Category Archives: muffins

Is it too late for an Easter post?

According to my priest it’s not.

Easter marks the beginning of a season of celebration and new beginnings so technically I’m not late in delivering this Easter cupcake recipe to you.

Technically, I’m right on time!

And I’m not just emphasizing my punctuality because my husband told me mass started at 8:30 last Sunday when it really started at 8:45 to get me out the door in time.

I’d like the record to show that I made it to church on time for many years before I met him.

Thanks, mom! 

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Planned out or last-minute, these cupcakes are great for any spring celebration. I’m actually not a big fan of coconut, but I’m a sucker for a cute bird’s nest and toasted coconut makes the cutest bird’s nests so coconut it is. (note: If you are a coconut lover, you can add coconut flavoring to the icing and/or shredded coconut to the batter)

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Banana Carrot Cupcakes (adapted from How Sweet Eats)

  • 2 C flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 C melted butter (substitute coconut oil)
  • 1 C sugar
  • 3 eggs
  • 3 ripe bananas
  • 2 C grated carrots
  • 2 tsp vanilla extract
  • 3/4 C buttermilk

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Preheat oven to 350 degrees. Line a cupcake tin with liners.

Toast coconut in a thin layer (I use a silpat) until just slightly browned. Set aside.

In a large bowl, whisk flour, salt, baking soda and cinnamon together. Set aside.

With an electric mixer, blend sugar and butter. Add eggs. Add bananas, carrots and vanilla until well combined.

Add half of dry ingredients and mix together (being careful not to overmix). Add buttermilk and remaining dry ingredients.

Using a 1/4 cup scoop, fill cupcake liners until they are 3/4 way full.

(Or, if you’re like me, accidentally forget the buttermilk and remember after you’ve already filled your cupcake liners, scrape everything back in the bowl and add buttermilk)

Bake 16-18 minutes or until toothpick comes out clean. Let cupcakes cool completely.

Cream Cheese Frosting

  •  

     

    1 1/2 blocks of cold cream cheese

  • Blue Gel Food coloring
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted unsweetened flaked coconut
  • Cadbury mini eggs

In a stand mixer, whip cream cheese until fluffy. Gradually add powdered sugar. Add in vanilla extract and food coloring until you get a robin’s egg blue (or until your sister tells you it looks unappetizingly gray).

Ice cupcakes and top with coconut and cadbury mini eggs.

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Oh and I almost forgot to mention the best part, these cupcakes are basically more fruit and veggies than they are dessert so you can eat them without any guilt whatsoever.

 

All the fall things

I’ve been meaning to write this post for several weeks now but the truth is I’ve been too busy taking 1,000 photos of trees with changing leaves to get around to it.

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That’s what fall will do to you after a few years away.

It’s science.

And judging from the physiological reaction I had the first time I smelled a bonfire this season, consider me well-conditioned.

I realize that not everyone shares my love for crunchy leaves under their feet and nearly every iteration baked goods containing pumpkin you can squeeze into a few short months, so I thought I’d share a few of ways you too can fall in love with fall this season.

1.Check out a local fall festival. We were fortunate to get into town just in time for the 30th annual St. Charles Oktoberfest, complete with commemorative beer steins, traditional dancers and some of the best latkes I’ve ever tasted.

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2. Go for a brisk fall run. Or in my case, train for half of a half marathon while living in Florida, get one magical long run in where it was 60 degrees and then try not to melt on race day when temps reached the mid-80s. (coming soon: a fall running tour of the katy trail)

katy_arch3. Get into the Halloween spirit. (coming soon: oreo mummy recap. Pumpkin muffin recipe can be found here.) oreo_pumpkin

4. Buy a pumpkin. Or two. Or Seven.

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5. Make a big batch of chili. And eat it as you begrudgingly delete all of the leaf and tree photos on your phone. (solid vegetarian chili recipe here.)

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Bonus points if you have a dog that just so happens to perfectly match all things fall and loves the weather so much he happily sits on the front porch to feed your fall habit.

finn_fall

Happy fall y’all!

candy corn sprinkle covered apple cider donuts

Sometimes I feel like that guy you went on a first date with and afterwards he says you should hang out again soon but then you don’t hear from him for two-plus weeks. And you’re probably over there on the other end of your computer or smart phone like what the heck? I thought we hit it off?

Should I shoot over a random text that says I’m interested without saying I’m interested. You know something like, “hey.” A simple reminder that you’re waiting for an update, but not desperately waiting, just you know, waiting.

Meanwhile that guy you’re dating (me in this case) actually really wants to hang out with you again but keeps getting sidetracked by work, work events and events for work and hasn’t gotten around to making the necessary efforts to plan your next date.

OR, this is just my really roundabout way of telling you that I’m sorry I keep going AWOL from the blog. I miss you and I’ll try to be better. And better I’ll be because today marks the start of the best season ever created once a year every year from now until eternity.

source

I’ll try not to repeat my annual reminder post about how obsessed every girl everywhere is with the fall season as I’m sure the amount of blanket scarves, over the knee boots and PSL snaps and instagrams you’ve seen today are reminder enough.

Instead, I’d like to use this time to revisit my baking of the inaugural batch of pumpkin apple muffins, a task just a wee bit more challenging to get motivated for when it’s still 90 degrees outside and you’ve already showered but can’t stop sweating from your run.

So without further ado. Give me all the pumpkin!

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Pumpkin Apple Muffins with Streusel Topping (makes 18-24)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil
  • 2 C peeled and chopped apples (I used honeycrisp)
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

Streusel Topping (Because, well, Streusel)

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

 

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Serve warm with butter. pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes, pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes,

If you need me, I’ll be out shopping for plastic pumpkins and gourds that won’t melt on my front porch this year.

Happy Fall, Ya’ll!

It’s coming up pumpkins

I ponder life’s questions frequently throughout my day. At the gym. Walking the dog. In the shower. But there are some questions that no matter how much I think about, I just can’t seem to figure them out. I talked about some of them last week but here are just a few more:

Why is it that?

I can hold my breath for nearly the entire length of a swimming pool but as soon as I put my face under the shower head to rinse it off I feel like I’m drowning? 

That although I’ve been in this body for 30 years now, I still have a difficult time judging the distance it needs to clear door frames, kitchen islands and coffee tables. 

Every girl I know is utterly and completely obsessed with everything fall. Pumpkin, pumpkins, pumpkin spiced lattes, selfies on hayrack rides going to pick out pumpkins. You get the drift. But don’t fret ladies, I’m right there with ya. 

And to show my support of the female obsession that is pumpkin, I made a batch of my mom’s pumpkin apple muffins this weekend.

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I made them a day after I attempted a healthier pumpkin muffin recipe and threw the entire batch in the trash.

When it comes to baking, always trust the recipes your mom gives you. End of story.

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Pumpkin Apple Muffins with Streusel Topping (makes 18 muffins)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil (I used melted coconut oil but add a little extra if you are swapping)
  • 2 C peeled and chopped apples
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

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Streusel Topping

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Honey Cornbread Muffins

I learned an important lesson this week while making cornbread muffins.

Don’t over-think things. Simple is best.

Who says the best lessons aren’t learned while baking anyways?

A few weeks ago I made a cornbread crumb cake that was delicious albeit a little time-consuming.

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And yesterday I cooked up a batch of vegetarian chili and was looking for a quick corn muffin recipe to go along with it. Let’s avoid getting into the details as to why I felt the need to make chili when it was 96 degrees outside and focus on the fact I discovered a quick and simple corn muffin recipe in the process, shall we?

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I scanned several recipes, knowing I didn’t want to mess with anything vegan, jalapeno or healthy on this particular day when I settled on this one. Wouldn’t you know it turned out way better than my other more complicated attempts and it took half the time.

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Honey Cornbread Muffins

-adapted from The Neely’s via Food Network. Makes 6 muffins. Double recipe for 12. 

  • 1/2 C cornmeal
  • 1/2 C flour
  • 1/2 TBL baking powder
  • 1/4 C sugar
  • 1/2 tsp salt
  • 1/2 C milk
  • 1 egg
  • 1/4 stick butter, melted
  • 2 TBL cup honey

Preheat oven to 400 degrees.

In a large bowl, combine cornmeal, flour, baking powder, sugar and salt.

In a liquid measure, whisk melted butter, egg, milk and honey.

Add wet ingredients into wet and stir until just combined.

Fill silicone baking cups or paper-lined tins 3/4 of the way full.

Bake for 12-15 minutes or until a toothpick comes out clean.

Serve with butter or extra honey.

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Enjoy!

 

Banana Crumb Muffins

If you’ve been reading my recipe posts as of late, you’ll know that I’ve been doing everything in my power to avoid turning on my oven this summer. With the exception of this ombre birthday cake for Matt’s birthday, I have stuck with no-cook or grilling meals to combat the summer heat.

When Rizzi from the New York Baking Company asked me to review their silicone baking cups, my first thought was, oh crap I actually have to turn on my oven for this. Just kidding. A paper muffin liner user for life, I was excited to see how these colorful creations handled the heat. See what I did there?

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My first inclination was cupcakes. After all, these cups are pretty colorful and would look great for a kid’s birthday party or some other colorful event. After a decently long internal dialogue about delivery and recovery issues if I were to bring these potential cupcakes somewhere to share, I decided muffins might make the best first attempt since I could remove the cups before serving.

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I’ll admit I was a bit skeptical at first. These silicone baking cups didn’t have the bake-eat-and-toss feature that my paper or foil liners did. What if they didn’t look good with the type of muffin I wanted to make? Or they clashed with the cupcake icing I was hoping to create? Yes, I do realize these thoughts are completely first-world in nature, but I’m just being honest.

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So I went with my trusted banana crumb muffin that started as a bread recipe, knowing I could best judge the texture having eating one or twenty in the past.

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Banana Crumb Muffins

  • 3-4 overripe bananas
  • 1/3 C melted unsalted butter
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 C Whole Wheat Flour
  • 3/4 C Flour
  • pinch salt
  • 1 tsp baking soda

Crumb topping

  • 2 TBL flour
  • 1/4 tsp cinnamon
  • 1/4 C oats
  • 1 tsp butter
  • 1/3 C brown sugar

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Preheat oven to 350 degrees.

In a stand mixer, cream melted butter and sugar together. Add egg until combined. Add bananas and vanilla and mix until smooth.

In a large bowl, whisk flours, baking soda and salt together.

Add dry ingredients into wet one cup at a time, being careful not to overmix.

Bake at 350 for 15-18 minutes or until a toothpick comes out of the center clean. I have a hot oven (hotter than most) and noticed mine were done closer to 16 minutes in.

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It wasn’t until I pulled these out of the oven that I started to see the opportunities. Yes you would need to keep track of them, but if you bought another set, these cups could be perfect for Illini tailgates (or Gator ones I suppose) and the other colors could be coordinated based on holidays or events. They do make a basic muffin really pop don’t they?

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My only issue was I had a little too much batter leftover after 12 muffins and only one set of silicone cups. Typically I would just grab an extra paper liner or two, but in this case I dumped the rest. Don’t feel bad, it was barely enough for one more muffin.

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Compact, BPA free, dishwasher-safe and a great gift idea, you can get your own silicone baking cups on Amazon.

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Have a great weekend. I’m counting down the hours until my mom and sister come to visit. Eeek!

 

Cornbread Cake Crumble

Man I love subject lines chock full of alliteration. Can you blame me? It perfectly sums up what this recipe is; a mix of cornbread, cake and an awesome crumble on top.

And as much as I love alliteration, I love cornbread even more. Just don’t tell my good friend almond butter. I’m not sure love even covers my feelings on a good batch of cornbread. Adoration perhaps. Addiction probably. There may or may not have been an occasion where I single-handily devoured an entire basket of jalapeno cornbread in a suite at a NASCAR race a few years ago.

It’s probably because we’ve lived in the south for so long that I developed this fondness for cornbread. Just kidding. It’s a direct result of the countless visits my grandmother took my cousins and I on to good Old Country Buffet when we were little. And if they didn’t have cornbread, I opted for a cinnamon roll to go with my mac n’ cheese and orange drink right before I let my cousins tell me how to spend my $20 at the Toys “R” Us next door, likely in an altered state from the spike in glucose.

Those. Were. The. Days.

I saw this recipe from the How Sweet It Is blog a few weeks ago on Instagram and I just couldn’t get it out of my head. Oh come on, you know you get hangry when you see all those food pictures on Instagram, too. If you ask me, there is no reason why likes or comments shouldn’t come with free samples. Just sayin’.

So as with most things I can’t get out of my head, I finally decided to try it. Don’t hate me ’cause I made it. Hate me because I haven’t figured out how to ship the free samples yet.

cornbread_cake_crumble

Cornbread Cake Crumble

  • 1 1/2 C flour
  • 1 C cornmeal
  • 3/4 C sugar
  • 3 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 eggs
  • 1/4 C heavy whipping cream
  • 1 C almond milk
  • 1 TBL + 1 teaspoon vanilla extract
  • 1/2 C unsalted butter, melted

Preheat oven to 350 degrees.

Line a spring-form pan with parchment paper. I typically trace the bottom of my pan with a knife over the parchment (and on a cutting board) so I have a circle for the bottom. Spray with a non-stick cooking spray. Set aside.

In a large bowl, whisk flour, cornmeal, baking powder, salt and sugar together. Add melted butter and stir until just combined.

In a liquid measure blend eggs, milk and vanilla. Add liquid ingredients to dry and stir to blend. Pour batter into pan.

crumb topping

  • 1 1/2 C flour
  • 1/3 C brown sugar
  • 1/3 C sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 C unsalted butter, melted

In a separate bowl, whisk flour, sugars, cinnamon and salt. Add melted butter and mix until crumbly. I realize this seems like an abundance of crumb topping. I hesitated too, but it’s worth it. Trust me.

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Top batter with crumb topping. Bake for 40 minutes or until a knife comes out of the center clean.

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I ran out of tomatoes so I couldn’t try the candied tomatoes that came with the recipe, but I will tell you that a healthy dose of honey is like heaven on a piece of this, too.

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Not too sweet. Not too savory. A combination confusing enough that you will be able to justify this cornbread cake crumble at nearly every meal.

Enjoy!