Cornbread Muffins

I’ve tried a few corn muffins or corn bread, but so often they turn out a little dry or too grainy.  These were absolutely perfect, so moist and delicious with the taste of the corn.  I found the recipe on “Once Upon a Chef” and for the first time, didn’t tweak a thing!

corn muffins 2

Light and fluffy, moist and delicious – what more could you want from a cornbread muffin?

Ingredients

  • 3/4 cup yellow cornmeal
  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°Fdegrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
  3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
corn muffins 1

I served these with a slightly spicy chipotle beef stew, so I didn’t want any extra spice here, but next time I might try mixing in a little jalapeño and gouda cheese …… yum.

Morning Glory Pumpkin Muffins

Pumpkin season or not, these healthy, moist and delicious muffins are a great way to start any day.  Perfect for lunch kits or a mid morning pick up too!
pumpkin-morning-muffins
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
10 grates of fresh nutmeg
1/2 cup brown sugar
2 tablespoons molasses
1/3 cup melted coconut oil
2 eggs
2 teaspoons vanilla
1 cup pure pumpkin puree
2 large carrots, grated (should equal about 2 cups grated
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 apple, diced or grated
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
  3. Next, mix in the sugar, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
  4. Lastly, fold in the fruits and vegetables, making sure not to over mix.
  5. Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.

One of the things that I love about these muffins is how versatile you can be – use any nut instead of the pecan, or replace the cranberries with raisins or chopped dates.  Today’s mix included half a grated apple and 1/3 cup diced pineapple!

Raspberry Coconut Oat Muffins

Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins - loaded with coconut and raspberry with just a hint of lemon to brighten them up.

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that - but baking I tell her,  must be precise!

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

Raspberry Lemon Muffins with Pecan Streusel

Muffins are a great way to start the day, or a perfect snack – go ahead and try these, you will make them your house favourite! Swap out the raspberries for blueberries, or chop any fruit in season – such a versatile recipe.

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Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk ** see below
1 tsp vanilla
1 tablespoon grated lemon zest
1 1/2 cups fresh raspberries

** If you don’t have buttermilk (and I usually don’t!) squeeze about 1 tbsp lemon juice into a 1 cup measure, add 1 tablespoon plain yogurt, whisk well and add milk to reach 1 cup.

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine, add vanilla. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the raspberries so the berries do not break and scoop into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the muffin tins for 10 minutes, then remove and cool on wire racks.

Orange Cranberry Muffins

These muffins are delicious, light, fresh and so so simple!

Orange Cranberry Muffins

Combine:
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Set aside – and in either a blender (or bullet) mix together;
1 orange, cut into segments (remove the zest first and set aside)
1/2 cup oil
1/2 cup milk
1 egg

Blend well, and then stir gently into dry ingredients with:

1/2 cup chopped dried cranberries
zest of 1 orange

Stir only until combined – then put into muffin tins.

Makes about 14-16 depending on size.

Bake at 400 for 12-15 minutes. Check them at 12 …

You could easily substitute the cranberries for dried blueberries or raisins – go ahead and experiment.

Kenzies Yummy Fruit Filled Muffins

Our amazing Nanny came up with these muffins, and they are fabulous …. Thanks Kenzie!

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2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 tbsp baking powder
2 eggs
1/2 stick butter melted and cooled
1 cup milk
1 cup fruit of choice

1. Preheat oven to 400 degrees.
2. Mix flour, sugar, brown sugar, salt, and baking powder in a bowl.
3. Beat eggs and butter in a separate bowl then mix in milk.
4. Mix wet and dry ingredients until just mixed then fold in fruit.
5. Bake for 20 minutes.

For a little extra fun topping, scatter a bit of your fresh fruit on top of the muffin, and sprinkle with cinnamon and sugar.

Sunshine Morning Muffins

Morning muffins

These muffins are a great start to any day – they are always delicious right out of the oven, but if possible, even better the next day.

1 1/2 cups sugar

2 1/4 cups unbleached flour

1 tbsp. cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup shredded, sweetened coconut

3/4 cup dried fruit – cranberries, blueberries or raisins

1 large apple, peeled and grated

1 cup minced pineapple (or canned, crushed, if you want to make it easier!)

2 cups grated carrots

1/2 cup chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

Preheat oven to 350 – bake in the lower 1/3 of the oven

Whisk together: sugar, flour, cinnamon, baking soda and salt in large bowl.

Add coconut, dried fruit, apple, pineapple, carrots and nuts – stir well.

In a separate bowl whisk the eggs with oil and vanilla.  Pour into the bowl with dry ingredients and stir until blended.

Spoon batter into muffins tins – either lined with muffin cups or greased well.  Fill to the brim.

Bake for 35 minutes or until a toothpick comes out clean.

Cool in the pan for about 10 min before removing.

morning muffins with coffee