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Banana Oatmeal Muffins

Whenever I have brown bananas sitting on the counter I usually think banana bread or chocolate banana bread. But I also like making banana muffins. I love my classic banana muffin recipe, but I also love these Banana Oatmeal Muffins. The addition of oa…

Whenever I have brown bananas sitting on the counter I usually think banana bread or chocolate banana bread. But I also like making banana muffins. I love my classic banana muffin recipe, but I also love these Banana Oatmeal Muffins. The addition of oats makes them wholesome and extra tasty! I love this muffin recipe…

Chocolate Chip Muffins

I LOVE making muffins. They are easy to make and easy to share! You can enjoy muffins for breakfast on the go or add them to a full breakfast or brunch spread. They also make a a great snack with a cup of coffee or a sweet dessert. A few of my favorite…

I LOVE making muffins. They are easy to make and easy to share! You can enjoy muffins for breakfast on the go or add them to a full breakfast or brunch spread. They also make a a great snack with a cup of coffee or a sweet dessert. A few of my favorite muffin recipes…

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Fresh Cranberry Orange Muffins

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist…

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

fluffy cranberry orange muffins

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

cranberry orange muffin ingredients

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

Continue to the recipe...

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.


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Cranberry Orange Muffins

Bursting with tart, fresh cranberries and sweet orange, cranberry orange muffins are special enough for a holiday weekend breakfast but easy enough to make any day of the week. If you’re having guests over for the holidays, there’s one thing I know for sure: you’re gonna want some easy breakfast options on hand. Especially if …

The post Cranberry Orange Muffins appeared first on My Baking Addiction.

Bursting with tart, fresh cranberries and sweet orange, cranberry orange muffins are special enough for a holiday weekend breakfast but easy enough to make any day of the week.

Close up of cranberry orange muffins arranged on a white platter.

If you’re having guests over for the holidays, there’s one thing I know for sure: you’re gonna want some easy breakfast options on hand.

Especially if you have family members that all get up at different times. You need to have something on hand for the early birds and the late risers.

I like making a pan of my make-ahead breakfast casserole, thawing some frozen fruit, and setting out a batch of freshly baked muffins. There’s a little something for everyone!

This year, I’m definitely going to be making these cranberry orange muffins. 

(more…)

The post Cranberry Orange Muffins appeared first on My Baking Addiction.


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Moist Keto Chocolate Muffins

Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.  This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known …

The post Moist Keto Chocolate Muffins appeared first on tasty food blog.

Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides. 

This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known that you also eat with your eyes.

How to choose the best ingredients for Moist Keto Chocolate Muffins

Eggs: Eggs always select the best you have, fresh. Here, the best will be the size of L or M. If you have a smaller one, just give one more egg.

It will be good when the eggs are at room temperature.

Natural yogurt: I always choose Greek yogurt because its thick, creamy texture suits me best. The only thing in this recipe will be any natural yogurt without additives.

Greek yogurt must be at room temperature.

Heavy Cream: I prefer heavy cream made from dairy products, but coconut milk will also be perfect for this if you like the combination of chocolate and coconuts.

The cream has to be sweet and yogurts are probably not suitable because cream and coconut milk give the muffins a creamy taste and ensure that they will stay fresh for a long time.

Ground Almonds: You can choose ground almonds but in the luxurious version, almond flour. The taste and appearance will be that the ground almonds are not as perfectly ground as almond flour and you will see small white dots in the muffins.

It doesn’t bother me personally. You choose yourself. Generally, ground almonds are more available.

Cocoa: You choose traditional low-fat cocoa, not any chocolate drinks. Cocoa not only gives the muffins a chocolate flavor but also makes them fresh and fluffy. Cornstarch, which I always add, has a similar purpose in my muffins.

Erythritol/Xylitol: The sweetener you choose is up to you. Both xylitol and erythritol are suitable for this baking.

The former provides additional calories but has a taste more similar to sugar, and the latter is calorie-free. You add the same amount to both.

Tips and Tricks for Moist Keto Chocolate Muffins

  • If you don’t have almond flour or ground almonds. Another substitute may be coconut flour, which is very popular in the keto diet. Remember that you add less of it because it absorbs macro products very much. I would add about 85 gr, i.e. 2/3 cup
  • You don’t like butter? You can replace them with coconut oil in chocolate icing

Sides To Serve for Moist Keto Chocolate Muffins

Chocolate cupcakes will be perfect for afternoon coffee for dessert.

You can serve them e.g. hot with a scoop of ice cream, not just cold as the recipe says. Then they will resemble fudge chocolate cake with ice cream. Of course, the ice cream must also be keto if you are passionate about this way of eating. Of course, you can try keto ice cream from my recipe, which was based on the original gelato recipe from Italy.

Another ideal way is to pour hot chocolate icing over the cupcakes themselves. Then the icing will be perfect for soaking into the cupcakes while eating.

Substitute Moist Keto Chocolate Muffins

If you are not on a keto diet and you like traditional recipes and you are a fan of chocolate muffins, be sure to try my recipes for Moist Double Dark Chocolate Muffins or Milk Chocolate Cupcake. These two recipes reign supreme in my house, my children especially love the second one.

Another cupcake recipe where chocolate is king will be the Fit Brownie Date Muffins version. The perfect recipe for a healthy snack to replenish energy after training. You will find only natural recipes here, without a gram of flour.

Or maybe I just feel like drinking chocolate, so be sure to try the Spicy Dark Hot Chocolate recipe. Chocolate flavor with a bit of chili. This is what I love.

Try these recipes and be sure to let me know in the comment which recipe you like best.

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Moist Keto Chocolate Muffins

Keto Chocolate Dried Strawberries Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 pieces
Calories 132kcal

Ingredients

  • 4 eggs
  • 120 ml natural yogurt
  • 120 ml cream
  • 120 g ground almonds
  • 40 g cocoa
  • 70 g erythritol/xylitol
  • 1/2 tsp baking powder

Chocolate Topping

  • 1 tbsp heavy cream
  • 1 tbsp cocoa
  • 1 tbsp butter
  • 1 tbsp sweetener

Instructions

  • The most important thing for cupcakes to come out perfect is that all the ingredients must be at room temperature.
  • The next step will be to add cocoa and almond flour mixed with baking powder.
  • Mix everything on low speed, and put it into muffin molds.
  •  Bake at 180 degrees C for about 20-25 minutes.

Chocolate Topping

  • We put all the ingredients in a saucepan and dissolved on a prolonged fire to combine the ingredients and dissolve the sweetener.
  • I recommend xylitol or stevia in this version because erythritol can crystallize after cooling down and spoil our flavors.
  • Cool the muffins and pour the topping, sprinkle with dried strawberries.
  • Muffins prepared this way will be soft for at least a few days, even up to 5-6. However, they are too tasty to wait so long for someone to eat them. Especially chocolate lovers. Even non-keto people can't resist this taste.

Nutrition

Calories: 132kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 48mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

The post Moist Keto Chocolate Muffins appeared first on tasty food blog.

Apple Cider Donut Muffins

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish. One of the best parts of fall is taking a trip to the apple orchard.  I’m all about grabbing a …

The post Apple Cider Donut Muffins appeared first on My Baking Addiction.

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.

Glazed apple cider donut muffins arranged on a wire rack.

One of the best parts of fall is taking a trip to the apple orchard. 

I’m all about grabbing a few bags of crisp apples, a dozen freshly made apple cider donuts, and a jug of pressed apple cider. 

And as much as I love making a big batch of spiced apple cider to enjoy while watching a movie, I also love taking some of that cider and recreating those orchard-fresh donuts with these apple cider donut muffins.

Halved apple cider donut muffin on a plate, showing the chunks of apple in the muffin.

WHAT ARE DONUT MUFFINS?

Have you ever had a donut muffin before? I know we usually think of those as two separate breakfast treats, but magic happens when we combine them into one.

Imagine all of the deliciousness of a classic cake donut made just as easy as your favorite muffins.

Yes, you can use a donut pan to make baked donuts, but the one downside there is that you have to have a donut pan. 

But when you make donut muffins, you can make them in your standard muffin pan – no special equipment needed!

I love my glazed donut muffins, but this time I decided to channel the flavors of the apple orchard and apple cider donuts and make these apple cider donut muffins.

Two apple cider donut muffins on a plate. The muffin in front is unwrapped.

HOW TO MAKE APPLE CIDER DONUT MUFFINS

These apple cider donut muffins have apple cider in the batter and glaze. When combined with diced apples in the donuts and plenty of warm spices, they are bursting with fall flavor in every bite.

Ingredients you’ll need

To make the donut muffins, you will need:

  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons homemade apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider, at room temperature
  • 1 cup diced Honey Crisp apples
Ingredients for apple cider donut muffins arranged on a countertop.

I always love using my homemade apple pie spice. The combination of spices works perfectly in recipes like these apple cider donut muffins, apple hand pies, apple fritter bread, and so much more. 

If you don’t have apple pie spice on hand, feel free to use ground cinnamon instead.

If you want to make these during a time of year when apple cider isn’t available, you can substitute unfiltered apple juice for a very similar flavor.

For the glaze, you will need:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon homemade apple pie spice
  • 3 tablespoons apple cider, at room temperature

Again, if necessary, you can substitute ground cinnamon for the apple pie spice and unfiltered apple juice for the apple cider.

Making this recipe

This recipe makes 12 donut muffins, so begin by lining a standard 12-cup muffin tin with paper liners.

To start the batter, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla and mix to combine.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, apple pie spice, and salt. 

In a measuring cup, combine the milk with the apple cider. 

Add half of the flour mixture to the butter mixture, then add the milk and cider, then end with the rest of the flour mixture. Make sure you combine well after each addition.

Fold in the diced apples, the divide the batter into the prepared muffin cups. The cups will be nearly full. 

Bake for 15-17 minutes. The donut muffins are done when the tops are domed and golden and a toothpick inserted in the center comes out clean.

Let the muffins cool for 15-20 minutes, then whisk together the glaze.

In a bowl, whisk together the glaze ingredients until smooth. Place a piece of parchment paper or a rimmed baking sheet under the cooling rack the muffins are on – this will help catch any glaze that drips off of the muffins.

Dip the muffin tops in the glaze, then set them back on the rack to allow the glaze to harden. If you have enough glaze left, you could even dip them twice for an extra-thick glaze.

Freshly glazed apple cider donut muffins resting on a wire rack.

HELPFUL RESOURCES

Several apple cider donut muffins set on a round wire rack.

STORAGE

Store the apple cider donut muffins in an airtight container at room temperature for up to 3 days. Because of the fresh apple in the muffins, they will get more moist as the days go on, so the glaze may start to soak into the tops of the muffins. 

If you would like to make these donut muffins ahead of time and freeze them, I recommend freezing them before they are glazed. Place them in a zip-top freezer bag and freeze for up to a month. Thaw at room temperature before glazing.

Three apple cider donut muffins arranged on a speckled plate.
Close up image of an unwrapped apple cider donut muffin on a plate.
Print

Apple Cider Donuts

Flavored with rich apple cider and filled with diced apples and warm spices, these apple cider donut muffins are a special fall treat. Top them with the apple cider glaze for the perfect sweet finish.
Course Breakfast
Keyword Apples, Autumn Recipes, brunch, fall, fall recipe, muffins, quick bread
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12
Calories 326kcal

Ingredients

  • ¼ cup unsalted butter softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup lightly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons apple pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • ¼ cup apple cider at room temperature
  • 1 cup diced Honey Crisp apples

For the Glaze

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ¼ teaspoon apple pie spice
  • 3 tablespoons apple cider at room temperature

Instructions

  • Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  • In a medium bowl, combine the flour, baking powder, baking soda, apple pie spice and salt. In a glass measuring cup, combine the milk and apple cider. Stir the flour mixture into the butter mixture alternately with the milk/cider, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in diced apples.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 15-20 minutes.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, apple pie spice and apple cider. Whisk until smooth.
  • Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden.

Notes

Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

The post Apple Cider Donut Muffins appeared first on My Baking Addiction.


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Banana Cranberry Muffins

If you’re looking for a tasty and healthy breakfast or snack, these banana cranberry muffins are the perfect choice. They’re packed with fresh bananas and cranberries, loaded with fiber rich oats, and they’re bursting with delicious Fall flavors too! T…

If you're looking for a tasty and healthy breakfast or snack, these banana cranberry muffins are the perfect choice. They're packed with fresh bananas and cranberries, loaded with fiber rich oats, and they're bursting with delicious Fall flavors too! There's nothing quite like a soft, fluffy muffin. And these Cranberry Banana Muffins are my new...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Banana Cranberry Muffins.


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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


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

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.

Zucchini Muffins

With a moist crumb and a crunchy sugar topping, these zucchini muffins make for a delicious breakfast or afternoon snack. Even zucchini haters will love these muffins! I know that fall is just around the corner, but with this week’s heat wave, I just can’t think about pumpkin just yet. Besides, I’m still trying to …

The post Zucchini Muffins appeared first on My Baking Addiction.

With a moist crumb and a crunchy sugar topping, these zucchini muffins make for a delicious breakfast or afternoon snack. Even zucchini haters will love these muffins!

Pat of butter on a zucchini muffin that has been cut in half on a stoneware plate.

I know that fall is just around the corner, but with this week’s heat wave, I just can’t think about pumpkin just yet.

Besides, I’m still trying to use up the zucchini in my refrigerator.

So today we’re making some perfect zucchini muffins. They are moist and flavorful, with a crunchy sugar top that I can’t get enough of. My neighbors totally felt the same way when I shared some of these babies with them!

(more…)

The post Zucchini Muffins appeared first on My Baking Addiction.

Raspberry Muffins

Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing wi…

Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing with fresh raspberries. The muffins are easy to mix up at home and are just…