Blueberry Streusel Muffins

If you have the right recipe, blueberry muffins are one of the best breakfast pleasures I know of! 

And here's the right recipe!! 

The streusel topping takes these muffins to beyond yummy!

Blueberry Streusel Muffins

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1/4 cup butter, softened

1/3 cup sugar

1 egg, beaten

1 teaspoon vanilla

2 1/3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 1/2 cups fresh or frozen blueberries (do not thaw blueberries if using frozen ones!)

STREUSEL:

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup cold butter

In a large bowl, cream butter and sugar. Beat in the egg and vanilla and mix well. Combine flour, baking powder and salt and then add to the creamed mixture alternately with milk. Fold in the blueberries.

Fill 12 greased or paper-lined muffin cups 2/3's full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack.

Orange Cream Muffins with Orange Glaze

Ever have one of those days when you just don't want to get out of bed? 

I have those days every now and again (ok...pretty regularly!) and this morning was one of them.  So, I sent my kiddo's on the bus to school and had my youngest join me in my bed and turned on some cartoons for him, so I could relax just a little longer.  It was a very nice morning!

Wish I had some of these muffins lying around this morning...maybe that would have helped get me out of bed!  There's just something about citrus in the morning that wakes me up.

These are delicious! (and made by Kyla!)

Orange Cream Muffins with Orange Glaze

Recipe adapted from Just a Pinch

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1 package (8 oz.) cream cheese, softened

1/2 cup shortening

1 2/3 sugar

2 eggs

2 1/4 cups flour

1 teaspoon salt

1 tablespoons baking powder

1 cup milk

2 tablespoons orange zest

Glaze:

1 1/2 cups powdered sugar

3 Tablespoons orange juice

Line muffin tins with cupcake liners, or spray tin with cooking spray.  Set aside.

Combine cream cheese and shortening and beat until creamed well.  Gradually add the sugar and beat until light and fluffy.  Add the eggs one at a time, beating well after each one. 

Combine the flour, baking powder and salt.  Add to the creamed mixture along with the milk and mix just until combined.

Stir in the orange zest.

Scoop batter into muffin tin and fill about 2/3 the way full.  Bake at 375 degrees for 15-18 minutes or until a toothpick inserted comes out clean and they start to turn golden brown. 

Let cook for about 10 minutes then remove to a wire rack to finish cooling.

Mix the powdered sugar and orange juice and drizzle over cooled muffins.

Banana Nut Muffins

I'm kind of having a hard time getting in the swing of things again.  Christmas break was just too short...I'M NOT READY for life to go back to it's craziness!!

We're really excited here though because we have something new that we will be implementing this year here on the blog. 

I made a New Year's Resolution this year (among many.  One other is to lose weight.  That's there EVERY year!  So...you might be seeing more healthy recipes in the future...if it sticks!:)) anyway, back to the original resolution...it is to save $$$.  The hubby and I are always talking about traveling.  It's something we talk about but don't really ever do.  So, I want to be able to save some money so that we won't just talk about it but DO it!

One easy way I've decided that we can cut down our monthly expenses in on our grocery bill.

So, to help me out with this new resolution....(drum roll please!)...we will be adding a new portion to the blog.  Budget Dinners. 

We will find some awesome (they still have to taste amazing!!) recipes, figure out how much each serving would cost and we'll let you know when we post the recipe how much it would cost you.  We're excited to find some awesome recipes that won't break the bank, but will taste like it!

Look forward to our first recipe next week!!  We can't wait!

But for now, here's the best banana nut muffin I've ever had...not one bit dry like some tend to be.  Try it, you'll see!:)

(Side note: these were made solely by Kyla. She helped out with an activity for the children in our church last Saturday. They served them breakfast and she was in charge of that portion. She baked about 8 dozen muffins (not all banana nut, we'll share the other later) as well as prepared fruit and helped serve! I am so proud of her...she did such a great job!)

Banana Nut Muffins

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1 cup butter, at room temperature

2 cups sugar

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups very ripe bananas, mashed (about 4-5 bananas)

3/4 cup sour cream

2 teaspoons vanilla

Chopped walnuts

Preheat oven to 350 degrees.  Line muffins tins with liners (or spray with cooking spray if not using liners).

Cream the butter and sugar until light and fluffy.  Add the eggs and beat to incorporate.  Add the flour, baking soda, and salt and mix together until just combined.  Add the mashed bananas, sour cream and vanilla & mix to combine. 

Using large cookie scoop (or spoons if you have to:)), scoop batter into muffin tins.  They should be about 3/4 the way full.  Sprinkle walnuts on top. 

Bake in preheated oven for 12-17 minutes, or until golden brown & toothpick inserted comes out clean.  Let cool for 10 minutes & then remove to a wire rack to cool completely.

Makes about 3 dozen muffins

NOTE:  Recipe can be halved...just reduce the sour cream to 1/2 cup.  These also freeze really well.  So I suggest just making the 3 dozen and sticking the ones you don't eat in the freezer for future use!:)

Enjoy!

Sunrise Muffins

These muffins got scarfed up by the kiddo's...I only got to eat 1!  So if that doesn't tell you how wonderful they are......  These will certainly put you in a good mood in the morning (especially if you are NOT a morning person like me!!):)

Sunrise Muffins

Recipe from Or So She Says

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2 cups flour

1 Tablespoon poppy seeds

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, pureed or finely mashed

1 egg

3/4 cup sugar

1/4 cup oil

3 teaspoons orange zest

Glaze:

1 1/2 cups powdered sugar

1/4 cup orange juice (1 squeezed orange)

1 teaspoon orange zest

1 teaspoon vanilla

Heat oven to 375 degrees.  Line a muffin tin with 12 cupcake liners.  In a medium bowl, combine flour, poppy seeds, baking powder, and salt.  In another medium bowl, smash/puree bananas, add egg, sugar, oil, and orange zest.  Mix well.  Pour the flour mixture in and combine everything together.  Spoon the batter into the muffin cups (use a 2 tablespoon cookie scoop...so much faster and less messy!), and then bake for about 20 minutes.

Now it's time to prepare the glaze.  Stir together powdered sugar, orange juice, orange zest, and vanilla.  When the muffins are done baking, poke some holes in the top with a fork and then drizzle the glaze over the top.

It might be a little easier getting out of bed in the morning if you know you'll be waking up to these!!:)

Lemon Poppy Seed Muffins

I've been wanting to try these for a while now and had the perfect opportunity last night when my hubby announced that he needed to take some kind of breakfast food in the morning for a teacher birthday celebration that apparently they do once a month. So although it was late, I enjoyed making them (and tasting them)! The glaze on the top is a MUST!! So good!

Lemon Poppy Seed Muffins

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1 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup sugar

3 Tablespoons poppy seeds

1 Tablespoon lemon zest (next time I think I'd actually use a little more...I like a strong lemon flavor!)

1 cup sour cream

1 egg

2 teaspoons vanilla

Glaze:

1/2 cup powdered sugar

1 Tablespoon lemon juice

1/2 teaspoon vanilla

Add together flour, baking soda, salt, sugar, poppy seeds and lemon zest in a bowl. In another bowl combine sour cream, egg, melted butter and vanilla. Add to dry ingredients and stir just until moistened. Do not overstir. This makes a stiff dough...more the consistency of cookies than cake, so don't fret when this happens...that's the way it's supposed to be!

Spoon batter into prepared muffin pans (greased or with liners). Fill 2/3 full. If you have a large cookie scoop that works perfect!

Bake at 400 degrees for 15-17 minutes or until lightly browned. Remove from pan and cool on rack.

For Glaze: Add together powdered sugar, lemon juice and vanilla in a bowl. Stir until smooth. Drizzle over the top of the muffins.

Makes 1 dozen muffins.

Snickerdoodle Muffins

I LOVE muffins. They are one of the easiest things to make and there are so many different varieties to fit any craving I'm having! These muffins were super moist and the sugar/cinnamon tops were really yummy. Matter of fact my 3 year old just ate the top off the muffin and left the rest!

Snickerdoodle Muffins

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2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup milk

1 1/2 teaspoons vanilla

1/2 cup sugar

1 Tablespoon cinnamon

Preheat oven to 375 degrees. Grease a 12 cup muffin tin, or use liners. Mix the dry ingredients together in a large bowl. In a separate bowl or mixer, combine the butter, sugar, eggs, milk, and vanilla and mix well. Combine this mixture with the dry ingredients and mix lightly just until combined.

Mix together the sugar and cinnamon. Fill your muffin tins with batter and then top each muffin with cinnamon/sugar mixture.

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

Recipe from Your Homebased Mom.

Peach Muffins

This is a good one!! I can't remember where the recipe came from (my friend e-mailed it to me and I've since deleted that e-mail...sorry!) but I changed it a little and they turned out really yummy!! Great for using your canned peaches!

Peach Muffins

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1 1/2 cup flour

1 1/2 teaspoon baking powder

3/4 cup sugar

1 egg

1/2 cup butter, softened

1/2 cup peach yogurt (I just used 1 container of the Yoplait Harvest Peach)

1 teaspoon vanilla

1 cup peaches, well drained and chopped (or use some fresh peaches)

1/2 teaspoon almond extract (my addition)

slivered almonds (my addition)

Combine eggs, yogurt, butter, vanilla. Add the dry ingredients. Add the almond extract to the peaches then fold in to muffin mix. Fill sprayed muffin tin or muffin cups almost to the top. These muffins don't rise much. Sprinkle a few slivered almonds on the top of each muffin. Bake at 400 degrees for 15-20 minutes, cool in pan for 10 minutes.

This is the recipe how I made it with my changes. The original recipe didn't call for the almond extract or the slivered almonds, but instead called for 1 cup of chopped pecans that you fold into the mix with the peaches. I think that would be yummy as well, but I didn't have any pecans!:) And I think the best compliment to peaches is almonds...that's one of the reasons I LOVE my Mom's fresh peach pie so much!!

Blueberry Streusel Muffins

Oh....My....Goodness!!  These muffins are out of this world!!  Yummy goodness!

Blueberry Streusel Muffins

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1/4 cup butter, softened

1/3 cup sugar

1 egg, beaten

1 teaspoon vanilla

2 1/3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 1/2 cups fresh or froen blueberries (do not thaw blueberries if using frozen ones!)

STREUSEL:

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup cold butter

In a large bowl, cream butter and sugar. Beat in the egg and vanilla and mix well. Combine flour, baking powder and salt and then add to the creamed mixture alternately with milk. Fold in the blueberries.

Fil 12 greased or paper-lined muffin cups 2/3's full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack.

 These were some of the best blueberry muffins I've ever had...really yummy!!!

Morning Maple Muffins

Kyla and Caleb had their Destination Imagination competition on Saturday and they had to be at the school to load the bus at 6:15 a.m.!!! So I decided to make some muffins for them to take for their breakfast on the bus. These are one of Tony's favorite muffins. The best part is the topping!

Morning Maple Muffins

Recipe from Taste of Home

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2 cups flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cups milk

1/2 cup butter, melted

1/2 cup maple syrup

1/4 cup sour cream

1 egg

1/2 teaspoon vanilla

Topping:

9 Tablespoons flour

9 Tablespoons sugar

6 Tablespoons chopped nuts (I used pecans but walnuts are good also)

1 1/2 teaspoon ground cinnamon

6 Tablespoons cold butter or margarine

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg, and vanilla. Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon. Cut in the butter until crumbly (I usually use my hands for this step...so much easier!). Sprinkle over batter. Bake at 400 degrees for 16-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Make 20-24 muffins.

Raspberry Almond Muffins

These are one of my families favorite muffins!  Almonds and raspberry just goes so well together!  These are delicious!

Raspberry Almond Muffins

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(I forgot to put the almonds on top!)

2 cups flour

2/3 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup butter or margarine

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

Mix all ingredients together. Grease muffin tin with pam. Fill cups about 1/2 full of batter. Spoon a teaspoon of raspberry jam on top and then put enough batter on top to cover jam. Sprinkle the top with sliced almonds and sugar. Bake at 400 for about 15 minutes. Makes 12 muffins.

Each muffin has about 220 calories, but they sure are good!