Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Wednesday, May 22, 2013

Cherry Almond Muffins

Cherries and almond...the perfect marriage!  With an abundance of cherries on hand, making something with cherries and almond was a must.  Cherries and almond are made for one is a wonderful flavor combination.

During my cherry recipe search, I found this one from King Arthur Flour.  I did make a slight change.  Instead of 1/2 cup of milk I used 1/4 cup of milk  and 1/3 cup of sour cream...the muffins were light and tasty...but of course, they were tasty, there are cherries and almonds!

Cherry-Almond Muffins
adapted from  King Arthur Flour

Preheat oven to 375° F.
Yield:  12 muffins

1/2 cup butter
1 cup granulated sugar
2 large eggs, at room temperature
2 cups all-purpose flour
1/4 cup milk
1/3 cup sour cream
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped and drained
1 cup slivered almonds, lightly toasted
1 tsp almond extract
1 tsp vanilla
Raw sugar

Cream butter and sugar until fluffy.  Beat in the eggs, one at a time.  Mix in the sour cream.

Sift together the dry ingredients and add them, alternately with the milk to the butter/sugar mixture. Stir in the almond extract and vanilla, then gently fold in the almonds and cherries.

Spoon the muffin batter into 12 greased muffin cups.  The cups will be quite full.  Sprinkle each muffin with a bit of raw sugar.  Bake in a preheated oven for 20-25 minutes.  Check the muffins at 20 minutes.


We enjoyed the muffins with a cup of coffee in the morning.  And, yes, I shared with my neighbor!

Sunday, April 28, 2013

Rhubarb Muffins with Almond Streusel Topping

Springtime just means "rhubarb" to me.  It brings back memories of visiting my grandparents during my childhood. Grandma made the absolute best rhubarb pie!  My mom makes a mean rhubarb pie, also, but there are stories attached to Grandma's that make me smile.  I was the official "pie watcher".  I was given the job of sitting on the porch swing and watching the pies, that were sitting on the railing, cool.  I thought it was a very important was only recently,  that I figured out that I must have done something to "get that job".  That must have been when my love affair with rhubarb began!

My love of rhubarb has never fact, today, I had wonderful Challah French Toast with a fresh fruit compote...and what was the fruit?  Rhubarb!!  I was a happy girl.

Naturally, when I saw the recipe for Rhubarb Muffins with Almond Streusel Topping posted by Val at More Than Burnt Toast, I knew I would be making them.  That post was followed by one from Monique at La Table De Nana who made the muffins with strawberries and suggested that the chef should add just a bit of almond extract to the batter....and, I did.

We enjoyed the muffins.  They were the perfect sweetness...subtly sweet and just right to enjoy with a cup of tea.

Rhubarb Muffins with Almond Streusel Topping
slightly adapted from Saveur and More Than Burnt Toast


½ cup flour
½ cup sugar
2 tablespoons packed light brown sugar
½ teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon almond extract
4 tablespoon unsalted butter, grated
½ cup chopped almonds


Unsalted butter, for greasing
3 cups flour, plus more for pan
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup sour cream
1 cup sugar
½ cup packed light brown sugar
½ cup canola oil
2 eggs, lightly beaten
1 vanilla bean, seeds scraped and reserved
½ teaspoon almond extract
12 oz. rhubarb (about 2 medium stalks), cut into quarter inch pieces

Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Grate butter into mixture using large box grater. With your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.

Make the muffins: Heat oven to 350°. Grease and flour muffin pans or use muffin liners; set aside. Whisk together 2 ¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, almond extract and vanilla seeds; pour mixture over dry ingredients and whisk until just combined.

In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place  cup batter in muffin cups, break streusel up into medium-sized clumps, and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.


Mmmmm...warm muffins for breakfast!

I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable.

Tuesday, October 9, 2012

Banana Blueberry Muffins

Sometimes we are in the mood for a that isn't too sweet, one that says "cozy with a cup of tea"!  These muffins fit the bill....they are moist and perfect for enjoying with a cup of hot tea.

I saw the recipe on Monique's blog, La Table De Nana.  She always posts such lovely pictures and scrumptious recipes.  Reading her blog is a real treat.  If you have not visited her, do take a moment to do so, you won't be disappointed.

Monique's muffins were made with bananas and raspberries....they sounded oh so delicious!   I knew I was going to make them right away as I did have a couple of bananas in need of attention and while I didn't have raspberries, I had blueberries....

Banana Blueberry Muffins

1/2 cup unsalted butter, softened 
1 cup sugar
2 eggs
3 ripe mashed bananas or 2 mashed and 3/4-1 cup blueberries
a pinch of salt
2 cups of flour
1/2 tsp baking soda

Cream butter and sugar until light; add pinch of salt; eggs one at a time and then the mashed bananas.
In batches add the flour that you have sifted with the baking soda.
Gently fold in the blueberries.
Bake at 350° F for about 30 minutes. 


What could be more simple?   Muffins for tea in no time at all!!

Wednesday, February 22, 2012

Brenda's Incredible Blueberry Muffins

A friend recently commented that she was making those absolutely incredible muffins....what muffins? I wondered.  I emailed and quickly got a response, she commented, "Excuse me while I wipe my mouth..they are from Brenda's Canadian Kitchen."  That was easy enough for me, as I follow Brenda....somehow, though, this post slipped right past me!  Well thank you, Chris, for mentioning Brenda's Incredible Blueberry Muffins aka Jordan Marsh Blueberry Muffins.

The one thing I know about Brenda is that she is an amazing cook...and a great Wordscraper competitor!  I have made many of Brenda's recipes and they are consistently wonderful. I made the muffins just as Brenda recommended.

Brenda's Incredible Blueberry Muffins 
aka Jordan Marsh Blueberry Muffins

1 cup butter
1 - 1 1/4 cup sugar (I used 1 cup, some recipes for these muffins call for 1 1/4 cups)
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups blueberries*
sugar for top (I used "sugar in the raw")
*the extra 1/2 cup is optional, I didn't add them
Preheat oven to 375F.
With electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well after each addition. In separate bowl, mix dry ingredients together and add to egg mixture alternately with milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavour, but this step may be skipped, if you wish). Gently stir in the remaining 2 cups blueberries (if using frozen blueberries, you may want to toss them with a bit of flour to avoid them sinking to the bottom of the muffins) by hand. Grease muffin tins well, including tops of pans. Pile mixture high in each cup. Sprinkle sugar on top. Bake for 30 minutes.
Makes 12 muffins.


Blueberries are a wonderful treat...blueberry muffins,  well, they are hard to beat!

I am participating in Full Plate Thursday sponsored by Miz Helen's Country Cottage and Foodie Friday sponsored by Designs by Gollum.

Friday, March 11, 2011

Would You Like a Muffin...a Butternut Squash Muffin?

Could I serve you a muffin?  
Would you like some tea to go with it?  
Can you sit down for a minute to visit?

When I retired I thought I would have tons of time and get so much done...not so.   I cannot figure out where the time goes!  Maybe I should ask, "How in the world did I get everything done and work too?"
Yep, that is a better question.

Part of the answer is that I have allowed myself to get out of high gear...I can shift down a gear.  I no longer feel that I must be "on the run".  I can take extra time to look through the magazine or bake....which is new, I rarely baked!  I never really took the time as it seemed the time had to go toward another project, laundry, cleaning, driving children from point A to point B.

It is different now.  I get everything done and I have added extra things to do!  I like having time to appreciate doing all of the things that I rushed through while I was "growing up".  Being retired is great!

That said, I had time to make muffins!  
I had time to leaf through the magazines and cookbooks, explore Food Network, and not feel rushed!

I had a couple of recipes that I was considering and decided on one by Jamie Oliver from Jamie At Home.  The muffins were like a carrot cake minus the carrot!  They were moist, light and delicious.  It doesn't have to be breakfast to eat a muffin.  It seemed that every time somebody walked past the platter, a muffin came up missing!

Butternut Squash Muffins with a Frosty Top
adapted from Jamie At Home

Yield:  About 12 muffins

For the muffin:
14 ounces butternut squash, skin on, seeds removed and roughly chopped
2 1/4 cups light brown sugar
4 large eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping tsp baking powder
1/4 cup walnuts, chopped
1 tsp ground cinnamon
3/4 cup extra-virgin olive oil

For the Topping
1 clementine or mandarin, zested
1 lemon, zested (I used a meyer lemon.)
1/2 lemon, juiced
1/2 cup sour cream
2 heaping Tbsp powdered sugar, sifted
1 tsp vanilla

Preheat oven to 350°
Line muffin tins with paper cups.

Using a food processor, finely chop the butternut squash.  Add the sugar and eggs.  Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and mix, in the processor, until beaten. It should be just combined.  Do not over mix.

Fill the paper cups with the muffin mixture.  Bake for 20-25 minutes.  Check for doneness with a toothpick or knife.  It should come out clean if the muffins are done.  If they are done, remove them from the oven.  If not add a few more minutes baking time.  Recheck.  Cool the muffins on a wire rack.

While the muffins are baking, make the topping.  The mixture will be a little runny.  Place most of the clementine or mandarin zest, all the lemon zest and the lemon juice in a bowl.  Add the sour cream, powdered sugar and vanilla.  Mix well.  Taste and adjust lemon juice or powdered sugar to get the balance of sweet and sour that you prefer.  Put the mixture into the refrigerator until the muffins are cooled, then spoon the topping onto the muffins.


I hope you have time to enjoy a cup of tea and share a muffin with a friend!  

Saturday, August 21, 2010

Blueberry Coffee Cake Muffins

Life happens.  Sometimes one is unable to do all of the things to which one is obligated.  It isn't because there isn't a desire to do them.  It isn't because interest has waned.  It could be because there just aren't enough hours in the day and days in the week for it to happen.  Or, it could be that there isn't access to a kitchen.... That has been the situation for me this summer.  Life just happened....

I had committed myself to monthly participation in Barefoot Bloggers.  I was not able to consistently fulfill that obligation this summer.  My participation was hit and miss.  I was able to hit when I had a kitchen...and missed when I did not!  Sadly, I was removed from the group. 

Over the next few weeks I will be playing catch-up so I hope you enjoy Barefoot Contessa recipes as I do!

I had gotten some fresh blueberries in the "veggie box" this week.  They were begging to be in a muffin!  As I mixed the batter for the muffins, I noticed that it was more stiff than most muffin batters.  I mounded it in the muffin tin as the recipe said to "fill the cups to the top" my mind I was getting a message that this was not going to be good.  I had visions of muffins running all over the oven.  Bring out the cookie sheet!

I could have one of two things...lovely muffins that peaked beautifully or I could have one large flat muffin....guess what I had.  

You were right.  What came out of the oven was one large pan of muffins that melted together.  It didn't matter, what they lost in beauty, they made up for in taste! 

The muffins were very moist and not too sweet.  They were perfect for breakfast with a cup of coffee. 

Square muffins taste just fine!  You can get the recipe here.

Barefoot Bloggers made Blueberry Muffins in July.  I am just a bit late in posting!

Sunday, June 14, 2009

Lemon Yogurt Cake Revisited

Last week I made the Lemon Yogurt Cake for a friend but I didn't get to taste it! I love anything with lemon so I had no choice but to make it again! This has become my new favorite cake. I loved the texture - it is like a pound cake but has no butter. It has the lemon flavor that was missing for me when I made the Lemon Poppy Seed Muffins. I think with a few little changes, I could improve upon that recipe....but that is for another time.

There are a couple of things I need to point out. Fresh lemons are a must. When I made the cake the first time I didn't have enough fresh lemon juice for the glaze. That much I did get to taste and I thought it was harsh. What a difference between fresh lemon juice and "the bottled!"

Also, the directions are not very clear as to when the cake is removed from the pan. The cake is left in the pan to absorb the lemon-sugar mixture that is poured over it after it has come out of the oven. After the cake has cooled, this takes about an hour, it is removed from the pan, placed on the rack and then the glaze is poured over it.

If you try it, let me know how it turns out!

Wednesday, May 27, 2009

Lemon Poppy Seed Muffins

There is a surprise wedding shower breakfast tomorrow for a special gal at work. We are all excited to have somebody young enough in the department to get married!

Our department loves food. We seem to find multiple reasons to share breakfast or lunch. We just had our last Soup Day a few weeks ago so a wedding shower was a good reason to celebrate and share breakfast with one another.

As I thumbed through Dorie Greenspan's cookbook, Baking From My Home to Yours, I saw a recipe for Lemon Poppy Seed Muffins.

I love lemon, sour cream and poppy seeds so how could I go wrong? I did try something a little different, for me. Dorie has a section called Playing Around. She suggests filling the muffins with various types of jam. I didn't have the blueberry jam that she preferred but I did have some raspberry jam and lemon curd so I filled one third with lemon curd, another with raspberry and left filling out of the last few. We shall see how the crowd likes them. They were quick and easy to make and I must admit, the batter was tasty!

I can hardly wait to taste one!