muffins Archives - Page 3 of 7 - Lovin' From the Oven

Buttermilk Blackberry Crumble Muffins

June 24, 2013 by kim 4 Comments

Happy summer! Have I apologized lately about how I severely suck at posting during June, July, and August? Without fail, summer comes around and my computer collects a layer of dust while I’m out enjoying the weather. Basically, I get lazy. Instead of baking, I’ll fall asleep under an umbrella in my backyard or on the beach.

Since I’m partially living at my parent’s house at the moment, I’m spoiled by not having to cook dinner. I can get away with showing up around dinner time with food ready to eat.

My dad does, however, constantly asks for sweets. That is one thing that is not made in the house when I’m away: dessert.

That’s also one thing I can and will gladly do.

I love baking with fruits during the summer because grocery stores are overflowing with ripe, plump, and colorful goods. Nothing screams summer more than fresh berries, pineapple, and watermelon!

Don’t get too caught up in the office this summer. Go out and enjoy this glorious weather! We haven’t quite hit the 90’s yet where I live, so this mid 80 degree weather calls out to me every day.

I don’t really bake with blackberries too often, so the amount of seeds in these muffins caught me off guard. Do people actually like biting into all those little blackberry seeds? I never notice them when eating the fruit as is, but in desserts, I feel as if you need to crush and strain the blackberries before adding them in.

Then again, that would defeat the purpose of having whole fruit mixed into the batter. You’d be adding more of a jam swirl into these muffins if you did that.

In the end, it’s really all about personal preference. I thought there were way too many blackberries and it overpowered the batter. I’d halve the amount of blackberries and deseed them prior to adding them in next time. Recipe from Scarletta Bakes.

Buttermilk Blackberry Crumble Muffins

Yield: 14 muffins

Ingredients

For the muffins:

3/4 c. white sugar, granulated
5 tbsp. unsalted butter, softened
3/4 c. buttermilk
2 large eggs
2 c. all-purpose flour
2 tsp. baking powder
2 c. blackberries, roughly chopped

For the crumble topping:

3/4 c. dark brown sugar, tightly packed
1/2 c. Maria cookies, crushed (You can use any type of plain vanilla cookies here, I just suggest that you crush them relatively unevenly -don’t completely pulverize all the cookies- and leave a few larger chunks for some crunch in the finished muffins.)
3 tbsp. unsalted butter, melted

Directions

Preheat oven to 400°.
Line the cavities of a standard-sized muffin tin with paper liners and set aside.
To prepare the crumble topping, toss the sugar, crushed cookies and melted butter in a small bowl with your hands until well combined. Set aside.
Meanwhile, begin preparing the muffins by creaming the butter and sugar together until light and fluffy. Beat in the eggs, and then the flour and baking powder alternating with the buttermilk, mixing just until you have a uniform batter. Fold in the chopped blackberries and fill the lined muffin cavities approximately 2/3 full. Top each muffin generously with the crumble topping. Bake for 18-22 minutes or until a cake tester inserted in the center of a muffin comes out clean. Serve baked muffins warm or store in a covered container for up to 1 week.

https://lovintheoven.com/buttermilk-blackberry-crumble-muffins/

Chocolate Chip Muffins

February 24, 2013 by kim 3 Comments

My work has a program to encourage us to work out and be more active in our daily lifestyle. The more we work out, the greater the prize. They gave us each a pedometer to keep track of it all. I didn’t really pay any attention to it for the first month.

The pedometer laid on my coffee table for two weeks before I decided I should use it and see how it goes. I didn’t want to upload the new software on my computer to connect my pedometer, and that was my excuse for being lazy for the first two weeks of the year. Once I started, it became addicting. I wanted to reach that goal of 7,000 steps a day and upload it onto my page so I can see how I was doing.

Now, it’s like my new and improved Tamagotchi. I take that baby with me everywhere I go and sulk about it if I forget it at home. It’s attached to my purse, my backpack, my inside pocket… If I’ve been sitting on my butt blogging all day, I realize it because I’ll have 1,000 steps plastered on my pedometer. That’ll motivate me to move around and go out in the evening.

My work is quite brilliant for coming up with this program. Awarding people for working out? Giving them a goal that’s reachable? Being able to track your progress everyday for the year? Just brilliant. It’s like they’re making you live a healthier life by turning it into a game. In exchange, they have better looking and in shape workers.

This muffin recipe comes from Bakerella and is just mediocre to me. Somehow, Bakerella makes everything look so appealing and drool worthy that I always assume the best. Too bad that’s not the case in real life. They were a little plain, without that extra something special. Maybe I just prefer my muffins to be doused with a streusel topping. Don’t get me wrong– These muffins aren’t bad, they’re just… meh.

Chocolate Chip Muffins

Yield: 12 muffins

Ingredients

1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1/4 cup milk
2 eggs
2 teaspoons vanilla
1/4 cup melted butter, cooled slightly
6 oz. semisweet chocolate chunks

Directions

Preheat oven to 350 degrees. Line muffin tray with 12 regular size baking cups.
In a mixing bowl bowl, stir flour, sugar, baking powder and salt together with a wire whisk until combined.
Add in the sour cream, milk, eggs, vanilla and melted butter. Stir until combined.
Fold in chocolate chunks and divide batter into baking cups.
Bake for about 18-20 minutes or until done.

https://lovintheoven.com/chocolate-chip-muffins/

Poppyseed Bread

January 15, 2013 by kim 3 Comments

Everyone’s talking about the horrific flu season we’re having. People are predicting it to be the worst in decades. We won’t know for sure since we’re just getting into the beginning. Did you get a flu shot?

I never have. I’ve always worked with kids, so they were my “flu shot.” AKA they give me some kind of sickness, I get over it, and then I don’t get sick for a quite a while. This year, however, I wasn’t as lucky.

My DB and I both woke up Thursday morning feeling like someone had sucked the lives from us. We were congested, had sore throats, and had to go buy extra boxes of tissues for our ongoing runny noses.

Lucky for us, we had the weekend to lay in bed and do nothing. I slept for 16 hours a day while my DB drank liquids for every meal. We ate all the hot Asian soups to help us kick the bug— soondubu, pho, ramen, and udon. Yes, this means I didn’t cook for four days… four glorious days.

That’s definitely one of the perks of being sick. I have an excuse not to make dinner. Does that make me a bad house-girlfriend?

At least I’ll always be happy to make dessert! This poppyseed bread is just divine. Usually, lemon and poppyseed go hand in hand, but I was happy to find a recipe that omitted the lemon. As I’ve mentioned numerous times, I’m not a fan of lemon desserts.

The almond extract was very strong, but it was a welcomed flavor. Why haven’t I used almond extract in more of my desserts? It’s wonderful!

If you keep the bread in an airtight container, the glaze will soften and become moist again. It’s best left out to harden and served right away. This bread has the consistency of pound cake– dense and fluffy at the same time, but without all the fat. Recipe from The Girl Who Ate Everything.

Poppyseed Bread

Ingredients

Bread:

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Directions

For the bread:

Preheat oven to 350 degrees.
In a mixing bowl, stir together all of the ingredients. Pour evenly into greased baking pans. Makes 6 small loaves or 2 large loaves.
Bake at 350 for 50-60 minutes for large pans and less for smaller pans.

For the Glaze:

Pour all the ingredients into a saucepan and cook over medium heat until sugar is completely dissolved.
Remove the bread from the pans once they're cool enough and carefully pour glaze over warm bread.

https://lovintheoven.com/poppyseed-bread/

If you wish, you can just bake them into little individual muffins and they’ll turn out just as pretty:

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