Cheese Muffins

A few weeks ago I wanted to try something new. I wanted something with cheese and garlic, a perfect compliment for a deliciously grilled steak. Anyway after debated over yeast breads and garlic biscuits I found this recipe on the Pioneer Woman that intrigued me. Cheese muffins?
They were simple, tender like a muffin, with a crisp cheesy crust. Straight out of the oven they were unbelievably delicious! I honestly could not get enough. Forget the steak, please pass the muffins!

Fig’s Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese  (I used med. cheddar)
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12

Banana Muffins with Chocolate Nut Topping

So I love banana bread, muffins, cakes, bars or whatever else you can think of. This is my cousin Gail's recipe that I tweaked a little. I thought they were delicious with the topping I made up. Hope you enjoy!

1 cup sugar
1/2 cup butter
2 eggs beaten
4 bananas (frozen work best)
1/3 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder

Cream sugar and butter. Then add eggs, bananas, and sour cream and beat. Then combine dry ingredients and beat. Then put on the topping and bake at 350 for 17-20 minutes

Topping
2 1/2 tbs flour
1/3 cup chopped nuts
1/2 cup coarsley chopped chocolate chips
1 tbs butter
1 1/4 tsp cinnamon
a few shakes of salt

Whole Wheat Muffins

So here is one of my favorite muffin recipes. It's a recipe that mom has made for years and even my hubby will eat them. I can freeze them and then pull a couple out in the morning for him to eat for breakfast and they're thawed by the time he gets to work. Enjoy!

1 cup oil

2 eggs

1 tsp salt

2 cups brown sugar

2 cups milk

2 tsp soda

2 tsp vanila

4 cups whole-wheat flour (If you grind your own wheat it makes them even better)

Mix everything except flour in blender. Pour into flour. Stirl until well mixed. Fill 3/4 cups full. Bake at 375 for 20 minutes (I don't know if it's because I have a gas oven but I typically only have to cook them for 15 minutes so be sure to keep a close eye on them.)

Apple Crunch Muffins

Since we didn't have enough muffin recipes on here, I thought I needed to add one more!  Since school has been out I've been making breakfast more often and we've had fun with all the muffin recipes.  I was not able to get a picture before my children ate them all!

• 1 large apple - cored and chopped into small pieces - about 1 cup
  
• 1 and 1/2 cup flour
• 1/2 cup sugar
  
• 1/4 cup butter - softened
• 1 egg
  
• 1/2 cup milk
• 2 teaspoons baking powder
  
• 1 and 1/2 teaspoon cinnamon
  
• 1/2 teaspoon salt
  
• For Topping:
  
• 1/4 cup brown sugar
  
• 1/4 cup chopped pecans or walnuts
  
• 1/2 teaspoon cinnamon
  

Mix the topping ingredients together in a small bowl. Set aside.

Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. - these don't stick so don't be afraid to skip the muffin papers.

Preheat oven to 375 degrees.

In a large mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Cut in the butter by hand until the texture is like wet-sand.

In a separate bowl, beat the eggs, then add the milk and mix well.

Add wet ingredients to dry ingredients and mix until just combined and moistened. Then fold in apple pieces.

Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle topping evenly over the muffins.

Bake for 25 minutes or until golden brown. Careful not to overcook - my walnuts on top were almost burned.

Banana Crumb Muffins

I guess Ive been a muffin kick this past week. Ive been wanting to make banana bread for awhile so when I stumbled upon this recipe on The Girl Who Ate Everything I knew I had to try it. I made a few slight changes but I thought they turned out great. I love muffins with a crumb topping.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup applesauce
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees. Beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and applesauce. Add flour, baking soda, baking powder and salt. Spoon batter into muffin cups.

Mix together brown sugar, flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake for 14 to 18 minutes.

Lemon Streusel Muffins

I love lemon so when I found this recipe I knew I had to try it. I was not disappointed. I found the recipe at sisterscafe.blogspot.com but I made a few changes. Try it. You wont be sorry. Sorry for the lame picture.

1 1/2 cups flour
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup sour cream
1/2 cup butter, melted
1 Tb grated lemon peel
2 tsp fresh lemon juice

Streusel:
3 Tb flour
3 Tb sugar
1 Tb cold butter

Glaze:
1/4 cup powdered sugar
1 Tb fresh lemon juice

Beat together the eggs, sour cream, butter, lemon peel and lemon juice. Add flour, sugar, baking powder and salt. Mix, just until moistened. Grease or paper line muffin cups and fill the cups 3/4 full.

In a small bowl, combine flour, sugar and butter. Using your hands mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

Applesauce Crumble Muffins

I got this recipe from my best friend in Cali, every time I make them they remind me of her.  While the original recipe was good, one morning I decided they needed a little salt after the batter was in the muffin tin so I decided to create a crumble topping with salt to give them a little kick and the result was AMAZING! Yum, yum, yummy!

Applesauce Crumble Muffins
2 c. flour (I use 1 c. white, 1 c. wheat)
1/2 T. Cinnamon
1/2 T. Allspice (or if you’re like me and you don’t have this I just add a bunch of nutmeg.)
1 tsp. Baking soda
1/2 c. Butter ( use 1/3 c. and I don’t miss the extra)
1 c. Sugar
1 Egg
1 c. Applesauce, if reducing butter add extra applesauce (I used homemade, but I am a lucky lady like that!)
1 T. Vanilla
Shake or two of salt

Topping (here’s a little bit of Jana cooking for you!)
Handful of oatmeal (1/4 c. - 1/3 c. ?)
Handful of brown sugar (1/4 c.  - 1/3 c. ?)
3-4 T. Cold butter
1/4 c. Flour
Couple of shakes of salt (This MAKES the muffin!)
Shake of cinnamon

Preheat oven to 350 degrees. Combine dry ingredients and set aside. Cream butter and sugar, beat in eggs, applesauce and vanilla. Stir in dry ingredients just until moist. (don’t over mix! I tend to even leave it a little under-mixed and it works best.) Fill muffin tins 3/4 of the way full.

Combine all crumble ingredients until they combine to form a crumble with a pasty blender or your hands. Sprinkle each muffin with topping and bake for 20 minutes for full size and maybe 12 for mini. Be careful not to over bake.

Should make a dozen, I usually only make mini muffins mainly because I want a higher crumble to muffin ratio, this makes somewhere around 30 minis.

To Die for Mixed Berry Muffins

After a good friend of mine brought some incredible blueberry muffins to a meeting, I went in search of a recipe to make them at home and luckily I stumbled upon this recipe at allrecipes.com. They are without a doubt the most incredible muffins I have ever tasted.

To Die for Mixed Berry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries (I use a good two cups of the frozen berry mix from Costco or Sam’s)
• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

My only recommendation is that the more berry’s the better! The only problem I have found with using more berries is that if you do not use muffin liners they can be very difficult to get out of the pan.

Banana Muffins

In college I had several roommates that varied from the slightly delusional to the super crazy along the friends for life type. During my last semester I lived with a set of cousins that I LOVED. For my wedding gift they shared with me their family cookbook. Tucked inside was a recipe for the most delicious banana muffins. I love, love, love them. (the kids really only like the glazed tops – crazy!) The recipe is made with Bisquick. I am not usually a fan and actually only buy the stuff to make these muffins, I prefer the heart healthy version.

 
Glazed Banana Muffins

2 c. Bisquick
3 T. butter
1/4 c. sugar
1 c. mashed bananas
1 egg

Combine the Bisquick and sugar, add butter and cut in with a pastry blender. Add bananas and egg.

Bake at 400 degrees for 12 minutes. Just until the tops are a tiny bit brown. Place hot muffins on plate and glaze with a mixture of powdered sugar and milk with a drop of vanilla.

Yum, Yum, Yummy!

Caramel Banana Muffins

Muffin Ingredients
1/4 cup butter
1 cup sugar
1 egg
1 1/2 cups mashed ripe banana
(about 3 large bananas)
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Caramel Icing
2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp. milk
1/2 cup powdered sugar

In a small mixing bowl, cream shortening and sugar. Add eggs; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture. Fill paper-lined muffin cups three-fourths full. Bake at 350 degree for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing them from the pan to a wire rack to cool completely. For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioner's sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. (I like to just spread the warm muffins with the icing and cover the whole top).

Blueberry Muffins

We had these for breakfast this morning - the kids LOVE them!

3 c. flour

1 c. sugar

4 tsp baking powder

1 tsp salt

2 eggs

1/2 c oil

1 c milk

1 1/2 - 2 cups blueberries

lemon zest

Preheat oven to 400. Mix together the flour, sugar, baking powder, and salt. Combine eggs, oil, milk, and lemon zest. Stir into dry ingredients until just moistened. Stir blueberries into batter and spoon into muffin tin lined with cupcake papers, about 1/2 - 3/4 full. Bake 18 minutes Makes 2 dozen. They keep well. I think fresh blueberries taste the best (as always) but works well frozen berries as well. Enjoy!