Tag Archives: muffins

Lemon Poppy Seed Muffins

22 Aug


This recipe makes about 16 regular sized muffins or 12 large ones. Splitting the recipe in half is a good idea as it makes about 8 muffins and you’ll only need 1 lemon.


3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1-2 Tbsp lemon zest

2 Tbsp fresh lemon juice
1 cup confectioner’s sugar (powdered sugar)


  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. Line a muffin pan with paper cups or grease each muffin cup with vegetable oil or melted butter.

  2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

  4. Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

  5.  Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

  6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Recipe adapted from Simply Recipes


Corn Muffins

9 Aug


1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1/4 cup unsalted butter, melted


  1. Preheat the oven to 400°F. Lightly butter a 12-cup muffin pan or line with wax paper cups.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, and melted butter.
  3. Divide batter between muffin tins and place in preheated oven. Bake the muffins until golden brown, 20 to 24 minutes. A tester should come out clean from one of the center muffins. Let muffins cool slightly before removing from pan to serve.

Variations & Notes:

  • When halving the recipe: use one whole egg and 2 tablespoons of sugar
  • Can add chopped jalapeño and 1/2 cup shredded cheese to batter
  • Can substitute milk for buttermilk and vegetable oil for butter
  • When using muffin pan liners, make sure to remove the muffins from the tray soon after taking it out of the oven and let them cool on a rack. If left in the muffin pan, the liners tend to stick to the muffins and are hard to remove.

Banana Crumb Muffins

7 Jul

IMG_20140707_203635 (1)

These didn’t taste a whole lot like bananas (I only had two bananas on hand when I made these, so that might be why), but they’re still pretty good. The crumb topping is what makes it. Next time, I’ll try it with two or more bananas and see if they’re even better. I also want to try using melted butter instead of vegetable oil to see if that makes the muffin more moist.


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1/2 cup sugar
1/4 cup light brown sugar, packed
1 egg, lightly beaten
1/3 cup vegetable oil
1 teaspoon vanilla
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or fill cups with paper liners.
  2. In a large bowl, mix together dry ingredients for muffins — flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugars, egg, vegetable oil, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. 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.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from Allrecipes

Blueberry Muffins

24 Jul

Blueberry Muffins Summer fruit + lots of free time = more baked goods! This is the best blueberry muffin recipe I’ve found. It’s once again from the folks at Cook’s Illustrated. Most muffins turn out too dry and dense, but these are light and moist. With this recipe I was able to make 12 large muffins and poured the extra dough into a loaf pan to make a mini-blueberry loaf.

Blueberry Muffins

3 cups all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries (see below for using frozen berries)

3 Tbsp unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon


  1. Preheat oven to 375° F with a rack in the lower middle. Prepare a standard 12-well muffin pan by placing a muffin liner in each well, or if you don’t have muffin liners, grease the inside of each well with vegetable oil or butter or spray with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together, until light and fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
  4. Add one third of flour mixture to the wet ingredients and beat until just incorporated. Mix in one third of the yogurt. Continue alternating between adding the flour mixture and yogurt both are mixed into the wet ingredients.  Mix until ingredients are just incorporated, but be careful not to over mix. Gently fold the blueberries into the mixture.
  5. Distribute the dough into the prepared muffin cups, filling each cup nearly to the top.
  6. Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes or until a tester inserted into the middle of a muffin comes out dry. Let the muffins cool in the muffin tin for about 5 minutes.
  7. To cinnamon coat muffins, melt 3 tablespoons of butter in a small bowl. In a separate bowl, mix together sugar and 1/4 cup of sugar and a heaping teaspoon of cinnamon.  Dip each  muffin in the warm butter and then in the cinnamon/sugar mixture. Place muffins on a wire rack until cool.

Note: If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour (about 1 tablespoon).

Adapted from The New Best Recipe