Biscoff Pumpkin Muffins

Recipe modified from Lil' Luna

What you need:

Muffins

1 1/2 cup all purpose flour (sifted)

1 cup sugar

1/4 cup brown sugar

1 cup pumpkin puree (not pie filling)

2 eggs (room temperature)

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1/4 cup water

3/4 tsp salt

1 tsp baking soda

1/4 tsp baking powder

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

Streusel

1/4 cup all purpose flour

1/4 cup sugar

1/4 cup brown sugar

1/4 cup Biscoff cookies (finely crushed) or oatmeal (I was out of cookies so used this)

2 TBsp Biscoff Creamy spread

3 TBsp unsalted butter (cold)

1/2 tsp ground cinnamon

Filling

4 oz original cream cheese (softened)

2-3 Tbsp Apple butter

How to make them:

Preheat oven to 350˚F.

Line one standard size muffin pan with liners, set aside.

In a bowl of an electric mixer on low speed, combine the sugar, brown sugar, puree, vegetable oil, applesauce, water, and vanilla extract.

Add the eggs, one at a time, mixing until just combined.

In a medium size mixing bowl, sift together the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon.

With the mixing speed on low, gradually add in the dry ingredients, scraping down the sides as needed, mix until no flour pockets remain, set aside.

For the streusel, in a small mixing bowl combine the sugar, brown sugar, flour, crushed cookies or oatmeal (like I used), and ground cinnamon.

Using a pastry blender, cut in cold butter and Biscoff spread.

Continue working the mixture with the pastry blender until it resembles chunks about the size of a pea.

Scoop in enough batter to fill 1/3 of each muffin well.

Then scoop a bit of the cream cheese filling on top of the muffin batter.

Next top the cream cheese with another scoop of muffin batter.

Sprinkle some of the streusel topping on the muffin batter.

Gently pat the streusel into the batter to help it bake into the muffin.

Place in the oven and bake for 18-22 minutes or until the tops spring back and the streusel is golden brown.

Remove from the oven and allow to cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.

Then ENJOY!

Pumpkin Banana Muffins

     Last night I asked Liam what he would like for breakfast in the morning, he told me he wanted muffins.  Alrighty, I guess we are having muffins in the morning!  I recently made a dessert with some pumpkin, and I had A LOT left, so thought I would find a muffin recipe so I could use up the rest.  And I did...Pumpkin Banana Muffins! PERFECT!

Found the recipe from Strive for Progress.

Ingredients:
3 cups all purpose flour (sifted) 2 tsp baking soda 2 tsp baking powder 1 tsp salt 2 eggs (room temperature) 1/2 cup unsalted butter (melted) 1 cup honey 3 bananas (mashed) 1 cup pureed pumpkin 1 cup chocolate chips (optional) 1/2 chopped toasted walnuts (optional)
How to make it:
Preheat oven to 375 degrees F. Line muffin pan with paper liners. In a bowl of an electric mixer, combine the flour, baking soda, baking powder, and salt, mix on low speed. Then add bananas, pumpkin, honey, eggs, and melted butter. Mix at medium speed until combined. Stir in the chocolate chips or walnuts if using. Scoop batter into prepared muffin pans. Bake in oven for 18-20 minutes or until toothpick inserted comes out clean and muffins are golden brown. Let cool on wire rack then ENJOY!

Strawberries & Cream Muffins

     Living here in the desert I have noticed that the produce does not last long! Seem like we have to eat all the fruits and veggies up quick before they go bad.  So, today I tried to use up the strawberries before they got gross and had to toss them.  I found a great recipe on Eat Meets West for Strawberry & Cream Muffins.

Ingredients:

Muffins

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1 1/2 tsp vanilla extract

2 large eggs (room temperature)

1 TSsp unsalted butter (melted)

2/3 cup cream

1 1/2 cups strawberries (chopped)

Crumb

1/3 cup all purpose flour

3 TBsp packed brown sugar

3 TBsp unsalted butter (softened)

1/2 tsp ground cinnamon

pinch of salt

How to make it:

Preheat oven to 375 degrees.

Line a muffin tin with muffin papers.

Sift together the flour, 1 cup sugar, baking powder, and salt in a mixing bowl.

In a separate bowl whisk together the eggs, cream, and vanilla until combined.

Slowly add the flour mixture then the melted butter, stirring until just combined.

Carefully fold in the strawberries. 

Set aside.

Combine the ingredients for the topping and mix them to create a crumble texture.

Fill the paper liners 2/3 full, then sprinkle with generous amount of crumble.

Bake for 20-25 minutes or until a toothpick comes out clean.

Cool on wire rack then Enjoy!

PB & J Muffins

     I love baking muffins, so today I wanted to try my hand at making some new ones I haven't done before.  I found this great recipe from My Love For Cooking that I thought I would bake up!  They turned out really good, but I think I would scoop in more jam.

Ingredients:

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup brown sugar

6 TBsp butter (melted and cooled)

3/4 cup peanut butter

2 large eggs

1 cup milk

about 1/3 cup jam (I used raspberry)

How to make them:

Preheat oven to 375 degrees.

Line muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.

In a medium bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth.

Pour into the flour mixture and stir until just combined.

Fill each cup of the prepared muffin time about halfway up with batter.

Top each with a heaping teaspoon of jam, cover with remaining batter.

Each muffin cup filled to the top.

Bake for 17-20 minutes, until a toothpick comes out clean and the top of the muffin springs back when lightly pressed.

Cool on wire rack then Enjoy!

Want S'more Muffins?

     The other day I set up our little tent in Liam's room for him to "Camp In" and sticking with that theme of camping, when he woke up I made him some S'more Muffins.  They were very tasty and perfect with a cup of coffee for me and OJ for him! Liam loved sleeping in the tent, wants to sleep in there tonight as well!

Found original recipe at Recipes by Photos

(I added topping the muffins with a toasted marshmallow)

Ingredients:

3 TBsp butter (softened)

1/4 cup packed brown sugar

4 tsp sugar 

1 egg (room temperature)

1/3 cup sour cream

3 TBsp 2% milk

2/3 cup all purpose flour

1/2 cup graham crackers crumbs (I used Nilla wafers, since I didn't have any graham crackers)

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon

1/8 tsp baking soda

1/3 cup milk chocolate chips

6 TBsp marshmallow creme

3 Large marshmallows (cut in half)

How to make them:

Preheat oven to 400 degrees.

In a small bowl of an electric mixer, cream butter and sugars until light and fluffy.

Beat in the egg until well combined.

Then add in the sour cream and milk, mix to combine.

In another bowl, combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda.

Add the flour mixture to the butter mixture, beat until moistened.

Fold in chocolate chips.

Coat 6 muffins cups with cooking spray or line with cupcake liners.  

Fill each cup 1/4 full with batter.

Spoon 1 TBsp marshmallow creme into each muffin cup.

Top with remaining batter.

Bake for 14-16 minutes or until toothpick inserted near the center comes out clean. 

Take out of oven and place half of one marshmallow on top of the muffin.

Place the muffins under the broiler to toast the marshmallow. 

Cool for 5 minutes before removing from pan to wire rack to cool.

Serve warm and Enjoy!

Maple Glazed Apple Cinnamon Chip Muffins

     I've had a bag of these Cinnamon Chips hanging out in my pantry and thought today was a good day to try them out.  I found a great recipe on the She Knows blog courtesy of Pinterest, of course, for Maple Glazed Apple Cinnamon Chip Muffins.  They turned out really yummy and the cinnamon chips are the perfect addition, along with the fresh diced apples!

Ingredients:

Muffins

1/4 cup unsalted butter (softened)

1/4 cup vegetable oil

1/2 granulated sugar

1/3 cup brown sugar (packed)

2 large eggs (room temperature)

1 1/2 tsp baking powder

1/4 tsp baking soda

2 tsp pumpkin pie spice

3/4 tsp salt

1 tsp vanilla extract

1 2/3 cup all purpose flour

1 cup milk 

1 1/2 cups diced apples (I used Gala, recipes calls for Granny Smith)

3/4 cup cinnamon chips

Glaze

3 TBsp unsalted butter (melted)

1 cup confectioner's sugar (sifted)

3/4 tsp vanilla extract

1 TBsp hot water

1 TBsp pure maple syrup

How to make them:

Muffins

Preheat oven to 425 degrees.

Lightly grease standard muffin tin or line with paper muffin/cupcake cups.

Spray each cup liner with nonstick cooking spray, will ensure cups peel off easily.

In a medium bowl of an electric mixer, cream the butter, vegetable oil, brown sugar, and granulated sugars until smooth.

Add eggs, beat until combined.

Stir in baking powder, baking soda, pumpkin pie spice, salt, and vanilla.

Stir in the flour into the butter mixture, alternating with the milk, beginning and ending with the flour, making sure everything is thoroughly combined.

Fold in apples and cinnamon chips.

Scoop batter evenly into prepared muffin tins, filling the cups nearly full.

Bake muffins for 15-17 minutes or until they are golden pail and a toothpick inserted in the middle comes out clean.

Glaze

In a medium bowl, mix together the melted butter, confectioner's sugar, vanilla, water, and maple syrup.

Whisk until smooth.

When muffins are cooled slightly, dip the muffin crown into the glaze and allow glaze to harden.

Serve warm and Enjoy!

Dark Chocolate Cherry Muffins

     I don't know about you, but I love fresh cherries! Since cherry season is upon us, I recently bought a big bag of yummy red cherries and have been eating them almost every day.  This morning I found a recipe for some Dark Chocolate Cherry Muffins from this blog The Bakerita, so I thought I would give them a try.  I wanted to make something different other then blueberry, banana nut, or apple cinnamon that I usually make.  Liam is my little muffin monster, so if he approves, then the recipe it s keeper!

Here's what you need:

3 cups all-purpose flour
1 1/2 cups sugar
1 tsp salt
1 TBsp and 1 tsp baking powder
2/3 cup vegetable oil
2 eggs, room temp.
1 tsp almond extract (I used vanilla instead)
2/3 cup milk
2 cup fresh cherries, pitted & quartered
4 oz. bittersweet chocolate, finely chopped

How to make them:

Preheat oven to 400 degrees F.  Grease muffin pan or line with cupcake liners.
Whisk or sift together flour, sugar, salt, baking powder.
Pour vegetable oil into a 2 cup liquid measuring cup; add the eggs, almond extract, and enough milk to reach 2 cups.
Gently whisk together the ingredients in the cup with a fork or small whisk.
Stir into flour mixture.
Fold in the cherries and chocolate.
Fill muffin cups almost to the top.
Bake for 20-25 minutes in oven or until toothpick comes out cleanly.

** After they cooled I drizzled some melted chocolate over the tops **

Morning Muffins

   

     Have you ever had those days where you want some muffins but don't want to make them from scratch?  Well, I have a simple semi-homemade solution for you.  When you're at the grocery store pick up a few packages of those pre made muffin mixes, you can choose any flavors or brands. Also, you will need a package of your favorite flavor of Quaker Instant Oatmeal. Today, I used Betty Crocker's Blueberry muffin mix and Quaker's Peaches & Cream Instant Oatmeal, because that's what I had on hand.  Here's everything you will need:

Ingredients / Supplies:

• 1 package Betty Crocker Blueberry muffin mix
• 1 package Quaker Peaches & Cream instant oatmeal 
• muffin pan
• cupcake liners (optional)
• mixing bowl
• Whisk / mixing spoon
• 1/2 cup water
• 1 TBsp butter, melted
• small microwavable bowl
• ice cream scoop

Directions:
     Preheat your oven to according to the muffin mix package directions, I set mine for 400 degrees.  Line your muffin pan with the cupcakes liners, if you choose not to use liners that's fine too.  Make muffins according to the package directions.  For this mix, I mixed 1/2 cup of water and the dry muffin mix in mixing bowl using my whisk just until blended.  Then using an ice cream scoop, scooped the batter into the cupcake liners, set those aside.  Next, take 1 TBsp of butter and melt it in the microwave.  Open the package of instant oatmeal and mix with the melted butter, should form a chucky oatmeal crumble.  Spoon the crumble evenly onto the top of the batter in the muffin pan.  Then place in the oven and bake according to the package, mine took 16 minutes to a perfect golden brown.  Take them out and let cool.  Serve with some fresh berries, yogurt, and OJ for a great breakfast! Enjoy!