Blueberry Muffins

I stumbled upon this recipe while reading an issue of Real Simple one night and I decided to make them the next morning since I had all of the ingredients.  I don’t remember what possessed me to buy Splenda in the first place, but I’ve had it for several months and am trying to get rid of it.  I made a few changes including adding orange zest and using regular Splenda instead of the “plus fiber” kind.  We thought they were great!  Perfect for our breakfasts this week.

Blueberry Muffins

Source:  Splenda

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

zest of one orange

1 cup Splenda with Fiber {I used regular}

1 tsp vanilla extract

1/2 cup milk

1 cup fresh or frozen blueberries

1/4 cup honey

2 eggs

Directions:

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

In a large bowl, whisk together flour, baking powder, salt, and orange zest.

In the bowl of a stand mixer, beat the butter until creamy.  Add splenda and honey, beating until light and fluffy.  Add eggs one at a time.  Stir in vanilla.  Alternately add flour mixture and milk, beginning and ending with the flour.  Fold in blueberries.

Fill muffin cups evenly.  Bake for 20-22 minutes or until golden.  Cool n wire rack.

French Breakfast Puffs

I wanted to have a homemade breakfast item on hand for the week, so I did a little baking and whipped up these muffins.  Since cinnamon and sugar is one of my favorite flavors, I thought they were very good!  There’s nothing French about them necessarily, but that’s okay!

I made a few changes that include reducing the amount of salt, adding a teaspoon of vanilla extract, and subbing buttermilk for regular milk.  I just can’t make a baked good without a little vanilla and I just happened to have some buttermilk that needed to be used, so I figured it wouldn’t hurt to use that instead.

I also reduced the amount of topping ingredients because I thought it sounded like an awful lot of butter and I didn’t want to have any leftover that would be wasted.  But it turned out that I ran out of my reduced toppings!  I could have melted up some more butter, but I was too lazy so I just left a few muffins {maybe 3?} plain.

French Breakfast Puffs

Source: Pioneer Woman

Ingredients

  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt {I used 1/2 tsp}
  • ½ teaspoons Ground Nutmeg
  • 1 cup Sugar
  • ⅔ cups Shortening {I used butter flavored Crisco}
  • 2 whole Eggs
  • 1 tsp vanilla extract
  • 1 cup Milk {I used buttermilk}

Topping

  • 1-½ cup Sugar  {I used one cup}
  • 3 teaspoons Cinnamon
  • 2 sticks Butter {I used 1 stick, but ran out so I just didn’t coat all the muffins}

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In your mixer bowl, cream together 1 cup sugar and shortening. Then add eggs & vanilla and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full {or more, mine were pretty much heaping}. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Eat them while they’re warm!  Enjoy!

Waffle Mini Muffins with Maple-Sugar Glaze

Several days ago we were out of easy-to-grab breakfast food items so I decided to make some mini muffins.  I chose these since we are BIG fans of actual waffles.  They turned out to have the perfect flavor of waffles in a bite sized muffin!  They were really good warm from the oven, and not as great cold so I suggest zapping the leftover muffins in the microwave before eating them.

Waffle Muffins with Maple-Sugar Glaze

source:  Cuisine at Home magazine, April 2010 issue

makes about 36 mini muffins

Ingredients for muffins:

1-3/4 cups all-purpose flour

1/4 cup malt powder

1/4 cup cornmeal

1-1/2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, melted

1 cup buttermilk

1/2 cup granulated sugar

2 eggs, separated

2 tsp vanilla extract

Ingredients for the glaze:

2 Tbsp pure maple syrup

2 Tbsp coarse sugar

Directions:

Preheat oven to 400 degrees and coat 2 mini muffin pans with nonstick spray.

Whisk together the flour, malt powder, cornmeal, baking powder, and salt in a large bowl and set it aside.

Whisk together the slightly cooled melted butter, buttermilk, granulated sugar, egg yolks, and vanilla in a large bowl until blended.

Whip egg whites in the bowl of a stand mixer to medium peaks.

Combine buttermilk mixture with flour mixture, stirring just until incorporated.

Fold whipped egg whites into batter just until thin white streaks remain visible.  Transfer batter by 2 heaping teaspoons (or #30 scoop) into prepared pans.

Bake until toothpick comes out clean, about 12 minutes.

Combine maple syrup and sugar in small bowl; brush onto muffin tops. Return muffins to oven for 2-3 minutes to set the glaze.

Serve muffins warm.

Banana Chocolate Chip Muffins

So goes the story of most banana recipes…I had 2 sad-looking bananas on the counter, so I decided to make this recipe.  🙂  The great thing about it is that it can be quickly mixed by hand, so you don’t need to dirty your mixer!  Yummy too!  I’ve substituted blueberries in place of the chocolate chips before too.

Banana Chocolate Chip Muffins

{source: adapted from Taste of Home Cupcakes & Muffins issue}

Makes 12 muffins

Ingredients:

1-3/4 cups AP flour

1/4 cup sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/2 cup whole milk {or whatever milk you have; I’ve used skim and almond milk before}

1 egg

1/2 cup vegetable oil {or coconut oil}

1 cup mashed ripe banana {2 bananas}

1 cup mini semi-sweet chocolate chips {or cinnamon chips or blueberries}

Directions:

Preheat oven to 400 degrees.  Grease or spray a muffin pan.

In a large bowl, combine the flour, sugar, baking powder and salt with a whisk.  In a separate bowl, combine the egg, milk, oil and mashed bananas with a fork.  Stir the wet into the dry ingredients just until moistened.  Fold in chocolate chips.

Fill the prepared muffin cups.  Bake at 400 degrees for 20 minutes or until toothpick comes out clean.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

Shoofly Cupcakes

Whiskey Tango Foxtrot!?!  Why did I make these?  I’ve never even had shoo fly pie, so why did I use my limited baking time to make something so bizarre?  Somebody slap me.  The only reasoning I can make of this is that I normally love molasses in baked goods {proof here}, so that must be why I went for it?   I.don’t.know.

But with that being said, they weren’t totally disgusting or revolting, just different.  More like muffins than cupcakes for sure as far as texture goes.  They call for one cup of molasses and I should have known better…molasses = bitter.

If you’re a fan of the shoo fly, give them a try, but I think I’m going to lose the recipe so I don’t make the same mistake twice.

Shoofly Cupcakes

Source:  Taste of Home Cupcakes and Muffins

4 cups AP flour

2 cups packed brown sugar

1/4 tsp salt

1 cup cold butter

2 tsp baking soda

2 cups boiling water

1 cup molasses

In a large bowl, combine flour, brown sugar, and salt.  Cut in butter until crumbly.  Set aside 1 cup for topping.  Add baking soda to remaining crumb mixture.  Stir in the boiling water and molasses.

Fill paper lined muffin cups 2/3 full.  Sprinkle with reserved crumbs.   Bake at 350 for 20-25 minutes or until toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 dozen

Note:  Does not contain eggs

Chocolate Glazed Donut Muffins

Um, wow…these were really good and sooo quick and easy to make.  They are a perfect treat for dessert or breakfast.  They definitely have the flavor of a donut without all that greasy fried business.  The chocolate glaze = major heaven.  And whatever you decide to do with any leftover glaze is your business so do what you gotta do to get rid of it.  😉

Chocolate Glazed Donut Muffins

{Source:  Originally from Elle’s New England Kitchen, as seen at Milk & Honey and Elly says Opa!

Make 12 muffins

INGREDIENTS:

For the Muffins

  • 2 cups AP flour
  • scant 1 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup butter, melted
  • 3/4 cup milk
  • 1-1/4  tsp. vanilla extract

For the Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 Tbsp butter
  • 1 Tbsp. corn syrup
  • 1/4 tsp. vanilla extract
  • sprinkles (optional)

DIRECTIONS:

  1. Preheat the oven to 350 and grease a standard muffin tin.
  2. Whisk together the flour, sugar, baking powder, salt cinnamon, nutmeg and all spice in a small bowl. In a separate bowl, beat the egg with the canola oil, butter, milk and vanilla with an electric mixer until well blended. Add the wet mixture to the dry mixture, combining gently by hand until just moistened.
  3. Spoon the batter in the prepared muffin tins {they will be very full!} and bake for about 18 minutes or until a toothpick inserted comes out clean. Cool completely.
  4. To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in a stainless steel or glass bowl over some simmering water). Stir until the chocolate is melted and everything is incorporated.
  5. Dip the tops of the muffins into the glaze and immediately top with sprinkles, if using.

Eggnog Muffins

After Christmas, I had exactly 1 cup off eggnog left in the carton a day before the “best by” date printed on the carton, so I figured I would bake with it.  We needed a homemade breakfast baked good anyway.

These turned out very moist and fluffy!  The eggnog and nutmeg flavors are really dominant.  Perfect for the holidays!  I’ll definitely make them again.

The only minor issue I had with the recipe was that it says it makes 12 muffins.  I filled 12 muffin liners and still had enough batter for 2 more.  I ended up putting that extra batter in a large ramekin which worked fine.

Eggnog Muffins

{source: Midwest Living}

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted and cooled
  • 1 tsp. vanilla
  • 1/2 tsp. rum extract (I substituted more vanilla extract)
  • Nutmeg-Streusel Topping (recipe below)

Directions

1. Grease twelve {or more} 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.