Cinnamon Crumb Top Muffins

We have had a few snow days here is Texas and it brings out the baking monster in me!  There is no better way to spend a snowy morning than to fill your home with the smell of sweet baking goodness! When I saw these muffins they called to me!  I just had to try them, and they made our snowy day off of school so delightful!  You know calories don't count when the kids have a snow day, right?! I found the recipe here, changed it a smidgen and devoured these beauties!

Cinnamon Crumb Top Muffins

makes 12 muffins

1 1/2 cups flour

1/2 cup brown sugar

1 t cinnamon

1/4 t baking soda

2 t baking powder

1/4 t salt

1/3 cup oil (I used avocado oil)

3/4 cup milk

2 large eggs

The Crumb Topping

1/3 cup sugar

1/3 cup brown sugar

1 t cinnamon

1/4 t salt

1/2 cup butter, melted

1 1/2 cups flour

Glaze

1/4 -1/2 cup powdered sugar

1-2 t milk

Preheat oven to 375.  Prepare muffin pan by greasing or lining with paper liners, set aside. 

Make the crumb topping by combining sugars, cinnamon and salt in a medium bowl.  Whisk in melted butter.  Add the flour and stir with a rubber spatula until moist.  Spread the mixture out on parchment paper to dry until ready to use.  

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.  In a large glass measuring cup whisk together milk, oil, and eggs. Pour the mixture over the dry ingredients and stir using a rubber spatula just until moist.  Scoop the batter evenly into prepared muffin pan.  Sprinkle with the crumb topping and gently press the crumbs into the batter.  Place into the preheated oven and bake for 15-17 minutes or until a toothpick inserted into the middle comes out clean.  

While the muffins are cooling whisk together the powdered sugar and the milk to make the glaze.  Drizzle glaze over the cooling muffins.  Serve while warm!

Peach Cobbler Muffins with Vanilla Bean Glaze

Peach season is one of my favorite times of year! Late summer, not quite fall, last Saturday before school starts time of year.  I used this muffin base with chocolate chips and kept thinking to myself, this is all wrong!  It needs peaches, not chocolate chips!  So a couple of days later I added fresh diced peaches and vanilla bean glaze.  And like magic, these muffins were born!  They will made as many times as possible during this most delicious season!  Happy going back to school!

Peach Cobbler Muffins with Vanilla Bean Glaze

(12 muffins)

2 cups flour

1/3 cup white sugar

1/3 cup brown sugar

2 t baking powder

1/2 t salt

2/3 cup buttermilk

1/4 cup butter, melted and cooled

1/4 cup coconut oil

2 eggs

2 t vanilla

1 large peach (or two small ones) peeled and diced small

Vanilla Bean Glaze

1 cup powdered sugar

2 T milk

1/2 t vanilla bean paste (you can use vanilla extract too)

For the muffins:

Preheat the oven to 400.  Grease muffin pan or use liners.

In a large bowl, mix together flour, sugars, baking powder and salt.  Set aside.

In a smaller bowl, whisk together buttermilk, eggs, melted butter, coconut oil and vanilla bean paste.  I add the coconut oil to the warm butter and stir them together to melt the coconut oil.  

Add wet ingredients to the dry and mix until almost all the flour is absorbed.  Add the diced peaches and gently fold them in until they are incorporated and the flour is all absorbed.  Spoon the batter into the prepared muffin pan. Bake for 15 minutes or until a toothpick inserted comes out clean and the edges are golden brown.  While the muffins are cooking make the glaze.  

For the Glaze:

Place all the glaze ingredients into a bowl and whisk until smooth.  While the muffins are still hot, drizzle glaze over the muffins.  Let them cool for 5-10 minutes.  Serve warm!

Banana Chocolate Chip Muffins

So Yummy!  I didn't have any buttermilk to make my usual banana muffins so I went on a search for a recipe that didn't use buttermilk.  I found this recipe on the King Arthur Flour website.  They have never led me astray and this recipe just boosted my confidence in them!  You can really put whatever chips or nuts you want in them or leave them all out but I have to say the combo of semi-sweet chocolate and cinnamon chips was divine!

Banana Chocolate Chip Muffins
(12 muffins)

1/2 cup butter, room temperature
2/3 cup sugar
1 cup mashed, ripe bananas (I used 2 medium)
1 egg
1 t vanilla
1/4 t coconut flavor (optional, but so good)
1/3 c milk
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 cups flour (you can use half white and half whole wheat)
3/4 cup chocolate chips (optional)
3/4 cup cinnamon chips (optional)

Preheat oven to 350.  Lightly grease a muffin pan.

In a medium bowl, beat together the butter and sugar until creamy.  Beat in the banana, egg, vanilla, coconut flavor, and milk. Add the baking powder, baking soda, salt and flour and stir until smooth.  Add the chips (if using) and then divide evenly into the prepared muffin pan.  Bake the muffins at 350 for 20-25 minutes until a toothpick inserted in the middle comes out clean.

Chocolate Banana Muffins

Saturdays at our house are usually pancake/waffle day but sometimes I just need to mix it up a little. And I NEEDED chocolate today (ok, I need Chocolate everyday!) But, at least this way, I could disguise it as breakfast!  These muffins are moist and delicious and who doesn't love banana and chocolate!

Chocolate Banana Muffins

(12 muffins)

2 cups flour

1 cup sugar

1/2 cup cocoa powder

3/4 t baking soda

1/2 t salt

1 t cinnamon

3 very ripe bananas, pureed (about 1 1/2 cups)

6 T butter, melted and cooled

2 eggs

1/2 cup plain Greek yogurt

1 1/2 t vanilla

1 cup chocolate chips

Preheat oven to 350.  Grease or line a muffin pan and set aside. In a large bowl whisk together flour, sugar, cocoa, cinnamon, salt and baking soda.  In a medium bowl whisk together bananas, eggs, yogurt, butter and vanilla.  Mix the wet mixture into the dry by gently folding it with a rubber spatula.  Add chocolate chips, being careful to NOT over mix the batter.  Fill the muffin cups until almost full. Bake for 20-25 minutes, be careful to not over bake.  They are done when a toothpick comes out with some moist crumbs on it.  Cool in pan for 5 minutes before removing to a wire rack to cool completely.  

Blueberry Oatmeal Muffins

I have a love affair with muffins.  I could eat them everyday, although I try my best not to!  I also have a love affair with fresh blueberries, Michigan has taught me this.  So when I first saw these, I just couldn't resist (I did adapt the recipe though)!  The first batch I made I kinda forget to put in the egg (yes I am losing my mind, it goes a little more with each child I have) and had to add it AFTER the blueberries.  Lets just say they tasted great but the dull blue color just wasn't very appetizing to photograph.  But the whole thing made for a fantastic excuse to make muffins again!  He, he, he!

Blueberry Oatmeal Muffins

(makes 12 muffins)

1 1/4 cups flour

1 cup quick oats

1/2 cup sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

1 egg

1 t vanilla

1/2 cup water

1/3 cup oil

1 cup fresh or frozen blueberries

Topping:

2 T sugar

1/4 t cinnamon

Preheat oven to 400.  Grease or paper line a muffin pan. 

In a bowl, combine the first 6 ingredients.  In another bowl mix together water, oil, egg and vanilla.  Stir this into the dry ingredients until just moistened.  Gently fold in the blueberries.  (Do NOT defrost frozen blueberries)

Fill each muffin cup 3/4 full.  Combine sugar and cinnamon and sprinkle over the top of the batter in the muffin pan.  Bake for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.

Pumpkin Muffins

There is just something magical about the smell of baking pumpkin in my house this time of year!  We have had an uncommonly warm and snow-free Fall here in Michigan (NOT that I am complaining) but it is  making it a little hard for me to believe that Thanksgiving is less than a week away!  So, this morning I needed something to get me in the mood for this beautiful, thankful season.  When I came across these muffins here, I knew they were just what I needed.  I adapted the recipe to my liking and the results were so perfectly pumpkin-y and Fall-ish! (Yes, I just made up both of those words)!

Pumpkin Muffins

(12 muffins)

1 2/3 cup flour

1 cup sugar

1 t ground cinnamon

1/2 t ground ginger

1/2 t ground cloves 

1 t ground nutmeg

1 t baking soda

1/4 t baking powder

1/2 t salt

2 eggs

1 t orange zest

1 cup pumpkin

1 stick (4 oz) butter, melted

6 oz white chocolate chips (or semi-sweet)

Preheat oven to 350.  In a large bowl, mix together flour, sugar, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, salt and orange zest.  In a separate bowl, whisk together pumpkin, eggs and melted butter, until smooth.  Combine the wet and dry ingredients until almost all the dry ingredients and moistened.  Add the chocolate chips and mix until the ingredients are just combined. (DO NOT over mix!)  Scoop batter into a greased or paper cup lined muffin tin.  Bake for about 20-25 minutes, until the muffins are puffed up and springy to the touch.  Cool on a wire rack.  

Berry Buttermilk Muffins

I just want you to know that I am forgoing my shower to get this recipe to you! These muffins are that good {AND beautiful, don't you think?} My wonderful sister-in-law Teresa gave this recipe to me and I love her even more (if that is even possible) for it! Now, I already know she has great taste (we married brothers after all!) but I truly think we are soul sisters in food. My L.O.V.E. for muffins runs deep but these just brought it to a whole new level. Now that I have talked them up so much, you better get cooking!

Berry Buttermilk Muffins

(12 muffins)

2 1/2 cups flour

3/4 cup sugar

2 t baking powder

1/4 t baking soda

1/4 t salt

zest of one orange (I used two cutie mandarin oranges)

1 egg, slightly beaten

3/4 cup buttermilk

2/3 cup oil

1 t vanilla

2 cups fresh or frozen berries (I used a frozen triple berry mix from Costco)

*sugar, cinnamon and nutmeg*- mixed together to sprinkle over the tops

Preheat oven to 375. Grease a 12-muffin pan. In a bowl whisk together buttermilk, egg, vanilla and oil, set aside. In another large bowl mix together flour, sugar, baking powder, baking soda, salt and orange zest. Gently fold in the berries (mine were still frozen) until coated with flour mixture. Now, fold in the wet ingredients and mix carefully until the flour is absorbed being careful not to over mix (this will make tough muffins). Divide batter evenly between 12 muffin cups and sprinkle the tops with cinnamon, sugar, nutmeg mixture. Place in oven and bake for 20-25 minutes until a toothpick comes out clean (it may be a little longer if your berries are frozen) . Let the muffins cool for 5 minutes before taking them out of the pan.

Chocolate Chip Muffins

I think the reason I love muffins so much (besides the obvious...cake for breakfast!) is because they make great snacks, leftovers and take anywheres. I found this recipe at Annie's Eats and just couldn't resist. And then I couldn't resist them all day yesterday and even this morning. There is just something about a little bit (or a lotta bit) of chocolate in the morning that just gets me going!

Chocolate Chip Muffins

(about 18 muffins)

2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 T butter, softened
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
3/4 cup milk
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line muffin pan with liners

In a bowl combine the flour, salt and baking powder. Set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time. Mix in the vanilla until well blended. Add half of the flour mixture to the bowl and mix on low speed just until incorporated. Add the milk and mix until combined. Mix in the rest of the flour mixture, beating just until incorporated. Fold in the chocolate chips using a rubber spatula.

Divide the batter evenly between the prepared muffin liners. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely. This made 18 muffins for me.

Poppy Seed Muffins

This is for my cute niece Avrielle because I know you L.O.V.E. these! My mom used to make these growing up and they have always been a family favorite! They are so light and so yummy especially with fresh fruit!

Poppy Seed Muffins

3 cups flour

2 cups sugar

1 1/2 t baking powder

1 1/2 t salt

1 1/2 T poppy seeds

1 1/2 cups milk

1 cup oil

3 eggs

1 1/2 t almond extract

1 1/2 t vanilla

Preheat oven to 350. Mix all the dry ingredients together until blended. Add the wet ingredients and mix until completely combined and smooth. Fill greased or papered muffin cups until about 3/4 full. Bake at 350 for 15 minutes or until golden brown and toothpick comes out clean. This will make 24 muffins.

Coffeecake Muffins

The name definitely says it all and these DON'T disappoint! I found these muffins at The Brown Eyed Baker. Great food blog! So the next time you NEED muffins, (I tend to NEED them at least once a week) this is your recipe!

Coffeecake Muffins

1/2 cup pecans

1/4 cup dark brown sugar

1 t ground cinnamon

2 cups flour

1 cup sugar

1/2 t salt

1 stick butter, softened and cut into pieces

1 1/2 t baking powder

1/2 t baking soda

3/4 cup sour cream or plain yogurt

1 egg

1 t vanilla

For the Glaze

1 cup powdered sugar

2 T water

Preheat oven to 350. Grease muffin pan. Chop nuts until they are the size of sesame seeds, add brown sugar and cinnamon and mix. Set aside. Mix together the flour, sugar, and salt. Add the butter and cut into flour mixture until the butter is the size of oats. Remove 1/2 cup of this mixture and stir it into brown sugar mixture to make the streusel. Set aside 3/4 cup of the streusel mixture for the batter. (The rest of the streusel mixture will be your topping)

Add the Baking powder and baking soda to the remaining FLOUR mixture and stir. Next add the sour cream, egg and vanilla. Stir until just moistened. Add the 3/4 cup of reserved streusel mixture and stir until evenly distributed. Divide the batter evenly between the muffin cups. Sprinkle each muffin with about 1 tablespoon of topping, lightly press the topping into the muffin. Bake at 350 for about 18 minutes or until a toothpick, inserted, comes out clean. Let them cool for about 5 minutes and then remove from pan. Mix powdered sugar with water until smooth for the glaze and drizzle over the top of warm muffins. Serve immediately! This will make about 12 muffins.

Apple Cider Muffins

Muffins are one of my favorite breakfast foods and snacks. I wanted to do an apple muffin without chunks, I am not a fan. So, I found this recipe that has apple cider in it instead. These are so yummy, with a hint of apple flavor. I didn't have apple butter, so I just doubled the apple cider and it worked just fine.

Apple Cider Muffins
(adapted from Black Cat Kitchen)

Streusel:
2 tbsp. packed light brown sugar
4 tsp. whole wheat flour
1/2 tsp. cinnamon
1 tbsp butter, cut into small pieces

Muffins:
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 egg
1 t vanilla
1/3 cup packed light brown sugar (I used dark)
1/2 cup apple butter (I didn't have this, so I doubled the cider)
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Preheat oven to 400. Coat 12 muffin cups with cooking spray. (I actually got about 16 muffins)
Prepare streusel: Mix brown sugar, whole wheat flour, and cinnamon in small bowl. Cut in butter with pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.

Prepare muffins: Whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.Whisk together egg and brown sugar in medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into muffin cups and sprinkle with streusel.
Bake until golden brown and tops spring back when touched lightly, 15-25 minutes. Let cool in pan for 5 minutes, then cool on wire rack before serving.

Blueberry Muffins

Summer means blueberries in Michigan and although I don't totally love the little things alone, blueberry muffins are heaven! This is a great recipe too! I found it at Allrecipes.com but of course altered it a little.

Blueberries Muffins

3 cups flour
1 1/2 cups sugar
1 t salt
4 t baking powder
3/4 cup oil
2 eggs
2 t vanilla
3/4 cup milk
3 cups fresh blueberries

Crumb Topping

1 cup sugar
2/3 cup flour
1/2 cup butter, cut into chunks
3 t cinnamon
*mix all together with a fork or pastry cutter until crumbly

Preheat oven to 400. mix dry ingredients, then add the wet. Fold in blueberries last. Grease or line muffin pan. Fill the cups right to the top and generously sprinkle with crumb topping. Bake for about 20-25 minutes. This makes 24 muffins.

Banana Muffins (or Mini Loaves)

This is by far me favorite banana bread/muffin recipe ever! It comes from my sister in law Adena. I first had it at a family reunion when I was pregnant with my first son and I have not used another recipe since. I would say that it can be considered cake, it is so sweet and moist. They are heaven plain, with butter, or iced. You just may never go back to your other recipe!

Banana Muffins

3/4 cup buttermilk
1 1/2 cups brown sugar
3/4 cup sugar
1 1/3 cups butter, softened
2 1/4 cups banana, mashed (around 3 large)
3 eggs
1 1/2 t vanilla
3 cups flour
1 1/2 t baking soda
1 t salt
1 cup nuts, optional

Cream together butter and sugars. Add bananas, buttermilk, eggs and vanilla and mix. Add dry ingredients and mix well. Bake in greased muffin tin at 350 for 16-18 minutes. Mini loaves will take longer, about 25-30 minutes, or until toothpick inserted comes out clean. This will make 24 muffins or 8 mini loaves.

Oatmeal Muffins

My mom used to make these when I was growing up. I love that the smell of them makes my house seem so warm and loved. My kids absolutely love these! I like to make them with whole wheat flour instead of all purpose, but they are great both ways. And they are so quick and easy to throw together, I just love them!

Oatmeal Muffins

1 cup oats
1 cup buttermilk

Mix these together and then add:

1/2 cup oil
1/2 cup brown sugar
1 egg

mix again and then add:

1 cup flour or whole wheat flour
1/2 t baking soda
1/2 t salt
1 t baking powder

mix until combined. Pour into greased or lined muffin tin. Bake at 375 for 15 minutes or until golden brown. Makes 12 muffins