Archive for the 'Muffins' Category

Banana Cinnamon Muffins

A few days ago my fruit bowl was full of overly ripe bananas.  I don’t like to eat over-ripe bananas by themselves – I only like plain bananas that are yellow or even have a slight hint of green to them.  So whenever my bananas get brown spots on them, I try to find another use for them.  Usually I put them into smoothies (click here for my favorite smoothie recipe!)  But this time I was in the mood for something different.  So I did a quick recipe search and found this recipe for banana cinnamon muffins that I recently bookmarked in Google Reader.

These muffins were so moist and flavorful, and I love that they are healthy too.  There is hardly any sugar or butter in them, and if you do the math, you’ll notice that each muffin has a whole 1/3 of a banana in it.  I really like the cinnamon flavor in these muffins, though I think they could use even more cinnamon, so next time I make them I am going to use 1 ½ to 2 teaspoons of cinnamon instead of one.  The recipe makes 12 muffins, and I stored the extra muffins in the freezer so that they stay super fresh.  Pair one of these muffins with a glass of calcium-fortified orange juice for a healthy and delicious breakfast!

Banana Cinnamon Muffins

(print recipe)

Ingredients

  • 1/3 cup unsalted butter, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 4 over-ripe bananas, mashed
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups  all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Directions

  1. Preheat oven to 350 degrees F.  Lightly grease a muffin tin or line with baking cups.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the egg and continue to beat.  Mix in the mashed banana.  Stir in the milk and vanilla extract.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg.  Fold the dry ingredients into the wet ingredients until just blended.
  4. Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool and store in an airtight container at room temperature or in the freezer.
  5. Serve warm or at room temperature.

Yield: 12 standard size muffins

Source: The Pastry Affair

One Year Ago: Tomato, Mozzarella, & Basil Tart

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Blueberry Muffins

This is my favorite blueberry muffin recipe.  These muffins are so easy to make, and there is a good chance you already have all of the ingredients to make them on hand.  Except for maybe the blueberries… but I always keep frozen blueberries in my freezer to throw into smoothies, so when I decided to make these late last night, I didn’t have to make a trip to the store – so convenient!  FYI – my frozen blueberries are from Costco.  A month ago, I purchased a giant bag of plump organic frozen blueberries, and if I remember correctly, they were only $4.99 or so – what a deal!

I have made these muffins twice now – the first time I used whole milk and the second time I used 1% milk.  I couldn’t tell a difference between the two, so I recommend just using whatever milk you have on hand.  (And if you use 1% or non-fat, at least they will be a little bit healthier!)  You could also make these muffins healthier by omitting the streusel topping, but honestly that is my favorite part, so I would never skip that!  :)  These muffins are the perfect treat to make for breakfast, a special brunch, or just make them for dessert, as I did last night.  Enjoy!

Blueberry Muffins

(print recipe)

Ingredients

For the streusel topping:

  • ¼ cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. firmly packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 Tbsp. cold unsalted butter, cut into small pieces

For the muffins:

  • 7 Tbsp. unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ cups fresh blueberries, or frozen unsweetened blueberries, unthawed

Directions

  1. Preheat oven to 375 degrees F.  Grease 12-16 standard muffin cups with butter or line with paper liners.
  2. To make the topping, in a small bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon.  Using a pastry blender or your fingers, cut or rub the butter into the flour mixture just until coarse crumbs form.  Alternately, combine the flour mixture and the butter in a food processor and pulse just until coarse crumbs form.
  3. To make the muffins, in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition until blended into the butter mixture. 
  4. In another bowl, stir together the flour, baking powder, and salt.  Add the flour mixture to the butter mixture in 2 additions, alternating with the milk and vanilla extract.  Stir just until evenly moistened.  (The batter will be slightly lumpy.)  Using a large silicone spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes.  Take care not to break up the fruit, and do not over-mix.
  5. Spoon the batter into each muffin cup.  Sprinkle each muffin with some of the streusel topping. 
  6. Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes.  A toothpick inserted into the center of a muffin should come out clean.  Transfer the pan to a wire rack and let the muffins cool for 5 minutes.  Remove the muffins from the pan.  Serve warm or at room temperature. 

Yield: 12-16 muffins, depending on size (I like to make my muffins a little smaller, so I was able to get 16)

Source: Slightly adapted from The Williams Sonoma Baking Book


Blueberry Banana Muffins

Blueberry Banana Muffins


These muffins were so yummy!  I love the combination of blueberries, bananas, and orange juice.  This is the perfect recipe if you have ripe bananas that need to be used.  I think these muffins would also be really good with raspberries in them.  Enjoy!

Recipe from: The Dainty Vegetarian Blog

Blueberry Banana Muffins

(print recipe)

Ingredients

  • 2 ½ cups sifted flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cups sugar
  • 1 egg, beaten
  • ½ cup orange juice
  • 2 Tbsp. butter, room temp.
  • 1 ½ cups (or more) fresh blueberries (if they are large, slice them in half)
  • ½ cup chopped walnuts (optional)
  • 3 ripe bananas, mashed

Directions

  1. Sift the dry ingredients (flour, baking soda, baking powder and salt) together.  Then add the sugar, egg, orange juice, and butter.  Whisk together.  Fold in the bananas and blueberries.
  2. Pour into a 9”X5” greased loaf pan or a lined muffin pan and bake at 350 degrees for 1 ¼ hours (for loaf) or 20 minutes (for muffins), or until a toothpick inserted in center comes out clean.  Remove from pan when done and cool on rack.  These are amazing served warm with some butter.

Banana Muffins

Today I decided to make banana muffins because I wanted to use up the ripe bananas that have been sitting in my fruit bowl for the past several days.  I normally make banana bread, but figured muffins would be a good alternative because they’re small & easy to eat, & I knew that the individual portions would freeze well.  I found the recipe in my trusty & timeless Better Homes & Gardens cookbook.  The only modification I made was to add some cinnamon & a pinch of nutmeg to the muffin batter, in an effort to impart a little extra flavor.  I added ½ teaspoon of cinnamon, but next time I recommend doubling that amount-  ½ teaspoon was barely noticeable.  The streusel topping on these muffins is really tasty, and gives them a wonderful cinnamon-sugar flavor- yum!

I baked the muffins in a miniature muffin pan.  I recently received the mini muffin pan as a wedding gift, & I was excited to try it out!  The mini muffins turned out great, & now I want to bake all my future muffins in miniature form :)  Bonus: Each mini muffin is only 92 calories!  Enjoy!

Ingredients

  • 1 ¾  cups all-purpose flour
  • 1/3  cup sugar
  • 2  teaspoons baking powder
  • ¼  teaspoon salt
  • ½- 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1  egg, beaten
  • ½  cup milk
  • ¼  cup cooking oil
  • ¾ cup mashed banana (approximately 2 bananas)
  • 1  recipe Streusel Topping

Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Directions

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups (I sprayed them with Pam Baking Spray.  Set aside. In a medium bowl combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, and oil.  Add egg mixture all at once to flour mixture. Also add mashed banana to flour mixture.  Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle Streusel Topping over muffin batter.

– Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. (For mini muffins, bake for approximately 12 minutes, or until a wooden toothpick inserted in centers comes out clean).  Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 12 muffins (or 24 miniature muffins)

Source: Better Homes & Gardens New Cookbook


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