Blueberry Oatmeal Muffins

Another one of our Saturday morning muffin recipes. Someday, I won't be making these every week! :-) These have both oatmeal and blueberries and not as much sugar as most of the other recipes, so I consider them healthier than most of my recipes. Once in awhile, I need that.

Blueberry Oatmeal Muffins
1 1/2 c. flour
1 c. oatmeal
1/3 c. brown sugar
1 Tbsp. baking powder
1 c. milk
1/4 c. oil
1 egg
1 tsp. vanilla
1 1/2 c. fresh blueberries

In a large bowl, combine the flour, oatmeal, brown sugar, and baking powder. Make a well in the center and add the milk, oil, egg, and vanilla. Stir until just combined - the batter should still be lumpy. Fold in the blueberries. Line 12 muffin tins with paper liners and divide the batter between them. Bake at 400 degrees 15-18 minutes or until the tops are golden brown.

Eggnog Muffins

I love eggnog. I won't drink it any time of the year except Christmas. Somehow, it seems wrong to drink eggnog in July, but once Thanksgiving dinner is cleaned up, I break it out! I use it to make a lot of stuff too: fudge, cookies, muffins...

Eggnog Muffins
2 1/4 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. butter, melted
1 c. eggnog
2 eggs
1 tsp. vanilla

Combine flour, sugar, baking powder, and nutmeg in a large bowl. Make a well in the center and pour in the melted (and cooled) butter, eggnog, eggs, and vanilla. Stir just to combine - the batter should still be a little lumpy. Grease a muffin tin or line with paper liners. Divide batter into the muffin tin and bake at 375 degrees for 15-20 minutes.

You can make a glaze for the muffins with 1 c. powdered sugar and enough eggnog to make a thin glaze. Pour it over the muffins. I don't do this, really ever, because I make my muffins ahead of time and freeze them. Plus, we eat these for Saturday morning breakfast and without the glaze I can pretend they are nutritious. :-)

Raspberry White Chocolate Muffins

And... more Saturday morning muffins. I like to pretend these are healthy since they have fruit and Greek yogurt. That counts, right?

 

Raspberry White Chocolate Muffins

1/2 c. butter, softened

1/2 c. sugar

1/4 c. brown sugar

2 eggs

1/2 c. plain Greek yogurt

2 Tbsp. milk

1 Tbsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

 1 c. white chocolate chips

1 1/2 c. raspberries - fresh or frozen 

In a large bowl, combine the butter and sugars. Add in the eggs, stirring well, then the yogurt, milk, and vanilla. Add the flour, baking soda, baking powder, and cinnamon stirring just until combined. Gently fold in the white chocolate chips and raspberries. Divide into paper lined muffin tins. I always double my muffin recipes and this doubled made 36 muffins so it makes quite a few. Bake at 350 degrees about 15 minutes or until the top springs back when lightly touched.

Cinnamon Scones

  I used to make scones every Sunday for breakfast. That doesn't happen very often anymore, which is too bad because they are delicious and we all like them, but I work every third Sunday and when I don't work I like to sleep a little bit. Scones are a little time consuming, but they are worth the effort! Scones are the British version of biscuits but they are flavored and yummy! They are frequently served with jam or clotted cream, but we eat them plain.

 

Cinnamon Scones

2 c. flour

3 tsp. baking soda

2 Tbsp. sugar

1 tsp. cinnamon

1/4 c. butter, cold

3/4 c. milk

1 bag cinnamon chips

Mix the dry ingredients together. Cut in the butter until the mixture resembles course crumbs. Add the milk slowly until a soft dough forms. Stir in the cinnamon chips. On a floured surface, form the dough into a thick circle that is about 7 inches across. Cut into wedges (I do 12 wedges, but you can do less if you want) using a pizza cutter or a sharp knife. Bake at 400 degrees for 12-15 minutes or until the edges turn golden brown.

Pumpkin Chocolate Chip Muffins

This is one of my kids' favorite muffin recipes - probably because it is one of the few I add chocolate chips to and chocolate chips make everything better! They are always so excited when I make these muffins and have even been a little offended when I gave some extras away to friends.

 

Pumpkin Chocolate Chip Muffins

1 2/3 c. flour

1 c. sugar

1 Tbsp. pumpkin pie spice

1 tsp, baking powder

2 eggs

1 c. pumpkin

1/2 c. butter

1 c. chocolate chips

Mix the flour, sugar, spices, and baking powder together in a large bowl. Make a well in the center and add the eggs, pumpkin, butter, and chocolate chips. Stir just until combined. Divide in the 12 muffin cups either lined with paper liners or sprayed with cooking spray. Bake at 350 degrees 20-25 minutes or until tops are golden brown and centers are cooked through.

Apple Cinnamon Muffins

And more Saturday morning muffins. You can never have too many recipes for these...

I usually use this recipe when the boys refuse to eat certain apples. They will somehow ignore an apple or two at the bottom of the fruit drawer until they are too bruised or old (which doesn't take much) for them. So I use those apples for muffins.

 

Apple Cinnamon Muffins

1 1/2 c. flour

3/4 c. sugar

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/2 c. milk

1/3 c. butter, melted

1 egg

1 c. finely chopped apple

Combine flour, sugar, baking powder, and cinnamon in a medium bowl. Make a well in the center and add the butter, milk, and egg. Mix just until everything is combined - the batter should still be a little lumpy. add in the apple and fold in. Divide batter into 12 muffin tins and bake about 20 minutes at 375 degrees or until tops are golden brown.

Blueberry Muffins

More Saturday morning muffins. Who doesn't love a fresh blueberry muffin? I use plain non-fat Greek yogurt in these so they are really moist and even have some protein! And fresh berries! Nutritious, right? Just looking out for my kids...

 

Blueberry Muffins

2 1/2 c. flour

1 1/3 c. sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 c. oil

2/3 c. milk

1 Tbsp. vanilla

1 c. Greek plain non-fat yogurt

2 c. blueberries

Combine flour, sugar, baking powder, and salt in a large bowl. Make a well.  Add eggs, oil, milk, vanilla, and yogurt. Mix just until combined. Fold in the blueberries. Batter should. still be a little lumpy. Divide into lined or greased muffin tins and bake at 375 degrees for 25 minutes or until lightly golden on top.

Almond Raspberry Muffins

More Saturday morning muffins. Can I reiterate how much we all love this tradition?

 

Almond Raspberry Muffins

1/2 c. oil

3/4 c. sugar

1 egg

1/2 c. plain, nonfat Greek yogurt

1/2 c. milk

1 tsp. almond extract

1 1/2 c. flour

1/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. raspberries

Mix together oil, sugar, and egg. Add the yogurt, milk, and almond extract. add in the flour, baking soda, baking powder, and mix. Batter will be lumpy, do not over mix. Fold in the raspberries. Divide the batter into 12 muffin cups, either greased or lined with paper liners. Bake at 350 degrees for about 20 minutes, or until the tops are golden brown.

Peanut Butter Muffins

And... another muffin recipe from our Saturday morning adventures. This week was peanut butter muffins. Any muffin with chocolate chips is a hit in this house. Chocolate makes everything better, right? That includes muffin recipes!

 

Peanut Butter Muffins

2 1/2 c. flour

2 tsp. baking powder

1/2 tsp.salt

2/3 c. brown sugar

6 Tbsp. butter, melted

1/2 c. peanut butter

2 eggs

1 c. milk

3/4 c. chocolate chips

Put flour, baking powder, salt, and brown sugar in a medium sized bowl and make a well in the center. Add butter, peanut butter, eggs, and milk. Mix to combine - batter will still be lumpy. Add chocolate chips and stir in. Line muffin tins with paper liners or grease muffin tins. Fill 2/3-3/4 full and bake at 375 degrees for about 20 minutes or until the muffins begin to turn golden brown. Makes 12.

Banana Blueberry Muffins

More Saturday morning muffins with more bananas. :-)

 

Banana Blueberry Muffins

1 1/2 c. flour

1 tsp.baking soda

1 tsp. baking powder

1/2 tsp. salt

3 large ripe bananas

3/4 c. sugar

1 egg

1/3 c.melted butter

1 c. fresh or frozen blueberries

Combine flour, baking soda, baking powder, and salt in a large bowl.Make a well in the center and add mashed ripe bananas, sugar, egg, and butter. Mix just until batter is moistened. Fold in blueberries. I have found that if you use frozen berries, it will turn the batter a blue/ purple, which my kids think is pretty cool. Fresh ones don't do this so much and you will have normal looking muffins. Line muffins tins with paper cups or grease. Divide batter into the muffin tins. Bake at 375 degrees for 20 minutes or until done. Makes 12 muffins.

Banana Coconut Muffins

More Saturday morning muffins recipes. More that use up old bananas. #6 was pretty funny about this one as I was making it. The boys had a two hour delay today due to cold temperatures so he was home as I was mashing up bananas. He looked at the bananas and said "I thought you use the old bananas for that." I assured him that I do use the old bananas - and the bananas in it were old. He seems to be under the impression that brown bananas aren't old, only the black ones are old. Yuck. The only thing brown bananas are good for is - muffins!

 

Banana Coconut Muffins

2 c. flour

1/2 c. sugar

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 c. milk

1 egg

1/3 c. oil

1 c. mashed banana

1 tsp. vanilla

3/4 c. shredded coconut

Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in the center and add in remaining ingredients.  Mix just until combined - the batter should be lumpy. Line muffin tins with paper liners or grease. Fill about 2/3 full of batter and bake at 375 degrees 18-20 minutes. Makes 12 muffins.

Banana Oatmeal Muffins

Another Saturday morning breakfast item... and another way to use up old, mushy bananas. Maybe one day I will figure out how many bananas to buy each week so they aren't gone in a day or left rotting on the counter. Sigh. At least there are plenty of ways to use them up and these muffins have fruit and oats so they are really nutritious, right?

 

Banana Oatmeal Muffins

2 c. flour

1 c. quick-cooking oats

1 c. brown sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. nutmeg

1 1/2 c. mashed banana

2 eggs

1/3 c. butter, melted

Mix all dry ingredients together in a medium sized bowl. Make a well in the center and add the wet. Stir just until all is moistened - there should still be some lumps in the batter. This says to use quick-cooking oats, but I have also used regular oats and it has been fine. Scoop into lined or greased muffin tins and bake at 375 degrees for 12-15 minutes. This recipe makes more than 12 - I usually get 20-21, although that depends a little on how much banana I put in. I tend to add what ever banana I have on the counter so sometimes it is a little more than what the recipe calls for.

Coconut Cranberry Muffins

Another of our Saturday morning muffin recipes. The recipe calls for cranberries, but I can't remember ever actually buying cranberries, so it isn't something I would normally have in the house. I use Craisins instead. The recipe might be better if you use real cranberry, but my kids like this one just fine and are excited to see them when I make them.

 

Coconut Cranberry Muffins

2 c. flour

3/4 c. sugar

3/4 c. unsweetened coconut

1 Tbsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/4 c. buttermilk

2 eggs

1/4 c. oil

1 tsp. vanilla

1 tsp. coconut extract

1 c. chopped cranberries

Put flour, sugar,1/2 c. coconut, baking powder, baking soda, and cinnamon in a large bowl. Make a well in the center and add buttermilk, eggs, oil, vanilla, and coconut extract. Stir together just until blended - the batter should still have some lumps in it. Add the cranberries and stir to combine. Divide batter into 18 muffin cups lined with paper liners of greased. sprinkle with remaining coconut. Bake about 20 minutes at 400 degrees or until tops are golden.

Chocolate Banana Muffins

We seem to eat bananas in spurts. Some weeks we eat them all in a day or two and other weeks they sit around and turn brown. I don't do brown bananas. Once they start getting spots on them, I am done. The boys will still eat them, but not me. Too many spots and even the boys are done. I save my old bananas to turn them into other foods, because they are still good for something and I hate to waste food. I used to make banana bread with them, but the boys got tired of banana bread and banana muffins. So I disguised them. Well, not really, because the boys knew what I had done, but I turned them into chocolate banana muffins. They eat those with no problem! Chocolate makes everything better! Matthew is funny. One day when he was watching me mash the bananas he called them "squishy" bananas. So I guess these are squishy banana muffins. The original recipe can be found here.

 

Chocolate Banana Muffins

1 1/2 c. flour

1/2 c. cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1/2 c. brown sugar

1/2 c. granulated sugar

1/2 c. milk

1 egg

1/2 c. oil

1 tsp. vanilla

1-1 1/2 c. mashed banana

1/2 c. chocolate chips

Place flour, cocoa, baking soda, baking powder, and both sugars in a large bowl and make a well in the center. Add milk, egg, oil, and vanilla and mix well. There will still be lumps, but that is ok. Add mashed banana and stir, then add chocolate chips and mix them in. Grease 12 muffin tins or line with paper cups. Fill 2/3-3/4 full. Bake at 350 degrees for 15-20 minutes. They are done when a fork comes out clean or with only a crumb. This makes 12-16 muffins. I always double my recipes to feed my hoard of starving boys and this makes 35 for me when the recipe is doubled.

Eggnog Muffins

It's a little amazing, but we had some leftover eggnog this year. How was it not all gone, espeically after all my baking? But it was still in the refrigerator so I knew the time had come to make eggnog muffins for our Saturday morning breakfast. I think the boys may have been more excited about these than the were the cookies. Go figure.

 

Eggnog Muffins

1 c. eggnog

2 eggs

1 tsp. vanilla

1/3 c. brown sugar

1/3 c. oil

1 c. flour

1 c. oatmeal

1/2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

sprinkle of salt

Mix flour, oatmeal, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Make a well in the center and add eggnog, eggs, vanilla, brown sugar, and oil. Mix until ingredients are just combined.  Line muffin tin with paper liners and scoop in batter. Bake at 400 degrees for 15-20 minutes or until the tops spring back when touched.

Chocolate Scones

These chocolate scones are a family favorite. The boys have been known to wait a couple of hours for me to wake up and bake them on Sunday mornings. Scones are particularly good when they are right out of the oven - or maybe we just don't want to wait!

 

Chocolate Scones

 2/3 c. heavy cream (I usually use milk)

1 egg

1 tsp. vanilla

1 3/4 c. flour

1/4 c. cocoa powder

1/2 c. sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. cold butter

2/3 c. chocolate chips

Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Use a pastry blender to cut in flour. You can use two knives if you don't have a pastry blender. Blend until mixture resembles coarse crumbs. Stir in chocolate chips. We like to use vanilla chips in these scones as well. Add cream, egg, and vanilla and stir just until dough comes together. Transfer dough to a lightly floured surface and pat into an 8 inch circle. Cut into 12 wedges with a pizza cutter. Or you can use a large scoop and drop dough onto cookie sheet. Bake at 375 degrees for 15-18 minutes.

Applesauce Muffins

Most of my muffin recipes have to be doubled to feed all my boys - and even at that, the boys are cut off after four muffins. This recipe is one of the few that make 24 without doubling. And they are 24 good sized muffins. It wouldn't be difficult to cut it in half if you don't have a house full of ravenous boys, however. They freeze really well and are good with store bought applesauce or homemade. The spices make your house smell incredible while they are baking!

 

Applesauce Muffins

1 c. butter, nearly melted

 2 c. sugar

2 eggs

2 c. applesauce

1 tsp. vanilla

4 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. cloves

1 tsp. allspice

1 c. chopped nuts, optional

1 c. raisins, optional

Cream butter and sugar together then add eggs, applesauce, and vanilla. Stir well. Add flour, baking soda, and spices and stir until well combined. Add nuts and raisins, if desired. Use either cupcake wrappers or greased muffins tins and divide batter into sups equally. Will make 24 large muffins. Bake at 350 degrees for 15 minutes or until golden brown.

Pumpkin Muffins

When my kids were little they liked to get up on Saturday mornings and watch TV. They weren't able to find the channels by themselves or get breakfast. One day I had a thought... what if I made muffins the night before, poured milk in cups and left them in the fridge, and set the TV to the right channel (back in the day when you actually had to get up and turn a knob to change the channel) for cartoons? Would I be able to sleep in.... why, yes! I would! It worked out really well and muffins on Saturday mornings became our tradition.

Pumpkin Muffins
1 2/3 c. flour
1 c. sugar
1 Tbsp. pie spice
1 tsp. baking powder
2 eggs
1 c. pumpkin
1 stick butter, melted
1 c. chocolate chips

Mix flour, sugar, pie spice, and baking powder. You are supposed to mix eggs, pumpkin, and melted butter in a separate bowl but I always make a well in the dry ingredients and put the wet ones in the well. Mix well. Add in chocolate chips - I don't measure those. There's no such thing as too many chocolate chips, right? Line muffin tins with liners or grease them. Divide dough into 12 muffin cups. Bake at 350 degrees for 20-25 minutes.