muffins Archives - Page 5 of 7 - Lovin' From the Oven

Snickerdoodle Muffins

September 25, 2011 by kim 2 Comments

I’m currently reading Lunch Wars by Amy Kalafa and it has really got me thinking about food. I realized that ever since I moved up to Berkeley, I haven’t had any fast food. Zip, zilch, nada. How is that possible? Back home, I went to McDonald’s almost everyday for their iced coffee or Del Taco for their churros. I’d say 90% of my meals are eaten at home now that I’m living on my own, which is mind blowing to me.

In Berkeley, I would never get in my car just to go get a snack somewhere. I hardly drive (with the exception of work and grocery shopping) because it’s such an inconvenience. Parking is a hassle and there’s really no need because we have everything in walking distance. It’s funny how quickly we adapted to the environment without even knowing it.

Now look at these muffins. How can you ever look away? They’re so… fluffy! Being a fan of the cinnamon sugar combination, these babies are a winner in my book. Actually, a little more cinnamon sugar would have been the cherry on top. These were incredibly light. Literally. I could be holding five muffins and would think that I was holding one. That means you can eat five, right? Recipe from Very Culinary.

Snickerdoodle Muffins
Click here for a printable recipe

Instructions

2 sticks unsalted butter, softened
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk

For the Topping:

2/3 cup sugar
2 tablespoons cinnamon

Directions

Preheat the oven to 350ºF. Put 18 liners in the muffin tray
In a small bowl, mix the sugar and cinnamon. Set aside.
In the bowl of a mixer, cream the butter and sugar. Mix in the eggs and vanilla.
Add the sour cream and buttermilk and mix to combine. Gradually stir in the dry ingredients until smooth.
Using a cookie dough scoop, drop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner.
Sprinkle the leftover sugar/cinnamon mix on top of the muffins.
Bake the muffins for about 15 minutes or until a toothpick comes out clean.

Banana Cream Cheese Muffins With Crumb Topping

August 12, 2011 by kim 14 Comments

Isn’t it fascinating how something so ugly can transform to such a beauty? Here’s a test question for you: Caterpillars are to butterflies as browned bananas are to….

… banana cream cheese muffins with crumb topping, of course! Things are only what you make of it, so make sure to keep a positive outlook on life (that’s my blog lesson for the day).

Beating together the batter.

The cream cheese mixture, which came out quite liquid-y for me.

The beautiful crumb topping with plenty of cinnamon.

Before baking

And after. Let them cool a bit before removing the muffins.

Then, get it naked!

It surely is a beautiful thing.

The cream cheese layer kind of disappeared into the batter (I’m guessing because it was so runny), so I’d increase the cream cheese amount to 8 oz next time. Besides that, this recipe was a winner. Wonderfully sweet, soft as a pillow, and ideally moist. Not to mention that I’m a sucker for a good crumb topping.

From How to Simplify

For the muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1 tablespoon vanilla extract

For the cream cheese filling

4 ounces cream cheese, softened
1/4 cup sugar
1 egg

For the crumb topping

1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:

Preheat oven to 375 degrees. Line muffin pan.
Mash the bananas and beat together the bananas, sugar, egg, melted butter and vanilla extract. Gradually stir in the 1 1/2 cups AP flour, baking soda, baking powder and salt until just moistened.
Spoon the batter into prepared muffin cups (leave a little batter to top the cream cheese filling).
Make the cream cheese filling by beating all of the three ingredients. Pour a tablespoonful of the cream cheese filling onto the batter in each muffin cup. Top the cream cheese with the remaining muffin batter.
Now, for the topping, use a fork or your hands to mix the topping ingredients together until crumbly. Sprinkle the topping evenly the batter.
Bake for 18 to 20 minutes or until a toothpick comes out clean.

I also received some wonderful personalized labels from BuildASign. I was able to choose my own colors, fonts, sayings, pictures, and size. Completely custom signs, how useful!

I received some 3″x5″ and some 2″x4″ decals to use for labeling goodies as I give them out.

I could also write recipes on them and give them out. The possibilities are endless! I love that it’s a personal touch from my kitchen. Create your own signs here— they even make signs as big as 4 x 8 FEET!

Pumpkin Doughnut Muffins with a Cheerios Streusel for a Cheerios Breakfast Bash!

June 22, 2011 by kim 12 Comments

Remember the Cheerio Snickerdoodles I made a while back? Well, Cheerios caught wind and liked them so much that they asked me if I wanted to have my very own Cheerios breakfast bash, on them. That wasn’t very hard to answer… A week and 8 HUGE packages later, this was what my kitchen looked like (with lots of help from my dad and BYU buddies that came to visit me this past weekend):

Can you believe that the boys actually twirled the streamers?

Everyone that came got to keep a Honey Nut Cheerios bowl, kazoo, recipe flip deck, bee antennas, and a t-shirt!

As for me, I got a sweet robe!

Then, all the cuties came and fell in love with BuzzBee.

Did you know that it would take 3,168,000,000 Honey Nut Cheerios to wrap all the way around the earth? Me either.

And we ate our hearts away…

BuzzBee wasn’t the only charming fella…

It was so cute how into it my dad got. He really went all out and helped so much with the picture taking.

Also, special thanks to my DB for taking pictures as well!

Being a recent (errrrr maybe not so recent) college grad, I lived off this stuff. Cereal and milk.. perfect for any time of the day! I enjoy Honey Nut Cheerios so much because it’s the perfect amount of sweet. When I was little, I used to add sugar to all my cereals (go figure). This is the only one I didn’t touch!

Do like them on Facebook and check out their website… it has a lot of great ideas, including a recipe section which I recently just discovered. Did someone say more Cheerios desserts?

And of course, how can we have a Cheerios party without having a Cheerios baked good? I thought the Cheerios flavor would go well with pumpkin, so here’s what I came up with:

They were a hit with the little ones!

I even took them outside and gave them to all my little neighbor kids (along with some kazoos).

The doughnut muffin recipes comes slightly adapted from the Food Librarian, while the streusel recipe was mine. I didn’t completely crush the Cheerios in the topping, but I would recommend doing so next time. They became chewy if they weren’t crushed all the way. Makes 24 muffins.

Muffins

1 1/4 sticks unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 cup buttermilk (I used regular milk)
splash of vanilla
1 1/4 cups pure pumpkin puree
3/4 cup light brown sugar
2 large eggs

Cheerio Streusel

1 cup crushed Honey Nut Cheerios cereal
1/2 cup flour
1/2 cup light brown sugar
1/3 cup butter, softened

Preheat oven to 350 degrees.
Line a muffin pan.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the buttermilk and pumpkin puree. Set aside.
Using your mixer, cream butter and brown sugar until light and fluffy. Slowly add in the eggs and vanilla until mixed.
Stir in the flour mixture to the butter mixture in three additions, alternating with the pumpkin puree mixture. Do not overmix.
Spoon the batter into the liners until they are about 3/4 full.
For the topping, mix all ingredients together in a bowl with a fork until it comes together. Evenly distribute the topping onto each individual muffin.
Bake for about 15 minutes, until a toothpick comes out clean.

It was fun being able to act like a kid again for a morning. Thanks Cheerios for helping me do so!

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