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In 1975, my grandma baked a loaf of poppy seed bread. While this may not seem worthy of mention, it was an unusual act in that she never repeated this…
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I love making muffins because they are easy to make, easy to share, freeze well, and are SO delicious! A few of my favorite muffin recipes include: blueberry muffins, raspberry muffins, banana muffins, and chocolate chip muffins. I also LOVE these Lemo…
I love making muffins because they are easy to make, easy to share, freeze well, and are SO delicious! A few of my favorite muffin recipes include: blueberry muffins, raspberry muffins, banana muffins, and chocolate chip muffins. I also LOVE these Lemon Poppy Seed Muffins. The muffins are light, tender, sweet, and bursting with lemon… 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… 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… 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…
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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.
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.
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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.
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.
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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.
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.
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.
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.
The post Moist Keto Chocolate Muffins appeared first on tasty food blog.
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.
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.
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.
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.
To make the donut muffins, you will need:
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:
Again, if necessary, you can substitute ground cinnamon for the apple pie spice and unfiltered apple juice for the apple cider.
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.
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.
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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...
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.
This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon…
This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.
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.
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:
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:
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:
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:
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:
Vegetarian.
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Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes 
Yield: 12 This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.
For the streusel
For the muffins
*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: AmericanKeywords: Coffee cake muffins
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