Category: Holiday-inspired

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).

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.

Strawberry Shortcake Muffins

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One of the best smells of my childhood was the scent of my strawberry shortcake doll. These muffins come close.

Full of fresh strawberries and topped with a sugar crust, they have all of the flavor and richness of the classic strawberry shortcake.

Nostalgic and delicious, here’s an excuse to have cake for breakfast, guilt-free.
Add a pat of butter…yum.

Strawberry Shortcake Muffins (makes 12)

2 cups all-purpose flour
2 tsp baking powder
3/4 cup granulated white sugar
1/2 cup unsalted butter cold and cut into cubes
1 egg
1 cup heavy cream or half-and-half cream
1 tsp vanilla
1 1/2 cups diced fresh strawberries (large or small, to your liking)
Confectioners sugar, for dusting

1. Preheat oven to 350 degrees. Spray muffin tin with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder and sugar. Cut in the cold butter with two knives until it is in small pea-size pieces.
3. In a small bowl, mix together the egg, vanilla and cream.
4. Add egg mixture to the flour mixture. Stir with a spoon just until blended.
5. Gently mix in the diced strawberries.
6. Spoon batter into 12 muffin cups.
7. Bake for 25 minutes or until a knife inserted in the center will have moist or no crumbs.
8. Cool completely in the pan before removing, as muffins are very soft while warm.
9. Once muffins are cooled, sprinkle tops with confectioners sugar.

Brownie Muffins

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So chocolatey your head might explode, these fudgy brownie muffins are like individual pieces of heaven. Chewy, squishy, and decadent, they aren’t as dense as brownies, but they are so rich and creamy that they practically melt in your mouth. And, the glossy, wafer-thin top crust is just as delicious as the fudgy layer underneath.

However horrible or amazing your day, these brownie muffins will make it better.

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Brownie Muffins (makes 12)

½ cup semi-sweet chocolate chips
1/2 cup unsalted butter
1-1/4 cups sugar
1 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 tsp salt

1. Preheat oven to 325 F. Spray muffin pan with nonstick spray.
2. In a large mixing bowl, melt the chocolate and butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
3. To the chocolate/butter mixture, stir in sugar, then vanilla.
4. Add eggs, one at a time, mixing well after each egg.
5. Mix in the flour and salt.
6. Use an ice cream scoop to divide batter evenly into 12 muffin cups. Bake for 20-23 minutes until a knife inserted in the center will have moist crumbs. (Be careful not to over-bake.)
7. Allow muffins to cool for 10 minutes before transferring to a wire cooling rack. Or, cool in refrigerator for 30 minutes before transferring to a serving platter.

*These muffins are best served cold.

Whole Wheat Spinach n’ Feta Muffins

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Still warm and straight out of the oven, my 7 year-old grabbed one of these and said:
“Mom, this is like lunch and dinner in a muffin.” Bingo.
“It’s like a grilled cheese with spinach.” Right again.
“Mom, I’m amazed.”

These muffins, a complete balanced meal, not only satisfy salty cravings, but add fiber and smell divine. Everything works together: the carmelized onion, buttery spinach and pockets of creamy salted feta and cheddar.

These muffins will have you at first bite. Their crisp outside and soft inside make it impossible to stop.

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Whole Wheat Spinach n’ Feta Muffins (makes 21)

1 1/2 cups onion, chopped (1 large onion)
1 Tbsp butter
2 cups spinach, chopped
1 1/2 cup whole wheat flour
2 tsp baking soda
2 cups cheddar cheese, shredded
1 cup feta cheese, crumbled
2 eggs
1 1/2 cups milk
2 tsp cayenne pepper (optional)

1. Preheat oven to 325 F. Spray muffin pans with non-stick cooking spray.
2. In a skillet, cook onion and butter over medium heat until onions are tender.
3. Add spinach and cook until just wilted.
4. In a large mixing bowl, combine flour and baking soda.
5. Add onion and spinach mixture, cheddar, feta, eggs, milk, and cayenne pepper (optional). Combine and mix thoroughly.
6. Distribute batter evenly into muffin cups.
7. Bake for 35 minutes. Serve warm.

Mashed Potato Muffins

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While they bake in the oven, they may smell like French fries, but these muffins are a whole lot healthier. Their crisp, hash brown-y crust and fluffy potato middle will reinvent your leftover mashed potatoes.

Post Thanksgiving, load them up with leftover Turkey or take them to a new level with tons of cheese, bacon bits and chives. Keep them simple with just salt and pepper, or omit the chives on top for kids who prefer their muffin to look “clean,” without garnish.

MuffinizⓇ this classic comfort food and keep your forks in the silverware drawer.

Serve with sour cream.

Mashed Potato Muffins (makes 12)

3 cups mashed potatoes*
1 large egg
1 1/4 heaping cups Cheddar and mozarella cheese, shredded and divided
3 Tbsp chives, chopped and divided
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Grease muffin pan with non-stick cooking spray.
3. In a large bowl, combine mashed potatoes, egg, 1 cup cheese and 2 tablespoons chives.
4. Add salt and pepper and stir.
5. Use an ice cream scoop to divide the potato mixture into the prepared muffin pan (use the back of spoon to pack potatoes down into each cup for a flattened top or leave as is for a more puffy/textured muffin top).
6. Bake for 30 to 35 minutes until golden brown and crisp around the edges.
7. Remove pan from the oven, sprinkle muffin tops with the remaining 1/4 cup cheese, and return them to the oven for 3 more minutes.
8. Remove muffins from the oven and allow them to cool in the pan for 5 minutes.
9. Transfer muffins to a serving dish, top them with the remaining 1 tablespoon of chives (optional) and serve immediately.

Notes:
*To measure mashed potatoes, scoop and pack them into a measuring cup and then level it off.
*Mashed potatoes can vary in thickness. To thicken consistency, add an egg to the mixture.

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Cheese Meltin’ Muffins

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Just out of the oven, these muffins on the counter, my 7-year-old took one bite and said, “I love how it all melts together.”  They are gloriously cheesy, just waiting to be pulled apart.

The recipe is beyond easy. Use any cheese you have on hand. I was planning to use Colby Jack, but after returning from a road trip I discovered it was moldy, so I improvised with goat, mozzarella, American and parmesan.

Buttery crisp on the outside and molten inside, these muffins make a great snack for kids. Served with milk, they make a protein-packed meal. And, mini or regular sized, they make a wonderful portable appetizer for your next cocktail party.

Even better, they make great egg sandwiches. Leftovers may be halved, popped into the toaster and spread with jam. Delicious as-is, or with a bowl of soup.

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Cheese Meltin’ Muffins (makes 12)

1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
3 heaping cups cheese (I used goat, mozzarella, American and parmesan)
1 cup milk
1 egg
1/4 cup (1/2 stick) salted butter, melted
1 pat (1 tsp) butter (optional)

1. Preheat oven to 375 F degrees. Grease muffin pan with cooking spray.
2. In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese.
3. In a separate medium-size mixing bowl, whisk together the egg, milk, and butter.
4. Pour wet mixture into dry mixture and stir to combine.
5. With an ice cream scoop or spoon, distribute batter into each muffin cup.
5. Bake for 22 to 25 minutes until muffin tops start to brown.
6. As the muffins come out of the oven, rub a small pat of butter over the tops.
7. Serve warm from the oven with a pat of butter or jam.

Pumpkin Nutella Swirl Muffins

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Bursting with the flavors of Fall, these pumpkin Nutella muffins are swirling perfection. The pumpkin puree makes these muffins silky moist. And the Nutella doesn’t drip or spill all over.

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Pumpkin Nutella Swirl Muffins (makes 12)

2/3 cup pumpkin puree
1 1/2 cup sugar
2 eggs
1/2 cup coconut oil, melted
1 1/2 cup all-purpose flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup Nutella

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. In a medium-size bowl, whisk together the pumpkin, sugar, egg and coconut oil.
3. In a separate medium-size bowl, combine the flour, cinnamon, baking powder and salt.
4. Pour the wet ingredients into the flour mixture and stir to combine.
5. Fill each muffin cup with pumpkin batter to 1/4 high.
6. Add a dollop of Nutella to each muffin cup and use a toothpick to swirl.
7. Top with the remaining pumpkin batter, add a dollop of Nutella to each muffin cup, and swirl with a toothpick.
8. Bake for 25 minutes.
9. Let cool for 5 minutes in the pan, before removing to a wire cooling rack.

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Spider Muffins (Creamy Cornbread Muffins)

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Inspired by a recipe for New England Spider Cake, these muffins don’t require a “spider,” or even resemble the insect.

“Spider” is the name of the cast-iron skillet, used in Vermont for making cornbread. This recipe works just as well in a muffin pan as in the cornbread skillet used during the nineteenth century.

The “trick” to making these muffins is to pour cold cream over the batter, prior to placing it in the oven. As the muffins bake, the cream sinks, forming a custardy middle layer. This produces a muffin of different textures and flavors: the center is sweet and creamy while the top and bottom is buttery and crisp.

This cornbread-pudding-soufflé is like nothing else! Now, take pleasure in telling your children you’re making “spider muffins.”

Spider Muffins (Creamy Cornbread Muffins) (makes 24)

2 cups milk
4 tsp white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ tsp baking soda
½ tsp salt
2 eggs
3 Tbsp butter, melted
1 cup heavy cream
Maple syrup, for serving

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes — you’ll see the milk get lumpy).
3. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
5. Add melted butter to batter (batter will seem liquidy).
6. Distribute batter evenly into 24 muffin cups.
7. Pour cream into the center of each muffin cup.
8. Bake for 20 to 25 minutes, until the edges start to turn golden brown.
9. Serve warm, with maple syrup if you’d like.

Now, put on some cozy slippers, curl up, and indulge in sweet, simple deliciousness.