Fresh Apple Cinnamon Muffins

These easy muffins use just one apple. 

I keep chopped pecans in the freezer. 

So I can make these homemade muffins

in under 30 minutes. 

I love the cinnamon pecan crunch on top.

A perfet little coffee cake muffin with 

your morning coffee for breakfast 

or a treat for afternoon tea.

They smell amazing.

I prep the topping ingredients first, 

then whisk together the dry ingredients

 and then use the same whisk and whisk 

together the wet ingredients.

Larry is chopping the apple while I 

mix he other ingredients. 

Three bowls ready to go. Add the 

chopped apple to the wet ingredients. 

Just add the wet ingredients 

to the flour mixture 

and stir until just moistened. 

Do not overmix. 

Spoon into greased muffin tin. 

I get 12 muffins, sometimes only 10. 

Sprinkle on the topping mixture and bake

in preheated 375º oven for 15 minutes.

Check the center with a toothpick, 

if it comes out clean they are done. Remove

to a platter or cute muffin basket. 

Enjoy warm!

Fresh Apple Cinnamon Muffins
Dry Ingredients:
1-1/2 C flour
1/3 C sugar
2 t baking powder
1/2 t cinnamon
1/2 t salt (1/4 t if using salted butter)
Combine in a large bowl

Wet Ingredients:
1 egg
1/2 C milk 
1 C finely chopped apple (1 apple)
1/2 stick butter, melted
In another bowl, beat the egg with milk, then stir
in the apple and melted butter.

Topping:
1/3 C finely chopped nuts, pecans
1/4 C packed brown sugar
1/2 t cinnamon
Combine in a small bowl.

Add the wet ingredients to the dry ingredients and stir just until
moistened, Spoon batter into a greased muffin tin about 2/3 full.
Sprinkle topping mixture over muffins.
Bake @375º for 15 minutes until toothpick comes out clean.
Remove from pan and serve warm.

Enjoy!

Chocolate Chip Oatmeal Muffins

You will love these muffins!

These are the best.

They have just the right texture and are

not too sweet. Note that the oats soak

for 1 hour before continuing.

Plan ahead to bake these yummies. 

They are perfect with morning coffee

 or afternoon tea. 

Even better spread with a bit of soft butter. 

Soak the oats, milk and vinegar in a large

 bowl for an hour. Take the egg out of 

the refrigerator too

 so that it's at room temperature. 

Stir in the egg and brown sugar. 

Stir in the melted butter.

Dump the dry ingredients into a sifter

and sift into the bowl.

Add the chocolate chips. 

Gently stir everything together just

until moistened. Do not overmix. 

Preheat oven to 375º

Grease a 12-C muffin tin. I use the butter 

wrapper and a smear of butter. 

Spoon the batter into the cups evenly,

about 1/3 C each. 

Bake in preheated 375º for about 15 minutes

 or until the tops are lightly browned and 

spring back when gently touched.

 Cool in tin about 5 minutes. Run a knife

around the edges and pop the muffins out. 

Pile some in a napkin-lined basket.

         Enjoy while still warm.

Chocolate Chip Oatmeal Muffins
1 C milk
1 C oatmeal
1 t white vinegar
Combine ingredients in a large bowl
and let sit for 1 hour

1 egg
1/4 C brown sugar
1/2 C butter (1 stick) melted and cooled slightly
Stir into the oatmeal mixture

1 C flour
1 t b aking powder
1/2 t baking soda
1/4 t salt
1/4 t nutmeg
1/2 t cinnamon
Sift the ingredients into the bowl.

1/2 C mini chocolate chips
Add to bowl and now stir everything gently
just until everything is moistened. Do not
overmix

Preheat oven to 375º
Grease a 12-C muffin tin and evenly
spoon the batter, about 1/3 C into each cup.
Bake for about 15 minutes, until the tops are
lightly browned and spring back when gently
touched. Cool in tin about 5 minutes. Run a knife
around the edges and pop the muffins out. Eat
while warm.

* freeze muffins for upto 3 months.
* reheat a frozen muffin wrapped in a
  paper towel in the microwave for 15 seconds.
* optional add-is 1/2 C chopped pecans,
  1 C diced apple, 1 C blueberries or raspberries
  Adding fruit take a bit longer to bake.

Enjoy!

The Best Banana Chocolate Chip Muffins

Banana and chocolate are flavors 
that are just meant for each other.

When bananas get over ripe they are perfect

 for my favorite Banana Bread or these moist 

and delicious banana chocolate chip muffins. 

If I'm not going to use them right away

 I throw overripe bananas in the freezer. 
(no bag, un-peeled) to use anytime. 

 These yummy muffins mix-up in minutes 

and take just 20 minutes to bake. If you 

like a really sweet muffin you can increase

the amount of sugar to 1 C. Use two bowls;

One bowl for the dry ingredients, 

and one bowl for the wet.

Then mix them together.

 Stir in the chocolate chips.

 Divide the batter into paper lined 12 C

muffin pan.

 Bake @350º until the tops spring back when 

lightly touched, about 20  minutes.

 Let cool in the pan for 5 minutes then 

remove to  a wire rack to cool. 

These muffins freeze well too. 

 Perfect golden muffin tops!

 Now it's time to enjoy one with a 

frothy cup of coffee. 

 These muffins have great crumb texture.

Banana Chocolate Chip Muffins
3 over-ripe bananas (1 to 1-1/2 C mashed)
1 egg
¾ C sugar
¼ C sour cream
1 stick butter (½ C melted)
1 t vanilla
2 C flour
1 t baking soda
¼ t salt
1/4 t cinnamon
¾ C chocolate chips
1. Mash the bananas in a large bowl using a
whisk. Next whisk in the egg, then sugar,
sour cream, butter and vanilla.
2. In a separate bowl whisk the flour, soda, salt,
and cinnamon to combine. Add to the banana
mixture and whisk until the flour is incorporated.
3. Use a ¼ C scoop to fill a paper lined 12 count
muffin tin, dividing batter evenly.
4.  Bake @350º for 20-22 minutes, until the
tops spring back when lightly touched. Let rest
5  minutes then remove them to a cooling rack.

Enjoy!

Links: Between Naps On The Porch

Corn Muffins in a Jiffy

I can whip these up anytime with ingredients I have

 on hand and save a trip to the store.

This recipe makes 6 corn muffins just like a box of

 Jiffy. 

 Whisk together; flour, cornmeal, sugar, BP,

and salt in a large bowl.

 In another medium bowl whisk the egg, milk 

and oil. Add to the dry ingredients and

 stir just until combined.

 Fill 6 sprayed muffin cups.

 Bake @400 for 12-15 minutes, until golden.

 Serve while still warm

 with butter or, my favorite way

with butter and raspberry jam. 

Nice with breakfast.

Corn Muffins in a Jiffy

1/2 C flour

1/2 C yellow corn meal

3 T sugar

1 T baking powder

1/4 t salt

Whisk together in a large bowl

1 egg

1/3 C milk

2 T vegetable oil

Whisk together then add to the dry 

ingredients and stir just until combined. 

Fill 6 sprayed muffin cups and bake 

@400 for 12-15 minutes, until golden.

Enjoy!

Links: My Romantic Home,
Design By Gollum,
Between Naps On The Porch

Chocolate Chip Sour Cream Muffins

The thing I love about muffins is that you can mix 

them up and bake them in under 30 minutes.

Try these anytime you want something yummy 

and home baked to enjoy with your coffee.

You probably have  all the ingredients in the house.
Combine the dry ingredients in a large bowl.
Melt the butter in a medium bowl in the microwave.

 Add the sour cream, egg and vanilla to the butter.

 Whisk until well blended.

Add to the dry ingredients and gently stir until just
combined. Fold in the chocolate chips.

Divide the mixture among paper lined muffin pan.

 Bake until golden, about 16 minutes.

Remove from pan. I like them still warm.

Loaded with mini chocolate chips.

Homemade muffins....one dozen to share.

Chocolate Chip Sour Cream Muffins

 1-1/2 C flour

2/3 C sugar

3/4 t baking powder

3/4 t baking soda

1/4 t salt

Mix dry ingredients together in a large bowl.

5 T butter, melted

1 C sour cream

1 egg

1 t vanilla

Melt the butter in a medium bowl. 

Add sour cream, egg and vanilla.

Whisk until well blended. Add to the

dry ingredients and stir with a rubber 

spatula until just combined. Do not beat.

Gently stir in

1 C mini chocolate chips

Evenly divide batter among a 

paper-lined 12 cup muffin pan.

Bake @350 for 16-18 minutes.

12 muffins

Enjoy!

Links: Designs By Gollum,
At The Picket Fence, Common Ground
French Country Cottage, The Charm of Home,
My Romantic Home, Stone Gable