Lemon Poppyseed Muffins

I sort of broke my golden rule here. I did not brown the butter. Even when I was melting the butter my body was screaming 'Brown it!' But despite my self hatred, these are good. The texture is great and the icing really does make them that much better. But now to make up for not browning the butter I have to do some penance and go brown a couple pounds of butter. This is going to be the best redemption ever.

Lemon Poppyseed Muffins
Adapted from Dorie Greenspan

muffins

2/3 cup sugar
Zest of 2 lemons - 1 1/2 tbsp
juice of 1 lemon - 1/4 cup
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup sour cream
2 large eggs
1 tsp pure vanilla extract
1/2 cup unsalted butter, melted and cooled
2 tbsp poppy seeds
icing

1 cup confectioners’ sugar, sifted
2-3 T fresh lemon juice

muffins Center a rack in the oven and preheat the oven to 400°. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Set aside. In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently fold together. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
icing Put the confectioners’ sugar in a small bowl and add about 1 1/2 tbsp of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.

Mini Brown Butter Banana Muffins

As of a few weeks ago, I am an official driving citizen in Canada. Not a learning one, or a new driver, but a driver with no sign on the back. But it took a lot to get there. Not driving training wise but actually on that day. It was in the middle of no where which led me to drive by the mental hospital many times and make me look like I should have been in there. My Pap's friend used to mow the lawns there when he was younger and someone threw a solid concrete ashtray through the bars at him. Ever since I have been scared because I am still a six year old loser.. who was on their way to get their license. At said point, my nose started to bleed which made me spill coffee on myself. The instructor probably passed me because she felt sorry for the bloody, coffee soaked girl with the blood shot eyes. You can just imagine the photo on my license. 

After that whole ordeal, I wanted one of my favourites like banana bread. Better yet, banana bread batter. I really wanted to call these Caramel Banana Muffins. But seeing as there actually isn't caramel in them, I couldn't. But the mix of browned butter and brown sugar makes them taste like a caramelized banana muffin. This batter knocked my socks off and threw them in the laundry. It was that good.

Mini Brown Butter Banana Muffins

1/3 cup butter
1 1/2 cups mashed rippppe bananas   
1 cup dark brown sugar, packed
1 egg
1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda

Preheat oven to 350°. Butter the mini muffin tins. In a small saucepan over medium heat, cook the butter until brown bits begin to form stirring occasionally. Set aside to cool slightly. In a medium bowl, beat together the bananas, sugar, egg and the cooled butter. Add the flour, salt and baking soda and mix just until combined. Divide amongst the mini muffin tins, filling them just below the top. Bake until a toothpick comes out clean, 18 to 22 minutes. Allow to cool in the pan for about 5 minutes then move to a cool rack. Makes 48 mini muffins.. or probably a loaf of bread or 18 muffins.

* These would be great with some chocolate and 1 tsp instant coffee added in the butter. I don't know if I should bother saying but pecans would be a lovely addition. As always.

Bran Muffins with Raisins

Something odd has happened. I started going to the gym. Not that I don't exercise, I do, but not at gyms. How do the bloody machines work? I've stuck to the treadmill and fear advancing to the other machines because that alone resulted in me nearly running at nine miles an hour and then proceeded to accidentally "cool down" three times. If you see a girl thrashing on a machine, do not stare. It makes things worse.

To top it off, in the mail today I got some bad news. Instead of making cookies for myself, bran muffins for my Dad seemed like the right thing to do. Spread some love even though I did not get any. Bastards. Anyways, these bran muffins are so moist. Bran muffins seem to be associated with being dry and bland. False I say! A throw back to Shakespeare. The buttermilk keeps these moist and the raisins are obviously the perfect match. Oh and cinnamon sugar on top just to make sure things don't get too healthy around here.

Bran Muffins with Raisins

Adapted from allrecipes

1 1/2 cups bran flakes cereal

1 cup raisins

1/4 cup shortening

3/4 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 cup buttermilk

1 1/4 cup flour

1 1/4 tsp baking soda

heaping 1/4 tsp kosher salt

2 tbsp sugar + 1/2 tsp cinnamon

Place the bran flakes in a small bowl. Pour 1/2 cup of boiling water over the cereal. Mix so all the cereal is moistened. Set aside.  Place the raisins in another small bowl. Pour boiling water over the raisins until all are covered. Set aside. Butter a 12 cup muffin tin. Preheat the oven to 375º.* In a medium bowl, beat together the shortening and sugar until combined. Beat in the egg and vanilla. Stir in the bran flakes and then the buttermilk. Add the flour, baking soda and salt and mix just until combined. Fold in the raisins. Divide the batter amongst the muffin tin. Sprinkle with cinnamon sugar. Bake for 16 to 18 minutes, rotating halfway through. Allow to cool for 5 minutes in the pan then remove to a wire rack. These are great with butter or peanut butter (obviously.) Makes 12 muffins.

* The batter can be stored in the fridge for up to a week in an airtight container. 
** I named them Bran Muffins with Raisins simply because I didn't use Raisin Bran cereal and I figure one could throw in other dried fruit or, my preferred choice, chocolate instead of raisins.

Mini Chocolate Chip Pancake Muffins

Once upon a time, there was a girl who said that if she ever melted butter again she would brown it instead. That girl was me and that I have. It really does add an almost caramelized taste to baked goods. This recipe comes from a magazine I bought way back in the fall specifically because Bakerella was on the cover. She is awesome. This recipe popped in my mind because there was buttermilk nagging at me in the fridge. I have the most noble intentions when I buy buttermilk and then find myself scrambling to use it all up. Granted it pushes me to bake new things but seriously screw off.

Since it is exam season and I'm supposedly on the South Beach Diet, I should not be baking. But since the last batch of cookies I made threw off the diet, how could muffins hurt? They are fricken cute to. I may in fact use this recipe for the Mum's Day brunch I'm planning. God that is a lot of extra links.

Mini Chocolate Chip Pancake Muffins

Adapted from Bakerella
 

2/3 cup buttermilk
1 egg
2 1/2 tablespoons pure maple syrup
2 tablespoons butter

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons light brown sugar, packed
1/2 cup milk chocolate chips or mini chocolate chips + extra for sprinkling*

1/2 cup maple syrup

In a small saucepan, over medium heat, melt the butter. Continue to cook said butter until brown bits form on the bottom. Set aside to cool  slightly, about ten minutes. Preheat the oven to 350º. Spray 24 mini muffin tins with non-stick spray or butter them. In bowl, whisk together the buttermilk, egg, maple syrup and browned butter until combined. With a spatula, stir in the flour, baking powder, baking soda, salt and sugar. Mix until just combined. Fold in the chocolate chips. Evenly distribute the batter. Sprinkle with extra chocolate chips. Bake, alternating halfway through, for 10 to 12 minutes. Allow them to cool in the pan for 5 minutes then remove to a rack. While they are cooling, warm up the maple syrup for dipping the muffins. Enjoy! Makes 24 mini muffins.

 

* I used milk chocolate chips in the batter and then mini chocolate chips for sprinkling. 

Banana Pecan and Chocolate Muffins

"Do you have to put almonds on all of them?" 

My brothers are great but when it comes to baking, they do not know what is up. Once I had the batter ready to go in the muffin tins, the next step was to place the pecans on top. Now my brothers do not like pecans and any nut for that matter in baking. After all, I too only recently came around. The big one was rolling on by at said point and asked that question. Not to disrespect him but I burst out laughing and proceeded to call him a moron. It's what family does. But to pay him back I only put pecans on half. What a great sister.

Banana Pecan and Chocolate Muffins
Adapted from Ina's recipe

3 large verrrrry ripe bananas, mashed
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/2 cup vegetable or canola oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk chocolate chips

1/3 cup pecans, toasted

Preheat the oven to 350º. Butter 14 muffin cups, set aside. In a large bowl, mix the bananas, sugars and maple syrup until combined. Mix in the oil, eggs, sour cream and vanilla until fully combined. In a separate bowl, sift together the flour, baking soda and salt. Gradually add  to the banana mix until the flour and banana mixture is just combined. Fold in the milk chocolate chips. Fill the muffin tins until about 4/5 full. Top the muffins with three pecans, or as many as desired. Bake for 25 to 30 minutes, rotating halfway through or until a toothpick inserted in the center comes out clean. Cool the muffins in its pan for 5 minutes and then turn them out on a wire rack to cool further.. But I highly recommend eating them warm. Serves 14. 

Banana Chipped Muffins

"Anyway you want it, that's the way you need it!"

Journey.. or Glee cast

These muffins really do just take anything. Once again, from the Weekend Baker cookbook, it stayed true to the time standards. I was supposed to be heading out the door for Kelowna in an hour and these babies were done. As in, prepped and baked and cleaned up. The flavour combination is great. Banana tinted with cinnamon, toffee, peanut butter AND chocolate. Sounds like too much? Never.

Banana Chipped Muffins
Adapted from the Weekend Baker 

1 3/4 cup flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/3 cup mini peanut butter chips
1/4 cup toffee chips

Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F. Lightly grease and flour or line with paper cups, a muffin tin. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, mash the bananas. Add the brown sugar, oil, eggs, and vanilla and beat till well blended. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add the chips in when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be 3/4 full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of a muffin comes out clean, about 18 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature. Makes 15 muffins.

Sweet Potato Walnut Spiced Muffins

Spring is finally here. That means summer is that much closer. For some reason, Vancouver rain went away for a bit and now that spring is here it has made a come back. Mind you, I can handle rain but definitely not snow. While I am rejoicing about Spring, there is a part of me that does not want to move on. What about thick and heavy desserts like bread pudding? What about pumpkin and apple? Panic has set in.

In such a state of panic, I thought I better get on and get my fall flavoured fill before its too late. With three sweet potatoes baked and cooled and ready to go, it was just right. I seem to get these urges to bake late at night. Come 1 in the morning, I was sitting there enjoying my dreamy muffin.

Sweet Potato Walnut Muffins

Adapted from the Bon Appetit Cookbook

muffins
2 pounds tan-skinned sweet potatoes (about 3 medium)  
3 cups cake flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup + 2 tbsp vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 tsp vanilla
2/3 cup walnuts, chopped and toasted
topping
1/3 cup walnuts, finely chopped and toasted
2 tbsp sweetened flake coconut
2 tsp raw sugar
1 tsp cinnamon

Preheat oven to 400°F. Pierce potatoes with fork and wrap in tinfoil. Roast potatoes until soft, about 1 hour. I turned off the oven and accidentally left them in there for, well, 3 hours. Cool, peel, and mash potatoes. Measure out 2 cups and 2 tbsp mashed potatoes; cool to lukewarm. Reduce oven temperature to 350°. Line 26 muffin tins with paper liners. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes and vanilla. Whisk in flour mixture in 3 additions.  Divide batter between the muffin tins, they should be nearly full. In a small bowl, stir together the topping mix. Sprinkle over the muffins. Bake muffins, rotating halfway through, until tester inserted into center comes out clean, about 22 minutes. Let them cool in the tins for about 5 minutes then let cool completely on a wire rack. 

 

P.S. Last night my Mum made pumpkin bread, another love of mine, and I am in heaven.

Raspberry Oatmeal Muffins

Hello there.

I have full intentions of making these again. They are the a great "healthy" muffin alternative and they don't taste like it. I mean, they are low fat., as in barely any! In the past I have tried "healthy" muffins and they normally came out really dense, dry or tasteless. Not these babies. They were moist (thanks glaze and applesauce) and tons of flavour (thanks cinnamon).

Raspberry Oatmeal Muffins
Adapted from here, god she is brilliant!

muffins
1 1/4 cup whole wheat flour
3/4 cup + 2 tbsp old fashioned oats
1/4 cup + 2 tbsp quick cooking oats
1 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce

1/2 cup low-fat/non-fat buttermilk
1/4 cup firmly packed splenda brown sugar blend
2 tbsp canola oil

1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen) raspberries!
1 tsp flour, if using frozen berries
glaze
1 tsp raspberries jam, strained of seeds and such
1/4 tsp water
1 heaping tbsp confectioner's sugar.. or more

Line a 12 cup muffin tin with paper liners. In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. In another little bowl, coat the frozen raspberries in 1 tsp of flour. Carefully fold in the raspberries. Spoon the batter into muffin cups. Bake at 16-18 minutes. I baked mine for about 15 minutes and they were slightly underdone which left them moist and perfect. Once they are cooled mix the glaze together until smooth. Drizzle a little on each muffin. I drizzled mine in the shape of little hearts because it is the month of love!
Nutrition per muffin, without the glaze: 141 calories, 3 fat, .25 sat, 3.5 fibre, 4.2 protein

Banana Nutella Streusel Muffins

These muffins, to me, sound amazing. They were amazing but there was a problem, they were lacking in the Nutella flavour. The muffins were soft, had a nice banana flavour and a contrasting crunch with the streusel but just not enough Nutella. The original recipe made note of this so I thought I would amp it up by putting Nutella, instead of butter, in the streusel and it really didn't add that much. However, these were good muffins but if you are looking for Nutella, I suggest you maybe swirl it in or maybe even add a Nutella glaze.

Banana Nutella Streusel Muffins
Adapted from here!
muffins
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 medium, ripe bananas, mashed
1 egg
3 1/2 oz. milk
4 1/2 tbsp. butter, room temperature
3 1/2 tbsp. sugar
4 tbsp. nutella
streusel
3 1/2 tbsp. butter, room temperature
1/2 cup finely chopped walnuts
2 tbsp splenda brown sugar blend or 1/4 cup brown sugar
1/4 cup quick cooking oats
2 tbsp. flour
1/4 tsp. salt

Line a muffin tin with liners and set aside. For the muffins, cream together the sugar, butter and egg. Once well creamed, fold in the nutella and the mashed bananas. In a small bowl combine the milk and the baking soda and mix well. In another medium bowl, sift together the flour and baking powder. Add the flour and milk mixtures to the creamed mixture alternatively. Incorporate well but make sure not to over mix as it can make your muffins tough. Fill the muffin tin about 2/3 full and set aside. For the streusel, mix all of the ingredients together and using your hands work the butter into the mixture until it is all combined and is crumble-y. Top each muffin with about a tablespoon each of the mixture. Bake until an inserted toothpick comes out clean, about 15 minutes. Let cool before eating and enjoy!