Peach Streusel Muffins

We went home to SC to visit for a week and came home with a huge box of peaches.  I wanted to make something other than just a traditional peach cobbler so when I found this muffin recipe I had to try it! They were wonderful! This recipe was adapted from Sally's Baking Addiction.

Crumb Topping
1/3 cup brown sugar
1 tbsp white sugar
1 tsp cinnamon
1/4 cup butter (melted)
2/3 cup flour

Muffins
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup sour cream
2 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
2 tbsp milk
1 1/2 cups peaches (peeled and diced)

Glaze
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 425. Line a muffin tin with liner or grease the muffin tin. In a medium size bowl combine the brown sugar, white sugar, cinnamon, butter and flour. Set to the side. In a separate medium bowl beat the butter until it is creamy. Add the brown sugar and white sugar and beat on high for 2 minutes or until light and fluffy. Scrape the bowl halfway through. Add the eggs, sour cream and vanilla then beat for 1 more minute. In a different bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the peaches. Then carefully stir in the milk. Fill the muffin tins 3/4 of the way full with batter then top with the crumb topping. Bake for 5 minutes at 425 then turn the oven down to 350 and continue baking for 15-18 minutes. Remove from oven and let cool for 10 minutes before removing from tin. Whisk together the powdered sugar, milk and vanilla extract. Drizzle over muffins after they have cooled for 30 minutes. 

Oatmeal Spice Muffins

These muffins were really great! They weren't overly sweet and had just the right amount of spice to them. They are a perfect fall treat! This recipe is from Five Heart Home.

2 cups old fashioned oats
2 cups buttermilk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup brown sugar
2 eggs
1 cup unsalted butter (melted and cooled)
1 tsp vanilla extract
1 cup chopped nuts (optional)

In a bowl combine the old fashioned oats and buttermilk and allow to soak for 30 minutes to 1 hours. Heat oven to 400 and line 24 muffin cups with liners. In a medium bowl mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In the bowl with the oats whisk in the brown sugar and eggs until combined. Then stir in the melted butter and vanilla extract. Mix together the oat mixture and the flour mixture then stir in the nuts if using. Divide the batter between the muffin cups. Bake for 20-25 minutes or until the muffins are cooked through. Remove from oven and let sit for 5 minutes before removing to a wire rack to cool.

Lemon Glazed Almond Poppyseed Muffins

I randomly made the muffins one Saturday morning.  I had a lemon that was going to be wasted and we thought muffins sounded good so I did some pinterest research and stumbled across this recipe from Something Swanky then adapted it slightly and they were great.

1/2 cup sugar
1 large egg
3/4 cup milk
1/4 cup vegetable oil
1 tsp almond extract
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp poppyseeds

2 tbsp melted butter
1 cup powdered sugar
juice from half a lemon

Heat oven to 400.  Line a muffin tin with muffin liners or spray liberally. Whisk together the egg, sugar, vegetable oil and almond extract.  In a separate bowl combine the flour, salt, baking powder and poppyseeds. Mix the dry ingredients into the wet until just combined.  Fill the muffin tins 3/4 of the way full with batter. Bake for 5 minutes then reduce the temperature to 350 and bake for another 15 minutes. Carefully remove from pan and let cool for 10 minutes.   In a bowl whisk together the melted butter, powdered sugar and lemon juice. Add more lemon juice or powdered sugar to get the consistency the way you want it.  Dip the muffins into the glaze and serve.

Snickerdoodle Pumpkin Muffins

I got this recipe from Taste of Lizzy T.  It's a super easy pumpkin muffin recipe involving a mix but they turned out wonderfully! Sometimes you just need quick and easy!

1 pkg Krustez Cinnamon Crumb Cake Mix
1 15oz can Pumpkin Puree
1 tsp Pumpkin Spice
1/8 cup Water
1/2 tsp Ground Nutmeg

Heat oven to 350.  Place the muffin liners in the tin.  In a bowl whisk together the cake mix, pumpkin spice and nutmeg. Stir in the pumpkin, water and 1/4 cup of the cinnamon topping. Fill the muffins liner 3/4 of the way with batter. Sprinkle the remaining cinnamon topping evenly on each muffin. Bake for 25 minutes. 

Blueberry Crumb Muffins

Who doesn't love blueberry muffins?  These muffins were so great! I adapted them from Baking a Moment.


Muffins:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (melted)
1 cup granulated sugar
1/2 cup milk
1/2 cup plain greek yogurt
1/2 cup sour cream
1 large egg
1 tsp vanilla extract
1 1/2 cups blueberries

Crumb Topping:

3 tbsp unsalted butter (melted)

3/4 cups flour 

1/4 cup sugar

1/4 tsp salt

Heat oven to 425. In a mixing bowl combine the flour, baking powder and salt. In a separate bowl combine the greek yogurt, sour cream, sugar, egg and vanilla extract.  Stir into the flour mixture then add the milk. Carefully fold in the blueberries to the batter then fill muffin liners 3/4 of the way full.  In a small bowl make the crumb topping by combining the melted unsalted butter, flour, sugar and salt.  Top the muffins evenly.  Bake for 5 minutes then turn the heat down to 350 and bake for 15 more minutes or until the muffins are baked through.  Remove and cool for 5 minutes before removing from muffin tin. 

Sour Cream Banana Muffins

I adapted this recipe from another banana muffin recipe I had.  These were a great easy muffin!


2 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2 ripe bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1/4 cup butter (melted)

Heat oven to 375. Line a muffin tin with liners or grease.  Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon. Mash the bananas in a bowl then mix in the eggs, sour cream and vanilla. Mix the banana mixture into the flour mixture then stir in the melted butter. Divide into muffin tins and bake for 20 to 25 minutes. Remove and let cool for 5 minutes before removing from tin. 

Mini Pumpkin Spice Muffins

Well I haven't shared our big news on here yet!  Our family has grown through adoption, our sweet daughter was born October 7th.  We were gone for almost two weeks so we have only been home 10 days.  That is why the blog went quiet for a little while.  I'm getting back into the swing of things and this simple recipe from Six Sisters Stuff was the perfect easy way to bake with pumpkin!  I did slightly adapt them and they were a great treat!

1 (15oz) box Spice Cake Mix
1 (150z) can Pumpkin
5 tbsp Butter (melted)
1/2 cup sugar
1 1/2 tbsp cinnamon

Stir together the spice cake mix and pumpkin. Chill in the refrigerator for 30 to 45 minutes.  Grease a mini muffin tin.  Remove batter from the refrigerator.  Dip a spoonful of batter into butter and place in the greased mini muffin tin.  Repeat with all batter until it is gone.  Bake in oven for 10-15 minutes or until muffins are cooked through.  Remove from oven and let cool for 5 minutes.  Combine with sugar and cinnamon in a small bowl. Remove each mini muffin and dip into the cinnamon sugar mixture.  

Strawberry Cheesecake Muffins

These sweet little muffins were so yummy!  They could pretty much be considered a dessert for breakfast.  This recipe was adapted from Sweet Pea's Kitchen.

Batter:
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup canola oil
1 cup milk
1 tsp vanilla extract
2 cups strawberries (diced)

Cheesecake Filling:
4 oz cream cheese (softened)
1/3 cup sugar
2 tbsp beaten egg
1 tsp vanilla extract

Streusel Topping: 

1/4 cup flour 

1/4 cup sugar 

1 tsp cinnamon 

2 tbsp unsalted butter (cold and cut in small pieces) 

Heat oven to 400 and line a muffin tin.  In a medium size bowl combine the flour, sugar, baking powder and salt.  In a separate bowl combine the egg, canola oil, milk and vanilla extract.  Gently mix the wet ingredients into the dry. Then fold on in the strawberries.  In a small bowl beat together the cream cheese and sugar until light and fluffy.  Add in the egg and extract and beat well.  In a different bowl combine the the flour, sugar and cinnamon to make the streusel.  Using a pastry blender or fork cut in the butter until it resembles a coarse mixture.  To assemble the muffins, put a spoonful of batter in the bottom of the muffin liner, top with a spoonful of cheesecake mixture then another small spoonful of batter to cover the cheesecake mixture then sprinkle with streusel topping.  Repeat with all of the muffins. Bake for 22-25 minutes. Remove and let cool in the tin for 5 minutes then remove from tin and  cool on a wire rack.  

Banana Nutella Swirl Muffins

I made these muffins a few weeks ago when Gray came home with buy one get one free Nutella. Mmm...Nutella.  I made these yummy muffins which are slightly adapted from The Novice Chef.

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 medium or 3 large over-ripe bananas (mashed)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 tsp vanilla extract
Nutella

Heat oven to 350.  Line muffin tin with liners and grease the liners so the muffins won't stick so badly.  In a medium size mixing bowl combine flour, baking soda, baking powder and salt.  In a large mixing bowl mis together the mashed bananas and sugars.  Beat in the eggs, vegetable oils and vanilla extract. Fold in the flour mixture until it is combined and there are no lumps.  Fill the muffin tins 3/4 of the way full.  Add a teaspoon of Nutella to each muffin, swirl in with a toothpick.  Bake muffins for 15 to 17 minutes or until they are cooked through.  Cool in muffin tin for 5 minutes before removing.  

Red Velvet White Chocolate Chip Muffins

These pretty little muffins would make the perfect Valentine's Day breakfast!  I love everything about red velvet and these little muffins were fun and yummy.  This recipe is from Gal on a Mission.

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 large egg
1 1/4 cups milk
1 1/2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 tbsp red food coloring
1/2 cup white chocolate chips

Heat oven to 350 and line a muffin tin with muffin liners.  In a bowl combine the flour, sugar, salt and baking powder. Add the oil, egg, milk and vanilla extract and mix.  Fold in the unsweetened cocoa powder, red food coloring and white chocolate chips until combined.  Fill the muffin tin 3/4 of the way full and bake the muffins for 20 minutes or until done.  Remove and let cool in the muffin tin for 5 minutes. Remove from muffin tin and cool on a wire rack. 

Pecan Pie Muffins

Years ago my cousin made these and brought them into our office.  She made mini ones and I don't even want to say how many of those little guys I ate.  I have thought about these muffins so many times since that day!  I finally made them a few weeks ago and they were just as great as I remembered.  I got the recipe from Tasty Kitchen.

1 cup Packed Light Brown Sugar
1/2 cups Flour
1 cup Chopped Pecans
2/3 cups Butter (softened)
2 Eggs (beaten)

Heat oven to 350.  Grease the muffin tin or line with muffin liners.  In a medium bowl combine the brown sugar, flour and pecans.  In a small bowl whisk together the butter and eggs. Stir into the pecan mixture.  Fill the each muffin cup up 2/3 of the way with batter.  Bake for 20 to 25 minutes.   

Pumpkin Cheesecake Muffins

The pumpkin and cream cheese combination is one of my favorite!  The thing I love about pumpkin is that it keeps everything so moist.  This recipe is from Bake at Midnight.


Muffin Batter:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tbsp pumpkin pie spice
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup plus 2 tbs vegetable oil

Streusel Topping:
1/2 cup sugar
5 tbs flour
1 1/2 tsp cinnamon
1/4 cup cold butter (cut into pieces)

Filling:
8 oz cream cheese (softened)
1/4 cup sugar
2 tbs flour

First, beat together the filling ingredients and place in the refrigerator to chill.  Heat oven to 350. In a large bowl combine the flour, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice.  In a separate bowl beat together the eggs, sugar, pumpkin puree and vegetable oil.  Add the wet ingredients into the dry and stir until combined and set to the side. In a small bowl combine the sugar, flour and cinnamon. Cut in the butter until it has created a coarse crumbly mixture.  Line a muffin tin with muffin liners and grease.  Place a tablespoon full of batter into the cups.   Drop a small spoonful of cheesecake filling into each muffin then top with the remaining batter.  Sprinkle with the streusel topping. Bake for 20 to 25 minutes.  Remove from oven and let cool for 5 minutes before removing from the muffin tin. 

Apple Pie Muffins

I made these muffins on a total whim the other week.  They were amazing!!!! The house smelled just like fall and there is nothing better than fall in my book!  This recipe is from My Baking Addiction.

2 1/4 cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp kosher salt
1 egg
1 cup buttermilk
1/2 cup butter (melted)
1 tsp vanilla extract
1 1/2 cups packed brown sugar
2 cups Granny Smith Apples (peeled and chopped)

 For Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup rolled oats
1 tsp ground cinnamon
3 tbsp butter (melted)

Heat oven to 375.  Fill a muffin tin with liners and set to the side.  In a large bowl combine the flour, pumpkin pie spice, baking soda and kosher salt.  In a medium bowl whisk together the egg, buttermilk, butter, vanilla and brown sugar. Stir until the sugar is mostly dissolved.  Pour the buttermilk mixture into the flour mixture and stir until combined.  Stir in the chopped apple pieces.  Fill each muffin liner until 3/4 full.  In a small bowl make the topping by combining the brown sugar, flour, oats and cinnamon.  Pour in the butter and stir until it's mixed well.  Sprinkle over the muffins. Bake for 25 minutes or until muffins are cooked through. Let cool in the muffin tin for 5 minutes then remove.

Snickerdoodle Muffins

I love snickerdoodle cookies so when I saw this snickerdoodle muffin recipe I knew I had to try it.  We had some friends in town and that was the perfect opportunity to make this muffin recipe.  They were absolutely amazing and everyone enjoyed them. This recipe is from Very Culinary.

2 sticks unsalted butter (softened)
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk (or whole milk)

For the Topping:

2/3 cup sugar
2 tablespoons cinnamon

Heat oven to 350. Line muffin tine with muffin liners.  In a small bowl combine the sugar and cinnamon for the topping.  In a large mixing bowl cream together the butter and sugar with an electric mixer.  Add in the eggs and vanilla.  In a separate bowl combine the flour, baking powder, cream of tartar and salt.  Add half of the dry ingredients to the butter mixture.  Add in the sour cream and butter milk then add in the remaining dry ingredients.  For the muffins, scoop up the batter using a little over a tablespoon and roll in the cinnamon sugar mixture then place in the muffin liners.  Repeat until all the batter is done.  If there is left over cinnamon sugar, sprinkle on top of the muffins.  Bake for 15 minutes or until golden on top. 

Maple Brown Sugar Muffins

I love muffins. Who doesn't love muffins? And I ADORE these muffins from Cassie Craves!

Batter:
2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsps baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup butter (melted)
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 tsp vanilla extract

Topping:
 3 tbsp all-purpose flour
2 tbsp sugar
1 tbsp brown sugar
1/2 tsp ground cinnamon
2 tbsp cold butter

Heat oven to 400. In a large mixing bowl combine the flour, brown sugar, baking powder and salt. In a separate bowl combine milk, butter, maple syrup, sour cream, egg and vanilla extract.  Stir the dry ingredients into the milk mixture until combined.  Fill greased muffin tins 2/3s full.  In a small mixing bowl combine flour, sugar, brown sugar and cinnamon.  Cut butter into the mixture.  Crumble the topping over the muffins.  Bake for 16 to 20 minutes.  Cool in pan for 5 minutes. Remove from pan and serve warm. 

Sugar Crusted Chocolate Chip Muffins

I made these a while back when some friends came into town.  They were delicious and such a fun treat.  The recipe is slightly adapted from Simply Scratch.

2 cups All-Purpose Flour
1/2 cup Sugar
3 tsps baking powder
1/2 tsp Kosher Salt
1 cup Whole Milk
1/3 cup Vegetable Oil
1/2 tsp Vanilla Extract
1 egg
3/4 cup Mini Semi-Sweet Chocolate Chips
3 tbsp White Sugar (for sugar crust)
2 tbsp Dark Brown Sugar (for sugar crust)

Preheat oven to 375.  Fill a muffin tin with baking cups.  In a small bowl mix together 3 tablespoons of white sugar and 2 tablespoons of dark brown sugar and set to the side.  In a medium size bowl combine flour, sugar, baking powder, chocolate chips and salt.  In a different bowl mix together the milk, oil, vanilla extract and egg.  Mix the wet ingredients into the dry.  Fill the baking cups 2/3 of the way and sprinkle with sugar topping.  Bake for 18 to 20 minutes or until done.  Cool for several minutes then remove from muffin tin.

Coconut Banana Muffins

I'm finally getting around to posting these little treats!  It was so hot and felt just like summer when I made them so I needed a yummy summery treat.  These were great.  I sent half of them to work with G and he came back with rave reviews! This recipe is from DIY Du Jour.

1 1/4 cups of mashed banana (about 3 bananas)
1/2 cup shredded coconut (and more for the top)
1 1/8 cups of sugar
2 1/2 cups of all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 eggs
4 tbsp unsalted butter (melted and cooled)
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Heat oven to 425. Line the muffin tin with liners.  Whisk together flour, baking powder and salt in a large bowl and set aside. In a separate large bowl mix together, sugar, eggs, butter, vegetable oil, buttermilk and vanilla extract.  Combine the egg mixture, coconut, banana and flour mixture.  Just mix until combined.  Evenly distribute the batter into the muffins liners.  Tops with shredded coconut then sprinkle with a bit of sugar.  Bake for 17 to 19 minute.  Let cool for 3 to 5 minute then transfer to a wire rack. 

Oatmeal Butterscotch Muffins

Have you ever read How Sweet It Is? It's an awesome food blog that will make you so so hungry. A while ago she posted a recipe for oatmeal chocolate chip muffins, I knew right away that I wanted to make them but with butterscotch! These muffins were gooey and messy and amazingly delicious!

1 cup AP flour
1 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter (room temperature)
1 1/2 tsp vanilla extract
1 cup milk
1 cup butterscotch chips

Heat oven to 350. Line and grease muffin tin. Place the oats in a small bowl and add 1/2 cup milk. Let them stand for at least 5 minutes while preparing remaining ingredients. In a bowl combine brown sugar and egg. Whisk until a smooth caramel color. Whisk in butter and vanilla. Add oat mixture, flour, salt, cinnamon and baking soda. Stir in the remaining milk. Fold in butterscotch chips. Fill each muffin cup with about 1/4 cup of batter. Bake for 15 to 18 minutes.

Banana Cream Cheese Muffins

We seem to have a lot of bananas that get overly ripe around here. Mainly because A has love hate relationship with them. Some weeks he eats as many as possible and others he won't touch them. That only means one thing, I MUST bake with them! These muffins are from How To:Simplify.

For the muffin batter:
1 1/2 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas (mashed)
3/4 cup white sugar
1 egg
1/3 cup butter (melted)
1 tbsp vanilla extract

For the filling:
4 ounces cream cheese (softened)
1/4 cup sugar
1 egg

For the topping:
1/3 cup light brown sugar
1/4 cup AP flour
1/2 tsp ground cinnamon
1 tbsp butter (melted)

Heat oven to 375. In a bowl combine flour, baking powder, baking soda and salt. Whisk together. In a separate bowl beat together the mashed bananas, egg, vanilla and melted butter. Combine the flour mixture and the banana mixture until just moist. Spoon half of the batter into muffin cups. In a bowl combine cream cheese, sugar and egg. Spoon into muffin cups over the batter. Top the muffins with the remaining batter. In another bowl mix together the brown sugar, flour, cinnamon and butter. Crumble over each muffin. Bake for 18 to 20 minutes.

Chocolate Chip Cream Cheese Vanilla Bean Muffins

 These guys are amazing. Seriously. They are too die for. I found them over at Cassie Craves and made them for one of our DVR and Dessert date nights. Yum Yum Yum!

1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1 inch vanilla bean (or 1/2 teaspoon vanilla extract)
2 cups all-purpose flour
3/4 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips

Heat oven to 400 and grease your muffin tin or set up liners. Beat together butter and cream cheese until light and fluffy. Beat in egg, cream and vanilla. In a separate bowl combine flour, sugar, baking powder, and salt. Add the flour mixture to the cream cheese mixture and stir just until the flour is incorporated. Fold in the chocolate chips. Spoon the mixture into the muffin pan until 3/4 full. Bake for about 20 minutes or until tops are golden.