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Secret Recipe Club – Chocolate Banana Muffins

May 7, 2012 in breakfast

It’s time for another Secret Recipe Club reveal! This month I was lucky enough to be assigned Edesia’s Notebook which is written by Lesa. She has hundreds of recipes that all sound fantastic like these Asian Turkey Meatballs with Peanut Sauce that are high on the list of things I want to make.

I picked these banana chocolate muffins for SRC because some days require chocolate for breakfast – like today.

I spent last night in the emergency room with my 2 year old. It was the first of what I assume will be many ER trips with those boys of mine but the kid says the free popsicle was worth taking a chunk out of his tongue so…

Yeah.

These muffins are so perfect for those mornings where you just need a little something extra to get you moving. I don’t even like chocolate that much but I couldn’t stay away from these. They’re great at room temperature but they’re perfect hot out of the oven with just a smear of butter on top.

Two years ago: Chocolate Angel Food Cake

Chocolate Banana Muffins
5.0 from 2 reviews
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Yield: about 12
adapted from Edesia’s Notebook
Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 very ripe bananas, mashed
  • 2 cups of flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In the bowl of a stand mixer fitted with a paddle, cream together butter and brown sugar until fluffy. Add eggs one at a time, making sure each is incorporated before moving on; add vanilla and mashed bananas.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients; mix until just combined.
  5. Fold in chocolate chips with a rubber spatula.
  6. Bake in preheated oven for 20 – 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool on a wire rack.



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Strawberry Muffins

April 23, 2012 in breakfast

A week ago I told you guys about my unhealthy relationship with strawberries and then guess what I did the very next day. Yup, I bought more strawberries. How can you pass up a carton of perfectly ripe, bright red strawberries for $1.50?!

Coincidentally we ran out of cereal that day and as I’ve told you guys many times, I don’t cook before coffee. Give me an hour and I’ll cook whatever you want but first thing in the morning? You’re on your own. I threw these together that night so my kids would have something to hold them over the next morning.

They absolutely loved them! They had them for breakfast, with lunch, as snacks – they just adored them. I really liked that the recipe not only uses vanilla, but also almond extract. I always forget about almond but it really works well with berries.

One note: this batter was really thick. Like, so thick that I could roll it into a ball and stick it in the muffin tin. I do live in a very dry area so that probably caused some of it but the original recipe does note that it’s a thick batter – so just… don’t be surprised if you can roll it like cookie dough.

Two years ago: Chocolate Chip Cookie Cake

Strawberry Muffins
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Yield: about 18 muffins
from Confections of a Foodie Bride
Ingredients
  • 3 cups + 1 tablespoon all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoon unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 1/2 cup plain fat-free Greek yogurt
  • generous 1 1/2 cup chopped strawberries
Instructions
  1. Preheat oven to 375F. Line 2 muffin tins (18 muffins total) with paper liners or spray with non-stick spray.
  2. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. One at a time, add the eggs making sure to beat well after each addition; beat in vanilla and almond extract.
  4. Add in a third of the dry ingredients; beat until just combined. Add in a third of the yogurt. Continue this until all dry ingredients and yogurt are used.
  5. In a small bowl, toss together strawberries and the remaining 1 tablespoon of flour. Add to the mixer and beat for just a few seconds to distribute strawberries.
  6. Divide the batter evenly among prepared muffin pans.
  7. Bake for 20 -22 minutes or until light golden brown. Remove to a wire rack to cool


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Secret Recipe Club – Cream-Filled Doughnut Muffins

April 9, 2012 in breakfast

Time for another Secret Recipe Club reveal!

This month I was assigned The Lean Green Bean which is a blog written by Lindsey who is studying to be a registered dietitian so I really thought I was going to be in trouble when it came to finding a recipe. It turns out, though, that Lindsey is a great baker and I found a real winner with her Jelly Doughnut Muffins.

I’m not a fan of jelly doughnuts at all but I love those cream filled doughnuts. You know the ones. They’re filled with a buttercream-like cream that’s very obviously made from shortening and is all kinds of bad for you. That’s my favorite! But in an effort to behave, I skipped the shortening cream and made vanilla bean pastry cream for these guys.

I filled my muffins by sticking a giant piping tip into the bottom and squeezing until the muffin felt full. This makes for really pretty muffins but the cream to muffin ratio is not the best. If you want the most cream, you need to fill the bottom of the muffin tin with batter, then plop a huge spoonful of pastry cream in, and then cover the cream with more batter. The muffins won’t puff up as much but  it’s a small price to pay for more cream. Am I right?!

Cream-Filled Doughnut Muffins
5.0 from 2 reviews
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doughnut muffins, pastry cream from Baking: From My Home To Yours
Ingredients
  • For the pastry cream:
  • 1 cup whole milk
  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch, sifted
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsalted butter, cut into bits at room temperature
  • For the muffins:
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoon baking power
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup milk
  • powdered sugar, for dusting
Instructions
To make the pastry cream:
  1. Bring the milk to a boil in a small saucepan.
  2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks, sugar, and cornstarch together until thick. Drizzle in about 1/4 cup of the hot milk while whisking to temper the eggs. Still whisking, pour in the remainder of the milk. Put the pan over medium heat and bring the mixture to a boil, whisking constantly. Keep at a boil, still whisking, for 1 to 2 minutes, then remove from heat.
  3. Whisk in the vanilla. Allow to sit for 5 minutes, then whisk in the bits of butter until they are fully incorporated and the pastry cream is smooth. Scrape the cream into a bowl and press a piece of plastic wrap against the surface of the cream to create an airtight seal. Refrigerate for up to 3 days.
To make the muffins:
  1. Preheat oven to 350F. Spray a muffin tin with nonstick baking spray.
  2. In the bowl of a mixture fitted with a paddle attachment, beat the vegetable oil, sugar, egg, and vanilla extract until combined.
  3. In a separate bowl, sift together flour, baking powder, salt and cinnamon.
  4. With the mixer on low, add half of the flour mixture to the sugar mixture. Add milk. Add the rest of the flour mixture and beat until just combined.
  5. Fill muffin cups 3/4 of the way full. (Or if you are adding pastry cream now, fill just the bottom with batter, dollop a spoonful of cream on top, and cover with more batter.)
  6. Bake for 18 – 22 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.
To assemble:
  1. Put pastry cream in a piping bag with a giant tip attached. Use the tip to poke a hole in the bottom of the muffin and squeeze the pastry cream in, just until you feel the sides of the muffin get larger.
  2. Dust with powdered sugar.



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Pumpkin Cream Cheese Muffins

October 4, 2011 in breakfast

Alternate title #1: “See husband, I told you I would find something to do with an orange glittery pumpkin!”

Alternate title #2: “Someone needs to buy neutral cupcake liners so she doesn’t have to put pumpkin muffins in turquoise ones…”

I’ve never been a huge fan of pumpkin muffins. I’ve always found the actual muffin part to be too earthy and the cream cheese to be not sweet enough. But I keep seeing rave reviews about this muffin so obviously I had to give them a try. You guys… unbelievable. Sweet but not too sweet, so moist, and just plain delicious. Seriously better than any coffee shop pumpkin muffin you’ll find.

The original recipe is kind of complicated (as far as muffins go) because it has a topping and requires you to freeze the cream cheese mixture for awhile. But, in the words of a Real Housewife of Miami…

(Oh yes, we’re going there…)

“I have a lot of kids, a lot of hair” and I very rarely plan far enough in advance to do something like freeze a cream cheese mixture for a muffin. It worked fine. I just dropped pretty generous teaspoons of the mixture into the batter.

Pumpkin Cream Cheese Muffins
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Yield: about 24 muffins
Ingredients
  • For the filling:
  • 8 ounce cream cheese, softened
  • 1 cup confectioners sugar
  • For the muffins:
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1 1/4 cups vegetable oil
Instructions
  1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.
  2. To make the muffins, preheat the oven to 350F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
  3. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a generous teaspoon of the cream cheese mixture on top of that batter. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
  4. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.


adapted from Annie’s Eats

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Blueberry Crumb Muffins

September 14, 2011 in breakfast

Just yesterday I was telling you how my husband had been gone for awhile, remember? Well he came home early which means that the floors weren’t mopped, the clean clothes were still in the dryer (you know, the ones I washed 3 days ago), and most importantly, the fridge was empty. And by empty I mean there’s nothing but a gallon of milk, 2 eggs, and a jug of tea that one of his friends left here awhile ago.

I felt pretty awful that he had come home to no food – not awful enough to actually get dressed and go to the store, mind you – and ended up making these blueberry crumb muffins for him to snack on.

I have to say, this might be the best blueberry muffin recipe I have tried. I think it’s the crumb to muffin ratio that makes these so fantastic. You’re going to think you have too much crumb topping but just keep piling it on! It’s the best part, of course. The muffins by themselves are great too – soft and sweet with the slightly tart blueberry throughout.

Blueberry Crumb Muffins
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Yield: 16 muffins
Ingredients
  • Crumb Topping
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
  • Muffins
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1 pint blueberries
Instructions
  1. Preheat oven to 375 F. Line muffin pans with paper liners.
To make the crumb topping:
  1. Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.
To make the muffins:
  1. Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.
  2. Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.


adapted from Tracy’s Culinary Adventures

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