Are you a fan of Orange Creamsicles? I used to eat those a lot when I was a kid! If you like that orangey, creamy taste, you’ll probably enjoy these pretty and puffy rounded-top muffins. They have a great orange flavor and the white baking morsels give them an extra creaminess. They’re finished off with a yummy orange glaze and more of those creamy white baking morsels, coarsely chopped up and sprinkled on top.
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I had some extra egg nog, so I decided to create an egg nog muffin recipe of my own. These muffins rise very nicely, with wonderfully rounded tops. They’re not overly sweet, so they’re great spread with butter, jam, or even some cranberry chutney…and the Egg Nog Glaze adds a nice touch of sweetness on top!
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Chocolate and peppermint is a great combination for the holidays! I was wanting to make a Christmasy kind of muffin, so I thought I’d experiment a little with chocolate and peppermint and I came up with this Chocolate Peppermint Muffin recipe. It’s very rich and chocolatey, with some mini semi-sweet chocolate chips added in for good measure! 😉 And it has a nice, mild peppermint flavor. Topped off with a peppermint glaze and crushed candy canes, this is more of a dessert muffin than a breakfast muffin…but if you want one for breakfast, go ahead…it’s Christmastime, after all! 🙂
CHOCOLATE PEPPERMINT MUFFINS by NancyCreative
Preheat oven to 350˚F. Line 12 muffin cups with paper liners; set aside.
In medium bowl, blend flour, baking soda, and salt; set aside.
In large bowl, cream butter and sugar until well blended. Add eggs, 1 at a time, beating well after each addition. Mix in the yogurt, then add the vanilla and peppermint extracts, mixing well. Add the cocoa powder and blend everything well.
Add the flour mixture to the butter/sugar mixture, half the amount at a time, until well blended. Fold in the mini chocolate chips and stir just until the chocolate chips are evenly distributed in batter.
Spoon mixture into the 12 muffin liners (the muffin batter is thick, so you won’t be able to pour it!). Bake at 350˚F for 22-24 minutes or until toothpick inserted in center comes out clean (your toothpick may not come out totally clean because of the mini chips being in there–you may want to poke your muffin in a couple of places). Let muffins cool in pan for about 5 minutes, then remove to a wire cooling rack to cool completely.
When these are completely cooled, you can add the peppermint glaze…
PEPPERMINT GLAZE
In medium bowl, blend the powdered sugar with the milk or half and half, stirring until smooth. Add the peppermint extract and blend well. This will be a thicker, creamy glaze. Top each muffin with a spoonful of glaze, then add the crushed candy canes on top…as much or as little as you want.
There…don’t these look like Christmasy kind of muffins? It’s one of my new favorite flavors now…you just can’t go wrong with chocolate and peppermint!
Do you have a favorite holiday muffin recipe?
This is such a yummy blueberry muffin! I adapted the recipe from one I found in an older cookbook I have, The Great American Baking Book. These muffins have nice rounded tops and a sweet, crunchy streusel topping. And there are lots of juicy blueberries in them, too! I think these muffins are just as good as any bakery muffin. This recipe makes 6 jumbo muffins. If you want to make 12 regular muffins, decrease the baking time by about 5-10 minutes.
BLUEBERRY STREUSEL MUFFINS
STREUSEL TOPPING
Preheat oven to 375 degrees. Line a 6-cup jumbo muffin pan with paper liners (or a 12-cup regular muffin pan). In large bowl, cream butter and sugar until light and fluffy. Add the egg, mixing well, and then add the half & half and vanilla, mixing until well-blended. In medium bowl, combine flour, baking powder, and salt, and stir just enough to blend the dry ingredients. Add half of this flour mixture to the egg mixture and mix well; then add the other half and mix well (the batter will be pretty thick). Fold in the blueberries and distribute evenly in batter. You’ll have to do this slowly and gently if you’re using fresh blueberries, because the batter is thick and you don’t want to mash up all the blueberries when you’re stirring them in. Spoon the batter into the 6 jumbo muffin cups (or 12 regular muffin cups); distribute batter evenly among cups (each cup should be about 3/4 full).
Now you’ll need to make the streusel topping. In a medium bowl, add sugar, flour, cinnamon, and butter, cut into pieces. Use a pastry blender (or fork, if you don’t have a pastry blender) to cut in the butter with the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this streusel mixture over the top of each muffin cup, dividing the streusel evenly among the muffins.
Bake the jumbo muffins at 375 degrees for 30 minutes, or until toothpick inserted in center of muffins comes out clean (bake regular size muffins for 20-25 minutes). NOTE: if using frozen blueberries, you may need to bake a few minutes longer. Cool in pan 5-10 minutes; then remove from pan and cool completely on wire rack, or eat them while they’re warm–either way, they’re really good! 🙂
NOTE: You can also make this as a coffee cake, in a 9-inch square baking pan. Follow the same directions for making the batter and streusel…if you love blueberries, you can add up to 2 cups to the batter if you want. Grease your pan, fill with batter and top with streusel and bake at 375 degrees until a toothpick inserted in center comes out clean–about 45 minutes.
Linked to Sunday Showcase Party, Potluck Sunday, Sundae Scoop, Toot Your Horn Tuesday, Tasty Tuesday, Cupcake Tuesday.
I have a raspberry bush in my yard. It didn’t do too well this year, but I managed to collect a whopping 3 cups of raspberries from it! I decided to use most of them to try out this recipe, and ate the rest. 🙂 This recipe is adapted from one I saw at Cooking Light. The cream cheese and berries make it a deliciously moist muffin, and I decided to add a glaze to give it a little more sweetness. But they are good without the glaze, too, so you can make them either way. This recipe makes 16 regular–size muffins.
RASPBERRY–CREAM CHEESE MUFFINS (adapted from Cooking Light)
Preheat oven to 350 degrees. Line regular–size muffin/cupcake pans with paper liners (since this recipe makes 16, you could line 8 cups in each pan for even baking). In large bowl, combine softened cream cheese and butter; blend well. Add sugar and mix until fluffy. Add vanilla and eggs, and mix well.
In another bowl, combine flour, baking powder, baking soda, and salt; blend together. Add these dry ingredients to the egg mixture and blend well. Then add in the buttermilk, mixing well. Gently fold in the raspberries and nuts. Spoon batter into paper liners, about 3/4 full. Bake at 350 degrees for 25 minutes, or until a wooden toothpick inserted in center of each muffin comes out clean. Cool a few minutes, then remove muffins from pans and cool completely on wire rack.
Now you can add the glaze if you like…
POWDERED SUGAR GLAZE
Mix the powdered sugar and milk together, blending well. Drizzle lightly over each muffin. If you want, you can sprinkle additional chopped nuts over the glaze.
This is a great recipe for raspberries, and perfect for serving at breakfast or brunch. Or even afternoon tea.
I’m sure hoping my raspberry bush will do better next year!
Find more recipes at Tasty Tuesday, Tuesday at the Table, Tempt My Tummy Tuesday, and Cupcake Tuesday.
Raspberries
NancyC 