Cheesecake Muffins

January 21, 2015February 23, 2015 Muffin MamaLeave a comment

Luscious and dainty, these cheesecake muffins are dusted with powdered sugar, inspired by the delicate dance of the Sugar Plum Fairy.

Their sweet taste is tinged with a cheese-cake-y tang that is out-of-this-world. The vanilla extract and wafer cookie crust send a hint of caramel right to the heart of the cakes. And the bottoms are not soggy!

Rich and creamy, this great dinner party dessert is perfect for any season. The sprinkled powdered sugar on top suggests an edible winter wonderland. The velvety-smooth cream cheese makes a platter ideal for spring and summer and any holiday that highlights dairy foods.

These beautiful cakes are light but dense with flavor. They are sized just right for the calorie conscious and baked in small cups for little hands.

The best part of this recipe is that it’s so easy and effortless while still creating the illusion that a pastry chef has spent hours in the kitchen.

For a taste of New York, make cheesecake muffins ahead of time and serve, any time of the day.

Cheesecake Muffins (makes 12)

24 vanilla wafer cookies (I recommend Nilla Wafers)
One 8 oz packages cream cheese (softened)
1/2 cup sugar
1 Tbsp flour
1/8 tsp baking powder
1/2 Tbsp fresh lemon juice
1 egg
3/4 tsp vanilla extract
12 foil cupcake liners
1 Tbsp powdered sugar

1. Preheat oven to 375 F. Spray muffin pan with cooking spray or line it with paper liners and spray liners.
2. In a large bowl beat cream cheese and sugar. Add in flour and baking powder and beat until combined. Then mix in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with cupcake liners and place two vanilla wafer cookies at the bottom of each one. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top.
4. Bake for 22-25 minutes or until a toothpick comes out clean.
5. Remove muffins from oven and place them on a cooling rack to cool completely.
6. Chill in refrigerator for two to four hours.
7. Top with powdered sugar and serve.

Oatmeal Chocolate Chip Muffins

January 1, 2015February 23, 2015 Muffin Mama1 Comment

A bowl of creamy old-fashioned oatmeal is a healthy and nutritious way to start the morning, but who has time to cook the old-fashioned way. Amp up your morning bowl of oatmeal by muffinizing™, and start enjoying the old-time breakfast anew.

Incredible is an understatement. These muffins are hearty and filling. Sweet, but not too sweet. Serve for dinner on a cold winter’s day alongside some soup, or for breakfast year-round.

Oatmeal Chocolate Chip Muffins (makes 18-20)

1 1/2 cups oats (old fashioned or quick oats)
2 and 2/3 cups flour (white, whole-wheat, or a mixture of both)
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1 tsp vanilla extract
1/2 cup butter, melted (cooled)
1 heaping cup chocolate chips (mini or regular) or raisins or chocolate and raisins

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. In a large mixing bowl, combine oats, four, sugar, baking powder, and salt.
3. In a separate bowl, mix the eggs, milk, vanilla, and butter.
4. Stir the egg mixture into the flour mixture until moistened. Fold in chocolate chips.
5. With an ice cream scoop, spoon batter into muffin cups to 2/3 full.
6. Bake for 16-18 minutes, or until tops are light golden.

Muffin Pan Popovers

December 30, 2014February 23, 2015 Muffin Mama1 Comment

Delicious and perfectly puffy, these popovers look like a picture in a magazine. They are crisp on the outside and custardy on the inside.

Before attempting this recipe, I thought popovers were tricky to make, only by pastry chefs in restaurants. But this recipe is full-proof – just whisk the ingredients, pour into tins, and bake (no peeking!). A half hour later, the most glorious puffed pastries emerge. These hollow culinary treats are nicely eggy on the inside and easy enough for my kids to make. You need only five ingredients and a muffin tin to pull them off.

It’s always best to eat popovers fresh from the oven, but if you need to make them ahead of time, just as you’re ready to eat, warm them at 350 F for about 5 minutes, until warm and crispy again. (My kids like them soggy, too, ‘though).

These popovers make a great side dish for a Christmas or holiday dinner. They are wonderful for breakfast with jelly or honey or butter.

Popovers freeze well – place in an airtight bag or container for up to three months.

Baking Tips:

*To get the popovers to puff, heat the empty muffin pan in a very hot oven before pouring in the batter. Then, halfway through the baking time, lower the heat to let them dry out.
*Frothing the batter just before you pour it into tins helps popovers puff.
*Cutting a slit in the bottom of each popover helps steam escape as they cool, which gives a great effect.
*Keep the oven door closed during baking to ensure a consistent oven temperature and prevent the popovers from deflating.

Muffin Pan Popovers (makes 12 small or 6 large)

1 cup milk (whole or 2%)
2 large eggs
4 Tbsp unsalted butter, melted and divided
1 cup all-purpose flour
1/4 tsp salt

1. Grease muffin pan with cooking spray.
2. In a large mixing bowl, whisk together milk, eggs, and 2 tablespoons of melted butter until completely combined. Add flour and salt and whisk until frothy and bubbly.
3. Preheat oven to 450 F. Let popover batter rest while the oven heats (this adds texture and gives the flour time to absorb the liquid).
4. Put muffin pan in the oven for 2 minutes to warm.
5. Remove pan from oven and distribute remaining 2 tablespoons of melted butter between the muffin cups. Whisk the batter to froth, again, and fill each cup halfway.
6. Bake popovers for 15 minutes. Do not open the oven door during baking (or popovers will deflate).
7. Reduce the heat to 350 F and continue baking for 10 to 15 minutes. Now you can open the oven door to check popovers. They should be golden brown, dry to the touch, and sound hollow when tapped.
8. Remove popovers to a wire cooling rack. Pierce bottoms with a knife to allow steam to escape. Cool just enough to handle comfortably.
9. Eat immediately.

Spinach Ricotta Frittata Muffins

December 24, 2014February 23, 2015 Muffin Mama1 Comment

These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.

Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.

These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.

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 (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.

Hot Chocolate Peppermint Muffins

December 22, 2014February 23, 2015 Muffin MamaLeave a comment

‘Tis the season for hot chocolate, so why not muffinize™ a mug, or two. In this recipe, the rich chocolate, peppermint, and toasted marshmallows make the perfect threesome. The buttery-taste is bursting with melting chocolate and the mini marshmallows, along with peppermint chips, add a festive touch.

The chocolatey deliciousness (from a muffin filled with chocolate chips) overpowers the whole wheat flour that sneaks some nutrition into the calorie-laden fun that abounds during the Christmas season.

Serve with hot chocolate and/or popcorn under a cozy blanket while watching Christmas movies.

If you have leftover muffins, pop them in the microwave for 10 seconds, and they’ll taste like they’re right out of the oven.

Hot Chocolate Peppermint Muffins (makes 18)

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3/4 cup brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs
3/4 cup low-fat buttermilk
2 tsp vanilla extract
1 heaping cup dark chocolate chips
½ heaping cup mini marshmallows
1/2 cup peppermint baking chips

1. Preheat oven to 425 F. Line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together white sugar, brown sugar, butter, eggs, buttermilk, and vanilla.
4. Add wet ingredients to dry ingredients. Stir until just combined.
5. Fold in the chocolate chips.
6. Use an ice cream scoop to fill muffin cups 3/4 full with batter. Prod 3 mini marshmallows on top of each muffin and sprinkle each with 1 teaspoon of peppermint chips.
7. Turn the oven temperature down to 350F and place the muffin pans in the oven. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
8. Allow the muffins to cool in the pans for 5 minutes before transferring to a wire cooling rack. Serve warm or cool completely and store in an airtight container for up to 2 days.

Hanukkah Muffins

December 19, 2014February 23, 2015 Muffin Mama3 Comments

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)!

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.

Hanukkah Doughnut Muffins

December 16, 2014February 23, 2015 Muffin MamaLeave a comment

Instead of baking traditional jelly-filled doughnuts, enhance your repertoire (and Hanukkah table) by muffinizing—transforming doughnuts into muffins! Hanukkah muffins are healthier, easier to bake, and just as delicious as the classic, deep-fried sufganiot.

Experiment with different fillings (some pictured below), and serve alongside bite-sized “doughnut holes” (muffin cut-outs dipped in melted butter and sugar).

Happy Hanukkah!

Chocolate (chocolate frosting)

Vanilla (vanilla frosting)

Cherry (cherry jam)

Dulce De Leche (dulce de leche sauce)

Doughnut Holes (muffin cut-outs dipped in melted butter and sugar)

Hanukkah Doughnut 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. (Save the “cut outs” to make doughnut holes, if desired.)
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).

Jelly Doughnut Muffins

December 12, 2014February 23, 2015 Muffin MamaLeave a comment

Every baker in Israel makes jelly doughnuts, or sufganiyot, for the eight days of Hanukkah.

Traditionally, sufganiyot, were stuffed with jelly, but today innovative Israeli bakers fill them with Nutella, lemon curd, and even foie gras. We are fans of cherry jam and dulce de leche.

I use a cupcake corer to cut a hole in the middle of the muffins, which is a lot more fun and easier and cleaner than using a knife.

You can make great use of the cut-outs by dipping them in melted butter and sugar and serving bite-size “doughnut holes” alongside the doughnut muffins.

Every bite of these muffins is the ideal (miraculous) combination of sweet-cream-sugar-and jam. They are stupendous toasted. You will want to bake and eat them specifically for Hanukkah, and year round!

Jelly Doughnut Muffins (makes 12)

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

Pumpkin Cream Cheese Muffins

December 8, 2014February 23, 2015 Muffin MamaLeave a comment

The quintessential Fall flavor has become a poster vegetable for Winter baking. These pumpkin muffins are full of gooey deliciousness inside (so don’t think “mess” when you see “cream cheese filling”).

Roasting and puree-ing the meat of a pumpkin is a time-consuming endeavor (I’m not speaking from experience); this is why Libby’s invented canned pumpkin puree. For the canned pumpkin, you can also substitute sweet potato.

Pumpkin Cream Cheese Muffins (makes 16-18)

2-2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup canola oil
2 tsp vanilla extract

Filling

1 (8 oz) block cream cheese (regular or reduced fat), room temperature
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract

1. Preheat oven to 375 degrees. Grease 18 muffin cups or line them with paper liners.
2. Filling: In a medium bowl, combine the cream cheese, brown sugar, egg, and vanilla. Beat until smooth; set aside.
3. Muffins: In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the eggs, pumpkin, oil, and vanilla. Beat until well blended.
4. Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of the cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full.
5. Bake for 20-25 minutes, until firm.

Honey Corn Muffins

November 24, 2014February 23, 2015 Muffin Mama1 Comment

There is nothing worse than dry cornbread that gets stuck in your throat. That’s the reason I use a mix– I trust it. But trust me, these plush muffins are soft, fluffy, sweet, rich and moist.

Yellow. Handheld. Still crumbly like cornbread. Moist and fluffy with a wonderful honey flavor. The recipe is so easy. Kids love the bright yellow color, not to mention the wonderful honey flavor. Bake a batch for Thanksgiving dinner or just because.

Honey Corn Muffins (makes 12)

1 1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp cinnamon
½ tsp salt
1 cup milk
2 eggs
1/4 cup honey, plus more for drizzling
2 Tbsp canola oil
1 stick (8 Tbsp) salted butter, melted and cooled
2 Tbsp Greek yogurt (or sour cream)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
3. In a separate mixing bowl, mix milk, eggs, honey, oil, butter and Greek yogurt.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 3/4 full.
6. Bake for 12-15 minutes, until golden brown.
7. Drizzle with honey and add a pat of butter before serving.

Muffin Mama

Recipes for little hands (and grown-ups, too)

Category: Holiday-inspired