So this childhood song has been going through my head repetitive lately and its driving me a bit nuts. I’m guessing it’s because I’ve recently become obsessed with making muffins every weekend. It started fairly innocently, I had some bananas that were beginning to turn and at first I thought a loaf of banana bread would be good but then changed my mind to make muffins. They turned out delish and the perfect dozen made just the right amount to be able to take muffins to work for breakfast the rest of the week. Which was desperately needed.
Although I know it’s a crucial way to start the day, I’ve never been much of a breakfast person. Until the last few months when I acknowledged that yes, I do find it much easier to get through the entire day in a better mood if I start the day with double espresso and some tasty pastry. For months, this meant a stop at the Starbucks drive thru the four mornings a week that I come into the office. For my fellow Starbucks fans, you know how quickly that can add up. For months, I’ve also been coveting these amazingly gorgeous boots.
And in March I decided that if I could abstain from my morning visits to the coffee gods for the month of April, then I could absolutely afford these boots (lets not talk about the other bills I could pay with the same funds).
Well it’s April 26th, and I’ll admit that I have caved to the pull of Starbucks once. But only once! And the muffin obsession has come in handy. With the espresso maker that was already quite available for use in my office and the muffin supply, I am quite content each morning. And soon, those boots will be on my feet.
Thank You Muffin Man!
Here are the three recipes I’ve tried in the last couple weeks. Last week I made two different batches and shared the extras with the wonderfully amazing Sarah from notblueatall.com (seriously, read her blog–luv it!!).
These were delicious. And lasted well in ziplock bags for the week.
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, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Pear Granola Muffin
My favorite so far. These are really, really good.
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 D’Anjou pears (2 cups), peeled and cut into 1/4-inch dice
3/4 cup plain granola
For Granola Crisp Topping
(or use an additional 3/4 cup plain granola)
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter
- Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
- Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
- Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
Cranberry Orange Muffin
These look amazing. But I found them to be a little dry. I’m gonna look for another recipe that includes yogurt or something similar. If you like your muffins a bit denser though, this is a good recipe.
1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk
- Preheat the oven to 375 degrees F.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.