Cherry Chocolate Chip Muffins

Well, it’s a cool rainy day here and that means it’s the perfect time to make some muffins to enjoy throughout the week! Eating one (or two…or three…) of these Cherry Chocolate Chip Muffins is a great way to start the day.

 

Cherry Chocolate Chip Muffin (640x480) with text

 

Cherry Chocolate Chip Muffins
from the King Arthur Flour Baker’s Companion
makes 16 muffins

Ingredients
3.5 c unbleached all-purpose flour
2 t baking powder
1/2 t baking soda
1 t salt
8 T butter (that’s one stick), room temperature
1 c sugar
3 large eggs, room temperature
2 t vanilla extract
1 c. sour cream, room temperature
1 1/4 c dried sweet cherries
1 1/4 c chocolate chips

What To Do
Preheat the oven to 400°F and lightly grease 16 muffins cups or use paper liners.

In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.  Scrape down the sides of the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.

Add the vanilla and sour cream and mix until incorporated.  Add the dry ingredients and mix on low speed just until the batter is smooth.  Stir in the dried cherries and chocolate chips.

Fill muffins cups and bake for 18-24 minutes, until a toothpick inserted in the center comes out clean.  Remove them from the oven, cool in the pan for 5 minutes then remove the muffins from the pan to finish cooling on a rack.

My Comments
Using a cookie scoop to transfer batter from bowl to muffin tin minimizes mess.  I love it!

There are several variations you can make with recipe.  You could use other kinds of dried fruit or add nuts if you like.

 

I hope your week is off to a great start.  Hopefully these muffins will help you out!

 

Advertisements

Spiced Peach Muffins

Okay, so I was really going to try to wait until this weekend to post this, but “Muffin Saturday” just doesn’t have the same ring to it as “Muffin Monday.”  I bought more peaches at the farmer’s market over the weekend and this morning made these Spiced Peach Muffins.  I was worried the Spiced part would be too much, but it turns out it was just right.  I’m very excited to have these muffins available for breakfast this week!

 

Spiced Peach Muffins

 

Spiced Peach Muffins
from King Arthur Flour
makes 16 muffins

Ingredients
4 1/2 cups unbleached all-purpose flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced
granulated sugar

What To Do
Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they’ll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done.

My Comments
I peeled my peaches – it just seemed weird not to.

I didn’t have any allspice so left it out.

I made half the recipe and ended up with 10 muffins.

 

These muffins were so easy to throw together and are so delicious! I sure hope you try them out during this season of peachy goodness.  Have a great (peachy) week!

 

Spiced Peach Muffins

Strawberry Muffins

Hello! I hope you are enjoying a beautiful spring day today like I am here in central Illinois.  I started working in my garden this morning and when I went to check on my strawberries, I noticed these pretty little white flowers, which means it’s almost strawberry season!

 

strawberry plant

strawberry plant 2

 

I super-♥ strawberry season and if you weren’t a Thirty Seconds on High reader last year, you should definitely check out Strawberry Week.  You will find a different recipe using fresh strawberries every day for a week!

In preparation for the upcoming season, here’s a great recipe for some delicious muffins! It’s not every day that you get to make muffins with fresh strawberries so be sure and take advantage while you can.  You won’t be sorry!

 

Strawberry Muffins

 

Strawberry Muffins
from Baked Perfection
makes 12 muffins

Ingredients
2 eggs
2/3 c white sugar
1/2 c vegetable oil
1 t vanilla extract
2 c all-purpose flour
1/2 t salt
1/2 t baking soda
1 t cinnamon
1/2 c Greek yogurt
1 1/2 c diced strawberries
sugar for dusting

What To Do
Preheat oven to 400° F. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, and baking soda. In a large bowl beat together eggs and sugar. Mix in oil, vanilla, and Greek yogurt. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in strawberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.  Dust each muffin with sugar.

Bake in preheated oven for 20 minutes.

My Comments
I used normal plain non-fat yogurt.

Using a cookie scoop is a great way to minimize messy transferring of batter from bowl to muffin tin.

I baked mine at 350°F for the same amount of time.  I can’t imagine baking them at 400°F and not burning.

 

I’m so excited for strawberry season to come!! I hope you try these muffins and love them as much as I do.  Have a great weekend!

 

Nutella Banana Oatmeal Muffins

Good morning! I hope you all had a great weekend.  I got to enjoy some outdoor time in the sun, which was really lovely.

Now it’s back to cloudy skies with rain in the forecast.  But that’s okay because it’s not snow and April showers will bring May flowers, right?

And it’s Monday…I know I’ve said it before and I’ll say it again: muffins make mornings better, especially on Monday!

WAIT!! The sun’s out now!

Okay, back to the muffins…if you have a few ripe bananas, don’t throw them out! You’ll need them for these delicious muffins!

 

Nutella Banana Oatmeal Muffins (640x480) with text

 

Nutella Banana Oatmeal Muffins
from Crepes of Wrath
makes 12 regular muffins or 8 jumbo muffins

Ingredients
1 3/4 c all-purpose flour
2/3 c old-fashioned oats
3/4 c sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1 1/2 t cinnamon
1/4 t nutmeg
2 large eggs
1/2 c unsalted butter, melted (that’s 1 stick)
3 very ripe large bananas, mashed
1 t vanilla extract
2/3 c Nutella
1/4 c white chocolate chips (optional)

What To Do
Preheat oven to 350ºF.  Lightly grease muffin tin with non-stick spray or line with cupcake/muffin papers.

In a large bowl, combine the flour, sugar, baking powder, baking soda, oats, salt, cinnamon and nutmeg.  Set aside.

In a medium-sized bowl, combine the mashed bananas, eggs, Nutella, melted butter and vanilla.  With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.  If using, fold in the chocolate chips.

Divide batter into prepared muffin tin.  Bake until muffins are golden brown and a cake tester (toothpick) inserted in the center comes out clean, about 15 minutes (25 minutes for jumbo muffins).

My Comments
I actually like these better without the white chocolate chips.

To minimize mess, use a cookie scoop to put the batter in the muffin tin.

 

These muffins are great to enjoy with a cup of tea or coffee.  These muffins are great to enjoy with a friend! I read yesterday that April is “Bake for Good” month where we’re all being encouraged to bake and share with those in our community who are hungry and in need of relief.  This could be anyone!

So, even though the sun’s not out anymore (I enjoyed the brief sighting) you can still bring some sunshine into someone’s life by baking some yummy muffins (or cookies or cupcakes or brownies or…there’s so much to choose from!) and giving them with a smile and a word of encouragement or thanks.  Sharing is caring!

Have a great day!

Preheat oven to 350 degrees F.
Preheat oven to 350 degrees F.
  • Preheat oven to 350 degrees F.
  • In a large bowl combine the flour, sugar, baking powder, baking soda, oats, salt, cinnamon, and nutmeg. Set aside.
  • In a medium-sized bowl combine the mashed bananas, eggs, Nutella, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter). Fold in the chocolate chips.
  • Scrape batter into prepared muffin tin. Bake until muffins are golden brown and a cake tester inserted in the center comes out clean, about 15 minutes (25 minutes for jumbo muffins).

– See more at: http://crepesofwrath.net/2008/09/24/nutella-banana-oatmeal-muffins/#sthash.73RbYMiH.dpuf

  • Preheat oven to 350 degrees F.
  • In a large bowl combine the flour, sugar, baking powder, baking soda, oats, salt, cinnamon, and nutmeg. Set aside.
  • In a medium-sized bowl combine the mashed bananas, eggs, Nutella, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter). Fold in the chocolate chips.
  • Scrape batter into prepared muffin tin. Bake until muffins are golden brown and a cake tester inserted in the center comes out clean, about 15 minutes (25 minutes for jumbo muffins). Yields 12 regular muffins or 8 jumbo muffins.

– See more at: http://crepesofwrath.net/2008/09/24/nutella-banana-oatmeal-muffins/#sthash.73RbYMiH.dpuf

  • Preheat oven to 350 degrees F.
  • In a large bowl combine the flour, sugar, baking powder, baking soda, oats, salt, cinnamon, and nutmeg. Set aside.
  • In a medium-sized bowl combine the mashed bananas, eggs, Nutella, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter). Fold in the chocolate chips.
  • Scrape batter into prepared muffin tin. Bake until muffins are golden brown and a cake tester inserted in the center comes out clean, about 15 minutes (25 minutes for jumbo muffins). Yields 12 regular muffins or 8 jumbo muffins.

– See more at: http://crepesofwrath.net/2008/09/24/nutella-banana-oatmeal-muffins/#sthash.73RbYMiH.dpuf

Spiced Eggnog Muffins with Streusel Topping

Mmmm…I love a nice warm mug of eggnog and I enjoyed my first one of the season the other day.  It’s so rich and creamy and delicious! I know a lot of people don’t like eggnog, and if that’s you, please keep reading! These Spiced Eggnog Muffins with Streusel Topping are wonderful and I know for a fact that someone I know that does not like drinking eggnog likes eating these muffins.  They are perfect for Christmas morning or anytime eggnog is available at the store.  Too bad it’s a seasonal item, but I guess it wouldn’t be such a special treat if it were available all year round.

 

Spiced Eggnog Muffins with Streusel Topping

 

Spiced Eggnog Muffins with Streusel Topping
from A Farmgirl’s Dabbles
makes 12 muffins

Ingredients
Muffins
2 1/4 c all-purpose flour
1 c sugar
2 t baking powder
1 t cinnamon
1/2 t ground nutmeg
a pinch of ground cloves
2 large eggs, lightly beaten
1 c eggnog
1/2 c unsalted butter, melted and cooled (that’s 1 stick)
2 t pure vanilla extract

Streusel Topping
1/3 c all-purpose flour
1/3 c sugar
1/2 t ground nutmeg
1/8 t kosher salt
2 T unsalted butter, at room temperature

What To Do
Muffins
Preheat oven to 375°F. Line 12 regular size muffin cups with paper liners and set aside.

In a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of flour mixture and set aside.

In another medium bowl, combine eggs, eggnog, butter, and vanilla. Add mixture all at once to flour mixture. Stir just until moistened. Batter will be a bit lumpy. Divide batter between prepared muffin cups.

Streusel Topping

In a small bowl, combine flour, sugar, nutmeg, and salt. Using a rigid pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffin batter.

Bake for about 18 minutes, or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.

My Comments
For the streusel topping, I just used my fingers to cut the butter into the mixture.  I think it’s much easier, faster, and makes a better crumb.

If you want,  you can also make this as a loaf of bread.  That’s what I did this year and the recipe made one loaf of bread and I used almost all of the streusel topping.  I baked it at 350°F for about an hour, until a toothpick inserted in the middle came out clean.

 

YUM! I really hope you give these muffins a try.  Don’t forget a good cup of cheer to go with!