Blueberry Muffins

Wow, its been so long since I last updated. My apologies! Between marathon training, family visiting, and a new job, I have not had much time to try lots of new recipes. However, I did try a few new things, and I hope to be posting on a more regular basis again.

These muffins were easy to make and tasty. The streusel topping really makes them taste more like mini coffee cakes.

Blueberry Muffins (Annies-Eats.com)

yield: 8 muffins

Ingredients:
1 ½ c. flour
¾ c. sugar
½ t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
~1/3 c. milk
1 cup blueberries (or more)
streusel topping:
¼ c. sugar
2 T. and 2 t. flour
2 T. butter, cubed
¾ t. cinnamon

Directions:
Preheat the oven to 400°. Grease or line 8 muffin wells with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Pour into lined muffin cups; fill to the top.
To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.
Bake at 400° for 20-25 minutes.

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Cinnamon Buttermilk Muffins

These were very tasty and a great morning treat!

Cinnamon Buttermilk Muffins (Noodle Nights and Muffin Mornings)

For the muffins:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the topping:
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 Tbs. unsalted butter, melted

Directions:Preheat an oven to 350°F. Grease muffin tin and fill the unused cups one-third full with water to prevent warping. In the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat until light and fluffy. Add the egg and beat until pale and smooth. In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. (Note: the batter will be slightly lumpy.)

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Carefully remove the muffins and let stand until cool enough to handle.

Meanwhile, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Brush the top of a muffins with melted butter; coating evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins.

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Pumpkin Muffins

I made these pumpkin muffins. They were good, but not the best I have ever had. However, the ingrediants are ones that you will most likely have on hand.

Pumpkin Chocolate Chip Muffins (Allrecipes)
Submitted by: Donna
Rated: 5 out of 5 by 232 members Yields: 12 servings
“These muffins use canned pumpkin, spices and chocolate chips. They can be made any time of year, but are especially good during Autumn.”
INGREDIENTS:
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate
chips
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

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