Muffins | Stephanie's Slice Of Life

Category: Muffins
- Morning Glory Muffins
  
  Posted at 5:42 pm by StephMo
  
  Jan 5th
  I have been looking for a muffin recipe that was not only healthy, but delicious, and this is it. I mean really good! I will be honest, I was not expecting these to be as good as they are, especially because I had to tweak the recipe somewhat. This recipe makes a moist spice cake type muffin and you don’t have to feel guilty about eating one, or two 😄
  
  The original recipe called for apple sauce and grated apple. I didn’t have any apple sauce, so I only used the apple. I used Cortland apples and when grated, if you would call it that, the consistency was very close to apple sauce. I’m not sure this is what was originally intended, but it worked out perfectly.
  
  Here is how I made them:
  
  Ingredients:
  
  1/2 cup brown sugar
  
  1/4 cup olive oil
  
  1/2 cup, plus 2 tbsp, maple syrup
  
  2 eggs
  
  1 1/2 cups grated apple
  
  1 cup grated carrot
  
  1 cup grated zucchini
  
  1/2 cup unsweetened coconut
  
  1/4 cup raisins
  
  1/4 cup oat flour
  
  1 1/2 cups whole wheat flour
  
  1 tsp. cinnamon
  
  1/4 tsp. nutmeg
  
  3/4 tsp. salt
  
  1 tsp. baking soda
  
  1/2 tsp. baking powder
  
  Preheat oven to 400 degrees. Line a muffin tin with liners.
  
  Whisk together the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
  
  Grate the carrot, zucchini, and apple, and set aside on paper towel lined plates. Do not squeeze out the liquid, just place them on the plates to absorb the excess liquid. This is an important step.
  
  In a stand mixer or with a hand mixer combine the sugar, maple syrup, and olive oil until syrupy. Add the eggs and mix well. Add the apple and mix well.
  
  With a spatula or spoon stir in the carrots, zucchini, coconut, and raisins until combined. Don’t over mix.
  
  Scoop the batter into the muffin tin filling each to the top.
  
  Bake for 20-22 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.
  
  Enjoy!
  Morning Glory Muffins
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1/2 cup brown sugar
  1/2 cup maple syrup
  2 tbsp maple syrup
  1/4 cup olive oil
  2 large eggs
  1 1/2 cups apple, apple
  1 cup carrot, grated
  1 cup zucchini, grated
  1/2 cup unsweetened coconut
  1/4 cup raisins
  1 1/2 cup whole wheat flour
  1/4 cup oat flour
  1 tsp cinnamon
  1/4 tsp nutmeg
  3/4 tsp salt
  1 tsp baking soda
  1/2 tsp baking powder
  
  Instructions
  
  Preheat oven to 400 degrees. Line a muffin tin with liners.
  Whisk together the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
  Grate the carrot, zucchini, and apple, and set aside on paper towel lined plates. Do not squeeze out the liquid, just place them on the plates to absorb the excess liquid. This is an important step.
  In a stand mixer or with a hand mixer combine the sugar, maple syrup, and olive oil until syrupy. Add the eggs and mix well. Add the apple and mix well.
  With a spatula or spoon stir in the carrots, zucchini, coconut, and raisins until combined. Don't over mix.
  Scoop the batter into the muffin tin filling each to the top.
  Bake for 20-22 minutes or until toothpick inserted comes out clean. Transfer to a cooling rack.
  Posted in Morning Glory Muffins, Muffins, Recipes | Tagged carrot muffins, food blog, food blogger, healthy muffin recipe, healthy muffins, morning glory muffin recipe, morning glory muffins, muffin recipe, stephanie's slice of life, zucchini muffins
- Coffee Cake Muffins
  
  Posted at 6:06 pm by StephMo
  
  Mar 14th
  Years ago I found a very easy recipe for blueberry muffins that has become my “go to” muffin recipe. I tweaked it once and made chocolate chip muffins, and today I tweaked it again and made coffee cake muffins. They came out absolutely delicious! They came out delicious! Oh, and the smell in my home was amazing.
  
  This recipe only makes 8 muffins, so I doubled it and it worked perfectly. The recipe below is for the 8, it is not doubled.
  
  Ingredients:
  
  1 1/2 cups flour
  
  3/4 cup sugar
  
  1/2 tsp. salt
  
  2 tsp. baking powder
  
  1/2 tsp. cinnamon
  
  1/3 cup vegetable or canola oil
  
  1 egg
  
  1/3 cup, or more, of milk
  
  1 tsp. vanilla
  
  Topping ingredients:
  
  1/2 cup sugar
  
  1/3 cup flour
  
  1 1/2 tsp. cinnamon
  
  1/4 cup butter, chilled and cubed
  
  Sift together the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
  
  In a measuring cup add the oil. On top of the oil add the egg, then fill the rest of the way with milk until you reach one cup. Add the vanilla into the measuring cup as well. Mine is higher because I was doubling.
  
  Mix into the dry mixture until well combined.
  
  Either grease a muffin tin or use paper liners. Fill the tins about 3/4 of the way full. I like to use a large cookie scoop so I don’t make as much of a mess.
  
  Now it’s time to make that yummy streusel topping!
  
  Combine the sugar, flour, and cinnamon in a small mixing bowl. Cut in the cold butter with a pastry cutter or two forks until butter is well combined and mixture becomes coarse crumbs.
  
  Sprinkle mixture very liberally over the top of the batter. You want a nice thick streusel topping on coffee cake muffins.
  
  Bake at 400 degrees for about 16-20 minutes or until a toothpick comes out clean.
  Coffee Cake Muffins
  
  Print Recipe
  
  Ingredients
  
  1 1/2 cups flour
  3/4 cup sugar
  2 tsp. baking powder
  1/2 tsp. salt
  1/2 tsp. cinnamon
  1/3 cup oil
  1 egg
  1/3 cup milk
  1 tsp. vanilla
  1/2 cup sugar
  1/3 cup flour
  1 1/2 tsp cinnamon
  1/4 cup butter, chilled and cubed
  
  Instructions
  
  Preheat oven to 400 degrees. Grease a muffin tin or line with muffin liners.
  In a large mixing bowl sift together flour, sugar, baking powder, salt, and cinnamon.
  In a measuring cup add 1/3 cup oil. Add egg and milk until it measures 1 cup. Add vanilla.
  Add to dry mixture until well combined.
  Scoop batter into muffin tins until almost full.
  For topping combine flour, sugar, and cinnamon in a small mixing bowl. Cut in cubed butter with a pastry cutter until coarse crumbs. Top muffins liberally with streusel topping.
  Bake for 16-20 minutes or until toothpick inserted comes out clean.
  Posted in Coffee Cake Muffins, Muffins, Recipes | Tagged coffee cake, coffee cake muffins, coffee cake muffins recipe, food blog, food blogger, muffin recipe, muffins, stephanie's slice of life
- Jordan Marsh Blueberry Muffins
  
  Posted at 10:07 am by StephMo
  
  Oct 6th
  
  Yesterday was not supposed to be a day where Blueberry Muffins would be baking in my kitchen, but low and behold they were. While I didn’t technically bake these muffins, I wanted to share the recipe anyway. As some of you may know I already have a favorite recipe for Blueberry Muffins (separate Blog post) and once I get a favorite, I don’t stray. However, after trying these muffins I may have to conduct my own “bake off” some day to see which I prefer because these were really good.
  
  So yesterday as I was polishing silver in my kitchen my son very casually walked in to the room carrying his open computer while in the midst of his Zoom cooking class and said, “I guess we’re cooking today and making Blueberry Muffins, I didn’t know”. If you have children you may also have some of these kinds of children that never know and it’s never their fault.
  
  Once I confirmed his computer was on mute, I made it clear how I felt about his not knowing while I ran around my kitchen avoiding his computer’s camera and softened butter, defrosted frozen blueberries, got the ingredients, bowls, measuring cups, etc. I probably should have let him suffer the consequences and have this being a learning moment, but instead he ended up being the most prepared student in the class with an avid baking mother sitting at the table coaching him.
  
  I have looked on-line and there seems to be many slight variations of the famous Jordan Marsh muffins and I am not sure if this recipe is “the recipe”. I am also writing the instructions from memory of what I observed and coached. I also have to say I have never tried a Jordan Marsh muffin, my mother and I were strictly Filene’s shoppers 😛
  
  Ingredients:
  
  1/2 cup butter, softened
  
  1 cup sugar
  
  2 eggs, lightly beaten
  
  2 cups flour
  
  2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/2 cup milk
  
  1 1/2 tsp. vanilla
  
  1 1/2 cups blueberries
  
  In a large mixing bowl cream together the butter and sugar. Mix in the eggs one at a time.
  
  In a separate bowl combine all of the dry ingredients.
  
  Combine the vanilla with the milk, and alternate adding the dry ingredients and milk mixture into the butter mixture.
  
  The recipe recommended mashing some of the blueberries before adding to the muffin mixture, but we just added them un-mashed.
  
  Fill either a greased or paper lined muffin tin 2/3 way full with batter. Sprinkle tops with sugar if desired.
  
  Bake at 375 degrees for 20-25 minutes.
  
  Remove from the pan and cool on a wire rack.
  
  Posted in Brunch, Muffins, Recipes | Tagged blueberry muffin recipe, blueberry muffins, breakfast recipes, brunch, brunch recipes, food blog, food blogger, jordan marsh blueberry muffins, muffin recipe, muffins
- Amazing Chocolate Chip Muffins
  
  Posted at 6:47 pm by StephMo
  
  Feb 6th
  
  This morning my son was home sick from school and said he was craving a chocolate chip muffin. I offered to make him some, and I was thinking out loud that I don’t think I had ever made chocolate chip muffins. He asked if I could just use chocolate chips instead of blueberries in the muffin recipe we love. That is what I decided to do, except I decided to add a little vanilla to see how it would taste. And they tasted amazing!
  
  This recipe has never let me down, and always comes out perfect. It is so easy to make, the only downfall is that it doesn’t make many. I am always a little hesitant to double recipes and have yet to try that with this one. I usually just make two batches.
  
  So here is what you need to make these amazing muffins:
  
  1 1/2 cups flour
  
  3/4 cup sugar
  
  2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/3 cup vegetable oil
  
  1 egg
  
  2/3 cup (less) milk
  
  1 tsp. vanilla
  
  3/4 cup mini chocolate chips
  
  Coarse sugar
  
  Grease a muffin tin. I prefer to use shortening, I’m old school like that I guess but you can use spray as well. Or you can use muffin liners.
  
  Combine flour, sugar, salt, and baking powder in a medium size mixing bowl. Sift all ingredients together.
  
  Add 1/3 cup oil to a 1 cup measuring cup. Add 1 egg, then add enough milk until it measures 1 cup.
  
  Mix oil mixture and vanilla into dry ingredients.
  
  Mix in chocolate chips, and scoop into muffin tin. I like to use a large cookie scoop just because I make quite a mess when I use a spoon. It works really well this way.
  
  Fill to the top, and as you can see it only made seven muffins.
  
  Bake at 400 degrees for 15-20 minutes or until done. Once muffins have cooked for a few minutes I like to sprinkle coarse sugar on to each muffin and continue baking.
  
  They look so good don’t they? Yum! Let them cool in the pan before trying to remove. I use a knife to just try to loosen the muffin tops at this point.
  
  My son was very happy to have these homemade chocolate chip muffins to satisfy his craving! And so was I 😋
  
  Posted in Chocolate Chip Muffins, Muffins, Recipes | Tagged chocolate chip muffin recipe, chocolate chip muffins, food blog, food blogger, lifestyle blogger, muffin recipe, muffins, recipe blog, Recipes
- These Blueberry Muffins Really Are To Die For
  
  Posted at 9:27 am by StephMo
  
  Nov 19th
  
  I grew up in a very urban town where wild blueberries weren’t something I ever came across. Dandelions, sure, but not any type of wild berry. So when I realized there were blueberries and raspberries growing in our yard in Maine, I was basically beside myself with joy.
  
  Every summer I will painstakingly bend over to pick every blueberry I possibly can. Then I will limp back to the house with my tiny crop which never yields enough to make a pie, but there are enough to make muffins. One day as I came back hunched over moaning in pain and covered in mosquito bites, my husband said “you know they sell blueberries at the store right?” Ha ha, yes I know that, but for me there is just some happiness associated with picking my own berries. However, I am putting a blueberry rake on my Christmas list because that happiness is starting to deplete with every year older I become.
  
  Before I owned a “farm” I was never a big muffin baker. Every recipe I tried always seemed to be dry, or the edges were just too brown. Since my blueberry crop wasn’t large enough to make a pie, I decided to give muffins another shot and look for a good recipe. Well, here it is. They are moist, and almost seem too easy to make. I can see why they were named Too Die For Blueberry Muffins.
  
  https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
  
  Sometimes when I have enough raspberries to pick, I have added them to the recipe as well. I have made these with no topping, with just some sugar sprinkled on top, or with a brown sugar crumb topping. Either way is just absolutely delicious!
  
  I will admit I have also made them with blueberries from the store, and they are just as good 🙂
  
  Posted in Blueberry Muffins, Muffins, Recipes, Sweet Treats | Tagged baking, blueberry muffin recipe, blueberry muffins, muffin recipe, muffins, raspberry muffins, recipe
- Categories