Posts Tagged ‘muffin mondays’

Muffin Mondays | Blood Orange Corn Muffins

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Sunshine in the form of muffins, that is what these are. The inspiration for these comes from amazing sunshine corn cakes from Clementine. They are delicate, crumbly and have a bit of a crunch from the gritty corn. They have a sweet zesty touch from thick bits of orange throughout the muffin and a lovely thin slice of orange baked on top. Those are sunshine corn cakes.

Inspired by these delicious beauties I picked up some super sweet blood oranges from the farmers market this weekend. Blood orange plus corn meal and flour make a perfect muffin. My muffins use blood oranges rather than regular oranges. Let pulp, more juice and zest. They are bright, sweet and bring a little sunshine to your morning!

recipe below…

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Mulled Apple Cider Muffins | Muffin Mondays

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Happy Monday! Are you ready to tackle the week? I know I would rather stay in my warm bed than face the cold, but the thought of warm apple cider is enough to get me out of bed. And warm apple cider paired with hot out of the oven mulled apple cider muffins, yes please! Wait mulled means I’m boozing first thing in the morning, a little won’t hurt right. May just be the little boost I need to face the cold day.

They mufins can be as boozy as you like. I tried them brushed with bourbon for a more mulled taste and without the extra bourbon, both were wonderful especially when enjoyed warm. The apples are juicy and soft and wonderfully seasoned with cloves and all-spice. The muffin is crumbly and only faintly sweet. Warm winter spices wrap around the muffin. The cinnamon is most prominent and delicately rounded out by the nutmeg and cardmom. If you love warm mulled apple cider you will love these!

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Muffin Mondays | Gingerbread Muffins

I love gingerbread. The warm smell. The sticky molasses. The spicy ginger. To me gingerbread screams winter time. It makes me want to snuggle up at home with a hot cup of tea. And bite of gingerbread reminds me of childhood in the winter. I remember eagerly devouring gingerbread while shivering from the cold. And I love how powdered sugar dusted over the gingerbread looks like snow. For me nothing signals holiday time more than gingerbread. So thing morning we’re baking gingerbread muffins. They are fragrant, fluffy perfection. The fresh ginger bits sprinkled throughout give it a little kick and really brings out the molasses. Go bake some muffins and fill your home with warmth and beautiful gingerbread aromas.

Gingerbread Muffins

recipe adapted from Martha Stewart Living

Ingredients

Nonstick cooking spray

2 1/2 cups all-purpose flour, plus more for pan

3/4 cup organic cane sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

pinch ground cardamom

1/4 teaspoon salt

1/4 cup light molasses

2 large eggs, lightly beaten

1/2 cup canola oil

1/2 cup buttermilk

2 teaspoons baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, cloves, cardamom and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.

Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.

Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’ sugar.

Muffin Mondays | Banana Almond Muffins

I hate to admit this, but I may have overdone it with the sweets lately. Between Thanksgiving and a recent donut binge I think I need to ease up just a bit. So for today’s muffins I cut back the sugar and I added nuts for protein. I’m still going to enjoy muffins, but just a touch healthier than normal. Almond meal and flour go into these nutty banana muffins along with tangy yogurt and a splash of Macallan 12 for good measure! The ripe bananas make up most of the sweetness with just a bit of brown sugar to round everything out. I topped them with almond slivers to add a little crunch. It’s a one bowl muffin that whips up in no time. Pair it with a rich cold brew coffee and you’re in heaven. Hopefully this will be my only treat for the day if I can be good.

Happy Monday!

Banana Almond Muffins

ingredients:

4 very ripe bananas

1 egg, beaten

1 ½  tablespoons of greek yogurt

¼ cup melted butter

1 tablespoon whisky (optional)

1 teaspoon vanilla extract

¾ cup of light brown sugar, lightly packed

1 teaspoon baking soda

1 teaspoon salt

¾ cup all purpose flour

¾ cup almond meal

¼ cup almond slivers (optional)

directions:

Preheat oven to 350 degrees. Prepare muffin pan. In a large bowl mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend. Next add the melted butter, whisky and vanilla extract and whisk to blend. Then add the sugar, baking soda and salt and whisk until incorporated. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix. Fill muffin pan with batter ¾ full. Top with almond slivers. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy!

Muffin Mondays | Pear Cardamom Coffee Cake Muffins

The recent crisp cool air makes me crave warm comforting spices and desserts of stewed apples or pears. This time of year I just love the smells of nutmeg and cinnamon and  cardamom that seem to come with the holidays. This morning still warm and snuggly in my pjs I baked up some pear cardamom coffee cake muffins. They were perfect for a cold morning with a hot cup of tea. I think I may bake them again for family in a few weeks for Thanksgiving, they were so good.

The coffee cake strussel is sweet and crumbly and gives great textural balance to the fluffy muffins. The pears come out buttery soft and practically melt into the muffin. And can we talk about the cardamom? Pear and cardamom, I think they really like each other and it shows. This pairing is nuanced and wonderful. Turn that heater on and enjoy some warm muffins this morning!

Pear and Cardamom Coffee Cake Muffins  

(recipe adapted from Food & Wine apple crumb coffee cake muffins)

STREUSEL

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into small pieces

CRUMB CAKES

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 teaspoon ground cardamom

1 stick cold unsalted butter, cut into small pieces

3/4 cup sour cream

1 large egg, beaten

2 large pears peeled and finely diced

MAKE THE STREUSEL Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.

MAKE THE CRUMB CAKES Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda, cardamom and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced pear and beat just until incorporated.

Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.


Muffin Mondays | Nectarine Jam Muffins

The end of summer is slowly creeping up. My heart will break when nectarines, peaches and plums start disappearing from the farmer’s markets. Thankfully there is Sqirl Jam to capture my favorite fruits and preserve their beauty for enjoyment in the fall and winter. Jessica Koslow is the jamming maven behind Sqirl.  She meticulously crafts small batches of jams and preserves.  When I crave my favorite juicy summer plums I love Sqirl’s Santa Rosa Plum with Shear Rock Flowering Thyme. For today’s muffins I turned to Sqirl’s Cashmere Nectarine jam. Nectarines are my #1 favorite fruit. True story. What is yours?

These nectarine jam muffins burst with summer sweetness. The muffin is soft, not too sweet and subtly scented with vanilla. The real star here is the jam. It slowly seeps through each nook of the muffin with a nice bit of it settling to the center. I love this jam so much I slather a little extra on with each bite. Simple, summer, splendid. Capture summer in a muffin.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

recipe below…

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Muffin Mondays | Dulce de Leche Doughnut Muffins

Some friends recently returned from a short visit to New York, while other friends are currently visiting the big apple as we speak. I am jealous. I miss New York. When I think about their fun travels eating their way through the city my mind instantly drifts to doughnuts. If you’re in the city it is undoubtedly Doughnut Plant, but if you’re in Brooklyn then you go to Dough- they fry in Bed Stuy.

So doughnuts have been flooding my thoughts of late. Specifically the fluffy fried delights from Dough. That spring back texture, that supple dough, that sweetness. If only I were in Brooklyn to enjoy these doughnuts. But since I am not, I needed something to quell my aching need for Dough.

This morning I bring you Dulce de Leche Doughnut Muffins. Why? Because Dough serves a dulce de leche doughnut and that is exactly what I wanted this morning.  Rich sweetness, tender dough, strong caramel tones and a touch of salt to round it all out. These defintiely don’t beat Dough, but these muffins do satisfy a dulce de leche craving.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

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Muffin Mondays | Plum Muffins

When I wake up in the morning I’m starving. Does this happen to you too? I mean stomach growling, need to feast, starving. That and I’m tired. I never wake up not tired. Does this happen to you too? So when I finally stumble into the kitchen I just want to eat. Muffins aren’t always the best solution, sometimes toast is a better option, but muffins just taste so much better!

So tired and hungry I bring you Plum Muffins. One bowl for dry ingredients that you can gather while your butter and sugar are creaming in the mixer. Fold in the dry ingredients and sour cream then the juicy plums. The batter begins to get lucious streaks of red from the plum skin. The whole mixture has an incredible vanilla and stone fruit perfume. The muffins are suple and sweet. They satisfy my morning hunger.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week

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Muffin Mondays | Cherry Sour Cream Muffins

Cherry sour cream muffins. Juicy, sweet, nutty. The sour cream gives them a richness that almost tastes like cheesecake. The muffin is loaded with ripe cherries that bleed sweet fruit juice with each bite. I used half almond meal and half flour to create a light crumbly texture that is buttery and luscious.

I topped a few with a brown sugar almond meal crumble, I topped some with toasted sliced almonds and the others I left simple and unadorned. I loved the varitety.

Enjoy summer cherries in muffin form!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

recipe below…

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Muffin Mondays | The Perfect Banana Muffin

Banana muffins may just be my favorite muffins. They never disaapoint. Even the worst banana muffin is still better than the average blueberry muffin. Did that make sense? You know when you’re starving so you go into your local Starbucks or Coffee Bean and you look at all the sad pastries sitting in the case, but then your stomach growls and you’re forced to choose one for hunger’s sake? They always disappoint me – too oily or dry or worse yet, stale and cold. But something about bananas in muffin form keep things springy and fresh even in those sad coffee shop pastry cases.

This banana muffin is my go to recipe. It is easy to whip up and never goes wrong. The resulting muffins are light and jam packed with juicy gooey bananas. There is a hint of coffee, a splash of rum and a big scoop of sour cream. Just be carefull, these muffins hot out of the oven are so fragrant and tasty you may just want to eat the whole dozen in one sitting. It really is the BEST banana muffin/bread recipe out there!

recipe below…

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