#MuffinMonday: Blueberry Carrot Muffins

September 17, 2012 By 39 Comments

It feels good to be back! Sorry I’ve been gone for so long, but my grandfather was rushed to the hospital last week, and the family rushed up to Pennsylvania to help out. He came home from the hospital Friday evening and is doing well. Thank you all for being so patient.

It may be Monday, but that doesn’t matter, because this gorgeous fall weather has me in a good mood. It doesn’t hurt that it’s #MuffinMonday and I happen to be munchin’ on a delicious blueberry carrot muffin.

Fall is my very favorite season, and I impatiently wait for its arrival every year. The crisp fall air, pumpkins, fresh apples, fall baking, and Starbuck’s pumpkin spice lattes are some of my favorite fall attributes. And, let’s not forget Thanksgiving. It’s only the best holiday of the year- eat all you want without feeling bad. What’s not to love?

Not only are these muffins delicious, they’re healthy, too. They’re full of heart healthy ingredients and sweetened with all-natural maple syrup. You can have your muffin and eat it, too. No feeling bad about this healthy breakfast snack.

The blueberries and carrots create an extremely moist muffin that’s so light they’ll melt in your mouth. I topped them with a sprinkling of coconut to give the crust a sweet, toasty crunch.

Enjoy!

 

Blueberry Carrot Muffins

Dry:
1/2 cup whole wheat flour
1/4 cup almond flour
3/4 tsp. baking powder
1/4 cup old-fashioned rolled oats
1/4 tsp. salt

Wet:
1/4 cup maple syrup
2 tsp. lemon zest (from 1 lemon)
1 tbs. lemon juice
1 egg
1/4 cup canola oil
1/4 cup blueberry or plain Greek yogurt
1 tsp. vanilla extract
1/2 cup grated carrots
1/2 cup blueberries (fresh or frozen)

Instructions: 

Preheat your oven to 350°F and line a muffin tin with 7 liners.

Combine the dry ingredients in a medium bowl and set aside.

Stir together the wet ingredients, except for the carrots and blueberries, in a small bowl and add the wet ingredients to the dry ingredients, stirring just until combined.

Fold in the carrots and blueberries. Divide among 7 muffin liners and bake for 15 minutes.

Turn immediately onto a wire rack to cool.

 

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#MuffinMonday Peach Butter Muffins

August 27, 2012 By 27 Comments

It’s Monday, which means it’s time to celebrate with muffins for #MuffinMonday. We were given an orange marmalade muffin recipe this week, and I adapted the recipe so I could use my homemade peach butter that I made last week. These muffins are moist, and they’re extra delicious when you slather them with butter and homemade peach butter.

When I get a hankering for something, I don’t like to wait for it- I want it NOW! Not in 4 hours. Not the next day. Now! I’m all about instant gratification, and muffins are just that. Mix. Bake. Eat. The entire process takes about 30 minutes. There’s nothing better than a homemade muffin to satisfy a craving.

The peach butter and buttermilk aid in the moist texture of this muffin.

If you’re unable to find peach butter, or don’t have the time to make it, you can use peach jam or preserves in its place.

I almost forgot to mention, these muffins are loaded with chunks of fresh peaches. Yum!

Happy #MuffinMonday!

 

Peach Butter Muffins

2 3/4 cup all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
3/4 cup sugar
1/2 cup peach butter or peach preserves
6 tbs. unsalted butter, melted and cooled slightly
2 tbs. peach schnapps or brandy
2 eggs, room temperature
1 tsp. vanilla extract
1 cup peach chunks, fresh or canned

Preheat the oven to 400 degrees F. Line 2 muffin tins.

In a large bowl, add flour, baking soda, baking powder, and salt. Whisk to combine.

In a medium-sized bowl, add buttermilk, peach butter or preserves, sugar, melted butter, peach schnapps, vanilla, and eggs. Whisk until smooth. Add the wet mixture to the dry mixture and fold to combine. Fold in peach chunks.

Fill the prepared muffin tins 3/4 full. Bake for 15-20 minutes, or until tops are golden brown and a tooth pick inserted in the center comes out clean.

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: Blueberry Cinnamon Chip Muffins

August 13, 2012 By 29 Comments

Happy #MuffinMonday, y’all!

I’m very excited about this week’s muffin recipe. I made blueberry cinnamon chip muffins, and they are AMAZING! I have a feeling that this recipe is going to become my go-to muffin recipe. They’re the perfect combination of moist, cakey center and crispy, crunchy crust. Absolute perfection.

Why, hello there muffin. Don’t you look delicious. I don’t mind if I do.

My apologies for the muffin sweet talk.

Waking up at 6 a.m. isn’t so dreadful when you have a jumbo-sized muffin waiting for you in the kitchen.

The cinnamon chips are so good in this muffin. They melt into the muffin, creating a burst of cinnamon flavor that pairs so well with the plump, juicy blueberries.

Grab-and-go muffin bowl. Um, yes please. I jumbofied these muffins by using a jumbo muffin tin, so one of these muffins are guaranteed to fill you up in the morning and kick start your brain for the day.

Muffin + Coffee = One satisfied Jennie, ready to start the long work day.

Grab. Go. Enjoy!

Blueberry Cinnamon Chip Muffins

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup frozen or fresh blueberries
1/2 cup cinnamon chips

Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.

Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.

Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add blueberries to the flour mixture and stir to coat. This will prevent the blueberries from sinking to the bottom of the batter.

Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes for a 12-cup muffin tin or 35-40 minutes for a 6-cup jumbo tin.

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 Donut Muffins

August 6, 2012 By 30 Comments

I’ve been MIA for the past week, and I’m so very sorry. My grandfather had surgery last Tuesday, so I travelled on up to Cow Country to take care of him. I waited on him hand and foot, because I’m his favorite granddaughter (I’m his only granddaughter), and that’s what favorite granddaughters’ do to make their grandfathers feel better.

I made a ton of food while I was in Cow Country. I made this tomato and bacon pie by The Country Cook. It was Amazing! My grandmother adored this pie, so much that she couldn’t stop talking about it. She even ate it for breakfast one morning. I also perfected pizza dough over the weekend. Don’t worry, I’ll share the love later on this week. Last, but certainly not least, I made Nutella Donut Muffins for my very first #MuffinMonday.

These donut muffins put a smile on my grandfather’s face. He loved them! He loved them so much that he ate three of them in one sitting. Trooper, right? His exact words as he reached for his third muffin were, “Well, it’s not like I get these often, so I’m eating another one.” Go ahead, Pop-pop! I was secretly cheering him on from the sidelines.

I don’t know about you, but Monday is not my favorite day of the week. Monday means it’s the end of the weekend. No more Sunday fun day. No more sleeping in. No more baking all weekend. No more footloose and fancy free. No more late night cocktail hours. It’s back to all work and no play.

Oh, Monday. How I dread your arrival.

Muffins make Monday’s a bit more tolerable, which is why An from Bakerstreet created #MuffinMonday.

Thanks to An, Monday’s aren’t so bad now.

These Nutella donut muffins will brighten any Monday. Guaranteed!

It’s a donut. It’s a muffin. It’s a donut muffin, and it’s one of the best muffins I have ever eaten. The texture is moist and cake-like, and a dollop of Nutella gets plopped in the middle, creating a fudgy center. You’ll forget all about Monday and the upcoming work week when you sink your teeth into one of these delicious muffins.

Happy #MuffinMonday!

 

Nutella Swirl Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups + 2 teaspoons all purpose flour
2 tsp baking power
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 tsp. orange zest
1/4 cup vegetable oil
3/4 whole milk
1 tsp. vanilla extract
About 1/3 cup Nutella

Preheat oven to 350F. Grease a muffin tin with cooking spray, or line with cupcake papers.

In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, orange zest, and cinnamon. Mix until combined.

Add in the vegetable oil, milk, and vanilla extract. Stir until just combined.

Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each muffin and swirl with a knife.

Bake for 12-15 minutes. Cool muffins on a wire rack before serving.

Adapted slightly from Bakerstreet

 

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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Coffee Break Muffins

April 23, 2012 By 33 Comments

Does anyone else struggle to get themselves out of bed on a Monday morning, or is it just me? I don’t know about you, but Mondays are rough for me. What? The weekend is over already, but it just got here.

I’m a bit scary in the morning. You don’t want to mess with me until I’ve had at least 1 cup of coffee. I trudge around the house in zombie mode, arms extended, feeling my way around the house until my eyes finally realize they should be opened- kind of like Frankenstein. I even moan and grunt like Frankenstein in the morning. Like I said, a bit scary. Oh, and the hair. The hair is just awful. Half of it’s sticking up as if someone took a balloon to it, and the rest is plastered to my face. Scary! Some people thrive in the early morning, but I’m not one of them.

Don’t worry non-morning lovers, I’ve got your back. I made coffee break muffins to help us out of our morning stupor. They’re packed with espresso powder, strongly brewed coffee, and mini chocolate chips. They’re a dream come true in the morning, and they’ll get ya moving in no time.

These muffins taste like a mocha latte. They’re a moist, cakey muffin.

These muffins took no time to whip up. I used a jumbo muffin tin because Monday morning calls for a jumbo muffin. Nothing else will do.

Hope this muffin helps shake you out of your Monday stupor. Enjoy!

Recipe:

adapted from Dorie Greenspan

2 cups all-purpose flour

1/3 cup sugar

1 tbs. instant espresso powder

1 tbs. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/3 cup light brown sugar

1 cup strong coffee, cooled

1 stick unsalted butter, melted and cooled

1 large egg

1 tsp. vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin or a 6-cup jumbo muffin tin. Feel free to line your pan with papers instead of greasing them.

In a large bowl, whisk together the flour, sugar, brown sugar, espresso powder, baking powder, cinnamon, and salt. In a medium bowl, whisk the coffee, melted butter, egg, and vanilla until well combined. Pour the liquid mixture over the dry mixture and, with a rubber spatula, stir to blend. A few lumps are okay. Fold in your chocolate chips. Divide batter evenly among the muffin cups.

Bake for 15-20 minutes, or until a tooth pick inserted in the center comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes before removing the muffins from the tin.

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Strawberry Lemon Yogurt Muffins

April 16, 2012 By 34 Comments

I made a last minute decision to make muffins. They literally came out of the oven 20 minutes ago. I was perusing some of my favorite food blogs the other day, and I came across this recipe for strawberry yogurt muffins by bakerstreet. They looked amazing, so I had to make them. I’m glad I did because they are delicious.

The only thing different about my recipe is the addition of lemon zest and lemon juice. I love the combination of strawberries and lemon. I happened to have both in my refrigerator, so I went with it.

The recipe calls for almond flour. I didn’t have any, so I made my own. All I did was take 3/4 cups of blanched almonds and pulsed them in my food processor until they resembled wet sand.

The best part about this muffin is the almond and brown sugar topping. It gave the muffin a nice crunchy topping. So yummy!

The inside of this muffin is packed with fresh strawberries. Oh my, is this muffin moist! Enjoy.

Recipe:

adapted by bakerstreet

1 cup all-purpose flour

3/4 cup almond flour

3/4 cup sugar

1 tsp. baking soda

1/4 tsp. ground nutmeg

2 eggs

1/2 cup vanilla yogurt

1/4 cup butter, melted

1 tbs. lemon juice

1-1/4 cups fresh strawberries, chopped

1-2 tablespoons brown sugar for sprinkling

1/4 cup sliced almonds

Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.

In a small bowl, combine all-purpose flour, almond flour, sugar, baking soda, lemon zest, and nutmeg.

In another bowl, whisk the eggs, vanilla yogurt, butter, and lemon juice. Stir into the dry ingredients just until combined. Fold in strawberries.

Fill muffin cups with batter. I use an ice cream scoop. It makes the job much easier.

Top with a sprinkling of brown sugar and sliced almonds

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

 
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Double Chocolate Banana Muffins

March 29, 2012 By 23 Comments

Today, because I love ya, I made muffins. These muffins combine two flavors that are meant for each other. I’m talking about chocolate and banana. If chocolate and banana were people, they’d fall in love, get married, and live happily ever after in a house with a white picket fence.

These muffins are super chocolatey. They have a chocolate base, and I added some chocolate chips for an extra boost of chocolatey goodness. The bananas and sour cream make these muffins extremely moist and gooey. If you have kids, they’ll love ‘em. Cinnamon is added to the mix to give the muffins a warm spiciness. It will cause the person eating the muffin to go “Hmm, what is that in the background?”

 Look at the beautiful specks of banana peaking out the of muffin. Yum!

These muffins are a cinch to make. I whipped up the batter in 10 minutes and they only took about 15 minutes to bake. They’re perfect for breakfast with your morning coffee. They’re also wholesome, so they will fill your tummy.

Mmm, muffin lovin’. Enjoy!

Love and sweet treats,

Jennie

Recipe:

1 cup all-purpose flour

1/3 cup cocoa powder

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1 large banana

1/2 cup sour cream

1 large egg

1/2 cup brown sugar

1/4 cup canola oil

1 tsp. vanilla extract

1/2 cup semisweet chocolate chips.

Preheat oven to 350 degrees F. Grease a muffin tin. I used a jumbo muffin tin. This recipe will make 12 regular-size muffins or 6 jumbo muffins.

In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon.

In a bowl of a mixer, whisk banana and sour cream together until combined. Add egg, brown sugar, oil, and vanilla extract, and whisk to combine. Fold in the flour mixture until just combined. Fold in chocolate chips. Fill each muffin tin a 1/3 of the way full.

Bake for 15-20 minutes until the tops of the muffins spring back, or a tooth pick inserted into the center of the muffin comes out clean.

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Bourbon Pecan Pie Muffins

February 2, 2012 By 7 Comments

As I was browsing the internet the other day, I came across a recipe for pecan pie muffins. Pecan pie muffins? Is that even a thing? I was extremely excited when I found this recipe on the Tasty Kitchen website. Pecan pie has to be my all-time favorite pie; however, it’s usually something that’s only eaten once or twice a year, around the holidays. Not any more! This recipe is so yummy and so easy to make, that you’ll want to eat them more than twice a year.

You’re probably wondering why I’ve been making several quick bread recipes lately. The truth is, I love the fact that scones and muffins can be made in a pinch, usually with ingredients you already have in your pantry, and the results are absolutely delicious. I just started my spring semester at school and I’m quite busy lately. Quick breads just seem to fit perfect in my life at the moment. Did I mention they’re really, very tasty? I think I did. And, they are.

This recipe doesn’t have many ingredients. That’s what I love about it. What you’ll need:  pecans, brown sugar, flour, eggs, butter, salt, vanilla extract, and my personal favorite- bourbon. Shh, the bourbon can be our little secret.

See the crispy edges? They’re the best part. These muffins are a lovely stand in for pecan pie. And, they’re portable. You can eat and drive at the same time. They have the same custardy texture that the pecan pie is known for, yet they remain super crunchy on the outside. It’s a nice balance. The flavor of the bourbon really shines in this recipe- it definitely isn’t shy. The bourbon takes this recipe from average to extraordinary.

The muffins don’t rise that high during the baking process; it’s completely normal. They’re flavor makes up for their lack of rising. They’re delicious topped with butter and even a little maple syrup.  I was excited that I had the chance to showcase my great grandmother’s bowl in this recipe. I love the yellow roses that adorn the inside of the bowl. Enjoy these custardy gems.

Love and sweet treats,

The Messy Baker

Recipe:

adapted from tastykitchen.com

1 cup packed light brown sugar

3/4 cups all-purpose flour

1/4 tsp salt

1 cup pecans, toasted and chopped

2/3 cups butter, softened

2 eggs, beaten

1 tsp vanilla extract

1/4 cup bourbon

Preheat the oven to 350 degrees F. Grease your muffin pan.

In a medium bowl, stir together brown sugar, flour, salt, and toasted pecans. In a separate bowl, beat the butter and eggs together until smooth. Add the bourbon and vanilla extract. Stir to combine. Then, stir the wet mixture into the dry mixture until just combined. Spoon the batter into the prepared muffin tins. Fill to about 2/3 of the way full. Bake for 20-25 minutes. Cool on wire racks for about 15 minutes. Pop them out of the tins with a butter knife. Enjoy!

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