Muffins, Quick Breads, Snacks

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Red Velvet Chocolate Chip Muffins

On Valentine’s Day when my kids were growing up, I liked to make a special breakfast for them before sending them off to school. Here is a quick and easy little something you can add to your Valentine morning menu or maybe an after school Valentine’s Day snack! XOXO

Red Velvet Chocolate Chip Muffins

1½ cups flour
2 Tbl unsweetened cocoa
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
2/3 cup milk
1 egg
2 Tbl oil
1/4 tsp vanilla
1 tsp red food coloring

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, cocoa, sugar, baking powder, salt, and mini chocolate chips. In another bowl, whisk together milk, egg, oil, vanilla, and red coloring. Pour milk mixture over dry ingredients and stir by hand just until combined.

Scoop batter into muffin cups. Bake 18-22 minutes, or until centers are set. Cool in pan 10 minutes, remove from pan and cool on cooling rack.

Red Velvet Chocolate Chip Muffins 2

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Muffins

Eggnog Muffins

Had to have an eggnog fix today!

Eggnog Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog
1 egg
1/3 cup oil
1/2 cup sugar

Preheat oven to 400°. Stir together flour, baking powder, salt, and nutmeg. In another bowl, mix eggnog, egg, oil, and sugar. Add eggnog mixture to dry ingredients. Stir just until combined. Scoop batter evenly between 6 sprayed or paper lined muffin cups. Sprinkle with sparkling sugar and nutmeg. Bake 18-20 minutes.

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Breads, Breakfast, Brownies & Bars, Cakes, Candy, Cookies, Cupcakes, Dessert, Muffins, Pies, Quick Breads, Snacks, Yeast Breads

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

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Muffins, Quick Breads

Zucchini Chocolate Chip Muffins

Eat your vegetables!

Zucchini Chocolate Chip Muffins

3 eggs
2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1 cup oil
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1½ cups chocolate chips

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined.  Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans.  Bake 55 to 65 minutes or until pick in center comes out clean.  Cool for ten minutes on rack before removing loaves from pan.)

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Very Vanilla Crumble Muffins

Something warm on a cold morning. These muffins are not super sweet, so, I am declaring them healthy! Please don’t quote me on that. ;o)

Very Vanilla Crumble Muffins

Very Vanilla Muffins 2

Very Vanilla Muffins:
1¾ cups flour
1/2 cup sugar
2½ tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1 Tbl vanilla
3 Tbl oil
1/2 cup vanilla chips

Crumble Topping:
1/4 cup flour
2 Tbl sugar
2 Tbl softened butter

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, vanilla, and oil. Pour milk mixture over dry ingredients and stir by hand just until combined. Fold in vanilla chips.

In small bowl, stir together flour and sugar. Add softened butter and mix with fork until crumbly.

Drop batter into muffin cups, they will be full. Sprinkle heaping tablespoon of crumble topping over top of batter in each cup. Bake for 20-25 minutes (after about 12 minutes “tent” with foil to keep crumble topping light. Cool in pan 10 minutes, remove from pan and cool on cooling rack…or eat!

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins, Snacks

Peanut Butter Chocolate Chip Muffins

I needed a little something…a snack. Oh yea!

Peanut Butter Chocolate Chip Muffins

3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
2¼ cups flour
2 tsp baking powder
1/2 tsp salt
1¼ cups milk
1 cup mini chocolate chips

Preheat oven to 350°. In large bowl, cream peanut butter, sugar, and brown sugar. Mix in egg and vanilla. Stir together flour, baking powder, and salt, add alternately with milk to creamed mixture. Stir just until combined. Fold in chocolate chips. Scoop batter evenly into 12 sprayed or paper lined muffin cups. Bake 22-25 minutes, or until center of muffins are set. Cool on wire rack. Creamy peanut butter can be substituted for chunky, of course, I am just crazy about nuts! Enjoy!

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Muffins

Fruit & Nut Muffins

Craving a muffin! I made these a little sweet, and then, the bits of fruit give it a little more sweet! The nuts give them bites of crunch. Craving satisfied!

Fruit & Nut Muffins

1/3 cup raisins
1/3 cup dried cranberries (Craisins)
1/3 cup chopped dried apricots
1/3 cup golden raisins
2¼ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup milk
1/4 cup oil
1 egg
1/2 cup chopped pecans
1/2 cup chopped walnuts

Put raisins, dried cranberries, apricots, and golden raisins in small bowl and cover with hot water; let sit about 15 minutes. Preheat oven to 400°. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together sour cream, milk, oil, and egg; pour into dry ingredients and stir just until combined. Drain water from fruit and gently fold in fruit, pecans, and walnuts. Scoop into a 12 cup muffin pan, sprayed with non stick spray or lined with papers. Sprinkle with sugar crystals if desired. Bake for 18-20 minutes.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Pineapple Streusel Muffins

A quick breakfast or snack. Low sugar, low fat, and great flavor!

Pineapple Streusel Muffins

Pineapple Muffin Batter:
2 cups flour
2 tsp baking soda
1 tsp salt
1 (20 oz) can crushed pineapple, do not drain
2 eggs
1 Tbl oil
1/2 cup sugar
1 tsp vanilla
3/4 cup chopped walnuts

Streusel Topping:
3 Tbl flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup finely chopped walnuts
2 Tbl butter, melted

Preheat oven to 400°. In large bowl, stir together flour, baking soda, and salt. In medium bowl, stir together pineapple, eggs, oil, sugar, and vanilla. Pour pineapple mixture into dry ingredients and stir just until combined. Fold in the 3/4 cup chopped walnuts. Scoop batter into 12 sprayed or paper lined muffin cups. Make the streusel by stirring together the flour, brown sugar, cinnamon, nutmeg, and 1/4 cup finely chopped walnuts. Sprinkle streusel mixture over the top of batter in each muffin cup (about 1 Tbl in each). Slowly and evenly drizzle melted butter over the top of streusel mixture in each cup. Bake 20 minutes or until golden and center is set.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.