Category Archive: Muffin Monday

Start the week off right: with a muffin. Hosted by An of Baker Street.

Dec 03 2012

#MuffinMonday: Toffee Snickerdoodle Muffins

Light and airy, sticky and sweet, these bite-sized morsels mimic snickerdoodle cookies, but are packaged as a breakfast food so you don’t have to feel so guilty for indulging.

Toffee Snickerdoodle Muffins

You know how much I hate making messes. These muffins are full of mess. Dropping blobs of batter into cinnamon sugar and then having to fish it back out to place in the muffin tin is… interesting. Batter being more viscous than dough, it sometimes slips through your hands, smearing them with a sticky goo that makes it difficult to continue without a wash-up. A spoon isn’t up to the task, as you end up with too much cinnamon sugar–this is a hands-on job, whether you like it or not.

Toffee Snickerdoodle Muffins

End result? While they’re quite enjoyable to eat–I found myself popping muffin after muffin into my mouth without paying attention to the total number consumed–they’re not worth the effort in preparation and clean up. I think I’ll just make snickerdoodle cookies next time, and leave this to someone with more patience than I have.

5.0 from 1 reviews

Toffee Snickerdoodle Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 48
Ingredients
Muffins
  • 1 cup (16 Tablespoons) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups all purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon cream of tartar
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1¼ cup buttermilk
  • 1 cup toffee pieces
Topping
  • 1 cup granulated sugar
  • 2 Tablespoons ground cinnamon
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray 2 mini muffin pans with baking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar, beating until light and fluffy.
  3. Add the eggs one at a time, beating until well incorporated
  4. Mix in the vanilla extract.
  5. In a separate large bowl, combine the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
  6. Alternate adding the flour mixture and buttermilk on low speed, starting with the flour and ending with it (flour, buttermilk, flour, buttermilk, flour).
  7. Remove bowl from mixer and stir in the toffee pieces by hand.
  8. In a small bowl, combine the topping ingredients.
  9. Using a small cookie scoop, scoop some batter and drop it into the cinnamon sugar, shaking it around to coat it. Using your fingers, quickly pick up the muffin batter and drop it into the prepared muffin tin. Repeat until all batter is distributed among the muffin tin indentations (I actually was able to make 6 full size muffins on top of the 48 mini muffins).
  10. Bake for 15-20 minutes, or until the muffins bounce back when lightly pressed.
  11. Cool completely in muffin tins before removing.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Check out this week’s Muffin Monday participants over at Baker Street.

Nov 05 2012

#MuffinMonday: Cranberry Spiced Muffins

Today, I am thankful it’s Muffin Monday.

Cranberry Spiced Muffins

Gather round the family table and grab a muffin before they’re gone–they surely will not last for long! Tart and sweet, soft and crunchy, balance is achieved in a single baked good. They also freeze really well if you have issues with willpower.

Cranberry Spiced Muffins

There is a cure for the case of “The Mondays,” and this is it! (Now I just need to get through Tuesday… Wednesday… Thursday…)

Cranberry Spiced Muffins

5.0 from 1 reviews

Cranberry Spiced Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 12
Ingredients
Muffins
  • 1 cup dried cranberries (Craisins)
  • hot water to cover them
  • 2 cups all purpose flour
  • ¾ cup light brown sugar, lightly packed
  • ½ cup walnuts, coarsely chopped
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup whole milk
  • ½ cup (8 Tablespoons) unsalted butter, melted and cooled
  • 1 large egg, lightly whisked
Topping
  • 1 Tablespoon finely chopped walnuts
  • 1 Tablespoon light brown sugar, lightly packed
  • 2 Tablespoons sweetened shredded coconut
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with with paper liners and set aside.
  2. Cover dried cranberries with boiling hot water and let soak for 10 minutes, draining thoroughly after.
  3. In a large mixing bowl, combine the dried cranberries, flour, brown sugar, walnuts, ginger, cinnamon, baking powder, and salt. Set aside.
  4. In a medium bowl, combine the milk, butter, and egg, whisking until thoroughly mixed.
  5. Pour the wet ingredients into the dry and mix until just incorporated; you do not want to over-mix.
  6. Portion out the muffin batter with a large cookie scoop, dividing among the 12 cups evenly.
  7. In a small bowl, toss together the topping ingredients and then sprinkle over the muffin batter, dividing evenly.
  8. Bake on the center rack of the preheated oven for 18-20 minutes, or until the tops spring back when gently touched or a toothpick inserted in the center of a muffin comes out clean.
  9. Leave in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Oct 29 2012

#MuffinMonday: Gluten-Free Pumpkin Streusel Muffins

Sandy is coming and there’s nowhere to hide.

Gluten-Free Pumpkin Streusel Muffins

For the second year in a row, Connecticut will be receiving abnormal weather at the end of October, disrupting Halloween and wreaking havoc on homes everywhere. At this point, there is still some dispute as to what exactly awaits us, but all are clear: there will be much rain and wind. At least our house is made of bricks instead of sticks.

I learned my lesson from last year. I didn’t do my somewhat-regular grocery shopping trip–no point buying stuff that may go bad. I put a lot of food from the fridge into the freezer, so if the worst happens, they have a fighting chance of weathering the storm and remaining edible on the other side of it. I put away all the lawn furniture, moved the potted plants together in a huddle, and started washing the backed-up laundry. Clean underwear is very important–you might need to change it a few times if the storm gets really scary. And I am doing my best to buoy my spirits. A sense of humor is mandatory.

Gluten-Free Pumpkin Streusel Muffins

All kidding aside, I decided this was a great week to participate in #MuffinMonday because, if Sandy does decide to take my precious electricity away, we’ll need food we can eat that won’t require much preparation. Though I do have a gas cooktop, so not all will be lost. We’ll be just fine.

One of my friends is in the middle of a Paleo challenge and while I am not ready to take a leap like that, I respect the intentions of it. I also agree that we should try to incorporate more whole, real food in our diets–we’ve strayed pretty far from what our ancestors ate with the prolific fast food and vending machine options available. Balance is key; rhyme and reason together in harmony.

Gluten-Free Pumpkin Streusel Muffins

This recipe comes from Gluten Free Fix, but I’m pretty sure that (as long as you’re not in that Paleo challenge, which bans both baking soda and honey) many following the Paleo lifestyle would find this suitable, as well. My kids were split on it–one loved the muffins, the other quickly made the “I’m full” excuse to get out of finishing it. I really love the streusel topping. I’m thinking I could eat that alone and be happy.

This may be our only Halloween treat this year. It’s pumpkin, though, so I’m okay with that.

5.0 from 1 reviews

Gluten-Free Pumpkin Streusel Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 12
Ingredients
Streusel
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup almond flour, lightly packed
  • ¾ cup chopped walnuts
Muffins
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 cup almond flour, lightly packed
  • ⅓ cup coconut flour, lightly packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.
  3. In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.
  4. Add the dry ingredients and whisk until incorporated.
  5. Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.
  6. Sprinkle streusel topping over each cup, dividing evenly.
  7. Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  9. These are probably best stored in the refrigerator for no more than 3 days.
Notes
I used maple syrup instead of honey; if you’re strictly following an initial Paleo elimination diet, please feel free to use honey instead. I also reduced the maple syrup to ⅓ cup, so these are not sweet muffins. If you would like them sweeter, increase to ½ cup.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Oct 22 2012

#MuffinMonday: Pear and Raisin Allspice Crumb Muffins

Sometimes you need a little decadence in your morning. The ho-hum bowl of cereal just isn’t enough. That’s when you need Pear and Raisin Allspice Crumb Muffins. (And some googly eyes if you’re grumpy and need a laugh, too!)

Pear and Raisin Allspice Crumb Muffins

Like going to a party, these require a little extra preparation. I pre-cooked the pears and raisins in butter and sugar until the pears were soft. That would have been fantastic spooned over the top if I wasn’t already adorning with a streusel topping as well. Placed in the middle of each muffin, however, they turned an already fancy treat into the life of the party!

Pear and Raisin Allspice Crumb Muffins

This adaptation comes from Dorie Greenspan’s Baking: From my home to yours, which is one of my most favorite cookbooks. Beautiful photos, appealing flavors, and the narrative is like having your friend come over and help you bake. You can’t go wrong with this recipe. What are friends for?

Pear and Raisins Allspice Crumb Muffins - poet in the pantry

5.0 from 1 reviews

Pear and Raisin Allspice Crumb Muffins
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast/Brunch
Serves: 12
Ingredients
Streusel
  • ½ cup white whole wheat flour
  • ½ cup light brown sugar, lightly packed
  • ½ teaspoon ground allspice
  • 5 Tablespoons unsalted butter, cold, cut into pieces
Filling
  • 1 Bosc pear, sliced thinly and chopped
  • ¼ cup dark raisins
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon turbinado (raw) sugar
Muffins
  • 2 cups white whole wheat flour
  • ½ cup turbinado (raw) sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup whole milk
  • ½ teaspoon vanilla extract
  • 8 Tablespoons (1/2 cup) unsalted butter, melted and cooled
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
Streusel
  1. Put the flour, brown sugar, and allspice in a large bowl and stir.
  2. Add the butter to the bowl and, using a pastry blender, work the butter into the dry ingredients until you have small, pea-sized crumbs.
  3. Put it in the fridge until ready to use.
Filling
  1. In a small saucepan, heat the pear, raisins, butter, and sugar over medium heat until the pears are soft. Keep warm until ready to use.
Muffins
  1. In a large bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
  2. In a large liquid measuring cup (or medium bowl), whisk together the eggs, milk, and vanilla extract.
  3. Slowly pour in the melted butter, whisking the whole time, continuing to whisk until well blended.
  4. Pour the liquid ingredients over the dry and, using a silicone spatula, stir until just combined.
Assembly
  1. Using a large cookie scoop, portion out a scoop of batter into each prepared cup, then spoon some filling over that. Cover with another scoop of batter.
  2. Sprinkle the streusel over the top, pressing down lightly when finished.
  3. Bake on a center rack for 20 minutes or until the tops are golden colored and the muffins bounce back when lightly pressed.
  4. Place muffin tin on a wire rack to cool for 5 minutes, then remove muffins to the cooling rack to cool completely.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

What other crumb-y muffins do we have this morning?

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