THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! 

 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   

I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.

THE BEST BLUEBERRY MUFFINS

adapted from: America's Test Kitchen

(Printable Recipe) or (Printable with Picture)

Topping:

1/4 c. sugar

1 1/2 tsp. grated lemon zest

Muffins:

2 c. fresh blueberries, picked over

1 1/8 c. + 1 tsp. sugar

2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

2 large eggs

4 Tbl. unsalted butter, melted & cooled slightly

1/4 c. vegetable oil

1 c. buttermilk

1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

Linked up at Saturday Night Fever! and Weekend Potluck!

Almond Poppy Seed Ricotta Muffins with Orange Glaze

Every time I make something with ricotta, I have to make a batch of Ricotta Muffins with the leftovers.  The flavor combinations are endless and each one I have tried so far has been amazing.  I love the texture and the fact that they stay soft for a few days.    

This is my 3rd version of Ricotta Muffins and if that isn't enough to convince you they are delicious, then I don't know what will.

You might also like:
Secret Ingredient Snickerdoodle Muffins
Lemon Ricotta Blackberry Muffins
Almond Poppy Seed Bread with Orange Glaze

Almond Poppy Seed Ricotta Muffins with Orange Glaze

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 c. ricotta cheese
1 egg
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 Tbl. poppy seeds

Orange Glaze
1 c. powdered sugar
1/2 - 3/4 tsp. orange bakery emulsion (or orange zest)
1 Tbl.  milk (or orange juice)

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and lightly spray with cooking spray.  Cream together butter and sugar until light and fluffy.  Mix in the ricotta and then the egg, almond extract and vanilla extract.  Add the flour, salt, baking soda, baking powder and poppy seeds.  Mix until just combined.  Divide batter between muffin cups, filling about 3/4 full.  Bake for 23-24 minutes or until toothpick comes out clean.  Cool completely and top with orange glaze.  Makes 15-16 muffins.

Orange Glaze:  Mix together all ingredients until smooth and creamy.  If glaze is too thick, add a tiny bit more milk until desired consistency is reached.  Drizzle over muffins.   

Blueberry Pancake Muffins

I could not resist that box of blueberry pancake mix that was staring me in the face at Walmart the other day. It was only $1.60-ish.  Deal. 

The plan was to actually make pancakes with the pancake mix, but when I needed a snack for work, blueberry muffins kept popping in my head.  

I took that pancake mix and added a few extra ingredients and turned them into some seriously yummy muffins.

They are light and fluffy just like a muffin should be.

Blueberry Pancake Muffins

adapted from: Krusteaz
(Printable Recipe) or (Printable with Picture)

2 1/2 c. blueberry pancake mix
2/3 c. water
1/2 c. sugar
1 egg
1/4 c. vegetable oil

Cinnamon Sugar Topping (Opt.)
3 Tbl. brown sugar (or granulated sugar)
1 tsp. cinnamon

Preheat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners or spray with cooking spray.  In a medium bowl, mix together all muffin ingredients until combined.  Do not overmix.  Divide batter evenly between muffin cups, filling 2/3 full.  Combine topping ingredients and sprinkle over muffins.  Bake 14-16 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins.

Jenn's Notes:  These are best when eaten within two days. 

Secret Ingredient Snickerdoodle Muffins

 

Words can't even describe how tasty these muffins are.

I was originally going to call these cinnamon swirl muffins.  Pretty boring, right?  Then, when "The Mr." saw these he said mmm . . . Snickerdoodle Muffins?

They totally look like snickerdoodles.  The top looks kinda cracked and it's coated in cinnamon and sugar and they actually taste like a snickerdoodle too.  

All I knew was I really wanted some kind of cinnamon muffin to serve with my awesome homemade peach jam.

These were perfect.

The secret ingredient is the ricotta cheese.  I know it sounds strange, but it produces an amazing muffin with a perfect crumb and they stay fresh for several days.  The base recipe is one of my favorite muffin bases ever.  You gotta try it to believe it.   

Secret Ingredient Snickerdoodle Muffins
From:  Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla

Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine flour, baking powder, baking soda and salt; set aside.  In a medium bowl cream together butter and sugar until fluffy.  Add ricotta cheese and beat until smooth.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix until just combined.  Batter will be very thick.  Combine all cinnamon and sugar topping ingredients in a small bowl.

Fill muffin cups 1/3 of the way full with batter.  Top each with 3/4 teaspoon of cinnamon and sugar mixture.  Top with more batter, filling cups 3/4 of the way full.  Using a toothpick slightly swirl the batter with the cinnamon and sugar.  Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake for 23-24 minutes or until a toothpick comes out clean.  Yield: 14-15 muffins.  

Base muffin recipe adapted from: Two Peas and Their Pod

Cream Cheese Swirled Zucchini Muffins

HOLY COW . . . these are so good!  One of my favorite zucchini recipes are my ZUCCHINI CAKE COOKIES WITH CREAM CHEESE FILLING, so I know how well cream cheese goes with zucchini.  

Plus, I know how well lemon goes with cinnamon and zucchini because of my BEST EVER ZUCCHINI MUFFINS.

It is a super bonus that these are somewhat HEALTHY.  At least healthier than your average muffin.  They have some whole wheat flour, hardly any oil, Greek yogurt and lots of zucchini.

The flavor is awesome, the texture is soft and light and the cream cheese filling takes these from an every-day zucchini muffin to a gotta-eat-these-now zucchini muffin.

Cream Cheese Swirled Zucchini Muffins

adapted from: I Heart Eating
(Printable Recipe) or (Printable with Picture)

1 c. whole wheat flour

1 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 c. plain non-fat Greek yogurt

1/4 c. vegetable oil

2 large eggs

1/2 c. light brown sugar

1/4 c. sugar

1 tsp. vanilla extract

zest of 1 lemon, opt.

2 c. zucchini, grated

Cream Cheese Filling:

6 oz. reduced-fat cream cheese, room temp.

1/4 c. sugar

1 large egg

1/2 tsp. vanilla extract

pinch of salt

Preheat oven to 350 degrees.  For the cream cheese filling:  In a small bowl, combine all ingredients and beat until smooth and creamy.  It might be runny, but that is okay; set aside.  For the muffins:  In a large bowl, combine the wheat flour, all-purpose flour, baking powder, salt, baking soda, cinnamon and nutmeg; set aside.  In a separate bowl, combine the yogurt, vegetable oil and eggs and beat until smooth.  Add the brown sugar, sugar, vanilla and lemon zest and beat until combined.  Last, stir in the grated zucchini.  Add wet ingredients to dry ingredients and stir until just combined.  Do not overmix.  

Spoon some of the muffin batter into a well-greased muffin tin, filling each cup around 1/2 full.  Top each with a heaping spoonful of the cream cheese filling (about 1 1/2 Tablespoons each).  Then, top each with more muffin batter.  Muffin cups will be full.  Bake for 20-23 minutes or until top springs back when lightly touched.  Yield: 12-15 muffins. 

Jenn's Notes:  The lemon zest is optional, but I love the flavor of cinnamon and lemon with zucchini.  I made these exactly as I typed above.    

Lemon Berry Chia Seed Yogurt Muffins

My mom showed up to work the other day with some homemade strawberry jam for me! mmm . . . my favorite!  Of course I had to use some immediately.  I made these muffins for breakfast last Saturday morning and they were delicious.  You can taste the lemon, you can taste the strawberry jam and they have a nice crunch from the Chia Seeds. 

I used my Lemon Poppy Seed Muffin Recipe and subbed the plain yogurt with plain Greek yogurt for a bit of added protein, I subbed the poppy seeds for Chia seeds and I added some of that amazing strawberry jam.  To top it all off, I sprinkled them with a mix of cinnamon and sugar.  I love the flavor of cinnamon mixed with lemon and berries and I love the crunchy top if gives the muffins.  If you don't want to try the cinnamon, you could always mix a little sugar with some more lemon zest, rub it together and sprinkle it over the top just before baking.

You might also like:
Lemon Ricotta Blackberry Muffins
Old Fashioned Blueberry Muffins
Almond Poppy Seed Bread with Orange Glaze
Banana Chia Seed Cake with Vanilla Bean Frosting

Lemon Berry Chia Seed Yogurt Muffins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
   or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping

Preheat oven to 375 degrees.  Fill muffin tin with paper liners and spray lightly with cooking spray; set aside.  Combine sugar and zest of two lemons and rub together with your fingers until fragrant.  Add the flour, baking powder, baking soda, salt and chia seeds.  In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil.  Pour wet ingredients into dry ingredients and mix together just until combined.  Batter will be lumpy.  

Fill muffin liners 3/4 full (an ice cream scoop works perfect for this).  Top each muffin with a heaping 1 teaspoon of strawberry jam.  Use a toothpick and swirl the jam into the muffin.  Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean.  Makes around 16 muffins.  

Honey Corn Muffins

There was a time when I was trying every corn muffin recipe I could get my hands on.  This recipe was the BEST I FOUND.

The flavor is everything you could ask for in a corn muffin.  

You can taste the honey and you can taste the butter.  I LOVE my corn muffins sweet and these are sweet enough on their own, but that doesn't stop me from drizzling more honey on top.

Even though, these are the best I have found so far, that won't stop me from trying new recipes.  If you think you have one that can compete with these - send it my way!

Honey Corn Muffins

adapted from: Baked
(Printable Recipe) or (Printable with Picture)

2 eggs

1 c. buttermilk

1/4 c. honey

4 Tbl. (1/2 stick) unsalted butter, melted

1 1/4 c. cornmeal

3/4 c. flour

1 Tbl. baking powder

1/4 c. light brown sugar

2 Tbl. sugar

1 tsp. salt

Preheat oven to 400 degrees.  Whisk together eggs, buttermilk, honey and melted butter; set aside.  In a medium bowl, combine the cornmeal, flour, baking powder, brown sugar, sugar and salt.  Make a well in the center of the dry ingredients.  Add the wet ingredients and stir together just until combined.  Divide batter between 12 greased muffin cups, filling 3/4 full.  Bake for 12-15 minutes or until golden.  DO NOT OVERBAKE.  Yield: 12 muffins.

Jenn's Notes: These muffins taste incredible.  Make sure to not overbake or they will be dry.  

Banana Cinnamon Roll Muffins with Cream Cheese Icing

Brace yourself for what you are about to see.

This could quite possibly be the best thing that ever happened to a banana muffin.  Not only is it an amazing idea by adding a cinnamon and sugar swirl, but adding Cream Cheese Icing too.  Oh man, divine.

The combination of all-purpose flour and cornstarch will produce a similar product as when using cake flour.  Cornstarch is also used in these Best Ever Chocolate Chip Cookies and these Chewy Red Velvet Cookies and I believe that is what helps them be chewy (it's their secret ingredient).  Who knew you could use cornstarch for more than just a thickening agent.  

These muffins are delicious and they are not overly sweet.  They taste great for several days and are the perfect mid-day snack at work!

You might also like:
Banana Cake Roll with Cheesecake Filling
Banana Oatmeal Cookies with Vanilla Frosting
Banana Cream Pie Cupcakes
Banana Streusel Bundt Cake

Banana Cinnamon Roll Muffins
(Printable Recipe) or (Printable with Picture)

2 eggs

1/4 c. canola oil

3/4 c. sugar

1 c. mashed banana (about 3 bananas)

1 c. all-purpose flour

2 Tbl. cornstarch

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Cinnamon Sugar Topping

2 Tbl. unsalted butter, melted

1/4 c. brown sugar, packed

1 Tbl. cinnamon

1/4 tsp. nutmeg

Cream Cheese Icing

2 oz. cream cheese, softened 

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk, plus more if needed

Preheat oven to 350 degrees.  Grease and/or line muffin tin; set aside.  Whisk together eggs, oil, sugar and banana until well blended.  In a separate bowl, combine the flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt.  Add dry ingredients to the wet ingredients and mix until just combined.  Divide batter evenly between 12 muffin cups, filling about 2/3 full.  Combine all topping ingredients and divide between the muffin cups.  Use a toothpick and swirl slightly.  Bake for 22-24 minutes or until the top springs back when lightly touched.  Allow to cool for a few minutes and carefully remove from pan.  Cool completely and drizzle with cream cheese icing.   Yield: 12 muffins.  Refrigerate any leftover muffins.    

For the icing: Microwave the cream cheese for 10-15 seconds or until very soft.  Add the powdered sugar and vanilla and stir together until smooth and creamy.  Add enough milk, as needed, to reach desired consistency to drizzle over muffins.  

Jenn's Notes: I prefer to bring my muffins to room temperature before eating.  They do not become dry after being refrigerated.  Delicious. 

Banana version from: Eat Cake For Dinner, slightly adapted from: The Teenage Taste

Mini Orange Monkey Bread from Scratch with Orange Glaze

Since you guys loved my cinnamon and sugar monkey bread so much, I knew you would be dying for another version to try :)  Here is version two . . . the orange monkey bread!

I don't know about you, but I have certain family members that would rather enjoy an orange roll over a cinnamon roll and then I have the family members that would pick a cinnamon roll over an orange roll any day of the week.  Being the sweet girl that I am, I figured I could satisfy everyone and make both versions.

You can do the same for your family on Christmas morning.  Make one batch of my biscuit dough and make half with cinnamon and sugar and the other half with orange.  It's a win win situation and I say the cook gets one of each version :)

Are you a cinnamon roll lover or an orange roll lover?

Mini Orange Monkey Bread from Scratch

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour

1 1/2 Tbl. baking powder

3 Tbl. sugar

1/4 tsp. salt

1/2 c. unsalted butter, cold

1 c. buttermilk (plus a little more, if needed)

Orange/Sugar Coating

1 c. sugar

grated zest of 1-2 oranges, to taste

1/2 c. unsalted butter, melted

Orange Glaze

1 c. powdered sugar

1-2 Tbl. fresh orange juice

1/2 tsp. orange bakery emulsion, opt.

Preheat oven to 350 degrees.  Combine flour, baking powder, sugar and salt; mix well.  Cut cold butter into cubes and add to flour mixture.  Using a pastry blender, cut in the cold butter until it resembles coarse crumbs.  Make a well in the center and slowly incorporate the buttermilk until just combined.  I use a fork at first and then I use my hands to finish mixing.  You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together.  Try not to over mix the dough.

Lightly flour work surface and pat dough out into a rectangle, about 1-inch thick.  Using a pizza cutter, cut dough into around 1 - 2 inch cubes.  There is no need to be exact, it really won't matter if they are uneven.  Grease a muffin tin very well.

Combine 1 cup of sugar and grated orange zest in a small bowl.  Rub together sugar and zest with your fingers to incorporate the two together.  Add melted butter to a separate bowl.  Take a few dough cubes and toss in melted butter and then in orange/sugar mixture.  Place sugar coated cubes into muffin cups.  Add enough cubes to fill each cup.  Repeat until all dough cubes are gone.  If you have any extra sugar mixture, just sprinkle it over the top of the muffins.  

Place in oven and bake for 25-28 minutes or until lightly browned and biscuit cubes are cooked through.  Remove from oven and loosen each monkey bread from pan.  Carefully remove to a wire rack to cool.  Combine all glaze ingredients and whisk until smooth.  Add enough orange juice to reach desired consistency.  You can either drizzle the glaze over the muffins while they are warm or when they are cooled.  Yield: 12 muffins.    

Jenn's Notes:  I like a lot of orange flavor, so I added the full amount of orange zest and I added some orange bakery emulsion to the glaze (which is like orange extract).  

Mini Monkey Bread from Scratch with Vanilla Glaze

I tried to tell myself to go on a diet :)

BUT, I kept seeing post after post of yummy desserts.  It seemed like everywhere I turned, there was yummy food staring at me.  Then, the realization sunk in that it is almost Christmas and there is NO need to worry about calories during the entire month.  Yep, I decided it is a "free month" to eat all the amazing homemade candy and cookies and anything else I can shove in my mouth.  I think you should consider it a "free month" too, stop depriving yourself.  Eat that homemade caramel and divinity and drink that eggnog!  Let's wait and worry about it until January. Deal?

You might also like my Mini Orange Monkey Bread!

 That is where these monkey breads come in, they are not "light" by any means, so you might want to save them for a special occasion.  I'm thinking Christmas morning?  They taste like delicious mini cinnamon rolls, yet they are way easier to make.  I love that you can break the monkey bread apart and have little bite-sized pieces!  You can use store-bought biscuits if you prefer, but my homemade biscuits take less than 5 minutes to make.  Your choice.  

Mini Monkey Bread from Scratch

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour

1 1/2 Tbl. baking powder

3 Tbl. sugar

1/4 tsp. salt

1/2 c. unsalted butter, cold 

1 c. buttermilk (plus a little more, if needed)

Cinnamon/Sugar Coating

1 c. brown sugar

2 1/2 tsp. cinnamon 

1/2 c. unsalted butter, melted

Vanilla Glaze

1 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Preheat oven to 350 degrees.  Combine flour, baking powder, sugar and salt; mix well.  Cut cold butter into cubes and add to flour mixture.  Using a pastry blender, cut in the cold butter until it resembles coarse crumbs.  Make a well in the center and slowly incorporate the buttermilk until just combined.  I use a fork at first and then I use my hands to finish mixing.  You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together.  Try not to over mix the dough.  

Lightly flour work surface and pat dough out into a rectangle, about 1 inch thick.  Using a pizza cutter, cut dough into around 1 - 2 inch cubes.  There is no need to be exact, it really won't matter if they are uneven.  Grease a muffin tin very well.  

Combine 1 cup of brown sugar and 2 1/2 teaspoons of cinnamon in one bowl and melted butter in a separate bowl.  Take a few dough cubes and toss in melted butter and then in the cinnamon sugar mixture.  Place cinnamon sugar coated cubes into muffin cups.  Add enough cubes to fill each cup.  Repeat until all dough cubes are gone.  If you have any cinnamon sugar mixture leftover, you can sprinkle it over the monkey breads.  

Place in oven and bake for 25-28 minutes or until browned and biscuit cubes are cooked through.  Remove from oven and loosen each monkey bread from pan. Carefully remove to a wire rack to cool.  Combine all glaze ingredients and whisk until smooth.  Add enough milk to reach desired consistency.  You can either drizzle the glaze over the muffins while they are warm or when they are cooled.  Yield: 12 muffins.

Light and Fluffy Pumpkin Chocolate Chip Muffin Tops

Remember my walk down memory lane when I made these Chai Cupcakes?  Well, it helped me remember that while I was in Seattle I purchased a muffin top pan.  I only used it once or twice before it got pushed to the back of my cabinet and I totally forgot about it.  

I felt like being lazy, yet I wanted something different.  So, instead of the same old pumpkin muffin, I created a muffin top.  Pumpkin Muffins or Bread usually turn out more on the heavy and dense side, but not these muffins.

They turned out extremely light and fluffy and I even impressed myself with how delicious they are.  I made some with butterscotch chips, some with mini chocolate chips and some with a mixture of both.  I loved the butterscotch flavor mixed with the pumpkin and wished I would have made more that way.  These muffins are awesome the first day and the 2nd day, but I would try to eat them up by the 3rd day.

Light and Fluffy Pumpkin Chocolate Chip 

Muffin Tops

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin puree
1/4 c. buttermilk
2 c. wheat pastry flour

4 tsp. baking powder
1 tsp. cinnamon

1/2 tsp. salt
chocolate chips or butterscotch chips

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the eggs, one at a time, beating after each addition.  Add the pumpkin and buttermilk and mix well.  In a separate bowl, combine the flour, baking powder, cinnamon and salt and add to wet ingredients.  Mix until just combined.  Do not overmix.  Spoon batter into a lightly greased muffin-top pan.  Press chocolate chips or butterscotch chips into the top of each muffin, as many as you like.  Bake for 14-15 minutes or until a toothpick comes out clean.  Yield: 18-20 muffin tops.  

Jenn's Notes: If you do not have a muffin top pan, I would recommend baking these in a mini-muffin tin (bake 10-12 minutes).  Since they are extremely light and fluffy, they might be too hard to eat as a regular-size muffin.  I purchased my wheat pastry flour in the bulk section at Winco.    

Pioneer Woman's Good Morning Muffins

When I saw Pioneer Woman making these muffins on T.V., I was immediately drawn to the recipe.  I LOVE all things orange and I LOVE muffins.  Especially muffins with a crunchy topping.  

They had mixed reviews on Food Network.  Most of which said they weren't sweet enough and they didn't have any orange flavor.  So, I added extra sugar and I added Orange Bakery Emulsion!  Problem solved.

They turned out light and fluffy with a light orange flavor.  I made half with the wheat germ on top and half without, just incase we didn't like it and honestly, I couldn't even tell it was on there (flavorwise), but I am glad I added it, because it made me feel like I was eating something healthy.  These tasted best the day they were made, but still tasted good the 2nd day.  I would try and finish them off before the 3rd day.

Good Morning Muffins 

adapted from: Pioneer Woman
(Printable Recipe) or (Printable with Picture)

4 c. all-purpose flour

3/4 c. sugar

2 Tbl. baking powder

4 Tbl. unsalted butter, cold

1/4 c. shortening

1 1/2 - 2 c. sweet orange marmalade

1 c. orange juice

2 tsp. vanilla extract

1 - 1 1/2 tsp. orange bakery emulsion (or orange extract)

3 eggs

Topping

1/2 c. sugar

1/4 c. brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

2 Tbl. melted butter

wheat germ, for sprinkling

Preheat oven to 375 degrees.  Line a standard-size muffin tin with paper liners and lightly spray with cooking spray.  Combine the flour, sugar and baking powder.  Add the butter and shortening and cut into dry ingredients.  In a separate bowl, combine the orange marmalade, orange juice, vanilla, orange extract and eggs; whisk very well.  Add wet ingredients to dry and stir gently just until combined. Try to use no more than 10 large strokes, batter will be lumpy.  Fill lined muffin tins 2/3 full with batter.  Make the topping:  combine sugar, brown sugar, cinnamon, nutmeg and salt.  Add melted butter and stir until well combined.  Top batter with a heaping 1 teaspoon of mixture.  Sprinkle a 1/2 teaspoon of wheat germ over each as well.  Bake for 17-18 minutes or until a toothpick comes out clean. 

Jenn's Notes: I was so glad that I decided to add orange bakery emulsion, because even with it, they came out with only a light orange flavor.  I loved the slightly crunchy topping and recommend adding the wheat germ if you have it.  If not, I don't think I would buy a jar of it just for these.  I cut the recipe in half and ended up with 15 muffins.  I did add 2 eggs to half the batch, because my eggs seemed really small and I used just under 1 cup of orange marmalade.  Mine were perfect at 18 minutes and they turned out light and fluffy and I would make them again.           

Lemon Ricotta Blackberry Muffins

I hate it when I buy an ingredient and plan on using it for one dish and then I don't end up making that dish and I still have the ingredient to use up.  That is what happened a few weeks ago with some Ricotta cheese.  I was going to make some skillet lasagna, but then ended up making regular spaghetti.  Then, I was going to make regular lasagna, but it didn't sound good anymore.  So, there sits this brand-new carton of Ricotta cheese in my fridge that is about to expire.  I try really hard to not waste ingredients, but I had no idea what to use that Ricotta for.

Then, I saw these Lemon Ricotta Blackberry Muffins.

It couldn't have been more perfect timing.  I knew I had seen Giada make desserts using Ricotta before, so why not in a muffin?

I had frozen some fresh blackberries a few months earlier.  Once they had thawed, they were pretty wet and juicy.  You all know how I hate chunky berries in my muffins, so I pressed the blackberries through a fine-mesh strainer and then I swirled the juice into my muffins instead of adding whole chunks.  

These muffins are AMAZING! I would say they are in my top five BERRY muffins, right up there with these Old-Fashioned Blueberry Muffins and The Best Blueberry Muffins Ever.

The first day, they are light and fluffy and have an incredible flavor.  The next few days, they become a little more dense, but they are still moist and still have great flavor.  Adding the zest of two lemons might sound like a lot, but the end result only has a light lemon flavor and I think it is perfect.  

Lemon Ricotta Blackberry Muffins
(Printable Recipe)

2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. sugar

grated zest of 2 lemons

1/2 c. unsalted butter, room temperature

1 c. ricotta cheese (whole or low fat)

1 large egg

1 Tbl. fresh lemon juice

1 tsp. vanilla extract

1 c. fresh blackberries

turbinado sugar, for sprinkling on top 

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.  Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.  In a small bowl, add the sugar and lemon zest.  Rub the lemon zest and sugar together with your fingers.  Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy.  Add the ricotta cheese and beat until smooth.  Beat in the egg, lemon juice and vanilla extract.  Add the dry ingredients and mix until just blended.  Using an ice cream scoop or large spoon, fill each muffin cup half way with batter.  Add three blackberries to each muffin cup.  Top the muffins with remaining batter so blackberries are covered.  Generously sprinkle turbinado sugar over each muffin top.  Bake muffins for about 20 minutes or until the tops are slightly golden brown and toothpick comes out clean.  Let muffins cool for five minutes and serve.    

Jenn's Notes: Like I said above, I pressed my blackberries through a fine-mesh strainer and swirled the juice into the muffins instead of adding whole berries.  I also combined some cinnamon and granulated sugar and sprinkled that over the top of each muffin instead of turbinado sugar.  You have to fill the muffin cups full in order to only get 12 muffins and not have extra.  I was worried they were going to spread a lot and get crunchy on top, but the top was my favorite part!  I am still eating these, four days later, and they still taste great!    

Adapted from: Two Peas and Their Pod as seen on A Southern Fairy Tale