Blackberry and Lemon Muffins

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I can not believe how quickly this last month has gone. I swear it was Sunday and now it’s already Friday again. In fact every night this week I would think, “I need to get a post up tomorrow.” Guess that didn’t work out so well since this is my first post this week. Oops.

The good news is that I am T-minus 21 days to China! Of course, as with every move in my life, I am full blown denial and shut down mode. Denial and shut down mode is when I reach the point of knowing that the move is right around the corner and knowing that there are a bajillion things I need to do and somehow being completely unable to complete any one task. Seriously, I require the assistance of person with the ability snap me back to reality. Lucky for me my sister will be here Saturday to [hopefully] do just that.


In the meantime I have managed to whip up some goodies to share on the blog in the coming weeks. Since it’s Friday, you know I had to share something sweet.

I have a huge soft spot in my heart for muffins. It might be because it’s kind of like eating a cupcake for breakfast. That, and it love a good breakfast on the go. Since I have zero time in my morning for “extras”, a breakfast that I can grab and eat while walking to my car is really ideal. These muffins have a fresh lemon flavor (yay for lemon trees in SoCal backyards!) with bursts of berry goodness. I chopped my blackberries up pretty finely (part of my weird cooked fruit texture aversion) but you could also leave them more chunky, if you’re into that sort of thing. Definitely don’t skimp on the lemon zest because it really brightens them up!


Blackberry and Lemon Muffins

Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter (1 stick)
1 tsp vanilla
1 1/2 cups (about 6 oz) chopped fresh or frozen blackberries*, if frozen defrost and drain liquid

*Yes I realize blackberries are not in season. They just looked so good and I was craving them, so I bought them. You can always use frozen berries and brands like Trader Joe’s are pretty good.

Directions

Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

Adapted from Simply Recipes

Cranberry White Chocolate Chip Muffins

Oh man, I’m excited about this one!

First, I love re-purposing foods. I knew that cranberry sauce would go over like a lead balloon with my Thanksgiving crowd, but I like it and it’s traditional so I made it. As much as I love it, I can only handle a few spoonfuls with my meal. Needless to say, I had a ton left over! But I didn’t want to throw it away so I needed to come up with a new way to use it. I asked around for ideas and then overnight I had a very vivid dream about turning it into muffins.

Which brings me to the second reason I am so excited about these. I couldn’t find a recipe that matched what I had been dreaming of. So I headed to the kitchen with the goal of making my own. And it was a success! Score!

I should also mention that everyone that turned their nose up at the cranberry sauce at dinner, gobbled up the muffins and said they were awesome.

Cranberry White Chocolate Chip Muffins

Ingredients
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1-2 tsp orange zest
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup greek yogurt
1/4 cup milk
1/2 cup white chocolate chips
1/2 cup cranberry sauce*

*I only used 1/3 cup but once they baked it like they could use a little more, so I recommend a full 1/2 cup. Also, I’m sure you could substitute cranberry sauce from a can, especially if you can find some with whole cranberries in it.

Directions
Preheat oven to 350 degree. Line a muffin pan with paper liners.

In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In glass measuring cup stir together the greek yogurt and milk; set aside.

In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter. Next, carefully fold in the cranberry sauce, so it creates a marbling effect in the batter.

Divide the batter into the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Yields 12 muffins

Sunny Side Up original, with the muffin base adapted from Sunday Nite Dinner as I previously posted it here.

Banana Oat Muffins

 

These muffins are the product of some really really hard work I did in China. I spent hours scouring food blogs and drooling, I mean researching new recipes to try when I got home. It was hard work, but some one had to do it, and in the end the hard work paid off in the form of Banana Muffins.

After recently discovering that yes, in fact, I do love banana bread, I needed to branch out and try some other recipes. So when these were posted in July, I knew they were at the front of the baking line when I got home. Now here’s a fun fact about these muffins. They are actually still tasty if you are sick while baking and completely forget to add the sugar. They just taste more like regular bread. Of course they’re better with sugar, like way better. But hey, if you’re ever in the mood for not-sweet banana bread at least now you know. Not that anything like that ever happened when I was baking…

Since I mentioned it, what is it about international flights that makes it physically impossible to NOT get sick when you get home. Jesse and I both got some wicked head and chest colds within a few days of being home. I mean, what is up with that? Being sick is never ever ever fun, but being sick in the summer, in San Diego after being gone for 5 weeks (or 3 1/2 months for Jesse), is just cruel. Good thing I didn’t let it stop me from attempting to bake 🙂

Banana Oat Muffins

(Adapted from So Tasty So Yummy)

Ingredients
1 1/2 cups flour
2/3 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup steel cut oats
1 tsp cinnamon
1 cup mashed banana
1/3 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
2 eggs, beaten
2 Tbsp oats, optional for topping

Directions
Preheat oven to 350 degrees. Prepare a muffin tin by lightly spraying each cup with cooking spray (You could also use liners if you prefer).

In a medium bowl combine all of the dry ingredients (flour through cinnamon) and set aside.

In a large bowl mix together the mashed banana, buttermilk, vegetable oil, vanilla, and eggs.

Pour the dry ingredients over the wet ingredients and stir together until well combined.

Evenly fill each muffin cup (I sprinkled the tops with extra oats) and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the muffin tin for 15 minutes before removing.

Mmm mmm mmm Muffins

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

So in case you didn’t know, I am going back to school! I started nursing school at the end of January and so far I am loving it. I am still working part time and teaching dance so between those things and studying and class I don’t have a lot of time to think. So I decided 2 weeks ago to make muffins on Sunday so that I would have breakfast every morning with out thinking or needing to wake up any earlier than necessary to actually make a breakfast. The muffins were fantastic! It was so nice having a yummy homemade breakfast every morning that I decided to do it again this past Sunday. The first week I made blueberry muffins. Then last week I decided to make a crumb cake type of muffin. I used the same base recipe for both but for the crumb cake one I doubled the streusel topping and put some in the middle of the muffin. This weekend I think I might try raspberry muffins (gasp! a cooked fruit that’s not a blueberry, LOL. Muffins do NOT count towards my no cooked fruit rule)

I’m going to post the original recipe I used for the blueberry muffins and in Italics I will put the directions for the crumb cake muffins that are pictures. Sorry I ate all of the blueberry ones before I had a chance to take a picture.


Muffins with Streusel Topping
(Adapted from Sunday Nite Dinner)

Streusel Topping Ingredients

1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces Double for crumb cake muffins

Muffin Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups (1 1/2 pints) fresh blueberries, stems removed (Omit for crumb cake muffins)

Directions
For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla. Next add 1/3 of the dry ingredients then half of the sour cream and milk . Repeat until all of the dry ingredients have been added. With a spatula, evenly fold blueberries into batter (Obviously skip this step for crumb cake muffins).
Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Scoop half of batter into muffin pans (filling each pan only half way). Then sprinkle half of the streusel over batter. Top the first layer of streusel with another scoop of batter (filling each one to the top now). Sprinkle the rest of the streusel over the tops of each muffin. Bake for 30-35 minutes.

Makes 24 muffins