Berry Crumb Muffin

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I had a craving for blueberry muffins yesterday morning. So I made blueberry muffins.

They were absolutely scrumptious, moist and full of flavor. The crumble topping added a nice crunch to them, but I have to admit, I might forgo making it next time because the muffin underneath was absolutely amazing in itself.

 

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makes 8 large muffins

Muffin Batter
1 ½ cups all-purpose flour
½ cup white sugar
½ tsp salt
1 tsp baking powder

½ tsp baking soda
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cups fresh mixed berries (I used a mix of blueberries and raspberries)
Crumb Topping
2 tbsp white sugar
2 tbsp brown sugar
3 tbsp cup all-purpose flour
3 tbsp butter, cubed
1 tsp ground cinnamon

 

  1. Preheat the oven to 190 C or 375 F.  Grease a muffin tin or line with muffin wrappers.
  2. Whisk the sugar, the salt, the baking powder, baking soda, and egg until light and creamy.
  3. Pour in the vegetable oil and milk, then add the flour. Mix until combined.
  4. Fold in the berries.
  5. Fill the muffin cups 2/3rds full.
  6. In a small bowl, mix the flour, sugars and cinnamon.
  7. With a fork, cut the butter into the mixture until crumbly.
  8. Sprinkle mixture onto the unbaked
  9. Bake for 20-25 minutes until golden and a knife blade inserted in a muffin comes out clean.

 

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The Perfect Chocolate Muffin

I’m always looking for the perfect chocolate muffins recipe, the one that is moist and chocolaty, perfect for a 4pm snack as well as breakfast. I find most kind of bland, or too sweet, or too dry.

So here is my take.

 

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Just in time to go with the hot chocolate that is brewing on your stovetop and the whipped cream that is plumping up in your mixer.

 

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makes 12

 

2/3 cup cocoa, unsweetened

1 ¼ cup all-purpose flour

½ cup whole wheat flour

3/4 cup packed brown sugar

1 tsp baking soda

2 tsp baking powder

½ tsp fleur de sel or regular salt

1 cup chocolate chips or chunks

1/2 cup canola oil or melted butter

2 large eggs

3/4 cup milk

1 tsp white vinegar

1 tbsp vanilla

 

 

  1. Preheat oven to 350 F or 180 C and grease muffin tins with non-stick baking spray or line them with paper wrappers.
  2. In a large bowl, whisk the flours, brown sugar, baking soda, salt, and baking powder.
  3. In another bowl, mix the oïl (or butter), eggs, milk, vinegar, cocoa powder, and vanilla until frothy.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chocolate chips.
  5. Fill each muffin cup 2/3rds full. I use an ice cream scoop to make this process easier and less messy.
  6. Bake for approximately 20-25 minutes, or until a cake tester comes out with just a few crumbs attached.

 

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Fresh Cranberry Muffins with Orange Glaze

I don’t think I’ve ever spent this much time in my life away from an oven. But I’m back, with an entire Thanksgiving meal to plan for tomorrow lunch (I celebrate thanksgiving on the weekend since it isn’t a holiday here in Europe).

I had so many fresh cranberries that I had to make something with them…so I started with breakfast muffins. Best way to get in the spirit of Turkey day.

I know this is a baking website but I might post my favorite stuffing recipe in the following week, as well as a few side dishes. Okay, maybe I’ll just let you partake in my entire (17 people) Thanksgiving meal.

 

 

For 16 muffins

 

Muffin batter

1/3 cup (85g) butter, softened

½ cup (70g) white sugar

½ cup (70g) brown sugar

1 egg

2/3 cup sour cream (150 g)

¼ cup (55g) milk

2 cups (270g) all-purpose flour

1 ½ tsp baking powder

½ tsp salt

1 tbsp finely grated orange zest (about 1orange)

2 tbsp orange juice (about ½ orange)

1 ½ cups (200 g) cranberries, coarsely chopped

 

  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans or grease each cavity if not using the paper liners.
  2. In a bowl, mix the butter and the sugar. Then add the egg and stir until well incorporated.
  3. Add the sour cream and the milk. Then, whisk in the flour, the baking powder, the salt, the orange zest and juice.
  4. Fold in the cranberries into the batter.
  5. Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 20-25 minutes, until the muffins are golden and a cake tester comes out clean.

 

 

Orange Glaze

2 tbsp (30g) butter, melted

1 cup (100g) powdered sugar

1 tbsp orange juice

1 tsp orange zest, finely grated

¼ tsp salt

 

  1. Whisk all the ingredients.
  2. Pour over warm muffins if you want the glaze to spread and your muffins to be shiny like in the pictures.
  3. Or pour over cooled muffins so the gaze streaks the top of the muffins.
  4. Whatever you decide, they’ll be just as delicious!

EU

Raisin Bran Muffins

I love breakfast. Well, actually, I pretty much love all moments in the day involving food. Back in the States for the summer, I’ve been indulging in everything I’ve missed, from Hebrew Nationals to barbecued baby-back ribs; from stacks of pancakes submerged in syrup to huge slices of diner meringue pies.

This morning, being up before the sun and my two kids, I decided to make a healthy alternative to my morning calorie-infused breakfasts. Here is the result: a 170 calorie fibre-packed, heart-healthy muffin.

For 12 muffins

¼ cup vegetable oil

1/3 cup brown sugar

1/3 cup molasses

2 eggs

1 cup low-fat buttermilk

1 cup all-purpose flour

1 ½ cups wheat bran

1heaping tsp baking powder

½ tsp baking soda

1 tsp salt

½ cup raisins

Directions

  1. Preheat the oven to 350 degrees F and coat a muffin tin with non-stick baking spray.
  2. In a bowl, mix the oil, molasses, and the sugar. Then add the eggs and stir until well incorporated.
  3. Add the salt, the baking powder, the baking soda, and the buttermilk. Then, whisk in the flour and the bran.
  4. Fold in the raisins and scoop the batter into the prepared muffin pan.
  5. Bake for approximately 18-20 minutes or until the muffins are golden and a cake tester comes out clean.

US

Calories per muffin : 170 calories

Healthy Blueberry Muffins

Berries just scream summertime to me. Bikinis scream summertime too. Unfortunately most blueberries muffin are not exactly bikini-friendly and will lead you straight to a muffin-top (and not the yummy kind.) So I made these healthy booty-friendly muffins. At 196 calories a muffin, they’re a wonderful summertime treat that won’t bust your diet. Enjoy!

Recipe:

Healthy Blueberry Muffins:

Makes 12 muffins

1/4 cup vegetable oil

2/3 cup coconut sugar

1 large egg

1  large egg white

1 tsp vanilla extract

1/2 cup plain low-fat yogurt

1/4 cup low-fat milk

1 1/2 cups whole wheat flour

1/2 cup almond meal/flour (optional ~ replace with additional 1/2 cup of whole wheat flour if not using)

2 tsp baking powder

1/2 tsp salt

2 cups fresh blueberries

  1. Preheat your oven to 350˚F. Lightly grease a muffin pan (or use cupcake wrappers like I did) and set aside.
  2. In a large mixing bowl, combine, the oil, sugar, egg, egg white and vanilla. Stir to combine.
  3. Add the yogurt and milk. Mix together.
  4. Add the dry ingredients to the bowl. Stir just to combine.
  5. Fold the blueberries in.
  6. Divide the batter amongst the prepared pan and bake for 20-25 minutes.
  7. Allow to cool in pan for 20 minutes, then cool completely on a rack.

US

Healthy Apple-Cranberry Muffin

Just to set the record straight… these muffins are healthy. It’s not that they taste bad or anything. In fact they taste super good but just very healthy. These are moist and fruity.  These are great breakfast muffins that will leave your conscience totally clear. So go ahead and have 2 or even 3.

Side Note: I use half whole wheat, half all-purpose but feel free to do all whole wheat or all all-purpose flour.

Recipe:

Healthy Apple-Cranberry Muffins (adapted from Apple Oat Muffin):

1 apple, peeled, cored and grated (Recommend: Golden Delicious)

1 cup buttermilk

1 cup oats

1/2 cup dried cranberries

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp kosher salt

2 egg whites

1/4 cup honey

  1. Preheat the oven to 350˚F. Line a muffin pan with wrappers and set aside.
  2. In a large mixing bowl, combine the buttermilk, oats, and cranberries.
  3. Add the egg whites and honey to buttermilk mixture and mix.
  4. Add the flours, baking powder, cinnamon, and salt to the buttermilk mixture and mix just to combine.
  5. Fold in the grated apple.
  6. Divide evenly (and generously, these don’t puff up much) in the prepared muffin pan and bake for 20-25 minutes.

Enjoy this healthy, guilt-free treat!

Maple Sugar-Cinnamon Muffin

So the last few days, I’ve been somewhat obsessed with mapley things (if you couldn’t tell.) Maple syrup, candy, sugar… it’s just all sooo delicious. So today I modified a ridiculously good muffin recipe by Jen over at How To: Simplify by substituting granulated sugar with maple sugar. The result is absolutely delicious and perfect for breakfast. Serve or eat it with a cup of coffee. Muffin + Coffee = Heaven…

Side note: Please feel free to leave us some comments. We would love to hear (or read) your feedback, and if for some reason a recipe doesn’t work out to your liking we would be more than happy to help you troubleshoot!

Recipe:

Maple Sugar-Cinnamon Muffin:

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup oil

1/2 cup granulated sugar

1/4 cup maple sugar

1 egg

3/4 cup whole milk

Coating:

1/3 cup maple sugar

1 tbsp cinnamon

1/4 cup of unsalted butter

  1. Preheat oven to 350˚F and prepare a muffin pan. Set aside.
  2. Combine the flour, baking powder, salt, and cinnamon in a bowl.
  3. In a large bowl, combine the oil, granulated sugar, 1/4 cup maple sugar, egg, and milk. Whisk to combine.
  4. Add the dry ingredients and whisk just to combine.
  5. Divide amongst prepared muffin pan and bake for 15-17 minutes.
  6. Shake the muffins loose from the pan while still hot onto a sheet tray.
  7. In a small bowl melt the butter and in another small bowl, combine the maple sugar and cinnamon.
  8. Dip the muffins into the butter and then roll them around in the cinnamon/sugar mixture.
  9. Set aside to cool and enjoy!

US

Berry Muffins

Since moving to Europe six years ago, I’ve been craving all-things-American. Don’t get me wrong, I absolutely adore flaky croissants and baguettes, but I miss the dense, multi-layered flavor of breakfast muffins. Thus, I strove to recreate some in my kitchen, all the way across the Atlantic. Here is a recipe bursting with berries and lemon zest that goes perfectly with a cup of Bergamot tea.

For 12 muffins

½ cup butter, softened

½ cup sugar

2 eggs

2/3 cup sour cream (approximately 5.5 oz or 155 g)

3 tbsp milk

1 cup all-purpose flour

2/3 cup whole-wheat flour

2 tsp baking powder

½ tsp salt

2 tsp finely grated lemon zest (about 1 lemon)

7 oz (or 200 g) of fresh or frozen mixed berries (thaw in the microwave for 1 minute if using frozen berries)

Directions

  1. Preheat the oven to 350°F. Place 12 paper liners in muffin pans or grease each cavity if not using the paper liners.
  2. In a bowl, mix the butter and the sugar. Then add the eggs and stir until well incorporated.
  3. Add the sour cream and the milk. Then, whisk in the flours, the baking powder, the salt, and the lemon zest.
  4. Fold in the mixed berries with a spatula so that the batter is streaked with the berries’ pink juice.
  5. Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 25-30 minutes, until the muffins are golden and a cake tester comes out clean.
  6. Devour…

EU

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