Muffins Archives - Craving Home Cooked

Chocolate Muffins

Joanna Cismaru — Fri, 30 Aug 2024 17:08:51 +0000

These Chocolate Muffins are rich, moist, and packed with chocolate chips—basically, everything you want when a chocolate craving hits. They’re quick and easy to make, so you’ll have warm, freshly baked muffins in just 35 minutes. Perfect for a sweet treat any day of the week!

These Chocolate Muffins are the perfect treat when you need something sweet and comforting. They’re rich, moist, and loaded with chocolate chips, so every bite is a little piece of heaven. Plus, they’re super easy to make, and you’ll have them ready in just 35 minutes—perfect for satisfying those chocolate cravings anytime.

Before You Start

Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps everything blend together more smoothly and gives you fluffier muffins.
Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make the muffins dense and tough, so stop as soon as you don’t see any dry streaks of flour.
Measure Your Flour Correctly: Too much flour can lead to dry muffins. Spoon the flour into your measuring cup and level it off with a knife to get the right amount—don’t scoop directly from the bag.
Use Quality Cocoa Powder: The cocoa powder you use makes a big difference in the flavor of your muffins. Go for a good quality, unsweetened cocoa powder for the best chocolatey taste.
Add Extra Chocolate Chips: If you love extra chocolate (and who doesn’t?), sprinkle a few more chocolate chips on top of the muffins before baking. It adds an extra burst of chocolate in every bite.

Ingredients You’ll Need

Flour: You’ll need all purpose flour for your muffin batter. If you want to make them a bit healthier, you can swap half of the flour with whole wheat flour.
Unsweetened cocoa powder: This is where all the rich, chocolatey flavor comes from. Use good-quality cocoa powder for the best taste.
Baking powder and baking soda: These two help the muffins rise and get nice and fluffy. Don’t skip them!
Salt: A little salt balances out the sweetness and enhances the chocolate flavor. It’s essential, even in sweet recipes.
Granulated sugar and brown sugar: The combination of these sugars gives the muffins the perfect sweetness and moisture. The brown sugar also adds a touch of caramel-like flavor.
Unsalted butter: Melted and cooled, this adds richness and moisture. If you only have salted butter, just reduce the added salt a bit.
Eggs: They help bind the muffins together and give them structure. Make sure they’re at room temperature for better mixing.
Vanilla extract: Adds a lovely flavor that complements the chocolate. You could use almond extract for a twist, but vanilla is classic.
Buttermilk: This adds moisture and a slight tang, making the muffins tender and delicious. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.
Chocolate chips: The stars of the show! They melt into little pockets of chocolatey goodness throughout the muffins. You can use any kind you like—dark, milk, or even white chocolate chips.

How To Make Chocolate Muffins

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray. This way, your muffins won’t stick, and they’ll come out of the tin easily.

Mix the Dry Ingredients

In a large bowl, sift together 1¾ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of salt.

Tip: Sifting helps break up any lumps and mixes the ingredients evenly. Sifting also adds a bit of air to the flour, which makes for lighter, fluffier muffins.

Mix the Wet Ingredients

In another bowl, whisk together ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of melted and cooled unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. Pour in 1 cup of buttermilk and mix until everything is fully incorporated.

Tip: If your buttermilk and eggs are at room temperature, they’ll blend better with the butter, helping the batter come together more smoothly.

Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as you don’t see any dry streaks. Gently fold in 1 cup of chocolate chips, making sure they’re evenly distributed throughout the batter. This way, you’ll get chocolate in every bite.

Tip: If you love extra chocolate, save a few chocolate chips to sprinkle on top of the muffins before baking.

Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you saved some chocolate chips, sprinkle them on top now for an extra chocolatey treat.

Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tip: Keep an eye on the muffins during the last few minutes of baking. Ovens can vary, so start checking them around 18 minutes to avoid overbaking.

Frequently Asked Questions

Can I use a different type of flour?

Strawberry Muffins

Joanna Cismaru — Thu, 02 Nov 2023 23:02:25 +0000

These irresistible Strawberry Muffins are the perfect balance between a soft, moist muffin and the juiciness of fresh sweet strawberries. With every berrylicious bite, this recipe is sure to put a smile on your face!

Easy Strawberry Muffins

Step aside, beloved blueberry muffins – today, we’re diving into sweet strawberry bliss with this incredibly easy and delicious strawberry muffins recipe! Featuring fluffy, moist, vanilla-infused muffins studded with ruby-red, fresh strawberries, these sweet treats are irresistible. So, get ready to turn basic ingredients into mouthwatering muffins that taste like strawberry heaven.

Why You’ll Love Strawberry Muffins

Quick and Easy! Whether you’re a seasoned baker or a kitchen novice, this recipe is a fantastic way to enjoy homemade muffins in just a few simple steps using some fresh berries and a handful of basic pantry ingredients.
Fresh Sweet Strawberries! The natural sweetness and juiciness of the berries infuse every bite with a burst of fruity goodness, while also playing a crucial role in the fluffy, moist texture of the muffins.
Family Favorite! They’re perfect for breakfast, brunch, or as a snack! Sharing a batch of these strawberry muffins with loved ones is an easy way to brighten up any day with a touch of homemade goodness.

Ingredients You’ll Need

All-Purpose Flour: Serves as the base, providing structure to the muffins. You can use a 1:1 gluten-free flour blend if you prefer, but it will produce a slightly different texture.
Granulated Sugar: Description: Adds sweetness and helps to balance the tartness of the strawberries.
Leavening Agents: Baking powder and baking soda give the strawberry muffins rise and help them to become light and fluffy.
Salt: Enhances the overall flavor of the muffins and balances the sweetness.
Whole Milk: Provides moisture and richness. You can also use plant-based milk as a dairy-free substitute.
Vegetable Oil: Helps the muffins remain moist and tender.
Egg: Acts as a binding agent, contributing to the structure of the muffins.
Vanilla Extract: Infuses the muffins with an aromatic vanilla flavor that complements the fresh strawberries.
Fresh Strawberries: Our star! They add a burst of fruity flavor to every bite!

How To Make A Strawberry Muffins

Just like my strawberry oatmeal bars, making muffins with fresh strawberries is easy. This muffin recipe highlights the sheer simplicity of combining basic ingredients with the vibrant sweetness of fresh strawberries to create a yummy sweet treat!

Preheat The Oven

To start, preheat your oven to 375°F (190°C). Then line a 12-cup muffin tin with paper liners or generously grease it to ensure that the muffins don’t stick to the pan.

Prep The Ingredients

First, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Then stir the mixture well to ensure even distribution. Now, in a separate bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.

Make The Muffin Batter

Once prepped, gradually add the wet ingredients to the dry ingredients, stirring with a rubber spatula or wooden spoon just until moistened. Then gently fold in the chopped strawberries and the batter is ready!

Divide The Batter

Next, divide the batter equally among the muffin cavities. Each one should be about ¾ full. Then if you like, sprinkle each muffin with a bit more sugar to create a sweet crunchy top.

Bake The Strawberry Muffins

Now, it’s time to bake! Place your muffins in the preheated oven and let them bake for 20 to 25 minutes. When done, a toothpick inserted into the center should come out clean. Then let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions

Can I use other berries?

Cornbread Muffins

Joanna Cismaru — Sun, 09 Oct 2022 22:43:49 +0000

With just a touch of sweetness, these moist and tender southern Cornbread Muffins are so darn good! The simple 8-ingredient recipe is super quick and easy making it possible to have warm ready to eat muffins on the table in just 30 minutes!

The Best Cornbread Muffins Recipe

For me, a good Cornbread Muffins recipe is a must have! They are so simple to whip together and made with just a handful of basic ingredients but have so much soul for a little muffin. So whether I’m eating them with a big bowl of Chili, with a rack of yummy BBQ Baby Back Ribs, or just alone with a dollop of butter and honey, they are one of my favorite southern foods.

And I find that this easy recipe is not one that I really need to plan ahead to make. The batter comes together in just 5 minutes and the muffins only take about 20 minutes to bake. So it’s not unusual for me to make a quick batch on the fly, because there is nothing better than warm comforting corn muffins right out of the oven!

Why We Love These Cornbread Muffins

Quick and Easy! This is an 8-ingredient recipe that takes just 30 minutes to make! All you need is a few basic pantry ingredients and a muffin pan!
Southern Classic! So tender and tasty with a dash of sweetness, simple cornbread muffins are a well-known southern classic.
Family Favorite! These muffins go with almost any meal from chili to BBQ. They can even be served as an after-dinner treat. Your whole family will love them!

Ingredients You’ll Need

Shortening – Vegetable shortening is the fat used in the muffin batter, but you can also use room-temperature unsalted butter if you prefer.
Sugar – Granulated white sugar is used to add a touch of sweetness.
Eggs – You will need a large egg to help bind the muffins.
Milk – I always use whole milk or 2%, but any type of milk you have on hand is fine including plant-based varieties.
Flour – Simple all-purpose flour is all you need for this recipe.
Baking Powder – Used as a leavening agent it helps the corn muffins rise.
Salt – A dash of salt balances the sweetness of the sugar with the cornmeal.
Cornmeal – The star ingredient! Basic cornmeal gives the muffins their color, texture, and yummy taste.

How To Make Cornbread Muffins

This recipe is super easy! I use a mixer to make my muffins, which I recommend. However, you can make this recipe by hand if you prefer. Just make sure to combine the ingredients together well before folding in the cornmeal and you should be all set!

Preheat The Oven And Prep The pan

First, preheat your oven to 375°F (190°C) to get it nice and hot before you even begin making the cornbread muffin batter. Next, grease a 12-cup muffin pan with butter or spray it with nonstick cooking spray to prevent the muffins from sticking. You can also use paper muffin liners if you prefer. Then set the pan aside for now.

Make The Batter

Now that your oven is turned on and your pan is prepped, you can make the batter! Add the shortening and sugar to the bowl of your stand mixer and mix them together using the paddle attachment. Then add the egg and milk and continue mixing until everything is well combined.

Next, add the flour, baking powder, and salt to the mixture and mix once more until well combined. Finally, fold the cornmeal into the batter just until incorporated. Try your best not to over-mix the batter once the cornmeal has been added.

Bake The Muffins

To bake, fill each of the greased muffin cups about 2/3 full of batter. It’s important that you don’t overfill the cups and that all of them are filled about the same amount so that they bake evenly. Then transfer the pan to the preheated oven and bake the muffins for about 20 to 25 minutes or until golden on top. When they are done, a toothpick should come out clean.

What Else Can I Add To The Muffins?

For the most part, you can add anything you like to the batter. But do keep in mind that wet ingredients such as frozen corn or fruit can throw the batter off. So for example, if you want to add corn, it’s best to add canned corn or defrost frozen corn first. Some other yummy additions include jalapeños, shredded cheddar, bacon, or even blueberries for a sweeter cornbread muffin.

Can I Make Gluten-Free Cornbread Muffins?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour and the recipe should work perfectly.

Expert Tips

Grease the pan well. Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan.
Don’t overmix the batter. You need to gently fold the cornmeal into the batter at the end. Overmixing will result in dense muffins.
Make 12 muffins. It may seem easier just to put more batter in fewer muffin cups but your results will not be as good. This recipe was designed to make 12 muffins.

Storage

Leftover homemade cornbread muffins can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

You can also store the muffins in the freezer for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.

Other delicious Muffin Recipes To Try

Cornbread Muffins

With just a touch of sweetness, these moist and tender southern Cornbread Muffins are so darn good! The simple 8-ingredient recipe is super quick and easy making it possible to have warm ready to eat muffins on the table in just 30 minutes!

Course Muffins, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 175kcal

Author Joanna Cismaru

Ingredients

⅓ cup shortening or unsalted butter
⅓ cup sugar
1 large egg beaten
1¼ cup milk
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup cornmeal

US Customary – Metric

Instructions

Preheat the oven to 375°F. Grease a muffin tin with butter or cooking spray. Set aside.
In the bowl of your mixer and the shortening and sugar and mix well. Add the egg and milk to this and continue mixing until well combined.
Add the flour, baking powder and salt to the mixer bowl and mix in with the shortening mixture until well combined. Fold in the cornmeal just until incorporated into the batter.
Spoon the batter into the greased muffin pan, only ⅔ full.
Transfer the muffin pan to the oven and bake for 20-25 minutes or until golden.

Notes

Grease the pan well. Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan.
Don’t over-mix the batter. You need to gently fold the cornmeal into the batter at the end. Over-mixing will result in dense muffins.
Make 12 muffins. It may seem easier just to put more batter in fewer muffin cups but your results will not be as good. This recipe was designed to make 12 muffins.
Leftover homemade cornbread muffins can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also store the muffins in the freezer for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.

Nutrition

The post Cornbread Muffins appeared first on Craving Home Cooked.

Chocolate Chip Muffins

Joanna Cismaru — Fri, 30 Apr 2021 00:56:00 +0000

These Chocolate Chip Muffins are a traditional favorite in any family and this recipe does not disappoint! Made from scratch and with such easy steps, these muffins are perfect for any on-the-go breakfast or even as a snack.

Chocolate Chip Muffins

An easy muffin recipe, I think, it’s the best thing to have handy in any household. Muffins have been one of my all time favorite breakfast recipe since I can remember and nothing speaks to my heart more than a fluffy and perfectly sweet bite with a good hot cup of coffee.

Simple Ingredient List
Easy Prep Steps
Traditional Family Recipe

In as quickly as 40 minutes you can have the most delicious treats you can imagine coming out of your oven. And with such a versatile recipe, the sky is the limit when it comes to what flavors you can add, how much crunchiness you can mix in or when you can serve them.

Ingredient Notes

Dry ingredients – Baking powder, all purpose flour, cinnamon and salt are the usual dry ingredients that we need in this recipe.
Wet ingredients – Eggs, vanilla extract, vegetable oil, sugar, melted butter, and evaporated milk. Regular milk can be used instead of evaporated milk.
Chocolate Chips – I’m using semi-sweet chocolate chips, but if you prefer, you can use milk chocolate chips.

How to Make Chocolate Chip Muffins

Prep the oven: Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.
Mix the dry ingredients: To a large bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another bowl add the butter and vegetable oil. Mix until the sugar is pale, using either a stand mixer or hand mixer.
Combine the wet ingredients: To the sugar bowl, add the eggs, vanilla extract and mix until combined. Mix in the milk and sour cream.
Combine your batter: Add the flour mixture to the wet mixture and mix using the paddle attachment until well combined. Add the chocolate chips and mix them in with a spatula.
Divide and bake: Divide the batter among the 12 muffin cups, and sprinkle more chocolate chips over the top. Bake in the preheated oven for 8 minutes then reduce the temperature to 400°F and continue baking for another 10 minutes longer or until a toothpick inserted into the center of a muffin comes out clean. They should have a nice dome.
Cool down and serve: Transfer muffins to a wire rack and let cool.

FAQ’s and Expert Tips

FAQ’s

Frequently Asked Questions

How can I get that perfect muffin dome?

Morning Glory Muffins

Joanna Cismaru — Fri, 29 Nov 2019 01:38:49 +0000

These easy and tasty Morning Glory Muffins are indeed, a glorious start to any day! Perfect for a sit down breakfast with your favourite cup of coffee, or for a quick, classic grab and go snack!

So I don’t know about you guys but I really enjoying eating cake for breakfast. And by “cake” I mean really incredibly and tastily disguised muffins. For example, today I’m giving you apple spice cake and moist carrot cake – combined! So, you’re welcome.

Now we all know about my very large liking to blueberry muffins, but these morning glory’s are something to be messed with! Packed full of delicious fresh ingredients, nuts and seeds, and baked to perfection with that store bought quality muffin dome. I’m not at all concerned that these won’t become a staple on your list of must-always-make muffins.

What On Earth Is A Morning Glory Muffin?

So according to google, morning glory muffins came to be because they do indeed, provide one with a glorious morning upon stuffing into their face! Fair enough right? However, morning glory muffins actually originated in Nantucket, at a cafe called, you got it – Morning Glory Cafe. With a combination of carrots, apples, nuts and seeds, raisins and a citrusy element – I’m not entirely sure if really matters as long as they’re delicious!

Ingredients

Dry ingredients – All purpose white four, whole wheat flour, baking soda, salt.
Wet ingredients – Brown sugar, eggs, vegetable oil, vanilla extract, orange juice.
Spices – I’m using ground cinnamon and ground ginger today.
Nuts and seeds – Chopped walnuts and peeled sunflower seeds.
Coconut – Shredded and unsweetened.
Apple – A tart apple works best, peeled, cored, and grated.
Carrots – Peeled and grated.
Raisins – Any brand is great.

How To Make Morning Glory Muffins

Preheat oven: To 375 degrees and line a 12-cup muffin tin with paper liners or spray with cooking spray; set aside.
In a medium bowl: Combine both flours, brown sugar, baking soda, ground cinnamon, ground ginger, and salt.
In a large bowl: Combine the raisins, carrots, apple, shredded coconut, chopped walnuts and sunflower seeds.
In a larger bowl: Whisk together eggs, orange juice, vegetable oil, and vanilla extract. Next, add in the medium bowl of flour mixture and stir with a spatula until well combined. Do not over mix it. Finally, stir in the large bowl of nuts and fruits.
Spoon it: Spoon the muffin batter (I like to use an ice cream scoop) into the prepared muffin tray. Here you can top with more sunflower seeds if you like!
Bake: Place into the oven and bake for 25 – 28 minutes or until muffins are cooked through. Once finished, let cool for 5 minutes, then transfer to wire rack to continue cooling before serving!

How Do I Get A Perfect Muffin Dome?

That perfect muffin dome is beautiful isn’t it? Do you ever wonder how your favorite bakeries get it basically perfect every single time? Here’s some tips:

Make sure the batter is thick – You do not want a liquidy batter! So if you’re finding that seems to be what’s happening in front of you – you may want to make some adjustments. Adding a bit more flour or a little less butter are some examples of tweaking the recipe. Keep in mind, the batter should be “spoonable” not “pourable”.
Use room temperature ingredients – I feel as though this isn’t something we normally consider. If you use room temperature ingredients such as eggs or butter it will help the baking process as they aren’t aren’t cold when incorporated into the other ingredients.
Fill the muffin tin – Fill that tin ladies and gentlemen! Fill them until they are nearly full and the batter will rise, rise, rise! Muffins can’t rise if there isn’t enough batter!

How Do I Know If Muffins Are Done Baking?

The easiest way to figure out if your muffins are done is to insert a toothpick into the thickest part of the muffin dome. If the toothpick comes out clean, with no batter stuck to it – you’re good to go! On the other hand, if the toothpick does come out with batter on it, bake the muffins for another 5 – 10 minutes and test again using a new toothpick each time.

Storage

The best way to store muffins, or any kind of quick breads, is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.

Freezing

Yes you sure can! Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.

Looking For More Baked Goodies? Try These:

Morning Glory Muffins

These easy and tasty Morning Glory Muffins are indeed, a glorious start to any day! Perfect for a sit down breakfast with your favourite cup of coffee, or for a quick, classic grab and go snack!

Course Breakfast, Muffins

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 377kcal

Author Joanna Cismaru

Ingredients

1 cup all-purpose flour
¾ cup whole wheat flour
1 cup brown sugar packed
2 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup raisins
2 cups carrots peeled and grated
1 large apple preferably tart, peeled, cored and grated
½ cup unsweetened coconut shredded
½ cup walnuts chopped
⅓ cup sunflower seeds peeled
3 large eggs
⅔ cup vegetable oil
2 teaspoon vanilla extract
¼ cup orange juice

US Customary – Metric

Instructions

Preheat your oven to 375℉ and line a 12-cup muffin pan with paper liners or lightly spray with cooking spray.
In a large bowl combine the flours, sugar, baking soda, cinnamon, ginger and salt.
In another bowl combine the raisins, carrots, apple, coconut, walnuts and sunflower seeds.
In a separate large bowl combine the eggs, oil, vanilla and orange juice. Add to this the flour mixture and stir using a spatula until combined, do not over mix. Add the fruits/nuts mixture and stir it in.
Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. Top wit h more sunflower seeds if preferred.
Bake the muffins for 25 to 28 minutes or until they're cooked through.
Let them cool for 5 minutes in their pan then transfer them to a wire rack to complete cooling.

Notes

The best way to store muffins, or any kind of quick breads, is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.

Nutrition

The post Morning Glory Muffins appeared first on Craving Home Cooked.

Banana Nut Muffins

Joanna Cismaru — Fri, 06 Sep 2019 01:15:55 +0000

Banana Nut Muffins are a classic grab and go snack or a sit down with a coffee style breakfast. Full of perfectly ripe and delightfully sweet bananas and studded with crunchy and chewy nuts, this is about to be your new favorite baked goody.

Muffins hold a special place in my heart, since it’s the first things I ever learned to bake. To me, they’re the perfect breakfast. Great to be enjoyed with a cup of good coffee in the comfort of my own home, or the perfect grab and go breakfast. Either way you look at them, they are superstars. I love to make all sort of muffins, but probably the most popular muffins I make are these banana nut muffins!

I don’t mean to toot my own horn, but my muffins are some of the best. They have big, squishy tops with a soft fluffy interior. Now texture aside, the flavor we achieve today is full on sweet banana interspersed with crunchy nutty pecans.

Achieving Perfect Muffins

A few years ago I mastered the secret to making muffins with the perfect dome. The secret really is for the batter to be lumpy and to fill the muffin cups all the way to the top if not higher, just as you can see in the pictures.

There’s one more secret. Preheat your oven to a higher temperature then to turn down the heat when you put the muffins in. This will help them rise nicely. You will still want to bake these at 400 F degrees which will help the outside of the muffins set, while the inside is still liquid.

Now that you know my secrets, it’s time to get baking.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Dry ingredients – All purpose flour, baking soda, baking powder, and salt.
Wet ingredients – Banana, brown sugar, milk, eggs, vanilla extract, and butter.
Pecans – We’re using chopped pecans today, but you can substitute these for your favorite nut, whatever kind it may be.

How To Make Banana Nut Muffins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
Combine dry ingredients: In a large bowl combine the flour, baking powder, baking soda and salt. Set aside.
Combine wet ingredients: In another bowl whisk the mashed bananas with the brown sugar, eggs, butter, milk and vanilla extract.
Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don’t over mix, and keep in mind the batter will be a bit lumpy. Fold in the chopped pecans.
Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Not A Fan Of Pecans?

No problem! Any number of nuts would be absolutely delicious in these muffins. You can instead use walnuts, almonds, pistachios, hazelnuts, or macadamia nuts would work just perfectly in these muffins.

How Do I Know if My Muffins Are Done Baking

There are a couple ways to check if the muffins are done.

Touch the muffin top lightly and if it springs back, they are done.
Insert a toothpick in the center of the muffin and when you pull it out, the toothpick should be free of the batter when baked through.

Some Tips

Besides my secret to making muffins with the perfect dome, I have some other tips to share with you.

As with any banana bread, ripe bananas are key. The more ripe your bananas are, the better and more delicious your muffins will be. You know that point when they turn ugly and brown and nobody wants to eat them? Those are the bananas you want.
Mash your bananas with a fork or a potato masher, we want them lumpy. Remember the lumpy batter is the secret to a high dome.
Do not over-mix the batter! Over-mixing muffin batter can lead to muffins that are tough and dense. That’s a no-no. We want muffins that are light and fluffy!

Storing Leftover Muffins

Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!

Craving More Muffins? Try These Delicious Recipes:

Banana Nut Muffins

Course Breakfast, Muffins

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 322kcal

Author Joanna Cismaru

Ingredients

2½ cups all-purpose flour
¾ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 bananas ripe, roughly mashed with a fork
2 medium eggs
½ cup butter unsalted, melted
⅓ cup milk
1 teaspoon vanilla extract
1 cup pecans chopped

US Customary – Metric

Instructions

Preheat the oven to 425℉. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
In a large bowl combine the flour, baking powder, baking soda and salt. Set aside.
In another bowl whisk the mashed bananas with the brown sugar, eggs, butter, milk and vanilla extract.
Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy. Fold in the chopped pecans.
Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
Turn down the oven to 400℉ and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Notes

Storage: Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate!
This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!

Nutrition

The post Banana Nut Muffins appeared first on Craving Home Cooked.

Breakfast Egg Muffins

Joanna Cismaru — Thu, 06 Jun 2019 21:33:28 +0000

Mornings have never been easier with this healthy Breakfast Egg Muffins recipe made with bacon! They’re the perfect grab-and-go meal. You can load them up with any of your favorite ingredients, they’re delicious, and perfectly filling.

Breakfast Egg Muffins

Let’s get real, who actually has time in the morning to enjoy a nice and fulfilling breakfast before heading to work or school? I say, the day should never begin with an empty stomach. These healthy breakfast egg muffins with bacon, spinach, and cheese are such a wonderful way to make a week’s worth of breakfast that you can enjoy on the go.

You know what I love most about this recipe? It can never get old. Switch up the fillings every week if you want to keep things fresh and new. These muffins are so versatile and will work with practically anything you want to mix in there.

Ingredients in Breakfast Egg Muffins Recipe

Keep scrolling for the full recipe and ingredient amounts. For this recipe you’ll need:

Eggs – I used large eggs for this recipe. Adjust as necessary if you have a different size.
Salt and pepper – Feel free to use more or less.
Bacon – I find it easiest to chop up the bacon first and then fry it. Cut the pieces a bit bigger than you want as they’ll shrink in the pan.
Bell pepper – I used red bell pepper for a pop of color but any type will work.
Cheddar cheese – Sharp cheddar cheese is the best, in my opinion. You can use more or less if you like.
Spinach – I used frozen spinach, thawed, with the water squeezed out. Chopped fresh spinach will work as well.

What Else Can I Mix Into My Breakfast Egg Muffins?

This recipe is super easy to modify and switch up depending on what your favorite ingredients are. Feel free to try these other fillings out! They’re all great to mix and match.

Veggies:

Tomatoes (fresh or sun dried)
Mushrooms
Asparagus
Olives
Onion

Meats:

Breakfast sausage
Ground beef
Shredded chicken
Chorizo
Ham

Cheeses:

Parmesan
Feta
Mozzarella
Gouda
Monterey Jack

The options are endless. Think about these like a little frittata or omelette; how would you ideally load them up for a solid breakfast? You can even mix in some hot sauce if you want to get a little spicy in the morning!

How to Make Breakfast Egg Muffins

Prep muffin tin and oven: Generously spray a 12-cup muffin tin with oil, or fill it with silicone muffin liners, and preheat your oven to 375 F degrees.
Prepare the egg mixture: Whisk the eggs together in a large bowl. Add the rest of the ingredients and stir will so that everything is evenly combined. Divide the mixture evenly among the muffin cups.
Bake and serve: Bake for 15-20 minutes, then let the muffins cool in the tin for 10 minutes. Serve hot.

Can a delicious breakfast get any easier than that? I don’t think so!

Tips for Making the Best Breakfast Egg Muffins

Gently poke the top of one of your muffins to test if it’s done If it springs back up, they’re ready! You can also gently shake the tray. If the muffins still jiggle in the middle then they need more time.
If you use fresh spinach, it’s best to cook it first and squeeze off the excess water. That way, the water won’t cook out into your egg muffins in the oven.
You can make these with egg whites to make them even lighter.
I prefer to just grease the pan rather than use muffin liners. The egg tends to stick to the paper. If you want to use liners, silicone works best. However, I’ve found that even if I forget to spray the muffin tin, the muffin didn’t stick to the pan at all. Up to you what you try.
Don’t fill the muffin cups all the way up with the mixture. Fill the cups about 3/4 and give them some breathing room as they will grow while cooking.
Letting the muffins cool for a few minutes in the tin is key! They may fall apart if you try to take them out right away.

How to Store and Reheat Breakfast Egg Muffins

Store your egg muffins either in an airtight container or a large freezer bag. They’ll last 2-3 days in the fridge.

These muffins reheat really well in the microwave! They heat up fast, so 10-30 seconds should be plenty depending on how strong your microwave is. You can also reheat them for 5-7 minutes in an oven at 350 F.

To freeze your muffins, let them cool fully and wrap each one with plastic, then store them all in a large freezer bag or airtight container. This way they’ll avoid freezer burn as much as possible. Reheat for 1-2 minutes in the microwave wrapped in a damp paper towel.

Did You Love This Simple Breakfast? Try These Recipes!

Breakfast Egg Muffins

Mornings have never been easier with this healthy Breakfast Egg Muffins recipe made with bacon! They're the perfect grab-and-go meal. You can load them up with any of your favorite ingredients, they're delicious, and perfectly filling.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 140kcal

Author Joanna Cismaru

Ingredients

10 large eggs
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
4 slices bacon fried and chopped
1 red bell pepper chopped
1 cup cheddar cheese shredded
½ cup spinach frozen, excess water removed, if using fresh cook it first

US Customary – Metric

Instructions

Preheat oven to 375 F degrees. Spray a muffin tin with cooking spray or lay it with muffin liners.
Whisk the eggs in a large bowl, then add the rest of the ingredients and mix to combine.
Divide the mixture evenly between the muffin cups.
Bake for 15 to 20 minjutes or until the top is lightly golden and lightly springs back when touched.
Serve immediately.

Notes

Store your egg muffins either in an airtight container or a large freezer bag. They’ll last 2-3 days in the fridge.
These muffins reheat really well in the microwave! They heat up fast, so 10-30 seconds should be plenty depending on how strong your microwave is. You can also reheat them for 5-7 minutes in an oven at 350 F.
To freeze your muffins, let them cool fully and wrap each one with plastic, then store them all in a large freezer bag or airtight container. This way they’ll avoid freezer burn as much as possible. Reheat for 1-2 minutes in the microwave wrapped in a damp paper towel.

Nutrition

The post Breakfast Egg Muffins appeared first on Craving Home Cooked.

Bakery Style Blueberry Muffins

Joanna Cismaru — Fri, 31 May 2019 02:50:11 +0000

These Bakery Style Blueberry Muffins are decadently moist and perfectly browned. Discover the secret to these professional worthy baked breakfast treats with the perfect muffin dome!

Bakery Style Blueberry Muffins

There’s just something about waking up in the morning and grabbing a perfectly baked muffin filled with sweet juicy blueberries. These muffins used to be my favorite when I was in college, a long time ago. They were definitely my breakfast of choice and they used to sell the biggest and best blueberry muffins at the student center.

It has since been my mission to master the recipe for those bakery style blueberry muffins and I’ve finally perfected it. Baking at home never tasted better!

The Secret To A Perfect Dome

The secret to those perfect little muffin domes, believe it or not, is for the batter to be lumpy and for the batter to fill the cups all the way to the top. There’s one more secret. Preheat your oven to a higher temperature then to turn down the heat when you put the muffins in. This will help them rise nicely.

Ingredients In Bakery Style Blueberry Muffins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Dry ingredients – Baking powder, all purpose flour, and salt are the usual dry ingredients that we need today.
Wet ingredients – Eggs, vanilla extract, vegetable oil, sugar, butter, and evaporated milk.
Berries – We’re using fresh blueberries today. You may also use frozen blueberries. Whether using fresh or frozen be sure to toss them in flour before hand to prevent them from sinking to the bottom of the batter.
Lemon juice – To add some brightness to our batter, you may need 1 to 2 lemons depending on the size if using fresh.

How To Make Blueberry Muffins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Preheat your oven: To 450 F degrees. Grease a baking pan or muffin tray with butter or cooking spray.
Mix the dry ingredients: Whisk together the flour, baking powder, and salt together in a medium sized bowl.
Combine the wet ingredients: In the bowl of your mixer combine your eggs, sugar, vanilla, and eggs. Mix this on high speed till the mixture is stiff. With the mixer still on add the melted butter and oil. Reduce the speed and add the evaporated milk and lemon juice.
Combine the batter: When the wet ingredients are well incorporated add the flour mixture and mix for just a few seconds until all the flour is incorporated in the wet ingredients. Be careful not to over mix! Sprinkle a tablespoon of flour over the blueberries and gently fold them into the batter. This will prevent the blueberries from sinking to the bottom of the muffins. Spoon this mixture carefully into your muffins cups and fill them all the way to the top.
Finish the muffins: Add a few more blueberries to the top and sprinkle with turbinado sugar if you’d like. Reduce the heat in the oven to 350 F degrees and bake for 20 minutes or until a tooth pick inserted in the middle comes out clean.

Tips For Making The Best Blueberry Muffins

To test doneness without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
Over mixing your batter will lead to muffins that are dense and chewy, we don’t want that! A lumpy batter means light and airy muffins.
If you’re using frozen berries don’t thaw them! Use either fresh or frozen! We need some structural integrity in our muffins.
Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.

Storing Leftover Blueberry Muffins

Craving More Baked Treats? Try These Recipes:

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are decadently moist and perfectly browned. Discover the secret to these professional worthy baked breakfast treats with the perfect muffin dome!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 330kcal

Author Joanna Cismaru

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups sugar granulated
2 teaspoon vanilla extract
1/4 cup butter unsalted, melted
1/4 cup vegetable oil
1 cup evaporated milk
2 tablespoon lemon juice
1 tablespoon all-purpose flour for blueberries
2 cups blueberries fresh

US Customary – Metric

Instructions

Prepare the oven and muffin pan: Preheat your oven to 450 F degrees. Grease a muffin pan with butter or spray with cooking spray including the top of the pan.
Combine dry ingredients: Whisk together the flour, baking powder and salt in a large bowl.
Mix wet ingredients: To the bowl of your mixer add the eggs, sugar, vanilla extract, butter, oil and whisk on high speed using the whisk attachment until well incorporated. Reduce the speed on your mixer and add the evaporated milk and lemon juice then whisk until well incorporated.
Combine wet and dry: When the wet ingredients are well incorporated add the flour mixture and mix for just a few seconds until all the flour is incorporated in the wet ingredients. Be careful not to over mix!
Add bluberries: Sprinkle a tablespoon of flour over the blueberries and gently fold them into the batter. This will prevent the blueberries from sinking to the bottom of the muffins.
Transfer batter to muffin pan: Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
Bake: Reduce the oven heat to 350 F degrees. Transfer the muffin pan to the ove and bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Cool in the pan for 10 minutes then remove and serve.

Notes

Storage: Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!

Nutrition

The post Bakery Style Blueberry Muffins appeared first on Craving Home Cooked.