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Banana Nut Muffins

11 Nov


This recipe has been in our family for quite a while and is always my go-to when I need to use up some super ripe bananas. I remember my mom would make these for us when I was a kid and they freaked me out at first. You know how when baking with fresh banana you get those tiny black strings? I thought they looked like little worms and didn’t want to eat them at first. But, once I got over my irrational fear and took a bite, there was no turning back.

These muffins can be made with or without nuts. They’re super easy to make and everyone is sure to love them. I hope they become a staple in your family like they have been in mine!

Banana Nut Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
2 cups flour
1/2 cup cold water
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 super ripe bananas, mashed
1/2 cup chopped walnuts, optional

Yield: 1 1/2 dozen muffins

Preheat the oven to 350 degrees F. In a mixing bowl, cream together the butter, sugar, and eggs. Add the rest of the ingredients and mix until combined.

Line a muffin pan with liners and scoop the batter, filling 2/3 of the way. Sprinkle some chopped nuts on top. Bake for 20 minutes. Let them sit in the pan for a few minutes then put them on a wire rack to finish cooling. Store in an airtight container as needed.

Source: My mother, originally from my Aunt Carole

Chocolate Banana Bread Muffins

27 Aug


So lets be real. Muffins are just an excuse to have cake for breakfast, right?

I had some very ripe bananas to use and didn’t want to make my usual banana nut variety of muffins, so thought a chocolate banana combo would be awesome. And indeed it was! Between the cocoa powder, melted chocolate, and chocolate chips, these are totally dessert for breakfast. But there’s banana involved, so they’re redeemed by at least a little nutritional value. (At least that’s what I tell myself.)

While the chocolate is the star of these muffins, you do still get an obvious banana flavor in each bite. You can add nuts if you want, but I felt like leaving it out this time. Also, you can skip the muffin approach and bake this into a loaf instead. (like the original recipe) Just spoon the batter into a prepared loaf pan and bake for 50-60 minutes. Either way, it’s good eats! Enjoy!

Chocolate Banana Bread Muffins

1 stick butter, softened
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1/4 tsp espresso powder (optional)
1 1/2 tsp baking powder
1 tsp salt
4 oz bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips

Yield: 1 1/2 dozen muffins

Preheat oven to 350 degrees F. Line a muffin tin with papers and set aside. Stir together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt in a large bowl.

In the bowl of an electric mixer, cream the butter until fluffy, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until incorporated. Do not over mix. Gently stir in the chips.

Scoop the batter evenly into the muffin pan (about 2/3 full) and bake until a toothpick inserted into the center comes out almost clean, about 20 minutes. Put the pan on a cooling rack for about 5 minutes before taking them out of the pan. Let them cool completely on a cooling rack or enjoy while still warm.

Source: Slightly adapted from Mama’s Gotta Bake

Mini Snickerdoodle Muffins

30 Dec

I’ve been wanting to make these muffins for a while now, since snickerdoodles are a favorite in our house. How can you beat a delicious cookie in muffin form? The original recipe was for full sized muffins but I decided to use my cute mini pans for a bite sized treat.

I was a little disappointed however, that they didn’t look the way I planned. They were supposed to spread and look like a flat snickerdoodle cookie on top. (see the original recipe for an example) I guess I didn’t put enough batter in the paper, because mine just looked like regular muffins. Oh well – they still tasted great! I’ll have to play around with it to get the right look, or try them full sized to see if that makes any difference.

Mini Snickerdoodle Muffins

1 cup flour
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
4 Tbsp butter, softened (1/2 stick)
1/3 cup sugar
1/8 tsp ground cinnamon
1 large egg
1/2 cup milk
1/2 tsp vanilla
Cinnamon sugar for sprinkling on top

Yield: 20-24 mini muffins

Preheat oven to 400 degrees F. In a bowl, stir together the flour, salt, cream of tartar, cinnamon, and baking soda.

Cream the butter and sugar together with a mixer until light and fluffy. Add the egg and mix until incorporated. Add the milk and vanilla and mix until well combined. Add the dry ingredients to the wet ingredients a little at a time and mix just until moistened. Line a mini muffin tin with papers and fill almost all the way with batter.  Sprinkle the tops with cinnamon sugar. Bake 10-12 minutes, or until a toothpick comes out clean. Serve while warm or let them cool and enjoy!

Source: Adapted from Eat at Home

Blueberry Lemon Muffins

22 Jun

This recipe is a nice twist on your standard blueberry muffin – the lemon gives it a brighter flavor and the addition of cornmeal adds a different (but nice) texture. Using your own hand picked blueberries makes it a little more special too! 🙂

Blueberry Lemon Muffins

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
1 cup milk
3 Tbsp butter, melted
1 large egg, lightly beaten
Juice and zest of 1 medium lemon
Cooking spray
1 Tbsp sugar

Preheat the oven to 400 degrees F. Combine the first 6 ingredients in a mixing bowl. Add the blueberries and lightly stir to incorporate. Combine the milk, butter, lemon juice and zest, and egg in a bowl. Lightly whisk together. Add this mixture to the flour mixture and stir together until just moist. (try not to over mix!)

Coat a 12 cup muffin tin with cooking spray, or line with paper liners. Spoon the batter into the muffin tin and sprinkle the tops of each with a pinch of sugar. Bake the muffins for 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffins from the tin immediately and cool on a wire rack. Serve while warm (ideally) and enjoy!

Source: Slightly adapted from

Carrot Cupcakes with Cream Cheese Frosting

19 Mar

These cupcakes were made to celebrate the Birthdays of two lovely coworkers of mine. (On a side note, becoming the Birthday dessert fairy is quite fun! 🙂 ) The moist and spicy cake mixed with the creamy frosting made for a rich and delicious treat. You can also leave some unfrosted and eat them as an “almost” breakfast food.

Carrot Cupcakes with Cream Cheese Frosting

For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium) carrots, peeled and grated
1 1/2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 1/2 cups canola, safflower, or vegetable oil

For the Frosting:
12 oz cream cheese, softened
7 1/2 Tbsp unsalted butter, at room temperature
1 Tbsp vanilla extract
3 3/4 cups confectioners’ sugar

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

Grate the carrots using a food processor (the faster & easier way) or a grater. Combine the sugars, eggs, and oils in a bowl and mix together. Add the dry ingredients a little at a time, mixing until smooth. Add the carrots and mix until well combined. (can be done by hand or using a stand/hand mixer)

Scoop the mixture evenly into the prepared cupcake liners. (about 3/4 full) Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let them cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. (or using a hand mixer) Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Source: Slightly adapted from the way Annie’s Eats makes them

Honey Cornbread Muffins

12 Nov

I’m a big fan of cornbread, and this is my absolute favorite recipe so far. These cornbread muffins are the perfect addition to all kinds of meals and are a sinch to make. The sweet hint of honey brings these muffins through the roof! I always add a little extra, cause I’m a honey loving lady : )

Honey Cornbread Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Paper muffin cups and a 12-cup muffin tin

Preheat oven to 400 degrees F.

In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Source: The Food Network – The Neelys

Blueberry Muffins

26 Jul

I’ve made these blueberry muffins several times now, but this was the best batch in my opinion! They were much lighter and fluffier this time. These are SO easy to make and one of the little things I like best about this particular recipe is that you sprinkle some sugar on top of the muffin halfway through baking. It’s a nice little touch : )

2 cups all-purpose flour
2 Tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup milk
1 1/2 cups fresh blueberries (frozen work too)
1/2 cup brown sugar or white sugar

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Source: Paula Deen – Food Network