Tag: muffin recipe

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Red Currant Muffins

Many moons ago (Like seriously, SO MANY. Where does the time go?!), I was at a farmer’s market and I tried a berry. I loved it and immediately wanted to grow it. Did I write down what I tried? Absolutely not. So I planted gooseberries. They grew fruit. Nope, that wasn’t it. Then I planted red currants. Nope. Also, not it, but man, they ARE tasty. So I promptly ordered three more plants. This year, I feel confident to say they have finally established themselves in our yard. Lucky for our household because it means I get to create these delicious red currant muffins!

I dig a sweet-tart fruit. Cranberries, gooseberries, blueberries, rhubarb. I always harvest them just before they are ready so I get that tart bite to them. Currants live in that same family. They are delightful and perfect pops of flavor, which is what I think makes them ideal for muffins and breads. As soon as my mini me bit into her first red currant muffin, she asked if I could bake more. If she could perhaps bring a batch to her grandparents for the weekend. So they win, right? 

What do we sweeten them with?

If you’ve been baking with me for any amount of time, you know I love to use maple syrup as a sweetener. We live in northern Wisconsin where we are able to easily make our own maple syrup each spring. (Learn about it here!) We have a very small operation and cook over an open fire to finish it on the stove, making about a little over a gallon a year. I use it throughout the year to sweeten all the things and it does a great job! If you’re hesitant, please give it a try! You would never know there is no granulated sugar in these muffins! 

But enough talk. Let’s get baking! 

Your Ingredients for red currant muffins 

  • 1 cup whole wheat flour 
  • 1 cup all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt (vanilla or sour cream will do fine too!)
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Your Steps to Red Currant Muffins

Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels. 

Mix flour, baking powder, baking soda, and salt in a large bowl; set aside. 

Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and 3/4 of the currants gently. 

Scoop prepared batter into prepared muffin tin. Sprinkle the tops of each muffin with some of the remaining currants. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.

Cream the butter first for optimal mixing!
Add the dry ingredients.
Red currants in batter
A burst of color!
Sprinkle some on top!
Completed red currant muffins
Perfection!
Serve them up!

Red Currant Muffins

These red currant muffins are FULL of little red bits of sweet-tart goodness in every bite that will have you coming back for more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt vanilla or sour cream will do fine too!
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Instructions
 

  • Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels.
  • Mix flour, baking powder, baking soda, and slat in a large bowl; set aside.
  • Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and ¾ of the currants gently.
  • Scoop prepared batter into prepared muffin tin. Sprinkle the remaining currants on top of each muffin. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.
Keyword Breakfast, breakfast muffins, muffin recipe, muffins, red currant muffins, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty treats?

Check out my baking page or my canning page! Or maybe something below will tickle your fancy!

JessLeave a comment

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins. 

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together. 

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients 

  • ¾ cup whole milk 
  • ¼ cup oil 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 2 cups all purpose flour
  • 6 tablespoons sugar (or ⅜ cup)
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ¼ teaspoon cardamom 
  • 1 cup fresh or frozen rhubarb 

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups. 

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups. 

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping. 

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea. 

Wet, dry, rhubarb
Streusel topping!
Almost ready!
Portion it out!
Top them off!
Serve them up!

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¾ cup whole milk
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 6 tablespoons sugar or ⅜ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 cup fresh or frozen rhubarb

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Instructions
 

  • Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
  • In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
  • Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
  • Use a pastry blender to cut the butter into the flour and sugar until crumbly.
  • In a pinch, forks or knives can be used. Top each muffin with streusel topping.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.
Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes
Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

JessLeave a comment