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Recipe Review: Peanut Butter Truffle Centered Banana Bread Muffins

1 Aug

The day that I saw Jenny from Picky Palate post this recipe, I knew that I had to try it!  I had already planned to make banana bread, but this looked like a fun twist.  My over ripe bananas were practically begging me to make this…
And I did and they were amazing!  I didn’t have enough regular peanut butter (I have some PB&J fanatics in my house) so I used about a cup of dark chocolate peanut butter.  It was like having a buckeye in the middle of a very moist banana muffin.  I will be making these again to try them with regular peanut butter, but I will also be making them again with my chocolate peanut butter.  My girls loved these and have already asked me to make them.  I think these would be great frozen and put in their lunch boxes.  
Peanut Butter Truffle Centered Banana Bread Muffins
(original recipe by Jenny/Picky Palate)
1 1/4 cups creamy peanut butter (I used a combo of 1/2 cup regular PB and 3/4 cup dark chocolate peanut butter)
1 cup powdered sugar
2 large ripe bananas or 3 small
3/4 cup sugar
1/4 cup light packed brown sugar
1 large egg
1 cup buttermilk
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Line a muffin tin with cupcake liners.  To make the peanut butter truffle, place peanut butter and powdered sugar into a medium bowl, mixing until combined. Scoop out a walnut sized amount of peanut butter mixture and roll between your hands to make a ball.  Place a ball into each cupcake liner.  To make the banana bread muffin, mash bananas with a fork until well mashed in a large bowl. Stir in sugars, egg and buttermilk until well combined. Gradually add flour, baking soda, salt and cinnamon until just combined. Don’t over mix.  Scoop batter over peanut butter truffle filled cups, about 3/4 full. Bake for 18 to 20 minutes, until cooked through. Let cool completely and serve.

Linked To:
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Blessed with Grace: Tempt My Tummy Tuesday
*My Sweet and Savory: Let’s Do Brunch


Recipe Review: Monkey Muffins

23 Jan
I have had this recipe in my “to make” file for a couple of months now.  And now that I have made them, I am sorry that I waited so long to make them.  They are so good that I have made them for my family several times.  I haven’t made them with whole wheat flour as of yet, but I will be soon.  My girls love these for breakfast, in their lunch box or for an afternoon snack.  But, to be honest, they really love them whenever they can get their hands on them.  Hailey likes to have one for breakfast with homemade yogurt.  I am glad that my girls are eating more nutritious homemade food and less commercial food with preservatives
Monkey Muffins
(recipe from And Baby Makes Five)

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 cup mashed ripe bananas (about 3)
2/3 cup creamy peanut butter
1 T skim milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup mini chocolate chips

Preheat oven to 350º. In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs until combined and then beat in bananas, PB, milk and vanilla. Combine dry ingredients in a separate bowl and add to wet, stirring until just combined. Fold in chocolate chips. Spoon batter into greased muffin cups. Bake mini muffins for 14-16 minutes and larger ones for 22-25 minutes. Allow to cool for 5 minutes before removing from pans.



Linked To:
  * Not So Homemade:  What’s Cooking Wednesday
  * Simply Sweet Home:  Friday Favorites
  * Balancing Beauty and Bedlam:  Tasty Tuesday
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Recipe Review: Streusel Topped Pumpkin Spice Muffins

16 Sep

I don’t about you, but there are mornings when I struggle with the girls over breakfast.  I don’t want them to aways have cold cereal and I don’t always have time to make eggs or cheesy grits (a favorite at this house!).  I have been doing some research on the web and going through cookbooks looking for some delicious breakfast alternatives.  I love Christy Jordan’s Southern Plate website and found a couple of recipes that fit the bill. 

We love pumpkin in our house.  I have a make-from-scratch pumpkin muffin recipe on my blog that we love but these muffins are perfect for busy mornings.  They are super easy, very tasty and soooo moist!  They will definitely be in the breakfast rotation. I made 12 regular muffins and 12 mini-muffins.

Streusel Topped Pumpkin Spice Muffins
(recipe from Southern Plate)

1 box Spice Cake mix
1 can pumpkin
1/2 cup water

1 cup brown sugar, packed
1 stick butter or margarine
1 cup flour

Preheat oven to 350 degrees.  Grease muffin tins.  In mixing bowl, place all ingredients.  Mix until well blended.  Scoop into muffin tins.  To make topping, stir together flour and brown sugar, breaking up any lumps.  Cut in margarine or butter.  Spoon or sprinkle on top of muffins, pat down slightly.  Bake muffins for 20 to 24 minutes.

Leftover topping can be refrigerated for several weeks or frozen for several months.

Recipe: Blueberry Struesel Muffins

28 Jul

I had some blueberries that were almost getting to the point of no return that I wanted to use up.  I hate to waste any food and I didn’t want to use them in a smoothie.  My oldest daughter LOVES blueberry muffins so I thought I would give her an extra special treat with these blueberry streusel muffins.

Blueberry Streusel Muffins
2 cups AP flour
2 tsps baking powder
1/2 tsp salt
1 1/2 tbsps AP flour
1 1/2 cups fresh blueberries
1/2 cup butter, softened
3/4 cups sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tbsp fresh lemon juice
1/2 cup milk
2 tbsp AP flour
5 tbsp sugar
1/2 tsp cinnamon
2 tbsp cold butter
Preheat oven to 375 degrees.  Line a 12 muffin cups pan with liners.  Combine two cups flour, two teaspoons baking powder and 1/2 tsp salt in a medium bowl.  In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside.  In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy.  Beat in eggs, vanilla and lemon juice.  Fold in dry ingredients alternating with milk.  Fold in blueberries.  Scoop batter in to prepared muffin tin.  Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork until mixture resembles coarse crumbles.  Sprinkle over batter in muffin cups.  Bake for 20 to 25 minutes.  Cool in pan for 4 minutes and then remove to rack to completely cool.

Gifts from my Kitchen: Blackberry Cream Cheese Muffins

6 May
Well, I made it through the third day….just barely!  I had so much going on that I was only able to make one batch of these most delicious muffins.  Oh my gosh!  They were incredible.  Jenny @ Picky Palate came up with a most awesome recipe.  I am really not a blackberry fan, but these were so good and moist.  I hope the teachers enjoyed these as much as I did.
I made a few changes based on what I had in my pantry, but once we get settled, I will try her original recipe with whole wheat flour.  Enjoy!
Blackberry Cream Cheese Muffins 
with Sweet Berry Drizzle
(adapted from Jenny’s recipe @ The Picky Palate)
12 oz fresh blackberries
2 tbsp sugar
1 stick softened butter
8 oz softened cream cheese
1 cup sugar
1 tsp orange extract
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt
1/3 cup milk
1/2 cup powdered sugar
1 tbsp milk
Preheat oven to 350 degrees. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside. Cream the butter, cream cheese, sugar and orange extract until well combined. Slowly beat in the eggs and vanilla until combined.  Place the flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half the milk, then remaining flour, then remaining milk until just combined.  Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been sprayed with cooking spray or use liners. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 20-24 minutes or until golden brown on top and cooked through. Remove and let cool.  In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins.
Linked To:

*Talking Dollar and Cents: Muffin Monday

Recipe: Pumpkin Butterscotch Muffins

26 Oct

It was a cold morning and these sounded so good!  I LOVE anything made with pumpkin and these are yummy!  This is the perfect after school snack for my kids.

Pumpkin Butterscotch Muffins

4 eggs
2 cups sugar
1 (16 oz) can pumpkin
1 tsp vanilla
1 cup oil
1/2 butter, melted and cooled
3 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
12 ozs butterscotch chips

  1. In large mixing bowl, combine eggs, sugar, pumpkin, vanilla, oil and butter until smooth.
  2. Whisk dry ingredients together and add to pumpkin mixing between additions.  Stir in chips.
  3. Fill greased or lined muffin tins 3/4 full.
  4. Bake at 400 degrees for 16 – 20 minutes.

I made 16 regular muffins and 24 mini-muffins.  My cooking time was about 17 minutes.