Pumpkin Muffins with Streusel Oat Topping

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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

Best Banana Muffins Ever !!

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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!!

Banana Mini Muffins

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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:

Caramel Cinnamon Muffins

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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!

 

Blueberry Muffins w/ Lemon Sugar Topping~Crazy Cooking Challenge

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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

printable recipe

 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!

Club Baked:Pumpkin Cheddar Muffins

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Today for Club Baked we are making Pumpkin Cheddar Muffins. This recipe is perfect for the beginning of fall. It even has a fall taste to it. Ok, maybe that's not possible, but it does remind me of fall, and all the good foods that are available this time of year. The strong pumpkin taste is definitely in control of the finished product. The insides are soft and fluffy like a good muffin should be, and with a smattering of soft cream cheese, oh,  it is so very good! This is an easy recipe that may just become your family favorite!

The recipe features the usual suspect list

of ingredients for baking muffins, 

except for one surprise visitor.

What is it?

Cayenne Pepper! I would have never guessed that 

these muffins contained cayenne pepper, but they do!

It makes the muffins interesting and complex!?

I don't think I have ever used that word to describe

a flavor before, but it actually fits these muffins!

Of course, you already figured out that 

there is cheddar cheese involved.

 They are gorgeous and rustic looking,

don't ya think?

Super pretty, super tasty, super muffins!

This is a great recipe. You will be glad you tried it. 

To see the entire recipe go to ChocolateandChakra.blogspot.com

Billie is our hostess this week!

The recipe we used at Club Baked is from Baked Explorations.

It is written by Matt Lewis and Renato Poliafito.

So far, I can't find any recipe in the book that I don't like.

We are baking our way through the book, and it is so much fun!

If you would like to join us, visit us at 

Club Baked!