Tag Archives: muffins

Raspberry Lemon Muffins

24 Jul

These were soooo good and easy to make! I whipped them up one night as I was making dinner. Threw them in the oven while we ate and they were ready after 🙂

20140724-223635-81395617.jpg

20140724-223638-81398489.jpg

Raspberry Lemon Muffins
adapted from bakingdom

Ingredients

FOR THE MUFFINS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 teaspoon finely grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups raspberries

FOR THE GLAZE
1/2 cup powdered sugar
1 teaspoon finely grated lemon zest
1.5 – 2 tablespoons fresh squeezed lemon juice

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Combine the flour, baking powder, and salt in a medium bowl. Add 1 tablespoon of the flour mixture to the raspberries, and toss to coat; set aside.

In a large bowl, whisk the egg and the sugar together until the mixture is thick and thoroughly combined. Stir in the lemon zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the raspberries and very gently fold the mixture until the berries are evenly distributed (do not overmix).

Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup, for standard muffins, or about 1 1/2 tablespoons for minis). Bake standard muffins for 20-23 minutes (minis for 15 minutes), or until very light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.

To make the glaze:
Whisk together sugar and lemon juice until smooth

SRC – mini banana cinnamon muffins

3 Feb

this month for secret recipe club i was assigned Amanda from dancing veggies . Her blog is loaded with quick and easy recipes that all look delicious! there were a ton to choose from. i had some bananas that were calling to be baked so i went with these banana muffins. i baked mine up in mini muffin tins. they turned out Delicious! not too sweet and easy to pop in my mouth 🙂 might try one with nutella later on!

DSC_5681

Banana Cinnamon Muffins
adapted from dancing veggies

3/4 cups all purpose flour
1 1/4 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 cup butter softened
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/2 cup applesauce (cinnamon or regular)
4 overripe bananas

1. Preheat oven to 350
2. In a large bowl combine flour, baking soda, cinnamon, and salt. In a separate bowl cream together butter and borwn sugar. Stir in applesauce, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
3. Pour batter into a lightly greased muffin pan. Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of the muffin comes out clean

Lemon iced blueberry muffins

16 Aug

These muffins were super delicious so moist and lemony and blueberryish. YUM! I used the whole pint of blueberries we got in our fresh box!

20130816-215450.jpg

Lemon-Iced Blueberry Muffins
adapted from blackjackbakehouse

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
5 tablespoons unsalted butter, at room temp.
zest of 1 lemon
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup Sour cream
1 cup blueberries

Preheat oven to 375 degrees. Line a cupcake pan with paper liners.

In medium bowl, sift together the flour, baking powder, baking soda and salt.

In large bowl, beat the sugar, butter and lemon zest on medium for about 2 minutes. Beat in egg and vanilla extract for about 1 minute, until creamy and smooth.

Beat in Sour cream until combined, about 1 minute.

In two batches, sift in flour mixture and stir in until almost combined. Carefully fold in blueberries until just combined.

With an scoop, fill each cup full of batter.

Bake for about 20 to 22 minutes, until golden brown on the top and tester comes out clean.

Allow to cool in pan on rack for 8 to 10 minutes. Place directly on rack over baking sheet.

While muffins are warm, drizzle lightly with a small portion of the lemon icing — use only about 1/4 of the icing batch.

Allow to cool completely. Drizzle remaining lemon icing over cool muffins.

Lemon Icing

1 cup confectioners’ sugar
zest of 1 lemon
3 tablespoons fresh lemon juice

In small bowl, whisk together confectioners’ sugar, zest and juice until completely combined. Adjust consistency by adding a little more sugar to thicken or a little more juice to thin.

Cherry-Almond Streusel Muffins

19 Aug

my mom bought over a few pounds of cherries last week… We love cherries but it was ALOT of cherries!! These came out delicious but required a ton of work!! Canned pie filling will work just as well if you want to make this with less work! I also eh about the almonds, but would definitely make these again!

20120819-204604.jpg

20120819-204634.jpg

Cherry-Almond Streusel Muffins
adapted from kitchensimplicity

Cherry Pie Filling
2 cups cherries, halved and pitted
1/4 cup sugar
pinch cinnamon
1 tablespoon cornstarch
1 tablespoon cold water
Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

Muffins
the original recipe called for almond extract not vanilla, but I didn’t have almond so vanilla it was!

1 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
1/3 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
pinch nutmeg
2 tablespoons butter, room temperature
1/4 cup chopped almonds
Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.

Zucchini Cherry Muffins with Streusel Topping

1 Aug

Made some really good zucchini cherry muffins. Check them out!

Blueberry doughnut muffins

5 Jun

Posted some yummy blueberrydoughnut muffins over at townmousecountrymouse

apple muffins

14 Feb

 

i made some apple muffins — you can find the post over at townmouseandcountrymouse