Cappuccino Chocolate Chunk Muffins

 

 

Cappuccino Chocolate Chunk Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips , divided
• 1/2 cup pecans , chopped and divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup instant coffee granules
• 1/4 cup butter , melted
• 1 egg

Instructions:

Preheat oven to 350ºF. Line jumbo muffin pan with jumbo baking cups. In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon and salt. In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well. Add coffee mixture to flour mixture; mix until just moistened (do not over mix). Distribute mixture evenly into baking cups. Sprinkle top of each muffin with reserved chocolate chips and pecans. Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes. Remove muffins from pan; cool completely on cooling grid.
Yield: about 6 jumbo muffins

 Original source unknown

Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. 

Yield: about 8 muffins. 

These are really good and they're fiber rich but they dry out quickly

Original source unknown

Blueberry Crumb Muffins

Blueberry Crumb Muffins

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries

STREUSEL:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

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

2.     Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Original source unknown

Banana Crumb Muffins

Banana Crumb Muffins 

Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder

 1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas

3/4 cup sugar
1 large egg, slightly beaten
1/3 cup butter, melted, cooled

Topping:
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 Tablespoon cold butter

Muffin Directions:
1. In a large bowl, combine the flour, baking soda ,baking powder and salt.  Stir with a fork.
2.  In a medium size bowl, mix the bananas, white sugar, the slightly beaten egg and melted butter together.  Pour this mixture into the large bowl with the flour mixture and stir or fold until just incorporated.  Fill your paper lined muffin cups 3/4 full of batter.

 Topping Directions:

1. In a medium bowl combine the brown sugar, flour and cinnamon together.  Cut 1 tablespoon of  cold butter into the mixture until it's crumbly.  Add the chopped pecans and stir.
2. Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick.  Cool in pan 10 minutes.

Original source unknown

Blueberry Lime Muffins

2 cups Bisquick
1/2 cup brown sugar
1 tsp grated lime peel
3/4 cup milk
1/2 cup melted butter
1 egg
1 cup fresh (or frozen) blueberries
1/2 cup powdered sugar
1 Tbsp fresh lime juice
Additional grated lime peel, if desired

Heat the oven to 400^F.  Place paper baking cups in each of 12 regular sized muffin cups (or spray with Pam).

In a large bowl, stir Bisquick, brown sugar and 1 tsp lime peel.  In small bowl, stir milk, butter and egg with a fork or whisk until well blended.  Make a well in center of dry ingredients and stir in egg mixture just until all ingredients are moistened.  Stir in blueberries.  Divide batter evenly among muffin cups, filling each three-fourths full.

Bake 16-18 minutes or until golden brown and a tooth pick inserted in the center comes out clean.  Cool 5 minutes; remove from pan to cooling rack.

Meanwhile, in small bowl, mix powdered sugar and lime juice (plus lime peel if desired) until well blended. Drizzle over muffins.  Serve warm or at room temperature.

Nice lime flavor!  From bettycrocker.com

Pecan Pie Muffins

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done. I had enough batter to make 24 mini muffins and 3 regular-sized ones with this recipe. And they are good!!!

From allrecipes.com