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.

Hot Chocolate Muffins

December 2, 2014February 23, 2015 Muffin Mama1 Comment

This muffin is as comforting as a steaming mug of cocoa on a freezing cold day. In fact, the recipe was “born” on a blistery day (negative four degrees in Chicago) when 2-year-old Michael was up for the day at 4:30am.

As the muffins bake, the marshmallow filling melts the way the jet-puffed candy dissolves into creamy hot chocolate. The toasted marshmallow top creates a perfectly browned hue and adds a touch of sweetness – a must. Serve with warm milk or as dessert on a snowy day.

Hot Chocolate Muffins

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, beaten
½ cup buttermilk
½ cup sour cream
½ cup (4 oz) unsalted butter, melted and cooled
1 tsp vanilla
½ cup small marshmallows OR 12 large marshmallows

Marshmallow Filling*

1 cup cream cheese, whipped (at room temperature)
1 cup marshmallow cream (Fluff)
1/3 cup sugar
1 egg, beaten
1 tsp vanilla

* recipe yields extra filling

1. Preheat oven to 375 degrees. Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
3. In a separate mixing bowl, combine eggs, buttermilk, sour cream, butter and vanilla.
4. Pour liquid mixture into dry mix and combine.
5. Distribute batter into muffin cups to 1/3 full.
6. For the Filling, whisk together cream cheese, marshmallow cream, sugar, egg and vanilla until smooth.
7. Place one heaping teaspoon of filling and a few small marshmallows into each center.
8. Top with remaining muffin batter to no more than ¾ full (or else muffin tops will expand and reach one another during the baking process).
9. Place about 3-4 small marshmallows and/or 1 large marshmallow on each muffin top and prod into batter (be sure to prod into batter or else the marshmallows will slip off during the baking process).
10. Bake 16-18 minutes.
11. Allow to cool 5 minutes before transferring to wire racks to cool.

Pecan Pie Muffins

November 21, 2014November 27, 2014 Muffin MamaLeave a comment

This twist on a classic Thanksgiving indulgence is sweet, buttery, and energy-packed. Gooey on inside and crisp on the outside, pecan pie muffins disappear fast.

The recipe calls for finely chopped pecans, placed at the bottom of each muffin, where beautiful speckles disperse texture throughout. These muffins have crisp buttery tops and and are moist and fudgy inside.

These are easy to make – throw together while waiting for turkey to exit the oven.

Serve warm with a scoop of vanilla ice cream or alongside fruit. Drizzle with chocolate or caramel.

Muffinize a pecan pie and bring smiles to your Thanksgiving table. Pecan pie muffins are a handheld delicacy, to devour without a single fork.

Pecan Pie Muffins (makes 10)

1 cup light brown sugar, packed
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup finely chopped pecans

1. Preheat oven to 425. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine brown sugar, chopped pecans, flour, baking powder, and salt.
3. In a separate mixing bowl, combine butter, eggs, and vanilla.
4. Pour butter mixture into dry mixture and stir just until moistened.
5. Place 1 heaping teaspoon of finely chopped pecans into each cup of muffin pan.
6. Use an ice cream scoop to distribute batter evenly over pecans in each muffin cup.
7. Bake for 10 to 12 minutes. Leave muffins in muffin pan for five minutes before removing them to a wire cooling rack.

Spinach and Ricotta Turkey Meatloaf Muffins

November 17, 2014February 23, 2015 Muffin Mama4 Comments

This meatloaf muffin is the perfect spin-off of a culinary classic, which many children despised during the early twentieth century.

The muffin is densely packed with wholesome protein and vegetable, but it does not feel or taste heavy. The filling makes it moist, with creamy ricotta cheese in every bite. The confetti-looking pieces of speckled spinach add pizazz.

The ricotta/spinach combination works perfectly. Consider the two an inspired duo, helped along by the saltiness of Parmesan and good old-fashioned salt and pepper. The muffins stand alone beautifully and can be served with salad or a side of baked fries. The topping is optional for those who like marinara.

If meatloaf is on your menu this week, try this lighter version. If you intend to serve leftovers, omit the mozzarella on top because it does not reheat as well as the rest of the ingredients.

This recipe is great to make with beef or a mix of turkey and beef.

Spinach and Ricotta Turkey Meatloaf Muffins (makes 12)

1 Lb ground turkey
10 oz. frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
1 cup Parmesan cheese, grated
1 egg, beaten
½ cup seasoned breadcrumbs (or 14 Ritz crackers, crushed)
½ tsp salt
¼ tsp black pepper

Topping (optional)

1/2 cup marinara sauce
1/3 cup mozzarella cheese, shredded

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine and mix thoroughly with hands the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, and pepper.
3. Distribute turkey mixture into the muffin-pan cups and press with back of spoon.
4. Spoon the marinara evenly over muffin cups. (optional)
5. Sprinkle mozzarella over marinara (optional).
6. Bake for 30 to 35 minutes.

Turkey Meatloaf Muffins

October 3, 2014February 23, 2015 Muffin MamaLeave a comment

These self-contained, portion-sized muffins are ready to be reheated at a moment’s notice. Top with spaghetti sauce or ketchup, Parmesan or breadcrumbs. These make an excellent dinner if you’re short on time. They also freeze well for quick meals on the run. To add a splash of color or sweetness, add dried cranberries or serve with a side of cranberry sauce for Thanksgiving dinner.

These muffins are especially tempting with crushed Ritz crackers on top. The sprinkle of Ritz makes an exciting impression and adds a taste that is buttery-delicious.

Tip: Use a fork to mix in order to aerate the mixture to produce a less-dense meatloaf.

Turkey Meatloaf Muffins (makes 12)

1 Lb lean ground turkey
1 egg, beaten
1/2 cup bread crumbs (or 14 Ritz Crackers, crushed)
3/4 cup marinara sauce
1 tsp onion salt
1 Tbsp Italian seasoning

1. Preheat oven to 375 degrees. Grease muffin cups with olive oil or cooking spray, or line with paper liners.
2. In a bowl, combine turkey, egg, bread crumbs, marinara sauce, onion salt, and seasoning. With a fork or your fingers, mix all ingredients. (Use a fork to mix in order to aerate the mixture to produce a less-dense meatloaf.)
3. Distribute evenly into prepared muffin cups. Use a spoon or ice-cream scoop to pack each mound, for a more typical looking muffin-top and denser finished product.)
4. Bake for 30-35 minutes.

Chicken Pot Pie Muffins

September 27, 2014February 23, 2015 Muffin Mama3 Comments

Chicken Pot Pie is an especially comforting comfort food in the form of a muffin. Even to those who did not grow up with the pot pie as a staple, these muffins are reminiscent of the moist buttery biscuit that generations of Americans have loved.

This recipe is full of nutrients in the form of chicken, cheese and vegetables. The possibilities of vegetables are endless. Go heavy on the peas if your kids love peas. At first, my kids questioned the blatant vegetables on top, but the buttery flavor of the muffins won them over and I’m not sure they even realized the muffin was made of…chicken.

As these muffins come right out of the oven, rub a small pat of butter over the tops. Serve these muffins warm from the oven with a pat of butter. Store leftovers in the refrigerator or freeze.

Enjoy!

Chicken Pot Pie Muffins (makes 12)

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp pepper
1 1/4 cup milk
1/4 cup butter, melted and cooled
1 large egg
2/3 cup Parmesan cheese, shredded
1 cup rotisserie chicken, shredded
1 cup frozen mixed vegetables, thawed

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, salt, and pepper.
3. In a separate large mixing bowl, whisk together the milk, egg, and butter.
4. Pour wet ingredients over dry ingredients and stir until just combined.
5. Fold in cheese, chicken, and vegetables (reserve about a tablespoon of vegetables for sprinkling on muffin tops). Do not over-mix batter or muffins will become hard.
6. Distribute chicken mixture into the muffin-pan cups.
7. Sprinkle about a tablespoon of vegetables on tops of batter.
8. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Thai Turkey Meatloaf Muffins

August 28, 2014March 6, 2021 Muffin Mama4 Comments

This Thai-flavored recipe creates a stark contrast to the “comfort food” meatloaf that made me cringe when I was a kid. That meatloaf was not pretty, rather dry, and covered in ketchup. My own children would never fall for this, half of them detest ketchup, and the other half have an aversion to meat.

These Thai Turkey Meatloaf Muffins won’t bring you back to your childhood, but they will win over you and your modern-day family. Thai flavors infuse these super moist muffins that are protein packed with ground turkey, rice, coconut and Thai seasonings. The peanut sauce tastes delicious throughout and as a dip.

This quick-and-easy recipe is not only something else to do with ground turkey, but it’s foolproof. Throw the ingredients together and into the oven, or mix ahead of time and pop in the fridge until 30 minutes before hunger sets in. If you have leftovers, these muffins are perfect for reheating.

Thai Turkey Meatloaf Muffins (makes 12)

1.25 Lb ground turkey (preferably a mix of half dark meat and half light meat)
3/4 cup rice, cooked
1/4 tsp cilantro
1/4 tsp lemon grass
1/4 tsp scallions
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp basil
1/2 cup unsweetened coconut milk
1/2 cup Thai peanut sauce
2 tsp sesame oil (or peanut oil)

1. Preheat the oven to 400 degrees. Coat 12 muffin-pan cups with nonstick cooking spray and set aside.
2. Combine turkey, rice, seasoning, coconut milk, peanut sauce, and sesame oil, and mix thoroughly with hands.
3. Distribute turkey mixture into the muffin-pan cups and press into mixture with back of spoon.
4. Bake for 30 minutes.
5. Serve with peanut sauce.

Macaroni and Cheese Muffins

August 22, 2014December 8, 2014 Muffin Mama2 Comments

Hooray for handheld mac and cheese! This spin-off of the traditional macaroni and cheese is an invitation for kids to eat with their hands. The layered textures are fun—the bottom, soft and decadent, melts in the mouth; the crunchy top is munchable. 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).

Muffin Mama

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

Category: Winter