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Archive for the ‘Muffins’ Category

Apple Crisp Muffins

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Being married is probably one of my favourite things, especially because I somehow snagged a pretty amazing guy.

Benefits of being married to him:

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permanent master chef junior, nfl, how i met your mother and movies watching partner. permanent snuggle buddy. permanent running/roller blading companion. permanent i don’t know how to build this or fix that so can you do it please person. permanent live in best friend and person to do everything with. amazing.

What isn’t so amazing though is the fact that he loves the muffins that I make. You would think that I would be encouraged by this, or appreciate it. But I’m an only child; which means that sharing isn’t my thing. So no I don’t want to share my muffins with you. Make 2 batches of muffins you say? No thanks, not my thing either.

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These muffins were out of this world delicious. Combining apples that we picked ourselves with a streusel topping led to one amazing muffin…even if I only got to eat half the batch.

Maybe one day I’ll learn how to share and be okay with it.

 

 

Apple Crisp Muffins

Recipe adapted from Iowa Girl Eats

1/4 cup butter, at room temperature     2/3 cup vegetable oil
1/3 cup sugar                                        1/3 cup brown sugar
2 tbsp apple cider                                   1 egg
1 tsp vanilla                                           1 1/2 cups flour
1/2 tsp cinnamon                                  1/4 tsp nutmeg
1/2 tsp baking soda                                1/2 tsp baking powder
1/4 tsp salt                                            2 medium-sized apples (I used Granny Smith)

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with liners then set aside (or use a 6 cup jumbo muffin tin like I did).

Combine the butter, oil, sugars, and cider in a large bowl (mixture will look curdled.)

Add and mix in the egg and vanilla.

In a separate bowl stir together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Remove 2 Tablespoons of the flour mixture then toss with the apples in a separate bowl to coat.

Add remaining flour mixture to wet ingredients in two batches, mixing until just combined before adding the next batch. Fold in the apples. Scoop batter into prepared muffin cups.

Crisp Topping

1/2 cup brown sugar         1/2 cup old fashioned oats
1/4 cup flour                     1/4 cup butter, at room temperature
1/4 tsp cinnamon              1/8 tsp nutmeg

Mix ingredients together in a small bowl until well combined.

Sprinkle a heaping tablespoon on top of each muffin.

Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tins for 10 minutes then remove to a cooling rack to cool completely.

(My muffins baked for roughly 25 minutes so be sure to check on them as you go)

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Believe me, the Muffin Man does not exist. However, the Muffin Woman is definitely alive and kicking…or maybe cooking? Wow, sorry about that one. When did I turn into my mother and how do I stop the bad jokes!?

I tried to be better. I was in a weight loss competition with some colleagues at work and was doing really well. I had cut out all desserts and sweets and junk during the week, only allowing myself to indulge on the weekends. I even lost 4 pounds, just 1 pound shy of my goal.

But then the muffin cravings started up. See I normally eat a muffin for breakfast. Every day. Ever since the mid-90’s. We’re basically talking decades here…

Knowing that cutting the muffins out would help with the weight loss, I had converted to 2 pieces of toast for breakfast. It was great for a while, one piece with jam, one piece with peanut butter and honey. I had this down, the routine was set, the toaster was ready, heck, I was even ready…for the month that this lasted.

And then came the post about zucchini muffins, and now a post on orange chocolate chip muffins. Let’s not even start talking about all of my other favourite flavours. Like these. Or those. No wait, for sure these. Okay fine, you caught me, all of the flavours are my favourite flavour…

Seriously though these are really good. Sure they taste a bit like cake, sure I always eat them with jam, sure they aren’t the most waist friendly things I’ve ever had. What’s really important though is that these will a) make you more friends and b) make the morning that much brighter.

Just make them already.

Orange Chocolate Chip Muffins

1/2 cup butter             1 cup sugar

2 eggs                         1/2 cup sour cream

1/2 cup orange juice    Grated orange rind

2 cups flour                 1 tsp baking powder

1/2 tsp baking soda      Chocolate chips

Preheat oven to 400F.

Cream butter and sugar together until light and fluffy.

Beat in eggs one at a time.

Add sour cream, orange rind and orange juice, mix well.

Combine flour, baking powder and baking soda. Fold into the creamed mixture.

Add chocolate chips and blend.

Bake for 18-22 minutes.

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I’m not really all about variation. When I figure out what I like I stick with it.

Running shoes? Yes I buy the same New Balance shoes every year. Listening to country music and nothing else? Guilty as charged, although I am trying to branch out. But only a little bit. Eating sushi? California, yam tempura or dynamite roll every. single. time. Only using the treadmill at the gym? I’m sorry, what the heck is an elliptical and why is it taking up precious space?

I mean really, why would you mess with a good thing?

The same can be said for breakfast around here. Homemade muffins. Every. Single. Week…for the past 15 or so years. Yeah, that’s definitely a sign that I’m a fan.

These muffins are a constant in the freezer. Sure they sound a bit different, but they are delicious. And they taste healthy, which means that they must be good for me.

Instead of the typical and familiar carrot muffin, zucchini takes centre stage this time and pairs extremely well with raisins or blueberries. That’s why we alternate around here…one week it’s the raisins, and the next week, what a surprise when the blueberries arrive.

Clearly this was a blueberry week. Because sometimes life needs a little bit of spicing up.

 

 

 

 

 

Zucchini Spice Muffins

1 1/2 cups flour        1 cup sugar

2 1/4 tsp cinnamon  1/2 tsp nutmeg

1 tsp baking soda      3/4 tsp baking powder

1/2 tsp salt               2 eggs

1/2 cup oil                2 cups shredded zucchini

1/2 cup raisins or blueberries

Preheat oven to 375F.

Combine flour, sugar, spices, baking powder, baking soda and salt.

In another bowl beat eggs and oil until light. Stir in zucchini.

Add liquid ingredients to the dry ingredients. Stir until just moistened.

Stir in the raisins or blueberries.

Divide into muffin tins and bake 25-30 minutes.

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These days we’ve got berries coming out the ying-yang! All of the jamming has been completed, pies have been frozen for the winter (how great is that!?) and the refrigerator has been stocked with frozen strawberries, blueberries and blackberries. What else could a girl want? Oh right, muffins.

Left to right: Tayberry, Blueberry and Raspberry Muffins

Have I mentioned that I’m obsessed with muffins? Love them. Almost every single type. Maybe not those bran ones though. Let’s be honest, they are way too healthy for me! But these? These muffins are perfect. The best thing about this recipe is how versatile it is. The original recipe was for a rhubarb and oat muffin but this summer it has become the basic recipe for all berry muffins.

Raspberries, blueberries, blackberries, tayberries (seriously you NEED to get on the tayberry wagon!), they’ve all been done. And will be done again, and again. Other fruits could definitely be used as well, whatever your preference is, just add the same amount of that berry or fruit.

Personally the rhubarb is still tops for me, followed closely by the tayberries.

Ps. have you seen these muffin liners before? They’re silicon liners so they can be used over and over again. Such a great money saver, super cute (they come in all sorts of designs), and you can buy them at any kitchen store. Thank you genius/amazing past roommate for this birthday present! Martha would for sure say that they are a “good thing.”

Fruit and Oatmeal Muffins

2 1/2 cups flour    1 1/4 cups packed brown sugar

1 cup oats            1 tsp baking soda

1 tsp salt              1 large egg

1 cup buttermilk   1/2 cup oil

1 tsp vanilla          1 tbsp orange peel

1 1/4 cups berries of your choice or rhubarb

Preheat oven to 350F.

In a large bowl combine flour, sugar, oats, baking soda and salt.

In another bowl whisk the egg. Gradually mix in the milk, oil, vanilla and zest until well blended. Add all at once to the flour mixture, stirring until the dry ingredients are moistened.

Fold in the fruit until just combined.

Bake 23-25 minutes.

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January is a dumb month. Other than the NFL playoffs nothing good happens. It’s cold. It’s dark. And I don’t like that combination.

I don’t even know what to bake. What is January appropriate baking? It’s not like May when I can make delicious rhubarb desserts, or the summer when there is so much fresh fruit on hand to create with, or the fall when apples and pumpkin take center stage, let alone Christmas time with sweets galore.

January just sits there and drags on. It’s kind of like a conversation with an old person at church. They just keep talking and talking, while you sit there “listening,” plotting how to get out asap. Are you done yet? Your dentures are causing you gum pain? Lord have mercy!

Sorry. Back on topic. Are you allowed to make gingerbread in January? Or is that only a Christmas thing? What about gingerbread muffins with lots of other deliciousness found inside? I’ve decided yes. My apologies if you don’t agree, but these are real good. The perfect amount of spices, mixed with the already winning combination of chocolate chips and banana.

Just a warning though, these don’t take long to bake. I was surprised when mine were done after 18 minutes. No complaints though, the shorter baking time meant that I could indulge a little earlier than expected…and have even more time to cheer on my victorious Packers.

Banana Chocolate Chip Gingerbread Muffins

Adapted from Baking and Boys

1/4 cup butter          1/3 cup sugar

1 egg                       1 tsp vanilla

1/2 cup molasses     2 bananas, mashed

2 1/4 cups flour        1 1/2 tsp baking soda

1/2 tsp salt              2 tsps ginger

1 tsp cinnamon        1/4 tsp nutmeg

1/4 tsp all spice

1 cup buttermilk (1 tbsp vinegar, the rest milk)

Mini semi-sweet chocolate chips

Preheat oven to 375 degrees.  Line muffin cups with paper liners. 

Mix flour, salt, baking soda and spices in a bowl.

In another bowl cream butter and sugar together. Add egg and vanilla, and mix with a blender until smooth, about 3 minutes. Stir in molasses and mashed bananas.

Add half of the dry ingredients, mixing until just combined, then add buttermilk and beat. Add remaining dry ingredients just until combined. Fold in chocolate chips.

Spoon batter into each cup. Bake for 15-18 minutes.  Remove from oven and allow to cool.

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Fine. You caught me. Guilty as charged.

Yes I have been drinking egg nog since stores started carrying it in October for Thanksgiving. I can’t get enough of the stuff. Egg nog chai tea latte, warm egg nog and milk, egg nog baked goods, heck, I even drink the stuff straight out of the carton. I’ve never made it from scratch though…I think I might have to change that one day soon, like in January, when the stores stop selling it and I’m left with withdrawal symptoms.

In the meantime, I’m going to bask in the glory of drinking egg nog on a near daily basis. Did I mention that I started my birthday with a warm mug of egg nog, courtesy of 3 amazing friends? The best.

Normally I find that when I try baking egg nog treats they don’t end up tasting like egg nog. Then came these muffins. They taste like egg nog. I think it’s because of the oats, which soak in the egg nog and pick up all of the flavour. 

Throw in some cranberries and you have a delicious holiday muffin…or in my case a delicious October, November and December muffin. Because really, you can never have enough egg nog.

 

 

 

Cranberry Egg Nog Muffins

1 cup oats                      1 cup egg nog

2 eggs                            1/3 cup melted butter

1 tsp almond extract      1 1/2 cups flour

1/4 tsp nutmeg              1/2 tsp cinnamon

1 tbsp baking powder    1 cup sugar

1 cup chopped cranberries

Preheat oven to 400F.

Pour egg nog over the oats and let stand. Add the eggs, melted butter and almond extract.

Combine flour, sugar, baking powder and spices.

Pour the liquid mixture over the flour mixture. Stir until just moistened and add the cranberries.

Bake 20-25 minutes.

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Pumpkin Muffins

I think I have a problem. It’s an annual issue which normally begins in October and lasts for a month at least. But let’s be honest, if it were up to me this problem would never go away. I’m sort of…maybe…all right…REALLY addicted to anything and everything pumpkin. All that I want to do is bake treats with pumpkin in them, or at the very least drop by my local Starbucks to pick up a Pumpkin Spice Chai Tea Latte (thanks to my bffe for introducing me to this tasty number!)

This year the pumpkin baking began with an amazing batch of muffins. If you know me then you know that I eat a muffin for breakfast everyday and have been doing so since grade 5. Don’t worry, it doesn’t get boring, each week a new batch is made depending on the mood that I’m in (and yes I will be sharing these recipes with you).

But seriously I could probably eat these all the time. Pumpkin plus chocolate chips plus pecans equals perfection. And when they are fresh from the oven does it get any more fall than that?  Thank goodness these freeze well and that I have half a dozen of them sitting in my freezer right now!

Spiced Autumn Pumpkin Muffins

2 1/2 cups flour                            3/4 cup chocolate chips

3/4 cup sugar                               1/2 cup chopped pecans

2 tsp. baking powder                    2 cups canned pumpkin

1 tsp. baking soda                        3/4 cup milk (I used 1 percent)

1 tsp. salt                                      1/2 cup vegetable oil

1/2 tsp. allspice                             2 large eggs

1/4 tsp. nutmeg                            1 tbsp finely grated orange peel (or lemon)

1/2 tsp. ginger

1/4 tsp. cinnamon

Preheat oven to 375F.

In a medium bowl sift together flour, sugar, baking powder, baking soda, salt and spices. Stir in chocolate chips and pecans.

In another large bowl whisk together pumpkin, milk, oil, eggs and orange zest until well combined.

With a wooden spoon stir dry ingredients into the pumpkin mixture until just combined. Do not over mix (it’s okay if some of the flour is still visible). Spoon the batter into lined muffin tins.

Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.

*Note* This recipe makes 9 large muffins (which is what I did), or 18 regular sized muffins. But really, as I always say, go big or go home. Am I right, or am I right!?

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