Funfetti Muffins

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This recipe is for sprinkle lovers – young, old, and in between. As my six year-old puts it: “Sprinkles are just fun.” He’s right.

Bake this recipe from scratch, and you will never use a commercial cake mix again!

The batter is buttery and rich with vanilla flavor. The crumb is incredibly moist. The ingredients in this simple recipe, you might likely find in any kitchen.

The muffins stay moist (and get even moister after a few days) because the butter and yogurt do a fabulous job keeping the cake together.

Each tender bite of this childhood favorite is loaded with sprinkles, colorful and bright. You could easily use sprinkles to match wedding colors or a birthday theme.

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Funfetti Muffins (makes 12)

1 and 2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
3/4 cup sugar
1/4 cup light brown sugar, packed
1 large egg
1/4 cup yogurt  (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
1 Tbsp vanilla extract
2/3 cup sprinkles (not nonpareils)**

1. Preheat oven to 350F degrees.
2. Spray muffin pan generously with nonstick spray. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
5. Slowly stir in sprinkles, but do not over-mix because the sprinkles will bleed their color into the batter.
6. With an ice cream scoop, distribute batter into prepared muffin cups.
7. Bake for 25 minutes.
8. Remove muffins and cool completely on a wire cooling rack.*

*Muffins stay fresh covered at room temperature or in the refrigerator for 5 days.

**Instead of the sugar-laden sprinkles that you find at the supermarket, you can make all-natural rainbow sprinkles from shredded coconut and all-natural food dyes made from spinach, beetroot, and other vibrant veggies.

 

Pecan Pie Muffins

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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.

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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.

 

 

Apple Cider Muffins

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Apple Cider Muffins

Whether it’s apple season or not, these muffins are reminiscent of the flavors of Autumn. Right out of the oven, they taste like earthy, spiced, sweet apple cider with cinnamon.

The crumbly Streusel Topping is made with a small amount of delicious butter, but some kids might be turned off by the grainy texture.

For adults, add finely chopped walnuts. For kids, instead of the Streusel Topping you might dip the tops of the baked muffins into melted butter first, and then roll the tops in a mixture of cinnamon sugar.

You will want to dunk these into your morning coffee. These smell heavenly and are freezer-friendly if you happen to have any leftovers. And remember, the streusel topping makes crumbs (you won’t care after you taste them!)

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Apple Cider Muffins (makes 12)

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg
1/3 cup light brown sugar, packed
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Streusel Topping

2 Tbsp light brown sugar, packed
4 tsp whole-wheat flour
1/2 tsp ground cinnamon
1 Tbsp butter, cut into small pieces
2 Tbsp walnuts, finely chopped (optional)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. Prepare Streusal Topping: In a small mixing bowl, mix brown sugar, whole wheat flour, cinnamon, and walnuts (optional). Mix in pieces of butter. You can use your fingers to make mixture like coarse crumbs. Set bowl aside.
3. Muffins: In a large mixing bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, whisk egg and brown sugar until smooth. Whisk in apple butter, maple syrup, apple cider, yogurt, and oil.
5. Make a well in the dry mix; add the wet ingredients to the dry mix and stir until just combined.
6. Use an ice cream scoop to spoon batter into muffin cups.
7. Sprinkle muffin cups with the Topping.
8. Bake for 15 minutes. Allow to cool in the pan for 5 minutes before removing to a wire cooling rack.