Chocolate Chip Peanut Butter Banana Muffins

Chocolate Chip Peanut Butter Banana Muffins

Posted by Parties and Patterns on 4:59 PM in megan's creations, muffins,

Chocolate Chip Peanut Butter Banana Muffins

(These are really soft muffins and so delicious!)

Bake at 350 degrees for 20-25 minutes.

3-4 ripe bananas

6 Tbsp butter

1/2 cup peanut butter

3/4 cup brown sugar

1 egg

1 tsp. vanilla

1 1/4 cup  flour 

1 tsp. baking soda 

1 tsp. baking powder

1/2 tsp. salt

1 cup chocolate chips

Mash bananas. Add egg, butter, peanut butter, brown sugar and vanilla. Stir in dry ingredients except for 1/4 cup flour. Mix until just combined. Mix chocolate chips in the 1/4 cup flour and add.

Spoon the batter into paper lined cupcake tins.

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Printable Gift Tags "Patriotic"

Printable Gift Tags "Patriotic"

Posted by Parties and Patterns on 6:51 PM in muffins, patriotic ideas,

Years ago I had a  friend surprise me by bringing me blueberry muffins for the 4th of July.  

The 4th of July is not your typical gift giving holiday, but I was thrilled and I have never forgotten this fun 4th of July treat.  This year I wanted to surprise some of my friends with this fun tradition.  I printed off the 

gift tag, made the muffins and delivered the treats.

Printable Gift Tags "Patriotic"

Blueberry Muffins

1/2 cup butter, at room temperature

1 cup sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

1/4 tsp. salt

 2 1/2 cups blueberries

2 cups flour

1/2 cup milk

1 tbsp. sugar mixed with 1/4 tsp. cinnamon

  

In a bowl, beat butter until creamy.  Beat in the sugar until nice and fluffy.  Beat in the eggs, vanilla, baking powder, and salt.

Mash 1/2 cup of the blueberries and mix it into the batter.

Fold in half the flour, then half the milk.  Add remaining flour and milk.  Fold in the remaining blueberries.

Scoop batter into muffin tins.  Sprinkle the muffins with the sugar/cinnamon mixture.

Bake for 25 - 30 minutes in a 375 degree oven.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Posted by Elaine on 4:47 PM in breakfast, Elaine's corner, muffins,

What You Will Need:

2/3 cup sugar
1 lemon (grated for lemon zest)
1 tablespoon lemon juice
2 cups flour
2 tsps. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
2 eggs
1 1/2 tsps. vanilla
1/2 cup butter (one stick), melted
2 tbsp. poppy seeds

Making the muffins:

In a large bowl whisk the flour, baking powder, baking soda and salt.  In another bowl whisk the sugar, sour cream, eggs, vanilla, lemon zest, lemon juice and melted butter together until well blended.  Pour the liquid ingredients over the dry ingredients and gently fold the two together.  Don't worry about a few lumps.  Stir in the poppy seeds.

Preheat oven to 350 degrees and bake for 18 to 20 minutes or until tops are golden brown.  Immediately move the muffins to your serving platter and glaze the muffins.

Glaze:

2 cups powdered sugar
1/2 cup melted butter
2 tbsp. lemon juice

Whisk all together until smooth.  If the glaze is too runny add more powdered sugar.  Glaze the muffins while they are still warm.

These melt in your mouth!

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Peanut Butter Muffins

Peanut Butter Muffins

Posted by Elaine on 8:03 AM in muffins,

I love peanut butter!!!!!  This is a great muffin for breakfast, just spread a little butter and jam on the muffin.  This is not a sweet muffin!

Making the Muffins

2 cups flour

1/2 firmly packed brown sugar

1 tbsp. baking powder

1/2 tsp. salt

1 cup chunky peanut butter

1 1/3 cup milk

1/4 cup butter, melted

2 eggs

1/2 cup chopped peanut

1 cup chocolate chips (optional)

Preheat oven to 400 degrees.  Butter tins or line with paper.  This recipe makes 16 muffins.  These also make adorable mini muffins. 

Whisk together the flour, brown sugar, baking powder and salt.  In another bowl, beat the peanut butter until smooth and gradually add the milk.  Beat in the melted butter and eggs.  Stir in the peanuts and add the dry ingredients to the wet ingredients.

Spoon the batter into the muffin tins.  Bake muffins for 15 minutes or until tooth pick inserted into top of muffin comes out clean.

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Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Posted by Elaine on 11:26 AM in muffins,

Our family loves muffins and this is one of our favorite recipes.

What You Will Need:

1 2/3 cup flour

¼ tsp. salt

1 cup sugar

2 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
1 tsp. baking soda
¼ tsp. baking powder
2 large eggs
1 cup canned plain pumpkin
½ cup  butter, melted
1 cup chocolate chips


Putting The Muffins Together:

 Heat oven to 350 degrees. Grease muffin tins or use paper muffin cups. Mix flour, sugar, spices, baking soda, baking powder, and salt in a large bowl.

 In another bowl, break eggs and add pumpkin and butter. Whisk until well blended. Stir in the chocolate chips. Pour into dry ingredients and gently fold together with a rubber spatula until ingredients are moistened. Be careful to not over stir.

 Divide batter evenly into muffin cups, filling about 2/3 full. Bake 20 to 25 minutes until springy to touch.
Makes 12 muffins.

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Blueberry Muffins

Blueberry Muffins

Posted by Elaine on 8:09 AM in breakfast, emilys corner, muffins,

What You Will Need:

1 cup oats

1 cup flour

1/2 cup sugar

3 tsp. baking powder

1/4 tsp. salt

1 egg

1 egg white

1 cup milk

2 tbsp. butter, melted

1 tsp. vanilla

1 cup fresh or frozen blueberries

Combine oats, flour, sugar, baking powder and salt.  In a seperate bowl mix the egg, egg white, milk, butter and vanilla.  Add the wet ingredients to the dry ingredients until moistened.  Gently fold in the blueberries.  Pour batter into muffin tins.  Makes 12 muffins.

Oat Topping:

1/2 cup oats

2 tbsp. brown sugar

1 tbsp. butter, softened

Mix together oat topping ingredients and sprinkle over muffin batter.

Bake muffins at 400 degress for 20 minutes or until lightly brown and springs back when touched.

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Yummy Chocolate Zucchini Muffins

Yummy Chocolate Zucchini Muffins

Posted by Elaine on 4:46 PM in breakfast, emilys corner, muffins,

                    

What You Will Need:

1/2 cup buttermilk
1/2 cup butter softened
1/2 cup canola oil
1 1/2 cup sugar
2 large eggs
2 tsp. vanilla
2 1/2 cups flour
4 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 medium zucchini grated
1 cup chocolate chips
1/4 cup chopped pecans

Putting the muffins together:

This recipe makes 24 cupcakes.  Preheat your oven to 325 degrees.

In a large bowl beat the butter, oil and sugar together until creamy.  Add the eggs, vanilla and buttermilk.  In a separate bowl whisk together the flour, cocoa, baking soda, cinnamon and salt.  Fold the flour mixture into the egg mixture.  Do not beat.  Add the zucchini and half of the chocolate chips and stir carefully into the mixture.

Fill each muffin cup 2/3's full.  Sprinkle the rest of the chocolate chips and nuts on the top of the batter.  Bake for 20 minutes or until done.

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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Posted by Elaine on 4:44 AM in emilys corner, muffins,

Filling:

One 8 oz. package cream cheese, softened

1 egg

1 tsp. vanilla

3 tbsp. brown sugar

In a medium bowl, beat the cream cheese until smooth.  Add egg, vanilla and brown sugar.  Beat until well mixed.  Set aside.

Cinnamon Topping:

4 1/2 tbsp. flour

5 tbsp. sugar

3/4 tsp. cinnamon

3 tbsp. butter

3 tbsp. chopped pecans (optional)

In a medium bowl, mix the flour, sugar, cinnamon and pecans.  Cut in the butter until crumbly using a pastry cutter.  Set aside.

Muffin Batter:

2 1/2 cups flour

2 cups sugar

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

2 eggs

1 1/3 cup pumpkin

1/3 cup canola oil

2 tsp. vanilla extract

In a large bowl, mix together the flour, sugar, baking powder, cinnamon and salt.  In a seperate bowl mix the eggs, pumpkin, oil and vanilla.  Fold the flour mixture into the wet ingredients until smooth.

Place the pumpkin mixture in paper muffin cups about 1/2 full.  Add one tablespoon cream cheese mixture right in the middle of the pumpkin mixture. Add one tablespoon pumpkin mixture on top of cream cheese.  Sprinkle cinnamon topping over the top of the muffin batter.

Bake in a 375 degree oven for 20 to 25 minutes.  Makes 18 muffins.

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PUMPKIN MUFFINS FOR THE HEALTH CONSCIOUS :)

PUMPKIN MUFFINS FOR THE HEALTH CONSCIOUS :)

Posted by Unknown on 8:11 PM in muffins, Thanksgiving ideas,

For all you health nuts...here is a healthy recipe for pumpkin muffins.  Well, almost healthy I could not resist throwing in some chocolate chips!!!!

Healthy Pumpkin Muffins  

1 2/3 cup whole wheat flour (I prefer white wheat and ground fresh)

1 - 2 tbsp. flax

1 1/2 cups oatmeal

1 tbsp pumpkin pie spice

1 tsp. baking soda

1/4 tsp. salt

In a medium size bowl,  whisk these ingredients together until well blended.

3/4 cup agave (a healthy alternative to sugar and can be found in most grocery stores)

2 large eggs

1 cup canned pumpkin

1/2 cup butter, melted

1 cup chocolate chips (the darker the chips the healthy the muffin)  I still like my milk chocolate!!!!

In another medium size bowl mix these wet ingredients together until well blended.  Fold the dry ingredients into the wet ingredients just until mixed.  Do not over stir.  Bake muffins in a 350 degree oven for 20-25 minutes.

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