Tag Archives: Muffins

Carrot Cream Cheese Muffins

Carrot Cream Cheese Muffins

There are two kinds of people: the ones who love carrot cake and the ones who don’t. I’m decidedly the former, as evidenced by posting two carrot recipes in a row. To those of the latter persuasion, let me say this: sorry, not sorry.

Carrot Cream Cheese Muffins

Where last week’s carrot cake was vegan and gluten-free, this week’s muffins are quite the opposite. Made with a carrot-flecked batter and filled with a little well of sweetened cream cheese, these Carrot Cream Cheese Muffins are a delightful addition to your Easter repertoire.

If these look familiar, it’s because they are…kind of. They’re inspired by some cream cheese-filled muffins Starbucks used to have (and maybe still does) that looked cute, but didn’t taste very good. These muffins, however, look cute *and* taste great. I should know—it took eight batches to get them just right!

Carrot Cream Cheese Muffins are simple to make, but require some special assembly. Once you’ve whisked up the carrot muffin batter, put 3 tablespoons in each well of a standard muffin pan. Next, pipe some sweetened cream cheese into the center of each well of batter. It’s about a heaping tablespoon of cream cheese per muffin, but since that’s impossible to measure while piping, I have a little trick. The wells are about 3/4 full before the cream cheese, so when I pipe it in, I watch for the batter to juuuuust reach the top of the well. It’s the perfect amount every time.

Carrot Cream Cheese Muffins

These muffins bake up in just about 20 minutes, getting some lift from a 425F start, then baking to perfection at 375F. The cream cheese will rise to the upper third of the muffins and expand a bit, which is a very good thing as far as I’m concerned. If you’d like a well that goes further into your muffins, bake them at 350F for 20 minutes. You should know, though, that if you go for the lower temperature, you’ll have flatter muffins.

That said, they’re delicious both ways. There’s no wrong way to get your carrot cake on, after all.

Carrot Cream Cheese Muffins
makes 12 muffins

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

Cream Cheese:
1 8-ounce brick full-fat brick-style cream cheese
1/2 cup confectioner’s sugar

Preheat oven to 425F. Line a muffin tin with cupcake liners, or grease well. Set aside.

Make the carrot batter. In a medium-large mixing bowl, whisk together flour, brown sugar, cinnamon, ginger nutmeg, baking powder, baking soda, and salt. Set aside.

In a liquid measuring cup, whisk together oil and water. Add eggs one at a time, followed by vanilla. Whisk in dry ingredients in two installments, mixing just until combined. Set aside.

Fold shredded carrots into the dry ingredients. Add liquid in two installments, stirring to combine. Batter will be thick. Let batter sit 5 minutes while you prepare the cream cheese.

In a small-medium mixing bowl, use an electric mixer to beat cream cheese until it’s fluffy (about 2 minutes). Beat in confectioner’s sugar until combined. Load mixture into a piping bag, twist to close and snip off a corner.

Assemble muffins. Put 3 tablespoons of the carrot batter into each well of the prepared muffin tin. They will be about 2/3-3/4 full. Tap pan on the counter 5 times to release any large air bubbles. Pipe cream cheese into the center of each well until the batter reaches the top of each well (or within 1/8-inch of the top). Wet your finger and smooth down any peaks on the cream cheese to prevent burning. Tap pan 5 times on the counter again to help the cream cheese settle.

Bake muffins 5 minutes before reducing the heat to 375F for another 15-16 minutes. Muffins are ready when a toothpick inserted in the non-cream cheese section comes out clean. Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely.

Leftovers will keep in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 2 days.

Banana Crumb Muffins

Internet, meet my freezer stash of bananas. Freezer stash of bananas, meet the internet.

Banana Crumb Muffins​

These brown bananas have been taking up space in my freezer since Christmas and it’s time to clear them out for…well, honestly, probably more brown bananas. The cycle continues, but that’s beside the point.

(The point is to bake good things with bananas, obviously.)

Banana Crumb Muffins

Of all the things you can make with sad bananas, none will ever beat banana bread/muffins. I’ve posted several recipes for both over the years, and while they all have their strengths, I think these are my best effort yet.

I’ve been making this particular recipe weekly for nearly a year now; the people I work for love banana muffins. I make them with bananas from their freezer stash, throwing them in the microwave for a minute or two while I prepare the other ingredients, then squeezing the fruit into a bowl and mashing it to smithereens.

I throw 1 1/2 cups of chocolate chips into the batter for work, but lately I am more interested in coffee cake-style crumb topping. I love its crispy texture and pop of buttery cinnamon flavor—it really takes these otherwise plain banana muffins to another level.

Banana Crumb Muffins are easy to make and really delicious. The batter is very straightforward—nothing out of the ordinary—and the crumb is just whisking some melted butter into flour, brown sugar, cinnamon and salt until, well, crumbly. Break it up with your fingers and distribute it over the muffin batter, then bake until brown and a little craggy.

Banana Crumb Muffins

As with most banana baked goods, these are good the day they’re made, but great with a little time. That said, good luck keeping them around for more than a day or two.

Banana Crumb Muffins
Banana Crumb Muffins
makes 14-16 muffins

Crumb:
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, melted

Muffin Batter:
2 cups all-purpose flour
1 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
3/4 teaspoon Kosher or sea salt
2/3 cup buttermilk, room temperature
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
3 large very ripe bananas, mashed

Preheat oven to 425F. Grease or use muffin liners in 14-16 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.

Make the crumb. In a small bowl, which together flour, brown sugar, cinnamon and salt. Add melted butter and whisk until everything is saturated. It should be the texture of damp sand, holding together when pinched. Set aside.

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

In a large mixing bowl, whisk together melted butter and buttermilk, followed by eggs and mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together just until combined. Batter will be thick.

Divide batter among prepared muffin cups, filling nearly to the top. Tap full pans on the counter 5 times to release large air bubbles. Scatter crumb over the top of the filled cups and press down lightly with your fingers to adhere.

Bake 5 minutes. Reduce temperature to 375F and bake another 15-16 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.

Sparkly Applesauce Muffins

Sparkly Applesauce Muffins​

These Sparkly Applesauce Muffins are so easy and so good! They’re a perfect treat for transitioning from summer to fall, before everything is truly all pumpkin spice all the time…which will be next week on this website and also everywhere.

The batter is made with ingredients you likely already have at your disposal and comes together in a flash. Divide it into a muffin tin, filling each well up to the top, and then sprinkle on a thick (thick!) layer of sugar and pie spices before sliding them into the oven.

While baking, the muffins will dome dramatically. This is because of the baking powder and baking soda, of course, but also because the oven time begins with a blast of 425F heat that jumpstarts the rise. After five minutes, the temperature is reduced to 375F for the remaining time, yielding tender muffins with the most glorious sparkly, crackled tops!

Sparkly Applesauce Muffins​

Once the muffins are cool enough to handle, dig in! You’ll love the simple balance of pie spices and buttery apple flavor, and that’s to say nothing of the textures! The tops are crisp and crunchy, and the insides are sooo soft. Be forewarned that this perfect combination is fleeting, however, as the topping will start to melt in about a day. If you want to keep your applesauce muffins around for longer, bake them without the sugary flourish. There’s no need to miss out entirely though—you can still have the sparkling effect by painting the tops of the cooled muffins with butter and dipping them into the spiced sugar before serving.

Sparkly Applesauce Muffins​

I’m all about living in the solution, y’all! Especially when it means there’s a sparkling batch of applesauce muffins on my counter and yours.

Sparkly Applesauce Muffins​
Sparkly Applesauce Muffins
makes 12 muffins

Topping:
1/4 cup granulated sugar
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Muffin Batter:
1 teaspoon apple cider vinegar or lemon juice
~2/3 cup milk of choice, room temperature
2 cups all-purpose flour
1 cup granulated sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted & cooled slightly
1 cup (8 ounces) unsweetened applesauce

Preheat oven to 425F. Use muffin liners to line 12 cups in a standard muffin pan (or grease them well). Set aside.

Make the topping. In a small bowl, use a fork to whisk together sugar, cinnamon and nutmeg. Set aside.

In a liquid measuring cup or small mixing bowl, use a fork to whisk together vinegar and milk. Set aside to rest for 5-10 minutes, until curdled.

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

Whisk eggs into milk mixture one at a time, followed by melted butter and applesauce. Add half the liquid to the dry ingredients. Use a silicone spatula or wooden spoon to stir ingredients together (15 strokes maximum). Add remaining liquid and stir to combine (15 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups, filling to the tops. Sprinkle a heaping teaspoon of the topping mixture onto each well of muffin batter. Tap full pan five times on the counter to release any air bubbles.

Bake muffins 5 minutes. Reduce temperature to 375F and bake another 15-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pans for 10 minutes before removing to a rack to cool completely. Serve immediately. Leftovers will keep covered at room temperature for up to a day. Sugar topping will degrade over time.

Blueberry Corn Muffins

Blueberry Corn Muffins

I don’t really like to tell people how to live their lives or what they should eat, but I have to make an exception. It’s important, I promise.

Y’all, you need to start putting blueberries in your corn muffins. Yes, the dinner-appropriate muffins I posted in the dead of winter. Those. Put blueberries in them and then eat them for breakfast or lunch, or even dinner, if you can get away with it.

Just do it. You won’t regret it. #peerpressure

Blueberry Corn Muffins

It seems obvious once you’ve thought about it. Corn and blueberries are great together! Corn is sweet and earthy; blueberries are sweet and tart. The two are frequently paired in salads in the summer months, so why not combine them in muffins, you know? This was my exact train of thought when I made these a few days ago, and now I’m just wondering why I didn’t make them sooner.

These Blueberry Corn Muffins are so easy to whisk together, and the payoff is outstanding. The recipe is the tiniest tweak on my original corn muffin recipe; I added a touch more flour and some vanilla for a sweeter profile without upping the sugar. Oh, and plenty of fresh summer blueberries, of course!

Blueberry Corn Muffins

Blueberry Corn Muffins bake up in less than 15 minutes. They’re soft, tender and perfectly domed, with a slight crumbly crunch from the cornmeal and bursting blueberries in every bite! While combining two already great things doesn’t always give great results, I am here to say that the union of corn muffins and blueberries is not to be missed.

I’ll say it again: you need to start putting blueberries in your corn muffins.

Blueberry Corn Muffins
makes 12 standard muffins

3/4 cup yellow cornmeal
1 1/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup fresh blueberries
1/2 cup milk (preferably whole), room temperature
1/2 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners, or grease well. Set aside.

In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.

In a small bowl, toss 1 tablespoon of the dry ingredients with the blueberries. Set aside.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter, eggs and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined. Gently fold in blueberries.

Divide batter among muffin cups, about 4 tablespoons (1/4 cup) each; they will be pretty full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 13-14 minutes, until domed and a bit golden.

Remove muffins from the oven and let cool in the pan for ten minutes before removing to a rack to cool. Serve slightly warm or at room temperature.

Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Muffins may be double-wrapped in plastic and frozen for up to 3 months.

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip MuffinsIn five years, I’ve deleted exactly three recipes from this blog. I’ve kept terrible photos, absurdly lengthy writing and even some personal stuff on here, so you may be wondering why I’d remove whole recipes. The answer is simple: because they were bad. Not “not perfect,” not “unoriginal.” Just bad. They didn’t taste good and/or work properly, and those are basically the only two requirements for me to put a recipe on here, so I deleted them. Among the group were a batch of Whole Wheat Chocolate Chip Muffins that were truly atrocious, and which I have finally found the time to rework into something delicious.Whole Wheat Chocolate Chip MuffinsNow, I didn’t intentionally write a terrible muffin recipe. There were circumstances. I wrote the old recipe for Whole Wheat Chocolate Chip Muffins when I was five days off the break-up a four year relationship. That was my first mistake—don’t try to do good work when you’re heartbroken.

My next mistakes were not adding enough fat, eggs or dairy. My best friend made the old version a few years back and the only word she used to describe them was “lumpy.” Yikes. I took down the recipe shortly thereafter and put the words “Whole Wheat Chocolate Chip Muffins” on my to-bake list once again.Whole Wheat Chocolate Chip MuffinsTwo weeks ago, I found myself five years more experienced, very over that boyfriend, and with a large bag of mostly-unallocated whole wheat flour. Armed with that and a newfound favorite muffin recipe, I set out to fix my past mistakes. Dare I say I nailed it?Whole Wheat Chocolate Chip MuffinsThese Whole Wheat Chocolate Chip Muffins are soft and just sweet enough, with plenty of chocolate chips and whole grain flavor. Butter, sour cream and eggs keep them moist and balance the potential for heaviness that comes with using all whole wheat flour. They also get a little lift from starting in a 400F, then continuing at 350F until they’re fluffy, puffy and perfect.

Thank goodness for second chances.Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins
makes 12 standard muffins

2 cups whole wheat flour (or white whole wheat flour)
1/4 teaspoon cinnamon
3/4 cup light or dark brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
2/3 cup milk, room temperature (not skim or nonfat)
1/3 cup sour cream, room temperature
1 1/2 cups semisweet chocolate chips, plus more for topping

Preheat oven to 400F. Grease a 12-cup standard muffin tin, or line with cupcake liners. Set aside.

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

In a medium mixing bowl, use a whisk to beat eggs. Whisk in butter and vanilla, followed by whole milk and sour cream. Add wet ingredients to dry, using a silicone spatula or wooden spoon to combine. Do not overmix. Fold in chocolate chips. Divide batter among prepared muffin cups. Dot the tops with additional chocolate chips, if desired.

Tap full pan on the counter five times. Bake for five minutes at 400F. Do not open the oven door. Reduce baking temperature to 350F, and bake an additional 15-16 minutes, until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely. Serve.

Muffins are best the day they are made, but may be kept covered at room temperature for a couple of days. They will keep well in the refrigerator for up to 5 days.

Whole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip Muffins