Black and Blue Muffins

Pin It Breakfast food is amazing any time of day.  I love having a muffin as a snack.  I also love sharing breakfast goodies with others.  These were sent to work with my husband along with some Snickerdoodle Muffins and all I got back was an empty platter.  I also tried to make these healthier by adding some whole wheat flour and substituting some of the oil with applesauce.  If whole wheat isn't your thing feel free to use all white flour. 

Black and Blue Muffins
1 1/2 cups allpurpose flour
1/2 cup whole wheat flour
3/4 cup sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 egg
1 cup milk
1/8 cup oil
1/8 cup unsweetened applesauce
3/4 cup blueberries
3/4 cup blackberries

Topping:
2 Tbsp butter
1/4 cup flour
1/4 cup brown sugar

1. Preheat oven to 400 degrees. Generously spray muffin pans with cooking spray.
2. Combine flour, sugar, baking powder, salt and spices in a bowl.
3. Make a well in the middle and add wet ingredients to the middle. Stir with a fork until just combined. Batter will be lumpy.
4. Stir in berries.
5. In a separate bowl use a pastry cutter or fork to cut butter  into flour and sugar until it forms pea size balls. 
6. Spoon batter into 12 muffin cups. Sprinkle topping on top of muffins.
7. Bake 15-18 minutes or until a toothpick comes out clean.

Jalapeno Cheddar Cornbread Muffins

Pin It Everytime I make chili I have to make cornbread.  I usually just make a pan and cut squares.  Today I was feeling creative and decided to spice it up a bit.  I originally was just gong to make cheddar cornbread, but I had an open jar of jalapenos that were just asking to be used.  Don't let the jalapenos scare you.  These are not too spicy at all and you can definitely adjust the amount to your liking.  These are absolutely fabulous with my Weeknight Chili!

Jalapeno Cheddar Cornbread Muffins
1 box cornbread mix (I used Krusteaz Honey Cornbread mix)
ingredients to make cornbread according to box
1 cup shredded cheddar cheese
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**
12 jalapeno slices

1. Make cornbread according to box directions
2. Stir in jalapenos and cheddar cheese.
3. Fill 12 greased muffin cups with batter.  Top eacah muffin with a jalapeno slice.
4. Bake 12-15 minutes or until a toothpick comes out clean.

Glazed Chocolate Banana Muffins

Pin It I had some bananas in my freezer and they kept falling out every time I opened the door.  I decided it was time to use them up.  I started browsing Pinterest and stumbled upon some chocolate donut muffins that didn't have any bananas in them, but looked amazing.  So then I found some chocolate banana muffins that I thought would be great with glaze on top.  I tweaked both recipes and this scrumptious breakfast treat was born.  The muffins themselves are relatively healthy.  The glaze kinf of ruins that, but you could definitely enjoy these without the glaze.  This is a fabulous way to use up those brown bananas!

Shared at Weekend Potluck, Sweet Confessions and Strut Your Stuff Saturday.

Glazed Chocolate Banana Muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 5.3 oz container plain or honey Greek yogurt (or about 1/2 cup)
1 egg
4 Tbsp melted butter
3 medium over-ripe bananas, mashed
1 tsp vanilla
3 Tbsp vanilla almond milk (or regular milk)
1 cup chocolate chips **optional

Glaze
2 Tbsp melted butter
1 cup powdered sugar
2-3 Tbsp hot water

1. Preheat oven to 375 degrees.  Place paper liners in 12 muffin cups.
2. Sift together flour, sugar, cocoa, salt, baking soda and baking powder and set aside.
3. In a large mixing bowl combine bananas, yogurt, egg, butter, milk and bananas.
4. Slowly add flour mixture and mix until just moist.  Do not over mix or your muffins will be dense.
5. Fold in chocolate chips.
6. Fill muffin cups 2/3 of the way full.  Bake 18-24 minutes or until toothpick comes out clean.
7. Let muffins cool for about 10 minutes before glazing or it will just soak in.
8. Whisk together all ingredients for the glaze.  Dip muffin tops in the glaze and allow to dry before serving.  If desired let glaze dry and dip in the glaze again for double glazed muffins. (That's what is pictured)

Snickerdoodle Muffins

Pin It I love cooking for other people.  Mostly because then I don't have to eat an entire batch of something by myself, but I also like to share delicious treats.  I was more than happy to provide breakfast for Albert's coworkers again this week.  I decided on muffins.  Albert doesn't like fruit or anything out of the ordinary so I decided that cinnamon and sugar was pretty safe.  I was right.  These were a crowd pleaser and make your house smell awesome!

Snickerdoodle Muffins
* adapted from Food.com
1 1/2 cups allpurpose flour
1/2 cup whole wheat flour
3/4 cup sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 egg
1 cup milk
1/8 cup oil
1/8 cup unsweetened applesauce

Topping:
4 Tbsp butter, melted
1/4 cup sugar
1 tbsp cinnamon
1/2 tsp nutmeg


1. Preheat oven to 400 degrees.  Generously spray muffin pans with cooking spray.
2. Combine flour, sugar, baking powder, salt and spices in a bowl.
3. Make a well in the middle and add wet ingredients to the middle.  Stir with a fork until just combined.  Batter will be lumpy.
4. Spoon batter into 12 muffin cups.  Bake 15-18 minutes or until a toothpick comes out clean.
5.  Allow muffins to cool for about 5 minutes on a wire rack.  Meanwhile melt the butter in a small bowl.  Combine the sugar and spices in another bowl.
6. Dip the warm muffin tops in the butter and then in the sugar mixture.

Whole Wheat Oatmeal Chocolate Chip Muffins

Pin It I love muffins.  I love all breakfast food.  I especially like muffins because they are the perfect size for a snack and you can make so many varieties.  This was my first attempt at using whole wheat flour and it was a success.  I wouldn't say that they taste "wheaty" so you can trick children or picky husbands into eating something healthy.  I also used unsweetened applesauce to lower the fat content.   The oatmeal also isn't too overpowering.  And chocolate makes everything better.  These are great fresh out of the oven and for several days after.  Pop them in the microwave to get that fresh baked feeling you crave if you like.

Whole Wheat Chocolate Chip Muffins
Adapted from Teeniecakes
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/4 cup butter, softened
1/4 cup unsweetened applesauce
2 tsp vanilla extract
2/3 c buttermilk
1 cup milk chocolate chips
1 cup semisweet chocolate chips
brown sugar

1. Preheat oven to 350.
2. Cream butter and sugars until fluffy and smooth.  Mix in eggs one at a time.  Add applesauce, vanilla and buttermilk.
3. In a large bowl sift together flour, salt, baking powder, baking soda and oatmeal.
4. Add the dry mixture to the wet ingredients in 3 batches, mixing before adding more.
5. When the mixture is just combined (don't overmix or it will get tough) stir in chocolate chips.
6. Generously spray 12 muffin cups.  Divide mixture between muffin cups and sprinkle tops with brown sugar.  Bake 12-15 minutes or until a toothpick comes out clean.

Tips
**If you don't have buttermilk on hand add 1 tsp vinegar to 2/3 c of milk and let sit for 5 minutes before adding to the mixture.
**Use your favorite combination of nuts, chocolate of fruit as long as the total quantity equals 2 cups.  Try adding walnuts, pecans, raisins or dried cranberries.
**I used dark non-stick pans that cook quicker than some pans.  Adjust cooking time according to your oven and pans.
**You could use cupcake liners if you want

Double Chocolate Banana Muffins

Pin It I have a habit  of buying bananas and never eating them.  I know they are healthy, but I really can't handle the texture.  Because of this I always have very ripe bananas at my house and sometimes I just don't want banana bread.  I stumbled upon this recipe at Skinny Taste, my go to website for recipe ideas.  This is a great use for those leftover bananas.  I would describe it more as a dessert than a breakfast muffin, which is why I looked forward to waking up and eating one of these for 3 days in a row.

Double Chocolate Banana Muffins

3  ripe bananas, mashed

1/4 cup apple sauce

1 1/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

2 tbsp butter, softened

1/3 cup sugar

2 large egg whites

1/2 tsp vanilla extract

1/2 cup chocolate chips

1. preheat oven to 325 degrees.
2. Cream butter and sugar.  Add eggs, applesauce, vanilla and bananas.  Mix thoroughly.
3. Slowly add flour, cocoa, baking soda and salt.  Blend at low speed until just combined.  Be careful not to overmix.
4. Stir in chocolate chips.
5. Evenly divide mixture into 12 lined muffin cups.
6. Bake for 25-30 minutes or until a toothpick comes out clean.