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Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Friday, February 19, 2021

Stuffed Cinnamon Caramel Muffins/#NationalMuffinDay

Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone! 

These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!

This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer. 


Stuffed Cinnamon Caramel Muffins
(makes 1 dozen muffins)
(printable recipe at end of page)


2 cups all purpose Flour
2 teaspoons Baking Powder
2/3 cup light brown Sugar
2 large Eggs
1 cup Buttermilk
1/2 cup Butter~melted
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1 cup Caramel Bits
small mix of Cinnamon Sugar
1/2 cup Caramel Bits
1/4 cup Heavy Whipping Cream
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1/2 cup Caramel Bits


Stir the flour and baking powder together. Stir in light brown sugar. Set aside.

In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.

Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.

Fold the 1 cup of caramel balls into the batter.

Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals. 

Pour a half cup of caramel balls into a heat resistant bowl. Add a
1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.

Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.

Drizzle the caramel over the top of the muffin.

Add caramel balls to top of muffins and you are ready to serve and enjoy!


Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.

Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!

Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing! 

                           Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • savory cornbread muffin something from A Kitchen Hoor's Adventures
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Carmel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

  • cinnamon, muffins, caramel, drizzled, snacks, treats,
    treats, snacks, homemade goodies
    desserts, snacks, breakfast
    Yield: 1 dozen
    Author: The Freshman Cook
    Stuffed Cinnamon Caramel Muffins

    Stuffed Cinnamon Caramel Muffins

    Ingredients

    Stuffed Cinnamon Caramel Muffins
    • 2 cups all purpose Flour
    • 2 teaspoons Baking Powder
    • 2/3 cup light brown Sugar
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1/2 cup Butter~melted
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon ground Cinnamon
    • 1 cup Caramel Bits
    • small mix of Cinnamon Sugar
    • 1/2 cup Caramel Bits
    • 1/4 cup Heavy Whipping Cream
    • 1 teaspoon Sugar
    • 1/8 teaspoon Cinnamon
    • 1/2 cup Caramel Bits

    Instructions

    1. Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
    2. In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
    3. Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
    4. Fold the 1 cup of caramel balls into the batter.
    5. Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
    6. Pour a half cup of caramel balls into a heat resistant bowl. Add a
    7. 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
    8. Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
    9. Drizzle the caramel over the top of the muffin.
    10. Add caramel balls to top of muffins and you are ready to serve and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Stuffed Cinnamon Caramel Muffins

    Monday, October 12, 2015

    Pumpkin Muffins with Streusel Oat Topping

    Fall is here! Fall is here!
    There is definitely that fall chill in the air this morning. The sun is shining, the leaves are waving goodbye as they gracefully dance to the ground, and the sweet aroma of Pumpkin Muffins with Streusel Oat Topping is in the air!  It's a beautiful day!
     Pumpkin Muffins with a Streusel Oat Topping

    Sunday, July 21, 2013

    Best Banana Muffins Ever !!

    It is time for Secret Recipe Club reveal today, and this month I was assigned the blog, Eliots Eats. If you haven't read this blog yet, please do so as soon as you can! Debra is the writer, her husband is her inspiration, and her recipes are amazing! For the second month in a row, I choose a Banana Bread recipe. I didn't do this on purpose, but when I saw Debra's recipe for The Best Banana Bread Ever, I had to put it to the test. Another thing I love about this recipe? Coconut Oil substituted for butter. Oh, so good! I made two changes to Debra's original recipe. I left out the chopped pecans, and I made muffins instead of a loaf. Oh, and yes, they are the best banana muffins, ever!


    The Best Banana Bread {Muffins} Ever
    1/2 cups coconut oil (in solid form)
    1 cup sugar
    2 large farm fresh eggs
    1 cup mashed bananas (2 or 3)
    2 cup flour
    1 teaspoon baking soda
    1/2 teaspoon fine sea salt
    Preheat your oven to 350 degrees.
    Cream together your coconut oil and sugar.
     Mix until creamy.
    Add the eggs one at a time. Mix until incorporated.
    Add bananas and mix well.
    In a separate bowl, mix together the flour, baking soda and salt.
    On low speed, mix the flour into the coconut oil and
    egg mix. Just mix until incorporated. Do not over mix.
    Spray mini muffin pan. Bake muffins for 10-15 minutes.
    Remove from pan and let cool for 10 minutes.
    Enjoy your muffins!

    Thanks Debra for a great recipe!
    Check out what everyone else made!!

    Sunday, June 16, 2013

    Banana Mini Muffins

    Today is Secret Recipe Club reveal day and I am so excited because this month the blog assigned to me is Canela Kitchen! I love this blog! There are so many recipes to choose from that I changed my mind about 4 times before I finally decided on these Banana Muffins. I made mine "mini muffins" to accommodate my family, but oh boy, these are sooooo good! I know there are a lot of banana muffin recipes out there, but I love trying new ones, and I know you will want to make these!!

    Banana Mini Muffins

    250 g plain flour
    1 tbsp baking powder
    1 teaspoon ground cinnamon
    130 g  sugar
    75 g butter chilled and grated
    1 egg
    175 ml milk
      1 medium sized ripe bananas peeled
    Preheat your oven to 350 degrees.
    Add your flour, baking powder, cinnamon,
    sugar and grated butter together in a large bowl.
    Stir to coat the butter in the flour mixture.
    Beat together the egg and milk and stir into
     the bowl until just blended.
    Don't over mix - it should still be lumpy.
    Place your muffin cups in your pan,
    and add batter. Slice your banana into 1/2"
    slices, and cut each slice into quarters.
    Place a quarter on top of each cup of batter.
    Bake for 15 minutes. 
    I used this scale to measure out the ingredients.
    It works great when you are making a recipe 
    that is measured in grams.
    Thanks for joining me today!
    Thank you to Gloria from Canela Kitchen for such a great recipe!

    Here's what everyone else made:


    Thursday, May 16, 2013

    Caramel Cinnamon Muffins

    Today is the day for the wonderfully fun, Improve Challenge, and this months 2 ingredients are equally fun~cinnamon and sugar!! How many yummy things can you make with cinnamon and sugar? Probably, like, a zillion! But as difficult as it was, I narrowed it down to just one~Caramel Cinnamon Muffins! There is no way you won't like these!

    Caramel Cinnamon Muffins
    (adapted from King Arthur Flour)

    Muffins
    4 tablespoons Butter
    3/4 cup Sugar
    2 teaspoons Baking Powder
    1 teaspoon Cinnamon
    Pinch of Salt
    1 teaspoon Vanilla
    2 large Eggs
    2 1/2 cups Flour
    1 1/4 cups Milk

    Cinnamon Filling
    1/2 cup Sugar
    2 teaspoons Cinnamon
    2-3 tablespoons Melted Butter
     12 Individual Caramels

    Topping
    1/4 cup Sugar
    2 teaspoons Cinnamon

    Preheat your oven to 325 degrees.
    Mix together the butter, sugar, baking powder,
    cinnamon, salt and vanilla.
    Add the eggs and beat until smooth.
    Add 1/3 of the flour, and half of the milk, and mix together.
    Add some more flour, the rest of the milk, and mix together again.
    Then add the rest of the flour and mix together one more time.
    In a separate bowl, mix together the cinnamon, sugar,
    and butter to make the filling. When you add the butter,
    add 2 tablespoons first and mix together. Add the third
    tablespoon if needed. The mix should be thick.
    Spoon 2-3 tablespoons of batter into each muffin cup.
    Place 2 tablespoons of cinnamon filling over the batter
    of each muffin.
    Cover the cinnamon filling with more batter.
    Take a caramel and place one into each muffin. The caramel
    won't be totally submersed in the batter. A little might show
    on the top. Make your cinnamon sugar by mixing
    1/4 cup white sugar with 2 teaspoons of cinnamon.
    Sprinkle cinnamon sugar on top of each muffin batter.
    Bake for 20-22 minutes. Let cool just a little.
    Serve right away and the caramel will be totally molten.
    If you wait 15 minutes, the caramel will ooze. If the muffins
    cool completely, pop them into the microwave  to warm.
    Thanks for joining me today!

    Check out what everyone else made!

     

    Saturday, April 7, 2012

    Blueberry Muffins w/ Lemon Sugar Topping~Crazy Cooking Challenge

    My favorite thing about the Crazy Cooking Challenge is the hunt! Every month we are given a food which we are to find a recipe for, on a blog somewhere on the world wide web, make the food, and then blog about it! It is such fun!! This month the food we were to find a recipe for is one of my favorites, Blueberry Muffins! I found the perfect Blueberry Muffin recipe on a blog called Tracey's Culinary Adventures Blog. Tracey had several Blueberry Muffin recipes posted on her blog,and I had a difficult time deciding which one to go with, but the recipe I picked stood out to me because I love the sweet and tart topping that goes on top of the muffins. Stop by Tracey's blog and check out her posts. She has a Lasagna Roll recipe that is definitely calling my name, along with a Milk and Cookie Smoothie that looks incredible, as I am a lover of all things smoothie, and a recipe for Boston Cream Whoopie Pies that has gone to the top of my "must bake next" list. So, may I present, the best Blueberry Muffins I have ever had!

    Blueberry Muffins w/ Lemon Sugar Topping
     Lemon-Sugar Topping
    1/3 cup sugar (2 1/3 oz)
    1 1/2 teaspoons lemon zest (about 1 lemon)

    Muffins
    2 cups (about 10 oz) frozen blueberries
    1 1/8 cups sugar (8 oz) plus 1 teaspoon
    2 1/2 cups (12 1/2 oz) all-purpose flour
    2 1/2 teaspoons baking powder
    Pinch salt
    2 large eggs, at room temperature
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
    1/4 cup vegetable oil
    1 cup buttermilk
    1 1/2 teaspoons vanilla extract

    Make your topping by mixing the sugar
    and the lemon zest together by rubbing them 
    together with your fingertips until fragrant.
    Set aside for a few minutes. 
    Place your oven rack in the top third of the oven.
    Preheat your oven to 425 degrees.
    Place 1 cup of blueberries and 1 teaspoon of sugar in a saucepan.
    Bring to a simmer over medium heat, mashing the berries,
    and stirring. Let the berries continue to cook until the berries begin
    to take on a jam like consistency. The volume should be reduced
    to about 1/4 cup. Transfer to a bowl, and let cool at room temp.
    Whisk your flour, baking powder, and salt together.
    In a separate bowl, whisk the remaining 1 1/8 cups sugar,
    and the eggs together. Whisk in the butter and oil until combined.
    Add the buttermilk and vanilla.
    Add the remaining blueberries to the flour mixture.
    Toss the blueberries in the flour.
    Fold the dry ingredients into the wet ingredients~just
    until moistened. The batter should be lumpy. Be careful 
    to not over mix.
    Add batter to each muffin tin. The tins should be sprayed
    with pan spray before adding the batter. 
    Then place a teaspoon of the jam that you made earlier
    on top of each muffin batter. 
    Use a skewer to swirl the jam into the batter.
    Sprinkle each muffin with the sugar lemon mixture.
    Bake the muffins until the tops are golden and they
    spring back when gently pressed, about 17-19 minutes.
    Let cool for 5 minutes before you remove the muffins from the pan.
     Enjoy!

    Thanks Tracey for a wonderful recipe!


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