Posts Tagged ‘Muffins’

Maple Bacon Muffins

May 20th, 10 / 2 Comments

Wow sorry for the lack of updates, we are in our busy summer mode go go go, then we had a wonderful hacker attack the site, seriously why attack my poor little, I mean really little site? Yea not really sure, but thanks to my wonderful father in law it’s back up and running, I am hoping to give it a big makeover in the following weeks, but for now it’s all about getting it back up.

Our daughter Madalynn was baptized this past weekend, we did a brunch type meal after the service. I made 3 kinds of muffins and a hashbrown casserole, all will be featured on the blog in the coming days.

Since I did two normal muffin recipes I wanted to make something different and fun for the other option. I decided on these because who doesn’t love maple and bacon, I mean come on. These were really good and something fun.

Maple Bacon Muffins (From: Mr. Breakfast)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable or canola oil
  • 2/3 cup maple syrup
  • 8 bacon strips – cooked and crumbled

Preheat oven to 400 degrees.

Prepare 12 regular-size muffin cups with cooking spray or muffin papers.

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

In a separate medium bowl, beat the egg with the milk. Add the oil and maple syrup and mix well.

Add the wet ingredients and crumbled bacon to the dry ingredients. Stir until just combined and moistened.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out dry (no batter).

Let muffins cool for 10 minutes.

Butterscotch Dark Chocolate Muffins

Apr 19th, 10 / 3 Comments

I saw a recipe for butterscotch chocolate chip scones come up in my google reader this week and instantly couldn’t stop talking about them, but I can’t seem to get over my scone scare. I made them once and they were horrible and I am nervous to try them again :( I need to get over it.

But I took the flavors and ran and made this muffin…. I am SOO proud of myself for making them from scratch, a few years ago I can’t imagine create a recipe all by myself, but I did it today and these muffins are delicious and amazing!

Butterscotch Dark Chocolate Muffins (From: Myself)

  • 1 cup butter, softened
  • 1 1/4 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 1/2 cups sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
Preheat oven to 350.

 

In a large mixing bowl, cream together the butter and sugars until smooth. Add eggs, one at a time, mixing well after each.

 

Stir in sour cream, milk and vanilla and mix well.

 

Add flour, baking soda, and baking powder; mix until just moistened. 

 

Fold in dark chocolate chips and butterscotch chips.

 

Fill paper-lined muffin cups 2/3 full.

 

Bake for 25-30 minutes or until golden brown. 
***this makes a lot of muffins, but I wanted enough for breakfast for the week and brought a bunch of mini muffins to both of our works. You could easily half this recipe!

Double Chocolate Muffins

Nov 14th, 09 / 2 Comments

This morning all I could think about was baking, I have missed being in the kitchen SOOOO much lately. Tonight I was determined to get in there for a bit. I did very good making it about an hour and half and getting both things done I wanted. Although we ended up with take out instead of the hot dish I had planned… oh well baking is more important.

My favorite muffin hands down is double chocolate muffins, I love the Otis Spunkmeyer ones but hate paying the price for them. I decided to make some of my own, one problem was I had no unsweetened chocolate, so I used almond bark. They are AWESOME and taste good, and taste like double chocolate, but don’t really look like double chocolate :)

Double Chocolate Muffins (From: Diana’s Desserts)

Double Chocolate Muffins

  • 3 ounces unsweetened chocolate
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (12-ounce) bag semisweet chocolate chips
  • Additional semisweet chocolate chips, for topping muffins (optional)

Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups (I got 18 muffins) with non-stick cooking spray, or line muffin cups with muffin or cupcake liners.

In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.

In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.

Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh.

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Mini Apple Muffins

Sep 25th, 09 / 4 Comments

Adam came home with a paper bag full of pears and apples last week from a customer that had apple and pear trees in his backyard. I knew I wanted to do some baking with them as there was NO way we would be able to eat all the fruit before it went bad. I wanted to do something different then apple pie. Muffins are so simple to grab and go and also easy to give away and with all the baking I was going to do I planned to give lots away.

I made these into mini muffins for no reason other then I ran out of regular size paper liners and didn’t want to fuss with spraying the pan. But these are cute and yummy.

Apple Muffins (From: Ellie Krieger)

Mini Apple Muffins

  • Cooking spray
  • 3/4 cup plus 2 tablespoons packed brown  sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry  flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup natural applesauce
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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Autumn Pear Muffins

Sep 13th, 09 / 4 Comments

I do not like fruit, it’s the texture of most of them, I love the flavor but not the texture. Pears are one of the rare ones that I do not like the flavor of either. So when I realized I had a dozen pears to use up I had NO idea what to do with them.

I decided that muffins are a easy and simple way to use them up, and can be something Adam can grab and go for breakfast. I have to say the batter for these muffins tasted amazing, I love the nutmeg, and I made myself a muffin without pears and it was very good.

Autumn Pear Muffins (From: The Taste of Home Baking Book)

Pear Muffins

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped ripe pears

Preheat oven to 350.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Cut in butter until mixture is crumbly. In a small bowl, beat the eggs, buttermilk, and vanilla; stir into crumb mixture just until moistened. Fold in the pears.

Scoop in muffin cups 3/4 full. Bake for 30 minutes or until toothpick in center comes out clean. Cool.

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