Muffins

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Monkey Bread Muffins

May 8, 2013 31 Comments

Have you ever made monkey bread? I honestly and truly believe it may be the first thing I ever baked- seventh grade- home ec. class and a can of biscuit dough. I’m also pretty sure we “baked” them in the microwave? It’s possible. Not familiar with monkey bread? I’ve decided t’s basically like the inside of a cinnamon roll. Rounds of soft dough are dunked in butter and rolled in cinnamon sugar and then baked together. I mean sound’s pretty similar right? I’ve been thinking that I needed to make a for-scratch version of this for ages and thought a muffin-sized version would be fun. (Normally it’s made in a bundt pan but the muffin tins were cute as can be!)

Filed Under: Breads, Breakfast, Muffins, Recipes Tagged With: Cinnamon, Yeast

Dark Chocolate Banana Swirl Muffins

April 12, 2013 18 Comments

Short and sweet today..after two macaron-making sessions in the last week, I have been craving an easy recipe. You know- something that you just basically stir together and bake. These muffins are easy as pie to make, little mess, no mixer needed and I didn’t have to separate a single egg. If you saw my kitchen after “Macaron mayhem” as I like to call it- you’d understand why I loved making these so much.

Dark Chocolate Banana Swirl Muffins %The Baker Chick

Filed Under: Breakfast, Muffins, Recipes Tagged With: Bananas, Chocolate

Cinnamon French Toast Muffins

December 21, 2012 9 Comments

I have a short and sweet post for you today friends. I’m a bit frazzled with getting packed and ready to head to snowy Wisconsin for the week, (assuming my flight makes it out,) but I couldn’t resist sharing this delicious breakfast idea with you beforehand! I made them for brunch recently and they would be another great idea for Christmas morning, or any day before or after you want something easy and comforting.

The cinnamon-y muffin is topped with chunks of real french toast which are brushed with maple syrup after baking and topped with cinnamon and sugar. They really taste like french toast and are easy to throw together in advance and just warm slightly before serving.

PS- Want to see the cutest holiday video I’ve ever seen? Get ready for some cheer.

Cinnamon French Toast Muffins

Ingredients

french toast topping

3 tablespoons milk
1 egg, slightly beaten
6 slices bread, cut into cubes (challah, french or something similar is best.)
1/2 tsp. cinnamon

muffins

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
2 cups flour
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt

topping

1/4 cup maple syrup
2 tablespoons sugar
1/4 teaspoon cinnamon

Instructions

Preheat oven to 375 degrees Fahrenheit.
Combine all the french toast topping ingredients in a bowl and set aside.

For Muffins:

Combine milk, melted butter, egg, and vanilla extract in a medium bowl.
Stir together the sugar, flour, baking powder and salt in another larger bowl.
Combine milk mixture and the flour mixture and stir until just incorporated-don't over mix.
Spoon batter into a greased or lined 12 cup muffin pan.
Spoon French toast topping evenly over batter; press down slightly.
Bake 20-25 minuted or until a toothpick inserted into the center comes out clean. Immediately brush muffins with maple syrup.
Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins.
Cool 5 minutes; Serve warm.

http://www.the-baker-chick.com/2012/12/21/cinnamon-french-toast-muffins/

Recipe adapted from: Framed Cooks

Filed Under: Breakfast, Muffins, Recipes Tagged With: Cinnamon

Perfect Blueberry Muffins

August 7, 2012 24 Comments

I mentioned in this post that I was on the hunt for a collection of classic recipes I’ll have for ages. You know- the ones that someday will turn into “Mom’s famous recipe for-”. I have a handful of these types of recipes and am on the hunt for a few others. I’m happy to say that when it comes to a perfect blueberry muffin- I found it last week.

In the past, I have struggled with finding a fruit-based muffin that has a thick enough batter for the fruit to not sink to the bottom. I wanted my blueberries to be evenly distributed throughout so you got one with every bite. I also wanted nice round domes with a crumbly topping. These were perfect on all accounts. The berries were so plump and juicy and right there in every single bite. The crumb topping was the perfect touch, and next time I think I’ll add even a bit more. There is no doubt I’ll be making this recipe many times to come!

Perfect Blueberry Muffins

Ingredients

2 cups all purpose flour?
1 1/2 teaspoons baking powder
?1/2 teaspoon salt
?1/2 cup (1 stick) unsalted butter, softened?
1 cup sugar?
2 large eggs
?2 teaspoons vanilla extract?
1/2 cup buttermilk
?2 cups blueberries, fresh or frozen
Streusel Topping:
?4 tablespoons brown sugar
1 tablespoon flour?
2 teaspoons melted butter
large pinch of cinnamon

Instructions

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.

First prepare streusel topping:

In a small bowl, whisk together sugar and flour. Add butter and mix together until texture is crumbly, and butter is fully mixed in.
In another small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Add flour mixture and stir until just combined.?Gently stir in blueberries.
Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
Cool slightly before eating.

http://www.the-baker-chick.com/2012/08/07/perfect-blueberry-muffins/

Recipe adapted from Barbara Bakes

Filed Under: Breakfast, Classics, Muffins, Recipes Tagged With: Blueberry, Cinnamon

Banana Cream Cheese Muffins

March 19, 2012 23 Comments

Those of you who have ever planned a wedding most likely understand this- but I’m at the point of being pretty darn overwhelmed. The big day is 5 months away (plenty of time right?) and yet I feel a bit of a constant panic about all that there is left to do. My living room has a new cluttery craft corner filled with the makings of table runners and other DIY projects. I still haven’t made even a little decision in what my desserts will be, (cake? cupcakes? dessert bar? ahhh!) and don’t get me started on music…Andy and I can’t seem to come with a first dance to save our lives. Now I know I have 5 months….but sometimes it all feels like it’s on my shoulders. Don’t get me wrong- I really love all the planning, I just need to take a breather.

For me, the best place to blow off steam when I’m stressed is in the kitchen….I know working out helps too, I’m trying to start doing this soon :) I put on my favorite tunes, take a deep breath, and make something out of nothing. (Not really nothing I guess, but you know- flour, sugar, butter, eggs.) Lately the kitchen has become my happy place, where I don’t have to worry about how I’m going to get to Bali for my honeymoon while avoiding a 20 hour layover in Taiwan.

These muffins were my recent stress release. As I smashed bananas and whipped cream cheese filling, I was able to take my mind off of wedding nonsense for an hour and end up with one of the best muffins I’ve ever had. This banana muffin recipe on it’s own is really great, full of flavor, perfect texture, and a crispy crumb topping as well. But since I wanted to milk my beloved kitchen time out as much as I could, I jazzed it up a bit by filling each muffin with a secret dollop of cinnamon cream cheese filling. These two flavors seem to be a match made in heaven, and these sweet and delicious muffins were exactly the escape I needed.

Banana Cream Cheese Muffins

Yield: 12 muffins

Ingredients

4 oz cream cheese
1/2 cup powdered sugar
1/4 tsp ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/2 tsp vanilla
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Instructions

For Filling:

Cream together the cream cheese, powdered sugar and cinnamon until smooth. Spoon onto a piece of plastic wrap and roll it into a log by closing the plastic and shaping. Wrap the "log" with foil and freeze for two hours. (If you are as impatient as I am, take it out after an hour- it will just be a little harder to handle.)

For Muffins:

Preheat oven to 375 degrees F
Lightly grease 12 muffin cups, or line with muffin papers. (Or do what I did, cut squares of parchment and press into muffin wells. They won't stay put until you fill them with batter though.)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and oil, and vanilla. Stir the banana mixture into the flour mixture just until moistened.
Spoon a dollop of batter into each muffin well- just enough to cover the bottom. Cut the cream cheese log into 12 even pieces and nestle one into each well of batter. Top with remaining batter until it reaches the top.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

http://www.the-baker-chick.com/2012/03/19/banana-cream-cheese-muffins/

Muffin Recipe adapted from AllRecipes

Filed Under: Breakfast, Muffins, Recipes Tagged With: Banana, Cream Cheese

Maple Berry Muffins

January 11, 2012 8 Comments

This post is in line with my effort to eat more breakfast. Now the truth is that I’d much prefer bacon and eggs to something sweet if I were to be eating breakfast at all. (Remember I told you about that here?) That being said, I of course can’t resist a good muffin. Especially one with a crumb topping and lots of juicy berries inside. Add the maple syrup, and you pretty much have berry-pancake-muffin goodness. I ate two for breakfast yesterday and another couple the day before so I’d say I’m doing better on my resolution!

I came up with this idea upon getting some samples of pure maple syrup and wanting to make something breakfast-y with them. My first thought was to use the samples on some berry pancakes, but then I thought if I made them into muffins they’d last all week and I’d actually have breakfast. I also thought they’d be a nice treat to bring to the hospital for my friend Hiba who just had a baby girl!! (Remember her shower?) These muffins are soft and crumbly with a delicious crispy topping. They are simple to whip up, and make the house smell amazing. Having already scarfed about 6 since making them, I think I may have to cut the recipe in half next time- they are just too addicting!

Maple Berry Muffins

Yield: 16 muffins

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1 cup fresh or frozen blueberries or raspberries
Topping:
3 tablespoons all-purpose flour
3 tablespoons sugar (I used raw.)
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Instructions

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fold in the berries as gently as possible. (I always manage to break the berries up and they still turn out- do your best!)
Fill greased or paper-lined muffin cups two-thirds full. (I tend to fill mine higher, but 2/3 full will make the tops more dome-like.) For the topping, combine the flour, sugar, and cinnamon; cut in butter until crumbly. (I always have to use my hands for this part- the only thing that works for me.) Sprinkle over batter.
Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

http://www.the-baker-chick.com/2012/01/11/maple-berry-muffins/

Recipe adapted from: Taste of Home

Filed Under: Breakfast, Muffins, Recipes Tagged With: Berries, Maple

Peanut Butter Chocolate Chip Mini-Muffins

October 12, 2011 29 Comments

Sometimes when it comes to baking, I try to make something really extraordinary. You know, something unique, different and creative. Something that will catch the eye as being one-of-a-kind…… Sometimes though, I just want to perfect popular, classic recipes. And though I often feel pressure to be pushing myself to try new things, I have to remember that it can’t hurt to get good at the basics.

Now you very well may have seen these muffins before. What’s not to like? Peanut butter muffin with chocolate bits throughout. Quick, easy, fail-proof and a guaranteed crowd pleaser. I made these for another friend who just had a baby. I knew her husband loves this flavor combo and I figured it would be an easy snack to grab amidst feedings.

Peanut Butter Chocolate Chip Mini Muffins %The Baker Chick

I really can’t recommend this recipe enough. They look so rounded and crackly on top people will think you bought them at a bakery. I made these minis as I thought it would be easier for my new-parent-friends, but making 12 regular-sized muffins would be great too. If you are looking for something to bring to a brunch, pot-luck, bake sale etc. I think this is a great option that isn’t too sweet but also very satisfying. Enoy!!

Don’t these kinda look like little scoops of Ice Cream? :)

Peanut Butter Chocolate Chip Mini-Muffins

Yield: about 40 mini muffins

Ingredients

2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips

Instructions

Preheat oven to 375°. Spray a 24-mini-muffin tin with cooking spray or use liners. (Or make 12 regular muffins.)
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely. (Baking time will be longer if you make 12 muffins.)

http://www.the-baker-chick.com/2011/10/12/peanut-butter-chocolate-chip-mini-muffins/

Source: Adapted from Annie’s Eats via Baking Bites

Filed Under: Breakfast, Muffins Tagged With: Chocolate, Peanut Butter

Blackberry-Banana-Coconut Muffins

July 28, 2011 18 Comments

That’s a mouthful I know… I just felt like I couldn’t leave any of those three magical ingredients out. Because they are super magical and these muffins are super good.

See I needed to try to make something on the healthy side. I have been eating too many of my baked goods and it has started to show. At first I just used the “these pants must have shrunk in the wash” line, but it has finally hit me: my metabolism is slowing down and eating buttery sweets every day doesn’t help. It’s really pretty annoying. I used to be able to eat desserts when I wanted and never work out and not really gain weight. (Ah even I hate myself for typing that.) Now I still don’t really work out, and I also eat whatever I want, but my pants don’t fit. So I am going to try to sometimes make things I don’t feel guilty eating and also try to workout more. Sound like a plan?

I also loved the idea of blackberries in muffins. Surprisingly- I didn’t find many recipes online that paired these ingredients even though it seemed so good in my mind. While these are made with whole wheat flour, they are SO good. I actually ate breakfast this morning and that is a feat I tell you. I feel like the berries could easily be subbed out for whatever type you have on hand. And the toasted coconut was an extra touch I added since I was also using coconut oil. Yum!

Blackberry-Banana-Coconut Muffins

Yield: Makes 12 regular sized muffins or 6 Texas Sized Mega Muffins (what I did!)

Ingredients

½ cup coconut oil (you can also sub melted butter for this.)
¾ cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen blackberries
2 ¼ cups whole wheat flour (I recommend white whole wheat flour)
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1/2 cup toasted coconut

Instructions

Preheat oven to 350° F. Line a muffin pan with paper liners or grease with butter or cooking spray. Set aside.
In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the coconut oil to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup about ¾ full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.

http://www.the-baker-chick.com/2011/07/28/blackberry-banana-coconut-muffins/

Source: Adapted from The Joy of Baking

Filed Under: Breakfast, Muffins, Recipes Tagged With: Banana, Blackberry, Coconut

Cinnamon Roll Muffins

May 23, 2011 31 Comments

Yesterday morning I woke up craving Cinnamon Rolls. Specifically, a Cinnabon from the stand in my hometown food court. I have many teenage memories of strolling by that counter during my break from work at the Gap- hoping it was a day they gave out free samples. I also now remember going on a field trip to Cinnabon as a 10-year old Girl Scout during their after hours. I think we actually got to go back there and help make some and then take a whole box home……that was the best field trip ever……. Anyway! Yesterday I wanted these but making them really wasn’t an option. Even if I could find their recipe online, it would have required me to use yeast, prep the dough and wait for about 4 hours.

Since I’m all for instant gratification, I went in search of alternatives. Cinnamon Roll Scones? Cinnamon Bread maybe? There was lots of interesting recipes out there, but nothing that seemed like exactly what I wanted. Until I found this baby. It seemed too good to be true! Cinnamon Roll Muffins that I had all the ingredients for, that didn’t require any yeast and could be made and on my plate in 45 minutes? It was Recipe Kismet!

These adorable muffins were so easy and fun to make! I loved rolling the dough and cutting out the perfect individual rolls. They baked up so quickly and perfectly and within minutes my whole apartment was smelling just like the food court! (The Cinnabon part I mean… no Wong’s Wok or Sbarro.) My sister who lives in the apartment next door actually texted that she could smell them! And they tasted great too. Of course making the dough using yeast is always a better option, but considering how fast these were- I was thrilled with the results. Soft- doughy-cinnamony sweet mufiin-esque cinnamon rolls. No food courts required.

Cinnamon Roll Muffins

Yield: 1 dozen muffins

Ingredients

1 cup buttermilk
1/2 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 egg
3 cups flour plus more for dusting
Filling:
2 tbsp. butter, room temperature
2/3 cups brown sugar
3/4 tsp. ground cinnamon
Icing:
1 cup powdered sugar
2-3 tbsp. milk or cream

Instructions

Preheat oven to 375° F.
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!
Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.
Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
Drizzle with icing (if using) when cool.

http://www.the-baker-chick.com/2011/05/23/cinnamon-roll-muffins/

Source: The Comfort of Cooking

Filed Under: Breakfast, Muffins Tagged With: Cinnamon

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Monkey Bread Muffins

Dark Chocolate Banana Swirl Muffins

Cinnamon French Toast Muffins

Perfect Blueberry Muffins

Banana Cream Cheese Muffins

Maple Berry Muffins

Peanut Butter Chocolate Chip Mini-Muffins

Blackberry-Banana-Coconut Muffins

Cinnamon Roll Muffins

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