Blueberry Oatmeal Muffins

 Makes 12 muffins

Recipe from: www.sallysbakingaddiction.com

1 c. (240ml) milk (Lindsey's note: I use buttermilk if I have it)

1 c. (85g) old-fashioned whole rolled oats

1 1/4 c. (156g) all-purpose flour (Lindsey's note: I use kamut and slightly less than what it calls for)

1 t. baking powder

1/2 t. baking soda

1/2 t. ground cinnamon 

1/2 t. salt

1/2 c. (113g) unsalted butter, melted and slightly cooled

1/2 c. (170g) honey

1 large egg, at room temperature

1 t. pure vanilla extract

1 c. (140g) fresh or frozen blueberries (see note if using frozen)

1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool). Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.

2. Preheat oven to 425 degrees. Spray a 12 count muffin pan with nonstick spray or use cupcake liners.

3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.

4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, red the oven temperature to 350. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

5. Muffins stay fresh covered at room temperature for a few days, then transfer them to the fridge for up to one week.

Notes:

1. If using frozen berries, do not thaw and reduce the milk down to 3/4 c. (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. 

Sausage Muffins

 This recipe is from https://www.mamagourmand.com/sausage-muffins/. Loved theses!

 INGREDIENTS

• 1 pound ground breakfast sausage, cooked and crumbled (maple sausage would be delicious)
• 2 cups all purpose flour 
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pure maple syrup
• 2 cups grated cheddar cheese (she recommends sharp, I just used what I had)
• 1 cup milk
• 1 egg
• 6 tablespoons unsalted butter, melted & cooled 

INSTRUCTIONS

Preheat the oven to 400ºF. 

Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside. 

In a large bowl whisk together the flour, baking powder, and salt. Stir in the cooked sausage and cheddar cheese. 

In a small bowl whisk together the milk, egg, and maple syrup. Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated. 
Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.

Peanut Butter, Banana, Oatmeal Muffins

These aren't super sweet muffins, which our family actually likes. If you like them sweeter you could always sprinkle more chocolate chips on top or sprinkle white sugar on top to do a little sugar crust. These were really filling and delicious.

Ingredients

1 1/2 c. all purpose flour (I used half almond flour and half Bob's red mill gluten free flour)
1/2 c. old fashioned oats
1/4 c. packed brown sugar (I used coconut sugar)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs lightly beaten
3/4 cups mashed banana (about 1 medium sized banana)
3/4 cups milk
3 tablespoons oil
1/4 cup peanut butter
1/2 cup chocolate chips (you could mix some peanut butter chips in also if you have them)


Directions

1. Preheat oven to 400F

2. Combine eggs, banana, milk, oil and peanut butter. Whisk to combine.

3. In a separate bowl combine flour, oats, brown sugar, baking powder, baking soda, and salt.

4. Combine wet and dry ingredients just until combined, don't over stir. Fold in chocolate chips.

5. Fill muffin cups 2/3 full. Bake 15 minutes or until toothpick comes out clean. Cool muffins for 5 minutes before removing from muffin cups.

Banana Crumb Muffins

No banana wasting anymore! Not a healthy one but definitely a delicious one! And that's what counts, right?? Makes 12 regular size muffins.

Muffin Batter:

2/3 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 tsp vanilla
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Crumb Topping:

1/4 cup flour
1/4 cup brown sugar
2 Tbs cold salted butter

Preheat oven to 375. Spray or line regular size muffin tin. In a medium bowl combine sugar, oil and eggs. Whisk together, add in mashed bananas and vanilla. Whisk until thoroughly combined. Add in flour, baking soda, salt and cinnamon, stir together. Don't overmix.

In a separate bowl, combine flour and brown sugar for crumb topping. Cut in cold butter with a pastry cutter or fork until butter is pea sized.

Fill each muffin cup 3/4 of the way with batter and top with a heaping tablespoon of crumb topping.

Bake for 17-21 minutes. *I like to put a cookie sheet on a lower rack to catch any crumb topping that may fall.

Enjoy!

Peanut Butter Chocolate Chip Muffins

These are delicious and so filling!
(makes 2 pans of muffins)

Ingredients

3 cups flour (I used 1 cup spelt flour, 1 cup almond flour, and 1 cup of oats)
1 1/2 tbsp baking powder
2 tsp salt
1 cup creamy peanut butter
1 cup chocolate chips
1 1/2 cup milk
3/4 cup sugar (I used 1/2 cup honey)
1/2 oil
3 eggs
1 1/2 tsp vanilla

Instructions

1. Preheat oven to 375 degrees.
2. Stir the flour, salt and baking powder in a large bowl.
3. Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
4. Fill up muffin liners in muffin pan ¾ full – almost full.
5. Sprinkle the top of each muffin with a little more sugar. 
6. Bake at for approx. 18 minutes, or until done.

Blueberry Muffin

We've tried a lot of blueberry muffin recipes and I think this one wins. Don't make the same mistake I did, you make either the sugar topping or streusel topping, not both. We used the streusel topping and it did not disappoint!

http://acooksquest.blogspot.com/2011/04/102-blueberry-muffins.html?m=1#more
 
Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Muffins
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups  plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups  unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

(I made a few adjustments to this recipe. I did half whole wheat and half almond flour. I also used coconut oil instead of butter in the batter. I also cut the sugar in half in batter, but not the streusel. I used frozen blueberries and they turned out perfect. Lastly it took a little more flour than a 1/3 cup for the streusel to get a good consistency)
 
Directions: 

Adjust oven rack to middle position and heat oven to 425 degrees. If your oven cooks on the hot side normally, reduce the heat.  Some people have commented that 425 was too hot.  I would recommend getting a thermometer for your oven if you aren't sure.  

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Chocolate Chip Coffee Cake

Taste of Home

Chocolate Chip Coffee Cake

10-12 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar, divided
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup 2% milk
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup chopped pecans
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, cream the butter, cream cheese and 1-1/4 cups of
• sugar until light and fluffy. Beat in eggs and vanilla. Combine the
• flour, baking powder, baking soda and salt; add to creamed mixture
• alternately with milk and mix well. Stir in chocolate chips.
• Pour into a greased 9-in. springform pan. Combine the pecans,
• cinnamon and remaining sugar; sprinkle over batter.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen. Cool completely before cutting. Yield: 10-12 servings. 
• © Taste of Home 2014

This is my favorite breakfast dessert! 

Cinnamon Sugar Donut Muffins

These are AMAZING! We loved them! I'm not going to retype the recipe but here's the link.

http://justbakedbyme.wordpress.com/2012/02/06/downtown-bakery-and-creamerys-cinnamon-sugar-donut-muffins/

Glazed Lemon Poppy Seed Muffins

2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds

Glaze:

1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 

Preheat oven to 350°F.  Line muffin tins with paper liners.

Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.

Whole Wheat Apple Muffins

(http://smittenkitchen.com/2008/04/whole-wheat-apple-muffins/)

These were really delicious! Definitely a keeper. I think next time I make them I will try half the butter with 1/2 cup of applesauce and do all whole wheat. I added nutmeg to mine and did the cup of yogurt instead of buttermilk. I also only used one apple.

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Blueberry Muffins

**These directions are for 8 big muffins, so you need to adjust the temperature and cooking time for normal size muffin tins. I'm thinking about 350 for 20 minutes should be good.

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 cup fresh blueberries
• 1/2 cup white
• 1/3 cup all-purpose flour
• 1/8 cup butter, room temp.
• 1 1/2 teaspoons ground cinnamon

  Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add vanilla. Don't over mix. Fold in blueberries. Fill muffin cups 2/3 way full, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup  sugar 1/3 cup flour, 1/8cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Cinnamon Streusel Muffins

I made these muffins last night for a party we went to, they were really good...I'm pretty sure Kenny ate about 6. I just happened to have cinnamon chips on hand, Heidi got some for me at the bosch store in St. George, I'm not sure where else you can get them. You have to let these set up for a while before you eat them or they will fall completely apart! 

Cinnamon Streusel Muffins

TOPPING:
1/3 cup brown sugar, packed
1/4 cup diced pecans (I toasted mine first)
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter

FILLING:
3 Tablespoons softened butter
1/2 cup brown sugar
1 1/2 Tablespoons ground cinnamon

BATTER:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. (I had enough topping to do two batches of muffins)

Prepare the filling by mixing the ingredients together until they've become paste-like. Set aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Drizzle with a powdered sugar glaze, if desired.

Yield: 12 muffins.