breakfast muffins

The last post was from a link my daughter found. Remember? I mentioned how she emailed me with the subject line “YUM” and three links to recipes. This is the second link on the list. It’s a muffin recipe (here’s the link to where she found it), and we have no idea why the original has the word “French” in the title. Nor do we understand why they are called “breakfast” muffins. First of all, isn’t it common to serve different kinds of muffins at breakfast? And isn’t it also true that you can eat muffins at any time of the day? Yes, and yes. So maybe they are breakfast muffins because they taste very good with a cup of coffee served at breakfast. And maybe they originally were considered French because the person who first made them was from France? We may never know.

My daughter has made these twice. The second time she doubled the recipe, which is the one below, because doing all that work for 8 or 10 muffins seemed silly. I’ve also made a few changes/alterations to have it read better (I’m a stickler for listing ingredients in the order they are used in each recipe).

We really like these muffins. This recipe is a winner! Awesome addition to my morning coffee (or afternoon coffee … or evening coffee).

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Breakfast Muffins

Muffin ingredients:

1 cup sugar

3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1 cup milk

2/3 cup butter, melted

2 eggs

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Topping ingredients:

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup butter, melted

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Heat oven to 350F.

In a mixer bowl, sift together all dry ingredients. Add wet ingredients and mix slowly until combined (may be a bit lumpy). Don’t over mix.

Line muffin tins with paper liners (makes about 20 muffins).

Distribute batter into the lined cups.

Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

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For the topping, stir together the cinnamon and the sugar in a small bowl.

Dip the warm muffins in the melted butter (we dipped just the top … we considered attempting to dip the whole muffin, but it was a bit too messy), then dip/roll the buttered section of the muffin in the cinnamon sugar mixture.

Make a pot of coffee and enjoy. šŸ™‚

4,000 paper muffin liners

Have you been wondering how much space 4,000 paper muffin liners take up? Me too! My wait ended today when the box was delivered. I was pleasantly surprised to see that the box was not super large after all (having a house with zero storage space had me very worried).

Look... the box is not large (my average size teen daughter is holding the box)!

I was thrilled to know we could find storage for this box. No problem. And then I opened the box and got another pleasant surprise.

Half of the box was full of air!

Did they send the right product? The correct quantity? Yes, they did!

The white paper liners came in plastic, with 1,000 per sleeve. I also ordered unbleached liners that came in cardboard sleeves, each holding 500.

I’m so happy to know I’m saving money, and that I won’t need to build an addition to the house in order to store them all.

Stay tuned for more cupcake and muffin recipes coming soon! Yahoo!

sour cream coffee cake muffins

Memories from my youth include a lot of baked goods, coffee and tea.

My mom loves to bake, and did quite a bit while we were young. My grandmother baked very often as well. And coffee, well, let’s just say we went from baby formula, to cow’s milk, to coffee within about a dozen years. Tea as well. A cup of tea in the afternoon with mom, or in the evening, well, that was pretty common. And coffee was a huge part of each day — at breakfast, of course, and usually after large meals too. The smell still brings me back … to the house I grew up in, as well as my grandmother’s kitchen. Gram would percolate her coffee. That sound and that smell… ahhhhh, the memories!

Add a baked good, especially one with cinnamon in it, and I’m hooked.

This recipe was one my mom made often, as a bundt cake (the way the original recipe instructed). I tried making it that way, but honestly, I don’t know why it never turned out well for me. Either my oven baked unevenly, or the kitchen spirits were against me. So I decided to make muffins instead. Easy, and they cook perfectly (not raw in the center as it would be when I used a bundt pan).

Another change I made was to omit the nuts and use chocolate chips instead. This stemmed from my oldest son having a peanut allergy. All nuts were off limits for him. But he liked chocolate! As do I. I used to chop the chocolate chips, to make smaller pieces, but now it’s so easy to find mini chocolate chips in the grocery store, so that’s what I use.

When my mom made sour cream coffee cake, she used a Gold Medal flour recipe book (I believe it was Gold Medal brand … will check with my mom). My mother still has that cookbook, even though I’ve tried to steal it — I mean, borrow it — many times. When I was a teen I made many recipes out of that cookbook, and I’d be very thankful if my mom would one day give that book to me. My mom has hundreds — if not thousands — of cookbooks. If I only had one, it would be that one. (Mom, are you reading this? Did you get the hint????? I WANT THAT COOKBOOK!!!!!!! Pretty please?)

A while ago I compared my mom’s recipe to another one that was similar, from Betty Crocker. I think Betty’s is lighter, so I’ve been using that one more often. I’ve made changes to the recipe, including, as I’ve mentioned, making muffins instead of using a bundt pan, and changes to the process, as well as including some white whole wheat flour. Oh, and I use a bit more sour cream, because I think it makes them even lighter and moister.

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Sour Cream Coffee Cake Muffins

3/4 cup butter, softened — not melted!

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla

3 eggs

1 cup white whole wheat flour

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 3/4 cups sour cream

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Heat oven to 350F.

Use paper muffin holders to line 36 muffin cups, or grease and flour them (I highly recommend the paper liners!!!).

In mixer, cream together the butter and granulated sugar. Add vanilla and eggs. Once combined, mix for 2 minutes on medium/low speed.

While that’s mixing, in a bowl stir together the flours, baking powder, baking soda, and salt.

Then add to the creamed mixture small amounts of the flour mixture alternatively with the sour cream, until all has been incorporated.

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In a small bowl combine for the filling:

1/2 cup brown sugar

1/2 cup mini chocolate chips

2 teaspoons cinnamon

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Step #1: In each muffin cup, place about a tablespoon of batter.

Step #2: Put a small spoonful (about a teaspoon) of the filling on top of the spoonful of batter in each muffin cup.

Step #3: Finish each one off with another small amount of batter, about 1 heaping teaspoon.

Bake for between 24 – 28 minutes. Use a toothpick to determine if they are done.

Remove from oven and either remove the muffins to cool on a wire rack, or tilt each one in the pan.

Make some coffee, or tea, and enjoy!

chocolate chocolate chip muffins

Necessity is the mother of invention.

Ever since my youngest son was diagnosed with a severe allergy to tree nuts last year, we haven’t been able to purchase many baked goods for him. That’s usually not a problem, since we enjoy baking at home so much. The problem comes up when we’re away and eat breakfast out, or when we stop by the local bagel place. These places always have a tempting chocolate chocolate chip muffin which calls my son’s name loudly. In fear of cross contamination with nuts, we have to ignore the calls of these muffins, and deal with my son’s sadness.

My daughter couldn’t take her brother’s anguish any longer, and decided she would make him chocolate chocolate chip muffins. What an awesome sister! And what delicious muffins! She searched the internet for a recipe, and after picking one and reading the reviews for it, adapted the recipe to accommodate for the lack of moistness that many reviewers noted. She added extra milk and half a cup of applesauce. What a clever girl! And what moist delicious muffins!

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Chocolate Chocolate Chip Muffins

1 1/4 cups flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

4 tablespoons butter, melted (use unsalted butter, if you have it)

1/2 cup dark brown sugar

3/4 cup plus 2 tablespoons milk

1 tablespoon canola oil

1/2 cup applesauce

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips, tossed in a small amount of flour to prevent the chips from sinking to the bottom of each muffin

Directions

Heat oven to 350F.

Line muffin tins with paper liners. This recipe makes 20 muffins.

Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl.

In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil, apple sauce and vanilla.

Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips. Donā€™t mix the batter too much or the muffins will be tough. *Note: After folding togetherĀ the dry and wet ingredients and the chips, the mixture will look weird and thick — that’s okay.

Divide the batter among the muffin cups.

Bake about 20 minutes, until a tooth pick inserted in the center comes out clean. *Note: This may be hard to determine due to the gooey chocolate chips that the toothpick will surely go through.

Cool the individual muffins on a wire rack.

*Edited to note: My son loved these muffins (as did I!) but my daughter thought there were too many chocolate chips in them (what??? is that possible????). Next time she makes them she’s going to use 1/2 cup chocolate chips, or my suggestion was 1/2 cup mini chocolate chips.

banana muffins with chocolate chips

My kitchen currently looks like a bakery exploded. Magic cookie bars. Sugar cookies. Banana muffins. And as I type this my daughter is making a pudding pie.

We don’t always have this many baked goods in the house at once. The pudding pie is for a friend, to go with the meal I’m delivering to her house tomorrow night. The other cookies and muffins are being sent to three college campuses — two in Virginia and one in NYC. When my oldest son went back to school after the winter break, he specifically requested that we send sugar cookies in our next care package. This week I took inventory of my baking cabinet and found I had more than enough chips to make magic cookie bars. He loves those! And yesterday I had two bananas that had seen better days, so banana muffins were made last night.Ā  All these goodies are being packaged up and sent to him, and toĀ threeĀ of his friends that I saw over the break and who happened to mention they love baked goods.

As I was making these banana muffins, I thought back to when I first got the recipe. My oldest son, the one now in college, was a newborn. Yes, it was 19 years ago when I had my first newborn and my wonderful cousin brought over warm banana bread for us. Up until then I hadn’t been a banana bread fan, but her version was melt-in-your-mouth yummy. I can’t remember if that one had walnuts and/or chocolate chips (you can make this recipe with either), but I’ve always made them with chocolate chips. And I prefer to make these in muffin pans rather than bread pans. I’ve also changed the recipe just a tiny bit, by using both regular flour (I prefer unbleached) along with whole wheat (or white whole wheat).

Nineteen years of making banana muffins. Wow. Time really does fly!

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Banana Muffins with Chocolate Chips

1 Ā½ sticks butter, softened

2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

2 or 3 bananas, peeled and mashed with a fork

3 Ā½ cups flour (2 cups white unbleached + 1 Ā½ cups whole wheat)

3 teaspoons baking powder

1 teaspoon salt

1 to 2 cups chocolate chips (I prefer to use mini-chocolate chips)

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Heat oven to 350F.

Beat butter and brown sugar.

Add eggs, vanilla and banana.

Add dry ingredients gradually.

Stir in chips.

Use paper muffin liners.

Bake 18 to 22 minutes for regular size muffins (makes about 30), or 12 to 15 minutes for mini-muffins — great size for a snack for toddlers!

all packed up and ready to mail!