Tag Archives: Muffins

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas

Small Batch Banana Muffins

Small Batch Banana MuffinsJust in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.Small Batch Banana MuffinsSmall Batch Banana MuffinsIt will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.Small Batch Banana MuffinsIt will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.Small Batch Banana MuffinsIt will work if you use canola oil or coconut oil or melted butter.Small Batch Banana MuffinsIt will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.

That never happens. It’s a quarantine miracle.Small Batch Banana MuffinsEr, *six* quarantine miracles.Small Batch Banana Muffins

Small Batch Banana Muffins
makes 6 standard muffins

1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed

Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.

In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.

In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Small Batch Banana MuffinsSmall Batch Banana MuffinsSmall Batch Banana Muffins

Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl MuffinsUntil a few weeks ago, I hadn’t put a muffin recipe on here in about 2.5 years—it’s been even longer for cupcakes. If you had asked why, I would have said it’s because I hate cleaning muffin pans, which is the absolute truth. Too many corners for stuff to get stuck.Brown Butter Nutella Swirl MuffinsAnd while muffin/cupcake liners are the obvious solution to that problem, there was another to contend with: I was not terribly confident in my base muffin recipe. But then I went and tested the crap out of my Lemon Poppy Seed Muffins and found a formula that works every time and can be adjusted easily without disaster and, well, I made you some Brown Butter Nutella Swirl Muffins. You’re welcome.Brown Butter Nutella Swirl MuffinsYou read that right: Brown Butter. Nutella Swirl. Muffins. Basically every good thing in the world in a handheld treat that is somehow suitable for consumption at breakfast.Brown Butter Nutella Swirl MuffinsThe recipe for these muffins has a few adjustments from the Lemon Poppy Seed version, but not many. Besides the obvious flavor difference, there’s a little more flour and I swapped some of the milk for sour cream, making the batter a little thicker so the Nutella swirls don’t sink.Brown Butter Nutella Swirl MuffinsAnd speaking of Nutella swirls, they are applied in two phases. Basically, you add half the batter to the muffin cups, then swirl in some Nutella, then top with the remaining batter and swirl in remaining Nutella.Brown Butter Nutella Swirl MuffinsY’all, these are so good. The interiors are feather soft and the Nutella swirls make every bite extra decadent, as all things with Nutella should be. Also, there’s a little variance in each bite—you could have a little Nutella or you could have a lot! The brown butter is subtle, as it is in my Brown Butter Strawberry Shortcakes and Chocolate Chip Scones, but brings a little nuance that you wouldn’t get with regular melted butter. Not that making these will regular melted butter would ever be a bad idea.Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl Muffins
makes 12 muffins

1/2 cup unsalted butter, cut into 8 pieces
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/4 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup Nutella

Preheat oven to 400F. Line a 12-cup standard muffin pan with cupcake liners. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

In a small-medium mixing bowl (or large measuring cup), whisk together brown butter, eggs, milk, sour cream, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Add 2 tablespoons batter to each muffin cup. Drop 1 teaspoon Nutella into each muffin cup and use a toothpick (or thin knife) to swirl it around. Divide remaining batter among muffin cups (about 1 1/2-2 more tablespoons each). Top each with another teaspoon of Nutella and swirl again. Muffin cups will be very full.

Carefully tap the pan on the counter a few times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-15 minutes.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Brown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed MuffinsIt’s been gloomy out lately, but I’m keeping it sunny in my kitchen with these classic Lemon Poppy Seed Muffins.Lemon Poppy Seed MuffinsThey’ve got loads of bright lemon flavor from fresh zest and juice, a little crunchy texture from poppy seeds, and they stay moist for days thanks to ingredients like eggs, oil and whole milk.Lemon Poppy Seed MuffinsThese muffins come together quickly and easily and don’t require a mixer. In fact, a mixer would be a detriment here. The secret to tender Lemon Poppy Seed Muffins (and most muffins and quick breads) is to mix them as little as possible. You can stir the wet and dry ingredients separately as much as you like, but once they’re in the same bowl, you want to stir just 15 or 20 times.Lemon Poppy Seed MuffinsThe batter is divided into 12 muffin cups before being baked at 400F for five minutes, and then 350F for fifteen more. That initial blast of heat helps them to dome, while the remaining bake time ensures they cook evenly.Lemon Poppy Seed MuffinsOnce baked, let your muffins cool a few minutes before drizzling on a quick lemon glaze. You could skip it in the name of breakfast or health, but…why?

Life is short. Muffins are breakfast-appropriate cupcakes. This glaze is “secretly” an icing.

Don’t. skip. the. glaze.Lemon Poppy Seed MuffinsServe your Lemon Poppy Seed Muffins up with coffee or tea or whatever makes you happy. Good luck resisting a second. I’ve been known to eat three or four of these throughout the day, which seems like a lot, but can you blame me?Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
makes 12 muffins

3/4 cup granulated sugar
3 tablespoons lemon zest (about 2 medium lemons)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3 tablespoons poppy seeds
1 cup whole milk, room temperature
1/4 cup fresh lemon juice (about 1 1/2 medium lemons)
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Glaze:
1 cup confectioners sugar
2 tablespoons fresh lemon juice (about 1/2-1 medium lemon)

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners. Set aside.

In a medium mixing bowl, use your fingertips to rub lemon zest into sugar. Whisk in flour, baking powder, baking soda, salt, and poppy seeds.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, lemon juice, oil, eggs, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Divide batter among muffin cups—they will be full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-16 minutes.

Meanwhile, place a cooling rack over a sheet of parchment or wax paper.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack.

Make glaze. In a small bowl, use a fork to whisk together confectioners sugar and lemon juice until thick, but pourable. Pour or drizzle over muffins. Let sit 5-10 minutes before serving. Glaze will set completely after several hours.

Leftovers will keep covered at room temperature for up to three days. Unglazed muffins may be double-wrapped in plastic and frozen for up to 3 months.Lemon Poppy Seed MuffinsLemon Poppy Seed Muffins

Carrot-Zucchini Muffins

Carrot-Zucchini MuffinsI’m such an optimist when it comes to meal planning. I start every week with the best of intentions, picking up a ton of fresh produce. Tomatoes and avocados go quickly around here, being tossed with pesto or mashed into guacamole or served on toast. Greens go with fried eggs or are made into a huge salad with any odds and ends I have in the fridge. But no matter what I do, something gets forgotten.

Carrot-Zucchini MuffinsLast week, it was nearly a pound of carrots and a few zucchini. I made some into hash browns (recipe coming soon!), but I can only eat so many of those in a week. Instead of letting good produce sit in the fridge for another day or two, I turned to my go-to Zucchini Bread recipe.

Carrot-Zucchini MuffinsIn addition to being delicious, these Carrot-Zucchini Muffins are a little more nutritious than your average breakfast pastry. For one, they’re made with shredded carrots and zucchini–there’s a full 1/4 cup of vegetables in every serving!

Carrot-Zucchini MuffinsThe batter can certainly be made with only all-purpose flour, but I like to use half whole wheat flour here. Where using all whole wheat flour has the potential to make things dry and crumbly if not handled properly, using it in a 50/50 ratio with all-purpose keeps everything nice and soft. The resulting muffins have a nutty whole grain flavor and fluffy interiors–the best of both worlds.  

Carrot-Zucchini MuffinsCarrot-Zucchini Muffins are pretty low in sugar, coming in at less than a tablespoon per serving. While adding a few more tablespoons of sugar could certainly amp up the flavor, 1 1/2 teaspoons of cinnamon and a touch of nutmeg basically do the same thing without adding to the calorie count.

Carrot-Zucchini MuffinsIf you’re looking to get some extra vegetables into your family this summer, this is one easy way to do it. These muffins have all that carrot and zucchini, a bit of whole grain, and with such minimal sugar, seconds are encouraged. Also, they freeze like a dream–just pop a frozen muffin in the microwave for 45 seconds or so. Served alongside a glass of Cold Brew, eating your vegetables has never been so delicious.Carrot-Zucchini Muffins

Carrot-Zucchini Muffins
makes 12 standard Muffins

1 cup all-purpose flour
1 cup whole wheat flour (or white whole wheat flour)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I use canola)
2/3 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups shredded carrots, not packed (about 3 medium carrots)
1 1/2 cups shredded zucchini, not packed (about 2 medium zucchini)

Preheat oven to 400F. Line a muffin tin with cupcake liners, or grease well. Set aside.

In a medium-large mixing bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together oil and brown sugar. Add eggs one at a time, followed by vanilla. Whisk in dry ingredients in two installments, mixing just until combined. Fold in shredded carrots and zucchini. Divide batter among prepared muffin cups. Tap full pan on the counter five times to release any large air bubbles.

Bake 5 minutes before reducing the heat to 350F for another 12-14 minutes. Muffins are ready when a toothpick inserted in the middle comes out clean. Let muffins cool in the pan for 5 minutes before removing to a rack to cool completely.

Leftovers will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to five.

To freeze, place cooled muffins on a baking sheet and freeze for 2 hours. Transfer to a labeled freezer bag. Store in the freezer for up to three months. To thaw, place in the refrigerator overnight or microwave for 45 seconds-1 minute.

Carrot-Zucchini Muffins