Lemony Blueberry Cream Cheese Muffins

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This recipe takes the well-known concept of the blueberry muffin to a whole new level. These muffins are extra special because they have a surprise inside: delicious, lemony cream cheese! They are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

My son didn’t notice the cream cheese filling until the second bite when his “mmmm” escalated to “MMMM!” He loved the surprise filling.

A fresh blueberry muffin with lemony cheesecake flavors in the mix is the perfect way to start any morning. Surprise your loved ones with these muffins-they will love them (and you for baking them)!

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Lemony Blueberry Cream Cheese Muffins (makes 9)

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup sugar
zest of 1 large lemon
1/4 cup canola oil
1 egg, large
1/3 cup whole or skim milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Cream Cheese Filling:

3 Tbsp cream cheese
1 tsp lemon zest
1 Tbsp sugar
turbinado sugar (for sprinkling on muffins before baking)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. (The batter will be lumpy and thick.) Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth.
7. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool on a cooking 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.

 

Avocado Brownie Muffins

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Whether life’s simple pleasures include avocado is up for debate, but fudge and brownies are first on the list, and this muffin combines both while concealing the debatable fruit.

Dark chocolate and fudgy mousse come together with avocado in this incredibly decadent muffin that tastes like a brownie. In addition to being velvety smooth, this recipe just so happens to be grain-free and dairy-free.

The pureed avocado adds a creamy texture without influencing the taste.

If you ever make a muffin, this is the one to make.

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Avocado Brownie Muffins (makes 12)

2 large ripe avocado, mashed (about 2 cups) 
2 eggs 
2 tsp vanilla 
1 Tbsp water 
1 cup semi-sweet chocolate chips (equivalent to 1/2 cup melted chocolate)
1 cup + 1 Tbsp cocoa powder 
1/2 cup sugar
1/2 tsp baking soda 
Pinch of salt

1. Preheat your oven to 355°F.
2. Grease muffin pan with non-stick cooking spray.
3. In a food processor or blender, puree avocado with eggs, vanilla and water until smooth.
4. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second increments until smooth.
5. Add melted chocolate to avocado mixture and mix through.
6. Add cocoa, sugar, baking soda and salt and mix until just combined.
7. If mixture is too thick, add 1 tablespoon of water and combine.
8. With an ice cream scoop, spoon mixture into muffin pan. Smooth out tops (optional).
9. Bake for 20-23 minutes or until an inserted knife comes out clean.
10. Allow muffins to cool for 4 minutes before removing them from the pan. Chill in the fridge.

*Notes:
These will last in the refrigerator for a few days (and are even better after a day or two). They keep in the freezer for months.

 

Chocolate Pecan Pie Muffins

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For die-hard pecan-pie fans, these muffins are a pie-brownie hybrid. Infused with chocolate, a sticky, bite-size pecan pie is not only gooey, sweet, buttery and energy-packed, but perfect for both chocoholics and brownie-lovers.

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Chocolate Pecan Pie Muffins (makes 18)

¾ cups light brown sugar
¼ cup granulated sugar
¾ cup light corn syrup
3 large eggs
1 Tbsp vanilla extract
2 Tbsp all-purpose flour
¼ tsp salt
4 Tbsp unsalted butter, melted
1 heaping cup semi-sweet chocolate chips, melted and cooled
1 ½ cups pecans, chopped

1. Prehead oven to 350 degrees. Grease muffin pans with cooking spray.
2. In a large mixing bowl, whisk the light brown sugar, granulated sugar, corn syrup, eggs, vanilla, flour and salt until smooth.
3. Whisk in the butter and chocolate.
4. Fold in the pecans.
5. Use an ice cream scoop to distribute batter evenly into each muffin cup.
6. Bake for 20 to 22 minutes.
7. Let muffins cool in pan and then transfer to refrigerator to chill.
8. Use a sharp knife to run around the edges of the muffins to remove them from the pan.
9. Serve cold.

Piña Colada Muffins

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This muffinized™ piña colada is full of the flavors of pineapple and coconut, without the rum. Adding pineapple also intensifies sweetness without adding additional sugar.

Out of the oven, the scent is wonderful in these almost-cupcakes that contain no butter or oil.

Fresh and light, this muffin is dense and yummy. There are bits of pineapple in each bite, and the flavor is reminiscent of a macaroon.

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Piña Colada Muffins (makes 18)

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 top)
1 cup diced pineapple or diced dried pineapple

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 ½ cup shredded coconut and pineapple.
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.

 

 

Orange Creamsicle Muffins

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“What on earth is that?” 5-year-old Michael asked. I’m sorry, Michael, for not exposing you sooner. But here it is in muffin form, a childhood classic.

These muffins are dense like fudge but as light and refreshing as a cold glass of orange juice. The orange flavors of orange juice and zest with creamy white chocolate chips makes a delicious combination.

Serve for breakfast, snack, or dessert and remember how sweet it is to be a kid.

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Orange Creamsicle Muffins (makes 12)
2 cups all purpose flour
1/2 cup sugar, mixed with 1 tbsp orange zest
1 Tbsp baking powder
1 tsp salt
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
1 egg
1/4 cup canola or vegetable oil
1 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, combine flour, sugar/orange zest mixture, baking powder, and salt.
3. In a separate mixing bowl, whisk together orange juice, heavy cream, egg, and oil.
4. Pour wet ingredients over the dry mix. Stir until just combined. Fold in white chocolate chips.
5. With an ice cream scoop, fill muffin cups 2/3 full.
6. Bake for 18 to 20 minutes or until a knife inserted in the center of a muffin comes out clean.
7. Let cool in pan for 5 minutes before removing to a cooling wire rack.

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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.