Lemony Muffins

April 10, 2015 Muffin MamaLeave a comment

Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

Lemony Muffins

April 10, 2015April 10, 2015 Muffin MamaLeave a comment

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

Lemony Muffins (makes 16)

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

Flourless Double Chocolate Peanut Butter Muffins

March 26, 2015 Muffin MamaLeave a comment

For my readers who have requested gluten-free recipes, I consider it my duty to muffinize™ the crumbly, dry baked goods they are generally stuck with.

Moist, rich, and decadent, these muffins satisfy the chocolate-peanut butter craving. The recipe is dairy-free, oil-free, and contains no refined sugar. So how could the muffins be good? Believe.

With the help of a blender, the batter is transformed in minutes. No gluten means no risk of over-mixing the batter, which could create tough muffins.

Thanks to the banana and honey, the taste is sweet but not too sweet, the texture fudgy but still cakey and springy like muffins. The peanut butter is there, but does not overwhelm. The chocolate flavor is enhanced by the ever-presence of mini chips.

These muffins are a wonderful way to justify having chocolate for breakfast.

Flourless Double Chocolate Peanut Butter Muffins (makes 6)

1 medium/large ripe banana, peeled
1 large egg
heaping ½ cup creamy peanut butter
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Spray muffin pan with cooking spray.
2. To the canister of a blender, add banana, egg, peanut butter, cocoa powder, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping 1/2 cup chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Peanut Butter Blondie Muffins

March 21, 2015March 21, 2017 Muffin MamaLeave a comment

Instead of eating peanut butter from the jar with a spoon, satisfy your craving with this recipe. These muffins are rich and fudgy with a hint of peanut butter cookie.

Peanut Butter Blondie Muffins (makes 12)

½ cup unsalted butter, melted
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
¼ tsp salt
1 cup all-purpose flour

1. Preheat oven to 350 F. Grease muffin pan with non-stick cooking spray.
2. In a large bowl, combine melted butter and brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
3. Mix in the peanut butter and combine thoroughly.
4. Add salt and flour.
5. Use an ice cream scoop to distribute batter to each muffin cup.
6. Spread batter evenly with the back of a spoon (optional).
7. Bake 20 to 25 minutes or until a knife inserted in the center of a muffin comes out clean.
8. Allow muffins to cool completely before removing to a wire cooling rack.

Shamrock S’more Muffins

March 13, 2015 Muffin MamaLeave a comment

Ooey, gooey, and GREEN in honor of Saint Patrick’s Day, you’ll adore this batch so much you’ll want s’more. This fun twist on a classic dessert is like finding a pot of edible gold.

S’mores (the Girl Scout concoction of roasted marshmallow with melted chocolate sandwiched between two pieces of graham crackers) is one part of camping you can re-create in your kitchen without the packing, unpacking, and mosquitos.

Still gooey, these are less messy and more contained than the classic sticky sandwich. If you like mint, you can use Andes Chocolate Mint Candy. The graham cracker crust is sweet like caramel. The melted chocolate forms a perfect pocket for the soft, gushy marshmallow, and the hardened chocolate on top is perfection.

These muffins are the next best thing if you cannot make them by the campfire, in green, for St. Patrick’s Day.

Shamrock S’more Muffins (makes 12)

1 ½ cups graham crackers, finely crushed (12 full sheets or 24 square crackers)
3/4 cup powdered sugar
1 cup and 2 tablespoons unsalted butter, melted
1 (4.4 oz) extra large milk chocolate bar, broken into rectangles (or 12 miniature milk chocolate bars or 1 xx oz package of Andes Mint Chocolate Candies)
12 large green marshmallows

Topping:
1 (4.4 oz) extra large milk chocolate bar, broken into rectangles

1. Preheat oven to 350°F. Grease muffin pan with cooking spray.
2. In a medium-size mixing bowl, combine graham cracker crumbs, powdered sugar and butter.
3. Evenly divide crumb mixture into each cup of a 12-cup muffin pan. Use your finger to press an indent into the center of each muffin cup.
4. Bake 7-10 minutes or until edges are bubbling. Pull out and immediately place one mini chocolate bar on each cup.
5. Place one marshmallow vertically in the center of each muffin and push it into the melted chocolate/graham cracker crust.
6. Return muffin pan to oven for 1-2 minutes or until marshmallows are slightly softened.
7. Place muffin pan on a cooling rack for 15 minutes before carefully removing cups from pan. After 5 minutes, gently press marshmallows to flatten them slightly.
8. Transfer muffins to cool completely on wire rack.
9. To prepare topping: place milk chocolate in a small bowl. Microwave on high for 1 minute-1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
10. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

*Notes:
Store the cups in a single layer in an airtight container for up to one week.
Freezing is not recommended.

Bowl of Oatmeal Muffins

March 10, 2015March 10, 2015 Muffin MamaLeave a comment

Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Hamantaschen Muffins

February 27, 2015March 10, 2017 Muffin MamaLeave a comment

You might think it’s difficult to turn hamantaschen into muffins, but yes you can muffinize™ the traditional pastry that is served on the Jewish holiday of Purim.

The classic Purim cookie is a three-cornered cookie called “hamantaschen,” which means “Haman’s Pockets” in Yiddish.

The original filling was an Eastern European jam of prune or sweetened poppy seeds. In modern-day Tel Aviv and New York, hamantaschen has been modernized, with lemon, cherry, apricot, chocolate and amaretto.

Now, the cookie’s being transformed yet again. These muffins may be lacking the “three corners,” but they have pockets full of the taste of the original hamantaschen.

Experiment with different fillings, or go traditional.

Pictured below are cherry, apricot, chocolate-hazelnut, and prune-filled hamantaschen muffins.

Hamantaschen 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.
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).

Onion Soup Muffins

February 25, 2015 Muffin Mama1 Comment

Ladies and gentlemen, this is quite a muffin.

I have fond memories of ordering French onion soup at a small restaurant in Elkin’s Park, PA, named Winston’s. The French onion soup was to die for. I remember eating the cheese first by twirling the spoon and “cutting” by pressing the cheese against the side of the soup bowl. The cheese would dangle from the spoon. And once the cheese was gone, the bread and broth was full of onion-y deliciousness.

These savory muffins are as much of an experience as eating the melted, bubbly cheese on top of the bowl.

The layers of flavors in these muffins mimic the half-crisp, cheese-covered croutons half submerged and soaked in delicious onion broth. They make the perfect accompaniment to soup, eggs, or greens.

Onion Soup Muffins (makes 6)

1 1/2 Tbsp butter
1 medium-large onion, halved and thinly sliced into half-moons
1/2 tsp salt, divided
1 large clove garlic, minced
1/3 cup yellow cornmeal
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp dried thyme
1/8 tsp black pepper
1/2 cup milk (I used whole)
1 large egg
1 Tbsp canola oil
1/2 tsp Worcestershire sauce
2 oz smoked Gruyere cheese, shredded (you may use Swiss, Asiago, Mozzarella, Pecorino Romano, or any combination of cheeses instead of Gruyere)

1. Preheat oven to 375F. Grease muffin pan with cooking spray.
2. Melt the butter in a medium skillet over medium heat; stir in the onion and 1/8 teaspoon salt. Cook until the onions are a rich caramel color, about 15 to 20 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Set aside to cool.
3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, thyme, black pepper, and remaining 1/4 + 1/8 teaspoon salt in a medium bowl.
4. In a separate medium mixing bowl, whisk together the milk, egg, oil, and Worcestershire.
5. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to over-mix. Fold in the caramelized onion and shredded cheese.
6. Fill each muffin cup with batter.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Red Velvet Cream Cheese Muffins

February 22, 2015February 23, 2015 Muffin Mama1 Comment

A red carpet delicacy, these cream cheese muffins are a muffinized™ Red Velvet cake, perfect for watching the Academy Awards (tonight). The color is rich and red, thanks to the beet powder, which is undetectable by taste.

The cream cheese swirled into the batter adds a subtle tang and provides extra moisture. The crumb topping is sweet, sandy, and slightly crunchy – it’s difficult not to pick off each crumb one by one!

Red Velvet Cream Cheese Muffins (makes 12)

Crumb Topping*
1/2 cup sugar
1/4 cup all-purpose flour
5 Tbsp unsalted butter, diced into cubes
*recipe yields extra crumb topping

Cream Cheese Mixture
4 ounces brick-style cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract

Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt, or to taste
1 large egg
1/2 cup canola or vegetable oil
1/3 cup buttermilk
2 Tbsp natural unsweetened cocoa powder
4 tsp beet powder (or 2 tsp red liquid natural food coloring)

1. Preheat oven to 375 F. Spray muffin pan with cooking spray.
2. Crumb Topping– In a medium mixing bowl, add the sugar and flour. Use two forks or a pastry cutter to cut in the butter until you have coarse crumbs; set aside.
3. Cream Cheese Mixture– In a separate medium mixing bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
4. Muffins– In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
5. In a separate medium mixing bowl, whisk together the egg, oil, buttermilk, cocoa powder, and beet powder.
6. Add the wet ingredients to the dry and stir just until moistened. (Do not overmix. Batter is thick and lumpy.)
7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
8. With an ice cream scoop, spoon batter into muffin pan, filling each cavity to two-thirds full. (Do not overfill. If cavities are too full, the crumb topping will spill onto muffin pan).
9. Evenly sprinkle each muffin with the crumb topping.
10. Bake for about 17 to 19 minutes, or until a knife inserted in the center of a muffin comes out clean. Allow muffins to cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

*Notes:
Muffins will keep airtight at room temperature for up to 3 days, or in the freezer for up to 4 months.

Nutella-Stuffed Cinnamon Sugar Muffins

February 20, 2015 Muffin MamaLeave a comment

There is a burst of chocolate in every bite of these tall, domed muffins with beautiful crackled tops. The batter is laced with cinnamon and nutmeg and stuffed with Nutella. Fresh-out of the oven, the muffins are dunked into butter so that every crevice is coated with a sprinkling of cinnamon sugar. The finished product has the fluffiness of a donut but the soul of a muffin.

Nutella was invented during the 1940s when cocoa was in short supply. An Italian pastry baker used hazelnuts to enhance the chocolate he had in his bakery. Mixed with hazelnut, a family could use a jar of spreadable chocolate for many weeks. Nutella owner, Michele Ferrero, sometimes referred to as a real-life Willy Wonka, died last Saturday (yes, Valentine’s Day) at the age of 89.

This recipe is a keeper not only because it’s scrumptious, but also because its ingredients are mixed in a single bowl. So get out your (one) bowl and start baking.

Nutella-Stuffed Cinnamon Muffins (makes 8)

6 Tbsp unsalted butter, melted and cooled
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk (cow, almond, soy)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 and 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella

Cinnamon-Sugar Topping

1/4 cup sugar
2 tsp cinnamon
3 Tbsp unsalted butter

1. Preheat oven to 425 F. Grease muffin pan with cooking spray.
2. In a large bowl mix together the butter and sugar. Mix in the egg, vanilla extract, and milk.
3. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. (Do not overmix – stir until just combined).
4. Into each muffin cup, spoon 1 heaping Tablespoon of batter. Then, add 1 teaspoon of Nutella in the center, and spoon another heaping Tablespoon of batter on top. (If the muffin tins are completely full, that is ok. They will not overflow.)
5. Fill the empty muffin tins halfway with water for even baking.
6. Bake at 425 F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350 F and bake for an additional 12-15 minutes until batter is set.
7. Allow muffins to cool for about 5 minutes.
8. While the muffins are cooling, make the cinnamon-sugar topping: Melt the butter for about 30-60 seconds in the microwave. In a separate small bowl, stir together the sugar and cinnamon.
9. Dip the top of each muffin into the melted butter and then dip into the cinnamon-sugar mixture (swirl them around to ensure they are thickly coated). Set muffins upright on a wire cooling rack.

*Notes:

-Muffins stay fresh for up to one week in an airtight container.
-Muffins freeze well, up to 3 months.
-Thaw overnight in the refrigerator, then bring them to room temperature before serving in the morning. Or, zap frozen muffins in the microwave (10-15 seconds).

Muffin Mama

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

Tag: Muffinize

Lemony Muffins

Lemony Muffins

Flourless Double Chocolate Peanut Butter Muffins

Shamrock S’more Muffins

Bowl of Oatmeal Muffins

Hamantaschen Muffins

Onion Soup Muffins

Red Velvet Cream Cheese Muffins

Nutella-Stuffed Cinnamon Sugar Muffins