Tag Archives: muffins

Peach Streusel Muffins

Since peaches are one of my favorite fruits, I always look forward to peach season and making all kinds of peachy treats—like these Peach Streusel Muffins! This recipe is adapted from one I found at A Few Short Cuts. I changed it up by using canola oil instead of vegetable oil, unbleached flour instead of white flour, and a little less butter in the streusel mixture to make the streusel more crumbly. Also, I used a little more chopped peaches in the batter, because you can never go wrong with that! 🙂

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Blackberry Gingerbread Muffins

Usually I think of making gingerbread during the winter holidays, but here’s a summer-ized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

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Strawberry Banana Muffins

Bananas and fresh strawberries make a great combination in this summery muffin! They’re so moist and full of delicious chunks of fresh strawberries. I love how the sprinkling of coarse sugar gives these muffin tops a little sparkle and crunchiness, too! I just did a light sprinkling, but you can do a heavier sprinkle if you want a real sugary top.

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Coffee Cake Muffins

This recipe gives you the best of both worlds…the yummy taste of a moist cinnamon streusel-topped coffee cake, drizzled with glaze and sprinkled with chopped pecans…all in an easy-to-eat muffin! It’s the perfect thing for breakfast or brunch. And if you’re not a morning person, it makes getting out of bed a little easier knowing you have a delicious muffin to look forward to! 🙂  

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Carrot Spice Muffins

Carrot-themed recipes remind me of springtime and Easter—maybe because I tend to see a lot of product packaging with bunnies and carrots this time of year! I actually am not a big fan of raw whole carrots, but I do like raw shredded carrots. Strange, right? I’m not sure why! So I tend to have shredded carrots in salads mostly. But here’s another way you can use shredded carrots—in these tasty Carrot Spice Muffins! They’re dense and moist, with a mildly sweet-and-cinnamon-spice flavor. Raisins give them an extra punch of sweetness. And I really like how they rise so nicely!

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