Archive | Muffins

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

One of the things we like about these sour cream blueberry muffins is that they aren’t very sweet.  But these little beauties are light and tender and the pop of blueberries give them just the right amount of fruity flavor.  I use frozen blueberries and they work perfectly.

I think these muffins would also be delicious with raspberries.

Give them a try and see if they become one of your new favorite muffins.

Sour Cream Blueberry Muffins

Yield: 12 muffins

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • blueberries ~ I don't measure, I just add frozen blueberries until it's the amount I want

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare a 12-cup muffin tin with muffin liners or spray with cooking spray.
  3. In a medium bowl, whisk together the flour, salt, baking soda, and nutmeg. Stir in the frozen blueberries until they're well coated with the flour mixture.
  4. In another bowl, whisk together the sugar, sour cream, eggs, butter or oil, and vanilla.
  5. Add the moist ingredients to the dry ingredients and mix just until the batter is well mixed taking care to not over-mix.
  6. Spoon the batter into the muffin liners or sprayed muffin tin and bake for 18-20 minutes until a toothpick placed into the center of a muffin comes out clean.

Notes

These muffins freeze well. I like to freeze two muffins in sandwich ziplock bags so my hubby can grab a bag to take with him to work for a mid-morning or afternoon snack.

http://www.abrightandbeautifullife.com/sour-cream-blueberry-muffins/

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Banana Muffins with Streusel Topping

Banana Muffins with Streusel ToppingThese moist muffins are a great way to use up some of those frozen bananas that are hanging out in the freezer.  It’s a basic, but delicious, banana muffin that is kicked up to extraordinary status with the brown sugar streusel topping and it’s now our favorite muffin recipe.  These Banana, Pineapple, Coconut Muffins were our previous #1 favorite muffin.

Banana Muffins with Streusel Topping

Banana Muffins with Streusel Topping

Yield: 10 muffins

Banana Muffins with Streusel Topping

Ingredients

    For the Muffins
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 3 bananas, mashed (or frozen banans, thawed)
  • For the Streusel Topping
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups or line with muffin papers.
  2. Muffins
  3. In a large bowl, mix together the flours, baking soda, baking powder, salt, nutmeg, and cinnamon.
  4. In another bowl, beat together the sugar, egg, melted butter, vanilla, and bananas.
  5. Stir the wet mixture into the flour mixture just until moistened.
  6. Spoon the batter into the prepared muffin cups.
  7. Streusel Topping
  8. In a small bowl, mix together the brown sugar, flour, and cinnamon.
  9. Cut in the butter until the mixture resembles coarse cornmeal.
  10. Sprinkle the topping over the muffins.
  11. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
http://www.abrightandbeautifullife.com/banana-muffins-with-streusel-topping/

Recipe source: All Recipes, adapted

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Pumpkin Apple Spice Muffins

Pumpkin Apple Spice Muffins ~These Pumpkin Apple Spice Muffins combine the delicious fall flavors of apple, pumpkin, and spices for a wonderfully moist and flavorful muffin that is delicious eaten warm or room temperature and are great as a mid-morning snack with a warm cup of tea. - See more at: http://www.abrightandbeautifullife.com/#sthash.tKBYx8gx.dpufThese Pumpkin Apple Spice Muffins combine the delicious fall flavors of apple, pumpkin, and spices for a wonderfully moist and flavorful muffin that is delicious eaten warm or room temperature and are great as a mid-morning snack with a warm cup of tea.

Pumpkin Apple Spice Muffins

Serving Size: Makes about 16 muffins

Pumpkin Apple Spice Muffins

Ingredients

  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1-2/3 cups all-purpose flour
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup butter, melted
  • 2 large or 3 medium eggs, lightly beaten
  • 1 apple, peeled, cored, and finely chopped

Directions

  1. In a small bowl combine the cinnamon, ginger, nutmeg, and cloves. Set aside.
  2. In a large bowl combine the flour, 1 cup of sugar, and 1 tablespoon of the spice mixture.
  3. In another bowl combine the pumpkin, melted butter, and eggs. Mix well to combine.
  4. Add the pumpkin mixture to the dry ingredients and stir just until it's all moistened.
  5. Fold in the chopped apple.
  6. Spoon into greased muffin pan {or use muffin papers}, filling 2/3 full.
  7. Combine 3 tablespoons of sugar with 1 teaspoon of the spice mix and sprinkle evenly over the muffins.
  8. Bake at 350 degrees for 20 minutes.
  9. Remove from the pan immediately and cool on wire racks.
http://www.abrightandbeautifullife.com/pumpkin-apple-spice-muffins/

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20 Delicious Apple Recipes

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Bran Muffins

Bran Muffins 1I think there must be about a million different bran muffin recipes floating around out there, and probably everyone has their own personal favorite.  This is mine.  It’s moist, chewy, and hearty.  I usually make it with all-purpose flour but occasionally make it with white whole wheat flour which gives it a denser texture.  I like it just plain ~ no raisins or nuts or anything else added to it.  I try to keep bagged muffins in our freezer so my husband can grab one or two to take to work with him for a mid-day snack.  This muffin holds together well and is one he likes for his snacks.

Bran Muffins 2

 

Bran Muffins

Yield: about 2 dozen muffins

Bran Muffins

Ingredients

  • 1 cup boiling water
  • 3 cups All-Bran Original cereal
  • 1/2 cup melted butter {or canola oil}
  • 1-1/2 cups sugar
  • 2 large eggs, beaten
  • 2 cups buttermilk
  • 1 tablespoon baking soda
  • 1 tablespoon sea salt
  • 2-1/2 cups all-purpose flour {or white whole wheat flour}

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare muffin pan with paper cup liners or grease and flour.
  3. In a large mixing bowl ~ add the All-Bran cereal and then pour the boiling water over the cereal. Stir to mix well and allow to stand until the water is absorbed and the cereal is well moistened.
  4. Stir in the melted butter until well combined.
  5. Add in the sugar, eggs, and buttermilk; stir well.
  6. Gently stir in the baking soda and salt.
  7. Add the flour, 1 cup at a time, and gently stir just until combined.
  8. Spoon the batter into the muffin cups, filling each three-quarters full.
  9. Bake about 20 minutes or until an inserted toothpick comes out clean.
  10. Remove from oven, allow to cool in pan for about 1 minute, then remove to cool.
http://www.abrightandbeautifullife.com/bran-muffins/

IMG_9571

 

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Banana, Pineapple, Coconut Muffins

Banana Nut Muffin w/Sliced Almond
These banana nut muffins happen to be my husband’s all-time favorite muffin because they’re super moist and so flavorful. The original recipe is called Banana Macadamia Muffins but I never have macadamias so I just substitute in what I have, usually pecans, but sometimes walnuts.

Updated 2-18-14:  Recently when I made these muffins I put sliced almonds on them because I had some leftover from another recipe, and now it’s my new favorite way to make them {top photo}.  The texture of a sliced nut instead of a chopped one {pecan, bottom photo} seems to make all the difference in the world, and the slight sweetness of the almond perfectly finishes off the blended flavors of the banana, pineapple, and coconut.

Banana Nut Muffins

Banana Nut Muffins

Yield: about 24 muffins

Banana Nut Muffins

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cups nuts, chopped {or sliced almonds}

Directions

  1. In a large bowl (or stand mixer), combine the flour, sugar, cinnamon, baking soda, and salt. Mix together.
  2. Add in the eggs, oil, and vanilla extract and stir just until combined.
  3. Fold in the bananas, coconut, and pineapple.
  4. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle nuts on top.
  5. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pans to wire racks.
http://www.abrightandbeautifullife.com/banana-nut-muffins/

Recipe source: Taste of Home Quick Cooking Annual Recipes

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