Tag Archives: Muffins

Blueberry Muffin Top Cookies

Blueberry-Muffin-Cookies

This is a great mixture of muffin and cookie.  The yogurt gives these Blueberry Muffin Top Cookies a nice tangy taste that goes well with the blueberries.

 

Ingredients:
1 Cup Sugar
1 1/2 Cups Plain Greek Yogurt
1 Egg
1 teaspoon Vanilla
2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Cup Fresh or Frozen Blueberries

 

Preheat oven to 375°.  Lightly grease two baking sheets with nonstick spray or butter.

Combine sugar and yogurt together in a large bowl.  Mix in egg and vanilla.

Stir together flour, baking powder and salt in a small bowl.  Add flour mixture to the large bowl.  Mix until combined.

Carefully fold in the blueberries.

Drop tablespoons of dough onto the baking sheets about 2 inches apart.  Bake until the cookies just start to brown, about 10 minutes.

Let cool a couple minutes on the baking sheets before transferring to cooling racks.

 

Yield: about 40 cookies

-Recipe from La Fuji Mama-

Peanut Butter Chocolate Chip Banana Muffins

 

Peanut Butter Chocolate Chip Muffins are exactly what they sound like – Delicious!

 

Ingredients:
4 Overripe Bananas
1/2 Cup Brown Sugar
1/4 Cup Honey
3/4 Cup Creamy Peanut Butter
2 Eggs
1/3 Cup Canola Oil
1 teaspoon Vanilla Extract
2 Cups Bread Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 Mini Chocolate Chips

 

Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

Combine bananas, brown sugar, honey, peanut butter, eggs, oil, and vanilla together in the bowl of an electric mixer.  Mix until smooth.

Add flour, baking soda and salt, mixing until combined.  Stir in chocolate chips.

Divide batter between the 12 muffin cups.

Bake until golden brown and a toothpick inserted in the muffins comes out clean, about 18-20 minutes.

 

Yield: 12 Muffins

-Recipes from two-tarts.com-

Cinnamon Roll Muffins

 

Try baking cinnamon rolls in a muffin tin.  Cinnamon Roll Muffins make serving breakfast a breeze.

 

Ingredients:
1 Cup Warm Water
1 Egg
¼ Cup Canola Oil
1/3 Cup Sugar
3½ Cups Bread Flour
1 Tablespoon Yeast
1/2 Cup Butter, softened
1/2 Cup Sugar
1 1/2 Tablespoons Cinnamon
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
3-4 Tablespoons Milk

 

Combine warm water, egg, oil, sugar, bread flour and yeast in the bowl of a stand mixer.  Mix until a ball of dough forms.  Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.

Punch down the dough and turn onto a floured surface.  Roll out dough into a 12 inch by 24 inch rectangle.

Combine softened butter, sugar and cinnamon together in a small bowl.  Spread butter mixture on dough.  Roll tightly to make a 24 inch long dough log.

Butter 2 muffin tins (24 muffins total).  Slice dough with a pizza cutter or pastry scraper into 1 inch slices and place in pans.  Let rise until doubled in size, about 45-60 minutes.

Preheat oven to 350°F.  Bake until golden brown, about 20 minutes.

Make the glaze by mixing powdered sugar, vanilla and milk together.  Drizzle over the cinnamon roll muffins.

 

Note: This can be prepared the night before to bake in the morning.  Refrigerate covered before final rise.  Let sit out at room temperature for 30 minutes before baking.

Yield: 24 Muffins

Date Squash Muffins

 

 

Dates and squash come together beautifully in these Date Squash Muffins.

 

Ingredients:
1 Egg
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon

 

Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.

Add flour, sugar, baking powder, salt and cinnamon.  Stir until moistened.

Divide batter between the 12 muffin cups.  Bake until golden brown, about 20 minutes.

 

Yield: 12 Muffins

 

Old Fashioned Donut Muffins

 

 

Muffins are delicious and donuts are delicious.  Muffins that taste like donuts are even better!  Try out theses Old Fashioned Donut Muffins and I’m sure you will not be disappointed.

 

 

Ingredients:
1/4 Cup Butter
1/4 cup Canola Oil
1/2 Cup Sugar
1/3 Cup Brown Sugar
2 Eggs
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
3/4 teaspoon Ground Nutmeg
1 teaspoon Cinnamon
3/4 teaspoon Salt
1 teaspoon Vanilla Extract
2 2/3 Cups Flour
1 Cup Milk
Glaze:
3 Tablespoons Butter; melted
1 Cup Powdered Sugar; sifted
3/4 teaspoon Vanilla
2 Tablespoons Hot Water

 

Preheat oven to 425°F and lightly grease a muffin tin.

In a large bowl, whisk together butter, oil, sugar and brown sugar.  Add eggs, whisk to combine.

Stir in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined.

Stir in the flour and milk, alternating between the two until fully incorporated.

Divide the batter between the 12 muffin cups.  Bake until light brown and when a toothpick inserted in the center comes out clean.  About 15-17 minutes.

Prepare the glaze by mixing melted butter, powdered sugar, vanilla and hot water together in a small bowl.

Place muffins on a cooling rack with a sheet of parchment paper under it.  Drizzle with the glaze.

 

Yield: 12 Muffins

 

-Recipe adapted from King Arthur Flour by My Baking Addiction-

Banana Oatmeal Cups with Chocolate Chips

 

 

 

These oatmeal cups are pretty tasty!  I was thinking they were going to be like muffins when I made them, but they are really more like baked oatmeal.  It stays together like a muffin, but since there is no flour it has a different texture.  The kids liked them too!  My kids don’t really eat oatmeal, so this is a great substitute for oatmeal.  Also, no sugar!  OK, there is sugar in chocolate chips, but I couldn’t leave them out.  I hope you try out these Banana Oatmeal Cups with Chocolate Chips!  Enjoy!

 

Ingredients:
3 Overripe Bananas, mashed
1 Cup Unsweetened Almond Milk
2 Eggs
1 Tablespoon Baking Powder
3 Cups Oats
1 teaspoon Vanilla Extract
3 Tablespoons Mini Chocolate Chips

 

Preheat oven to 375°F.

Mix together bananas, almond milk, eggs, baking powder, oats and vanilla together either by hand or in a stand mixer.  Stir in chocolate chips.

Either spray muffin pan or line with paper liners.  This makes slightly more than one muffin pan worth, so you will need two pans.  Divide batter among 15 muffin cups.  Bake until the edges start to brown, about 25-30 minutes.

 

 

 

Yield: 15 Muffins

-Recipe adapted from Green Lite Bites-