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Chocolate Chip Muffins & a Tate’s Bake Shop Giveaway!

November 15, 2012 in breakfast

(Giveaway at the end of the post! Get excited! Also, Thirsty Thursdays will return in a couple weeks. I am just so busy getting ready for the husband to come home (!!) that I didn’t even have time to get to the store and then Nicole and I are both taking next week off since it’s a holiday. Nicole has cute wine glass decorations up today!)

I recently received the newest Tate’s Bake Shop cookbook, Baking for Friends and I have to say that it’s quickly become a favorite. I have already made 3 cookie recipes from the book, including these Chubby Tates that Nicole made, and they were all fantastic! So why am I not sharing one of those cookie recipes? Oh, because I made the cookies at night and they didn’t survive to see morning, of course. I have just been having one of those weeks.

Anyway, I made these muffins because muffins usually don’t call out to me in the middle of the night but guess what? These did. They are SO SOFT and I didn’t expect them to be because the batter is pretty thick. I think it’s the sour cream – it just does something magical to muffins. I don’t even like chocolate chip muffins so I picked the chocolate chips out and ate the muffin part alone. They’re that good.

The whole cookbook is awesome and I can’t wait to make even more recipes. There’s a killer Coconut Custard Pie recipe that I know my husband will love! You can use the code BAKEOFF on the Tate’s website to receive $5 off an autographed copy of the book.

Today I’m excited to be giving away one of their Cookie and Bar Towers!

I received one of their cookie packs a couple years ago and they are so fun! And not to mention tasty! You definitely want to win this, trust me. Enter below!

a Rafflecopter giveaway

 

One year ago: Apple-Sage Brined Turkey Breast
Two years ago: Spicy Tofu Stir-fry

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Chocolate Chip Muffins

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 of a stick) salted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla
1 1/4 cups sour cream (not low-fat)
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons sugar mixed with 1/4 teaspoon cinnamon

Instructions

  1. Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 1/2-inch muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
  4. Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.
http://fakeginger.com/2012/11/15/chocolate-chip-muffins-a-tates-bake-shop-giveaway/

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Pumpkin Walnut Muffins

October 1, 2012 in breakfast

Happy international Food Bloggers Have to Post a Pumpkin Recipe Day!!

Yep, we made it to October! Get ready to be completely overwhelmed by pumpkin recipes. Pancakes, cupcakes, doughnuts, pasta, pizza, it’s going to be everywhere. And that makes me happy.

I actually wasn’t feeling the pumpkin love this year but this weekend I had to replace my vacuum and while we were at Target, I wandered over to the baking aisle and a can of pumpkin fell into my cart. What do you do?

These muffins might be my favorite pumpkin muffin ever. Figuring out that I need to add an extra egg to recipes like this (because of elevation) has seriously changed my life. I think every muffin I’ve made since then has been my omgfavoriteever. But yeah, they are incredibly delicious and let’s be real, anything with brown sugar sprinkled on top is amazing. The brown sugar gets crunchy in places and melts in other places. You can’t go wrong.

I caught my 2 year old licking batter off the counter when I turned my back. Apparently they’re that good.

One year ago: Bang Bang Shrimp
Two years ago: Chicken with Cider and Bacon Sauce
Three years ago: Black Bean Burgers

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Pumpkin Walnut Muffins

18 muffins

adapted from Heirloom Baking with the Brass Sisters

Ingredients

2 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 cup sugar
1 egg
2 teaspoons vanilla
1 cup milk
2/3 cup pumpkin puree
1 1/2 cups chopped walnuts, divided
1/4 cup butter, melted
1/2 cup brown sugar

Instructions

  1. Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
  2. Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
  3. In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
  4. Fill each muffin cup 3/4 of the way full. Sprinkle some of the remaining 1/2 cup walnuts on top of the muffins; sprinkle brown sugar on top.
  5. Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.

Notes

(High elevation: add an extra egg.)

http://fakeginger.com/2012/10/01/pumpkin-walnut-muffins/

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Carrot Cream Cheese Muffins

September 18, 2012 in breakfast

Y’all remember this time last year when I excitedly bought a can of pumpkin only to realize it had expired 2 years before?

I feel like I never really got over that. Don’t get me wrong, I was definitely beating down Starbucks’ door the day the PSLs were released but I just haven’t been excited to bake with pumpkin this year. But I’m still craving those fall flavors, you know?

So I was catching up on my DVR’d shows this past weekend and saw the Pioneer Woman making a carrot cake and, ding ding ding, immediately knew how to get my fall flavor fix! Carrot cake muffins! With sweetened cream cheese in the center!

You can’t go wrong with a muffin like this. The only way these could be better is if they had a ton of pecans in them! These were very moist and I didn’t even have to adjust them for the altitude! The carrots aren’t super obvious – you could probably get away with adding more than a cup. And like I said, pecans would be an excellent addition! And raisins! Mmm!

One year ago:  Cheddar Jalapeno Beer Muffins
Two years ago:  Lemon Bars with Strawberry Brulee

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Carrot Cream Cheese Muffins

about 16 muffins

Ingredients

For the filling:
1 8-ounce package cream cheese (low-fat is fine)
1/4 cup sugar
dash of vanilla
For the muffins:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar, firmly packed
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed; about 2 large carrots

Instructions

  1. Preheat oven to 400F. Line or grease a 12-cup muffin tin.
  2. To make the filling, microwave the cream cheese in a microwave safe bowl for about 40 seconds on low. Stir in sugar an vanilla. Set aside.
  3. Sift together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  4. In the bowl of a mixer, beat together the sugar, brown sugar, eggs, water, and vegetable oil until light. Slowly add in the dry ingredients and beat until just moistened. Add carrots and beat just a couple seconds until the carrots are dispersed.
  5. Put about 2 tablespoons of batter into each muffin cup. Add a heaping tablespoon into the center of each cup. Top with another couple tablespoons of batter, making sure the cream cheese is completely covered.
  6. Bake for about 20 minutes or until golden and a toothpick inserted into the center (of the actual muffin, not cream cheese) comes out clean. Cool completely on a wire rack.
  7. Repeat with remaining batter (or use a second muffin tin if you have it.)
http://fakeginger.com/2012/09/18/carrot-cream-cheese-muffins/

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Blueberry Muffins

August 16, 2012 in breakfast


Remember how a few weeks ago I swore I was going to cook breakfast every morning? Well… I made it exactly 3 days into the school year before cereal was back on our table. Really though, it was a “Mommy, can I pwwwwweeeease have some cereal?!” buy and it didn’t even occur to me that it was ruining my plan until we were home.

But now, the day after I opened that box, we are out of cereal. Yeah, one day. For a box of cereal. Between two kids. Are you seeing why I don’t like buying cereal? So I’m back on the “NO MORE CEREAL” train.

This is the second time this month I’ve made these muffins. My grandma had made this recipe awhile ago and my mom raved about the muffins when she was here visiting so of course I had to make them. They are SO SOFT. Like, coffee shop muffin soft. And I made them in my jumbo muffin tin so they’re just like the coffee shop ones. I have been on this forever long quest to find the best blueberry muffin recipe and I think this is it. For real this time.

One year ago:  Coconut Oil Roasted Sweet Potatoes
Two years ago: Pork Spring Rolls
Four years ago:  Slow Cooker Falafel

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Blueberry Muffins

from AllRecipes

Ingredients

For the muffins:
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed
For the topping:
2 tablespoons sugar
½ teaspoon ground nutmeg

Instructions

  1. Preheat oven to 375F. Line or grease 2 12-cup muffin tins.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of a mixer, cream butter and sugar. Add eggs one a time. A milk and vanilla. Mix in dry ingredients just until moistened. Fold in frozen blueberries.
  4. Fill the prepared muffin cups two-thirds full.
  5. For the topping, stir together sugar and nutmeg; sprinkle on top of the muffins.
  6. Bake in the preheated oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool before serving.
http://fakeginger.com/2012/08/16/blueberry-muffins-2/

 

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Banana Streusel Muffins

August 2, 2012 in breakfast

The other day I decided that I was going to cook! breakfast! everyday! in August.

I think I was feeling especially motivated because my mom cooked pancakes and waffles (one kid says he doesn’t like pancakes) on 3 different mornings while she was here. But yeah, it was one of my more brilliant ideas given the fact that my oldest starts kindergarten in less than 2 weeks and I’ve got to get all 3 kids ready and out the door in time to walk to school.

So we’ll see how long it lasts.

I made these muffins to kick off the month of no cereal and they were a huge hit! I have such a hard time finding recipes for really soft, fluffy muffins but this one is just that! My oldest even commented on how soft they were! The only problem is that the muffins are so delicious that they didn’t last nearly as long as I’d hoped! Now I’ve got to figure out something to cook this morning! Gah!

One year ago: Savannah Sheet Cake
Two years ago:  Blueberry Jam Scones

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Banana Streusel Muffins

Ingredients

For the muffins:
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
4 ripe bananas
½ cup butter, softened
¾ cups brown sugar
2 eggs, beaten
For the streusel:
5 tablespoons butter, melted
⅔ cup flour
⅔ cup powdered sugar
¼ teaspoon cinnamon

Instructions

  1. Preheat oven to 350F. Line a muffin tin with baking cups or spray with nonstick spray.
  2. In a medium-sized mixing bowl, sift together flour, baking soda, and salt. Set aside.
  3. In the bowl of a mixer fitted with the paddle attachment, whip bananas for about 3 minutes, until fluffy. Scrape the bananas into a small bowl; set aside.
  4. In the same bowl (no need to wash) cream together the butter and brown sugar until light in color and fluffy. Add eggs one at a time until combined. Add the dry ingredients and beat just until combined. Be very careful not to overbeat!
  5. Spoon the batter into your prepared muffin tin, filling about ¾ of the way.
  6. To make the streusel, combined the melted butter, flour, powdered sugar, and cinnamon. Use your fingers to work everything together until it’s crumbly.
  7. Divide the streusel among the muffins.
  8. Bake in the preheated oven for 18 – 20 minutes or until a toothpick inserted into the center of one comes out clean.
http://fakeginger.com/2012/08/02/banana-streusel-muffins/

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