Tag Archives: muffins

Cranberry Sauce Muffins

Cranberry Sauce Muffins @ NancyC

If¬†you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year ūüôā ). These¬†Cranberry Sauce Muffins¬†are sweetened with brown sugar and¬†whole berry¬†cranberry sauce‚Äďyou can use your own homemade cranberry sauce, like this¬†Fresh Cranberry Sauce)‚Äďor you can use whole berry cranberry sauce from a can.¬†These muffins have some oats in them, too, so they’re both healthy and tasty!¬†Sometimes I add a¬†Cranberry Sauce Glaze on top of these muffins¬†but they¬†are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry‚ÄďPecan Cream Cheese Spread. Yum!

CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats

Makes 16 muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 cups¬†Whole Berry¬†Cranberry Sauce (I use¬†either my homemade recipe or¬†the¬†Ocean Spray¬ģ¬†brand)
  • 1 large egg

Preheat oven to 400ňöF. Line 16 muffin tins with paper baking cups.

In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.

Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.

Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400ňöF, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or¬†Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…

CRANBERRY SAUCE GLAZE 

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons milk or half and half
  • 1 Tablespoon¬†Whole Berry¬†Cranberry Sauce
  • chopped pecans for sprinkling over glaze

In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.

This is a¬†great muffin for fall and winter when you’re craving that great cranberry flavor.¬†And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

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Whole Wheat Honey Apple Muffins

Whole Wheat Honey Apple Muffins @ NancyC

I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.

I don’t use whole wheat flour in my baking very often‚ÄďI’ve found it hard to substitute in many recipes because the flavor comes out¬†a little too wheaty for my taste. But I think it’s¬†perfect in this muffin recipe! I don’t really notice the wheatiness that much‚Äďmaybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too‚Äďthat way, there’s lots of apple taste in every bite!

The streusel topping¬†does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra,¬†but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough¬†to lightly top each muffin!

WHOLE WHEAT HONEY APPLE MUFFINS by NancyC

Makes about 19 muffins

  • 2¬†cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2¬†teaspoons baking soda
  • 1/2 teaspoon salt
  • 2¬†teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground¬†cloves
  • 2¬†large eggs
  • 2/3 cup honey
  • 3/4¬†cup¬†light olive oil
  • 2¬†teaspoons pure vanilla extract
  • 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
  • 2 1/2 cups peeled and chopped apples (if you use organic apples,¬†peeling is optional‚ÄďI like to use organic Gala apples)
  • Streusel Topping: 1/3¬†cup whole wheat flour, 1/2¬†cup packed brown sugar, 1/2¬†Tablespoon cinnamon,¬†1/2 teaspoon nutmeg, 1/4 teaspoon cloves,¬†2 Tablespoons¬†melted butter

Preheat oven to 350ňöF. Line two¬†muffin tins with¬†19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping‚Äďuse a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350ňöF for 14 to 15 minutes,¬†until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

I really like the flavor the ground spices give these muffins‚Äďand all the¬†tasty chunks of apples¬†in them!

What kind of recipes do you like to make with whole wheat flour?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Yellow Squash Muffins

Yellow Squash Muffins @ NancyCYellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins¬†after using zucchini in quick breads and cake. So why not yellow squash in baked goods? I found a recipe that I tweaked a little at Taste of Home¬†and¬†wasn’t sure what to expect, but I love the way they turned out!

YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home

Makes 11-12 muffins

  • 2 1/3 cups (about 1 lb.) sliced yellow squash, cut into 1/2″ slices-cut larger slices in half or quarters)
  • 1/2 cup butter, melted
  • 1/4 cup honey*
  • 1/4 cup packed light brown sugar*
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose unbleached flour
  • 2¬†1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 375ňöF. Line muffin pan with 12 paper liners; set aside

Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash.¬†In same pan,¬†blend in the butter, honey, brown sugar, and egg.

In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.

Fill muffin cups 3/4 full. Bake at 375ňöF for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.

NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.

This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?

Also, Happy Fall to all of you! It’s hard to believe it is autumn already! I have some¬†great apple recipes I’ll be sharing with you soon!

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins @ NancyCI don’t have a veggie garden of my own this summer, but friends and coworkers have been so nice to share from their gardens with me! That’s how I ended up with some¬†zucchini. Since I also had fresh blueberries just waiting to be used, I decided to make these muffins that I first made¬†several years ago. The zucchini and blueberries make these muffins really moist and the cinnamon gives them a great flavor.¬†If you like, you can top the muffins with a homemade cream cheese frosting and fresh blueberries (you can use fresh or frozen blueberries in the batter). You can also try substituting blackberries, raspberries, or chopped strawberries for the blueberries.

BLUEBERRY ZUCCHINI MUFFINS by NancyC

Makes 24 to 25 regular-size muffins or 12 to 13 jumbo muffins

  • 3 eggs, lightly beaten
  • 1 cup light olive oil or non-GMO canola oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 2 cups fresh or frozen blueberries

Preheat oven to 350ňöF. Line two 12-cup regular muffin pans or two 6-cup jumbo muffin pans with paper liners.

In a medium bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.

In large bowl, mix flour, salt, baking powder, baking soda, and cinnamon.

Add the egg mixture from the medium bowl to the flour mixture in the large bowl; stir all ingredients together until moistened. Gently stir the blueberries into the batter.

Spoon batter into the muffin cups, about 3/4 full. Bake regular muffins for 22-24 minutes and jumbo muffins for 32-34 minutes, or until toothpick inserted in centers comes out clean (if using frozen berries, your baking time may be a few minutes longer).

If you want to get a little fancy, you can top these muffins with some cream cheese frosting and garnish with a few fresh blueberries. Here’s a frosting recipe I’ve used with these muffins before:

CREAM CHEESE FROSTING

  • 1 8-oz. block of cream cheese at room temperature
  • 2 Tablespoons butter, softened
  • 3 1/2 cups powdered sugar
  • fresh blueberries for garnish

In a medium bowl, blend cream cheese and butter together, then add the powdered sugar a cup at a time. Blend well. Using a rounded scoop about the size of a tablespoon, put a dollop of cream cheese frosting on the center of each muffin. You should have enough frosting to put big dollops on if you want to. Then add some fresh blueberries to the top of each muffin.

That’s pretty easy, isn’t it? If you’re not going to eat these until later, store in a covered container in the refrigerator to keep the blueberries fresh. This recipe is a great way to use your¬†garden zucchini! Are you growing zucchini this summer?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture.¬†They also have lots of juicy blueberries and a simple cinnamon sugar¬†topping. So there’s nothing real¬†fancy about these‚Äďthey’re just good, basic blueberry muffins. And this recipe makes 24¬†muffins, so you’ll have plenty to go around!

BLUEBERRY BUTTERMILK MUFFINS by NancyC

Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350ňöF. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350ňöF for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me Monday, Weekend Potluck, Show and Share.

10ChocolateChipRecipes@NancyCreative.com

10 Chocolate Chip Recipes

10ChocolateChipRecipes@NancyCreative.com

Today is National Chocolate Chip Day‚ÄďWooHoo!¬†It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try…

ChocolateChipMuffins@NancyCreative.com

These Chocolate Chip Muffins are great for breakfast or anytime!

DarkChocolateCinnamonPecanCoffeCake@NancyCreative.com

Dark Chocolate-Cinnamon Pecan Coffee Cake is a really good breakfast treat, too!

DoubleDarkChocolateBananaBread@NancyCreative.com

For a snack, have a slice of this Double Dark Chocolate Banana Bread.

ChocolateChipLoaf@NancyCreative.com

Or maybe this frosted Chocolate Chip Loaf.

ChocolateChipSkilletCookie@NancyCreative.com

Later in the day, satisfy your chocolate chip sweet tooth with¬†this Giant Dark Chocolate Chip Skillet Cookie‚Äďit’s thick, chewy, and really yummy!

DarkChocolateChipOreoCookieBars@NancyCreative.com

Or make some easy cookie bars‚Äďlike these Dark Chocolate Chip Oreo Cookie Bars..¬†.

ChewyChocolateChipCoconutBars@NancyCreative.com

Or Chewy Chocolate Chip Coconut Bars

ChocolateChipConfettiBrownies@NancyCreative.com

Or the fun and colorful Chocolate Chip Confetti Brownies!

JumboOatmealChocolateChipCookies@NancyCreative.com

There’s nothing like a thick, chewy Jumbo Oatmeal-Chocolate Chip Cookie¬†with a glass of milk in the afternoon or evening.

JumboChocolateChippers

But you may just want a good old chocolate chip cookie like these Jumbo Chocolate Chippers.

Hope you enjoy National Chocolate Chip Day this year and have a great weekend! ūüôā

Linked to Fiesta Friday, Inspire Me Monday.

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Chocolate Chip Muffins

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I realized that it’s been awhile since I made anything with chocolate in it, so I thought it would be a great time to make some¬†Chocolate Chip Muffins! These are nice and cake-y, with lots of chocolate chips in every bite! In fact, it’s so chocolatey, you don’t need a glaze on this muffin because it’s plenty sweet all on its own. The muffin tops do brown around the edges, as you can see in the photo‚Äďso be sure not to over-bake, or the whole muffin top will get brown as well and the muffins will be on the dry side. If you like chocolate for breakfast or brunch, these are perfect…and they make a great afternoon snack, too!

CHOCOLATE CHIP MUFFINS by NancyC

Makes 21 muffins

  • 3¬†cups all-purpose unbleached flour
  • 1¬†cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3¬†teaspoons baking powder
  • 1¬†teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup non-GMO Canola oil or light olive oil
  • 2¬†large eggs
  • 2/3 cup milk or light cream (Half &¬†Half)
  • 1 1/2 teaspoons pure vanilla extract
  • 1¬†cup plain or vanilla Greek yogurt
  • 1 (12-ounce) package¬†semi-sweet mini chocolate chips

Preheat oven to 375ňöF. Line 2 standard-size muffin pans with 21¬†paper liners; set aside.

In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.

Pour liquid mixture into flour/sugar mixture and mix until just combined‚Äďdo not overmix! Fold in the chocolate chips, blending evenly into the batter.

Spoon batter into the lined muffin cups, filling slightly more than¬†3/4 full. Bake at 375ňöF for 16 to 17¬†minutes, until a toothpick inserted in center comes out clean. Let muffins cool in pan for 5 minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).

Now that the weather has cooled off ¬†a little, I’ve been enjoying doing more baking. What have you been baking lately?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Banana Oat Muffins with Maple Syrup Drizzle

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Ripe bananas once again‚Äďmy bananas seem to ripen more quickly¬†in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top.¬†And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

  • 1¬†cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2¬†teaspoon baking soda
  • 1 teaspoon baking powder
  • 1¬†teaspoon ground cinnamon
  • 1/2¬†teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3¬†Tablespoons non-GMO canola oil (or light olive oil)
  • 1 egg
  • 1/2¬†cup¬†plain or vanilla Greek yogurt
  • 1/2¬†teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375ňöF. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375ňöF for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

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Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy.¬†I always seem to be in a rush in the mornings‚Äďhow about you?

Linked to Fiesta Friday/The Novice Gardener, Inspire Me Monday/Create with Joy.

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Blackberry Gingerbread Muffins

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Usually I¬†think of making gingerbread during the winter¬†holidays, but¬†here’s a summerized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins;¬†I added in extra blackberries, and came up with¬†24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great¬†because you can bake it right along with your muffins‚Äďit will just need about 5¬†to 10 minutes extra baking time.

I also added a creamy glaze¬†with a blackberry on top, because without any glaze or garnish¬†these flat-topped muffins look quite¬†plain. In other words, they are not the prettiest-looking muffins without anything on top. But they do taste great plain, so if you don’t mind them looking that way, you can skip the glaze.

I never would have thought of combining blackberries and gingerbread on my own, but I liked it alot! If you like gingerbread, you’ll have to try this out!

BLACKBERRY GINGERBREAD MUFFINS by NancyC, adapted from Victoria Magazine

Makes 26 muffins (or 24 muffins and 1 mini loaf)

  • 3 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed light or dark brown sugar
  • 1 cup unsulphured molasses
  • 4 large eggs
  • 1 cup buttermilk
  • 2¬†cups fresh blackberries

Preheat oven to 350ňöF. Line muffin pans with 24¬†paper liners; set aside. Grease and flour a mini-loaf pan; set aside.

In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.

Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.

Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350ňöF for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack.

If desired, drizzle muffins with glaze…

CREAMY GLAZE and BERRY GARNISH

  • 1 1/2 cups powdered sugar
  • 3¬†Tablespoons Half & Half (light cream)
  • 26 blackberries for garnish

In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

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A summery gingerbread is definitely a new thing for me! Have you tried any different twists on gingerbread?

Linked to Fiesta Friday at The Novice Gardener.

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Lemon Raspberry Muffins: Sugar-Crusted or Lemon-Glazed

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Lemon is such a great springtime flavor and this past weekend seemed like the perfect time to make some lemon-flavored muffins!

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I found a recipe on Pinterest¬†that inspired me, and it also inspired one of my friends to convince me to make them so she could taste-test them! ūüôā ¬†So¬†I ended up making these Lemon-Raspberry Muffins with some changes of my own. I used Half and Half (light cream) and yogurt to make them a little more rich and creamy and used lemon extract instead of vanilla for a little extra lemony flavor. And I made two batches with different toppings‚Äďsugar-crusted, like the original recipe, and lemon-glazed, which gives the muffins an extra zing of lemon flavor. The glaze I used is the one¬†from¬†my Lemon Zucchini Loaf, which is another good recipe if you are a lemon-lover!

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These muffins are so moist and have a light, sweet lemon flavor. And they’re packed with lots of raspberries!¬†If you decide to glaze the muffins (shown in the photo above), adding fresh raspberries as a garnish is a nice touch (just slice the berries in half lengthwise).

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I love this little bowl that holds some of the berries I used-it’s actually a sugar/candy¬†bowl, but it works great for berries, too! It’s part of the¬†Daily Grace¬†Collection¬†by (in)courage, sold on DaySpring.com. The¬†platter, square salad plate and pitcher are also from this collection. I really like¬†the clean simplicity of these pieces and the¬†simple, sweet messages of¬†grace and gratefulness!

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Here’s a close-up of the sugar-crusted muffins. Granulated sugar¬†is all that’s needed as a topping for these. I can’t decide if I like the sugar crust or lemon glaze best…you may just have to try these muffins both ways and see what you think! ūüôā

LEMON RASPBERRY MUFFINS: SUGAR CRUSTED OR LEMON-GLAZED by NancyCreative, adapted from Pink Polkadot Creations

Makes 12 muffins

  • 2 cups unbleached all-purpose flour, divided
  • 3/4¬†cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), melted
  • 1/2 cup Half and Half (light cream)
  • 1/4 cup plain or vanilla yogurt
  • 1 large egg
  • 1 teaspoon lemon extract
  • zest of 1 lemon, plus 1 Tablespoon of lemon juice
  • 1 1/2 cups fresh or frozen raspberries (use frozen raspberries with no sugar or syrup added and do not thaw)
  • For Sugar-Crusted muffins: use 2 to 2 1/2¬†Tablespoons of granulated sugar for sprinkling on top of muffins before baking
  • For Lemon-Glazed muffins: see Lemon Glaze recipe below; use raspberries cut in half lengthwise as an optional garnish

Heat oven to 400ňöF. Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In medium bowl, combine 1 3/4 cups of the flour, 3/4 cup sugar, baking powder, and salt. Add butter and stir to mix together (this will give you a crumbly-looking mixture).

In another medium bowl, whisk together the Half and Half, yogurt, egg, lemon extract, and lemon juice (you’ll add the lemon zest a little later). Gradually add this mixture to the flour mixture and stir until just combined (batter will be lumpy).

In small bowl, toss the raspberries and lemon zest with the remaining flour. Gently fold the berry mixture into the batter.

Divide batter evenly in the 12 muffin cups (they’ll be about 3/4 full). Then here’s what you do, depending on if you want sugar-crusted muffins or lemon-glazed muffins:

For Sugar-Crusted muffins: Using 2 to 3 Tablespoons of sugar, sprinkle tops of muffin batter before baking. Bake at 400ňöF for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes before removing the muffins. Then you can serve the muffins warm or let ¬†them cool completely‚Äďthey taste great both ways!

For Lemon-Glazed muffins: Bake at 400ňöF for 17 to 20 minutes or until toothpick inserted in centers comes out clean.¬†Transfer pan to wire rack to cool for 10 minutes, then remove muffins from pan and cool completely on wire rack. Mix Lemon Glaze and drizzle over each muffin, then top with a fresh raspberry half if desired (raspberries should be cut in half lengthwise for garnish).

LEMON GLAZE

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled muffins (or loaf). Let glaze set, then serve.

These muffins are great for breakfast, brunch, an afternoon snack, or even dessert. And since I was in a lemon-raspberry mood, I also made a pitcher of Raspberry Lemonade to go with them. Yum! I’ll share that recipe with you in my next post!

Do you like lemon-flavored goodies, and what is your favorite lemony treat?

Linked to Inspire Me Monday,¬†Nifty Thrifty Tuesday, Wow Us Wednesday,¬†Full Plate Thursday,¬†Favorite Things Thursday, I’m Lovin’ It,¬†Six Sisters’ Stuff.
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