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Posts tagged ‘muffins’

Happy Halloween And Some Pumpkin Spice Latte Doughnut Muffins For Fiesta Friday


How many of you have had a Pumpkin Spice Latte? They are really delicious and are a greatl hot beverage on a cold Fall/winter morning. This was my inspiration for these muffins. Pumpkin, spice, coffee baked into a delicious cake like muffin dipped in butter and rolled in cinnamon sugar. The recipe is one of my favorite muffin recipes from Food52 Cinnamon Sugar Breakfast Puffs. It’s really delicious. I wanted to switch it up a bit and add some pumpkin and coffee to mimic the latte.  They are wonderfully soft and cake like with a hint of pumpkin and coffee.

I thought this would be a nice sweet treat to bring to Fiesta Friday, sorry Angie you might find some sugar granules on your floor, they are a little messy but sooooo good. There are no co hosts today so sweet Angie is manning the helm herself, Thanks Angie for always being there and if any of you would like to join the party feel free to follow the link, we need co hosts to step up to the plate.

Muffins and Coffee

Muffins and Coffee

Pumpkin Spice Latte Doughnut Muffins

Adapted from a recipe on Food52 from five and spice

Makes 12 muffins

1/3 cup melted butter

1/2 cup sugar

1 large egg

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/8 tsp ginger

1 heaping tsp powdered or granulated coffee or espresso powder

scant 1/2 cup whole milk at room temperature

3 tbs pumpkin puree

1/2 stick or 4 tbs unsalted butter melted

cinnamon sugar

Melt butter either on the stove or in the microwave in glass or ceramic. Set aside to cool. Pre heat oven to 350 degree’s and butter or oil/spray muffin tin.

Add sugar and egg and cooled butter to mixing bowl and beat until light and creamy approximately 2 minutes. In separate bowl combine the flour, baking powder, salt and spices and set aside. Heat the milk just until warm in the microwave and add the coffee, stir in the pumpkin.  On medium low speed alternately beat the flour mixture and wet ingredients only until combined. Spoon into muffin tin (NOTE: the muffins are small so spoon only a little of the batter to each) The recipe makes exactly 12 muffins.  Bake for 20-25 minutes. Let cool in muffin tin until they are just warm enough to handle. Have your melted butter and cinnamon sugar ready. Dip each muffin in butter first covering the entire muffin and then into the cinnamon sugar. Enjoy immediately.


Business are decorated

Business are decorated

Saw these on pinterest and couldn’t resist. I miss dressing Izzy and Nando for Halloween.

Witchy pug

Witchy pug

iphone pug

iphone pug

Have a wonderfully spooky and treat filled Halloween everyone! I will be walking the neighborhood today taking photo’s that I will share with you all. Remember to set the clocks back an hour. Day light savings time ends at 2AM.




Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Really, there are countless recipes out there in cyberspace, print and in our recipe files. I feel like there is always room for one more in my repertoire when it stands out. I like my muffins cakey rather than well, like a quick bread I have run across several in my culinary travels that have fit the bill. I saw these on pinterest (I think) and they sounded really good. Cake flour so they are light, vegetable oil so they are super moist and yogurt, not just for flavor but additional moistness and of course lots of blueberries. The muffins are from Alton Brown of Food Network. I have mad respect for Mr. Brown, his scientific and entertaining approach to cooking is wonderful.

I like these muffins a lot, it was my first time using this recipe and I will definitely use it again. I followed the directions for the most part exactly as written except for 2 things. I didn’t have fresh blueberries, I used frozen and they worked out just fine and I sprinkled a little organic sugar on the top of the muffins before baking. The muffin tops are crisp and a little crunchy and every bite gives you blueberry. One other last tip, if using frozen blueberries, toss them in 1 tbs flour, don’t reserve one tbs of the dry ingredients as indicated in the recipe.

Blueberry Muffins – Alton Brown

Makes 12 muffins

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Preheat oven to 380 degrees F.

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Moist and loaded with blueberries

Moist and loaded with blueberries

Bake Together:Date And Orange Cornmeal Buttermilk Muffins With Cardamom Streusel Topping

Bake together with Abby Dodge  this month is Cornmeal buttermilk muffins. I just want to say that I love participating in this, it is a wonderful way to be creative and as always I have a lot of fun. I used Abby’s basic recipe for Cornmeal Buttermilk muffins (original recipe found by clicking on Abby Dodge above) and added my own touch. My latest obsession is with Medjool dates, the are so soft and creamy and sweet I find myself snacking on them several times a day. Dates and orange and cardamom  go together really well so I thought I would incorporate all those wonderful ingredients into these muffins. The muffins contain orange zest and dates and I made a streusel topping flavored with cardamom. NOTE: I also decreased the sugar to 1/4 cup because the dates are so sweet and I made a dozen mini muffins rather than 6 large ones.
For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 cup chopped medjool dates pitted
1 1/2 tsp orange zest
Streusel Topping
3 tbs flour
2 tbs light brown sugar packed
2 tbs granulated sugar
1/4 tsp cardamom
2 tbs soft butter
Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners or to make mini muffins 12 liners in 12 cup muffin tin.
Mix the soft butter, flour, sugars and cardamom and set aside.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Whisk until well blended. Measure the buttermilk using a 2 cup glass measure, pour buttermilk into blender and add the chopped dates , pulse a few times so that the dates are broken up but still are in small pieces, add back to 2 cup measuring cup. Add the egg, oil, and orange zest  and mix with a table fork until well blended. Pour the liquid over the dry ingredients. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full a little less for mini muffins). Crumble the streusel topping on each muffin. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes for larger muffins because mine were smaller it took 15 minutes to bake. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.

Lemon Ricotta Blueberry Muffins

These muffins are tender and moist, flavored with lemon and chock full of blueberries. The batter has both whole milk ricotta and whole milk buttermilk. I love the combination of lemon and blueberries and the ricotta and buttermilk give these muffins a slight tang that is delicious. I also used some cake flour to give them a more tender crumb. The muffins are only slightly sweet and to add a little more sweetness, after you remove them from the oven brush with some melted butter and dust with granulated sugar.  When you just have to have a muffin I hope you will give these a try, they are simple to make, and you can whip them up in a flash. They also freeze beautifully. NOTE: If you use lowfat buttermilk and part skim ricotta increase butter to 6 tbs +4 tbs vegetable oil, and if you use lowfat buttermilk with whole milk ricotta just increase the butter to 6 tbs+ the 2 tbs vegetable oil.


4 tbs melted butter
2 tbs vegetable oil
1 1/2 cups all purpose flour +2 tsp for blueberries
1/2 cup cake flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
3/4 cup buttermilk (whole milk buttermilk if you can find it)
1/2 cup whole milk ricotta
2 large eggs at room temperature lightly beaten
1 tsp vanilla extract
1 cup blueberries frozen (use fresh when in season)
1 1/2 tbs lemon zest
2 tbs butter melted  (to brush on top of muffins)
2 tbs granulated sugar (to dust tops of muffins)
Pre-heat oven to 350 degrees and line muffin tin
Melt butter and add the oil, sift flour,baking powder, baking soda,salt and sugar into large mixing bowl, add the wet ingredients and lemon zest and stir only to mix, it may be a bit lumpy but thats ok. Sprinkle the blueberries with the flour and toss, add to the batter and gently stir. Place into lined muffin tin and bake at 350 degrees. Bake for 25-30 minutes or until tops are lightly browned. Let muffins sit for 10 minutes in pan, then place on rack to cool, brush top of the muffin with melted butter and dust with granulated sugar.  Makes 12 muffins