Double-Dutch Dark Cocoa Muffins

Nothing says “I love you” like fresh-baked goods containing chocolate! Well, I guess flowers might help too, wink, wink. But fresh-baked muffins for quick on the go breakfasts are just as sweet! Realistically I can’t produce a huge fantastic breakfast seven days a week, and I love any excuse to eat chocolate in the morning. I’m telling you, these muffins could be a dessert… but they are categorized as a breakfast food, thank you very much!
The key to these muffins is Double-Dutch Dark Cocoa. I buy mine from King Arthur Four, and it is the perfect combination of black cocoa and Dutch cocoa so the color is deep and rich. Not to mention the amazingly decadent flavor. This is the fanciest way to eat breakfast… at least in my house on a non-holiday.
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Here is what you will need…

  •  1 3/4 C. All Purpose Flour
  • 3/4 C. Sugar
  • 3 Tbsp. Cocoa
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 C. Milk
  • 1/2 C. Coconut Oil ( you can use Vegetable Oil if you prefer)
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1 C. Dark Chocolate or Semi-Sweet Chocolate Chips…. again, I prefer Ghirardelli

Here was my Process…

  1. Preheat oven to 350 degrees F and prepare muffin pan with parchment liners.
  2. In a large mixing bowl or mixer combine flour, sugar, cocoa, baking powder and baking soda. Mix gently until combined.
  3. In a small bowl whisk the egg and milk until foamy and set aside.
  4. Add oil and vanilla to dry ingredients and mix until well combined.
  5. Add milk mixture and beat until smooth.
  6. Spoon batter into prepared muffin tins. This recipe makes 12 regular sized muffins or 7 large muffins…. I know, what and odd number!
  7. Bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on a wire rack, BUT… If you can, eat one while it is still warm… you can thank me later.

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Happy Baking!

Lemon Summer Muffins

Hello bakers! Well, my world has been a little upside down, so I needed to take a minute and get used to things. Unfortunately, I am not a stress baker! I choose to read and cry and drink a little wine. I just can’t help it. But I am back with a brand new computer and some fun baking inspiration. I am loving muffins that can be cupcakes, and vice versa. I wanted a little bit of sweet in my muffin, but I also wanted a little less sweet in my cupcake. So, Cupins! I don’t really like that name and the other option was Muffcakes, and…. that just wasn’t working for me either… for obvious reasons!

As much as I love chocolate, it is just too hot for such a heavy treat. But fresh lemon is the very essence of summer. It is crisp, fresh, refreshing and genuinely tasty. Everything about a lemon makes me smile. The fact that you can put it in your water, or in your cookies or in your pasta sauce just makes me love it that much more. I made a simple lemon glaze to delicately drizzle over my muffins/ cupcakes, but they are great without.

So, what you will need…

  • 1 3/4 C. All-Purpose Flour, sifted
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 Tbsp. Grated Lemon Zest
  • 2 Large Eggs
  • 1/2 C. Nonfat Milk
  • 3/4 C. Granulated Sugar
  • 6 Tbsp. Unsalted Butter, Softened
  • 1/2 C. Fresh Lemon juice
  • 1/2 C. Confectioners Sugar

Here was my process…

  1. Preheat oven to 450 degrees F. and line a muffin pan with muffin liners. This recipe makes 12 regular size muffins.
  2. In a medium-sized bowl, sift together flour, baking powder, baking soda, salt and add lemon zest. Set aside.
  3. In another bowl whisk eggs until blended.
  4. Add sugar, butter, and 1/4 C. Lemon juice to the egg mixture.
  5. Slowly add the milk and stir with a wooden spoon until smooth.
  6. Add the dry ingredients to the egg mixture and stir until just combined.
  7. Spoon the batter equally into prepared muffin tins.
  8. Bake at 400 degrees F. for 12 minutes. Let cool completely before glazing.
  9. To make the glaze take the remaining lemon juice and the confectioners sugar and combine in a bowl, stirring until smooth. Drizzle glaze over each muffin. Let set, and enjoy!

This is a super delicious, and refreshing little treat. You can have it for breakfast with a cup of tea and some blueberry yogurt, or for dessert with a scoop of frozen yogurt. These also stand well on their own. Plus you don’t have to worry about feeling gross and full, just happy and satisfied.

Happy Baking!

Blackberry Brie Muffins

This was a fun little adventure in my kitchen. It is starting to get warmer and more springlike around these parts, and I just wanted to celebrate spring while still being prepared for the cold, through a muffin! I actually started out just using blackberries, but the strawberries were so juicy and beautiful, I had to show them some culinary love as well! So I did half blackberry brie, and half strawberry brie muffins. They were both great, although I was a bigger fan of the blackberry ones just because they are my favorite berry!

They came out moist and smelling incredible. even my picky eating friend who said, “What is brie? I won’t be messing with those.”, he liked them both! So that is a sign of success in my kitchen, and so these muffins get an A+!

So, you will need…

*yields 12 muffins

  • 1 3/4 C. All-Purpose flour
  • 1/2 C. Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg, beaten
  • 3/4 C. Milk
  • 1/4 C. Canola Oil
  • 1/2 C. Fresh Blackberries, or Fresh Strawberries cut into pieces
  • 1/2 C. Brie cut into pieces – they can be as big or as small as you want. I cut off the rind, but that is also up to you

Here was my process…

  1. Preheat the oven to 400 Degrees F and prepare the muffin pan with liners or grease.
  2. In a medium bowl, combine flour, sugar, baking powder and salt.
  3. In a separate bowl whisk egg until fluffy, about 1 minute.
  4. Add milk and oil to egg, whisk for another 30 seconds or so.
  5. Make a well in the center of the dry mixture, and add the wet mixture. Mix until everything is combined.
  6. Add blackberries or strawberries and brie to mixture, mix well.
  7. Spoon into prepared muffin pans, bake at 400 degrees F for 18-20 minutes until muffin tops are a slight golden blonde.

 

I think these are best when they are warm, I even put some fat free frozen yogurt on mine! But they are great at any temperature and they can be enjoyed at anytime!

Happy Baking!

Pumpkin Pie Spice Muffins with Cinnamon-Vanilla Glaze

This is my own take on the Pumpkin Muffin. I am not a fan of pumpkin pie because of its texture, but I love the flavor. This is a muffin that tastes like a spiced pumpkin pie, and the glaze adds a cupcake feel that is just plain fun! The glaze is optional of course, but my muffins are less sweet than usual so the glaze adds the perfect amount of sweetness.You can heat them up and enjoy with vanilla frozen yogurt for dessert, with a cup of coffee for breakfast, or just in the mid afternoon for a nice snack. No matter when and where they are always delicious.

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Here was my process…

I like to roast my own sugar pumpkin to bake with. But a can of pumpkin can be so much easier! If you are roasting the pumpkin set the oven to 350 degrees. Split the pumpkin and scoop the “guts” out. (Roasting the seeds to put on the muffins is always great). Place split, seeded pumpkin cut side down on baking sheet, cover with foil and cook for 90 minutes.Remove pulp of pumpkin and then puree in a blender. You will need about 2 cups of pumpkin puree. If you are using a can, you will need one 15 ounce can of pumpkin puree.

Next I mixed the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and allspice and a pinch of salt. In a separate bowl I blended the pumpkin puree, eggs and veggie oil until well blended. Then mix the puree in with the dry mixture until a smooth batter forms.

Once mixed spoon into prepared muffin pans. I personally love to use parchment paper liners. They look great and it is more interesting than the regular cupcake liners.

Bake at 350 degrees for 18 minutes.

While they are in the oven you can start on your glaze. Its simple. Just take 1 cup of powdered sugar, 1 tablespoon vanilla extract and 1 teaspoon of cinnamon. Mix it until it is smooth and just like that, you have your glaze.

Once the muffins have mostly cooled, drizzle glaze over muffins. You don’t need much, and there is no right way to glaze these awesome little bites of heaven.

So, you will need…

  • 1 small sugar pumpkin or 1 15 oz can of pumpkin puree
  • 3 cups flour (I use half all-purpose and half whole wheat)
  • 1 1/2 cups white and brown sugar mixture
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs
    • Cinnamon Glaze:
    • 1 cup confectioners’ sugar
    • 1 tsp ground cinnamon
    • 1 Tbsp vanilla extract
    • 1 Tbsp milk 

Happy Baking!