Tag Archives: muffins

rhubarb and sour cream muffins in pan

Celebrate Spring With These Sweet Rhubarb and Sour Cream Streusel Muffins

You know spring is near with the first sight of rhubarb. These Baking Therapy rhubarb sour cream muffins are soft, sweet and studded with tangy rhubarb. The sour cream adds to the tender crumb and the brown sugar streusel lends the perfect crunchy texture. This recipe comes together easily (just 35 minutes!) — and if you’re not a fan of rhubarb, simply swap in for your favourite springtime fruit.

rhubarb sour cream muffins in pan

Rhubarb and Sour Cream Streusel Muffins

Prep Time: 10 minutes
Bake Time: 25-35 minutes
Total time: 35-45 minutes
Servings: 8 large or 16 regular muffins

Ingredients:

Streusel
½ cup brown sugar
⅓ cup flour
⅓ cup rolled oats
Pinch salt
4 Tbsp butter, room temperature, but still cool

Muffins
1 ½ cup all-purpose flour
½ cup rolled oats
1 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
6 Tbsp butter, melted and cooled
½ cup sour cream
⅓ cup milk
1 tsp vanilla bean paste (or extract)
1 cup rhubarb, diced into small chunks

rhubarb sour cream muffin ingredients on countertop

Directions:

1. Preheat oven to 375°F. Line large or regular muffin tins with paper cups.

2. For the streusel: in a medium bowl, combine the brown sugar, flour, roll oats and salt. Work the butter into the dry ingredients with your fingers until it’s incorporated and crumbly. Set aside.

Related: These Muffin Recipes Will Turn You Into a Baking Person

3. For the muffins: whisk together the flour, rolled oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the egg, melted butter, sour cream, milk and vanilla.

4. Create a well in the centre of dry ingredients and add the wet ingredients. Using a spatula, fold the batter together until it’s just combined, the batter will be very thick. Add the chopped rhubarb and fold to combine.

rhubarb sour cream muffin batter

5. Using a cookie scoop, fill the muffin cups about half full. Spoon about 1 Tbsp of the streusel overtop of each. Bake for 25-35 minutes until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.

rhubarb sour cream muffins before baking

three rhubarb sour cream muffins

Like Sabrina’s rhubarb and sour cream muffin recipe? Try her key lime pie cupcakes or her gluten-free quinoa chocolate cake.

cardamom teff muffins on green plate

These Cardamom Teff Apple Muffins Will Be Your New Go-To Breakfast Recipe

These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin. Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.

Cardamom teff apple muffins on plate

Cardamom Teff Apple Muffins

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12 muffins

Ingredients:

Muffins
1 cup flour
½ cup teff flour (teff grains are incredibly small and can easily be mistaken for teff flour when shopping — be sure to buy teff flour and not the whole grains for this recipe)
½ cup oat flour
½ tsp salt
1 Tbsp baking powder
1 tsp cardamom
½ tsp cinnamon
2 large eggs
½ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 Tbsp vanilla extract
2 Tbsp applesauce
1 Granny Smith apple diced

Crumble
¼ cup butter softened
¼ cup pecans
¼ cup oats
⅓ cup brown sugar
¼ cup flour
2 Tbsp teff flour
Dash of cinnamon
Dash of cardamom

Ingredients for Cardamom teff apple muffins

Directions:

1. Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.

2. In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.

Related:  Our Best Healthy Muffin Recipes for Busy On-The-Go Mornings

3. Dice the apple into small pieces and set aside.

4. Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.

Cardamom teff apple muffins batter

5. In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.

Cardamom teff apple muffins crumble topping

6. Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for 20-25 minutes.

Cardamom teff apple muffins in tray

Love Eden’s muffins? Try your hand at her hearty teff breakfast bowl or comforting sweet potato blondies.

The Whole Family Will Jump Right out of Bed for These Cinnamon Streusel Muffins

Love the smell and flavour of cinnamon? Then these muffins — a moist yogurt-based vanilla cake with a crumbly cinnamon streusel — are for you. But, wait! There isn’t just a topping of streusel. There’s also a hidden layer inside each muffin to ensure you get a hint of cinnamon in each bite. This recipe will work with both plain or vanilla Greek yogurt, but I highly recommend using the full fat variety for maximum flavour. If the aroma of these muffins cooking doesn’t get you out of bed in the morning, we don’t know what will.

Cinnamon Streusel Muffins

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

Muffins
¾ cups unsalted butter, melted
¾ cups light brown sugar, packed
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 cup plain Greek yogurt
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Streusel
½ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp ground cinnamon
Pinch fine salt
¼ cup unsalted butter, cold and cubed

Directions:

1. Preheat oven to 350°F. Line a muffin tray with 12 liners.

2. In a large mixing bowl, stir together the melted butter and brown sugar. Whisk in the eggs, vanilla and yogurt until well blended.

3. Sift in the flour, baking soda, baking powder and salt. Stir until ingredients come together.

4. Scoop a heaping Tbsp of the batter into each muffin liner.

Related: Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

5. For the streusel: in a medium mixing bowl, add the flour, brown sugar, cinnamon and salt. Stir to combine. Using your hands, work in the butter until a crumb mixture is formed.

6. On top of the batter already in the muffin tray, sprinkle with a heaping tsp of the streusel mixture.

7. Divide the remaining batter on top of the 12 muffins, followed by the remaining streusel mixture.

8. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean.

Tip: Drizzle with vanilla glaze if desired! To make the vanilla glaze, simply whisk together 1 cup powdered sugar, 1 Tbsp cream and 1 tsp vanilla extract until smooth. If mixture appears thick, add more cream. If mixture appears thin, add more powdered sugar.

Love this muffin recipe? These lemon meringue cupcakes and matcha and white chocolate oat muffins will surely satisfy too.

Savoury Pumpkin, Feta & Sage Muffins You’ll Crave More Than Cornbread

It’s fall, so you know what that means: cue pumpkin everything! But instead of opting for all the sweet treats, think savoury for a change. We wanted to make a muffin that would stand up to its cornbread contender and taste equally full-flavoured with hints of sweetness. The marriage of pumpkin, feta and sage makes for a sweet, salty and earthy flavour that achieves just that. A quick tip: when buying pumpkin puree, grab the unsweetened, sugar-free stuff. And, if you like a little extra texture, you can always dice up about 1 cups’ worth of pumpkin or butternut squash, roast it and fold it into the batter along with the feta and sage for extra bite. Slather some butter on these when warmed, or eat them as is – either way, they make for the perfect addition to your autumn menu.

Savoury Pumpkin, Feta & Sage Muffins

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins

Ingredients:

2 cups almond flour
2 tsp baking powder
¼ tsp sea salt
Pinch of pepper
½ cup + 2 Tbsp pumpkin puree
2 eggs
2 Tbsp extra-virgin olive oil
2 Tbsp almond milk
1 tsp maple syrup
½ cup crumbled feta
2 Tbsp fresh sage, finely chopped
3 Tbsp pumpkin seeds

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients (pumpkin puree, eggs, oil, milk and maple syrup). Then pour the dry ingredients into the wet bowl and mix to combine. Fold in the feta and sage.

4. Oil a muffin tin or add liners to them, pour about ¼ cup of batter into each muffin hole.

5. Top the muffins with pumpkin seeds and bake in the oven for 25 minutes or until an inserted toothpick comes out clean. Ensure the muffin tray is placed on the top rack of the oven to prevent the bottoms from burning.

We’re here to keep you salivating with these 20 perfect pumpkin recipes that aren’t dessert. Still craving sweets? Try these 30+ warm and cozy fall treats.

Guilt-Free Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Eating cupcakes is an indulgent treat, but what if your cupcake could also provide your body with healthy fats, protein and beta-carotene? Our nutritious carrot cupcakes are far better for you than their traditional, white flour, sugar-laden cousins, meaning they can double as a snack or even breakfast. We skip the dairy-filled buttercream icing for a “pegan” alternative that blends up cashews, lemon juice and maple syrup for a rich and healthy frosting.

Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 cupcakes

Ingredients:

Cupcake Batter:
1 ½ cups almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
3 eggs
⅓ cup maple syrup
¼ cup coconut oil, melted
¼ tsp pure vanilla extract
1 ½ cups grated carrot

Cashew “Cream Cheese” Frosting:
1 cup cashews, soaked for 2 hours or up to overnight
4 Tbsp unsweetened dairy-free milk
2 Tbsp lemon juice
2 Tbsp maple syrup
1 Tbsp coconut oil
Pinch of sea salt

Optional Toppings:
Cacao nibs
Coconut flakes
Lemon zest

Directions:
1. Mix together the dry ingredients (almond flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg). Ensure the baking soda is mixed in very well, otherwise it can turn the carrots green.
2. In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil, vanilla extract).
3. Stir the dry ingredients into the wet, and then fold in the grated carrots.
4. Once everything is well combined, scoop ¼ cup of batter into a lined or oiled muffin tin, bake in a 350°F oven for 23-25 minutes, or until an inserted toothpick comes out clean.
5. As the cupcakes are baking or cooling, prepare the icing by blending all ingredients in a blender or food processor until a smooth and silky texture forms.
6. Once the cupcakes are cool, ice them using an offset spatula or spoon, or with a piping bag (you can make this out of a Ziploc bag).
7. Top with cacao nibs, coconut flakes or lemon zest, or leave them plain.

For more wholesome baked goods, browse these 60 Vegan Desserts Even Non-Vegans Will Love and 12 Healthy Muffin Recipes for Busy On-The-Go Mornings.

5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

These Paleo Pumpkin Chocolate Chip Muffins are Grain (And Guilt) Free

Just because you’re paleo or grain-free doesn’t mean you should miss out on all of the spectacular baked goods the fall season has to offer.  Pumpkin muffins are classic, but they’re usually made with white flour and white sugar.  Replacing those ingredients with coconut flour and coconut sugar adds a great kick of fibre and a subtle sweet taste that marries well with the spiciness of the ginger and cinnamon. And who can resist a muffin that combines both pumpkin and chocolate? After all, a baked good that can transition from breakfast to dessert is one you want in your repertoire.

Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes
Servings: 14 muffins

Grain-Free Paleo Pumpkin Chocolate Chip Muffins

Ingredients:
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves

1 1/2 cups pumpkin puree
2/3 cup coconut sugar
1/2 cup coconut oil, melted
6 eggs
1 tsp vanilla extract
1 cup mini chocolate chips

Directions:

1. Preheat the oven to 375°.
2. In a bowl, combine all dry ingredients, except for the chocolate chips.
3. Lightly melt the coconut oil and then whisk together all of the wet ingredients in a bowl.
4. Pour the wet mixture into the dry and stir well, so a smooth batter forms.
5. Using your spatula, fold the chocolate chips into the batter.
6. Line a muffin tin with liners or oil them with a little coconut oil and scoop the batter in.
7. Bake for 30 minutes, or until an inserted toothpick comes out clean.

Looking for more paleo-friendly recipes? Check out these 5 Eggless Paleo Breakfasts (Plus an Epic Grain-Free Granola)

CranberryEggnogMuffins

Cranberry Muffins to Cozy up with This Winter

By Barbara Mayhew

Cranberries grow in Prince Edward Island and are a versatile food. I remember as a small child going with my mother and grandmother to pick wild cranberries. In the fall, these berries were highly sought after. We used them fresh in cranberry sauce and froze them for use over the winter months.

The cranberries used in this recipe were grown in Farmington, near Souris, in the eastern part of P.E.I. A visit to Mikita Farms to watch the wet-harvesting of the cranberries got my creative juices flowing and inspired this recipe. I like to know where my food comes from, and being able to watch the cranberry harvest and then stop by the stand at the farm gate to buy the berries, meant I was able to use the freshest local produce available.

Cranberry-Banana Eggnog Muffins, Courtesy of Barbara Mayhew,  myislandbistrokitchen.com, Charlottetown

These muffins combine cranberries with eggnog – two classic winter flavours.

CranberryEggnogMuffins

Prep time: 20 minutes
Baking time: 45 minutes
Yield: 12-14 standard-size muffins

Ingredients
1 cup (250 mL) cranberries (fresh or frozen), coarsely chopped
1½ Tbsp (20 mL) sugar
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole-wheat flour
⅔ cup (150 mL) lightly packed brown sugar
¼ cup (50 mL) rolled oats
1½ Tbsp (20 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg
⅛ tsp (0.5 mL) allspice
1 Tbsp (15 mL) grated orange rind
1 extra-large egg, lightly beaten
¾ cup (175 mL) eggnog
½ cup + 1 tbsp (125 mL + 15 mL) vegetable oil
⅓ cup (75 mL) mashed banana
¼ cup (50 mL) orange juice
2 Tbsp (30 mL) maple syrup
1½ tsp (7 mL) vanilla
Streusel
¼ cup + 2 tbsp (80 mL) all-purpose flour
3 Tbsp (45 mL) brown sugar
½ tsp (2 mL) cinnamon
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) chopped pecans

Directions
Streusel
1. In medium bowl, combine flour, brown sugar and cinnamon.
2. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in pecans. Set aside.
Muffins
1. Preheat oven to 450°F (230ºC). Grease muffin tin, including top of tin.
2. In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries. Set aside.
3. In large bowl, combine all-purpose and whole-wheat flours, brown sugar, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and orange rind. Mix well. Set aside.
4. In liquid measure, stir together egg, eggnog, oil, mashed banana, orange juice, maple syrup and vanilla. Whisk together.
5. Pour wet ingredients into well in centre of dry ingredients. Stir just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.
6. Spoon batter into prepared muffin tin, filling almost to top. Sprinkle with streusel mixture.
7. Transfer muffins to oven and immediately reduce heat to 400ºF (200ºC). Bake 20 to 22 minutes, or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.
8. Let muffins rest in muffin tins for 5 minutes, then transfer to wire rack.

My Island Bistro Kitchen
My blog focuses on local Maritime foods and beverages, with a particular concentration on those produced in P.E.I. In addition to sharing my own recipes, I write stories about local food and beverage producers and feature their products in recipes that I share on my blog.

Sweet Eats: Healthy Carrot, Banana and Chocolate Chip Muffins

Carrot Banana Chocolate Chip Muffin recipe

When I was in high school, my friends and I would get these giant muffins from a corner store after class. They were actually enormous rounds of cake disguised as muffins. They were delicious. Unfortunately, my grown-up self can’t eat a giant loaf of ‘muffin’ cake everyday. Now I make muffins that still taste as good but have a healthier ingredients jam-packed inside.

These muffins have healthy components like yogurt, carrot, banana, flax and oat bran, but are cleverly hidden by a handful of chocolate chips and vanilla. Eat these on the go, for breakfast or as an afternoon snack.

Healthy Carrot, Banana and Chocolate Chip Muffins

Ingredients:

½ cup granulated sugar
½ cup plain yogurt
1/3 cup canola oil
2 large eggs
1 cup grated carrot
2 bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons flax seeds
¼ cup oat bran
1 cup chocolate chips, divided

 

Directions:

1. Preheat oven to 375F. Line a 12-cup muffin tin with muffin liners.

2. In a large bowl, combine sugar, yogurt, oil, eggs, carrot, bananas and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, flax seeds and oat bran.

3. Pour the dry ingredients into the eggs mixture and mix just until combined. Add ½ cup chocolate chips. Spoon mixture into prepared muffin tin.

healthy carrot banana chocolate chip muffins recipe

4. Bake for 17 to 20 minutes until golden. Using a toothpick, insert into the center of a muffin to make sure it comes out clean. Let cool on a rack.

Healthy carrot banana chocolate chip muffins

5. While muffins are cooling melt remaining ½ cup chocolate in a microwave-safe bowl in the microwave on 1-minute blasts. Drizzle chocolate over muffins.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.