Tag: muffins

Peaches & Cream Muffins

Peaches & Cream Muffins

Peaches & Cream Muffins I just had to make up some of these yesterday when I came across the recipe. You won’t believe how good they are until you try them.  The recipe calls for fresh peaches, but I didn’t have any. I used canned […]

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These are truly one of my favorite muffins to have for breakfast.

Lemon Poppy Seed Muffins
Recipe Type: Muffins
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • FOR MUFFINS
  • 3 C (15 oz) all-purpose flour
  • 1 C (7 oz) sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C plain whole milk yogurt or Greek yogurt
  • 2 tbsp fresh lemon juice, optional
  • 1 1/2 tbsp grated lemon zest
  • 2 large eggs
  • 8 tbsp unsalted butter, melted and cooled
  • FOR THE GLAZE
  • 1/4 C sugar
  • 1/4 C lemon juice
Instructions
  1. Heat oven to 375 degrees F. Grease 12-cup muffin tin or use those pretty cupcake liners.
  2. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.
  4. Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
  5. While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
  6. Remove muffin tin to a wire rack. Brush with lemon glaze. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

 

Texas Muffins

Texas Muffins

Texas Muffins These are great to have for breakfast. I usually warm mine and then put just a bit of butter in the middle.  As always, I cook them in a Texas sized muffin pan. Texas Muffins Recipe Type: Breakfast Cuisine: American Author: Marsha Powell […]

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins For anyone who lives in New England and especially around Boston, you know the Jordan Marsh stores.  They served the best blueberry muffins anywhere around.  Jordan Marsh Blueberry Muffins Recipe Type: Muffins Cuisine: American Author: Marsha Powell Prep time: 20 mins […]

Morning Glory Muffins

Morning Glory Muffins

Morning Glory Muffins

I’ve seen alot of recipes for muffins like these. So, I took the basic recipe and added the fruits and nuts. These are so good for breakfast.

Morning Glory Muffins
Recipe Type: Muffins
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 1/4 cups flour
  • 1 1/4 cups sugar
  • 1 Tbsp. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 ounces crushed pineapple, drained
  • 2 cups grated carrots
  • 1 large apple, peeled and grated
  • 3/4 cup raisins
  • 1/2 cup coconut
  • 1/2 cup chopped nuts
  • 3 eggs
  • 1 cup oil
  • 1 tsp. vanilla
Instructions
  1. Heat oven to 350 degrees F. Grease muffin tins or line with paper liners. (I use the big Texas size muffin pan.)
  2. Whisk together flour, sugar, cinnamon, baking soda and salt. Add pineapple, carrots, apple, raisins, coconut and nuts. Stir to mix well.
  3. Whisk together eggs, oil and vanilla. Add to flour mixture and stir.
  4. Spoon into muffins tins. Fill to the top.
  5. Bake for 30 to 35 minutes.

 

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

June 24, 2018
: 12
: Fairly Easy

I've used fresh and frozen blueberries and the muffins come out great with either one.

By:

Ingredients
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 1 tsp. cinnamon
  • 1/2 cup sour cream
  • 1 1/2 cups blueberries
  • Streusel Topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup cold butter, cubed
  • 1 1/2 tsp. cinnamon
Directions
  • Step 1 Preheat oven to 400°F. Grease 12 regular size muffin cups or 6 large ones.
  • Step 2 Whisk together flour, salt, baking soda and cinnamon.
  • Step 3 In a large bowl beat together eggs, white sugar and brown sugar. Add oil, vanilla and sour cream.
  • Step 4 Mix the dry ingredients into the wet ones. Batter will be lumpy.
  • Step 5 Dredge the blueberries in a bit of flour. Gently fold them into the batter. Scoop into prepared pans so they are about 2/3 full.
  • Step 6 Mix the topping ingredients with a fork. Sprinkle over muffins.
  • Step 7 Bake in preheated oven for 20 minutes.