Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it …

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that…

The post Pumpkin Chocolate Chip Muffins appeared first on Two Peas & Their Pod.

Apple Pie Muffins

Apple muffins infused with fall spices and topped with a crumble topping.

The post Apple Pie Muffins appeared first on My Baking Addiction.

These Apple Cinnamon Muffins are the perfect way to take advantage of apple season. Full of big pieces of apple, cinnamon and spices, these muffins are topped with a cinnamon streusel for extra flavor and texture.

Three apple cinnamon muffins on a cream plate with lattes and more muffins on a cooling rack in the background

Yesterday I placed an Instacart order which included multiple cans of pumpkin puree. And I didn’t specify not to substitute it for pumpkin pie mix.

You know where this is going right?

Yep, FOUR 30-ounce cans of pumpkin pie mix. Apparently the store was out of pumpkin puree.

I thought maybe it was a fluke, but then my friend Stephie texted me that her stores were all out as well. She did a little researching and apparently we may have another pumpkin shortage on our hands. Seriously, I am so over 2020.

Guys, pumpkin puree is gold for food bloggers during the fall months and luckily I have numerous cans in my pantry from last year. So I can at least get started with some recipe testing because this girl is not paying Amazon $36 for 4 cans of pumpkin. I’d much prefer grabbing a $2 sugar pumpkin to make my own.

Good thing we still have apples galore so we can whip up delicious fall desserts like these simple Apple Cinnamon Muffins.

(more…)

The post Apple Pie Muffins appeared first on My Baking Addiction.

Apple Cinnamon Crumb Muffins

Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time. Muffins are one of my favorite things to bake! I love that they double as a breakfast and snack and they’r…

Apple cinnamon muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time. Muffins are one of my favorite things to bake! I love that they double as a breakfast and snack and they’re so good for days when you’re on the go.…

The post Apple Cinnamon Crumb Muffins appeared first on Two Peas & Their Pod.

Blueberry Muffins – Baking Basics

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!! I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much. My secret ingredients for these blueberry muffins: This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using […]

The post Blueberry Muffins – Baking Basics appeared first on Izy Hossack – Top With Cinnamon.

a halved bluebery muffin

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!!

I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much.

a halved blueberry muffin on a plate and some whole blueberry muffins on the side

My secret ingredients for these blueberry muffins:

This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using my secret flavour boosting ingredients (however if you’re not adding the secret ingredients, you can whack 1 tsp of vanilla extract in the batter!).

I use a couple of secret ingredients which really enhance flavour of the muffins (but which can also be easily replaced, although the substitutes just won’t give as much flavour).

  1. My first flavour enhancer is frozen wild blueberries – I know these are common in America but in the UK I’ve only just discovered them. I’ve seen them in Whole Foods (so only available if you’re in London) but have found out that Picard (a French frozen food brand) sells them on Ocado (the supermarket delivery service). Anyway, wild blueberries are smaller, so you can pack more into each muffin, and they have a more concentrated flavour. If you can’t get them, just go for standard frozen blueberries which will also be delicious.
  2. My second special ingredient is blueberry yoghurt – It’s only a small amount of yoghurt in these (100g) so you don’t get TOO much blueberry flavour but I find that this really is the KEY to adding the most blueberry-y flavour in an easy way. It happens because the yoghurt contains a natural blueberry flavour extract so, when stirred into the batter, it really boosts these muffins to the next level. I’ve used Liberté blueberry yoghurt (it’s a 0% fat one, but works perfectly here) in mine. If you can’t get blueberry yoghurt, go for a plain yoghurt, sour cream or even buttermilk.
  3. My last special ingredient is ground coriander seed – I found this trick via Stella Parks on Serious Eats and also from the River Cottage. The flavour of the coriander seed enhances the flavour compound found in blueberries. That’s some cool food science for ya! If you’re not keen, just leave it out!

Fresh or frozen blueberries – which is better?

I always opt for frozen blueberries when baking muffins. You need to mix them into the batter still frozen (so DON’T thaw them!). I like frozen ones for a few different reasons:

  1. Frozen blueberries are a LOT cheaper in the UK than fresh ones. I know this may not be the case in some places so go with what fits your budget better. You can always freeze the fresh blueberries.
  2. Frozen are great quality all year round. They’re usually harvested in season and then frozen and stored for months so you get a great flavour from them.
  3. They mix into the batter a lot more easily. The frozen bluebs hold up to the mixing motion so they don’t all get smushed when you stir up the batter.

Now all that said, you CAN use fresh blueberries in your muffins. You just need to follow the directions in the heading below.

How do you stop the blueberries bleeding when mixing into the batter?

A lot of the time when you’re stirring blueberries into batter, they’ll ‘bleed’ causing the batter to discolour and turn purpley-blue. You can remedy this by tossing the blueberries in a bit of flour before mixing them in and ALSO by stirring gently. Using frozen blueberries helps too as they’re less likely to squish when stirred. However’ I’ve found that even if they do bleed when mixing, the purple batter will usually revert back to a cake-y colour once baked so don’t panic if your batter turns blue!

How do you stop the blueberries sinking?

A common myth is to toss the blueberries in flour to stop them sinking. This doesn’t actually work, it mainly prevents them bleeding into the batter (see above). To prevent them sinking you need to have a thick batter (like this recipe)! And/or layer your blueberries into the batter instead of mixing them in – to do this, half fill the muffin cups with batter, sprinkle on half the blueberries, top with remaining batter and finally remaining blueberries.

a whole blueberry muffin

Ingredient substitutions

  • If you want to make these with self raising flour: replace the full weight/volume of plain flour with self raising flour. Do not add the baking powder/baking soda.
  • If you want to make these without yoghurt you can use milk (cow’s or non-dairy) with 1 tsp of vinegar added so it can curdle before using it in the batter.
  • If you don’t have frozen blueberries (only fresh): don’t fold the fresh blueberries into the batter – the batter is THICK and if you try this, the fresh blueberries will end up smashed. Instead, half-fill each muffin case with the plain batter. Sprinkle half your blueberries over the batter in the cups. Top with the remaining batter and sprinkle with the remaining blueberries, pressing them down slightly into the muffin batter.
  • If you want to use vegetable oil or coconut oil: instead of the butter, use 100g (3.5 ounces) of melted virgin coconut oil or vegetable oil. You’ll also need to add an extra tablespoon of water to the muffin batter.
  • If you want to use oats: oats can add a nice texture to these muffins. To use them here, replace 60g (1/2 cup) of the plain flour with 40g (1/2 cup) rolled oats.

Are these vegan/can they be veganised?

Whilst this muffin recipe isn’t vegan (it contains eggs & dairy) you can easily veganise it. Replace the butter with melted vegan block butter. Replace the yoghurt with a soy-based, dairy-free yoghurt. Replace the eggs with 2 tbsp ground flax seed mixed with 6 tbsp hot water, mixed in a small bowl and left until gelatinous, before adding to the batter.

Storing/freezing blueberry muffins:

You can store blueberry muffins at room temperature overnight – they’ll last like this for up to 4 days. Just keep them in an airtight tupperware box and they’ll stay moist & delicious. You can even warm them up in the oven (180C/350F for 5 minutes) or microwave if you prefer.

As for freezing them, just pop them into a resealable sandwich bag and freeze for up to 3 months. You’ll want to let them defrost at room temperature overnight before eating, though.

Other muffin recipes:

Blueberry Muffins

Blueberry Muffins

Yield: 9 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These blueberry muffins couldn't get any easier! A simple batter to mix up by hand to make moist & fluffy muffins, packed with blueberry flavour (just like Starbucks!).

Ingredients

  • 230g (2 cups minus 1 tbsp) plain white flour (all-purpose flour)
  • 160g (3/4 cup) granulated sugar
  • 1/4 tsp ground coriander seed
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 115g (1/2 cup) unsalted butter, melted
  • 100g (1/4 cup plus 2 tbsp) blueberry yoghurt (or plain yoghurt if you can't get blueberry)
  • 2 tbsp water
  • 2 large eggs
  • 200g (1 3/4 cups) frozen blueberries, preferably wild

Sugar topping:

  • 2 tbsp caster sugar (superfine sugar)
  • 1/2 tbsp ground cinnamon

Instructions

  1. Preheat the oven to 180°C (350°F) fan. Line a standard muffin tin with 9 paper muffin liners.
  2. Place the flour, sugar, coriander seed, baking powder, baking soda and salt into a large bowl. Stir with a whisk to combine.
  3. Pour in the melted butter and stir with the whisk until the mixture becomes too clumpy to stir. Then use your fingertips to rub the butter into the dry ingredients until you have a sandy mixture with a crumbly texture (try to break up any large clumps of mixture).
  4. In a medium bowl whisk the yoghurt, water and eggs together until smooth. Pour this into the crumbly mixture in your large bowl. Stir together well until combined (try to make sure there are no large clumps of the sandy mixture remaining). The batter should be quite thick!
  5. Add the frozen blueberries and fold into the batter. They will most likely bleed and make the batter turn purple but this is absolutely fine! Just try not to smash up the blueberries as you fold.
  6. Divide the batter between the muffin cups. Mix the caster sugar & ground cinnamon together in a small bowl and sprinkle the mixture over the top of each muffin. Bake for 25-30 minutes until cracked on top - a toothpick inserted into the centre of a muffin should come out without any batter attached to it (but will probably have some blueberry juice on there).
  7. Allow to cool in the tin for 10 minutes before eating.
  8. To store: keep in an airtight container for up to 4 days. To freeze, pop into a resealable sandwich bag and freeze for up to 4 months, letting them defrost overnight at room temp before eating.

Notes

No butter? use 100g vegetable oil or melted coconut oil instead and add an extra tablespoon of water to the batter

No baking powder/soda? Use self-raising flour instead of the plain flour

No yoghurt? Use buttermilk or sour cream instead. If you don't have those either, use an equal amount of milk mixed with 1 tsp vinegar and let it sit until curdled before adding to the batter.

Vegan: use melted vegan butter, use a soy-based yoghurt & use 2 tbsp ground flax seed mixed with 6 tbsp hot water instead of the eggs.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Blueberry Muffins – Baking Basics appeared first on Izy Hossack - Top With Cinnamon.

Buttermilk Lime Muffins

Buttermilk Lime Muffins
My favorite muffin recipes tend to be easy ones that can be put together in just a few minutes. This is generally because I like to whip up muffins in the morning and enjoy them when they are still fresh from the oven. These Buttermilk Lime Muffins are particularly easy to make and …

The post Buttermilk Lime Muffins appeared first on Baking Bites.

Buttermilk Lime Muffins
My favorite muffin recipes tend to be easy ones that can be put together in just a few minutes. This is generally because I like to whip up muffins in the morning and enjoy them when they are still fresh from the oven. These Buttermilk Lime Muffins are particularly easy to make and I almost always have the ingredients on hand to put a batch together on short notice. They’re fluffy and tender, with a bright punch of fresh lime and a sugary crunch on top.

The batter is made using both lime zest and lime juice. The lime zest – the colorful outer skin of the citrus fruit – is where all the essential oils from the citrus can be found and it is where most of the flavor comes from. You’ll want to use a microplane to remove as much zest as possible, without removing the bitter white pith underneath. I added some of the lime juice into the muffin batter along with the buttermilk to use up the zested citrus and to add an extra bit of lime to the mix.

Did I mention that I love how easy this recipe is? I almost always have fresh citrus on hand and, while I used limes in this particular batch, you could easily use other citrus fruits for a quick variation. Buttermilk has a warm tang that works well with just about any citrus, so feel free to use lemon, orange, grapefruit or something more exotic – like yuzu.

Don’t skip the sugar topping, however, as the muffins are not overly sweet and the coarse sugar on top finishes them off perfectly. If you want to bring in even more citrus, you can use homemade lemon sugar (or sub in limes, of course!) for plain sugar! The muffins will keep for a day or two after baking, but are at their absolute best when they are fresh.

Buttermilk Lime Muffins
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
1 tsp vanilla extract
1 tbsp lime zest
3/4 cup buttermilk
1/4 cup lime juice
coarse sugar, for topping

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, melted butter, egg, vanilla extract and lime zest until smooth. Blend in half of the flour mixture, followed by the buttermilk and lime juice. Stir in the remaining flour mixture, mixing until no streaks of dry ingredients remain and batter is uniform. Divide evenly into prepared muffin pan. Sprinkle the top of each muffin generously with coarse sugar.
Bake for 19-22 minutes, or until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Turn muffins out onto a wire rack to cool completely before serving.

Makes 12 muffins.

The post Buttermilk Lime Muffins appeared first on Baking Bites.

Banana Crumb Muffins

Moist and flavorful banana muffins finished with a sweet and crunchy crumb topping.

The post Banana Crumb Muffins appeared first on My Baking Addiction.

Banana Crumb Muffins are loaded with sweet banana flavor. With a cinnamon crumb topping, these muffins are the ideal afternoon snack or special breakfast treat!

Two white plates with banana crumb muffins set on a dish towel, next to a muffin tin with more muffins

Do you have that one recipe saved on your phone, tagged in your favorite cookbook, or filed away in your recipe box that you go back to time and time again?

Being that I pretty much test and create recipes multiple times a week, there isn’t always time for repeats, but these Banana Crumb Muffins have been a favorite for years.

There’s just something about a muffin and warm cup of coffee that just speaks to me.

(more…)

The post Banana Crumb Muffins appeared first on My Baking Addiction.

Glazed Donut Muffins

Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face. I have to confess, I’m not really a big donut fan. Don’t come at me! They’re just not my favorite breakfast food.  […]

The post Glazed Donut Muffins appeared first on My Baking Addiction.

Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face.

Three glazed donut muffins stacked on top of each other on a white countertop, with a coffee mug in the background

I have to confess, I’m not really a big donut fan.

Don’t come at me! They’re just not my favorite breakfast food. 

But I do love me some muffins. I especially adore big muffins with gorgeous domed crowns. Whether they’re Chocolate Zucchini Muffins, Pumpkin Cream Cheese Muffins, or Morning Glory Muffins, I can’t get enough.

So what happens when you combine a glazed donut and a muffin into one breakfast food?

I suddenly find myself in love with it. That’s what.

(more…)

The post Glazed Donut Muffins appeared first on My Baking Addiction.

Favorite Applesauce Muffins

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Gluten free with vegan variation. Wow, are you going to love these. Here are the very best applesauce muffins! They’re light and fluffy, spiced with just the right amount of cinnamon and ginger. They couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you. We created it to use up some applesauce in our fridge! Here’s what to do. Why to make these applesauce muffins There are lots of applesauce muffins recipes out there. What makes this one special? Here’s what we love about it: It’s easy to throw into the blender. Not sure why, but making blender muffins always seems easier! You’ll simply throw all the ingredients in a blender and blend. The batter uses 100% rolled oats (no flour!), making […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Gluten free with vegan variation.

Applesauce muffins

Wow, are you going to love these. Here are the very best applesauce muffins! They’re light and fluffy, spiced with just the right amount of cinnamon and ginger. They couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you. We created it to use up some applesauce in our fridge! Here’s what to do.

Why to make these applesauce muffins

There are lots of applesauce muffins recipes out there. What makes this one special? Here’s what we love about it:

  • It’s easy to throw into the blender. Not sure why, but making blender muffins always seems easier! You’ll simply throw all the ingredients in a blender and blend.
  • The batter uses 100% rolled oats (no flour!), making them a healthy spin. You can feel good about these muffins because they’re basically like eating oatmeal and applesauce! There is sugar, but just enough so that they’re lightly sweet, not so much that they taste like cupcakes.
  • They’re perfectly spiced and lightly fluffy. Just like you want a muffin to be! It’s light, healthy and perfect for breakfasts and snacks.
Applesauce muffins

Ingredients in applesauce muffins

We created these applesauce muffins especially to use up a jar in our fridge (there from making applesauce cake for a friend). Readers are always asking us for more blender muffins made with rolled oats. Our main recipe uses bananas: but sometimes you don’t have ripe bananas on hand! Applesauce muffins save the day! Here’s what you need for this recipe:

  • Applesauce: unsweetened is preferable! Decrease the sugar to 1/3 cup if all you have is sweetened applesauce.
  • Eggs: see vegan substitution below
  • Rolled oats: also called Old Fashioned oats. Do not substitute steel cut oats: they are not the same!
  • Neutral oil: use sunflower, vegetable or grapeseed (read more here)
  • Brown sugar: you can substitute coconut sugar if desired
  • Vanilla extract
  • Baking soda & baking powder
  • Cinnamon & ginger
Applesauce muffins

Variation: vegan muffins

This recipe already makes gluten free muffins, so if you eat that diet or are cooking for someone who is: they’re perfect! We don’t eat exclusively gluten free, we just love the taste and heartiness of these muffins.

Want to make these into vegan applesauce muffins? Just replace the 2 eggs with 2 flax eggs! What’s a flax egg? Simply mix ground flax seed with water to form a binder you can use in vegan baking! This egg substitute works like a charm in this type of muffin.

How to serve ’em!

How to make these applesauce muffins into a filling breakfast or snack? Top them with nut butter! Adding plant-based protein like nuts is our favorite way to make them stick. Here are some of our favorite ways to top them — grab a jar at the store or make at home:

Applesauce muffins

How to store oat muffins

What’s the best way to store these applesauce muffins? Oat muffins are a little different from muffins made with flour. We like to store these babies in the fridge so they last longer. Here’s what we do:

  • Room temperature (up to 4 days): Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top.
  • Refrigerator (up to 2 weeks): These oat muffins work well in the refrigerator! The keep for about 2 weeks.
  • Freezer Freeze these muffins in a sealable container and store up to 3 months.

More blender muffins

Love these applesauce muffins? We’ve got a few more flavors of these blender muffins using the same concept. Here are a few to try:

Healthy muffins

This applesauce muffins recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use flax eggs.

Print
Applesauce muffins

Favorite Applesauce Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10
  • Diet: Vegetarian

Description

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced.


Ingredients

  • 1 cup unsweetened applesauce
  • 2 large eggs (or flax eggs for vegan)
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
  • 1/2 cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down (sprinkle a little sugar and cinnamon to the tops if you’d like).
  4. Bake for about 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Applesauce muffins

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Rice muffins

Because I enjoy researching recipes from the 1800s, I’ve long been familiar with quick breads made with cooked rice. For some reason, however,…
Source

Because I enjoy researching recipes from the 1800s, I’ve long been familiar with quick breads made with cooked rice. For some reason, however,…

Source