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Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

Monday, November 11, 2013

Banana Chocolate Chip Streusel Muffins

Simple pleasures make me happy, ~ it doesn't take a lot, how 'bout you?  If you're like me then enjoying one of these muffins will make you smile :)   The simple and comforting flavors of sweet ripened bananas, chocolate chips and a streusel topping = muffin happiness!!  I served these at a recent brunch and they were a big hit.

 
Streusel Topping
1/2 cup flour
1/2 cup light brown sugar
1/4 tsp kosher slt
1/8 tsp cinnamon
1/4 cup - 1/2 stick cold unsalted butter, cut into small cubes
Muffins
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup - 1 stick unsalted butter at room temp
1 cup sugar
1 1/2 tsps. kosher salt
2 large eggs at room temp
2 tsps. pure vanilla extract
3 very ripe bananas
1/2 cup buttermilk
2/3 cup mini chocolate chips tossed in a little flour to coat (about 1/4 tsp)
Instructions
For the streusel topping, in a med bowl stir together the flour brown sugar, salt and cinnamon with a fork.  Add the cubes of butter and using your fingertips work into the dry ingredients until pea-size crumbs form.  Set aside in the refrigerator until ready to use.  Preheat oven to 375 degrees and spray a 12 cup muffin pan with baking spray.
For the muffins, in a med bowl whisk together the flour, baking powder and baking soda, set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar and salt on med-high until light and fluffy, about 3 mins.  Scrape down the sides of the bowl as needed.  Add the eggs one at a time, beating after each addition.  Then add in the vanilla and bananas and beat.  With the mixer on low speed, add the dry ingredients, beating until the flour absorbed and incorporated.  Fold in the chocolate chips.  Using a 1/4 cup ice cream scoop, scoop batter into prepared muffin cups.  Sprinkle the streusel topping over the muffins.  Bake 18-22 minutes, rotating the pan 1/2 way through, until the tops of the muffins spring back when touched and a toothpick inserted in the center comes out clean.  Let cool then enjoy!
Recipe slightly adapted from The Sono Baking Company Cookbook
 
 
This recipe can be made into a bread too, pour batter into a 9 x 5 loaf pan and sprinkle with streusel topping, bake at 350 degrees for 50 - 60 mins or until golden and toothpick inserted in center comes out clean
 
Recipe from a wonderful book, The Sono Baking Company Cookbook The Best Sweet and Savory Recipes for Every Occasion,  available here:  http://astore.amazon.com/rosscoubak-20/detail/0307449459
 

Tuesday, September 10, 2013

Apple Pie Muffins

A mini apple pie treat in a muffin ~ a delicious batter chock full of apples and pecans, then covered in a sweet  crumble topping.  If you love apple pie you will fall in love with these muffins.  They are just perfect for a fall breakfast or brunch.  Honey Apple Butter is added to the apples which enhances the wonderful flavors.  

 
 
Recipe
Muffins:
2 Granny Smith Apples
2 Tbsps. Kyvan Honey Apple Butter *optional see note
1 cup sugar
1/2 cup vegetable oil
2 large eggs
 1 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chopped pecans
Crumble Topping:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup golden brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. salt
3 Tbsps. chilled unsalted butter, cut into 1/2" cubes
 
Preheat oven to 350 degrees.  Peel and finely chop apples to equal approx. 1 and 3/4 cups, place in a med bowl and mix in the Kyvan Honey Apple Butter, set aside.  Spray a 12 cup muffin tin with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment blend together the sugar, oil, eggs and vanilla.  In another bowl whisk together the flour, cinnamon, baking soda and salt.  Add the flour mixture into the sugar mixture and beat until just blended.  Fold in the apples and pecans until incorporated.  Spoon batter into muffin tin cups, a large ice cream scoop works well for this.  Prepare topping:  Stir flour, sugars, cinnamon and salt together in a medium bowl.  Add butter and cut in with your fingers until a crumbly sand like mixture forms.  Sprinkle topping generously over muffin cups.  Bake on middle rack in oven, rotating pan 1/2 way through, for about 25 minutes total, or until toothpick inserted in center comes out clean.  Cool on rack, then enjoy!
*Honey Apple Butter is optional, as a substitute you may also use:  2 Tbsps of Smucker's Orchard's Finest Cinnamon Apple Preserves with 1 drop of honey. I found these preserves in my jam/jelly aisle in the supermarket, it is more commonly found in the fall season. If you are unable to find either of these, you can try 1 1/2 Tbsps applesauce with a drop of honey, dash of cinnamon and a little fresh lemon juice. 
Delicious Kyvan Honey Apple Butter is great alone as a spread or to enhance this recipe, for more information about this product and other Kyvan products visit: 
 

Apple Pie Muffin Batter
 
With the crumble topping sprinkled over
 
Fresh out of the oven
 
 
Enjoy!

Sunday, October 7, 2012

Pumpkin Streusel Coffee Cake Muffins

Pumpkin and Cinnamon flavors just invoke the feelings of Fall and the Holidays.  These muffins are reminiscent of pumpkin pie flavors.   The cake part is moist and is flavored with pumpkin, spices and cinnamon chips!  The streusel is loaded on top (no skimping here)  and full of sugar/cinnamon/butter flavor, then its topped of with a drizzle of sweet vanilla glaze.  Comfort and goodness in every bite!!!

Recipe:
Streusel
1/3 cup flour
1/2 cup firmly packed light brown sugar
1 tsp cinnamon
pinch of salt
3 1/2 tbsp cold unsalted butter, cut into small pieces
Batter
1 1/2 cups flour
2 tsp baking powder 
1/2 tsp baking soda
t tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 stick- 4 oz unsalted butter at room temp
1 cup firmly packed light brown sugar
2 large eggs, room temp
1/2 cup pumpkin puree
1/2 cup sour cream
1/4 cup cinnamon chips, coated lightly in flour**  or 2 tsp ground cinnamon
Glaze
1/2 cup confectioner's sugar
1-2 tsps whole milk
1 tsp pure vanilla extract

Fill a 12 cup muffin pan with liners, or spray with baking spray.  Preheat oven to 350 degrees with a rack in the middle of the oven.  For streusel, in a medium bowl, mix the flour, sugar, cinnamon and salt.  Cut in the butter pieces into the dry mix with your fingers or a pastry cutter, until the mixture looks like coarse crumbs.  Set aside.
For batter, sift together the flour, baking powder, baking soda, ginger, nutmeg and salt.  In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar on med speed until well combined.  Beat in the eggs one at a time, and scrape down the sides of the bowl as needed with a rubber spatula.  Add the pumpkin and sour cream and blend.  Add the flour mixture and blend on low until combined.  Fold in the cinnamon chips with a spatula until distributed throughout batter.  Scoop batter into pan, filling a little over 1/2 way.  Then generously sprinkle streusel on top.  Bake for about 20 minutes or until toothpick cups out clean.  For glaze stir ingredients in a small bowl with a fork until smooth, drizzle over cooled muffins.
 
Enjoy!
 
**Cinnamon chips are available through:  www.kingarthurflour.com
Hersheys make them too, and are sometimes available seasonally in the fall/winter at grocery stores.  They are also available in my baking store,
http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06
Gourmet Cinnamon Chips - 30oz

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