Author: Muffin Mama

Wife+Mama of 3 boys. Obsessed with baking muffins, which bring out the kid in all of us. Background in journalism, business, linguistics, and gemology.

Oreo Cheesecake Muffins

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Oreo and cheesecake in the same bite. It does not get any better.

These creamy, dreamy muffins have Oreo crusts with thick cheesecake layers infused with even more Oreo crumbs. Topped with piles of broken Oreos, they look like speckled works of art and disappear fast. Every bite has the sweet crunch of Oreo and the smooth, whipped tanginess of cheesecake. Sink your teeth in these or make them just because they look marvelous.

Oreo Cheesecake Muffins (makes 12)

12 muffin liners
12 Oreos
2 (8 oz) blocks cream cheese, softened to room temperature
2/3 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup Oreo cookie crumbs (5 Oreos, crushed with rolling pin or equivalent)
5 Oreos broken into crumbs and bigger pieces (for topping)

1. Preheat oven to 350F.
2. Place 12 muffin liners in a muffin pan and then place one Oreo cookie in each liner.
3. In a medium mixing bowl, beat cream cheese with an electric mixer.
4. Once batter is smooth, scrape bowl down.
4. Mix in sugar and vanilla until smooth and then scrape bowl down the sides to make sure everything is incorporated.
5. Beat in eggs and scrape bowl down and beat once more until smooth.
6. Sprinkle Oreo crumbs and/or larger pieces, and mix.
7. Use a medium ice cream scooper to distribute batter into each muffin cup.
8. Bake for 15 minutes or until center of cheesecake muffins jiggle slightly and edges are set.
9. Cool to room temperature (about 1 hour), then place in refrigerator for at least 2 hours before serving.

Tips
*Scraping the bowl down is important (as stated in instructions). It prevents unmixed cream cheese from lingering in the batter.
*These muffins are perfect for freezing for later. You can make them months ahead of time. Wrap well before freezing and thaw overnight in fridge before serving.
*Cream cheese combines best with other ingredients if it’s room temperature. Take cream cheese out of fridge at least 30 minutes before you plan to use it. Or, microwave it for 15-20 seconds.
*There is no wrong way to make Oreo cookie crumbs and pieces. Crush with a blender or food processor, place them in a large plastic bag and smash them with a rolling pin, chop with a knife, or break up with your hands.
*Use a combination of Oreo cookie crumbs and larger pieces. For a lighter cheesecake batter, reduce the crushed Oreos or eliminate them and add more chopped, large pieces.

Chocolate Salted Caramel Muffins

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These muffins are bursting with the ultimate flavor combination – sweet caramel and chocolate paired with sea salt. Their beautifully cracked tops house melted, gooey caramel insides. Once in a while, the tops form a crater that opens up on the warm caramel. If you skip the caramel, these muffins will still be delicious. Sea salt is also optional, but I would indulge.

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Chocolate Salted Caramel Muffins (makes 16)

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1 cup milk (preferably 2% or whole)
1/2 cup canola oil
2 large eggs
1/2 cup semisweet chocolate chips
16 soft caramel chew candies or 1/2 cup dulce de leche
Sea salt flakes

Instructions:
1. Preheat oven to 375 F. Spray muffin tins with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk together milk, oil, and eggs.
4. Add wet ingredients to dry ingredients and stir until just combined (don’t overmix or muffins will be very dense).
5. Add chocolate chips and mix one time around.
6. Distribute batter evenly to muffin cups.
7. Press one caramel into the center of each cup (or drop a heaping teaspoon of dulce de leche into each center).
8. Lightly sprinkle each cup with sea salt.
9. Bake for 20 minutes, until a knife or toothpick inserted in a muffin (avoiding the caramel) comes out clean.
10. Optional: lightly sprinkle again with sea salt.
9. Let cool for 5 minutes in tins.

*If not eating immediately, reheat muffins in microwave for 15 seconds to melt caramel just before eating.

Peanut Butter Nutella Swirl Banana Muffins

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Do not despair, these muffins are another way to use up bananas that have gone to the dark side. Besides making these muffins soft and squishy, bananas bump up the nutritional factor of Peanut Butter Nutella Swirl Banana Muffins. Peanut butter makes them more protein-dense, and Nutella adds that one-of-a-kind flavor. These beauties exit the oven perfectly domed, swirled, and once topped with Nutella drizzle, the muffins will disappear in minutes.


Peanut Butter Nutella Swirl Banana Muffins (makes 12)

4 overripe bananas, mashed
1/2 cup creamy peanut butter
3/4 sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1/4 cup Nutella

*Optional: 1/4 cup Nutella to drizzle on top

1. Preheat oven to 350F. Spray muffin pan with non-stick baking spray.
2. With an electric mixer, beat together the bananas and peanut butter.
3. Mix in sugar, egg, and vanilla.
4. In a separate bowl, mix together the flour, baking soda, cinnamon and salt.
5. Mix dry ingredients into wet ingredients until a batter forms.
6. Scoop out 1 cup of the batter and set aside.
7. To the big bowl of batter, mix in the Nutella until the batter is uniformly brown (be sure to scrape the sides of the bowl to incorporate all ingredients thoroughly).
8. Distribute brown batter into muffin cups evenly.
9. Add a dollop of the light brown batter set aside to each muffin cup, and swirl with a toothpick.
10. Bake for 20 minutes.
11. *Microwave Nutella for about 15 seconds and drizzle over muffins.

 

Banana Blueberry Muffins

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Quick to throw together and bake, these Banana Blueberry Muffins are light, moist and ready to bring sunshine to any kind of quarantined-day-of-the-week. Their golden-brown tops crisp beautifully and are sure to wow your house guests/Zoom-onlookers.

Like most banana bread recipes, the use of overripe bananas is key. To that end, I usually buy too many bananas and let a few sit on the counter for a week or so. As bananas ripen, they become easier to mash and their sweetness intensifies. If you don’t have a week to spare, roasting them in the oven will create the same “overripe” results.

These muffins can be made in a pinch using just two mixing bowls, which is perfect for last-minute-baking when you don’t feel like hauling out the mixer.

Banana Blueberry Muffins (makes 12)

3 large ripe bananas
3/4 cup sugar
1 egg, beaten
1/3 cup unsalted butter, melted
1 cup blueberries
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

1. Preheat oven to 375 degrees F and spray muffin tin with non-stick baking spray.
2. In a large mixing bowl, mash bananas.
3. Add sugar and egg.
4. Add butter and blueberries.
5. In a separate mixing bowl, combine dry ingredients (flour, baking soda, baking powder, and salt).
6. Add dry ingredients to wet ingredients and stir until just combined.
7. Use an ice cream scoop to distribute batter evenly into muffin cups.
8. Bake for 12 minutes or until muffin tops turn golden-brown and a knife inserted comes out clean.

Spinach Ricotta Frittata Muffins

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Just the act of baking Frittata Muffins makes you feel like you are hosting a lavish brunch, even if you’re not. The epitome of a homey, picturesque Sunday brunch, the smell they create in your kitchen is not just inviting, rather, intoxicating.

This recipe involves minimal steps. Each Spinach Ricotta Frittata Muffin makes a no-mess meal that packs perfectly into any superhero lunchbox or more mature version. Dense with protein from the ricotta/spinach duet, these muffins are dainty and loaded with flavor. Although they do not contain butter, their golden edges are crisp and fried-like. Frittata Muffins are delicious right out of the oven, at room temperature, and even cold. They work well for breakfast, lunch, snacks, and dinner.

Now, go plan your next brunch or make a triple batch for grab-and-go!



Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup spinach, chopped (*or one 10oz box frozen chopped spinach)
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. *Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

**Can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Mac and Cheese Muffins

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God knows, we all need comfort food, let alone more dinners that aren’t “same old.” We may not have answers about the current crisis, but Mac and Cheese can provide a needle of normalcy in the haystack of chaos.

While we are isolated with more (super-imposed) together time than ever before, these muffins offer home-cooking that our families long for, while at home 24-7.

Mac and Cheese Muffins have been a highlight at my family’s Thanksgiving dinners, and lately, we have a lot to be thankful and hopeful for, especially our health.

The muffins’ layered textures melt in the mouth —the crunchy top is crisp and buttery. These muffins freeze well, re-heat easily and make tasty lunchtime treats.

Macaroni and Cheese Muffins (makes 18)

2 cups elbow macaroni, uncooked
1 Tbsp butter
1 egg, beaten
1/2 cup Cheddar Cheese, shredded
1 cup milk (whole or skim)
1/2 cup Parmesan cheese
1 cup Mozzarella cheese, shredded
1/2 cup cottage cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (to taste)
1 tsp pepper (to taste)

Crunchy Topping

1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1/2 tsp salt
1/2 cup Cheddar cheese, shredded

1. In a bowl, stir together the bread crumbs, olive oil, and salt.
2. Add cheese.

Muffins

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or grease tin with nonstick cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes (until slightly firm).
3. Remove pot from heat, drain macaroni, and return macaroni to pot. Stir in butter and beaten egg until pasta is evenly coated.
4. Add to the pasta the Cheddar cheese, milk, Parmesan, mozzarella, and cottage cheese. Add garlic powder, onion powder, salt, and pepper. Stir.
5. Distribute mixture into each cup of prepared muffin tin.
6. Sprinkle the Crunchy Topping mixture over the tops.
7. Bake for 30 minutes or until tops are nicely browned.
8. Allow to cool for a few minutes before removing muffins from the tin (this allows the cheese to set and muffins to take shape).

Pasta Muffins

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There’s something satisfying about squirreling away peanut butter and canned soups in a pantry. Since the COVID-19 pandemic has turned my house into a suburban bunker, my entire mentality toward wasting food has changed. However, ingredient recycling is not a new phenomenon. We’re familiar with French Toast as a method of resurrecting stale bread, Fried Rice a way to convert leftovers into meals, and Smoothies, a chic solution for overripe bananas.

Making Pasta Muffins is a great way to recycle leftover pasta! I stumbled on this recipe when I found myself this week with limited time and day-old pasta no one was excited about. This recipe is so easy – there’s no way to mess it up. Once cooled, place the muffins in plastic bags and freeze a stash for later. They can be warmed up in seconds.

Pasta Muffins (makes 12)

4 cups cooked pasta, tossed in cream, butter, or marinara sauce (if spaghetti, cut into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs (I like Italian seasoning)
1/4 – 1/2 cup cooked meat, finely diced (optional)

1. Preheat oven to 425 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large bowl, mix eggs, cheese, bread crumbs, and meat (optional).
3. Add mixture to pasta and toss.
4. Scoop pasta into muffin cups.
5. Bake for 8-10 minutes.
6. Allow to cool.
7. Remove from tins, serve, and enjoy!

Blender Banana Muffins

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For the easiest ever #quarantinebaking, this recipe is dedicated to those who have overripe bananas and no flour in their post-Covid pantry.

Just blend and bake!

These gluten-free muffins call for just FIVE ingredients. After 15 minutes in the oven, they’ve filled your kitchen with wonderful smells and created a protein-packed snack or muffinized meal. You can substitute different kinds of nut butters if you’re allergic to peanut butter and experiment with different toppings like coconut, chocolate chips, and dried fruit or raisins.

Blender Banana Muffins (makes 12)

2 cups peanut butter
4 large eggs
4 medium-size bananas, very ripe
1 tsp baking soda
2 tsp vanilla extract
1/4 cup honey (optional)
*optional toppings: dark chocolate chips, white chocolate chips, coconut, raisins, craisins

1. Preheat oven to 400F. Spray muffin pan with non-stick baking spray.
2. Place ingredients in blender and blend until fully incorporated.
3. Pour batter into muffin tin.
4. Add toppings* to each muffin cup. Use the back of a spoon to push toppings into batter slightly.
5. Bake for 15 minutes, until a knife inserted comes out clean. Leave in pan for 5 minutes to cool before transferring to wire cooling wrack or serving platter.

 

Flourless Chocolate Muffins

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These ultra-rich, fudge-y Flourless Chocolate Muffins are the epitome for chocolate lovers. Without flour, their middle is moist and slightly sunken, reminiscent of a brownie undercooked on purpose. Every bite silky smooth, this recipe is great for gluten-free guests and those searching for a stand-out Passover dessert.

Flourless Chocolate Muffins (makes 12)

Muffins:
1 cup semisweet chocolate chips
1/2 cup unsalted butter
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs
1/2 cup Dutch-process cocoa powder

Glaze:
1/2 semisweet chocolate chips
1 Tbsp unsalted butter
2 Tbsp corn syrup

To make muffins:
1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. In a microwave-safe bowl, heat butter and chocolate until butter is melted and chips are soft. Stir until the chips melt, reheating briefly if necessary. (You can also do this over a burner set at a very low heat).
3. Transfer melted chocolate/butter to a mixing bowl and stir in sugar, salt, and vanilla.
4. Add eggs, beating briefly until smooth.
5. Add cocoa powder and mix just to combine.
6. With an ice-cream scoop, distribute batter to muffin cups.
7. Bake for 15-20 minutes. (The top will have formed a crust and an inserted knife comes out clean. It’s ok if they are slightly sunken in the middle).
8. Cool in pan for 5 minutes before transferring to a wire cooling rack.

To make glaze:
1. Place chocolate chips, butter and corn syrup in a 1-cup microwavable measuring cup. 2. Microwave for 1-2 minutes or until chocolate chips can be stirred smooth.
3. Drizzle glaze over each muffin.

Hot Chocolate Cookie Muffins

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Feeling festive now that every radio sings some sort of merry jingle? Reminiscing about the warm cup of hot chocolate waiting for your return from sledding down the driveway? Remember that attempt to make a good-looking snowman with your mittens clipped to your winter coat?

Almost too cute to eat, these Hot Chocolate Cookie Muffins taste like Christmas! On a cake plate, they look picturesque, and their flavors capture the wintery holiday with sugar cookie bottoms, candy-cane handles, chocolate fudge fillings, and melted marshmallows.

If you decide to make these off-season, or in honor of another holiday, switch the “holiday sprinkles” with a color of your choice. You could also use the loops of pretzels as handles.

Hot Chocolate Cookie Muffins (makes 12)

1 cup sugar
1/2 cup unsalted butter (softened)
1 egg
1 tsp vanilla extract
1/3 cup sour cream
1/2 tsp salt
1/2 tsp baking soda
2 cups flour
2 Tbsp sprinkles

Fudge Filling:
2 cups semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
1 tsp vanilla extract

You will also need:
12 candy canes (make sure you have more than 12, some may break)
tiny marshmallows
1 Tbsp white chocolate chips (melted)

Make Cookie-Muffin Base:
1. Preheat oven to 350F. Spray muffin tin with cooking spray.
2. With a hand mixer, cream together sugar and butter. Add egg, vanilla, sour cream, salt and baking soda and mix thoroughly.
3. Add flour and mix until smooth and flour is absorbed (texture will be dough-like).
4. Add 2-3 Tbsp sprinkles and mix until just combined.
5. With an ice cream scoop, distribute dough evenly in each muffin cup.
6. Bake for 20 minutes (make sure they don’t get too brown at the end, if they start to brown too much, take them out).
7. Immediately after taking muffin pan out, use a teaspoon measuring spoon to push into the middle of each muffin, creating a space for the fudge filling. (Do not push through the muffin completely).
8. Let cool in the pan 10-15 minutes, then, run a knife along the sides to pop them out.

Make the Fudge Filling:
9. In a microwave-safe bowl, combine the chocolate chips and condensed milk. Melt by microwaving in 1 minute increments before stirring.
10. Add vanilla and stir until smooth.

Assemble Muffins:
11. Cut the rounded part of off of the candy canes and adhere them to the side of each muffin with melted white chocolate.
12. Fill each cavity with fudge and put several tiny marshmallows on top.