Muffin Monday: Strawberry Yogurt Muffins

You aren’t seeing things, I’ve emerged from my cave to make these delicious muffins. Strawberries are my favorite fruit and I hope that the baby will like them too!

It did feel great to bake again for the first time in 6 weeks. I’m not experiencing the aches & pains of the third trimester yet thankfully so I want to keep at it as much as I can.

The recipe was very straight forward, no fuss. Perfect for someone like me who is coming back from a hiatus. They came out looking very rustic, something I’d find at a bake sale perhaps. These muffins are perfect for a spring day. I hope you like them too!

Muffin Monday: Strawberry Yogurt Muffins

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2 eggs lightly beaten
  • 1/2 cup light plain yogurt
  • 1/4 cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 1/4 cups coarsely chopped strawberries

Cooking Directions

  1. Preheat oven 375 degrees
  2. In a small bowl, combine the first four ingredients.
  3. In another bowl,whisk the eggs, yogurt, butter and vanilla.
  4. Stir into the dry ingredients just until moistened.
  5. Fold in strawberries.
  6. Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.
  7. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
  9. Yield: 1 dozen.

My Muffin Monday: Banana Flaxseed Muffins

So I went rogue this week. I made a muffin recipe from my Pregnancy Cooking & Nutrition for Dummies book this week. Having to be at work early these days, I don’t have much time to cook. I like to sleep in as much as I can. With that being said, I like to cook things in advance as much as I can. I admit I was a little nervous making these muffins because they were on the healthy side. I just hope they didn’t taste like the box!

To my delight, they were light with just enough sweetness. The pecans provided a nice crunch to these tasty baked goods. Heck, even my husband who is very picky liked them too.

Banana & Flaxseed Muffins

Ingredients

  • 3/4 cup white all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup sugar
  • 3 tbsp canola oil
  • 2 eggs
  • 1 cup mashed bananas
  • 1/2 cup pecans, chopped
  • 1/2 cup chocolate chips (optional)
  • dash salt
  • 1/4 cup ground flaxseed

Cooking Directions

  1. Preheat oven to 350 degrees. Grease muffin tins or add muffin liners.
  2. In a medium bowl, combine the flour, flax seed, baking soda, baking powder, & salt
  3. In another bowl, beat the eggs & add mashed banana, sugar, and oil. Stir to combine.
  4. Add the wet ingredients to the dry & combine until just blended. Add the pecans & chocolate chips.
  5. Spoon 3/4 batter into muffin tins. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
  6. Cool pan for 5 minutes & transfer to cooling rack.

Muffin Monday: Strawberry Cheesecake Muffins

Yes, look who’s back? Yes, this is a late submission, but it’s still Monday! I’ll be honest, these weren’t the easiest muffins to prepare. I always have a hard time with muffins that have special fillings. This one ended up erupting all over my oven. So yes, I have a jelly filled oven right now. Some of the jelly did stay though. Good thing I have a jar of jelly to make up for the strawberry explosion.

Other than the volcanic jelly incident, the muffins turned out very moist, which is good since I used half wheat & half regular flour to make it “healthier” .  I’m glad I’m working right now so I can share these with even more people since I’m on a restrictive diet these days!

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Ingredients

  • 8oz softened cream cheese
  • 1/2 cup confectioners sugar
  • 2 1/2 cups all purpose flour
  • 1 egg
  • 1 1/4 cup milk
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tsp grated lemon zest
  • 1/4 tsp vanilla extract
  • 1/4 cup strawberry jam

Cooking Directions

  1. Preheat oven to 375 degrees F
  2. Grease 12 muffin cups or line with paper muffin liners.
  3. Beat together cream cheese and confectioners\' sugar until smooth; set aside.
  4. In a large mixing bowl, combine all-purpose flour, baking powder and salt.
  5. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  6. Spoon half of batter into muffin cups.
  7. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam.
  8. Spoon remaining muffin batter on top.
  9. Bake in preheated oven for 20 minutes, or until golden.
  10. Cool in pan for 5 minutes, then remove muffins and cool on rack.
  11. Store in airtight container.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Muffin Monday: Crusty Cheese Muffins

I’m peeping out of my little cave with my first Muffin Monday post of the year. I must admit when I first saw the recipe, my nose wrinkled a bit when I saw the original recipe called for onions. I had to let it sink in for a minute & think of these more like biscuits, than sweet muffins. I got over the onion thing, but decided to omit it in the end because my husband & I aren’t really big fans anyways.

The muffins smelled so good as they baked. My husband commented that they smelled like croissants. Indeed I could practically see that cheese start to bubble as it was in the oven.

Finally the time came for me to try these first muffins of the year. To my surprise, the muffins were pretty light & not overwhelmed by the cheese. This will definitely be my breakfast for a few days!

Please note the original recipe said it would only make 6 muffins, but I was able to make a dozen.

Crusty Cheese Muffins

Ingredients

  • 1/4 cup all purpose flour
  • 1 1/2 tbsp butter
  • 1 tsp water
  • 1 3/4 cups self rising flour
  • 3/4 c grated cheddar cheese
  • 1 tbsp chopped fresh chives
  • 1 egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 1/2 cup vegetable oil

Cooking Directions

  1. Place the all purpose flour in a small bowl and rub in the butter, mix in just enough water to bind ingredients. Press dough into a ball, cover, freeze about 30 minutes or until firm
  2. Preheat the oven to 400F.
  3. Sift self rising and extra flour into a large bowl, stir in half the cheese and all of the chives, then egg, buttermilk and oil
  4. Spoon Mixture into prepared tray.
  5. Grate frozen dough into a small bowl, quickly mix in remaining onion and cheese.
  6. Sprinkle over muffins.
  7. Bake muffins for about 25 minutes.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

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Muffin Monday: Chocolate Brownie Muffins

Ok,  I couldn’t pass up on this one. Nutella & a muffin. You can’t possibly go wrong! Once again, I stuck to the original recipe. No need to be healthy here, plus its a little bit of a hassle to figure out the ratio of baking powder when you sub regular flour for self rising.

This was a very easy recipe. Went very quickly & thankfully the wait for these decadent delights was worth it. Each muffin was soft, moist & filled with chocolatey hazelnut heaven. So give these a try. You won’t be disappointed!

 

Nutella Muffins

Ingredients

  • 2 cups self rising flour
  • 1/3 cup cocoa powder
  • 1/3 cup sugar
  • 1/2 cup melted butter
  • 1/2 cup chocolate chips
  • 1/2 cup nutella
  • 1 lightly beaten egg
  • 3/4 cup milk
  • 1/2 cup sour cream

Cooking Directions

  1. Preheat the oven to 400F
  2. In a large bowl, combine flour, cocoa powder, sugar.
  3. Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.
  4. Stir in the chocolate chips. Spoon the mixture into a prepared muffin tray.
  5. Bake for 20 - 25 minutes

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Rocky Road Muffins

The minute I saw this in my inbox, I threw my healthiness out the window. This muffin was made to be enjoyed in its oozy gooey sinful form. So with a giggle, I bought some white self rising flour & the rest of the sweet ingredients.

I really felt like a mad scientist putting this concoction together. Sure it was a little more time consuming than most recipes I’ve done so far, but who would complain about chopping up chocolates? Not me for sure!

What I pulled out of the oven was a golden brown, sticky, & saccharine treat. Moist, a bit dense of course, with the walnuts, marshmallows, and chocolate proving that this isn’t just reserved for its ice cream counterpart.

Rocky Road Muffins

Ingredients

  • 2 cups self rising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 3 oz semi sweet baking chocolate, chopped
  • 1/2 cup walnuts
  • 1/4 cup mini marshmallows
  • 2/3 cup brown sugar
  • 3/4 cup milk
  • 2 eggs
  • 5 tbsp butter

Cooking Directions

  1. Preheat the oven to 400F. Grease or line a 12 hole muffin pan.
  2. In a large bowl, combine the flour, baking powder, cocoa powder and marshmallows. Set aside.
  3. Reserve about 1/3 of the chocolate chunks and walnuts and add the rest to the flour mixture.
  4. In a separate bowl, combine sugar, milk, eggs and butter.
  5. Stir the egg mixture into the dry ingredients just until combined.
  6. Spoon dollops into muffin cases and sprinkle chocolate and nuts on top. Press them gently into the batter
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes and transfer to wire rack

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Gingerbread Muffins

It’s beginning to look a lot like… the holidays!  That’s how I felt while I was making these muffins. When the scents of cinnamon and ginger fill the air, you really can’t help but be in a festive mood.

For me, these were the most no fuss muffins that I’ve made so far. I just need to learn how to bake with whole wheat. I’ve been doing this for weeks, but they usually come out a little dry. These muffins were a little…erm… crunchy on the outside but the inside was very moist. I’ll try another batch & not leave them in as long to see what happens, but overall, good muffins & I’ll be making these again in the upcoming weeks.

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Gingerbread Muffins

Ingredients

  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp all spice

Cooking Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
  2. In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon.
  3. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  5. Immediately remove from pan to cooling rack.

Muffin Monday: Apple Muffins

Everyone has a kitchen disaster.

Well it was my turn this week.

The original recipe called for canned apples, which I’d never seen, so I substituted applesauce. I thought it’d come out great.

It smelled like fall in my kitchen but it sure didn’t look like it. Instead, the applesauce made the muffins very dense so there was no rise at all. They looked like I could hurt someone with them. Surprisingly, they were moist & the applesauce was more than apparent. Although they tasted good, I wish they looked good.

 

My camera battery also died when I was about to take a picture of these. I guess even the camera was embarrassed!

With that being said, I’ll give you the original recipe I was sent so you don’t make the same mistake I did!

Apple Buttermilk Muffins

Ingredients

  • 2 1/2 cups self rising flour
  • 3/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 14 oz canned apples
  • 1 egg
  • 2/3 cup buttermilk
  • 1/2 cup vegetable oil

Cooking Directions

  1. Preheat oven to 400 degrees
  2. Grease or line a 12 hole muffin pan
  3. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix.
  4. In a measuring jug or medium bowl, combine egg, buttermilk and oil.
  5. Pour the buttermilk mixture into the apple mixture and mix gently.
  6. Bake in a preheated oven for 15-20 minutes.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week

Muffin Monday: Marble Muffins

After going rogue last week, I’ve returned to Baker Street’s Muffin Monday capers! This was the first time I’ve made marble muffins, marble anything really. I found the prep time to be a bit more time consuming but still fun. My favorite part was making the streusel. The streusel making was messy but it was fun to just be a kid & get my hands on the mushy butter & just kneading everything to a crumble.

These muffins turned out huge! I’m only photographing the two normal ones. The rest turned out to be muffins on roids! It’s not a bad thing though. I never complain about extra sweetness. The tart cream cheese and aromatic cocoa powder combined with a moist muffin were just delicious. As gooey and sweet as the muffins were, I used whole wheat flour, which makes it ok, right? :)

Happy Halloween!

Marble Muffins

Ingredients

  • Streusel 1/3 cup packed brown sugar
  • Streusel 1/4 cup flour
  • Streusel 1/4 tsp ground sinnamon
  • Streusel 2 tbsp butter
  • Streusel 1/4 cup chocolate chips
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp unsweetened cocoa powder
  • 1 cup cream cheese
  • 2 eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract

Cooking Directions

  1. For the Streusel:
  2. Combine the sugar, cinnamon and flour. Add the butter and work it with your finger tips till the mixture is crumbly and stir in the chocolate.
  3. For the Muffins:
  4. - Preheat the oven to 350F
  5. - Line a 12 pan muffin tin
  6. - Combine flour, sugar, baking soda and salt in a bowl
  7. - Remove half a cup of the flour mixture and set aside
  8. - Add cocoa powder in the remaining mixture.
  9. - Beat cream cheese, 1 egg and the reserved 1/2 cup of flour
  10. - In a separate bowl combine the egg, water, vanilla essence and oil
  11. - Add it to the cocoa mixture. Gently mix it till incorporated
  12. - Spoon the batters side by side equally in the muffin cups
  13. - Sprinkle the streusel and bake for 20 - 25 mins

Looking for more Muffin Monday recipes?

 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

My Muffin Monday: Banana Chocolate Chip Muffins

I didn’t participate in Bakerstreet’s muffin Monday but I still wanted to make one for the week. So I consulted my trusty Betty Crocker cookbook & came up with a banana & chocolate chip muffin. I deviated slightly from the original recipe by using whole wheat flour, substituting applesauce for oil, and adding in the chocolate chips.

I loved how fragrant the muffins were as I opened the oven door. It was a mix of summer and chocolate in an instant. The muffins were moist with the sweet bananas and rich chocolate balancing each other out. I hope you enjoy the recipe!

Banana Chocolate Chip Muffins

Ingredients

  • 1/3 cup milk
  • 1 egg
  • 2 cups whole wheat flour
  • 1/4 cup applesauce
  • 2 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup semi sweet chocolate chips
  • 1 cup mashed ripe bananas

Cooking Directions

  1. Preheat oven to 400 degrees
  2. In a large bowl, beat milk and bananas together.
  3. Add oil and eggs & combine
  4. Stir in flour, sugar, baking powder, and salt all at once until flour is moistened.
  5. Fold in chocolate chips
  6. Bake 20-25 minutes
  7. Remove from baking pan and let cool on wire rack for 5 minutes

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