Category: Muffins

Breakfast, Muffins, Recipes

Whole Wheat Zucchini Banana Chocolate Chip Muffins

Sarah

Need a way to use up an abundance of late summer zucchini? Well, look no further. I have the perfect solution for you.

Simply put, these muffins are awesome and a great way to combine two of my favorite quick breads. They have a long name–Whole Wheat Zucchini Banana Chocolate Chip Muffins–but each part of the name is important and revealing of the muffins’ wonderful components.

The “whole wheat” assures you of the health component. Blah blah blah. Not very exciting, I know, but I had to throw that in there. These muffins have very little sugar but are still sweet and flavorful. “Zucchini” and “banana” demonstrates the main components, the main kinds of flavor–and add a little extra fruit and veggies to your day. And last but not least… “chocolate chips.” Well, I think we all know what those morsels of goodness are… deeelicious!

I made these muffins on a Friday, and by Monday, they were completely inhaled. I need to get my hands on some more zucchini asap! Anyone have some to send my way?

Whole Wheat Zucchini Banana Chocolate Chip Muffins [from Eats Well with Others via Marcus Samuelsson]

printable version

Ingredients:

  • 2 eggs
  • 1/4 cup honey
  • 1 cup mashed very ripe bananas [about 2 medium]
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • pinch salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 cups zucchini, grated [from 2 small or 1 medium zucchini]
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.

In a medium bowl, beat together eggs, honey, banana, brown sugar, and vanilla until well mixed.

In another bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the egg mixture, then add in zucchini and chocolate chips. Stir until just combined, then spoon into muffin cups, filling about 2/3 of the way.

Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cover with foil after 20 minutes if the tops are starting to brown but the center is not fully cooked.

Yield: 16-18 muffins

Time: 40 minutes [10 minutes active]

Breakfast, Muffins, Recipes

Rhubarb Muffins

Sarah

Before we joined a CSA this spring, I had never had the opportunity to try rhubarb. Last spring/summer, I looked for it, but must have been too late because I couldn’t find it anywhere–not the farmer’s market or the grocery store, and then I finally found it at a health foods store for about $6.99 a pound. Yikes! So imagine my excitement when I opened up my CSA basket three weeks in a row to find a big bunch of rhubarb. I had several recipes in my rhubarb “to-make” queue and this is the first I’d like to share.

These muffins are a perfect introduction to rhubarb for a newbie. They take typically tart rhubarb and make it sweet and flavorful with citrusy orange and sweet sugar. The soft, fluffy muffin is familiar and the crunch of pecans on top is extra satisfying. These muffins have definitely earned a spot on my “must make” list. I hope you enjoy them as much as I do!

Rhubarb Muffins [slightly altered from The Runner’s Plate]
printable version

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • dash salt
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons coconut oil, melted but not hot
  • 2 teaspoons grated orange peel
  • 1/4 cup orange juice
  • 1/2 cup milk
  • 1-1/2 cups rhubarb, chopped
  • 2 tablespoons pecans, chopped

Directions:

Preheat oven to 350 degrees. Line a muffin pan with 12 liners or grease with Crisco/butter, as desired.

In a large bowl, mix together flours, sugars, baking powder, baking soda, and sat. In a small bowl, whisk together egg, oils, orange peel, juice, and milk together. Incorporate wet ingredients into dry until just combined, then fold in rhubarb gently.

Spoon mixture into prepared pans, approximately 2/3 of the way full. Top with pecans and then bake for 25-30 minutes, or until golden brown.

Breakfast, Muffins, Recipes

My Favorite Muffins

Sarah

So, these muffins are the reason I have been so sad about the lack of pumpkin over the past year. However, pumpkin is BACK and I’ve got my fix. I’m a happy girl.

I’ve been making these pumpkin chocolate chip muffins for at least 10 years now. I used to make them so often in high school that I had the recipe memorized. There are three keys to success with this recipe… three things I would never change. And you shouldn’t either–trust me!

  1. These muffins have to be made in mini muffin cups, with mini chocolate chips. I’m sure you can make them with regular chocolate chips and regular muffin tins, but they wouldn’t be the same.
  2. You gotta use pumpkin pie spice. If you’re against buying spice blends, then make your own up using a recipe online like this. But don’t think subbing a little cinnamon and nutmeg on their own will work, because it won’t.
  3. These muffins are begging to be made in huge quantities. A 15 ounce can of pumpkin will make twice this recipe… and you will still want more, even though you’ll have pumpkin chocolate chip muffins coming out of your ears.

I know that all sounds a little harsh… but it’s the hard truth, folks. These muffins are that good. Rules sometimes just have to be followed. [As if I have the authority to tell you what to do! HA!]

That being said, these muffins will rock your world. They are the right degree of sweetness and spice and everything nice. Pumpkin too. And chocolate. Don’t forget about the chocolate. No one component of these muffins is overwhelming, but they all mingle together to make a happy family! They are moist, tender, and have a soft crumb texture that is unbeatable. They also freeze well. These muffins are addicting and are great for breakfast, a snack, dessert, or anytime! The flavor gets better when they sit for a day or so, which makes them great to make ahead for a brunch or get together.

You’ll love ’em so much that you’ll even forget the sting of my rules! 🙂 You all know I was just kiddin’ right? 😉 Admittedly, this picture doesn’t do these muffins justice so you’ll just have to take my word on it. Enjoy!

Pumpkin Chocolate Chip Mini Muffins... simply the best!
yum-a-licious

Pumpkin Chocolate Chip Muffins

  • Servings: 48 mini muffins
  • Print

[from a cookbook of my mom’s… I only have a photocopy so I don’t know the exact source, sorry!]

Ingredients:

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 cup butter, melted
  • 1 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare mini muffin pans by greasing with cooking spray or lining with mini muffin cups [yield: 48!]. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and baking powder. In the bowl of stand mixer, combine pumpkin, eggs, and melted butter. Fold in chocolate chips, then gradually incorporate dry ingredients until they are moistened. Scoop batter in muffin cups, filling about 2/3 of the way full. Bake for 20-25 minutes or until they spring in the center with a light touch. Cool on a baking rack before storing.

What’s your favorite kind of muffin?

Breakfast, Muffins, Recipes

Cran-Oat Muffins

Sarah

I love muffins. They’re just so easy and fun to eat. And they’re cute too. And yummy. On that note, I made muffins the other night.

Cran-Oat Muffins | thepajamachef.com

These were great. Not my favorite muffins ever, but pretty darn close. [That title is reserved for pumpkin chocolate chip muffins which I will be making in the fall when pumpkin returns to the grocery stores… I can’t WAIT!] These muffins remind me of fall. Delicious spices, sweet-tart cranberries, and the texture of oats. Incredible.

Cran-Oat Muffins | thepajamachef.com

Cran-Oat Muffins

  • Servings: 20
  • Print

from Dorie Greenspan’s Baking From My Home to Yours, adapted by OvenLove and me

Ingredients:

  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1 1/4 cups unsweetened natural applesauce
  • 1/3 cup canola oil
  • 1/4 cup lowfat buttermilk
  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour [I used 3/4 cup all-purpose + 1/2 cup whole wheat]
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon + 1/2 teaspoon cinnamon, divided
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup dried cranberries
  • 1 cup old fashioned rolled oats

Preheat the oven to 350 degrees. Prepare muffin tins with either paper or foil muffin cups, or if you’re fancy, use silicone muffin tins or cups. I would love these!

muffin cupsOr this:

Muffin tinAnyways… let’s get going on those muff muffs!

In a medium bowl, use a whisk to combine eggs, applesauce, oil, and buttermilk until combined. Make sure the eggs are fully incorporated… for some reason I had troubles with that.

Then, using a large bowl, stir together the flour, sugar, baking powder, baking soda, 3/4 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice. Remove 1/2 teaspoon of the dry ingredients and toss with the cranberries to coat. Mix oats and cranberries into the bowl. Pour wet ingredients into the dry ingredients and mix until just moistened. Spoon batter into muffin cups [I got about 20 muffins out of this batter].

Then, make the topping by stirring together the brown sugar, pecans, and 1/2 teaspoon cinnamon. Top each muffin with a teaspoon of topping and press down gently into the batter so it sticks. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Notes:

If I were to make these again, which I do want to do because they were delicious, I would probably decrease the amount of granulated sugar to 1/2 or 2/3 cup. I just thought they were way too sweet, especially with the brown sugar-based topping. Also, I’d increase the amount of cranberries to 3/4 cup. I wanted more! My husband agreed with the cranberry idea, but didn’t find these too sweet at all, so it’s all about personal taste I guess!