Tag Archives: muffins

Coffee Crumb Cake Muffins- NY Style

Posted by Delightfully Doable on 18 June, 2014 None comments

Coffee Cake Muffins, New York style. OH MY GOODNESS! These are almost too perfect! They are entirely unhealthy but how can you have healthy coffee cake and actually enjoy it? I don’t believe in wasting calories and fat on muffins that simply are a knock off. :)

We LOVE these muffins and decided to take them to the beach this weekend to enjoy with family and allow them to partake in our indulgence as well. They are a great hit and everyone enjoys a good coffee cake muffin with some fruit and coffee.

Ingredients:

For the muffin:

1¼ cup unbleached flour (Cake flour works great too)
½ cup granulated sugar
¼ tsp baking soda
¼ tsp salt
6 tbsp butter softened but still cool
1 egg
1 egg yolk
1 tsp vanilla extract
⅓ cup buttermilk

For the crumb topping:

⅓ cup granulated sugar
⅓ cup dark brown sugar
¾ tsp ground cinnamon
Dash of salt
1 cup butter, melted
1 ¼ cups cake flour

In a stand mixer, mix together flour, sugar, soda and salt.

Add in butter and eggs.

Stir in vanilla and buttermilk (for homemade quick buttermilk click here)

Beat until incorporated but do not over mix.

Fill muffin cups 1/3 full leaving plenty of room for the crumb topping and for the muffin to rise.

Make the crumb topping: In a medium bowl, combine all ingredients except flour together and mix thoroughly. Add in flour and stir really well. Spoon on top of batter.

Bake at 350 degrees for 15-20 minutes or until crumb topping is golden brown and batter comes out clean with a toothpick inserted.

Cool on wire rack and enjoy! They also freeze well in an airtight container.

Recipe adapted from Table for two blog

Cran-Blueberry Muffins

Posted by Delightfully Doable on 20 May, 2014 None comments

These little muffins are delightful and healthy. As I mentioned in my Cranberry Nut Breakfast Cookies, this was a shock to the two additional little kids I am watching to have a “healthy” muffin. I use honey for my sweetener and it helps eliminate the processed sugar. I also use unbleached whole wheat flour as a healthier option as well.

The little boy ate them, but the little girl was not too fond of them as she knew by my mistake of saying they were healthy she wouldn’t be interested. That was my fault!

Ingredients:

1 1/2 cups cooking oats
1 ½ cups whole wheat flour
¾ cup honey
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 ½ cups buttermilk
¼ cup vegetable oil
2 eggs
3/4 cup bran flakes
1 cup blueberries
1 cup dried cranberries

Preheat oven to 400. In a stand mixer, mix first 7 ingredients together. Mix well.

Mix buttermilk, oil and eggs together. Mix in blueberries, cranberries and bran flakes.

Use muffin cups and fill 3/4 full.

Bake in preheated oven for 20 minutes or until toothpick comes out clean.

If serving to children, don’t tell them they are healthy. :)

Pecan Maple Scones

Posted by Delightfully Doable on 3 May, 2014 None comments

I made these as my carbohydrate radar keeps going off asking for more and more carbs. Succumbing to this evil desire I went for Pecan Maple Scones and was happy I followed my heart!

They are good with the maple drizzle, but honestly I love them without the glaze and warmed up!

Ingredients:

Scones: adapted from the Pioneer Woman

3 cups Flour
½ cup Regular Oats, Ground In A Food Processor Or Blender
1/3 cup honey
2 tbsp Baking Powder
¼ tsp Salt
1 Cup Cold Butter, Cut Into Cubes
½ cup pecans, chopped
¾ cup milk (more If Needed)
1 Egg
3 tsp Pure Maple Syrup

Glaze:

5 cups Powdered Sugar
¼ cup Milk
2 tbsp Butter, melted
2 tsp Pure Maple Syrup

Preheat oven to 350 degrees.

In a large bowl combine, flour, oats, honey, baking powder, and salt.

Add butter and mix in standing Kitchen Aid Mixer to work the butter and dry ingredients together until the mixture resembles coarse crumbs.

Stir in the chopped pecans.

Whisk together the milk, egg, and syrup.

Pour into flour mixture, stirring gently, until it all comes together. (Mixture should be crumby) If it is overly crumbly and will not come together at all, add a couple of extra tablespoons of milk.

Divide dough in 2 balls and place dough onto a floured surface and use your hands to press into a circle about 3/4 inch thick.

Cut into 8 equal wedges.

Transfer to a baking sheet and bake for 20 minutes, or until golden brown, puffy and set. Remove from the oven and allow to cool completely.

For the glaze. combine all ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one. (I only glazed half of them to enjoy both ways) Allow the glaze to set completely.

They store well in a large zip lock bag and freeze well without the glaze.

Enjoy!

White Chocolate Pecan Pumpkin Muffins

Posted by Delightfully Doable on 20 November, 2013 None comments

When you have such a long name for the item you are baking, it says it all, the name being so long is a catalyst for the delicious ingredients that rest in the muffin. To me this is the perfect holiday food. Deee-licious! I keep them coming this time of year as it’s a great excuse to keep baking all the foods you want but can’t justify during the middle of summer. I believe this is why the holiday weight starts gravitating towards our hips and buttocks; lots of comfort food. :)

I actually started the morning off baking these muffins as our house was a bit chilly with the evening frost. The heat was already turned up and if I had a say, I would leave the heat at 78 for complete comfort but would create the perfect sauna for my husband. So, we steer clear of that and I resorted to baking to help add the extra heat that I absolutely love; a blazing oven.

Ingredients: