Banana Coconut Muffins

Best breakfast muffin!

Banana Coconut Muffins - Adapted from Epicurious

Yield: 12 Muffins

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut - I used unsweetened

Directions:

1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
3. Fold in flour mixture until flour is just moistened.
4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
5. Enjoy!!

Strawberry Banana Muffins

Perfect breakfast muffin!!

Strawberry Banana Muffins - Adapted from Sweetpeaskitchen.com

Yield: 12 Muffins

Ingredients:
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, cut into bite sized pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a small saucepan melt the butter. Set aside.
3. In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
4. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
5. Add the wet ingredients to the dry ingredients and stir just until combined.
6. Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
7. Enjoy!!

Pumpkin Oatmeal Muffins

Pumpkin! Pumpkin! Pumpkin! Its that season, so get use to it.  My co-worker loves pumpkin so I made these for her.  They are a delicious pumpkin muffin with a streusel topping.   They are very moist and pumpkiny!  These are perfect for breakfast or just a snack.   I changed up the recipe a little bit, you can see my changes below.  There are a few things that are not allowed in my house, one of them is sour cream.  My boyfriend and I both loathe sour cream and mayonnaise, so I don't buy it.  I substituted the sour cream for yogurt and they turned out great!!  These are a perfect fall treat, so enjoy!!

Muffins ready for the oven!

Pumpkin Oatmeal Muffins with Streusel Topping - Adapted from Naked Cupcakes

Yield: 12 Muffins

Ingredients:
1 1/4 Cups Whole Wheat Flour - I use regular all-purpose flour
1/2 Teaspoon Salt
1/2 Cup Brown Sugar, packed
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Rolled Oats
1 Egg
1 Cup Pureed Pumpkin
1/4 Cup Milk
1/4 Cup Sour Cream - I used low fat vanilla yogurt

Streusel Topping:
1/2 Cup Flour
1/2 Cup Oats
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/3 Cup Cold Butter

Directions:

1. Preheat your oven to 375 and line a muffin pan with liners.
2. Whisk together the flour, salt, brown sugar, baking powder, baking soda, spices, and rolled oats in a medium bowl.
3. In a second large bowl, whisk together the egg, pureed pumpkin, milk, and sour cream until smooth.
4. Add the dry ingredients to the wet and mix just until incorporated.
5. Divide the batter between the 12 prepared muffin cups.
6. In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon.  You can use the same bowl as before.
7. Add the cold butter and cut it into the streusel mixture until it resembles coarse crumbs (you can use a pastry cutter, two knives, or even your fingers to do this, I think hands work the best!!)
8. Sprinkle the streusel topping on top of the filled muffin cups.  Fill in and pat down the streusel into the muffin tin.
9. Bake for 18 - 20 minutes, or until a toothpick comes out clean.
10. Enjoy!

Warning: These are messy... bake at your own risk to clean up afterwards!

Monkey Bread Muffins

This is a recipe I have been wanting to make for months!  I found biscuits on sale this weekend so I bought a can.  Here in California we don't really eat biscuits so when I popped open the can of Homestyle Pillsbury Grands, I was sure there was cheese it in.  (I think I have only eaten biscuits 3 time in my life....) I was really mad that I had bought the wrong kind.  Come to find out the orange specks was just butter, not cheese.  I think these biscuits could have been cut into smaller portions to have more dough balls in each muffin, but they were still amazing.  I was very impressed with how easy, quick, and delicious these were.   You could easily whip these together for breakfast, or they could be dessert too!  YUM!

Monkey Bread Muffins - Adapted from The Kitchenarian

Yield: 10 Muffins
Ingredients:
1 Teaspoons Cinnamon
1/4 Cup Sugar
1 (16 ounce) Can Refrigerated Biscuit Dough, 8 big biscuits, I used Pillsbury Grands! Homestyle
1/2 Cup Brown Sugar
3 Tablespoons Butter, Unsalted
1 Teaspoons Water

1/2 Teaspoon Vanilla

1/2 Teaspoon Cinnamon

Directions:

1. Preheat the oven to 375. Grease muffin cups of a standard muffin pan or fill with paper liners. 
2. Mix the white sugar and cinnamon together in a small bowl and set aside. 
3. Cut each biscuit into quarters. Roll each piece in the cinnamon sugar and place three in each muffin cup. Continue until all 10 cups are full. Scatter the remaining dough pieces in the muffin pans. You will not have the same number of biscuit pieces in each muffin. 
4. In a saucepan, melt the brown sugar, butter and water until bubbly.  Add the vanilla and 1/2 teaspoon cinnamon.  Make sure the sugar has melted and the consistency is smooth. 
5. Spoon the brown sugar sauce over each muffin cup. I put about 1 teaspoon of sauce on each muffin. I reserved a small amount of this sauce to drizzle over the muffins when they came out of the oven. 
6. Bake for 10 to 2 minutes. Let stand 5 minutes before taking out of muffin pan. They will stay together better this way.
7. Spoon more sauce on the muffins while still hot.  
8. Enjoy hot, or microwave the muffin for 10 seconds to reheat!

Double Glazed Doughnut Muffins

I have a guest in my home, meaning I need to bake.  My boyfriends brother came up to visit this weekend before he goes off to college, so I wanted to fill his body with delicious treats.  As a young man with a fast metabolism, he ate 4 of these muffins and I think he got skinnier.   Haha, I ate one and I think I gained 5 pounds.  Its not fair. Anyway, these are great muffins that you can whip up quickly on any morning.   The cinnamon and nutmeg make your kitchen smell amazing, and the glaze is a perfect sweet addition on top.  I thought they were a little dry, but the flavor is there.  I might have baked them a minute or two too long also, but I will definitely be trying these again soon.  They were a big hit with the boys and neighbors!!

Double Glazed Doughnut Muffins - Adapted from My Baking Addiction

Yield: 18 Muffins

Ingredients:

1/4 Cup Butter, Unsalted and room temperature
1/4 Cup Vegetable Oil
1/2 Cup Sugar
1/3 Cup Brown Sugar
2 Eggs
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3/4 Teaspoons Ground Nutmeg
1 Teaspoon Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 1/2 Cups Flour
1 Cup Milk

Glaze Ingredients:
3 Tablespoons Unsalted Butter, melted
1 Cup Powdered Sugar, sifted
1 Teaspoon Vanilla
2 Tablespoons Hot Water

Directions:

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray, this will ensure that they peel off the muffins nicely.
2. In the bowl of your electric mixer using the paddle attachment, cream together the butter, vegetable oil, and sugars till smooth
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7. Bake the muffins for 14 to 16 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8. In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and water. Whisk until smooth.
9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice!
10. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
11. Enjoy!!

Shared on:

1. http://craftomaniac.blogspot.com/
2. http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-25/
3. http://www.thegirlcreative.com/

Strawberry Oat Muffins

I love summers in California for the fresh fruit.  Strawberries are less then $1 per case so my refrigerator is stocked full!  I also had buttermilk I needed to use to soon, so I went on a hunt for recipes with both these ingredients.  I found this recipe and decided to give it a try.  The first batch of muffins I made without liners and that was a mistake. They were ok but for sharing with my co-workers, the liners work better.  I really liked the muffins because they are almost tangy from the buttermilk.  Its not too sweet, and the strawberries bring nice flavor.  I think this muffin would be good with any berry too, so if you don't have strawberries, try blueberries or raspberries.   I also love muffins with a topping, so I made a crumble with some oats and brown sugar that I sprinkled on top of some, but those all got eaten, sorry for no photos.  I didn't have time before work to take better pictures so I snapped this terrible photo with my iPhone.   Overall this is a great healthy breakfast or snack!!

Strawberry Oat Muffins - Adapted from Allrecipes.com
Yield - 18 Muffins
Ingredients:
1 Cup Rolled Oats
1 Cup Buttermilk
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Egg
1/4 Cup Canola Oil
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1to 1 1/2 Cups Chopped Fresh Strawberries

Directions:

1. Preheat the oven to 375.  Grease or line a muffin tin.
2. In a small bowl, combine the oats and buttermilk, let sit for 5 minutes.
3. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
4. In a large bowl, beat the egg, oil, brown sugar, and vanilla together.  Add in the oat mixture and mix.  
5. Stir in the flour mixture until all incorporate.  Add the chopped strawberries and mix until incorporated.
6. Fill muffin cups 3/4 full.  Bake for 14-16 minutes, or until a toothpick comes out clean.
7. Enjoy for a healthy breakfast or midday snack!

Banana Chocolate Chip Muffins

These muffins are for Lakeshore Learning Materials Accounting Department Friday Treat Day!  I normally make cookies or scones, but today I went for muffins!  They turned out very good and everyone loved them.  They are fairly healthy too because of the little amount of butter and they should count as a serving of fruit because of the banana.  This is a perfect recipe if you have at least 3 ripe bananas chillin in your fruit basket.  I didn't, but luckily Trader Joe's had a lot of over-ripe bananas for sale.  Another plus about this recipe is you get a work out while mushing the bananas.  I doubled the recipe and let me tell you mashing 6 bananas is harder then it sounds, or maybe I am still recovering from 3 days of snowboarding.  Anyway, I hope everyone enjoys these muffins as much as I did.

The original recipe is from  http://bakingbetweencities.wordpress.com but i added way more cinnamon to the recipe...I love cinnamon!
Yield: about 15 muffins


Muffin:
1 1/2 Cup Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
3 Ripe Bananas
1/2 Cup Sugar
1 Egg
1/3 Cup Butter, Melted
1/2 Cup Chopped Chocolate (I used 1/2 Milk and 1/2 Dark Chocolate)


Topping:
1/3 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1 Tablespoon Butter


Directions:

1. Preheat oven to 375. Line with muffin pan with paper liners.
2. In a small bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, and cinnamon. In another bowl, or KitchenAid mixer, beat together bananas, sugar, egg and melted butter. Stir in the flour mixture just until moistened. Add chocolate. 
3. Spoon batter into prepared muffin cups.
4. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins, don't be skimpy about the topping.
5. Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.