Tag Archives: muffins

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.

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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!

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!

 

These are not hangover recipes

One of my girlfriends had a birthday party last night and I’m proud to say I stayed out, in a bar, well past 2 a.m. I know my after-hours-attending, late-night-eating 21 year-old self is laughing right now as she reads that statement but she’s just going to have to deal with the fact that we’re getting old.

So lock it up college self. You were in much better drinking shape back then and you didn’t have a dog licking your face at 6 a.m. the next morning. And if you did it was not your own dog and that must have been one hell of a party.

But I digress.

Staying out that late when you are almost 30 is 1) rare and 2) hilarious. Most nights I am lucky to make it to 11 p.m. No joke. But in this case, it happened entirely accidentally. We were all having so much fun dancing and catching up that the next thing I realized it was 2 a.m. The fact I was still able to do the simple math as to how many hours I had before Finn went all Christmas morning on me is one indication that I’m not hurting too much today, but I’m feeling a bit sleep-deprived nonetheless

So for mornings when you eat tortilla chips for breakfast simply because they are salty, I bring you a completely random assortment of recipes not suitable for a hangover.

You’re welcome.

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Banana Chocolate Chip Muffins (adapted from Recipe Girl)

  • 3 ripe bananas
  • 1 egg
  • 1/3 C buttermilk
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 1/2 C flour (I used 1/2 C whole wheat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 C chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix mashed bananas, buttermilk, sugar and egg together.

In another bowl, whisk flour, baking soda and salt.

Add dry ingredients into wet. Blend until just combined.

Add chocolate chips.

Using a cookie scoop, drop 1 TBL of dough into lined mini muffin tins.

Bake for 15-20 minutes or until a toothpick comes out clean.

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banana chocolate chip muffin, recipes, breakfast, banana muffin, dessertThis next one I sort of made up. I wanted to make a light spinach and artichoke dip to take over to my girlfriend’s house for dinner but I didn’t have any parmesan cheese and I only had hazelnuts. So I winged it. It turned out pretty decent but if I were you, I’d add a little fresh parm to it.

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Spinach, Artichoke and Hazelnut Dip

  • 1 14 oz. can artichoke hearts
  • 1/4 C skillet-toasted hazelnuts
  • 1 clove garlic
  • 1/2 C fresh Spinach
  • 2 TBL plain nonfat yogurt
  • 1/2 tsp salt
  • lemon zest and juice

Place all ingredients into a large food processor and let it go to town.

Serve with tortilla chips or pita bread.

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Speaking of tortilla chips, I think I still have a few left.

Blueberry Banana Muffins

So I think I finally adjusted to west coast time. Only problem is I flew back to central time on Sunday. Or, it could be that Saturnsnowpacogeddon that rolled through yesterday causing all sorts of panic only to dust us with 5 or so inches here in the city. That may seem like a lot if you live off a country road, but one perk of the city is a cleanup crew that never sleeps. And apparently doesn’t want you to either. I’d like to thank Mr. Snow Plow Man for the 2 am parking lot scrape. Don’t get me wrong, I appreciate you. Just not at 2 a.m. Whatever the excuse, I’ve had no energy to cook this week. Unless you count a lazy quinoa salad, but I’ve already shared a similar recipe with you in a recent post.

Instead, ill share one of my go-to recipes for Blueberry Banana Bread, or in this case muffins. It’s a simple recipe but a crowd-pleaser. I started adding blueberries a few years ago because I thought it might add a little something and while the bread is good on its own, (credit to the cup-o-sugar) the blueberriesadd a nice tang and moisture to it. That and I think they give you a good dose of fiber and phytonutrients, but if you avoid all things healthy, just leave them out.

blueberry banana muffin

My mom’s side of the family is what you might call large. And the Boschfolk can breathe easy knowing I don’t mean in width, but in numbers. There’s a lot of us. My grandpa is one of 8. My mom is one of 8 and swears she knows each and every one of her hundred-plus cousins. You don’t have to be a mathalete to know that’s a lot of mouths to feed, a lot of cooks in the kitchen and a lot of tailgaters at the tailgate.

Fortunately, this also means a lot of recipes. I’d been using my personal banana bread recipe by memory for years, not knowing where exactly it stemmed from but figuring because of it’s simplicity it was adapted from any number of sources. It wasn’t until one of my co-workers kept telling me that she made my banana bread the weekend prior that I finally ask her what the heck she was talking about. After all, I did make the bread fairly often and bring it into the office but I never remembered her asking for the recipe. Finally one day it hit me. She was referencing the 2nd Edition of the Bosch Family Cookbook I gave her a few years ago. My Grandpa heard she was interested and gifted me with a copy to give her. Unbeknownst to me, inside the book was my trusted banana bread recipe. Only it wasn’t mine at all. Instead, credit belonged to my great Aunt Monica.

family cookbook

Now I guess I could take credit for the magical day when I decided to put a streusel topping on it. Or the other one when I discovered the power of floured blueberries in a quick bread. But I’ll resist. After all, doesn’t everyone prefer a trusted family recipe to one that they just found as a top listing in a Google search?

I think the real key to my banana bread is the bananas themselves. Growing up my mom always put over-ripened bananas in the freezer (skins on). I thought everybody did it. And if you haven’t, you should. Anytime a banana gets too mushy to eat, into the freezer it goes. Not only does it sweeten them up a bit, but it allows you to make banana bread whenever you want (or when you get a sign from above that it’s banana bread time as you pull open the freezer door and one drops on your foot ). Ok, I get it. Banana bread time.

blueberry banana muffins

I made these muffins for my girlfriend and her husband after they welcomed their new baby girl home. I figured muffins were better than the quick bread so that they could freeze the extras and take them out when they wanted them or share them with the many visitors they would have in the days to come.

Blueberry Banana Muffins

  • 1/3 C melted unsalted butter
  • 1 C sugar (you can use less, but why?)
  • 1 egg
  • 1 tsp vanilla
  • 4 medium over-ripe (or frozen and thawed) bananas
  • 1 tsp baking soda
  • Pinch of salt
  • 1 1/2 C all-purpose flour (I sometimes sub half whole wheat)
  • 1 C fresh blueberries

Streusel Topping

  • 1-2 TBL old fashioned oats
  • 1 tsp flour
  • 1 TBL brown sugar
  • 1 tsp cinnamon

Preheat the oven to 350°F.

I know some people think it’s faux pas to use a stand mixer for quick breads but I do it. Sue me. Cream butter and sugar together. Add egg, and vanilla. Then bananas until just combined.

In another bowl mix dry ingredients. You can do this part by hand but if you have a decent mixer with a slow speed just mix the dry ingredients into the wet being careful not to over-mix the batter.

Rinse and dry blueberries. In another bowl, add 1 TBL flour toblueberries and shake until coated. Fold floured blueberriesinto bread mix.

blueberry banana muffins

Scoop into lined muffin tins, top with 1 tsp streusel and bake for 30-45 minutes or until toothpick comes out clean. Muffins take less time than the bread so check often.

blueberry banana muffins

Let cool on rack and share with your family!