Tag: MUFFINS

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

  • In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

  • Preheat the oven to 425°.
  • Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
  • In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

  • In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
  • Add the sour cream and milk and whisk JUST until incorporated.
  • Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

  • Fill each muffin cup halfway with batter, then distribute half the streusel on top.
  • Top with more batter until the muffin cup is almost full.
  • Sprinkle the remaining streusel over each muffin.

  • Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

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COFFEE BREAK MUFFINS

COFFEE BREAK MUFFINS from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

  • Center a rack in the oven and preheat  the oven to 400.
  • Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.
  • Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
  • Stir in the brown sugar, making sure there are no lumps.
  • In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough – a few lumps are better than over mixing the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.