I love muffins. I guess that’s why I have shared so many muffin recipes already. And, I just might go as far as to say these Morning Glory Muffins are one of my very favorite. It is a substantial muffin and loaded with healthy ingredients.Continue Reading
Poppy Seed Muffins
Oh the humble muffin. Those little, individual packages of scrumptious-ness so perfect for snacking, breakfast, lunch and as a dinner side. Poppy seeds, along with wheat germ add great flavor and crunch to these poppy seed muffins, and they also provide some nice health benefits.
Cheese and Spinach Muffins
Do you sometimes want a little something to round out a meal you are serving? I have a suggestion. Cheese and spinach muffins. They aren’t sweet like what you might think of muffins to be. Rather, they are tasty and savory with a nice cheesy flavor.
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Cherry Almond Muffins
Muffins are perfect little baked goodness in individual serving-size packages. These cherry almond muffins are overflowing with fruit and nuts that having just one can be a real a challenge.
Orange Cranberry Streusel Muffins
Is breakfast a frantic, hurried pace of packing lunches and getting the kids out the door hopefully fully dressed and teeth brushed? If they have matched shoes it’s a win for the day! Let them grab a muffin or two and save one for yourself to enjoy peaceably with a cup of coffee. You will all love orange cranberry streusel muffins! They freeze beautifully, so bake a batch and pop in the freezer. Then they are ready when you’re not.Continue Reading
Allspice Crumb Muffins
Allspice is one of those spices less common than cinnamon, cloves and nutmeg. It imparts a warm flavor similar to those and adds a lovely note to these delicious Allspice Crumb Muffins. Conjuring thoughts of autumn, these crumb-topped muffins are perfect for breakfast or snacking with a cup of coffee or a cold glass of milk.Continue Reading
Cherry Chocolate Chip Muffins
The beginning of summer means it is the beginning of cherry season. That is pretty special for folks like me who love fresh cherries. I also love muffins so combining the two was a natural. I couldn’t leave it there so I tossed in some mini chocolate chips to make a batch of delicious glazed Cherry Chocolate Chip Muffins. They are perfect for breakfast or afternoon snacking.Continue Reading
Spiced Pear and Walnut Muffins
Those little gems are called muffins. Neat little individual packages of goodness that are great for breakfast, lunch and snacking time. These muffins are quick to make and travel well. They have all the flavors of autumn and a sweet, crunchy topping of brown sugar and nuts. Get your muffin tin out and bake a batch of spiced pear and banana walnut muffins.
Blueberry Muffins
One of my favorite things about summer is fresh blueberries. I have already shared a few recipes for blueberry muffins and I have yet another. This recipe for blueberry muffins produces a lighter, more cake-like crumb. I also swapped out half of the butter with applesauce to make them a little less in calories and lower in fat.Continue ReadingCheese and Spinach Savory Muffins
Leafing through a cookbook for a yeast bread to accompany a grilled London Broil I was serving, I noticed a muffin recipe with cheese and spinach. Sounded good to me so I pulled out my muffin pan instead of my bread maker.
These muffins were just what I was looking for… a savory addition and a little something extra to serve for dinner. I was surprised to read reviews online that some thought the muffins were on the bland side. Some mentioned they were dry. Mine were flavorful and not dry at all. I thought they were great, with a different texture than, say a blueberry muffin
I did think the muffins would benefit from a tiny bit of sweetness. So next time I might add a tablespoon of sugar to the dry ingredients. A bit of jelly or jam is always an option 😉
Remember, when adding the wet ingredients into the dry, use a light hand and fold gently just until the flour mixture is incorporated. Avoid over-mixing.
Cheese and Spinach Muffins
Originally published in Betty Crocker’s BEST of BAKING copyright 1997, p56
Preheat oven to 400 degrees
Grease or Spray muffin pan (I used paper liners and it was hard to get all of the muffin off the paper)
Yield: 1 dozen.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
(heaping) 1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Swiss cheese, (or cheddar or even feta if you want)
1/2 cup chopped fresh spinach (I rounded up on the spinach)
2 tablespoons chopped green onions (I used chives from the garden)
1 egg
1-1/4 cups milk
1/3 cup butter, melted and slightly cooled
Additional Parmesan cheese to sprinkle on top
Directions
In a large bowl, whisk the flour, baking powder, salt and pepper, being sure all ingredients are evenly distributed; Stir in Parmesan cheese, Swiss cheese, chopped spinach and onions,
In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened.
Divide mixture evenly in muffin pan. Sprinkle with additional Parmesan cheese.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutritional Facts
1 serving (1 each) equals 167 calories, 8 g fat (5 g saturated fat), 40 mg cholesterol, 263 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
Cherry Almond Muffins with Mini Chocolate Chips
Serving up a plate of muffins filled with fresh cherries, a hint of almond and a surprise of mini chocolate chips.
Cherry Almond Muffins with Mini Chocolate Chips
yield 18 muffins
½ cup unsalted butter (1 stick), room temperature
1 cup sugar
2 eggs
1 cup sour cream (I used light)
1/2 tsp almond extract
1 tsp lemon zest
2 cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup Fresh Cherries, pitted
1/4 cup mini chocolate chips
Glaze
1 cup confectioners’ Sugar
tiny pinch salt
milk or cream
sliced almonds (optional)
Directions
In a bowl, sift together the flour, baking soda, baking powder and salt.
In mixer bowl, cream butter and sugar well. Add eggs and beat until smooth. Mix in sour cream, almond extract and lemon zest. Add sifted dry ingredients and blend. Gently fold in cherries and mini chocolate chips.
Line muffin tins with paper liners or grease and flour tins. Fill with batter; bake at 375 degrees for 25 – 30 minutes. Bake mini muffins for 18 minutes.
I made 12 regular muffins and 12 mini muffins
Glaze: In small bowl, stir together glaze ingredients until smooth. Spread on cooled muffins and top with sliced almonds and a few mini chocolate chips.
Very Berry Muffins
We love berries and we love muffins. We love them for breakfast, mid-morning or afternoon snack, with a cold glass of milk or with a hot cup of coffee. Very berry muffins can be made with any berry you like!Continue Reading
Sweet Carrot & Cranberry Muffins
wow… these muffins head to the top of the leader board of our list of favorites. I served them with dinner for my cousins and aunt and they disappeared. Filled with three cups of shredded carrots and lots of sweet, dried cranberries, sweet carrot & cranberry muffins are moist and hearty.  Spread with frosting or whipped cream cheese and they are almost dessert!Continue Reading
Poppyseed Muffins
I love muffins and these little gems burst with flavor from a lemony glaze that is both sweet and tart. Serve at breakfast or as a snack. I recently served poppyseed muffins as a side with Parmesan Chicken Cutlets. Keeping with the lemon theme, they were a nice accompaniment with the greens and Lemon Vinaigrette dressing.Continue Reading
Cherry Muffins
My blogging friend and author of children’s books, Beth, from Of Muses and Meringues recently shared this King Arthur recipe for muffins. John and I love muffins of all types so I couldn’t wait to whip up a batch, especially since I had a can of cherries in my pantry that needed using.
Beth recommends fresh or frozen cherries but the canned cherries worked well too.
Oh, I made them a bit lighter by substituting unsweetened applesauce for half of the butter 🙂
Cherry Muffins
(from King Arthur Flour)
1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, and drained (either fresh or frozen)
1 cup slivered almonds, lightly toasted
1 tsp almond extract
granulated sugar for sprinkling
Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.
Oatmeal Sweet Potato Muffins
Enjoy Oatmeal Sweet Potato Muffins for breakfast, snack or when you want a hearty treat. Moist with the goodness of sweet potatoes and a crunchy oatmeal crumb topping. Continue Reading