Tuesday, March 13, 2012

Coffee Cake Muffins

adapted from Alexandra's Kitchen

INGREDIENTS
1/2 cup pecans
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces and softened (+ 1 tbsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin and set aside.
Process nuts, brown sugar, and cinnamon in food processor until nuts are size of sesame seeds, about ten 1-second pulses. Transfer mixture to a medium bowl.
Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined. Sprinkle the 1 stick of butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses.
Remove 1 cup of flour-butter mixture and stir with fork into reserved pecan/brown sugar mixture until combined to make streusel.
Set aside 3/4 cup of the streusel for muffin batter and save the remaining portion for topping muffins.
Note: At this point I added an additional tablespoon of butter to the streusel for topping the muffins.
Transfer remaining flour mixture, and 3/4 cup streusel to a large bowl. Mix until combined, then make a well.
In a separate bowl, whisk together sour cream, egg, and vanilla. Add to flour mixture, and gently stir until combined.
Divide batter among 12 muffin cups and sprinkle with streusel, pressing lightly so that streusel sinks slightly into batter.
Bake until toothpick inserted in center of muffin comes out with several crumbs clinging to it, about 22 minutes.
Cool muffin tin on wire rack for 2 minutes. Using tip of paring knife, loosen muffins and gently transfer from tin to wire rack; cool for 5 minutes and serve warm.

Monday, March 12, 2012

The Best Blueberry Muffins

adapted from See Brook Cook

INGREDIENTS
Jam:
1 cup fresh or frozen blueberries
1 tsp sugar
Muffins:
1 cup fresh or frozen blueberries
1 1/8 cups sugar
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

DIRECTIONS
Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Meanwhile, adjust your oven rack to upper-middle position and heat 425ยบ. Spray muffin tin with nonstick cooking spray.
Whisk all purpose and whole-wheat flour, baking powder, and salt together in large bowl.
In a separate bowl, whisk 1 1/8 cups sugar and eggs together until thick and texture is smooth. Slowly whisk in butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened-batter will be very lumpy with a few spots of dry flour; do not overmix.
Divide the batter equally among the prepared muffin cups-batter should completely fill cups and mound slightly.
Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion.
Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Sunday, March 11, 2012

Apple Cinnamon Crumb Muffins

adapted from Two Peas and Their Pod
INGREDIENTS
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples
 For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter
DIRECTIONS
Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice.
In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract.
Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.
To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full.
Sprinkle each muffin with crumb topping.
Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
Let muffins cool to room temperature and serve.

Friday, March 9, 2012

Sunny Morning Muffins

adapted from Sunny Anderson, The Food Network
INGREDIENTS
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries & 2 tbsp sugar. Let sit for 15 minutes.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Gently fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature

Thursday, March 8, 2012

Raspberry Chocolate Chip Muffins

adapted from All-Recipes, Carol Schwammel

INGREDIENTS
1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh raspberries
1/2 cup miniature semisweet chocolate chips

DIRECTIONS
Preheat oven to 375 degrees F.
In a large bowl, combine the first six ingredients.
Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened.
Fold in raspberries and chocolate chips.
Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from pan and cool on wire rack.

Wednesday, March 7, 2012

Zucchini Nut Muffins

adapted from Food.com

INGREDIENTS
3 eggs
2/3 cup oil 
1 2⁄3 cups sugar 
1⁄3 cup brown sugar 
2 cups zucchini, grated 
3 cups flour, sifted 
1 teaspoon baking soda 
1/4 teaspoon baking powder 
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt 
1/2 cup walnuts, chopped

DIRECTIONS
Preheat the oven to 325°F.
Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake for 20 minutes.
Remove from pan, cool on wire rack.

Tuesday, March 6, 2012

Blueberry-Raspberry Muffins

adapted from Emeril Lagasse of The Food Network

INGREDIENTS
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon zest
Muffins:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
3/4 cup fresh blueberries
3/4 cup fresh raspberries

DIRECTIONS
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a small bowl, rub lemon zest and sugar together.
In a bowl, whisk together the flour, sugar-lemon zest mixture, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine.
Add the wet ingredients to the dry and stir just to combine. Batter will be somewhat lumpy; do not overmix.
Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Monday, March 5, 2012

Blackberry-Lime Muffins

Adapted from two peas & their pod
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
Zest of 2 limes
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1 cup fresh blackberries
DIRECTIONS:
Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside. In a medium bowl, whisk together flour, salt, and baking powder.
In a small bowl, add the sugar and lime zest. Rub sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.
In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lime juice, and vanilla extract together.
Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don't over mix. Gently fold in the blackberries.
Fill 9 muffin cups with the batter.
Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Sunday, March 4, 2012

Strawberry-Banana Muffins


adapted from Wit & Whistle
INGREDIENTS
6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
Pinch of salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain yogurt 
2 large bananas, mashed 
1/2 cup diced strawberries,
plus 1 strawberry very thinly sliced 
DIRECTIONS
Preheat the oven to 375 degrees and line or spray a muffin tin. 
Melt butter in a small saucepan over medium heat. Cook until the butter browns and begins to smell nutty.
Pour into a bowl and set aside to cool.
In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon. 
In a large bowl, whisk the eggs, vanilla extract and yogurt. Whisk in the mashed bananas.
Make a well in the dry ingredients and add in the wet ingredients, incorporate with a spatula.
Fold in the strawberries until just combined.
Using an ice cream scoop, portion the batter evenly into 12 muffin tins and place a sliced strawberry on top.
Bake for 18-20 minutes. Cool on wire rack, and serve.

Saturday, March 3, 2012

Mango Muffins

Adapted from All-Recipes, Nancy Leed
INGREDIENTS
1-1/3 cups all-purpose flour
2/3 cup sugar
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons lime juice
1-1/3 cups diced ripe mango
1/3 cup chocolate chips
5/8 medium ripe banana, mashed
1/3 cup and 2 tablespoons and 1 teaspoon chopped walnuts
DIRECTIONS
In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
Stir in the mango, banana, chocolate chips, and nuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Friday, March 2, 2012

Lemon-Ricotta Blueberry Muffins

adapted from two peas and their pod

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries

DIRECTIONS:
Preheat oven to 350 degrees F. Line muffin cups with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using a mixer, cream the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Add the egg, lemon juice, and vanilla extract.
Add the dry ingredients and mix until just blended. Using an ice cream scoop or spoon, fill each muffin cup half way with batter. Add four or five blueberries to each muffin cup. Top the muffins with remaining batter so blueberries are covered.
Bake muffins for about 20 minutes, or until the tops are slightly golden brown.
Let muffins cool on a wire rack for at least 5 minutes, then serve.

Thursday, March 1, 2012

Snickerdoodle Muffins

from eat me, delicious

INGREDIENTS
2 sticks unsalted butter
1 cup sugar
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
*1/2 cup sugar and 1 tablespoon cinnamon for rolling*

DIRECTIONS
Preheat oven to 350F.

Cream the butter and sugar. Add the eggs, one at a time and mix until each is incorporated.Add vanilla.

In a separate bowl, mix flour, baking soda, baking powder, cream of tartar and nutmeg.

Add the flour mixture and the sour cream alternately by thirds to the butter-egg mixture.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into the cinnamon sugar mixture, and roll.

Place into greased muffin tin. Bake for approximately 20-22 minutes or until golden brown.