Category Archives: muffins

Glazed Doughnut Muffin

I know what you’re thinking..”How in the world have I not had these before?”  The answer is..I live under a rock.  But now that I’ve come out into the world of taste heaven, these little muffins were something I had to try.  I mean, come on..it’s a donut and a muffin in one.  Pure genius!!  I first saw these treats here from Sweet Peas Kitchen. (awesome site, by the way.)  She had me at ‘glazed.’

Your family will thank you for this easy treat, and what’s especially nice is that you can have it for breakfast or a a dessert. 

Glazed Doughnut Muffins, from Sweet Peas Kitchen

The Ingredients

For the Muffins:

 1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

 For the Glaze:

 3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

The How-To:

*Pre-heat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

*In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

*Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

*To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

*When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

 Yields: 12 muffins

 Note: Muffins will keep at room temperature for about a day.

 

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Pumpkin Muffins

 

In my book, you can never have too many pumpkin recipes. Ever. Especially pumpkin muffins.  These divine muffins are perfect for a quick breakfast, a snack on the go, or a tasty little treat,  you can’t go wrong with these. The kids can take them to school in their lunch, you can pack a few for an easy pit stop while running errands around town..see what I mean? Can’t go wrong. Given to me by my friend, Lora, these have quickly become a household favorite, even with the picky eaters.

Ingredients:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 Tablespoon cinnamon
1/2 Tablespoon pumpkin spice
1 teaspoon all spice or cloves

The How-To:
*pre-heat oven to 350*
*line  a cupcake tin with muffin liners or spray well with nonstick cooking spray
*mix all ingredients together in a large bowl
*fill muffin tins 3/4 of the way full
*bake 20-25 minutes, or until an inserted toothpick comes out clean

These are incredible. Easy, moist, and delicious.  Especially the next day.

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Orange-blueberry Muffin

 

I love the citrus flavors you can add to muffins.  Usually, I add lemon, but when I saw this recipe here, I knew I had to try it.  There’s just something inviting about a muffin with a citrus flavor, mixed with blueberries.  The orange zest used in this muffin gives it a tangy zing, but not overpower the flavor of the sweet blueberries.

Ingredients:

  • Grated zest and juice of one orange
  • About 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking power
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen (not thawed)
  • Turbinado sugar, for topping
The How-To:
*Preheat oven to 400F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
*In a two cup glass measuring cup, add the orange juice and enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
*In a large bowl, rub the orange zest and sugar together with your fingers. Whisk in the flour, baking powder, baking soda, and salt. Gently stir the liquid ingredients into the dry ingredients until just combined. Gently fold in the blueberries.
*Divide batter equally among prepared muffin cups. Top the muffins with turbinado sugar. Bake until muffin tops are golden and springy to the touch, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

 

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Lemon Poppyseed Muffins

Why, hello there. Let me introduce you to my newest BFF.  Enter: Lemon Poppyseed Muffin.  Light, moist, bursting with lemon-y flavor. What’s not to love? These muffin are so easy to make, which means you can have them any time of the day. Or, if you’re like me,  even as a midnight snack. Topped with a lemon glaze, these muffins are sure to become your new BFF, too! This recipe was found here, at Annie’s Eats, a fantastic food blog that makes me want to drool. 😀 What I love about these is the use of yogurt!! (Shhh..a secret ingredient) Simply amazing!!

Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

The How-to:

*Preheat the oven to 350˚.  
*Line a muffin pan with paper liners.
*Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.
*Stir briefly to combine.
*In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  *Beat in the eggs one at a time, blending well after each addition.  
*Mix in the lemon zest and the vanilla extract.  
*With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
*Divide the batter between the prepared liners, filling each about two-thirds full.

* Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

*While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

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Breakfast Sausage Muffins

This makes waking up fun. For reals. Let’s try it. Everyone, go back to bed. Now, wake up and think about fresh from the oven muffins packed with bits of bacon or sausage and cheese. Wake up call! I’ll have 10, thank you!  When I saw this recipe here,  I knew it was something I had to try. Everyone loved them. Loved, as in, ‘why didn’t I make 4 batches instead of just one?’  They were delicious.  Quick story before we start with the ingredients..as I was putting these out on the table to eat, my little guy thought it would be really funny to dump his cup of water all over them. Yeah. Real funny.  Needless to say, I had to make them again…just to make sure we liked them. And..yep, they’re keepers. 😀 Alright, on to the ingredients..

Ingredients:
1/2 pound ground pork sausage, browned, drained
1 cup pancake mix
1/3 cup sour cream
1/2 cup shredded cheddar cheese, plus a little extra for sprinkling on top
2 eggs, lightly beaten
2/3 cup milk (I used 1%, and it turned out fine, but the original recipe calls for Whole milk)
salt and pepper to taste
*handful of bacon bits (optiona)

The How-To:
*Preheat oven to 350*
*Grease the muffin cups of a standard muffin pan
*Cook sausage, and drain well
*When cooled, place in a large bowl and add pancake mix, sour cream and cheddar cheese

*In a small bowl, lightly beat the eggs and milk
*combine with the sausage (and bacon bits, if using) and mix completely, but don’t over stir
*add salt and pepper to your liking
*pour evenly into muffin pan
*bake for 30-40 minutes until cooked through (it took ours about 30 minutes)
*take out of oven and sprinkle with remaining cheese.  Let it melt
*remove from muffin pan immediately

These do take a bit of time to bake, so if you wanted to make these in the morning, cook the sausage the night before and set in fridge.  When you wake up, mix everything and bake.

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Ham and Cheese Rolls

One of our favorite things, (other then raindrops on roses or whiskers on kittens) are these mouthwatering ham and cheese rolls.  Not only are they perfect for dinner, but lunch and breakfast as well. Oh yes..you can eat these for every meal. Awesome!!  You make them just like you would a cinnamon roll, only instead of the cinnamon and sugar..it’s ham and cheese. Delicious and easy, how can you say no?  The perfect blend of cheesy ham tucked inside homemade bread, leaves your tummy happy and wanting more. 🙂  Got this recipe from Mel’s Kitchen Cafe  (my favorite spot)

Ingredients: (For the bread dough)
1 1/2 cups warm water
1 Tablespoon active dry yeast
2 Tablespoons white sugar
2 Tablespoons oil
1 teaspoon salt
4 cups flour

The filling:
12 oz. cream cheese, softened
1/4 cup butter, softened (I usually leave out the butter)
2 cups chopped ham (leftover ham or deli ham works well.)
2 cups shredded cheese (swiss, cheddar…whatever you like)
1 cup freshly grated parmesan cheese
(you can also add chopped green onions, broccoli,  etc to get a different flavor and add veggies to this meal. :D)

The Dough How-To:
*In a large bowl, stir together warm water, yeast and sugar.  Let stand until foamy..about 10 minutes
*To the yeast mixture, add the oil, salt and 2 cups flour
*Mix until combined
*Add in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. (usually it’s about 3 1/2 cups of flour)
*Turn out onto a lightly floured surface and knead until smooth and elastic
*lightly oil a large bowl, place dough in the bowl and turn to coat it with the oil
*Cover with a damp cloth
*let rise in a warm place until doubled in volume, about 1 hour
*after it has risen, deflate dough andturn it out onto a lightly floured surface
*roll it into a large rectangle shape, about a 1/2 inch-1 inch thick

The Filling How-To:

*In a small bowl, cream together the butter and cream cheese. 
*Spread the rolled out dough with the butter/cream cheese mixture

*Top with the ham, cheese and chopped broccoli and onions (if using)
*Roll the dough up, pinching the seam to seal. (Just like if you were making a cinnamon roll)
*Slice the roll into 1-inch segments
*Place the rolls on a lightly greased baking sheet and cover with plastic wrap
*Let the rolls rise until nearly doubled
*Bake in a preheated 350* oven  for about 20 minutes or until lightly browned and bubbly

I know this might sound like a lot of work, but really, it’s easy.  Make the dough first, let it go through it’s rising process.  While that’s happening, let the butter and cream cheese soften on a counter top.  Chop any veggies you want and shred the cheese.  After the dough has risen, roll it out and add the yummy ingredients.  Roll it up, pop it in the oven and patiently wait for it to bake.  (That’s the hardest part for me..)


Have fun with this one. Try different fillings..pepperoni and cheese is a close second in our house. 😀

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Blueberry Muffins…

One is simply not enough. For reals. I’ve been looking for a blueberry muffin recipe for a long time.  Some were too sweet (even though I never thought that could ever be possible), others were too dry, too salty..too..something.  But this one, well, we have a winner!! 😀   Moist, soft, full of blueberries, all balanced with the perfect sweetness.  For a minute there, I felt like I was living on a blueberry farm..

These do take a  bit more  time to make because you do a little something special with the blueberries. Not your average, stir, fold, pour and bake. Oh no..these are the motherload of all blueberry muffins.   That’s what makes them so amazing! This recipe was from my friend, Jen, who I would trust my blueberry life with. 😀  Trust me..you know you want to.

Here’s how you make ’em:

The Topping:
Zest from one lemon
1/3 cup sugar
*Mix in a bowl and set aside

For the muffins:
2 cups frozen or fresh blueberries
1 1/8 cups sugar plus an additional 1 teaspoon of sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and slightly cooled
1/4 cup oil
1 cup buttermilk
1 1/2 teaspoons vanilla

*Pre-heat oven to 350*
*Spray a muffin tin with non-stick spray or line with cupcake papers
*Rinse one cup of blueberries. Pat with a towel to dry well
*Place the remaining blueberries in a sauce pan over medium heat
*Cook blueberries while smashing them with a potato masher and stir frequently, until the berries have thickened.  (about 8 minutes)
*transfer to a small bowl and cool

*Meanwhile, whis flour, baking powder, and salt
*Toss the blueberries in that have been drying on the towel

*Whisk  the  1 1/8 cup of sugar and eggs together in a seperate bowl until thick
*Slowly wisk in the butter and oil until well combined.
*Whisk in the buttermilk and vanilla until combined
*Using a spatula, fold egg mixture into flour mixture until JUST moistened
(The batter will be lumpywith some dry spots..don’t worry..that’s normal. :D)
*DON’T OVERMIX

*Spoon batter into cupcake tin until they are about 3/4 full
*Spoon cooked blueberry mixture ontop of batter, swish it around with a toothpick (see below photo..this is taken before I swished it around with a toothpick)
*Sprinkle with lemon zest/sugar mixture


*Cook for about 1 minutes or until they are golden brown and firm
*Cool muffins for a few minutes before transferring to a wire rack
*Let cool an additional few minutes before eating.

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