Archive for the ‘Muffins’ Category

PostHeaderIcon Pumpkin White Chocolate Chip Muffins

Muffins have always been a favorite of mine. However, I seem to go in streaks when I make them. I haven’t made them in what feels like forever but this week I suddenly craved them so I browsed my favorite blogs looking for delicious fall muffins. Well, I found way too many for one person to make in a season but I’m excited to share these muffins with you! They are perfect with a cup of milk or coffee on these beautiful fall days. And, of course, what’s not to love about eating dessert a muffin for breakfast?

The original recipe contained about double the spices that are listed below. I wanted to tame down the spices a bit to showcase the delicious pumpkin and white chocolate chip flavor. Therefore, I halved the spices (I have reflected this change below) and I think all the flavors complimented each other perfectly. These also contain chopped walnuts, which I enjoyed in the recipe but they could easily be omitted and the muffins would be just as delicious.

Audrey really loves to be in the kitchen with me while I cook and bake. She sits in her Bumbo chair and watches my every move, it’s so cute. I either tell her what I’m doing step by step or I play fun kid music and dance and sing while I cook….she usually just stares at me. I’m sure she thinks I’m nuts. :) I love it.

(My baby is exactly 4 months old today. How the heck did that happen?)

Pumpkin White Chocolate Chip Muffins

1/2 cup of walnuts, chopped
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter
6 oz white chocolate chips

Preheat the oven to 350˚ F.  Line muffin tins with paper liners.

Combine the flour, sugar, spices, baking soda, baking powder and salt in a medium bowl. Stir briefly to combine.

In a mixing bowl, beat together the eggs, pumpkin, and unsalted butter, about 2 minutes. Add in the chocolate chips and nuts.

With the mixer on low speed, add the dry ingredients and mix just until incorporated. Do not over mix.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

-makes approximately 12  muffins-

Source: adapted from Sugared Whisk, originally from Culinary Concoctions of Peabody


PostHeaderIcon Snickerdoodle Muffins


We started construction on our master bathroom about five weeks ago. It’s been a long five weeks since we’ve been living in our second bedroom and the rest of our condo is cluttered with boxes……not fun. Thankfully, there’s an end in sight and hopefully (:::knocks on wood:::) everything will be finished this week and we can put our condo back in order and finally set up her nursery (yay!). To get the construction men working faster show my appreciation I decided to bake something for our construction men to snack on last week. After taking way too long to decide what to bake I finally chose these delicious snickerdoodle muffins.

These muffins should seriously be named “Crack Muffins” since they are so addicting. I’m not kidding, they are so good that my husband told me several times to put these on my blog after eating a couple. If you like to get your hands dirty while you bake, these are definitely the muffins for you. You scoop the batter out with an ice cream scoop, small measuring cup, or your hands and place it in a bowl filled with cinnamon sugar. The messy part is covering the batter entirely with cinnamon sugar and putting it in the cupcake liners. Your hands will get a little messy, but it’s so worth it!

If you really want to go all out, serve the muffins warm with a side of ice cream. :)

Snickerdoodle Muffins

Yields: 18 – 24 muffins


1 cup unsalted butter, at room temperature
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 ¼ cups flour
¾ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons cream of tartar
½ teaspoons salt
1 cup sour cream
¼ cups buttermilk

For the topping:
⅔ cups sugar
2 tablespoons cinnamon


Preheat the oven to 350ºF. Line 12 muffin cups with paper liners (they are too fragile for just cooking spray). Set pan aside.

In the bowl of a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use an ice cream scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the paper liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 16-18 minutes or until they are golden on top and just baked through.


Source: The Tasty Kitchen, adapted from Culinary Concoctions of Peabody


PostHeaderIcon Chocolate Chip Muffins

Chocolate chip muffins have always been my favorite muffin, even while growing up. However, when I was young, I was not a baker. Thankfully, I love to bake now. Even though I wasn’t a baker growing up, I still made chocolate chip muffins when I was craving them…..from a box. I know, a box. Shame on me! I would never use a box mix these days but back then I didn’t know what a difference baking from scratch makes. The muffins I used to make wouldn’t stand a chance against these homemade chocolate chip muffins. If only I could turn back time and set myself straight. At least I’ll be able to bake “the correct way” for my daughter. :)

As I’ve said, these are soooo much better than boxed muffin mixes. These muffins are so delicious and very easy to whip up, so throw those boxed mixes out. The addition of buttermilk gives these muffins a rich, tangy flavor which I absolutely love. Since my husband isn’t a fan of chocolate chip muffins (I know, that baffles me as well!) I halved the recipe, which made 6 perfectly delicious muffins. I saved two for myself and gave the rest to our doormen.

Chocolate Chip Muffins

Yield: 12 muffins


2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips


Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners. Set pan aside.

In a large bowl whisk together the flour, sugars, baking powder, and salt.

In a medium bowl stir together the melted butter, eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips.

Spoon batter into muffins cups. Bake for 17-20 minutes or until a toothpick comes out clean. Remove muffins from the oven and allow to cool before serving.


Source: Two Peas and their Pod


PostHeaderIcon Banana Crumb Muffins

I am ashamed of myself. I truly am. I haven’t posted a sweet/dessert recipe in two weeks! Since I usually blame everything on my pregnancy I’m going to blame this on my pregnancy as well. ;) Before I was pregnant I always craved chocolate. Always. But now I rarely crave chocolate, I now crave salty foods and a non-chocolate sweet here and there. Well, this particular recipe was one of my non-chocolate cravings and it did not let me down.

If you’re ever trying to think of a new way to use up those brown bananas on your counter this is the recipe to try! I love making banana bread but a gal can only make it so many times. I have made these muffins several times and they never disappoint. The muffin is deliciously moist and the streusel topping really takes this muffin to a new level. I love eating these for a snack but I think they’re especially perfect for breakfast! One of these muffins and a cup of coffee or milk and you’re good to go!

Banana Crumb Muffins


For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup butter, melted

For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: All Recipes


PostHeaderIcon Pumpkin Cream Cheese Muffins with Pecan Streusel

There’s something so right about waking up and enjoying a freshly baked muffin with a hot cup of coffee! Especially these pumpkin muffins, the cream cheese inside makes it more of a dessert than a muffin (but I’m not complaining). The pecan streusel sprinkled over them just puts these bad boys over the top!

They are a bit more time-consuming than most muffins but they are completely worth it. Be sure to make the cream cheese filling ahead of time (about 2-3 hours) so the filling can harden before you bake the muffins. I also made the pecan streusel ahead of time so when it came time to baking the muffins the process seemed very smooth. :) Enjoy!

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Yield: 12 muffins

For the Cream Cheese Filling:

4 ounces cream cheese, at room temperature

3/4 cup powered sugar

2 teaspoons vanilla extract

For the Pecan Streusel:

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup pecans, chopped

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

For the Muffins:

1 1/2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sugar

1 cup canned pumpkin

5 ounces (1/2 cup + 2 tablespoons) vegetable oil

1 teaspoon vanilla extract


To prepare the filling: In a medium bowl, beat together the cream cheese and powered sugar until smooth. Add the vanilla extract and beat until fully incorporated. Form the mixture into a log on plastic wrap, wrap it, and freeze for 2-3 hours.

To make the pecan streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.

Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners.

To make the muffins: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla. Pour the pumpkin mixture over the dry ingredients. Use a spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

To assemble the muffins: Remove the cream cheese filling from the freezer and divide into 12 1-inch pieces. Scoop a small amount of the batter into each muffin cup. Place 1 slice of the cream cheese log in the center of each cup, then fill with the remaining batter.

Bake until golden brown, about 20 to 25 minutes. Let cool in the pan for 5 minutes, then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving  or warm briefly in the microwave.

Source: adapated from Brown Eyed Baker