of the muffins. Let the icing firm up before serving. TIP: Place a piece of wax paper UNDER the wire rack before glazing the muffins. This will make your cleanup much easier!

Muffins are drizzled with vanilla glaze after baking.Once the icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these jumbo chocolate chip banana muffins. We sure did!

A chocolate chip banana muffin, sliced in half, on a plate.

Hope you enjoy these delicious muffins for breakfast or a quick snack! If you’re looking for more muffin recipes, be sure to check out my Recipe Index, located at the top of the page. Have a GREAT day!

Looking For More MUFFIN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 signatureRecipe Adapted from:  http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

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Jumbo Chocolate Chip-Banana Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

Category: Breakfast
Cuisine: American
Keyword: chocolate chip banana muffins
Servings: 6 large or 12 regular
Calories Per Serving: 614 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas , mashed
  • 3/4 cup granulated sugar
  • 1 egg , slightly beaten
  • 1/3 cup butter , melted
  • 1 cup chocolate chips (I used semi-sweet)
  • 1/3 cup finely crushed graham crackers
For the glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • few drops of fresh lemon juice (plus more, if necessary to thin glaze)
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
  2. In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
  3. In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over 1/2 full.
  4. Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
  5. Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
  6. Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!
Recipe Notes

If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.

Caloric calculation made based on a LARGE muffin.

Nutrition Facts
Jumbo Chocolate Chip-Banana Muffins
Amount Per Serving (1 LARGE muffin)
Calories 614 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 58mg19%
Sodium 532mg23%
Potassium 330mg9%
Carbohydrates 107g36%
Fiber 3g13%
Sugar 71g79%
Protein 6g12%
Vitamin A 460IU9%
Vitamin C 5.5mg7%
Calcium 82mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

 

 

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Sep
2014

Banana Crumb Muffins

categories: Breads, Breakfast, Muffins
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You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep  and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

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

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and  fresh from the oven… looking GOOD!

Banana muffins with crumb topping on wire rack

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

Side view of banana crumb muffin on plate

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

Banana crumb muffins cut in half with butter inside

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 signatureRecipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Banana Crumb Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast
Cuisine: American
Keyword: banana crumb muffins
Servings: 12 muffins
Calories Per Serving: 283 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffins:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas , mashed
  • 3/4 cup granulated sugar
  • 1 egg , slightly beaten
  • 1/3 cup butter , melted
For Cream Cheese Filling:
  • 4 oz. cream cheese , softened
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon flour
  • 1/2 teaspoon vanilla
  • 1 egg , slightly beaten
For Crumble Topping:
  • 2 Tablespoons packed brown sugar
  • 4 Tablespoons all-purpose flour
  • 2 Tablespoons old-fashioned oats
  • 2 Tablespoons finely chopped pecans or walnuts
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 Tablespoons butter , melted
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
  2. Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
  3. Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
  4. Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
  5. To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
  6. Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!
Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts
Banana Crumb Muffins
Amount Per Serving (1 muffin)
Calories 283 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 56mg19%
Sodium 292mg13%
Potassium 189mg5%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 2.6mg3%
Calcium 36mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

 

 

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Apr
2014

Blueberry Crumble Muffins

categories: Breads, Breakfast, Muffins
137 Shares
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Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!

The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?

I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:

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

Making Blueberry Crumble Muffins

The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!

Mixing up the batter for blueberry crumble muffins is EASY!

You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.

Frozen blueberries are added to muffin batter.

Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.

Blueberry muffin batter is divided into paper muffin tin holders.

Get Ready For Baking

Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.

A streusel crumble topping is added to top of blueberry muffin batter.

After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.

Blueberry crumble muffins, right out of oven.

Time To Eat Some Blueberry Crumble Muffins

Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.

Blueberry crumble muffins, ready to eat.

Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!

See all the blueberries inside the blueberry crumble muffin?

Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!

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 yummy muffin recipes you’re gonna love, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 signatureRecipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins

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Blueberry Crumble Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

Category: Breakfast
Cuisine: American
Keyword: blueberry crumble muffins
Servings: 12 muffins
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffin batter:
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)
For the crumble topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup (1 cube) cold butter, cut into small pieces
  • 3 Tablespoons brown sugar
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
  3. Beat the milk, oil and egg together in a medium sized bowl.
  4. In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
  5. Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
  6. Divide your batter evenly into the 12 prepared muffin cups.
To prepare the "crumble topping" and finish muffins:
  1. Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
  2. Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
  3. Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
  4. Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!
Nutrition Facts
Blueberry Crumble Muffins
Amount Per Serving (1 muffin)
Calories 274 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 178mg8%
Potassium 138mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
Calcium 58mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

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Feb
2014

Triple Chocolate Zucchini Muffins

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden, Muffins
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These triple chocolate zucchini muffins have a secret ingredient (shhh… it’s a vegetable!) and are an absolutely delicious treat your family will love!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Ah… there’s nothing like a good cup of coffee and a good muffin – especially these Triple Chocolate Zucchini Muffins!  Chocolate AND zucchini for breakfast? They MUST be healthy, right? Seriously… chocolate AND zucchini? Who knew?

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

About Triple Chocolate Zucchini Muffins

I found this recipe for muffins on Pinterest several months ago (where else?). These are extremely “chocolate-y” muffins (3 types of chocolate)! Surprisingly, these yummy triple chocolate muffins have zucchini as a secret ingredient!

I’m pretty positive the fact that there is a vegetable inside these muffins makes them HEALTHY, right? RIGHT. I’ve found these muffins are a GREAT way to use up some of our summer garden zucchini!

Zucchini is the secret ingredient for these chocolate muffins!

Muffins and Morning Quiet Times Are A Good Combo

Here’s something I read this morning: “But I trust in Your unfailing love; my heart rejoices in your salvation. I will sing to the Lord for He has been good to me.” (Psalm 13:5-6).  I love those verses from the Bible, and am reminded daily of the never-ending love God has for me. He HAS been trustworthy, good, and faithful to me (and our family) over the course of a lifetime of good times, bad times, and everything else in-between…for that I am so grateful!

I love to have a little quiet time in the early morning hours. I delight in this time with God… just little old me and a couple cups of strong coffee. Occasionally I will make muffins and of course, I invite one of the muffins to join me in this special time… where I feed my soul and my tummy.

The Mystery Ingredient Is One Way To Eat More Veggies

Maybe you’re looking for a new muffin recipe. Maybe you get excited about camouflaging a vegetable in your child’s chocolate muffin (hey, we do what we have to, to get them to eat their veggies!).

Whatever your reasons, this is a fantastic recipe for triple chocolate zucchini muffins! See the grated zucchini that will be hiding in the muffins? You will never know it’s there, because all you can taste is the CHOCOLATE!

Grated zucchini ready to go into muffin batter

Below you see the triple chocolate zucchini muffins, right after they came out of the oven… all they need is to be lightly dusted with some sifted powdered sugar before serving! Don’t they look yummy?

Muffins out of oven- now they need a dusting of powdered sugar!

The finished chocolate zucchini muffins sure look good… see that CHOCOLATE? Time to take a bite! Ooh… they are so good! And by the way, if you like these you will probably also LOVE my Banana Espresso Chocolate Chip Muffins!

A dusting of powdered sugar and the muffins are ready to eat!

This Recipe Makes A LOT Of Triple Chocolate Zucchini Muffins!

These triple chocolate zucchini muffins are easy to make and extremely yummy; I sure hope you will enjoy them! The recipe as written makes quite a lot of muffins, 30 of them! If that sounds like a lot, cut the recipe in half! These muffins are easily “freezable”, if wrapped and sealed well! Then you will have some of them saved for another day after only cooking once!

Hope you will consider making these scrumptious triple chocolate zucchini muffins! They truly are delicious, and because you added zucchini, I’m POSITIVE they must be 100% healthy, as well! (wink, wink!). Have a wonderful day!

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 signatureRecipe source: carriesexperimentalkitchen.blogspot.com/2013/08/triple-chocolate-zucchini-muffins-html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Triple Chocolate Zucchini Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Category: Breakfast
Cuisine: American
Keyword: chocolate zucchini muffins
Servings: 30 muffins
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup canola oil (I used vegetable)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons salt
  • 3/4 cup cocoa powder
  • 2 1/2 cups grated zucchini (well drained/pressed to reduce water content)
  • 1/2 cup semi-sweet chocolate chips
  • 2 oz. dark chocolate , chopped
  • Cooking spray
  • 2 Tablespoons confectioners sugar (powdered), to sift on top of baked muffins
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees.

  2. In a large mixing bowl, place the eggs, sugar and oil. Whisk these together until smooth. 

  3. Add flour, baking soda, baking powder, salt and cocoa powder to the egg mixture; mix these ingredients very well.

  4. Add the drained/pressed grated zucchini, along with the chocolate chips and the dark chocolate pieces to the batter. Stir well by hand until ingredients are completely blended.

  5. Take the cooking spray and spray a standard sized muffin tins (liners are optional...I didn't use them). Fill the muffin holders about 3/4 of the way to the top with the batter. There is enough batter to yield approx. 30 muffins. Sprinkle a few extra chocolate chips on top before baking. (this is optional)

  6. Bake the muffins at 350 degrees for 15-20 minutes or until the top springs back when touched. Remove muffins from oven and cool on a wire rack. Dust with sifted powdered sugar for a nice presentation. Serve and enjoy!

Recipe Notes

That's a LOT of muffins! You can freeze extra muffins for another day, or easily cut the recipe in half and make 15 muffins.

Nutrition Facts
Triple Chocolate Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 143mg6%
Potassium 127mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 1.8mg2%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
 Here’s one more to pin on your Pinterest boards!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!

 

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