Healthy Pina Colada Muffins ~ #MuffinMonday

March 4, 2013 By 35 Comments

Happy Monday, all!

It’s time for another round of #MuffinMonday. An challenged us to make a muffin using coconut this week. Up until a few years ago, I really didn’t like coconut. I think it was a texture thing. I loved the flavor, but the flakes rubbed me the wrong way. I don’t know what changed, but now I can’t get enough of the tropical fruit.

Skinny Pina Colada Muffins | www.themessybakerblog.com-6571

Believe it or not, these muffins are healthy. They’re full of greek yogurt, coconut oil, whole wheat flour, crushed pineapple, and dried pineapple.

Pina Colada Muffins | www.themessybakerblog.com-6580

Go ahead, have two!

Pina Colada Muffins | www.themessybakerblog.com-6575

The coconut milk, greek yogurt, and coconut oil create a moist, tender muffin. One bite, and you’re transported to the tropics.

Pina Colada Muffins | www.themessybakerblog.com-6579

Enjoy!

5.0 from 4 reviews

Healthy Pina Colada Muffins
 
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Recipe type: Muffin, Quick Bread
Serves: 12

Ingredients
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ cup greek yogurt (plain, vanilla, pineapple)
  • ½ cup sugar
  • 2 tbs. agave
  • ¼ cup coconut oil, melted
  • ⅓ cup coconut milk
  • 1 egg
  • 1 egg white
  • ⅓ cup crushed pineapple
  • 1tsp. coconut extract
  • ½ cup dried pineapple, chopped
  • ½ cup coconut flakes

Instructions
  1. Preheat oven to 375 degrees F. Line a muffin tin with papers.
  2. In a medium-sized bowl, whisk together both flours, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together greek yogurt and sugar until smooth. Whisk in coconut oil, coconut milk, agave, and crushed pineapple until incorporated. Whisk in egg, egg white, and coconut extract.
  4. Using a rubber spatula, stir in the flour mixture until just combined. Fold in dried pineapple.
  5. Scoop the batter into the prepared muffin cups, filling them all the way. Top with ½ tablespoon of coconut flakes.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

 

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Dark Chocolate Peanut Butter Swirl Banana Muffins ~ #MuffinMonday

February 25, 2013 By 19 Comments

It can’t always be cookies and buttercream, right? Maybe in a fairytale land far, far away where high cholesterol and weight gain don’t exist, but this isn’t a fairytale. Don’t get me wrong, I love me some cookies, but even I have limitations. Well, that is, my hips have limitations. If they’d let me, I’d probably snack on cookies all day; however, that’s not the case.

Sometimes I want to snack on something without feeling guilty about it later, so I’ve been experimenting with guilt-free quick breads in the kitchen lately. Breads full of whole grains, yogurt, fruit, and healthy proteins. Breads that will fill me up without leaving me full of eater’s remorse later. I love baking quick breads for the very fact that they involve little to no planning. They don’t require  kneading, rising, or waiting, and can usually be whipped up in one bowl.

An challenged us to make a muffin using bananas this week, and I instantly knew that I wanted to make a muffin that combined chocolate, banana, and peanut butter. The epitome of all flavor combos. Last week I came across this recipe for Skinny Chocolate Peanut Butter Swirl Cupcakes by Sally’s Baking Addiction. I instantly fell in love with them and knew I had to make them for #MuffinMonday this week.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6500-2

I made a few minor changes to make the recipe more muffin-like. I added some dark chocolate cocoa powder, white whole wheat flour, and brown sugar. They’re healthy and delicious all at the same time.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6502

The muffin is dark and moist and, my favorite part, swirled with melted peanut butter.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6501

Guilt-free muffins… Now, that’s my kind of breakfast. Enjoy!

5.0 from 1 reviews

Dark Chocolate Peanut Butter Swirl Banana Muffins
 
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Author:
Recipe type: Muffin, Quick Bread
Cuisine: Adapted from Sally’s Baking Addiction
Serves: 16

Ingredients
  • 2 ripe bananas, mashed
  • ½ cup brown sugar
  • 1 large egg
  • 1 egg white
  • ¾ cup greek yogurt, vanilla or plain
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour
  • ½ cup unsweetened dark cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup dark or bittersweet chocolate chips
  • ½ cup creamy peanut butter, melted
  • ⅓ cup peanut butter chips

Instructions
  1. Preheat the oven to 375 degrees F. Line 16 muffin cups with papers.
  2. In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, greek yogurt, and vanilla extract. Mixture will be slightly lumpy.
  4. Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
  5. Fill the muffin cups ⅔ of the way full with batter. Spoon ½ tablespoon of the melted butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days.

 

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Pear & Cinnamon Muffins ~ #MuffinMonday

January 28, 2013 By 21 Comments

Brr, it’s freezing in Baltimore. It’s the kind of cold that causes you to burrow under thick, down-filled blankets for relief. The kind of cold that commands layers of socks, shirts, and thermals. The kind of cold that requires a space heater right next to your feet while you’re watching television. I’ve been living in thermal pjs, fuzzy socks, and my furry cupcake robe. It’s not sexy, people, but sexy gets thrown out the door when it’s only 19 degrees outside.

The one thing that helps warm me up is baking, so I made these pear and cinnamon muffins with a brown sugar almond streusel for #MuffinMonday.

They’re full of chopped ripe pears, maple syrup, and greek yogurt. They’re absolutely delicious.

The pears add a moist, buttery texture to this muffin, while the cinnamon and maple add warmth.

The brown sugar almond streusel is my favorite. It adds a crunchy, nutty topping.

Enjoy!

5.0 from 2 reviews

Pear & Cinnamon Muffins
 
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Author:
Recipe type: muffins, quick breads

Ingredients
Muffins
  • 4 tbs. unsalted butter, melted and cooled slightly
  • ⅓ cup light brown sugar
  • 1 large egg
  • 1 cup white whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
  • ¼ cup Greek yogurt (plain or vanilla)
  • ½ tsp. vanilla extract
  • ¼ cup pure maple syrup
  • 1 cup chopped pears
  • ⅓ cup cinnamon chips
Streusel
  • ¼ cup light brown sugar
  • ⅓ cup flour
  • ¼ cup quick oats
  • ¼ cup sliced almonds
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, melted

Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together brown sugar and melted butter. Whisk in egg and vanilla extract.
  4. Stir in flour mixture until just combined. Stir in greek yogurt and maple syrup until smooth.
  5. Fold in pears and cinnamon chips.
  6. Fill the muffin liners with the batter until they’re ⅔ of the way full. Top with streusel.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Streusel
  1. In a small bowl, stir together brown sugar, oats, almonds, cinnamon, and flour. Stir in melted butter until combined.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Peanut Butter Cup Stuffed Chocolate Muffins with Peanut Butter Frosting~ #MuffinMonday

December 31, 2012 By 19 Comments

Happy New Year’s Eve! What do you do to ring in the new year? Whatever it is, I’m sure it’s way more fascinating than what I’m doing. I tend to be a huge dud on New Year’s Eve. Squirrel and I tend do something low key. Usually, we go over a friends house, mingle, play a few board games, and have a few cocktails…except for last year. Don’t laugh, but last year Squirrel and I stayed home and fell asleep before the ball even dropped. I remember my lids feeling like bricks, so I stopped fighting it and just let the inevitable happen and fell asleep. Duds, I know. Going out means spending 5x the price for a Captain and Coke, fighting the crowds to make it to the bar for said cocktail, then jumping up and down to get the bartender to acknowledge my existence (I’m only 5’1″). So, we take the route less travelled and stay home. I mix up my cheap cocktail, pop a bag of popcorn, and plop myself down onto my favorite part of the couch and watch movies all evening. Call me old but I love it!

Today is the last #MuffinMonday before the end of the year, so I had to go out with a bang. I took the concept of the word muffin to an entirely new level with this recipe. It’s sort of a muffin/cupcake hybrid. I made a decadent chocolate muffin stuffed with a peanut butter cup and topped with peanut butter frosting. Can I get a hell yes?

The only rule we had to follow this week was to make something indulgent using chocolate. Chocolate? Check. Indulgent? I’d say so.

I know this looks like a cupcake, with its creamy frosting and peanut butter cup center, but looks can be deceiving. This is, indeed, a muffin; a very decadent and indulgent muffin. A muffin that masks itself as a cupcake that begs to be eaten for breakfast.

How about we make this muffin our last hurrah before we set our New Year’s resolutions. Whatdoya say?

I know what you’re thinking. You’re thinking, “Do you think she’ll notice if I steal that pan of muffins?” It’s New Year’s Eve, I’m willing to share. We’re all friends here.

Enjoy!

5.0 from 3 reviews

Peanut Butter Cup Stuffed Chocolate Muffins with Peanut Butter Frosting
 
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Author:
Recipe type: Muffin/Quick Bread
Serves: 12

Ingredients
  • Muffins:
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 egg
  • ½ tsp. vanilla extract
  • 1¼ cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup milk
  • 12 miniature Reese cups, unwrapped
  • Frosting:
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • 3 tbs. milk

Instructions
  1. Preheat oven to 350 degree F. Line a 12-cup muffin tin.
  2. In a medium-sized bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together sugar, vegetable oil, and egg until light in color. Whisk in vanilla extract.
  4. Add the dry mixture to the egg mixture alternating with the milk until the mixture is smooth (a few lumps are okay).
  5. Fill the tins a third of the way full with batter. Place one Reese cup in the center and gently press it into the batter. Top with batter until the cup is ⅔ of the way full.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Frosting:
  8. In a medium-sized bowl, add the peanut butter and powdered sugar. Cream together the peanut butter and sugar using an electric mixer. Whisk in the milk until the frosting is smooth.

 

 

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Glazed Snickerdoodle Muffins~ #MuffinMonday

December 3, 2012 By 27 Comments

Let the Christmas countdown begin- only 22 more days! I have so much to do and not enough time to get it all done. There’s cookies to bake, holiday treats to create, gifts to wrap, and a 15-page research paper to complete. Wah, wah! I’m knee deep in research and can’t wait to dig myself out. If anyone would like to deliver some donuts to my house, I’d greatly appreciate it.

The one thing I was able to get done was my Christmas decorating. My mom and aunt were nice enough to come to my house and help me deck the halls. The tree is up, the snow babies are in their rightful places, my kitchen tree is glowing with food ornaments (yup, I have a tree in my kitchen), and the nativity set is assembled. It’s darn right festive in my house!

My kitty, Watson, believes the tree to be his own personal jungle. He sleeps under it, runs in circles around it, and drags the tree skirt out from under it. I’m waiting for the day that I come home from work and find him perched in the tree. I even found one of my cupcake ornaments on the ground by the trash can the other day. The cat is out of control! I even tried buying him a new catnip toy in hopes that he would stop playing with my toys, but it just made the situation worse. He gets his catnip high on and gallops around the house like a drunken race horse.

Anyone want a kitty for the holidays?

Today is week 3 in our #MuffinMonday holiday series. An gave us a decadent snickerdoodle muffin recipe to adapt this week. I made it even more decadent by adding cinnamon chips and a gooey glaze. These are the bomb! That’s right, I’m bringing back the phrase “the bomb.”

Just look at them in all of their glazed glory. And that sugary cinnamon coating- drool!

I couldn’t contain myself when they came out of the oven, wafting that enticing cinnamon scent throughout my house. That smell that makes your heart go pitter patter. I gobbled one up as soon as I removed them from the muffin tin. Gulp. Gone!

Cinnamon is the star of the show in this muffin, and I took cinnamon to a new heights by adding gobs of cinnamon chips to the batter. You get double the cinnamon, and who doesn’t love that?

These muffins are one of the lightest muffins I have ever made. They’re like fluffy cinnamon pillows that melt in your mouth.

Wipe the drool from the corner of your mouth.

Enjoy!

5.0 from 2 reviews

Glazed Snickerdoodle Muffins
 
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Author:
Recipe type: Quick bread, Muffin
Cuisine: Adapted from Culinary Concoctions by Peabody

Ingredients
  • Muffins:
  • 1 cup (2 sticks) unsalted butter, at room-temperature
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. cream of tarter
  • ¾ tsp. freshly grated nutmeg
  • 1¼ cups sour cream
  • 1¼ cups cinnamon chips
  • 1 cup granulated sugar
  • 2 tbs. cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • ½ tsp. vanilla extract
  • 2 tbs. milk

Instructions
  1. Preheat oven to 350 degrees F. Grease 2 muffin tins.
  2. In the bowl of a stand mixer, add butter and 1 cup of sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
  4. Add the flour mixture and sour cream alternately to the butter mixture, starting and ending with the flour. Scrape down the bowl as needed. Fold in the cinnamon chips.
  5. In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon.
  6. Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. Place the coated muffins into the prepared tins.
  7. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
  8. Glaze: In a small bowl, whisk together powdered sugar, vanilla and milk until smooth.
  9. Drizzle the glaze over the warm muffins with a spoon or a fork.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Chocolate Covered Peanut Butter Banana Muffins~ #MuffinMonday

November 19, 2012 By 16 Comments

Is that a long title, or what? Sorry, but I just couldn’t leave anything out. Doesn’t that muffin just sound delicious? Is it calling your name? It is, isn’t it?

Today marks the first Monday of our holiday #MuffinMonday series. Every Monday the #MuffinMonday crew will be bringing you sweet holiday themed muffins that will get even more decadent the closer we get to Christmas. If that doesn’t get you excited for the holidays, I don’t know what will.

Peanut butter and banana is one of my favorite combinations. The two flavors blend beautifully together. You get the sweetness from the banana and the saltiness from peanut butter…it’s perfection.

An asked us to make a decadent muffin, so I went the extra step and added mini chocolates chips and topped them with a dark chocolate glaze. What you end up with is an extremely moist muffin that tastes like a decadent dessert, but a dessert that you can eat for breakfast.

These muffins were so good that I proceeded to eat three of them in a row on Saturday. I had to give the rest away so I wouldn’t eat the entire batch in one sitting.

How do you like them sprinkles? They’re little pink piggies!

I enjoyed these muffins so much that I decided to turn them into bread and give them as Christmas gifts.

Happy Monday!

5.0 from 2 reviews

Chocolate Covered Peanut Butter Banana Muffins
 
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Author:
Recipe type: Muffin/Bread
Serves: 12

Ingredients
  • Dry:
  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup mini chocolate chips
  • Wet:
  • 1 banana
  • ½ cup sugar
  • ¼ cup peanut butter
  • 1 tbs. half & half
  • 1 egg
  • ½ tsp. vanilla extract
  • Chocolate glaze:
  • ½ cup heavy cream
  • ½ cup dark chocolate chips.

Instructions
  1. Muffins:
  2. Preheat oven to 325 degrees F. Grease a muffin tin.
  3. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, add the banana and sugar. Mash to combine.
  5. Whisk in the peanut butter and half & half.
  6. Add the egg and vanilla. Whisk to combine.
  7. Fold in the dry ingredients.
  8. Add the mini chocolate chips. Fold to combine.
  9. Scoop the mixture into the prepared muffin tins, about a third of the way full.
  10. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove from oven and let cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
  12. While the muffins are cooling, prepare the glaze.
  13. Glaze:
  14. Add the chocolate chips to a small bowl.
  15. Heat the heavy cream over medium heat until hot. Remove from heat and pour over the chocolate chips. Let stand for 1 minute, then stir with a rubber spatula until smooth.
  16. Lightly dip the tops of the muffins in the glaze and, if you like, add some sprinkles.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

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Cheddar Herb Cranberry Muffins~ #MuffinMonday

November 12, 2012 By 20 Comments

Welcome to another #MuffinMonday!

This week we were challenged to make a savory muffin using cheese. Now, I don’t know about you, but I love me some cheese. Whether it be cheddar, pepper jack, smoked gouda, or swiss, I love it all! Last week, I didn’t feel like making dinner, so I cut up some cheese and apples and made a meal out of it.

I’m a huge fan of combining a pop of sweetness with my cheese, so I decided to make a white cheddar buttermilk muffin with herbs and cranberries. The sweetness of the cranberries pairs perfectly with the sharp white cheddar.

The best part about these muffins is the crispy crust that cheese creates on top of the muffin. Mmm!

The thyme and rosemary add an earthy depth of flavor that contrasts nicely with the sweetness of the dried cranberries.

Looking for a Thanksgiving bread recipe to go with your meal? These muffins would be perfect.

Enjoy!

5.0 from 2 reviews

Cheddar Herb Cranberry Muffins
 
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Author:
Recipe type: Muffins/Quick Bread
Serves: 12

Ingredients
  • Dry:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbs. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. dried thyme
  • ½ tsp. dried crushed rosemary
  • ¼ tsp. cayenne pepper
  • 1¼ cups sharp white cheddar cheese
  • ¾ cup dried cranberries
  • Wet:
  • 1 cup buttermilk
  • 1 egg
  • 3 tbs. butter, melted
  • Extra cheese for topping

Instructions
  1. Preheat oven to 400 degrees F. Line or grease a muffin tin.
  2. In a large mixing bowl, add all of the dry ingredients. Whisk to combine.
  3. In a small bowl, whisk together buttermilk, butter, and egg.
  4. Add the wet ingredients to the dry ingredients. Stir until just combined. The batter will be very thick.
  5. Fill the muffin tins ¾ of the way full with batter. Top with a sprinkling of cheddar cheese.
  6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool on a wire rack for a few minutes before removing from the tin.

 

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#MuffinMonday~ Allspice Cinnamon Chip Streusel Muffins

October 22, 2012 By 18 Comments

Happy Monday, all!

Monday’s aren’t normally my favorite day of the week, but this Monday is different. After being confined to my house and my couch for two weeks due to a foot injury, it’s good to get back to my normal life (even if that means going back to work).

I jammed my foot on a rock almost three weeks ago and what I thought was a broken bone was actually a pretty serious infection. I would have never thought jamming your foot on a rock would lead to an infection. The first time I ever walk around my parents’ back yard barefoot, and I end up with two infected toes. If it’s going to happen, it’s going to happen to me.

Not being able to walk meant no cooking or baking, which just about killed me. I’m not equipped for sitting still and watching television all day. I’m accustomed to being active, running around like a crazy person in order to fit everything into my day, and being in the kitchen. Naturally, I got a bit sad and I may have eaten an entire box of Entenmann’s crumb donuts to make myself feel better.

This week’s muffin recipe is an allspice streusel muffin, which I adapted slightly by adding a handful of cinnamon chips and some orange zest and juice. You don’t know how happy I was to get back into the kitchen and make these muffins. I was giddy with excitement.

The warmth of the allspice warms the soul of these chilly fall mornings, and the cinnamon chips give the muffins an extra burst of spicy sweetness.

These muffins get a generous sprinkling of brown sugar and allspice streusel that creates a lovely sweet crunch on top of the muffin.

Ooooooh, look at those sexy cinnamon studs. Drool!

#MuffinMonday~ Allspice Cinnamon Chip Streusel Muffins
 
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Adapted from Baking From My Home To Yours
Author:
Recipe type: Muffins
Serves: 12

Ingredients
  • Streusel
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ tsp. ground allspice
  • 5 tbs. cold unsalted butter, cut into cubes
  • Muffins
  • 2 cups all-purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tbs. baking powder
  • 1 tsp. ground allspice
  • ¼ teaspoon salt
  • 1 stick unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup fresh squeezed orange juice
  • ¼ tsp. pure vanilla extract
  • Zest of 1 orange
  • 1 cup cinnamon chips

Instructions
  1. Preheat the oven to 375 degrees F. Line or grease a muffin tin.
  2. For the streusel:
  3. Place flour, brown sugar, and allspice in a small bowl and whisk to combine. Use a pastry cutter to cut in the butter until the mixture resembles course crumbs. Set aside.
  4. For the muffins:
  5. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, allspice and salt.
  6. In a large glass measuring cup or small bowl, whisk the melted butter, eggs, milk, orange juice, orange zest, and vanilla extract together until well combined.
  7. Pour the liquid ingredients over the dry ingredients and whisk until just combined.
  8. Fold in the cinnamon chips.
  9. Divide the batter evenly among the muffins tins. Top the muffins with 1 tablespoon of streusel.
  10. Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
  11. Transfer the pan to a rack and cool for 5 minutes before carefully
  12. removing each muffin from its mold.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins

October 8, 2012 By 20 Comments

Happy #MuffinMonday!

Why should you make muffins? Um, they’re delicious! Need more convincing? Oh, alright.

  1. They’re individual, which means there’s no need to share and, as you all know, I don’t respond well to sharing. I’m like Joey on Friends… Jennie doesn’t share her food. Sorry!
  2. They only take a few minutes to whip up, and I’m a huge fan of instant gratification. When this girl wants something, she doesn’t like to wait for it.
  3. They’re extremely versatile. Like bananas? Throw some in. Chocolate fan? Add those, too. The list goes on.
  4. Did I mention that they’re delicious? Well, they are.

Convinced?

This week’s muffin recipe happened to be something I already have on the blog, a chocolate banana muffin. So, I decided to shake things up a bit and make a Nutella swirl pumpkin chocolate muffin, and it’s damn good!

I know I’m going a bit overboard with pumpkin, but, in my defense, it’s fall.

The chocolate really shines in this recipe. There’s a touch of cocoa powder in the batter, a generous amount of chocolate chips studded throughout, and a dollop of Nutella swirled in the center. Chocolate fans… You’re welcome.

The pumpkin is there to aid in the moist, cake-like texture of this cupcake. This may be the moistest muffin I’ve ever had.

Enjoy!

#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins
 
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Author:
Serves: 16

Ingredients
  • Dry
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ cup cocoa powder
  • Wet
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • ½ cup chocolate chips
  • ⅓ cup Nutella

Instructions
  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, and cocoa powder. Set aside.
  3. In a large bowl, whisk pumpkin puree and melted butter. Whisk in eggs, brown sugar, and vanilla. Fold in dry ingredients until just combined, then gently fold in chocolate chips.
  4. Fill each of the tins half way. Using a ½ teaspoon, add a dollop of Nutella, then top with batter. Swirl with a knife. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean.

 

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#MuffinMonday | Brown Butter Orange Pumpkin Muffins

September 24, 2012 By 26 Comments

Happy Monday, all!

It’s time for another #MuffinMonday. I was extremely excited when I received this week’s recipe, an orange pumpkin muffin. You know how I feel about pumpkin, and I’ll take any excuse to bake with it.

At first glance, I wasn’t sure how I was going to change this recipe to make it my own. Quite frankly, the muffin recipe sounded perfect with its combination of orange and pumpkin, so I was a tad stumped. I kept coming back to it, and then it hit me. Why not add some brown butter and maybe a sprinkling of white chocolate chips and toasted pecans? That’s just what I did, and they turned out beautifully.

The muffin by itself is amazing, but top it with an orange glaze, and it’s over-the-top delicious!

The flavor of this muffin is extraordinary. Imagine an extremely moist muffin studded with the perfect amount of white chocolate chips and toasted pecans. When you take the first bite, you get the warm flavor from the pumpkin pie spice and cinnamon, then the subtle sweetness of the orange forms on your palate as you continue to devour the muffin. And, if all of those flavors weren’t enough, you’re hit with the nutty flavor of the brown butter and toasted pecans, then, to top it all off, the sweet orange glaze adds a burst of orange flavor.

Like I said, this is one scrumptious muffin.

Enjoy!

 

Brown Butter Orange Pumpkin Muffins

Dry:
1 3/4 cups all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Wet:
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 stick unsalted butter
1 cup pureed pumpkin
1/3 cup freshly squeezed orange juice
2 tsp. orange zest
1 cup white chocolate chips
1/2 cup toasted pecans, chopped

Glaze:
1 cup powdered sugar
3 tbs. orange juice
1 tsp. orange zest

Preheat oven to 350 degrees F. Line 2 muffin tins with paper baking cups.

In a small saucepan, add the unsalted butter and let simmer until it becomes brown and gives off a nutty scent, about 5-8 minutes. Take off the heat and let cool.

In a medium-sized bowl, add all of the dry ingredients and whisk to combine.

In a large bowl, add both sugars and eggs. Whisk to combine. Drizzle in cooled brown butter and whisk to combine. Add the pumpkin, orange juice, and orange zest, whisk to combine. Fold in the dry ingredients until just combined. Fold in chocolate chips and pecans. Spoon batter into prepared tins, filling each cup 2/3 of the way full.

Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Drizzle with glaze.

For the glaze: In a small bowl, add powdered sugar, orange juice, and orange zest. Whisk until smooth.

 

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