Oatmeal Muffins

 

 

2 cups old fashioned oats

2 cups sour cream

2/3 cup melted butter

4 eggs

2 cups brown sugar

1 cup flour

1 cup whole wheat flour

½ teaspoon baking soda

Dash mace

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon fresh grated nutmeg

¼ teaspoon ground nutmeg

1 cup chopped walnuts or pecans

 

Pre-heat oven to 375 degrees. Combine oats and sour cream. Then stir in butter, eggs, and brown sugar.  Sift together all dry ingredients and then fold them into the batter, add the nuts but do not over mix the batter.  Spray muffin tins or use paper liners.  Fill them only 2/3 full and bake for 20 -25 minutes.

Banana Walnut Muffins

 (My version of a Starbucks Copycat Recipe)

2 cups all-purpose flour
1 ½  teaspoons baking soda
½  teaspoon salt
4 overripe bananas
1 cup brown sugar
¾  cup unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
¾ cup coarsely chopped walnuts

2 tablespoons or more raw sugar – for topping

Preheat oven to 375 degrees and fill 2 muffin tins with liners.
In a large bowl, combine the flour, baking soda, and salt; set aside. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Spoon the batter into the muffin tins to fill them about halfway. Sprinkle the tops with walnuts and raw sugar. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Coconut Almond Muffins

 1 cup all-purpose flour

1/2 cup sugar

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup sour cream

1/4 cup butter, melted

1/4 teaspoon almond extract

1/2 cup flaked coconut

½ cup sliced almonds

1/4 cup miniature semisweet chocolate chips

1/4 cup sliced almonds

Additional sugar

 

In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, sour cream, butter, and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Carrot Cake Muffins

 1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 cup (1 1/2 sticks) melted butter

1 cup packed brown sugar

1 large egg

2 tablespoon sour cream

1/2 teaspoon vanilla extract

1 1/2 cup grated carrots (from about 4 carrots)

1/2 cup chopped toasted pecans

 

Directions:

Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots and pecans. Stir in flour mixture until just combined. Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.

T's Oatmeal Coconut Chocolate Chip Muffins

Ingredients:

1 ¼ cups all-purpose flour

¼ cup whole wheat flour

½ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

pinch of salt

½ cup (1 stick) butter, melted and cooled

1 large egg

1/3 cup milk

1 teaspoon vanilla

1 teaspoon coconut extract

1/2 cup sour cream or yogurt

3/4 cup coconut

3/4 cup oatmeal

1 cup regular or mini chocolate chips

½ - ¾ cup pecans, toasted and chopped

Directions:

Preheat oven to 350 degrees, line muffin cups with paper liners. Whisk together flour, baking powder, baking soda, and salt in the bowl and set aside. In a large mixing bowl whisk together the butter and sugars until combined. Then add the eggs, milk, extracts and sour cream and whisk well.  Stir in the flour mixture, coconut, oatmeal, chocolate chips, and pecans scraping down the bowl and blend well - But DO NOT OVERMIX. Using an ice cream scoop fill the muffin papers, filling each almost to the top.

Bake for 15-18 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly and remove from pan. * I topped mine with a sprinkle of raw sugar. 

Banana Walnut Muffins

(My version of a Starbucks Copycat Recipe)

2 cups all-purpose flour
1 ½  teaspoons baking soda
½  teaspoon salt
4 overripe bananas
1 cup brown sugar
¾  cup unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
¾ cup coarsely chopped walnuts

2 tablespoons or more raw sugar – for topping

Preheat oven to 375 degrees and fill 2 muffin tins with liners.
In a large bowl, combine the flour, baking soda, and salt; set aside. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Spoon the batter into the muffin tins to fill them about halfway. Sprinkle the tops with walnuts and raw sugar. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Applesauce Oatmeal Muffins

2 ½ cups flour

1 ½ teaspoons baking soda

2 teaspoons baking powder

dash salt

1 ½ teaspoon cinnamon

1 teaspoon nutmeg

2 cups applesauce

1 cup milk

1 cup brown sugar

2 eggs beaten

1 teaspoon vanilla

3 cups oats

Topping: *Optional*

½ cup oats

2 tablespoons brown sugar

2 tablespoons melted butter

Sift together first 6 ingredients and set aside.  Mix together brown sugar, eggs and vanilla.  Stir in the sifted ingredients and the oats.  DO not over mix!  Fill muffin tins ¾ full. Add topping if desired and bake for 20 minutes. You can omit the topping or simply sprinkle a cinnamon & sugar mixture on the muffin tops!

Lemon Coconut Sugar Topped Muffins

½ cup butter, softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

dash fresh grated nutmeg
dace mace- optional

2 cups coconut

Raw sugar crystals for topping

Preheat oven to 375 degrees and fill muffin tins with papers.  In large measuring cup add milk, lemon juice, vanilla and lemon extract. In large bowl beat together butter, lemon zest, and sugar; then add eggs, vanilla, and lemon extract, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift mixture into batter. Then add milk mixture, yogurt, coconut and nutmeg stirring altogether just until mixed.   Spoon (I use ice cream scoop) about 1/4 -1/3 cup batter into muffin cups, sprinkle tops with the sugar and bake muffins for about 20 – 25 minutes.  Serves 18.

* The Lemon Blueberry Muffins are this same recipe with blueberries added!  They are heavenly!!!

Pumpkin Crunch Muffins

2 cups all-purpose flour, spooned into measuring cup and leveled-off

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon allspice

Dash Mace- optional

¼ teaspoon Penzey’s Baking Spice

1-1/2 sticks (3/4 cup) unsalted butter, softened

1-1/2 cups granulated sugar

2 large eggs

1 (15-ounce) can 100% pure pumpkin

1/2 bag Mini Chocolate Chips - optional

Topping:

5 tablespoons all-purpose flour

5 tablespoons unsalted butter, melted

6 tablespoons demerara sugar (raw cane sugar, also called turbinado)

3/4 cup chopped pecans or pumpkin seeds

Heaping 1/4 teaspoon cinnamon

Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside, it will firm up.  Preheat the oven to 350°F.  Prepare muffin pan.  I used cupcake liners, these are a very delicate muffin.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon, baking spice, allspice, mace and nutmeg. Set aside. In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Hand mix in the flour mixture and mini chips until just combined.

Use an ice cream scoop to transfer batter to muffin pans, filling each muffin liner about ¾ full. Using your hands, divide the topping evenly over the batter. Bake for about 30 minutes. Let the muffins cool in the pan on a rack for 10 minutes.

Sugar Topped Chocolate Chip Muffins

1/2 cup (8 tablespoons) butter

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

2 eggs

1/2 cup (4 ounces) milk

2 cups (8 1/2 ounces) flour (spoon into cup then level off)

2 cups (12 ounces) bittersweet chocolate chips

¼ cup coarse sparkling sugar, for topping

 Preheat oven to 350 degrees. Lightly grease muffin pan/s or line with paper liners, this recipe will make 12-18 depending on muffin size.  In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla, and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips.  Using an ice cream scoop, divide the batter evenly among the muffin cups. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 20 – 25 minutes, or until done!  

Whole Wheat Oatmeal Chocolate Chip Muffins

Ingredients:

1 cup plus 1 tablespoon oatmeal

¼ cup all Bran cereal, not Bran Flakes or ¼ cup oatmeal

½ cup coconut

1 1/4 cup milk

1 egg

1 yolk

1/2 cup vegetable oil

1/2 cup brown sugar

1 cup chocolate chips semi sweet

1 1/4 cups whole wheat flour

4 tsp baking powder

½ teaspoon baking soda

1 tsp salt

Cinnamon and sugar, optional

Instructions:

Preheat oven to 400.

Grease a muffin tin or line with cupcake liners and set aside.

In a large bowl combine the oats, cereal and milk and set aside.

Stir the egg, oil, 1/2 cup of the brown sugar, and chocolate chips into the oat and egg mixture.

In another bowl combine flour, baking powder, baking soda, and salt together.  Stir flour mixture and coconut into the oat mixture just until moist.

Fill muffin tins or liners 2/3 full with batter.  Sprinkle tops with a little cinnamon and sugar if desired.   Bake for approximately 20 minutes.

**I think chopped walnuts, pecans, or almonds would also be very good in this muffin!

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 teaspoon vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon  baking powder
¾ teaspoon cream of tartar
¾ teaspoon freshly grated nutmeg
1 ¼ cup sour cream
2 ¼ cups all-purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
Cream the butter and sugar until soft about 3 to 5 minutes.  Mix in the vanilla, and then add the eggs one at a time and mixing until each is incorporated.
In a separate bowl mix together the flour, nutmeg, baking soda, and baking powder and cream of tartar.  Add the flour mixture and the sour cream alternately to the egg-butter mixture in 3 additions. Start with the flour and end with the flour. Scrape the bowl occasionally.  Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar and place the muffin into a greased muffin tin.  Bake them in a 350 degree oven, for approximately 20-22 minutes or until they are golden brown. 

Makes 12 muffins

Pumpkin Muffins

Makes 12 muffins

Ingredients

  2 cups all-purpose flour

 2 teaspoon baking powder

 1/4 teaspoon baking soda

 1 teaspoon ground cinnamon

 3/4 teaspoon ground ginger

 1/8 teaspoon ground allspice

 1/8 teaspoon ground cloves

 1/2 teaspoon salt

 1/4 unsalted butter, melted and cooled

¼ cup oil

 3/4 cup packed light brown sugar

 3/4 cup canned pure pumpkin

 1/4 cup well-shaken buttermilk

 2 large eggs

 1 teaspoon pure vanilla extract

½ cup walnuts, chopped

1 cup chocolate chips, optional or 3 tablespoons raw green (hulled) pumpkin seeds, divided

Preheat oven to 400°F with rack in middle.  Use papers or spray muffin pan with nonstick spray.

Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In a separate bowl, whisk together butter, oil, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in walnuts, chocolate chips or 2 tablespoons pumpkin seeds.

Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Banana Nut Muffins

Makes 12 muffins

Ingredients

1 1/4 cups all-purpose flour

¾ cup whole wheat flour

1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

¼ teaspoon nutmeg

1 teaspoon cinnamon

4 overripe bananas

1 cup brown sugar

½ cup unsalted butter, melted and cooled

¼ cup oil

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans or walnuts, chopped

¼ cup nuts & ¼ cup cinnamon/sugar mixture

Directions

Preheat oven to 375 degrees and lightly butter or spray muffin tins.

In a large bowl, combine the flour, baking powder, baking soda, and salt, spices; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway.  Sprinkle tops each of muffin with nut/cinnamon mixture.  Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Orange Muffins

Makes 12 muffins

Ingredients:

2 cups flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1/3 cup oil

½ cup orange juice

½ cup buttermilk

1 teaspoon vanilla

2 eggs

Filling:

3 tablespoons brown sugar

1 ½ teaspoon cinnamon

Topping:

¼ cup flour

¼ cup sugar

1 ½ teaspoon cinnamon

2 tablespoons butter, softened

Directions

Preheat oven to 350 degrees.  Grease a 12 cup muffin tin or add paper liners.  In a medium bowl mix together first 4 ingredients and then in a small bowl whisk together next 5 ingredients.  Pour wet into dry and just mix until all is wet.  Do not over mix!  Mix together the brown sugar and cinnamon.  You will fill each muffin cup 2/3 full putting a ½ teaspoon of the brown sugar cinnamon mixture in the middle of each muffin cup.  Next mix together the last 4 ingredients and spoon the crumbly mixture over each muffin.  Bake for 20 -22 minutes or until a toothpick comes out clean.  

Almond Streusel Muffins

3 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

10 tablespoons butter, softened

2 cups sugar

2 large eggs

1 cup yogurt

½ cup sour cream

1 tablespoon almond paste**

1 teaspoon vanilla

Topping:

3 tablespoons sugar

3 tablespoons brown sugar

½ + 3 tablespoons flour

5 tablespoons butter, melted

1 cup almonds, sliced or slivers

Mix sugars and flour together, and stir in butter  and almonds.  Set aside.

Mix all dry ingredients together and set aside.  Mix yogurt and sour cream together in a small bowl and set aside.  In mixing bowl beat together butter, sugar, vanilla, and eggs until fluffy.  Add dry ingredients in 3 batches alternating with the yogurt/ sour cream mixture.  Scoop batter into 2 well-greased muffin tins and top muffins with the topping mixture.  Bake in a 375 degree oven for  25-30 minutes.

T's Best Ever Blueberry Lemon Muffins

½ cup butter - softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

Dash fresh grated nutmeg

2 cups blueberries

Raw sugar crystals for topping

Preheat oven to 375 degrees and fill muffin tins with muffin paper.  In a large measuring cup or small bowl add milk, lemon juice, vanilla, and lemon extract and set aside. In a large bowl, beat butter, lemon zest, and sugar. Then add eggs, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift the mixture into batter. Then add milk mixture, yogurt, blueberries, and nutmeg, stirring until mixed.   Spoon (I use an ice cream scoop) about 1/4 -1/3 cup batter into muffin cups, sprinkle tops with the sugar crystals and bake muffins for about 20 – 25 minutes.  Serves 18.

Whole Wheat Oatmeal Chocolate Chip Muffins

Ingredients:

1 cup plus 1 tablespoon oatmeal

¼ cup all Bran cereal, not Bran Flakes or ¼ cup oatmeal

½ cup coconut, optional

1 1/4 cup milk

1 egg

1 yolk

1/2 cup vegetable oil

1/2 cup brown sugar

1 cup chocolate chips semi sweet

1 1/4 cups whole wheat flour

4 tsp baking powder

½ teaspoon baking soda

1 tsp salt

Cinnamon and sugar, optional

Instructions:

Preheat oven to 400.

Grease a muffin tin or line with cupcake liners and set aside.

In a large bowl combine the oats, cereal and milk and set aside.

Stir the egg, oil, 1/2 cup of the brown sugar, and chocolate chips into the oat and egg mixture.

In another bowl combine flour, baking powder, baking soda, and salt together.  Stir flour mixture and coconut into the oat mixture just until moist.

Fill muffin tins or liners 2/3 full with batter.  Sprinkle tops with a little cinnamon and sugar if desired.   Bake for approximately 20 minutes.

**I think chopped walnuts, pecans, or almonds would also be very good in this muffin!

Sugar Topped Chocolate Chip Muffins

1/2 cup (8 tablespoons) butter

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

2 eggs

1/2 cup (4 ounces) milk

2 cups (8 1/2 ounces) flour (spoon into cup then level off)

2 cups (12 ounces) bittersweet chocolate chips

¼ cup coarse sparkling sugar, for topping

 Preheat oven to 350 degrees. Lightly grease muffin pan/s or line with paper liners, this recipe will make 12-18 depending on muffin size.  In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla, and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips.  Using an ice cream scoop, divide the batter evenly among the muffin cups. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 20 – 25 minutes, or until done!   
* This recipe I found online and made a few changes.  Yummy!!

Almond Streusel Muffins

Almond Streusel Muffins

3 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

10 tablespoons butter, softened

2 cups sugar

2 large eggs

1 cup yogurt

½ cup sour cream

1 tablespoon almond paste**

1 teaspoon vanilla

Topping:

3 tablespoons sugar

3 tablespoons brown sugar

½ + 3 tablespoons flour

5 tablespoons butter, melted

1 cup almonds, sliced or slivers

Mix sugars and flour together, and stir in butter  and almonds.  Set aside.

Mix all dry ingredients together and set aside.  Mix yogurt and sour cream together in a small bowl and set aside.  In mixing bowl beat together butter, sugar, vanilla, and eggs until fluffy.  Add dry ingredients in 3 batches alternating with the yogurt/ sour cream mixture.  Scoop batter into 2 well-greased muffin tins and top muffins with the topping mixture.  Bake in a 375 degree oven for  25-30 minutes.

** Use the rest of the almond paste to make Joan’s Amaretti Cookies !