20 Muffin Recipes – Savory and Sweet

20 Muffin Recipes - Savory and Sweet

I love muffins of all kinds. They are such an easy way to have a homemade baked treat. And they work just as well for breakfast and brunch as they do for snacks and even dinner.

This is a list of all the muffins I have on my site, as of this writing. Some of the photos and recipes are old. I’ve learned a lot since I started this food blog.

But even though some of the pictures aren’t very pretty, the recipes work. Many of those first attempts at food photos are the recipes I go to the most often. They’re hard working basics.

One thing you may notice is that I rarely use paper liners when I bake muffins. I prefer to grease the pans instead. It gives the muffins an exterior that contrasts with the fluffy texture of the insides. And you don’t have to mess with with peeling off the papers. [Read more…]

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Easy Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

 

If you’re in the mood to bake, but don’t want to spend a lot of time doing it, it’s hard to beat muffins.  They are quick to mix up and quick to bake.

They can be served as a snack, dessert, or breakfast.  You can make up a bunch and freeze them.  Add them to a lunch box or eat them as you run out the door in the morning.

Muffins are just about the perfect baked good!

These Cinnamon Streusel Muffins have crumbly cinnamon curving through the middles, with more covering the tops.  And even though they really don’t need anything extra added, they are wonderful warm with butter spread on them.

Here’s what you’ll need to make them.  It’s all pantry ingredients that you probably have in the kitchen right now.  You don’t even need the little cupcake liners.  Just be sure to give your muffin pan a good coating with cooking spray.   [Read more…]

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Easy Cranberry Strudel

Cranberry Strudel

Strudel is a beautiful dessert to serve to company.  And this one happens to be easy enough for a weeknight treat too.

It’s an adaptation of an old recipe I have for Cranberry Braid Bread.  For that recipe, you make the yeast dough by hand.  It’s fun and not too hard, but it is time consuming.

This version makes use of Pepperidge Farm Puff Pastry.  No hand making dough required.  Puff pastry is fantastic, because it bakes up to impressive flaky layers.

This strudel is filled with sweet-tart cranberry filling.  Start with a bag of fresh cranberries, some sugar and orange juice.  It cooks up easily.  I drizzled orange glaze over the top for an extra dose of sweetness.

Cranberry Strudel makes a great alternative to pie for Christmas or Thanksgiving.  It would also round out a brunch nicely.

Here’s what you’ll need:

Cranberry Strudel ingr

Easy Cranberry Strudel
Ingredients
  • 12 oz package fresh cranberries
  • 1 cup sugar
  • 1 Tbs. cornstarch
  • ⅓ cup orange juice
  • 1 package Pepperidge Farm Puff Pastry
  • 1 egg, beaten
  • 1 Tbs. water
  • 1 cup powdered sugar
  • 3-4 Tbs. orange juice
Instructions
  1. Rinse cranberries.
  2. Combine sugar and cornstarch in 3 quart saucepan.
  3. Stir in orange juice and cranberries.
  4. Bring to boil over medium heat, stirring constantly for 10-15 minutes. Cranberries will crush and thicken.
  5. Remove from heat, cover and refrigerate for 2 hours.
  6. Place thawed puff pastry on parchment lined baking pans.
  7. Spread half of cranberry filling down center section of each pastry sheet.
  8. Cut 1″ slits in the side sections of pastry sheets.
  9. Fold over filling, alternating the sides to create a braid.
  10. Stir water and beaten egg together and brush tops of pastries.
  11. Bake at 400 degrees for 20-25 minutes.
  12. Remove from oven and cool.
  13. Stir orange juice and powdered sugar together to make glaze and drizzle over top of pastries.

Here’s a photo of the assembly process:

Cranberry Strudel assembly

It’s quick and easy to make a pretty braid with puff pastry.

Cranberry Strudel - it's so easy!

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

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Gingerbread Muffins with Orange Marmalade Filling

Gingerbread Muffins with Orange Marmalade

We’ve been having some beautiful autumn weather here.  The cool, sunshine days make me want to get outside for a picnic.

If you get the picnic itch in the fall too, you’re going to love this recipe and the giveaway too!

Smucker’s sent me a picnic basket full of goodies (and they’re going to send one to one of you too!), including jars of some of their jams.  As soon as I saw the orange marmalade I knew I wanted to create a muffin with it.

Gingerbread pairs wonderfully with orange marmalade and the combination tastes like fall.  And muffins are perfect picnic food.  They travel well and don’t require plates or cutlery.  Be sure to pack some cold apple cider to drink with these!

Here’s what you’ll need to make the muffins:   [Read more…]

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Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker

Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.

It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.

ChocolatePumpkinCake2

If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!

Slow Cooker Pumpkin Chocolate Cake with Caramel Sauce

 

Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more).  I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot.  If I’d used a smaller crock, I think that would have kept the sauce from setting up.  I think a 4 quart crock is a better size for this recipe.  Even though the caramel set up a bit, it was still delicious.

If you want to make this (and I know you do!), here’s what you’ll need:   [Read more…]

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Blooming Blueberry Bread

You know those pictures of blooming bread on Pinterest?  The ones with pepperoni and cheese or bacon and onions and cheese?  Always cheese!

I decided that a sweet version of that type of bread would be a great idea.  I was right!

Blooming Blueberry Bread

 

It starts with a loaf of artisan bread.  I bought mine in the bakery section of the grocery.  Then I added sweetened cream cheese, fresh blueberries a drizzle of melted butter and a generous sprinkle of cinnamon sugar.

Pop all of that into the oven and what comes out is purely marvelous!

I could not stay away from this bread.  And neither could anyone else.

When I made it, there were only two of us at home.  And my youngest son, who was with me doesn’t like blueberries.  I wasn’t sure he’d even give the bread a try.  I decided I didn’t need to eat a whole loaf, so I gave some to our neighbors.

Then my youngest daughter and her friend came in.  They both ate bite after bite.  By the time my oldest son got home, there were only a few bites left.

Blooming Blueberry Bread eatathomecooks

 

See all that gooey, sweet cream cheese?  And the blueberries that have “popped” in the oven?  Amazing!

It’s very easy to make, only taking a few minutes to put it together.  Your family will love you for serving this!

Here’s what you’ll need:

Blooming Blueberry Bread ingr

Blooming Blueberry Bread

Serves: 6-8 servings

Ingredients
  • 8oz cream cheese, softened
  • ½ cup sugar
  • 2 cups blueberries
  • 1 round loaf artisan style bread
  • 4 Tbs. butter, melted
  • 1 tsp. cinnamon
  • 3 tsp. sugar
Instructions
  1. Beat cream cheese and sugar together with an electric mixer until blended.
  2. Fold in the blueberries.
  3. Score the bread in a grid pattern, being careful not to cut all the way through.
  4. Place on a baking sheet and spread cream cheese and blueberries all through the scored sections of bread.
  5. Drizzle melted butter over bread.
  6. Mix cinnamon and sugar together and sprinkle over the top of bread.
  7. Bake at 350 degrees for 15 minutes or until hot through.
  8. Serve immediately.

 

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Sunny Blueberry Orange Bread

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

Blueberry Orange Bread EAH

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

blueberry orange slice EAH

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

Sunny Blueberry Orange Bread
Ingredients
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • ⅔ cup Sunny D juice drink
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange zest (optional)
  • 1 heaping cup blueberries (fresh or frozen)
  • Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
  3. In separate bowl, mix together juice, egg, oil and zest, if using.
  4. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
  5. Fold in the blueberries.
  6. Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
  7. Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
  8. Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
  9. While slightly warm, pour glaze over top of bread loaves, if desired.

If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on PinterestFacebook and Twitter.

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Brownie Sundae Muffins

Love ice cream?  I do too!

International Delight has three brand new flavors of their creamers, all based on Cold Stone Creamery flavors.  How fun is that?

I chose the Brownie Sundae to try.  It tastes and smell just like brownie sundae ice cream!  So good!

I knew I wanted to do a recipe for the creamer, but I had a little trouble landing on something that seemed just right.  I really wanted to highlight the Brownie Sundae taste in the treat.  To be honest, when I initially thought of baking the creamer into a muffin, I didn’t think it would turn out very well.  I expected it to be just so-so.  But since I didn’t have any other ideas, I decided to test it.

Oh goodness! These muffins turned out to be fantastic!  They are moist and the flavor of the Brownie Sundae creamer comes through just fine.  The glaze on top is made with the creamer too, so it’s a double dose of Brownie Sundae!

These muffins did not last long at our house.  We all loved them, especially that glaze that looks like melted ice cream poured over them.  Fun!

Here’s what you’ll need to make them:

Brownie Sunday Muffins

  • 1 3/4 cup flour
  • 1/2 cup cocoa
  • 1 Tbs. baking powder
  • 1/2 tsp salt
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 cup International Delight Brownie Sundae creamer
  • 2 eggs
  • 1 cup powdered sugar
  • 2-3 Tbs. International Delight Brownie Sundae creamer
  1. Stir flour, cocoa, baking powder and salt together in a large bowl.
  2. Beat butter and sugar together with electric mixer.
  3. Mix in creamer and eggs with butter and sugar. Beat until well blended.
  4. Pour liquids into dry ingredients, stir gently to combine.
  5. Fill 12 muffin cups with batter and bake at 400 degrees for 15-20 minutes.
  6. For the glaze, stir powdered sugar and creamer together, gradually adding creamer until the glaze is consistency of glue.
  7. Remove muffins from oven and cool briefly.
  8. Dip tops of muffins in glaze and cool competely.
  9. Brownie Sundae Muffins Eat at Home

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck! 
 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Copy-Cat Burger King Cini-Mini Pull-Apart Rolls

cinimini side view EAH

These copy-cat Burger King Cini-Mini Rolls are so easy and quick.

Last weekend, I wanted to make a special breakfast for the kids, but I didn’t actually feel like cooking. Does that ever happen to you?! I was so tired from being up most of the night with a sick child, but I wanted my other kids to have something other than cold cereal. So, what’s the answer when you find yourself in that dilemma? Canned biscuits to the rescue!

cinimini collage EAH

I had quickly dismissed the idea of homemade cinnamon rolls….just too much work….when I remembered I had a can of biscuits in the fridge. In just a few simple steps, I had a yummy breakfast treat that had my girls super excited. (My little boy was still sick, so he missed out this go round, but they are so easy, I know we will be making them again!)

cini mini pull aparts2 EAH

They are reminiscent of monkey bread, but with a lot less sugar and butter.  I like to save ooey, gooey buttery Monkey Bread for special occasions!  My oldest said they were a lot like Cini Minis from Burger King, hence the name!

Cini-Mini Pull-Apart Rolls
Ingredients
  • 1 can of biscuits
  • butter spread
  • brown sugar
  • cinnamon
Instructions
  1. Flatten each biscuit to approx ½ inch thickness.
  2. Spread each biscuit with butter.
  3. Sprinkle brown sugar over butter.
  4. Sprinkle on cinnamon.
  5. Roll each biscuit into a 'cylinder' shape.
  6. Cut each rolled biscuit into 3 equal pieces.
  7. Place each mini roll (fold side down) into buttered cake pan.
  8. Bake at 350 degrees until biscuits are golden brown. Approx 10 mins for my biscuits.
  9. Carefully flip biscuits onto plate.
  10. Serve with icing for dipping, if desired.

You can see the steps and ingredients I used in the second picture above. The amounts of butter, brown sugar, and cinnamon are going to vary depending on your tastes. I used large Grands reduced fat biscuits, that come 8 in a tube, and opted to use a brown sugar/Splenda blend and Smart Balance Light butter spread.  For the brown sugar and cinnamon, I just sprinkled some on, without measuring…I told you this was an easy recipe!  A simple icing would be fun for dipping too.

cinimini pull aparts4 EAH

Whip these up, or even better, supervise while the kids do it! Then, sit back and enjoy…and you don’t even have to worry about super sticky fingers and faces once the kids are done! Well, I’m not making any promises on that one ;-)

If you want to discover lots of other uses for canned biscuits, check out a previous (and extremely popular!)  Ingredient Spotlight  on the subject.

KimM is a contributing writer for Eat at Home. She has three children, ages 12, 10 and 5; 2 fur babies, and blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

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Death by Chocolate Brownie

Calling all chocolate lovers! This recipe is for YOU! I am a huge chocolate fan, and so is my mom, so this past Mother’s Day I wanted to have something super chocolate-y just for us.

Death by Chocolate Brownie

I succeeded. This was a chocolate lover’s dream. Ghiradelli Dark Chocolate Brownie mix (includes chocolate chips in the mix) – topped with semi-sweet chocolate chips, crushed Oreos, more chocolate chips…and a drizzle of caramel. BOOM! Death by Chocolate Brownie.

Oreo Brownie

My mom was pretty happy. I even apologized to my siblings, for I knew it would make me the favorite child :-)

Death by Chocolate Brownie
Ingredients
  • 1 box brownie mix (8x8 or 9x9 size) *plus ingredients called for on box
  • 1 cup chocolate chips, divided
  • 2 cups Oreo cookies, roughly chopped
  • Caramel ice cream topping (optional)
Instructions
  1. Prepare brownies according to package directions.
  2. Remove brownies from oven and let cool for 5-10 mins.
  3. While still warm, top with ½ cup chocolate chips.
  4. Sprinkle crushed Oreos on top and lightly press down.
  5. Sprinkle remaining ½ cup chocolate chips over Oreos.
  6. Drizzle with caramel topping (or melted white chocolate), if desired.

The heat from the brownies slightly melts the chocolate, which acts as the “glue” to hold the cookies in place. Allow brownies to cool completely before cutting. Enjoy!  We sure did!

*Quick tip – I used the the mini Oreo cookies that come in a bag, so I just opened the bag to let out the air, resealed, and used a rolling pin to break up the cookies.

The great thing about this recipe is that the options are endless! I have so many varieties floating through my head now…like replacing the Oreos with Nutter Butter cookies; or replacing the chocolate chips with peanut butter chips; and I’m sure you all can think of lots more – be sure to let me know!

About KimM – I’m a chocolate loving mother of three. My blog, Makin’ it Mo’Betta is dedicated to my adventures in the kitchen as I deal with food allergies, diabetes, tween sass, with some fun giveaways and reviews thrown in the mix!  Join me on Facebook, Twitter, and Pinterest too!

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