Oatmeal Mondays

These oatmeal muffins were featured on America's Test Kitchen and they are so worth the effort.  There are some steps to this recipe, along with some tender loving care (toasting the oats, making oat flour, concocting the streusel topping).  The payoff is astronomical though.  These muffins taste like a bowl of cinnamon swirl oatmeal topped with toasted pecans bathed in cinnamon and butter.  I can't wait to make them again!

Here is the recipe.

Cinnamon Spice Mini Muffins

I failed to get a picture of these mini muffins!  They went so fast!  I have to remember to take a picture right when they come out of the oven, otherwise I miss my opportunity.

I made a variation of these muffins from one of my favorite baking blogs: bakeorbreak.

Here is my version:

1 1/2 C flour
1 1/2 t baking powder
1/4 t each cinnamon, nutmeg, ginger
1/8 t each cloves, allspice
1/2 t salt

Whisk all ingredients in bowl.  Set aside.

1/2 C almond milk
1 flax egg
1/4 C oil
1/2 C sugar

Whisk all ingredients in small bowl until smooth and completely incorporated. Add to dry mixture and stir to combine.  Using a small ice cream scoop, dollop mounds of batter into 19 greased mini muffin cups.  Bake at 350 degrees for 12 minutes.  Let cool in pan for ten minutes, then turn out onto wire racks to cool completely.  Enjoy with butter :)      

Weekend Muffins II

Second weekend muffin recipe coming your way...

Orange Chia Seed Muffins!

These are very different from my first installment (yesterday's post).  While the pumpkin double ginger muffins are hearty and filling, these orange chia seed muffins are light and airy.  They are dainty, if you will while yesterday's muffins are heavy, but in the best way possible :)  So depending on which kind of muffin you prefer, you can't go wrong picking either of these muffin variations.

I made some changes to this recipe as well...

1. I used 2/3 C sugar instead of 1 C
2. I substituted 2 flax eggs to make these vegan, as well as
3. substituting almond milk for cow's milk

FYI: My batch made 14 muffins and they baked for 18 minutes.  I left off the streusel toppping.

Here is the recipe.      

Weekend Muffins

I will be featuring two out of this world muffin recipes this weekend.  The first is double ginger pumpkin muffins.  If you love ginger like I do, you'll adore these muffins.  Pumpkin, brown sugar, ginger, cinnamon, nutmeg, AND candied ginger really make these muffins pop.  They smell amazing and taste even better.  But what I really love about these muffins is that one batch equals 18 muffins!  So I had plenty to send to school with my son all week and my daughter and I snacked on one or two every day after lunch.  These are filling, hearty and don't require any slathering but if you must, I would recommend cookie butter, cream cheese, or plain butter.  Warmed up in the microwave is my favorite way to eat these muffins.  If you don't care for candied ginger, butterscotch chips would be the perfect substitution.    

I made some changes to the original recipe...

1. I added a little less than 1 C brown sugar
2. I combined 1/2 C oil with 1/2 C applesauce in place of a full cup of oil
3. I used 1/4 t ground ginger since I did not have fresh ginger on hand

FYI: My muffins baked for 17 minutes.  I did not sprinkle with coarse sugar.

Here is the recipe.  

My All-Time Favorite Chocolate Muffins

I am obsessed with these muffins!

Here is the recipe:

1/4 C + 2 T blood orange olive oil
2 flax eggs
1 C almond milk
1/3 C fat free sour cream
2 t vanilla extract
2/3 C sugar

Whisk in large bowl.  Add:

2 C flour
2 t baking powder
2/3 C cocoa powder
1/2 t salt

Stir to combine.  Let batter sit for 1 hour on the counter.  When hour is up, use an ice cream scoop to portion into muffin cups.  Bake at 350 degrees for 15 minutes.  Makes 16 muffins.

Apple Biscoff Muffins

These muffins are quite something.  Be sure to use your crispiest apples to get that firm bite throughout your muffins.  The hint of sweet, spicy Biscoff spread adds a nice touch to this breakfast treat. These are not overly sweet though so feel free to add sugar to your liking or do as I did, slather the muffins with more Biscoff spread.  Absolutely fabulous :)

Apple Biscoff Muffins
inspired by: followinginmyshoes.com

4 T melted, warm butter
4 T Biscoff spread

Combine in bowl.  Set aside.

1 T flaxseed meal
3 T water

Combine in small bowl and let sit 3 minutes (flax egg).

2 C flour
1/4 C sugar
1/2 t salt
3 t baking powder
1 t cinnamon

Whisk in large bowl.  Add 1 C water, flax egg, and butter mixture.  Fold in 2 C peeled, cored, diced apples. Stir to combine.  Spray muffin pans with nonstick spray.  Using an ice cream scoop, plop batter 3/4 full into each muffin cavity.  Bake at 350 degrees for 18 minutes.  Cool in pans 5-10 minutes, then transfer to cooling racks.  Makes 14 muffins.    

Gingerbread Muffins

I know it's not Christmas yet, but I can't help myself!  I always crave gingerbread spices.  The combination of molasses with all of those heart warming spices: ground ginger, cinnamon, cloves, nutmeg, and allspice is intoxicating.  Thankfully, my kids love this flavor profile too.

I made this gingerbread loaf into muffins and substituted blood orange olive oil (1/4 C + 2T) for the butter because it really brings out the flavor of the spices. These turned out rich and delicious.  My muffins baked for 14 minutes.

Enjoy!

Here is the recipe.    

Blueberry Double Chocolate Muffins

I made a variation of this recipe.

Here is my version:

Blueberry Double Chocolate Muffins

2 C flour
1 1/2 t baking soda
1/2 t salt
2 T cocoa powder
2/3 C sugar in the raw or demerara sugar
1 t cinnamon
1 egg, room temperature
1 t vanilla extract
3 T oil
1 C orange juice, room temperature
1 C frozen blueberries
1/4 C semisweet chocolate chips

Mix dry ingredients in large bowl.  Set aside.  Mix wet ingredients in a medium bowl.  Add wet ingredients to dry ingredients and stir to combine. Gently fold in blueberries.  Fill greased muffin cups 3/4 full with batter. Bake at 350 degrees for 18 minutes.  Makes a little over a dozen muffins.  

I didn't know I was a chocolate covered blueberry fan until this recipe.  That is exactly what these muffins taste like.  They are divine with a strong chocolate flavor and a fruity burst.      

Orange Greek Yogurt Chocolate Chip Muffins

I made a variation of this recipe.

Here is my version:

Orange Greek Yogurt Chocolate Chip Muffins

2 C flour
2/3 C sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C chocolate chips

Whisk in large bowl.  Set aside.

1 T orange zest (from 1 orange)
3 T blood orange extra virgin olive oil
1 t vanilla extract
1/3 C orange juice, room temperature
3/4 C Greek yogurt
2 eggs

Combine in medium bowl.  Add wet ingredients to dry mixture and stir to combine.  Fill greased muffin cups 3/4 full and bake at 375 degrees for 13 minutes.  Cool 3 minutes in pans then invert onto baking racks to cool completely.  Makes 17-18 muffins.    

Next time I make these, I might bake them at 350 degrees since the tops got very dark.  They were still delicious but not as pretty.  I imagine they would bake for 18-20 minutes if the oven were set at 350 degrees but that's just an estimated guess.

Perfect for spring and summer...these are citrusy and bright :)

Honey Lemon Chia Seed Muffins

Surprisingly enough, my children love these muffins!  I wasn't sure with the lemon flavor if they would be too tart or tangy, but they have the perfect balance of sweetness and citrus zip.  The recipe is easy to follow and the end product is superb.  Make these for a woman's only brunch, a church get together, or a light dessert for a cook-out.  Drizzle some honey over each one and you're good to go.

Here is the recipe.

Muffins for Mother's Day

These would be perfect to make for mom on Mother's Day!  Banana, peanut butter, chia seeds, ground granola bars...all ingredients you probably have in the house already.  Warm or at room temperature, these muffins pair well with Greek yogurt, butter, Nutella, more peanut butter, etc.  They are moist, light, and absolutely delicious :)

Banana-Peanut Butter Chia Seed Muffins
slightly adapted from: Girl Versus Dough

1 C flour
3 packages Nature Valley Oats 'n Honey granola bars, ground (about 3/4 C)
1/3 C brown sugar
1 T baking powder
1 T chia seeds

Whisk in large bowl and set aside.  

1 C buttermilk
1/2 C peanut butter
1 ripe, mashed banana
1 egg
2 T canola oil
1 t vanilla extract

Whisk in small bowl.  Add to dry ingredients and stir to combine.  Fill 15 muffin cups 3/4 way full and bake at 350 degrees for 18 minutes.

The Perfect Muffin

The batter for these muffins is so creamy and luxurious.  Must be the butter!  I typically make muffins with oil but now I see why people use butter.  Cakey, light, airy and delicious, these muffins are something to be celebrated. Almond, poppy seed lovers unite over the subtle yet pungent flavor and texture of this perfect breakfast treat.

FYI: My muffins baked for 20 minutes.

Here is the recipe.

Ham and Cheese Mini Corn Muffins

These are the perfect snack for after school or make them into a meal with some fruit on the side and a vegetable.  My family loves them!  They freeze well and are perfectly popable.

The simple recipe follows:

Ham and cheese mini corn muffins

3/4 C cornmeal
1 1/4 C flour
2 t baking powder
1 egg
1 C water
1/4 C sugar
1/4 C oil
5 slices deli ham, diced
1/2 C shredded cheese

Mix all ingredients and pour into greased mini muffin pan.  Bake at 400 degrees for 9 minutes.  Makes 32.  

Chocolate Chip Muffins

Recipe courtesy of Penzeys Spices

1 3/4 C flour
2 t baking powder
1/2 t baking soda
3/4 C sugar
1 C milk
1/3 C plus 2 t vegetable oil
1 egg
1 t vanilla extract
1 C mini chocolate chips, divided

Preheat oven to 400 degrees.  Line muffin tins with paper liners and set aside. Mix dry ingredients in a large mixing bowl.  Add wet ingredients and stir until combined.  Fold in 3/4 C of the chocolate chips.  Do not overmix.  Pour the batter into the paper cups, about 2/3 full.  Sprinkle the muffins with the remaining chocolate chips.  Bake at 400 degrees for 20 minutes.  Cool on a rack and eat warm.

FYI: My batch of 15 muffins baked for 13 minutes.  These were very sweet so next time I will add buttermilk in place of milk to achieve that tangy flavor. Overall, this is a simple recipe that yields delicious muffins anyone would love to eat.  Enjoy :)  

Oatmeal Mondays

I couldn't wait to make these muffins because they are the perfect all natural, healthy breakfast treat.  Just stir oats, 3 mashed bananas, milk, eggs, baking powder, vanilla extract, and a mix-in of your choice.  This can be dried or fresh fruit, nuts, mini chocolate chips, etc.  I added 5 T mini chocolate chips (3 T seemed too little) to our muffins because I'm on a chocolate chip muffin kick. Next time I plan to add 5 T golden raisins or dried cranberries since the mini chocolate chips were a bit messy.  My batch of 16 muffins baked for 15 minutes.  Enjoy :)

Cherry Muffins

These muffins are an adaptation of a cherry bread recipe I found on Pinterest. I've been experimenting with bread flour, adding it to chocolate chip cookie and quick bread doughs so I used it in this recipe as well.  I added 1/2 C sugar to my muffin batter, instead of a full cup since maraschino cherries are sweet already.  I purchased a 16-ounce jar of maraschino cherries so I had to figure out how many cherries and how much cherry juice to add to the muffin batter. One cup of chopped cherries and a quarter cup of cherry juice seemed to do the trick.  I did not make the glaze.  My muffins baked for 18-20 minutes.

Overall, these pink muffins dotted with red maraschino cherries were deliciously sweet, moist, and chewy. The color reminds me of love so these would be perfect for your special someone on Valentine's Day or an anniversary.  Kids gravitate toward these bright, cheery muffins as well!

Here is the original recipe.

Easy Cornbread

As most of you know, I am slightly obsessed with corn bread, corn muffins, hush puppies...if it contains cornmeal, I generally want to eat it and a lot of it. Here is a new recipe I've made twice now and I have to say this may just be the end of my cornbread search.  This is the perfect recipe in my mind and my family absolutely loves it.  It is even better in muffin form.  A great side dish to any meal (you don't even need to add butter because it is so flavorful), this cornbread is so sweet that it eats like a dessert!  Serve this at your next feast and marvel at its perfection.  I don't make any substitutions or leave anything out.  I have only baked the batter in a muffin tin to save time.  The batter makes 15 muffins and I baked mine for 13 minutes, half of the time it takes to bake it in an 8x8 pan.  The search for the perfect cornbread/muffins is over for me, is it over for you?

Here is the recipe.

Cinnamon Sugar Pancake Muffins

When I told my husband about this recipe, he asked, "What are pancake muffins?"  I didn't have an answer for him!  I suppose it's the drizzle of maple syrup you pour over the muffin when serving to your family or breakfast guests.  Regardless, these are absolutely divine.  Light and fluffy from the buttermilk, these muffins stand tall like puffy clouds.  Spicy and sweet from the cinnamon and brown sugar, these muffins keep you coming back for more.  If you're feeling really adventurous, slather some cookie butter on one of these. Complete bliss :)  

Here is the recipe.

FYI: I substituted 3 T blood orange olive oil for 1/4 C melted butter.  My muffins baked for 18 minutes.  I also didn't use quite as much of the cinnamon brown sugar mixture in the middle of the muffins but chose to save some to sprinkle on the tops.  It's all about presentation!

Mixed Berry Mini Muffins

I made the most mouthwatering mini muffins and donuts the other day.  I was eager to use my coconut oil and this recipe looked so healthy and refreshing from the mixed berries.

Mixed Berry Mini Muffins
adapted from Michele Cranston's Seasonal Kitchen

1 C buttermilk
3.5 oz coconut oil, melted and cooled to room temperature
2 flax eggs
2 t vanilla extract
2 1/4 C flour (280 g)
2 t baking powder
3/4 C brown sugar
1 3/4 C frozen mixed berries

Preheat oven to 350 degrees.  Whisk the buttermilk, oil, flax eggs and vanilla in a glass measuring pitcher for easier pourability.  In a large bowl, whisk the flour, baking powder and brown sugar.  Stir in the frozen berries so each one is coated with the flour mixture.  Pour the wet mixture into the large bowl.  Fill 24, greased mini muffin cups 3/4 full with batter.  Bake for 12 minutes.  They will be light in color but don't worry, they are cooked through.  The mixed berries make them appear wet and underdone but they will set up in the baking pan and after 10 minutes, cooling on a wire rack.  With the remainder of the batter, grease your donut pan and make 6-8 donuts, depending on how much batter you put into each cavity.  These are divine cold, right out of the fridge or warm, nestled in Greek yogurt and rubbed with butter.  Enjoy :)        

My Chunky Muffins

Healthy, no fuss muffins that will have everyone smiling at the breakfast table.

My Chunky Muffins

1 t pumpkin pie spice
254 g flour or 9 oz or 2 C
1/4 C sugar
1/4 C brown sugar
1/2 t salt
1 T baking powder

Whisk in large bowl.  Set aside.

1 C buttermilk
1 egg
3 T canola oil
1 t vanilla extract

Whisk in small bowl.  Pour into dry ingredients and stir to combine.

Fold in:

1/4 C chopped dried cherries
1/4 C chopped pecans
1/4 C chopped banana chips

Fill 12 greased muffin cups 3/4 full with batter and bake at 425 degrees for 5 minutes.  Reduce heat to 375 degrees and bake for another 11 minutes.  Let cool in pan 10 minutes and turn out onto wire rack to cool completely.