Category: muffin

Morning Glory Muffin Recipe

This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen…

This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen sink muffins will be a new favorite! This morning glory muffin recipe came from an…

The post Morning Glory Muffin Recipe appeared first on Tastes of Lizzy T.

Healthy Apple Muffins

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender…

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.

Healthy Apple Muffins

Why we love this recipe

If there’s a favorite fruit in our family, it’s the apple (especially in the fall!). Here’s a fun way we created to blend them into a tasty breakfast or snack: healthy apple muffins! Ever since we made this popular healthy banana muffins recipe using oatmeal in a blender, we’ve been making them over and over. But we don’t always have ripe bananas on hand—hence, the apple variation!

These muffins are hearty and wholesome, starring oatmeal blended with maple syrup, eggs, cinnamon and allspice. They taste so good and most people are surprised to know they have no flour at all. We love them with a slather of almond butter as a breakfast or snack—and our kids gobble them up! We hope you love this variation as much as we do.

Note: The term healthy is subjective. Here, the term healthy means there is less sugar than the standard muffin. The basis for the recipe is also whole grain oats, instead of all purpose flour and granulated sugar. However, healthy eating can include a balance of foods and may look different for everyone. Contact your doctor for more information on what is right for you!

Ingredients notes for healthy apple muffins

Alex and I made these healthy apple muffins after a trip to the apple orchard, and they’ve since become a family favorite. They follow the concept of blender muffins: all you have to do is throw the ingredients in a blender! Here are a few notes on what you need:

  • Apples: Any type of apple works here. We’re partial to a crisp tart apple like Pink Lady or Jonathon, but you can use any apple you like.
  • Eggs, oats, and neutral oil: The basis for this muffin is eggs and oats, which blend together into a sort of fluffy batter that mimics the traditional muffin consistency. For the oil, use organic grapeseed or canola oil; you can also swap in olive oil if you like.
  • Pure maple syrup: We find maple syrup brings the best subtle sweetness to this recipe. You can also use a combination of maple and brown sugar for a slightly sweeter muffin.
  • Cinnamon, allspice and vanilla: These spices make the flavor shine. You can also substitute ground ginger for the allspice, or even pumpkin pie spice.
  • Turbinado sugar: We like topping with a little turbinado sugar to add a bit of extra sweetness and a crunch. You could also use a sprinkle of brown sugar.
Healthy Apple Muffins

Tip

The maple syrup grading system changed in 2015 to remove Grade B. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.

Flavor variations

There are lots of ways to mix up these healthy apple muffins! Here are a few ideas:

  • Walnuts or pecans: Add up to ½ cup chopped walnuts or pecans for an additional hit of protein.
  • Sweeter muffins: Swap in brown sugar and increase to 2/3 cup.
  • Icing: Add a drizzle of maple glaze.

Storing leftovers

These healthy apple muffins store very well over time. Here’s what to know about storage:

  • Refrigerator: Place them in the refrigerator and store for up to 10 days. They’re best at room temperature, so allow them to fit for a few minutes before eating.
  • Freezer: Place them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

More ways to use apples

Try our apple dip, a healthy way to make caramel using peanut butter and maple syrup. Go for a crisp apple slaw, a cozy apple cranberry crisp or apple bread, or start the day with apple cinnamon oatmeal.

Dietary notes

These healthy apple muffins are vegetarian and gluten-free. For vegan, go to Vegan Apple Muffins.

Frequently asked questions

Are these muffins really flourless?

Yes, these muffins are completely flourless! They get their structure from oats and eggs, making them a great option for those with gluten sensitivities or those looking for a healthier alternative to traditional muffins.

Can I use quick oats or do I need rolled oats?

Rolled oats are preferred for this recipe as they provide a chewier texture. However, you can use quick oats in a pinch. The texture of the muffins may be slightly different.

Can I substitute the maple syrup?

You can try substituting the maple syrup with honey or agave nectar, but keep in mind that this may alter the flavor and sweetness of the muffins.

Can I make these muffins vegan?

Unfortunately, this specific recipe relies on eggs for binding and structure, making it difficult to veganize. However, you may be able to find vegan oat muffin recipes online that use flax eggs or other substitutes.

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Healthy Apple Muffins

Healthy Apple Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10
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Description

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.

Ingredients

  • 3 cups apples, finely diced (about 3 large or 5 small)
  • 2 large eggs
  • 2 cups Old Fashioned rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup pure maple syrup (see Notes)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice (optional; see Notes)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • Turbinado sugar (or brown sugar; optional)

Instructions

  1. Preheat the oven to 350°F.
  2. Finely dice 2 cups apples (unpeeled) and place them in a blender. Peel and dice 1 cup apples and set aside for the topping.
  3. To the blender, add the eggs, oats, oil, maple syrup, baking soda, baking powder, cinnamon, allspice (optional), vanilla, and kosher salt. Blend everything on high for a minute or two until a smooth batter forms.
  4. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle tops with the peeled diced apples and then turbinado sugar if desired. (This adds a nice subtle sweetness and crunch to the top.)
  5. Bake for 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months. 

Notes

If you like a sweeter muffin, use ¼ cup maple syrup and ⅓ cup brown sugar or 2/3 cup maple syrup. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.

If desired, you can omit the allspice, or substitute ground ginger or even pumpkin pie spice for the allspice. 

  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Sweet Potato Muffins

These soft and fluffy vegan sweet potato muffins are a perfect cold-weather sweet treat or breakfast, with naturally sweet mashed sweet potatoes and warm and cozy spices in every bite. 

These soft and fluffy vegan sweet potato muffins are a perfect cold-weather sweet treat or breakfast, with naturally sweet mashed sweet potatoes and warm and cozy spices in every bite. 

Peach Cobbler Muffins

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is…

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Peach Cobbler Muffins

Why we love this recipe

Here’s everyone’s favorite summer dessert turned into a muffin: peach cobbler muffins! As cookbook authors and recipe developers, we’ve found that mashup recipes are always fun. Take two great things and put them together—greatness is born!

These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!

Ingredient notes for peach cobbler muffins

These peach cobbler muffins come together simply, but you’ve got to have two star ingredients: ripe peaches and buttermilk. (They can still be good without it, but not as good.) We’ve formulated this recipe to make very tall, soft, and fluffy muffins. Here’s a rundown:

  • Peaches: Make sure your peaches are ripe, sweet and juicy. You can’t make up for it with sugar!
  • Buttermilk: Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
  • Butter and oil. Butter and oil work uniquely in baked goods. We like using a combination, which makes the best
  • Vanilla extract and cinnamon: These add a cozy nuance to the flavor that is reminiscent of peach cobbler.
  • All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Peaches

Tips for baking peach muffins

This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with a large muffin top (which is key with muffins, we think!). Here are a few tricks to this recipe:

  • Oil or grease the top of the muffin tins. Because the tops of these muffins are very large, they can extend over the tops of the cups. This makes sure that they don’t stick to the pan.
  • Fill the muffin cups up to the top. Here you’ll muffin cups very full up to the top, which makes for beautifully tall and fluffy muffins. You can discard extra batter once all the muffin cups are filled.
  • Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
  • Use a butter knife to help loosen the muffin tops from the pan when removing them, if necessary.

Vanilla icing and other topping ideas

This vanilla icing adds a nice hit of sweetness to these peach cobbler muffins, and is reminiscent of the peach ice cream you’d use to traditionally top a cobbler. It’s a spin on our 1 minute powdered sugar icing. Here are a few notes about the icing and some other topping ideas:

  • Use more or less liquid to get the desired consistency. Add just enough liquid until it is easy to drizzle. We used heavy cream for this recipe, but you can also use milk like in our standard powdered sugar icing.
  • Use a fork to drizzle the icing. This helps to make nice thin lines, versus using a spoon (which is harder to control).
  • For a different topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.

Storing leftovers

These peach cobbler muffins taste great the day of, and they’re best eaten the day of baking. You can store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Peach Muffins with Vanilla Drizzle.

Dietary notes

These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice in the recipe below.

More peach recipes

Got peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or fresh peach pie, or try our tasty peach salsa.

Frequently asked questions

Can I use frozen peaches instead of fresh?

You can substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

The icing is too thick/thin. What can I do?

If the icing is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up.

Can I use a different liquid for the icing?

Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or skim milk. Start with slightly less than the recipe specifies and add more as necessary.

Can I add other ingredients to the muffins, like nuts or spices?

Absolutely! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.

I don’t have muffin liners. Can I still make these?

Yes, you can grease the muffin tin well with butter or cooking spray to prevent sticking.

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Peach Cobbler Muffins

Peach Cobbler Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
Save Recipe
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Description

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Ingredients

For the peach muffins

  • 2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes)
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar, plus 1 tablespoon
  • ¾ cup buttermilk (see Notes)
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • ½ tablespoon vanilla extract
  • Turbinado sugar for topping (or additional granulated sugar)

For the vanilla icing

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons heavy cream or milk (plus more as desired)

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the peaches (if the peaches are very ripe you can pull of with your fingers, or go to How to Peel Peaches for our easy method). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar. 
  3. Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the top of the pan with oil (so the tops don’t stick after baking).
  4. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
  5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  6. Pour the wet ingredients for the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  7. Add the bowl of peaches and fold them in with a spatula, taking care not to overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. (You may have some batter left over, which you can discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or more granulated sugar). 
  8. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. If necessary, when removing the muffins use a butter knife to slide under any bits of the muffins tops that stick to the muffin pan.  
  9. When ready to glaze, in a medium bowl mix together the vanilla, cream or milk, and the powdered sugar until a thick icing forms. If the texture is not drizzle-able, add a few more drops liquid and continue stirring until it comes together (if you add too much liquid, even it out by adding a little more powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes. 
  10. The muffins taste great the day of, or store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Notes

You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.

Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).

  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Chocolate Chocolate Chip Muffins

Chocolate lovers won’t be able to resist these vegan chocolate chocolate chip muffins! Rich, decadent, and full of gooey melted vegan chocolate, they’re the best sweet treat or chocolatey breakfast.

Chocolate lovers won’t be able to resist these vegan chocolate chocolate chip muffins! Rich, decadent, and full of gooey melted vegan chocolate, they’re the best sweet treat or chocolatey breakfast.

Apple Cinnamon Muffins

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

Apple cinnamon muffins

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda, and salt
  • Buttermilk
  • Butter
  • Neutral oil
  • Eggs
  • Vanilla
  • Cinnamon
Apple Cinnamon Muffins

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

  • Pink Lady
  • Jonathon or Jonagold
  • Granny Smith
  • Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

  • Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
  • For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
  • Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.
Cinnamon apple muffins

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Apple Cinnamon Muffins

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

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Apple cinnamon muffins

Apple Cinnamon Muffins

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No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

Ingredients

For the muffins

  • 1 ½ cups apples, peeled and diced
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the topping

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 ½ tablespoons melted butter

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  4. In a mix bowl, mix the sugar and cinnamon for the topping.
  5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
  7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
  8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
  9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

A Couple Cooks - Recipes worth repeating.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season! Here’s a baking…

A Couple Cooks – Recipes worth repeating.

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

Pumpkin chocolate chip muffins

Here’s a baking project for when you’re ready for fall-spiced everything: try these pumpkin chocolate chip muffins! These tall mounds of dough have a tender crumb and the perfect dose of pumpkin spices, with rich chocolaty morsels in each bite. They’re simple to whip up and the best fall treat for an afternoon snack, dessert, or even to gift to friends and neighbors! Here are all our secrets.

Ingredients in pumpkin chocolate chip muffins

There are infinite ways to make pumpkin chocolate chip muffins, but here’s what you’ll need for our family recipe. A hefty dose of pumpkin puree keeps them moist, and using both sugar and maple syrup gives a nuance to the sweetness. Using cinnamon and pumpkin spices is also key to the cozy-spiced flavor. Here’s what you’ll need:

  • Neutral oil
  • Granulated sugar
  • Pumpkin puree
  • Maple syrup
  • Eggs
  • Vanilla extract
  • Apple cider vinegar
  • Baking powder and baking soda
  • Kosher salt
  • Cinnamon
  • Pumpkin pie spices (purchased or homemade)
  • Flour
  • Chocolate chips
Pumpkin chocolate chip muffins

Why pumpkin spice + cinnamon?

This pumpkin muffins recipe uses both pie spices and cinnamon. Are they both required? Yes! In the many pumpkin recipes we’ve developed, we’ve noticed it’s essential to have both for that classic “pumpkin” flavor.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin spice pancakes.

Keys to tall pumpkin chocolate chip muffins

It’s no fun to bake a batch of stubby muffins, and we love the look of a bakery-style muffin. These pumpkin chocolate chip muffins are tall and hefty, with beautifully-domed tops! Here are a few keys to how to achieve evenly-baked tall muffins:

  • Fill every other cup in two 12-cup muffin tins. This makes for the most even bake, as the muffin tops don’t grow into each other when baking. It’s not required, but helpful for perfect muffins.
  • Use a recipe that’s optimized for tall muffins, like this one! This recipe is optimized so you have plenty of batter; you’ll fill the muffin cups very full up to the top.
  • Baking at 400°F makes a taller muffin. Many muffin recipes baked at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a hefty amount of leavener (baking powder and baking soda), which makes for a good rise.
Pumpkin chocolate chip muffins

Storage info

These pumpkin chocolate chip muffins store well over time, and become even more moist after storage! Here’s what to know:

  • Room temperature: Store up to 4 days at room temperature in a sealed container: they become even more moist over time!
  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Chocolate chip pumpkin muffins

More pumpkin recipes

These pumpkin chocolate chip muffins are a favorite baking project, but there are so many more fun things to make with this seasonal squash! Here are a few more pumpkin recipes to try:

This pumpkin chocolate chip muffins recipe is…

Vegetarian.

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Pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12
Print Recipe

Description

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

Ingredients

  • ½ cup neutral oil
  • 1 ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon apple cider vinegar or lemon juice
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 tablespoons cinnamon
  • 2 teaspoons pumpkin spice
  • 1 ¾ cups [245 g] all-purpose flour
  • 1 cup semi-sweet chocolate chips, plus ¼ cup for topping

Instructions

  1. Preheat oven to 400°F. Line a standard muffin tin with 12 muffin paper liners (or for the most even bake, place muffin wrappers in every other cup of two 12-cup tins).
  2. Stir the oil, sugar, pumpkin, maple syrup,  eggs, vanilla, and apple cider vinegar. Stir in the baking powder, baking soda, salt, cinnamon, and pumpkin spices.
  3. Use a spatula to mix in the flour until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 1 cup chocolate chips, mixing gently a few times.
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle additional chocolate chips onto the tops of the muffins.
  5. Bake the muffins for 22 to 26 minutes, until puffed and the tops are golden and a toothpick comes out with a few clinging crumbs.
  6. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Keywords: Pumpkin chocolate chip muffins, chocolate chip pumpkin muffins

A Couple Cooks - Recipes worth repeating.

Coffee Cake Muffins

This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon…

A Couple Cooks – Recipes worth repeating.

This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.

Coffee cake muffins

Love a good coffee cake, with a tender, moist crumb and a cinnamon crumbly topping? Then you must try this coffee cake muffins recipe! These muffins taste just like coffee cake, but they’re quicker and easier to make. Buttermilk makes a beautifully tender crumb, and they’re topped with a sweet cinnamon streusel that gives a crunch to each bite. You won’t want to put these down! They’re ideal for breakfast or a sweet afternoon pick-me-up.

Ingredients in this coffee cake muffins recipe

Coffee cake muffins are a fun sweet treat; honestly, they’re really more like cupcakes! But call them a muffin and they work for breakfast too. They’re ideal paired with a cup of coffee to cut the sweetness. The secret ingredient? Buttermilk is essential for a tall and fluffy muffin. Outside of that, you’ll need the typical cast of baking characters. The ingredients for coffee cake muffins are:

  • All-purpose flour
  • Granulated sugar and brown sugar
  • Baking powder, baking soda, and salt
  • Buttermilk
  • Butter
  • Neutral oil
  • Eggs
  • Vanilla
  • Cinnamon
Coffee cake muffins recipe

Tricks for baking coffee cake muffins

This coffee cake muffins recipe incorporates a few tricks from one of our favorite bakers: Sarah’s Kieffer and her new baking cookbook, 100 Morning Treats. Sarah is an author and trained baker, and we’re lucky enough to have her as a real life friend too (she lives in Minnesota where I’m from originally!). This recipe is not in Sarah’s book, but we took a few pointers from her muffins method. Here are a few tricks to why this recipe works:

  • Use real buttermilk. Buttermilk is crucial to making a light and fluffy crumb. Don’t be tempted to use even a buttermilk substitute here! Milk and lemon juice works in a pinch, but it doesn’t make the rich beautiful texture of real buttermilk.
  • Use both butter and oil. Butter and oil work uniquely in baked goods. Butter adds richness in flavor and oil adds moisture.
  • Use tulip muffin liners. It’s not required, but using tulip muffin liners helps the streusel topping to stay on top of the muffins and not melt down the sides.
Coffee cake muffins recipe

Keys to tall muffins

These coffee cake muffins are tall with lovely domed tops. They look like a bakery style muffin, which can be tricky to achieve in at-home baking! Here are a few keys to how to achieve tall muffins:

  • Fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other in a tin! It helps This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
  • Fill the muffin cups up to the top. This recipe is optimized so you have plenty of batter; you’ll fill the muffin cups very full up to the top. This avoids stubby muffins!
  • Baking at 375°F makes a taller muffin. Many muffin recipes baked at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a hefty amount of leavener (baking powder and baking soda) for a good rise.

Storage info

These coffee cake muffins taste best the day they’re baked. But they hold up well over time, making them ideal for making ahead. You’ll want to keep them refrigerated because of the crunchy topping, which can become soggy stored at room temperature. Here’s what to know:

  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Coffee cake muffins

More muffin recipes

This coffee cake muffins recipe is a favorite sweet treat of ours: it’s perfect for special breakfasts or brunches! Here are a few more muffin recipes to try:

This coffee cake muffins recipe is…

Vegetarian.

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Coffee cake muffins

Coffee Cake Muffins

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.

Ingredients

For the streusel

  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ cup all purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 4 tablespoons unsalted butter, softened

For the muffins

  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 375°F. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
  2. Make the streusel topping: In a medium bowl, combine the light brown sugar, granulated sugar, flour, cinnamon and salt. Use a fork to mash the softened butter into the mixture until completely combined and crumbly. Refrigerate until using.
  3. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt. Make a well in the center.
  4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract. Pour the wet ingredients into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour. (If desired, you can store the batter up to 24 hours before baking.)
  5. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
  6. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 23 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week or frozen for up to 3 months.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

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

Keywords: Coffee cake muffins

A Couple Cooks - Recipes worth repeating.