Healthy Banana Muffins

I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These H…

I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These Healthy Banana Muffins are a favorite banana muffin recipe at our house.…

The post Healthy Banana Muffins appeared first on Two Peas & Their Pod.

Zucchini muffins

“Have you been doing anything else lately besides cooking and going to funerals?” said my grandma. I laughed, though I wasn’t sure if…
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“Have you been doing anything else lately besides cooking and going to funerals?” said my grandma. I laughed, though I wasn’t sure if…

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Best Blueberry Muffins

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…

Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…

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Blueberry Muffin Cake

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes….

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes. After growing up in a commune where the closest she got to sugar was a raisin, Zoë discovered Twinkies, which awakened her to the wonderful world of sweets and started selling homemade cookies from a cart in college, which eventually led to a job decorating cakes at Ben & Jerry’s, since she admitted to me on an Instagram Live video I did with her, that she didn’t excel at scooping ice cream.

I had a similar job scooping ice cream at a very busy shop while in college. Challenges included a persistent stressed muscle near my upper arm, which didn’t get better the more ice cream I scooped. There were customers who’d order one scoop, but ask me to make it “one really big scoop” because they didn’t want to pay the extra 50¢ for two scoops. And people paying for a $1.30 cone of ice cream with a hundred and thirty pennies, maybe with a few very thin dimes tossed in, which they’d line up on the stainless steel counter between us, which were nearly impossible to pick up with wet, sticky hands.

(You tell me if I was a brat by holding their ice cream cone in the other hand, while they cooled their heels waiting for me to pick up each individual coin, one-by-one, with the other – finally handing their cone over only after the last coin was pried off the counter and put in the register, which the owner monitored like a hawk. Another employee, if people were rude to her, would carefully balance – but not pack – the ice cream scoop delicately on top of the cone, so when they went outside to lick it, it would topple off. The moral of the story, as I often advise, is to be nice to people serving you food.)

Continue Reading Blueberry Muffin Cake...

Healthy Carrot Cake Muffins

These Healthy Carrot Cake Muffins are easy to make with oatmeal, lots of fresh carrots, and a handful of other simple and healthy ingredients. Feel free to top them with a lightened-up cream cheese drizzle too! Meet my new favorite healthier way to satisfy those carrot cake cravings… …these delightful carrot cake muffins! ♡ Many of […]

These Healthy Carrot Cake Muffins are easy to make with oatmeal, lots of fresh carrots, and a handful of other simple and healthy ingredients. Feel free to top them with a lightened-up cream cheese drizzle too!

Healthy Carrot Cake Muffins with Cream Cheese Drizzle

Meet my new favorite healthier way to satisfy those carrot cake cravings…

…these delightful carrot cake muffins! 

Many of you long-time readers may recognize this recipe as a riff on my favorite base recipe for healthy banana, pumpkin or apple muffins. Turns out, it works perfectly with freshly-shredded carrots too. And when made with some of my favorite carrot cake warming spices and topped with an optional (yet highly recommended) light cream cheese drizzle, these muffins taste like an absolute treat!

This carrot cake muffins recipe is also super quick and easy to whip up with just 20 minutes or so of prep time. It’s made with healthier ingredients, including lots of fresh carrots, a simple oatmeal base (which makes these muffins naturally gluten-free), and a minimal amount of maple syrup as the primary sweetener. Plus, these muffins also keep really well in the freezer, so I highly recommend making a double batch if you would like to meal prep for easy grab and go breakfasts or snacks.

More than anything, though, they are just ridiculously good. So if you love carrot cake as much as I do, grab some fresh carrots and let’s bake up a quick batch together!

(more…)

Blueberry Lavender Muffins

Blueberry Lavender Muffins
Baskets of ripe blueberries practically beg to be baked into blueberry muffins. Blueberry is one of the most popular muffin flavors out there, and one of the reasons that it is so hard to tire of them is that it is so easy to put different twists on them to change their flavors. …

The post Blueberry Lavender Muffins appeared first on Baking Bites.

Blueberry Lavender Muffins
Baskets of ripe blueberries practically beg to be baked into blueberry muffins. Blueberry is one of the most popular muffin flavors out there, and one of the reasons that it is so hard to tire of them is that it is so easy to put different twists on them to change their flavors. You can add coconut, nuts, lemon zest or a streusel topping. For these Blueberry Lavender Muffins, I added dried lavender to some buttermilk blueberry muffins to give them an unexpected and subtle – but delicious – twist.

The muffins are moist and fluffy, studded generously with plump, juicy blueberries. There is just enough lavender to bring out the subtle floral notes of the blueberries, which makes the muffins seem even more packed with berries than they already are. I added a dusting of lavender sugar on top of the muffins to give them a little extra sweetness and to highlight the lavender a bit, apart from the berries.

I prefer to use fresh blueberries in these when they are available, but frozen blueberries can be used, as well. You may need to add an additional minute or two of baking time if using frozen berries because the quantity of berries used in this recipe will cool down the batter a bit. I also recommend tossing frozen blueberries in 1-2 tsp of flour before adding them to the batter, as that will help prevent the berries from bleeding prior to baking.

The lavender sugar is something that you can prepare in advance and keep in your pantry. It is made simply by mixing dried lavender and sugar, then letting the mixture sit and infuse – much the same way that vanilla sugar is made. You can make it with regular sugar or coarse sugar, and it can be used in any baking application where you want a subtle lavender flavor. I usually use it to top muffins and rim cocktail glasses, so I often use coarse sugar so that I get a more dramatic look when I apply it.

Blueberry Lavender Muffins
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries, fresh or frozen
1 tbsp dried lavender
Lavender Sugar, for topping (recipe below)

Preheat oven to 375F. 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 and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk, then stir in the remaining flour mixture until it is almost completely incorporated. Gently fold in blueberries and lavender until well-distributed.
Divide batter evenly into prepared muffin pans. Top each with 2-3 tsp lavender sugar.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.

Makes 12.

Lavender Sugar
1 cup sugar
2 tsp dried lavender

In a food processor, combine sugar and lavender and pulse a few times to combine. Transfer to an airtight container and store for at least 24 hours (to infuse sugar with more flavor).

Makes 1 cup.

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Chocolate Chip Banana Oatmeal Muffins.

These banana oatmeal muffins are the fluffy comfort food you need!  They are hearty and satisfying. SO good. A perfect breakfast, snack or night time treat! Lovely with a pat of melty butter. If you haven’t noticed, we’re having a leeeettle obsession with muffins right now. It’s not me, I swear. Okay, maybe it’s me […]

The post Chocolate Chip Banana Oatmeal Muffins. appeared first on How Sweet Eats.

These banana oatmeal muffins are the fluffy comfort food you need! 

chocolate chip banana oat muffins

They are hearty and satisfying.

SO good.

A perfect breakfast, snack or night time treat! Lovely with a pat of melty butter.

banana muffins batter with chocolate chips

If you haven’t noticed, we’re having a leeeettle obsession with muffins right now. It’s not me, I swear. Okay, maybe it’s me a little bit. 

A quick grab-and-go homemade muffin is pretty much the perfect snack while pregnant. 

But! It’s also the kids. They LOVE making muffins. In fact, I think they like making muffins more than they like making cookies or cupcakes. Max is especially fond of baking and making different flavors of muffins is his favorite thing to do after school.

banana muffin batter

If you have followed along with my week in the life posts, you may have noticed that every other week or so, we make pumpkin or banana muffins. I shared the pumpkin version a few weeks ago and today, we have the banana! Many of you asked for these and instead of throwing the ingredients in the comments, I’m sharing it all here for you.

Honestly not even sure which I love more – the pumpkin or the banana. Both are so delish. I actually made the banana muffin based on the pumpkin muffin recipe, so I knew it would be good. Of course, the kids are partial to adding chocolate chips in the batter. 

Not going to say I mind one bit… 

chocolate chip banana oat muffins

However, these banana muffins (and the pumpkin ones!) are just as good without the chocolate chips too. They are just the best bite.

chocolate chip banana oat muffin

After testing the banana muffin quite a bit, I determined that it needed something else. Almost like it needed more “chew” – but that doesn’t necessarily make sense for a muffin. So I went with oats and they ended up being the perfect add-in. They add a (good) texture to the muffin with just the slightly amount of chew. In a great way! 

They also make the muffins a bit heartier and more satisfying. I find these to be a really great snack – whether it’s in the afternoon or even before bed. I actually think I’ll be making batches often when the baby is born because they are the perfect nursing snack. 

Like a little snack of sweet sustenance!

chocolate chip banana oat muffins

This isn’t my first foray into banana muffins, of course.

I have these spiced banana muffins with brown butter glaze, which I really love. Also, these banana streusel muffins

chocolate chip banana oat muffins

The banana oatmeal muffins here are a bit simpler and straight to the point.

If I get out all the ingredients the kids can mix them up themselves. Throw it all in a bowl and go! On Fridays, sometimes I’ll throw one in Max’s lunchbox as a treat too.

It’s like snack dessert and I’m here for it.

chocolate chip banana oat muffins

Banana Muffins

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Banana Oatmeal Muffins

These banana muffins are our favorites! Filled with oats and chocolate chips, they are hearty, satisfying and so delicious!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 muffins
Author How Sweet Eats

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cups old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup canola oil, or another flavorless oil, or even coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup mashed bananas, about 2 large or 3 medium
  • 1 cup chocolate chips, (milk, dark, a mix of both, whatever you like!)

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  • Whisk together the flour, oats, baking soda, powder, salt and cinnamon in a bowl.
  • In a large bowl, whisk together the eggs and sugars until combined. Whisk in the oil and vanilla extract until combined. Whisk in the mashed bananas.
  • Stir in the dry ingredients with a spoon until just combined - do not overmix. Stir in the chocolate chips.
  • Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!

chocolate chip banana oat muffins

Annnnd that chocolate…

The post Chocolate Chip Banana Oatmeal Muffins. appeared first on How Sweet Eats.

Pumpkin Chocolate Chip Muffins.

I swear I’m not crazy for sharing pumpkin muffins in January!  If you make them, you will see why. They are year-round worthy!  I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin […]

The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.

I swear I’m not crazy for sharing pumpkin muffins in January! 

pumpkin chocolate chip muffins

If you make them, you will see why. They are year-round worthy! 

pumpkin muffin batter with chocolate chips

I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.

These are like my pumpkin dream cake, in small bite-size portions!

baked pumpkin muffins

Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!

I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.

I’m warning you here, in case you want to double the spice amount in the recipe below!

pumpkin chocolate chip muffins

This recipe makes about 18 perfectly plump muffins. They are so darn good!

pumpkin chocolate chip muffins

Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste. 

And we have these beauties that came out perfectly! 

These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that. 

Especially if they are a little warm with a dollop of butter.

baked pumpkin chocolate chip muffins

Oh my gosh. Now I’m starving. 

pumpkin chocolate chip muffins

So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.

And that’s the real win!

pumpkin chocolate chip muffins

Chocolate Chip Pumpkin Muffins

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Pumpkin Chocolate Chip Muffins

These chocolate chip pumpkin muffins are the fluffiest, most delicious pumpkin muffins around! Super easy to make and foolproof!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 muffins
Author How Sweet Eats

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips (milk or dark - your choice!)

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  • In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
  • In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
  • Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
  • Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!

Notes

adapted from simply recipes

pumpkin chocolate chip muffins

Is that the perfect bite or what?!

The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.

Banana Oatmeal Muffins

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats. Got a few spotty bananas on hand? Try these cozy Banana Oatmeal Muffins! These tasty muffins are beautifully fluffy and moist, perfect for using up this tasty fruit. Even better: they’re mostly made with whole grain oats! There’s a bit of flour to give it a light body, but these muffins are almost just as a bowl of oatmeal. Top them with a light streusel topping and they’re a tasty treat that works any time of the day. Here’s how to make them! Banana oatmeal muffins…made in a blender! These banana oatmeal muffins are so cozy and easy to whip up! The key: they’re made in a blender! It blends the oats into a fine flour, and makes it easy to put together the dough. There are no mixing bowls needed! Here’s what to know about this type of muffin: Use the ripest bananas you can. Bananas make magic when they’re brown and spotty. The riper the better, here! You’ll get a beautifully banana-scented flavor and the best sweetness. A quality blender makes […]

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

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.

Banana oatmeal muffins

Got a few spotty bananas on hand? Try these cozy Banana Oatmeal Muffins! These tasty muffins are beautifully fluffy and moist, perfect for using up this tasty fruit. Even better: they’re mostly made with whole grain oats! There’s a bit of flour to give it a light body, but these muffins are almost just as a bowl of oatmeal. Top them with a light streusel topping and they’re a tasty treat that works any time of the day. Here’s how to make them!

Banana oatmeal muffins…made in a blender!

These banana oatmeal muffins are so cozy and easy to whip up! The key: they’re made in a blender! It blends the oats into a fine flour, and makes it easy to put together the dough. There are no mixing bowls needed! Here’s what to know about this type of muffin:

  • Use the ripest bananas you can. Bananas make magic when they’re brown and spotty. The riper the better, here! You’ll get a beautifully banana-scented flavor and the best sweetness.
  • A quality blender makes easy work of it. A high speed blender is best: but these work in even the slowest of blenders. It just takes a while longer!
  • Don’t over-blend. Whiz just until the ingredients come together into a smooth dough.
Banana oatmeal muffins

Add streusel topping or an alternative for healthy banana muffins

The fun part about these banana oatmeal muffins? They have a crunchy, sweet streusel topping! It adds just the right sweetness to every muffin bite. But if you want an even healthier banana oatmeal muffins? Here’s an alternative:

  • The streusel blends butter, oats, flour, sugar and cinnamon. Mix them together with a fork until crumbly. You can also use coconut oil as a vegan option.
  • Turbinado sugar makes the crunchiest topping. Turbinado sugar is raw sugar with large, light brown crystals. It makes a great crunchy texture on top. Use brown sugar as a substitute if desired.
  • For healthy banana oatmeal muffins, use just oats and sugar. Roughly chop the oats with a knife. Then sprinkle both raw oats and turbinado sugar or brown sugar on top. It’s easier and healthier!
Healthy banana oatmeal muffins

Variations and mix-ins!

There are lots of great mix-ins for banana oatmeal muffins! Of course if you’re looking for a healthy banana muffin, stick with them as is. But to mix it up, try these variations:

  • Blueberry banana muffins: Fold 1 cup blueberries into the batter before baking.
  • Banana chocolate chip muffins: Add 1/2 cup dark chocolate chips to the batter.
  • Banana walnut muffins: Add 1/2 cup chopped toasted walnuts to the batter.

Storage info for banana oatmeal muffins

What’s the best way to store banana oatmeal muffins? These muffins have special storage instructions because of the crunchy topping. Here’s what to know:

  • Store at room temperature 4 days with a paper towel, or lightly covered with foil. If you store in a sealed container, the topping can become very soft. Instead, add a paper towel to the container to absorb excess moisture. Or simply cover the top of the container with foil.
  • Freeze for up to 3 months. These banana oatmeal muffins freeze well. The topping may not have quite the same texture after freezing, but they’re still delicious. The oat and sugar topping may do better after freezing.
Banana oatmeal muffins

More banana muffins

Looking for more options? We’ve got lots to choose from. Banana muffins are somewhat of a hobby around here! Here are our top muffin recipes starring banana:

This banana oatmeal muffins recipe is…

Vegetarian, plant-based, vegan, and dairy-free. For gluten free, go to Gluten Free Banana Muffins.

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Banana Oatmeal Muffins


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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.


Ingredients

For the batter

  • 3 large ripe bananas (broken into pieces)
  • 1/2 cup maple syrup
  • 1/4 cup neutral oil
  • 1 egg (or flax egg for vegan)
  • 1 tablespoon vanilla extract (or 1/2 tablespoon almond extract)
  • 1 1/2 cups rolled oats
  • 3/4 cup all-purpose flour (for gluten free, go to Blender Muffins)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel topping (or use 3 tablespoons roughly chopped oats & 2 tablespoons turbinado or brown sugar)

  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 3 tablespoons turbinado sugar or dark brown sugar
  • 2 tablespoons salted butter (or coconut oil for vegan)
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Mix the streusel topping ingredients, with the butter cut into small pieces, in a small bowl with a fork until crumbly. Or, mix the optional chopped oats and brown sugar. Set aside.
  3. Combine all the batter ingredients in blender and blend until a smooth batter forms (don’t over blend). Pour into 10 muffin cups. Crumble a bit of the streusel topping onto each muffin.
  4. Bake 25 to 28 minutes until a toothpick comes out mostly clean with a few clinging crumbs. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Store up to 4 days in a sealed container with a paper towel inside (to keep the topping crumbly) or frozen up to 3 months. You can also refrigerate the muffins, but they can become dry and the topping becomes soft. 
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins

Keywords: Banana oatmeal muffins

More banana recipes

Got bananas on hand? There’s lots more to make! Here are a few more banana recipes to try:

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

Orange Cinnamon Coffee Cake Muffins.

These orange cinnamon muffins are the most delish fluffy love muffins! Fluffy, cinnamon-y, orange-y goodness all wrapped up in a little muffin bite and drizzled with fantastic glaze. Everyone adores them!  After sharing my one hour orange cinnamon rolls, I don’t think I need to ramble on about how much we love the orange cinnamon […]

The post Orange Cinnamon Coffee Cake Muffins. appeared first on How Sweet Eats.

These orange cinnamon muffins are the most delish fluffy love muffins!

orange cinnamon coffee cake muffins

Fluffy, cinnamon-y, orange-y goodness all wrapped up in a little muffin bite and drizzled with fantastic glaze. Everyone adores them! 

orange cinnamon coffee cake muffins with orange glaze

After sharing my one hour orange cinnamon rolls, I don’t think I need to ramble on about how much we love the orange cinnamon combo for breakfast in this house. And I warned you that I had one more easy orange cinnamon recipe coming up. Easier than the orange rolls, I swear!

This is such a nostalgic flavor for me, and when it comes to baked goods on christmas morning, this is exactly how I want them taste.

orange cinnamon coffee cake muffins

So if cinnamon rolls are a little out of your wheelhouse, grab a muffin pan and make this recipe! You can bake them the night before and christmas morning will taste heavenly.

These last a few days (unless everyone eats them!) and they’re a great way to prepare a fun, seasonal breakfast or snack ahead of time, without trying to do so in the rush of the holiday mornings. I love doing this. Get’s everything out of the way.

orange cinnamon coffee cake muffins with orange glaze

A few years ago, I offered a holiday entertaining guide with The Pretty Dish. If you have it, you may recognize these muffins as my Christmas Morning Muffins! This is pretty much that recipe, with added streusel and glaze, because who doesn’t love coffee cake?

While the muffin itself doesn’t have a cinnamon swirl, it does have this fabulous coffee cake-like topping that lends itself to the perfect morning treat. Grab a large (iced for me!) latte with lots of foam. Turn on the glow of the christmas lights. Enjoy a slow and steady morning as the year winds down.

Sounds amazing.

It feels like we might be inside a hallmark movie at this point and I don’t hate it. 

orange cinnamon coffee cake muffins

These muffins are light and fluffy with hints of both cinnamon and orange. The streusel is crumbly and almost crunchy – it’s perfect! 

The glaze is perfectly sweet and super orange-flavored, mostly from fresh grated zest that gives it a wonderful citrus zing. 

orange cinnamon coffee cake muffins

Orange Cinnamon Muffins

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Orange Cinnamon Coffee Cake Muffins

These orange cinnamon muffins are perfect for breakfast! Light and fluffy muffins are topped with a cinnamon streusel and orange glaze.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author How Sweet Eats

Ingredients

muffins

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons freshly grated orange zest

streusel

  • 3 tablespoons light brown sugar
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • ¼ cup unsalted butter, melted
  • 3/4 cups all-purpose flour

orange glaze

  • 1 cup powdered sugar
  • 2 tablespoons freshly grated orange juice
  • 1 teaspoon freshly grated orange zest

Instructions

muffins

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
  • In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
  • Add the dry ingredients to the wet, mixing until just combined. Fill the muffin liners about ⅔ of the way full. Sprinkle the crumb on top of the batter, pressing gently so it sticks to the batter.
  • Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Remove the muffins and drizzle with the orange glaze. Serve!

streusel

  • To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.

orange glaze

  • Whisk ingredients together until a smooth glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.

orange cinnamon coffee cake muffins

It’s a bite of holiday cheer!

The post Orange Cinnamon Coffee Cake Muffins. appeared first on How Sweet Eats.