Muffins Archives - Crumbs and Chaos

Banana Crumb Muffins

April 23, 2014 By Becca@CrumbsandChaos 9 Comments

Yet another use for those spotted brown bananas starring at you from on the counter, Banana Crumb Muffins are a great grab-and-go breakfast or a tasty snack!

I absolutely love that bananas have more than one ‘life’. They’re awesome fresh (slightly green for me please!), lovely in smoothies, perfect for pies and puddings and when they get too brown for anything else you can bake them into bread or muffins and truly get your $$ worth out of a fruit that’s usually inexpensive in the first place….

Thin Mint Streusel Muffins

March 4, 2014 By Becca@CrumbsandChaos 9 Comments

Your favorite Girl Scout cookies meets your morning muffin in this Thin Mint Streusel Muffins recipe!

There are few things better than a warm muffin alongside a steaming, hot cup of coffee. They go together so well, in fact, I’ve considered telling my husband that he’s the muffin to my morning coffee because some things should just be together.

So this muffin, this muffin…absolutely incredible. A buttery vanilla muffin full of Thin Mint cookie chunks and topped with Thin Mint cookie streusel…there are few words to describe this amazing-ness. The only way you’re going to know is to make them yourself! Serve them with coffee, of course, for breakfast or brunch. They’d also make a fun lunchbox treat or after school snack. Seriously, just do it!

Thin Mint Streusel Muffins

Yield: 12 muffins

Thin Mint Streusel Muffins are your favorite Girl Scout cookie for breakfast! Perfect with your morning coffee!

Ingredients

MUFFINS:

2 cups FLOUR
2 1/2 teaspoons BAKING POWDER
1 cup SUGAR
1/2 cup BUTTER, room temperature
1 teaspoon VANILLA
2 EGGS
1/2 cup MILK
16 THIN MINT (or Grasshopper) COOKIES, coarsely chopped

STREUSEL:

2 Tablespoons BUTTER, room temperature
2 Tablespoons SUGAR
2 Tablespoons FLOUR
6 THIN MINT (or Grasshopper) COOKIES, finely chopped

Instructions

Preheat oven to 375 degrees. Prepare a 12 count muffin tin by lining with paper liners.
In a small bowl, stir together flour and baking powder.
In a large bowl, beat together sugar and butter until well combined. Add vanilla and eggs and beat until completely combined.
Add in flour mixture and mix on low. Pour in milk and continue to mix until evenly incorporated. Fold in the cookies and divide mixture evenly among muffin cups. (I used a standard ice cream scoop to make this job easy.)
In a small bowl, combine streusel ingredients with a fork at first and then use your fingers to rub the mixture together to form bigger 'crumbs'. Sprinkle on top of muffins.
Bake for 18-22 minutes or until a toothpick tests clean. Remove to a wire rack to cool. Serve warm with coffee.

http://www.crumbsandchaos.net/2014/03/thin-mint-streusel-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

More muffins to love…

Double Chocolate Muffins

Salted Caramel Muffins

Blueberry Muffins with Creamy Lime Glaze

Oreo Streusel Muffins

Double Chocolate Muffins {+ a giveaway}

December 27, 2013 By Becca@CrumbsandChaos 31 Comments

A decadent breakfast or a sweet snack – this recipe for Double Chocolate Muffins is simple and delicious!

Muffins are one of the easiest things to bake up and don’t require a ton a baking skill to pull off. They also make a great breakfast on the go or a quick snack – my kids love them. This double chocolate version was an absolute hit and the kids were a little sad that I threw the rest in the freezer for our upcoming road trip. Awesome served at room temperature, I enjoyed mine before they did…warm and with plenty of butter.

Private Selections sent me their new finishing butters to try out. They are seriously amazing and perfect for adding a touch of flavor to whatever you’re making. The Caramel Sea Salt butter took these double chocolate muffins to another level. We’ve enjoyed the sweet butters on freshly popped popcorn, with corn bread and they’d be quite lovely stirred into a bowl of oatmeal. The savory butters are delicious over hot pasta or vegetables and the Roasted Garlic & Herbs butter makes an incredible egg sandwich!

Double Chocolate Muffins

This simple recipe for Double Chocolate Muffins makes a decadent breakfast or a sweet afternoon snack.

Ingredients

1 1/4 cup FLOUR
1/2 cup GRANULATED SUGAR
1/3 cup BROWN SUGAR, packed
1/4 cup UNSWEETENED COCOA POWDER
2 teaspoons BAKING POWDER
1/4 teaspoon BAKING SODA
1/4 teaspoon SALT
1 cup MINI SEMI-SWEET CHOCOLATE CHIPS
1/2 cup VEGETABLE OIL
1/2 cup MILK
1 EGG

Instructions

Heat oven to 375°. Line a 12 count muffin tin with paper baking cups.
In a large bowl, stir together flour, sugars, cocoa powder, baking powder, baking soda and salt. Add in mini chocolate chips.
In a 2 cup measuring cup, measure oil and milk together. Add egg and mix together with a fork. Pour into dry ingredients and stir until just combined.
Scoop into muffin tin, filling each well about 2/3rds full. Bake for 18-20 minutes or until a toothpick tests clean. Cool in pan for 5 minutes and finish cooling on a wire rack.

http://www.crumbsandchaos.net/2013/12/double-chocolate-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: BHG Baking

Muffin Madness!

Blueberry Lime Muffins

Strawberry Nutella Muffins

Salted Caramel Muffins

GIVEAWAY DETAILS

Leave a comment on this post telling me which Private Selections Finishing Butter you’re most excited to try!

Giveaway ends Monday, December 30th at midnight. Winner will receive a Private Selections Sample Kit and a $100 Kroger Family Stores Gift Card. I received the same prize pack and all opinions are my own.

Lime Chocolate Chip Muffins

March 18, 2013 By Becca@CrumbsandChaos 10 Comments

As you can imagine, in a house full of 4 kids someone is always hungry. And by always, I mean it seems like every hour on the hour a little person is asking me for something to eat. Constant activity = constant calorie burning and constant refueling. Having snacks on hand is in my job description, so switching things up now and them keeps things from getting boring. We have our share of fruit and crackers around, but it never hurts to have a few baked goods in my snack arsenal.

I love how freezer friendly muffins are, easily ready for snacking on whenever you need them. Tender muffins studded with chocolate chips and drizzled with a sweet-tart lime glaze…absolutely snack worthy. Don’t get me wrong, they also make a mighty fine breakfast or brunch too.

After last week’s citrus chocolate combo, these are again confirming my new love for that particular pair of ingredients. These lime chocolate chip muffins are something that my kids are already asking me to make again.

Lime Chocolate Chip Muffins

Yield: 24 muffins

Ingredients

Muffins:

1/2 cup VEGETABLE OIL
1 cup COCONUT MILK
1/2 cup PLAIN YOGURT or SOUR CREAM
2 EGGS
1 Tablespoon FRESHLY SQUEEZED LIME JUICE
ZEST of 1 LIME
3 cups FLOUR
1/2 cup WHOLE WHEAT FLOUR
4 teaspoons BAKING POWDER
1/2 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup SUGAR
1 cup CHOCOLATE CHIPS

Glaze:

1 cup POWDERED SUGAR
Juice and zest of 1 LIME

Instructions

Preheat oven to 350°. Line 2 12-count muffin tins with paper liners.
Put oil, coconut milk, yogurt or sour cream, eggs, lime juice and zest until a large bowl. Whisk well to combine.
Add flours, baking powder, baking soda, salt and sugar. Stir until just combined. Gently fold in chocolate chips.
Distribute evenly among prepared muffin pans. Bake for 22-25 minutes or until tester comes out cleaner. Cool on a wire rack.
When completely cool, mix together glaze ingredients and drizzle over muffins.

Notes

You can freeze muffins before glazing and thaw as needed.

http://www.crumbsandchaos.net/2013/03/lime-chocolate-chip-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Not Your Mother’s Make-Ahead and Freeze Cookbook

MORE MUFFINS YOU CAN’T MISS –

Banana Bread Muffins from Inside BruCrew Life

Coffeehouse Coffee Cake Muffins from Chocolate, Chocolate and More

Mint Chocolate Chip Muffins from Heather’s French Press

Cream Cheese Filled Carrot Cake Muffins from A Kitchen Addiction

This post is also linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday, Taste and Tell Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It

Banana Peanut Butter Muffins

March 7, 2013 By Megan@CrumbsandChaos 12 Comments

Yesterday Emily posted a wonderful Peanut Butter and Honey Granola Bar and today you get another dose of peanut butter! These Banana Peanut Butter Muffins would be perfect for breakfast or snack time. A yummy banana muffin with a creamy swirl of peanut butter running throughout is oh so delicious, especially when served warm. We topped ours off with butter and a little honey, but I think it would be equally wonderful with a smear of jelly or jam, with a nod towards the lunch box favorite!

Banana Peanut Butter Muffins

Ingredients

1 cup ALL PURPOSE
1/2 cup WHOLE WHEAT FLOUR
1/2 teaspoon SALT
2 teaspoons BAKING POWDER
2 medium ripe BANANAS
1 large EGG, beaten
1/3 cup SUGAR
1/3 cup VEGETABLE OIL
1/2 cup MILK
CREAMY PEANUT OR ALMOND BUTTER

Instructions

Preheat oven to 400 degrees and prepare muffin tins with muffin papers or by greasing. Combine flours, salt, and baking powder in a medium bowl and mix together. In another bowl, mash bananas. Add the egg and sugar and stir to combine. Add oil and milk and mix until smooth. Slowly add dry ingredients to the wet ingredients and combine, careful not to overmix. Fill muffin tins about half full. Place approx. 1 teaspoon of peanut butter on top of each muffin. Then place another spoonful of batter on top of the peanut butter to cover. Bake for 20 minutes, or until dry on top. Cool and serve. ENJOY!!

http://www.crumbsandchaos.net/2013/03/banana-peanut-butter-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Weelicious by Catherine McCord

This post may be linked to these fabulous parties: Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Two Cup Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, Taste and Tell Thursdays, Your Creative Time Out, Thursdays Treasures, What’s Shakin’, Weekend Potluck, I’m Lovin’ It

Ginger Lemon Muffins

January 22, 2013 By Megan@CrumbsandChaos 5 Comments

You may have seen a week or so ago that I post Salted Caramel Muffins from Food Network Magazine’s recent 50 muffins. Again, I bring you one of their muffins. The Ginger Lemon Muffin. The combination sounded delightful and did not disappoint. The only thing I changed was the ginger. Because I didn’t have ground ginger on hand I used fresh ginger that was peeled and grated. It worked great and tasted wonderfully. Overall, these muffins were very simple to make and the addition of the lemon was just as simple and the perfect companion to the ginger!

Ginger Lemon Muffins

Ingredients

2 cupsFLOUR
2 Tablespoons COCOA POWDER
1 teaspoon BAKING SODA
1/2 teaspoon SALT
1/2 cup BUTTER, melted
1/2 cup SUGAR
1/2 cup MOLASSES
1/4 cup MILK
2 EGGS
1 1/2 inch piece GINGER, peeled and grated (or 1 Tablespoon GROUND GINGER)
LEMON CURD

Instructions

Preheat oven to 350 degrees. Place papers in muffin tins. Mix flour, 2 cocoa powder, baking soda and salt in a large bowl. Whisk melted butter, sugar, molasses, milk, eggs, and ginger; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes. Remove from oven and make a dent in each muffin while still warm; allow to cool. Fill dent with jarred lemon curd. ENJOY!

http://www.crumbsandchaos.net/2013/01/ginger-lemon-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Some other ginger favorites:

Ginger Cookies

Gingerbread Caramel Crunch

Gingerdoodle Cookies

Gingerbread Trees with Lemon Icing

This post may be linked to these fabulous parties: Trick or Treat Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, What’s In Your Kitchen Wednesday, Show & Share Wednesday

Salted Caramel Muffins

January 8, 2013 By Megan@CrumbsandChaos 8 Comments

A few years ago, I tried a Salted Caramel for the first time. It was nothing short of amazing. Since then it has always been at the top of my list… when I go to Starbucks, when I order dessert, and when I see it in candy form. When I saw this recipe in Food Network Magazine’s 50 Muffins in the December 2012 issue my mouth started watering. They call for it in mini muffin form, but I didn’t have any mini muffin papers and didn’t want to hassle without them. So I made them regular muffin size and they were great. They have a sweet butter muffin base and salted dulce de leche swirled in. I even added a few caramel bits to the top just because I had them on hand. YUM!

Salted Caramel Muffins

Ingredients

2 cups FLOUR
1 teaspoon BAKING POWDER
1/2 teaspoon SALT
3/4 cup BUTTER, softened
2/3 cup SUGAR
2 EGGS
1 teaspoon VANILLA
1/3 cup MILK
1/2 cup jarred DULCE DE LECHE
1/4 teaspoon KOSHER SALT
CARAMEL BITS (optional)

Instructions

Preheat oven to 350 degrees. Mix flour, baking powder and salt in a small bowl. Beat butter and sugar until fluffy, then beat in eggs and vanilla. Slowly beat in the flour mixture and milk in alternating batches. In another small bowl mix dulce de leche and kosher salt. Swirl dulce de leche mixture into batter. Divide into 12 prepared muffin tins and top with caramel bits(optional). Bake 20 to 25 minutes. ENJOY!

http://www.crumbsandchaos.net/2013/01/salted-caramel-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

This post is linked to Weekend Potluck, What’s Shakin’, I’m Lovin’ It, Foto Friday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday

{Cranberry Week} Eggnog Cranberry Muffins

November 26, 2012 By Becca@CrumbsandChaos 11 Comments

After making last week’s cranberry butter, I could not stop thinking about cranberry this and cranberry that. I wanted to make anything and everything with that beautiful red berry. So how about cranberry week? I thought you’d agree.

If you ask me, muffins are breakfast perfection. All you need is a bowl, a spoon and you’ll have breakfast in a jiffy. These sweet beauties are packed full of so many good flavors – cranberry, eggnog, almond extract. Annnnnd they have a streusel topping…a seriously fabulous reason to make them soon.

Today is Cyber Monday…will you be shopping for gifts online today? While you’re searching the web make sure you stop by Megan’s Etsy Shop, Circa86. She has some great gifts and stocking stuffers, such as fleece handwarmers for you and the kids, chapstick holders, and personalized journals. She will be adding more items throughout the season, so make sure you check back often and remember that many of her items can be custommade or personalized. Don’t hesitate to send her a message! While you’re there check out all of Etsy, it is a fantastic place to find unique handmade gifts. What other Etsy shops do you love??

Eggnog Cranberry Muffins

Ingredients

Muffins:

2 1/4 cups FLOUR
1 Tablespoon BAKING POWDER
1/4 teaspoon SALT
1 cup plus 2 Tablespoons SUGAR, divided
2 EGGS
3/4 cup EGGNOG
1/3 cup BUTTER, melted
1 teaspoon ALMOND EXTRACT
1 1/2 cups COARSELY CHOPPED CRANBERRIES

Streusel Topping:

1/2 cup SUGAR
1/2 cup FLOUR
1/2 teaspoon CINNAMON
4 Tablespoons BUTTER, slightly softened

Instructions

Preheat oven to 400°. Prepare 14-16 muffin cups with paper liners.
Combine flour, baking powder and salt in a medium bowl. In a large bowl, stir together 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Add in the dry ingredients and stir until just combined. Place the chopped cranberries in a small bowl and toss with the remaining 2 Tablespoons of sugar. Fold gently into batter and distribute evenly among muffin cups.
Make the streusel topping by combining all topping ingredients, cutting the butter in until a crumbly mixture forms. Top muffin batter with streusel mixture.
Bake about 18-22 minutes or until a toothpick tests clean.

http://www.crumbsandchaos.net/2012/11/eggnog-cranberry-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Annie’s Eats

More love for EGGNOG!!

Eggnog Scones from Inside Brucrew Life

Slow Cooker Eggnog Bread Pudding from Bakeaholic Mama

Baked Eggnog Donuts from Shugary Sweets

Eggnog Coffee Cake from Crumbs and Chaos

This post is linked to Meal Time Mondays, The Bulletin Board, Mop It Up Mondays, Mix It Up Mondays, Trick or Treat Tuesdays, Crazy Sweet Tuesday, What’s in Your Kitchen Wednesday, Chic & Crafty Party, Keep Calm & Link Up, I’m Lovin’ It, Friday Flair, Foto Friday

{Oreo Week} Oreo Streusel Muffins

October 22, 2012 By Becca@CrumbsandChaos 15 Comments

We enjoyed a beautiful weekend here in the Midwest…yesterday it was at least 70° (or more). Seriously fall, could you please grace us with your cool air and bright sunshine? I really don’t want to sweat in October.

What I would like to do in October is enjoy a few more of these beauties…Oreo Streusel Muffins. Heaven help us all. Tender vanilla muffins studded with bits of Oreo and topped with OREO STREUSEL?! I’m a streusel lover and this is one of the best ideas ever.

By the way…(in case you didn’t read the title of this post) it’s OREO WEEK!!! That’s right, we’re bringing you all things OREO, all week long. With a special thanks to Ben, since doing a themed Oreo week was his idea. These cookies are his absolute fave! And I’m pretty sure these muffins would be too. Any excuse to eat Oreos for breakfast is a winner in his (and my) book!

Oreo Streusel Muffins

Ingredients

Muffins:

2 cups FLOUR
2 3/4 teaspoons BAKING POWDER
1 cup SUGAR
1/2 cup BUTTER, softened
2 EGGS
2 teaspoons VANILLA EXTRACT
1/2 cup MILK
12 OREOS, coarsely chopped

Streusel:

2 Tablespoons FLOUR
2 Tablespoons SUGAR
2 Tablespoons BUTTER, cut into small pieces
4 OREOS, finely chopped

Instructions

Preheat oven to 385°. Prepare a muffin pan with paper liners.
Mix together streusel - in a small bowl, combine flour, sugar and finely chopped Oreos. Using a fork, mix in butter until mixture is sand like. Put in the fridge to chill for 10 min.
In a medium bowl, combine flour and baking powder. Set aside for later.
Cream together butter and sugar using an electric mixer. Add eggs and vanilla, beat well.
Add flour and mix at low speed, pour in milk and mix until just combined. Stir in chopped Oreos.
Filling muffin tins 3/4 full, divide batter among prepared muffin cups. Divide streusel mixture between the muffin tops.
Bake for 16-18 minutes.

Notes

I ran out of butter (gasp! I was visiting my sister) and ended up using coconut oil in the streusel topping and it worked out great.

You could crush the Oreos finer if you would like.

The recipe said the yield was 10-12, but I actually got 15 muffins from this recipe.

http://www.crumbsandchaos.net/2012/10/oreo-streusel-muffins/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: The Knead for Speed

This post is linked to Crazy Sweet Tuesday, Tuesday Talent Show, Back For Seconds Social

Espresso Spice Pumpkin Muffins

October 11, 2012 By Becca@CrumbsandChaos 16 Comments

I’ve got just what you need…a fabulous way to start the day – ESPRESSO and PUMPKIN in the same muffin!!

I love muffins because you don’t have to pull out the mixer. Just a bowl and a whisk will do. My 4 yr. old had a great time helping me make these and sprinkling on the sweet topping!

Do you ever make muffins that come out flat on top? It seems to happen to me all.the.time! And it’s a little bit frustrating! Look closely at these beauties – a lovely dome of a muffin top – these are an absolute winner. I loved the way that all of the flavors in this muffin were so balanced – nothing stood out stronger than anything else. A new fall favorite that’s for sure!

Espresso Spice Pumpkin Muffins

Ingredients

1 1/2 cups FLOUR
1 1/2 teaspoons BAKING POWDER
1/2 teaspoon SALT
6 Tablespoons BUTTER
1 Tablespoon INSTANT ESPRESSO POWDER (or instant coffee, like Starbucks VIA)
1 1/2 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND CLOVES
1/4 teaspoon NUTMEG (freshly ground if you can)
1 1/4 cup BROWN SUGAR
2 EGGS
1 cup PUMPKIN PUREE
1 teaspoon VANILLA EXTRACT
1/4 cup MILK (whatever you have on hand)

Cinnamon Sugar Espresso Topping:

3 Tablespoons SUGAR IN THE RAW (or regular sugar)
1/2 teaspoon INSTANT ESPRESSO POWDER or COFFEE
1/2 teaspoon GROUND CINNAMON

Instructions

Preheat oven to 375°. Prepare a 12 count muffin tin with paper liners.
Mix together flour, baking powder and salt in a medium bowl.
Melt butter in microwave and add espresso powder and spices, mix well. Add brown sugar and eggs, whisk to combine. Stir in pumpkin puree and vanilla. Whisk in half of flour mixture, then all of the milk and the remaining flour mixture.
In a small bowl, combine topping ingredients.
Evenly divide batter among muffin cups. Sprinkle topping mixture over muffin batter. Bake for 18-20 minutes or until tester toothpick comes out clean.
Cool completely on a wire rack after removing from the oven.

http://www.crumbsandchaos.net/2012/10/espresso-spice-pumpkin-muffins-2/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Baking Bites