Tag Archives: muffins

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Blueberry Banana Muffins

Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.

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Enter blueberry banana muffins.  A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.

Even your most pickiest eater will love these.

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Add a smear of butter (or even cream cheese, yum) and you are good to go!

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And then serve them a your very own personalized cutting board! Isn’t this awesome???

My cousin Jade got if for me for Christmas and I love it!

Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!

Blueberry Banana Muffins
 
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Blueberry Banana Muffins
Author:
Serves: 24
Ingredients
  • 1¼ cups sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ cups bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
Instructions
  1. Heat oven to 350°F. Line two muffin tins with liners.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended.
  3. Add bananas, buttermilk and vanilla. Beat until smooth.
  4. Stir in flour, baking soda and salt just until moistened. Add blueberries, and stir until just incorporated.  Don't stir too much as you will break the blueberries.
  5. Fill each muffin tin about ⅓ full.
  6. Bake for 20 mins.  The muffins are done when a toothpick inserted in the middle comes out clean.
  7. Eat!

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Almond Poppyseed Muffins

One last muffin recipe for you guys this week I promise!!!

With the end of the school year rapidly approaching teacher gifts start coming to mind!

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For the past few years I’ve brought my children’s teachers these Almond Poppyseed Muffins and they got rave reviews!

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Everyone who tries these loves them!

Almond Poppyseed Muffins
 
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Almond Poppyseed Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1⅛ cups cooking oil
  • 2¼ cups sugar
  • 1½ cups milk
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons almond extract
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons  melted butter
  • Glaze:
  • ¼ cup orange juice
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon butter flavor extract
Instructions
  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. Mix together all ingredients for the muffins.  Fill each muffin well ⅔ full.  Bake until a toothpick inserted into the middle comes out clean.
  3. While the muffins are baking, mix together all of the glaze ingredients.
  4. Remove the muffins to a wire rack and glaze while they are still warm.
  5. Eat!

Recipe adapted from The Girl Who ate Everything.

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Orange Raspberry Muffins

For Mother’s Day (yes I know it was a few weeks ago, thank you) I made my mom and all the moms in my life little baskets filled with baked treats.

These Orange Raspberry Muffins are so good, I couldn’t not share them with you!

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I used fresh orange juice and zest from my dad’s orange grove and frozen raspberries.

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This combo is so good, you will be coming back for seconds and thirds!

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Enjoy!

Orange Raspberry Muffins
 
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Orange Raspberry Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • ½ cup milk
  • 1 cup orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 12 oz frozen raspberries
  • For the glaze:
  • ¼ cup orange juice
  • 1½ cups confectioners’ sugar
  • 2 teaspoons orange zest
Instructions
  1. Preheat oven to 350. Line a muffin tin with liners.
  2. In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter.  In another bowl combine the flour, sugar, baking powder, and salt.  Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries.  Fill each muffin tin ⅔ full.
  3. While muffins are baking, make the glaze.  Stir together all ingredients.
  4. When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack.  Then glaze when they are still a little warm.
  5. Eat!

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Low Fat Cherry Blueberry Muffins

These little babies are good!  As you can see I really like the cherry blueberry combination.

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The vanilla yogurt keeps them moist while the applesauce keeps them low fat.  These have no oil or butter.

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Then you can add more butter to the top! These are great for little hands and mouths and you can feel great feeding them to your kids.

Low Fat Cherry Blueberry Muffins
 
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Low Fat Cherry Blueberry Muffins
Author:
Serves: 12
Ingredients
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon each baking powder and baking soda
  • 2 eggs
  • 1 cup low fat vanilla yogurt
  • 6 tablespoons applesauce
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla
  • ½ cup pitted cherries
  • ½ cup blueberries
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flours, sugar, salt, baking powder, and baking soda.
  3. In another bowl, mix together the eggs, yogurt, applesauce, almond, milk and vanilla.
  4. Add the wet ingredient to the dry, and stir just to combine.  Stir in the fruit.
  5. Fill each muffin tin ⅔ full.  Bake for 20-25 minutes.
  6. Eat!

You can also cook this in a loaf pan.  It will take a little longer to cook.

If you are counting calories you can use a sugar substitute (one that measures like sugar) and an egg substitute.  I’ve tried the muffins with the substitutions and they turn out great.

This recipe can easily be make vegan by using a soy or almond yogurt.

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Pumpkin Cream Cheese Muffins

These are to die for.  They are so good. Its seems like they always disappear very quickly from house!

They have a few steps but they are soooo worth it!

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You start with the wet ingredients.  Pumpkin puree, eggs, vanilla, sugar, and oil. Mix them up.

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In a separate bowl combine your dry ingredients. Mix the wet and dry together.

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They make your topping.  Flour, butter, sugar, cinnamon. Yum.  Mix it up until crumbly.

I just used my hand mixer.

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Then mix up the cream cheese filling.

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Here are the three parts of the muffins.  Batter, filling, topping.

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Line two muffin tins with liners. Add about 2 tablespoons of batter to each liner.  Then add in 1 heaping teaspoon of cream cheese filling.

They cover the filling with 2 more tablespoons of batter.  Top each muffin with the streusel topping.

Bake for about 20 minutes at 350, or until it tests done with a toothpick.

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Eat!

Pumpkin Cream Cheese Muffins
 
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Pumpkin Cream Cheese Muffins
Author:
Serves: 24
Ingredients
  • For the muffin batter:
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups or 1 can pumpkin puree
  • 1¼ cup vegetable oil
  • 1 teaspoon vanilla
  • For the cream cheese filling:
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • For the streusel topping:
  • ½ cup sugar
  • 5 tablespoons flour
  • 1½ teaspoons cinnamon
  • 4 tablespoons cold butter, cut into small cubes
Instructions
  1. Preheat oven to 350 degrees.
  2. For the muffin batter: Mix together the eggs, sugar, pumpkin puree, oil, and vanilla. In a separate bowl mix together the dry ingredients. Add to the wet ingredients and mix.
  3. For the cream cheese filling: mix together all ingredients until smooth and creamy.
  4. For the topping: place the sugar, flour, and cinnamon in a bowl.  Cut in the butter using a hand mixer until crumbly.
  5. Line two muffin tins with paper liners.
  6. Place 2 tablespoons batter in each liner. Top with 1 heaping teaspoon of cream cheese filling. Cover the filling with 2 more tablespoons of batter. Sprinkle each muffin with some of the topping.
  7. Bake at for 20-25 minutes or until the muffins test done.
  8. Eat!