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Nutella muffins (with peanut butter chips)

2 Jun

If you’ve been reading the blog for a while, you’ve probably picked up on my love for Nutella. Sadly, there just don’t seem to be enough recipes using it well – so I figured I’d do some experimenting with a basic muffin recipe to see if I could jazz it up a bit.

Let’s just say, these may be the prettiest thing I’ve ever made. Definitely worthy of an Instagram or two, and they don’t taste half bad to boot. 

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Nutella muffins (with peanut butter chips) – makes 12

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 cup butter

1 egg

1 cup milk

1 tablespoon vanilla

1/3 cup Nutella

1/3 to 2/3 cups peanut butter chips (depending on your preferences)

1) Preheat oven to 400 degrees and line a muffin pan with muffin liners.

2) In a large bowl, combine dry ingredients. Set aside.

3) Melt butter in a small, microwave safe bowl. Set aside to cool down slightly.

4) Combine milk and egg, and mix well. Add vanilla. Once butter is cool, add butter to this mixture. CAREFUL: if you add when butter is hot, it will cook the egg and be gross. 

5) Slowly add egg/milk mixture to the dry ingredients, and stir until just combined. DO NOT over mix. 

6) Stir in Nutella – once again, you’ll want to just barely stir in so that you see Nutella swirls in your batter. 

7) If you want to add peanut butter chips, do it now – I think these work with or without, so I did 6 muffins with peanut butter chips and 6 without. 

8) Cook at 400 degrees for 20 minutes, or until a knife inserted in the top comes out clean. Let cool before eating. 

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Snickerdoodle muffins

17 Apr

When I was growing up, my mom used to make snickerdoodles pretty much once a week from November through January. They weren’t ever my favorite cookies, but I found them hard to resist while warm. Then one day I tried a snickerdoodle muffin, and knew that I’d found my own preferred method of snickerdoodle consumption.

ImageSnickerdoodle muffins

2 sticks salted butter
1 cup sugar
1 tablespoon vanilla
2 eggs

1 tsp baking soda
1 tsp baking powder
1 tsp cream of tartar
1 tsp grated nutmeg
1 1/4 cup sour cream
2 1/4 cups flourFor rolling: 1 cup sugar, 2 tablespoons cinnamon mixed together in a separate bowl

1) Preheat the oven to 350F.
2) Cream the butter and sugar together in a stand mixer. Add vanilla, then add the eggs one at a time and mix well.
3) In a separate bowl, mix together the flour, baking soda, baking powder, cream of tarter, and nutmeg.
4) With the stand mixer on low speed, add alternating amounts of flour mixture and sour cream until completely mixed, being sure to scrape down the sides of the bowl every now and then.
5) Scoop out muffin batter one at a time, and roll in the cinnamon sugar until covered completely. Place muffin in greased muffin tin. I usually get about a dozen and a half.
5) Bake for 20-22 minutes. Eat while still warm.

Double chocolate muffins with salted whiskey caramel frosting

8 Apr

Now, I suppose that technically, if you’re frosting them, these are cupcakes. That said, muffins you can eat for breakfast, and cupcakes you can’t, so I’m hereby declaring them muffins for all morning eating purposes.

There’s really not much more to say, now is there.

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Double chocolate muffins with salted whiskey caramel frosting

For the muffins:

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 dutch process cocoa powder (you can also use unsweetened cocoa powder, but splurge for the dutch process if you can)

1 3/4 cups sugar

1/2 cup salted butter, very very soft

1/3 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup milk

1/4 cup heavy cream

1/2 cup coffee

4 eggs

1 1/2 cups mini chocolate chips

For the frosting:

5 tablespoons butter (salted)

1 cup heavy whipping cream

¼ cup whiskey (I used Knob Creek, but Jack Daniels and Makers also work well)

1 ½ tsp vanilla

¼ teaspoon sea salt

1 ½ cups white sugar

¼ cup light corn syrup

¼ cup water

1 tsp sea salt

2-4 tablespoons milk

2 lbs powdered sugar

First, make the cupcakes.

1) Preheat the oven to 350, and prepare the muffin tins (I used cupcake baking cups, but you can also just grease).

2) Mix flour, baking powder, baking soda, sugar, and cocoa in a large bowl — I recommend using a stand mixer.

3) Add butter, and mix at low speed for 30 seconds. Then, add vegetable oil, and mix at low speed until the batter is a sand-like texture.

4) In a separate bowl, combine coffee, milk, heavy cream, and vanilla. Slowly add to the flour mixture.

5) Add eggs while mixing on low speed, and mix until fully combined. Don’t forget to scrape down the edges of the bowl.

6) Add mini chocolate chips, and mix for another minute or so, then pour into cupcake pan. Bake for 21-23 minutes, or until a knife inserted in the center of a cupcake comes out clean. Let cool completely before frosting.

For the frosting:

1) Heat the heavy cream, butter, whiskey, and vanilla over medium heat until it comes to a boil. Remove immediately from heat, and set aside.

2) In a large saucepan, mix the sugar, water, and corn syrup. Heat over medium-high heat, but DO NOT STIR. Bring to a boil, and continue to cook until it is golden brown.

3) Once the sugar mixture is golden brown, stir in the heavy cream/butter mix. Careful: it will bubble up violently. Stir occasionally over medium-high heat until the mixture reaches 235 degrees. This usually takes 5-10 minutes, but will depend on temperature/humidity/etc. Once it reaches that temperature, remove from heat and let sit for five minutes.

4) In a stand mixer, mix the slightly cooled salted caramel sauce with 1.5 lbs of powdered sugar (no need to be exact) and one teaspoon sea salt. Add powdered sugar or milk until the frosting reaches the desired consistency. Wait for cupcakes to cool before frosting them. Once frosted, sprinkle a bit of additional sea salt on each cupcake.

Coffeecake muffins

6 Apr

Most weekends, I have brunch plans, which means I avoid cooking breakfast at home.

This weekend, though, I had a slow Saturday morning, and figured I’d use the time to make one of my favorites – coffee cake. I only made it in muffin form so that I wouldn’t accidentally eat the whole thing…but I’m surprised by how well they turned out.

Screen shot 2013-04-06 at 9.23.23 AM

Coffee Cake Muffins (adapted from Brown Eyed Baker’s recipe)

1/4 cup brown sugar (I used light, but dark would work just as well)

1 tsp cinnamon

2 cups flour

1 cup sugar

1 stick salted butter

1 1/2 tsp baking powder

1/2 tsp baking soda

6 oz greek yogurt (I used 0% fat but 2% also works)

1 egg

2 tsp vanilla extract

1) Preheat the oven to 350 degrees and grease a muffin pan.

2) Mix brown sugar and cinnamon in a medium size bowl, set aside.

3) Mix flour and sugar in a large bowl. Using a pastry cutter, cut the butter into the flour/sugar mixer. Alternately, you can do this in a food processor. You want the butter to be in very, very small pieces, almost a sandy texture.

4) Add 1/2 cup of the flour/sugar/butter mixture to the brown sugar, and mix thoroughly. Set aside again.

5) Put 3/4 cup of flour/sugar/butter mixture in a small bowl, and set aside.

6) Add baking powder and baking soda to remaining flour mixture. In a separate bowl, combine the greek yogurt, egg, and vanilla – mix well, then add to the flour mixture in the large bowl. Stir until just barely mixed.

7) Take the small bowl of flour/sugar/butter mixture, and incorporate into the large bowl of dough. Just barely mix. Spoon mixture into 12 muffin tins.

8) Top the muffins with the brown sugar strudel. Bake for 18 minutes.

Note: At this point, you might be tempted to make a basic sugar glaze (one cup powdered sugar, 2 tsps water) and drizzle it over the coffeecake muffins. This would be a great decision.

Beer muffins, part 2 – Guinness and Sharp Cheddar

3 Apr

After my first successful adventure with beer muffins, I decided to try my hand at another recipe, this time with a beer I’m much more likely to have around the house – Guinness. I paired it with a sharp cheddar, and tossed in some green onions for a little extra kick.

Like the other beer muffins, these are best served warm – and I won’t judge you if you eat them for dinner.

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Guinness and Cheddar Muffins 

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1 tablespoon sugar

1 cup sharp cheddar cheese, shredded, plus extra for sprinkling

2 green onions, chopped (whites and greens)

1/4 cup butter (1/2 stick) plus 2 tablespoons (separate)

6 oz Guinness

1) Preheat oven to 350 degrees, and prepare a muffin pan with Pam.

2) Mix flour, sugar, baking powder, and salt in a bowl.

3) Add shredded cheese and green onions and mix.

4) Melt 1/4 cup of butter, and add to dry mixture. Add beer, and stir until just barely mixed.

5) Fill muffin tins 2/3 of the way full. Melt the additional two tablespoons of butter, and drizzle over the muffins. Top with shredded cheese.

6) Bake for 18-20 minutes, then eat while still warm.

Beer muffins, part 1 – Corona and Monterey Jack muffins

2 Apr

This all started earlier this week when a twitter follower of mine suggested making beer muffins.

Beer muffins you ask? What are those?

Well, they’re basically muffins, but using beer instead of yeast, and adding cheese. As you might imagine, my response was a combination of “um, what?” and “YES PLEASE.”

So this was my first attempt – using Corona and Monterey Jack. Don’t worry, there will be plenty more to come.

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Corona and Monterey Jack Muffins 

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1 tablespoon sugar

1 cup monterey jack cheese, shredded, plus extra for sprinkling

2 green onions, chopped (whites and greens)

1/4 cup butter (1/2 stick) plus 2 tablespoons (separate)

1 Coronita (or 7 oz Corona)

1) Preheat oven to 350 degrees, and prepare a muffin pan with Pam.

2) Mix flour, sugar, baking powder, and salt in a bowl.

3) Add shredded cheese and green onions and mix.

4) Melt 1/4 cup of butter, and add to dry mixture. Add beer, and stir until just barely mixed.

5) Fill muffin tins 2/3 of the way full. Melt the additional two tablespoons of butter, and drizzle over the muffins. Top with shredded cheese.

6) Bake for 18-20 minutes, then eat while still warm.

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