Gingerbread Muffins with Orange Marmalade Filling – and a Giveaway!

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...]

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.

Butternut Squash Muffins

WAIT! Don’t run away! They are good, I promise! At least they were good to me, and my Dad, and most importantly, my four year old! He is the pickiest eater and has food allergies on top of it, so needless to say, getting enough proper nutrition into him has been a challenge.

He ate his minus the crumb topping, but he ate them! I was thrilled!  He ate a vegetable…for breakfast!

Butternut Squash Muffins

Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup wheat bran
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 1/2 cups butternut squash puree
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • Topping (optional):
  • 1/4 cup oats (regular or quick cooking)
  • 1/4 cup wheat bran
  • 1/4 cup AP flour
  • 1/4 cup raw sugar
  • 1/4 cup chopped walnuts (optional)
  • 2 T. coconut oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
  3. In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
  4. Add the wet ingredients into the dry, and combine.
  5. Fold in cinnamon chips.
  6. Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
  7. If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
  8. Bake approximately 20 minutes or until done.
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Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it.   You could also use pumpkin or sweet potato in the place of butternut squash.  I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!)
Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!

For more from KimM, join me over at Makin’ it Mo’Betta; and on Facebook, Twitter and Pinterest!

Make Ahead Pineapple Muffin Recipe

This pineapple muffin recipe will have you jumping out of bed!

I love the smell and taste of a warm muffin right out of the oven.  But the last thing I want to do in the morning is cook anything that requires too much effort.

By planning the night before, I’ve found I can have freshly baked muffins with minimal effort.

How to make muffins ahead:

  • Start by combining all the dry ingredients {flour, baking powder, sugar, salt} in a large bowl. Leave out on the counter.
  • In a measuring cup, measure the milk, then add the eggs and vanilla. Cover and refrigerate.
  • In the morning, start by preheating the oven.
  • Stir together the dry and wet ingredients. Mix in the remaining ingredients and get ready to bake.

Muffin ingredients prepared the night before baking.

This is the recipe I follow to make Pineapple Muffins that can be prepped the night before.

Make Ahead Pineapple Muffin Recipe

Yield: 12

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla
  • 1/2 cup canola oil
  • 1/2 cup shredded coconut
  • 1/4 cup drained, crushed pineapple

Instructions

  1. Preheat the oven to 400. Prep a muffin tin with muffin liners.
  2. In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
  3. In a 2 cup measuring cup, measure out the milk. Add the eggs and vanilla and lightly beat. This can be refrigerated and added to the dry ingredients right before baking.
  4. Pour wet mixture into dry mixture.
  5. Add pineapple and coconut and stir to combine.
  6. Spoon batter into prepared muffin tin. Fill 3/4 full.
  7. Bake for 18 to 20 minutes. Allow to cool slightly before serving.
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Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

 

Nutella Muffins

The outside looks like a plain vanilla muffin.  But inside there’s a creamy pocket of Nutella hiding.

Can it get any better?

I don’t think so.

Loy says dessert-like muffins should be called “Muffcakes”.  I agree completely.

Here’s how you make this magic – and please do go straight to your kitchen to make these.  You will love yourself for it!  [Read more...]

28 Muffin Recipes You’ll Want to Try

blueberry muffins with orange glaze done

I love muffins.  I love them even more than cupcakes.  Probably because they are so quick to make.  It’s almost instant gratification from the time the muffin idea pops in your head until you’re pulling them from the oven.

Of course, not all muffins are the sweet variety.  They are delicious savory versions that can round out and stretch a meal.

Here’s a list of muffin recipes gathered from this site and all around the web too.  Enjoy!

[Read more...]

Make Your Own: Cornbread Muffin Mix

Cornbread muffins are an easy way to round out a meal.  I decided to save a few steps by making my own mix.

One note: Don’t leave out the butter when you mix them up.  We had company the other day and I served these muffins.  Right before we sat down to eat, I discovered the melted butter that was supposed to be in the muffins sitting in the microwave instead.

Please tell me I’m not the only one to have trouble talking and cooking at the same time!  I once melted a Tupperware bowl in the oven because I was talking on the phone and not paying attention.  I meant to turn the oven on to about 200 degrees and then turn it off again, to rise some bread dough.  The key is turning the oven off!

I’d love to hear your stories of distractions that led to cooking disasters!  But first, let’s get to the recipe.  Here’s what you’ll need: [Read more...]

Cornbread Muffins

Does anything round out a meal as well as cornbread?  Maybe it’s just my Kentucky roots.  (My mom’s family is from Kentucky, so I can claim that.)  Or the fact that we’ve lived here for 20 years.

Or maybe cornbread just really does round out a meal better than most anything else.

Usually, I make Southern Cornbread or Cheddar Muffins or sometimes, Hoe Cakes.  This time I wanted a muffin without the cheddar.  And I wanted a little sweetness. (I actually put a bit of sugar in the cornbread.  Like a Northerner!)

Here’s what you’ll need: [Read more...]

Apple Brown Betty Muffins

apple brown betty muffins done

Apple goodness and sweet brown sugar make these muffins delicious.  But you know what made them even better?  A friend stopped by to share them with me!

Good conversation, a cup of tea and muffins warm from the oven can make a plain old Wednesday morning the best part of the week.

Muffins are about the perfect snack food.  They are such a quick way to have the comfort of homemade baking.  Here’s what you’ll need:

[Read more...]

Snickerdoodle Muffins

All the scrumptiousness of a snickerdoodle cookie baked into a muffin.  The idea for this muffin popped into my mind, so I went on a quick internet search for a recipe.  When the search yielded nothing, I decided to make up a recipe myself.  I wanted the tops to come out crinkled with cinnamon sugar like the namesake cookie.  I also wanted to use cream of tartar in the batter, since that is a key ingredient in the cookies.

Success!  We now have a new family favorite muffin.  The cinnamon sugar is a bit crisp on top and the muffin is slightly sweet and vanilla -y.  Here’s what you’ll need: [Read more...]

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