Lemony Muffins

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Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

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Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Lemony Muffins

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Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

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Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Bowl of Oatmeal Muffins

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Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

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This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

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Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Hamantaschen Muffins

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You might think it’s difficult to turn hamantaschen into muffins, but yes you can muffinize™ the traditional pastry that is served on the Jewish holiday of Purim.

The classic Purim cookie is a three-cornered cookie called “hamantaschen,” which means “Haman’s Pockets” in Yiddish.

The original filling was an Eastern European jam of prune or sweetened poppy seeds. In modern-day Tel Aviv and New York, hamantaschen has been modernized, with lemon, cherry, apricot, chocolate and amaretto.

Now, the cookie’s being transformed yet again. These muffins may be lacking the “three corners,” but they have pockets full of the taste of the original hamantaschen.

Experiment with different fillings, or go traditional.

Pictured below are cherry, apricot, chocolate-hazelnut, and prune-filled hamantaschen muffins.

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Hamantaschen Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each.
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

 

Strawberry, Banana & Nutella Muffins

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If you like Nutella, here’s a delicious fusion of the chocolate-hazelnut spread with strawberries and banana.

The spread was invented during the 1940s when cocoa was in short supply. An Italian pastry baker used hazelnuts to enhance the chocolate he had in his bakery. Mixed with hazelnut, a family could use a jar of spreadable chocolate for many weeks. Nutella owner, Michele Ferrero, sometimes referred to as a real-life Willy Wonka, died last Saturday (yes, Valentine’s Day) at the age of 89.

These crumbly muffins are a muffinized™ version of the crepe filled with chocolate, sliced banana, and fresh-cut strawberries.

The bananas and strawberries add vitamins and fiber to the classic Nutella sandwich on white bread, which kids in Holland and Israel love to eat for lunch.

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Strawberry, Banana & Nutella Muffins (makes 18-20)

3 cups flour
1 tsp salt
1 Tbsp + 1 tsp baking powder
1 cup sugar
½ cup canola oil
2 large eggs
2 tsp vanilla extract
1 cup buttermilk (If you don’t have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
1½ cups fresh strawberries, chopped/diced
2 ripe (but not mushy) bananas, sliced thin
½ cup (more or less) Nutella

Topping:
1 Tbsp turbinado sugar
1 Tbsp Nutella

1. Preheat oven to 350 F degrees. Grease muffin pan with cooking spray.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
3. In a large bowl, whisk together oil, eggs and vanilla.
4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
5. Gently fold in the strawberries.
6. Spoon some batter into each cup, about 2 tablespoons.
7. Place two banana slices at the bottom of each liner.
8. Spoon or pipe ½ Tbsp or so of Nutella over the banana slices. NOTE: You may put Nutella in a ziploc sandwich bag, cut the tip and squeeze it over the banana (much easier than spooning).
9. Fill each muffin cup with the remaining batter to ⅔ full, making sure to get strawberries in each cup.
10. Top each muffin with a generous sprinkling of sugar and drizzle some Nutella on top.
11. Bake muffins for 20-22 minutes or until a toothpick inserted into a muffin comes out clean.
12. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely.

NOTE: If you want to eat these warm, you can, but I suggest letting the muffins cool for at least 30 minutes so the Nutella has time to set.

 

 

Coconut Muffins

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luscious and decadent, and not too sweet

My kids could not figure out the curly “things” on top.

Cheese? No…coconut.

In America, we do not see coconuts often, but hands down, the flavor is mouth-watering, especially in these muffins that are full of applesauce, coconut milk, and shredded coconut. The moist, home-baked goods practically call your name by filling your house with amazing aromas.

The coconut flavor is not overwhelming. For a stronger taste, substitute coconut extract for the vanilla. For a sweeter muffin, increase the amount of sugar in the recipe.

The tops round out nicely, in golden brown. The coconut flakes form toasty edges on top. Call these “muffins” if you like, but these are like CAKE.

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Coconut Muffins (makes 12)

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 14 oz. can unsweetened coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup shredded coconut (plus 1/4 cup to sprinkle on tops)

1. Preheat the oven to 400 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla.
4. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine. Fold in the shredded coconut.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full. Sprinkle additional shredded coconut on top.
6. Bake for 15 minutes and allow to cool before removing muffins from tin.

Hanukkah Muffins

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Add a splash of blue and white to the feast as you celebrate eight nights of Hanukkah with blueberry white chocolate muffins!

Unlike the oil, these muffins will not last all eight days. Like the Israeli flag, they are blue and white – colors that are especially meaningful during the Hanukkah holiday that celebrates the Jewish victory (a “military miracle”) against the ancient Seleucid Empire, which was the center of Greek culture during the 2nd century BCE.

Light and fluffy, these muffins are bursting with vanilla and have crunchy, sweet edges. Perfect for breakfasts on-the-go, you can also serve this healthy option alongside the traditional oily foods like potato latkes and fried doughnuts.

These muffins are simple to prepare – just mix the wet ingredients in one bowl, the dry in the other, and then combine. No mixer required.

Whether you are celebrating Hanukkah, Christmas, or Kwanzaa, have a delicious holiday (and enjoy these heavenly muffins)!

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Hanukkah Muffins (makes 12)

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
½ cup blueberries
¼ cup white chocolate chips

1.Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, milk, and vanilla.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Prod several blueberries and white chocolate chips on the tops of each muffin.
7. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

 

Strawberry Lemonade Muffins With The Inspiration Baked Right In

This article was featured in Real Woman on December 3, 2014.

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Brrrr, it’s cold outside, baby. Warm up with the summery goodness of these tasty treats, which will heat you up from the inside out.

At about the 18-month mark, my first-born son, Michael seemed to have a non-verbal revelation that manifested like this:I’m no baby! Stop feeding me like one. (And by the way, Mom, I don’t need you. P.S. I hate baby spoons!) I was shocked (and shattered) when he pushed the baby food away for the first time.

Once I got over the initial rejection, I had my own kind of revelation: Get a grip, your little boy is growing up—you’ll have to adjust. With a knot in my stomach and banana mush in my hair, I couldn’t help but wonder what I was going to feed him.

As if that first declaration of independence wasn’t enough of a bombshell, one Tuesday morning, Michael woke up at 4:30 a.m. (with a huge grin). The next day, he did it again. I kept telling myself it was a phase, as I continued to scoop him out of his crib every day at that pre-dawn hour. I hate that time of day. Did I mention that I was already sleep deprived?

At the time, we were living in downtown Chicago in abnormally frigid temperatures. My husband drove our car to work every day, so my mode of transportation was the stroller. So, at 4:30 a.m., there we sat in our pajamas—Michael and I—trapped, in a pool of board books, foam letters, blocks, and maracas. There are only so many times you can read “Good Night Moon.”

And then I discovered something that worked. Baking muffins became our new game. We bonded. We shared. Michael delighted in watching the muffins grow, not to mention eating the finished product. And 4:30 a.m. became more fun for me, for my little alarm clock—for us.

Lesson learned. When given a lemon, make lemonade….or lemonade muffins.

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Strawberry Lemonade Muffins (makes 12)

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1/3 cup whole milk
3 Tbsp lemon juice
Zest of 2 large lemons (about 2 Tbsp)
1 cup strawberries, chopped

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line it with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, vanilla, and milk.
4. Pour wet ingredients over the dry ingredients. Stir.
5. Fold in the lemon juice and lemon zest.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Sprinkle tops of muffins with chopped strawberries. Prod into batter.
8. Bake for 4 minutes at 400 (this helps muffins to rise), then turn oven down to 350 degrees and bake for another 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the muffin pan for 10 minutes, then remove to a cooling rack.

Strawberry Lemonade Muffins

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These bright yellow, hot pink speckled, Strawberry Lemonade Muffins are candy for the eyes. They don’t spill! And they contain some protein from the eggs and milk.

The color of these muffins is a natural yellow, so brilliant that it will bring smiles and brighten your day. The flavor is buttery lemon with moist strawberry topping, which makes them as refreshing as the original strawberry lemonade beverage. Not the time to teach your children to share! Simply enjoy.

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Strawberry Lemonade Muffins (makes 12)

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
3 Tbsp lemon juice
zest of 2 large lemons (about 2 Tbsp)
1 cup strawberries, chopped

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line it with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, vanilla, and milk.
4. Pour wet ingredients over the dry ingredients. Stir.
5. Fold in the lemon juice and lemon zest.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Sprinkle tops of muffins with chopped strawberries. Prod into batter.
8. Bake for 4 minutes at 400 (this helps muffins to rise), then turn oven down to 350 degrees and bake for another 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the muffin pan for 10 minutes, then remove to a cooling rack.

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Cranberry White Chocolate Chip Muffins

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A flawless combination: dried cranberries and white chocolate. These muffins are loaded with both. Soft and fudgy on the inside, and wonderfully crunchy on top. Every bite is dense, sweet, and buttery. Pure heaven.

Cranberry White Chocolate Chip Muffins (makes 18)

1 cup of brown sugar
1 cup unsalted butter, melted and cooled
1 egg
1 cup of milk
1 tsp vanilla extract
2 cups of flour
1 Tbsp baking powder
1/4 tsp salt
1 cup of dried cranberries
3/4 cup of white chocolate chip

For sprinkling on tops:
1/4 cup dried cranberries
¼ cup white chocolate chips

1. Preheat the oven to 400 degrees. Grease muffin pan with cooking spray or line it with paper liners.
2. In a large mixing bowl, mix brown sugar and butter.
3. Add to the brown sugar and butter mixture, the egg, milk and vanilla extract. Mix thoroughly.
4. In a separate large mixing bowl, combine flour, baking powder, and salt.
5. Add wet ingredients to dry ingredients and mix thoroughly.
6. Fold in the cranberries and white chocolate chips.
7. With an ice cream scoop, fill muffin cups ¾ full with batter.
8. Sprinkle tops with extra dried cranberries and white chocolate chips (optional).
9. Bake for 15 to 17 minutes.

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