Tag Archive: muffins

Apr 18 2013

Lemon Poppy Seed Mini Muffins

I’m a pretty casual kind of girl. I could live in my fleece bootcut pants and sweatshirts. In fact, I did when I was a stay-at-home mom. Ahhh…. those were the days. No dress code, no worries. No showers either. Ew.

Lemon Poppy Seed Mini Muffins

Sometimes you just want to be a little fancy. Put on a frilly frock, curl your hair, swipe on some gloss, and invoke the spirit of days long past. Tea time. I want to make this a reality, and I’m a little bit closer today.

Lemon Poppy Seed Mini Muffins

It could be a Hobbit-like wish for many meals a day, but I think we should make afternoon tea a part of daily life. Why let the Brits monopolize this tradition? Pull out the silver tea set and lay out an array of dainty little cakes. It’s time for a tea party!

Lemon Poppy Seed Mini Muffins

These mini muffins are touched with just a hint of lemon–no feeling like someone cleaned your mouth out with Pledge. They’re also just barely sweet, which makes them the perfect afternoon treat. A little something golden to nibble between sips. The only question left is one lump (of sugar) or two? I’ll put on the water.

Lemon Poppy Seed Mini Muffins

Lemon Poppy Seed Mini Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 48
Ingredients
  • ½ cup whole milk, minus 1 Tablespoon milk, plus 1 Tablespoon white vinegar
  • 1 cup granulated sugar
  • ½ cup (8 Tablespoons) unsalted butter, melted
  • 2 large eggs
  • ½ vanilla bean, scraped
  • 1 teaspoon pure lemon extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • 2 Tablespoons poppy seeds
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 mini muffin pans with paper liners or spray with baking spray and set aside.
  2. Measure out the milk, add the white vinegar, and let sit.
  3. In a large mixing bowl, beat together the granulated sugar and butter. Add the eggs, vanilla bean scrapings, lemon juice, and lemon extract, beating until well incorporated.
  4. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a fork.
  5. Add the dry ingredients to the wet and pour the milk/vinegar over the top. Stir with a silicone spatula until just blended. Stir in the poppy seeds.
  6. Portion out into prepared baking pans, filling no more than ⅔ full (these will rise quite a bit).
  7. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely
Notes
These can also be prepared in the NordicWare mini bundt/tea cake pan (makes 30 tea cakes). Be very careful not to overfill, however. You’ll need either 2 of these pans or 1 tea cake pan and 1 mini muffin pan.

 

Feb 21 2013

Rise and Shine! KAF’s Morning Glory Muffins

Growing up in a house with a mom who bakes and blogs about it has really impacted my kids. Not necessarily in an abundance of goodies, though it cannot be denied that they probably enjoy more homemade fare than the average kid. Instead, my daughter has decided she wants to be a food blogger when she grows up–and she’s decided that the ripe old age of 12 is when she’ll be ready. In the meantime, she’s practicing.

KAF Morning Glory Muffins

When I do a photo shoot, she runs for her Nintendo DSi or my old point-and-shoot camera, ready to capture the moment and share the results. She’s even been known to take her treats and set up her own shoots, propping up stuffed animals, grabbing cloth napkins and special plates from the props cabinets to add her own touch. I haven’t had the heart to tell her that she still needs to find a “real” career. But it’s nice to see the fruit didn’t fall far from the tree.

Mags's photo shoot

One day, she pounced on me when I walked in from a long day at work, eager to share that they had a special snack at school that day. A friend had celebrated her birthday and instead of the usual sugar-coma-inducing cupcakes or cookies, this friend brought in Morning Glory Muffins, baked by her father. My daughter knows this because she asked. Who made them. How were they made. And if she could have the recipe. I kid you not. Her classmate was a bit puzzled by her last request, but my daughter was insistent; she wanted to get the details so we could recreate them at home.

Mags's photo shoot 2

Her friend never did come through with the coveted recipe–I’m sure she forgot about it shortly thereafter. But I have not forgotten, and Morning Glory Muffins have been on my mind ever since. After a lovely Google+ hangout last night with Allison of King Arthur Flour, I decided to browse their recipes for some inspiration–and there they were: Morning Glory Muffins. This was surely meant to be.

KAF Morning Glory Muffins

I have little patience for grating veggies. Instead, I cut the carrots and apple into chunks and put them in the mini food processor to chop finely. A little texture in a muffin like this is a good thing. These are not overly sweet–no cupcake masquerading as a muffin here. But you won’t miss it. They also do not rise a whole lot, thanks to the whole wheat flour. Despite this, they are far from being hockey pucks–fluffy with a hefty helping of power-packed add-ins to fuel you on a long, busy day. Or at least get the kids to make it to lunch without having their tummies start grumbling in class. They’ll appreciate that.

KAF Morning Glory Muffins

It’s going to be a beautiful morning!

KAF’s Morning Glory Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 18
Ingredients
  • ½ cup dark raisins
  • 2 cups King Arthur Premium Whole Wheat Flour
  • 1 cup light brown sugar, lightly packed
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon Himalayan pink salt
  • 2 cups peeled and grated carrots
  • 1 large tart apple, cored, and grated (or peel it; your choice)
  • ½ cup shredded coconut, unsweetened
  • ½ cup roughly chopped walnuts
  • ⅓ cup shelled sunflower seeds
  • 3 large eggs
  • ⅔ cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • ¼ cup fresh clementine juice (from about 2 clementines)
Instructions
  1. Preheat oven to 375°F. Line two 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, cover the raisins with hot water and set them aside to soak.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, spices, and salt.
  4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds.
  5. In a medium bowl, beat together the eggs, oil, vanilla, and clementine juice.
  6. Add the wet ingredients to the dry and stir until evenly moistened.
  7. Drain the raisins and stir them in.
  8. Scoop the thick batter into the prepared pans. You’ll be filling each well pretty much to the top. KAF said you’d get 12 muffins, but I filled 18.
  9. Bake 25-28 minutes, or until domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
  10. Remove from the oven, let cool for 5 minutes in their pans on a wire rack, then turn out of pans onto the rack to finish cooling.
  11. Store in airtight containers at room temperature for several days; freeze for longer storage.

 

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.

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