I had a zucchini to use up from the csa and came across this recipe. I was intrigued that the whole thing was made in the food processor! The original recipe was made in a 12 cup. I think mine is a 10 cup. And you definitely need a 12 cup. Mine was just small enough that i had to finish it off in my mixer. Luckily I still had some dried cherries from this recipe. It wasn’t quite 2 cups next time I’ll definitely use more cherries! These were really good. I think they could have used more zucchini to make them a little more moist! The crumb topping was delicious!!!! Might have to use this crumb topping on some other things!
Zucchini Cherry Muffins with Streusel Topping
adapted from goodlifeeats
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries
Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the milk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).
Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it’s the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.
I had bought a huge vat of blueberries at costco to make a fruit pizza for a memorial day barbecue. I had these muffins pinned over on pinterest so I decided to try them. We were not disappointed. YUM!!!!! Don’t forget the glaze!!!!!
Blueberry Doughnut Muffins
adapted from my baking addiction
zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries
For the Glaze
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
we had a lot of apples in the fridge — they were just calling to be baked into something delicious! normally i’d make my apple squares which are DELICIOUS! but figured i should try something new! this recipe had good reviews so i figured why not. i should have stuck to my original apple squares 🙂 if you or i ever decide to make these again the amount of apples needs to be doubled or quadrupled 🙂 the original reicpe called for the whole muffin to be dipped in butter and cinnamon sugar — i only did the tops…
Baked Apple Muffins
adapted from tastykitchen
- 3 cups All-purpose Flour
- 1 cup Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Ground Nutmeg
- ½ cups butter softened
- 2 whole Large Eggs, Beaten
- 1 cup Milk
- 2 cups Cored And Finely Diced Apples (i used 2 apples one royal gala and one granny smith)
- 1/4 cups Butter, Melted
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
Mix first 5 ingredients with a fork. Add butter and mix until butter is broken up. Set aside. In another bowl combine eggs, milk and diced apples. Add to dry ingredients just until blended.
Spoon into greased muffin pans (i used liners). Bake at 350 degrees for 20-25 minutes or until muffins are light to medium brown.
While donuts are baking, melt 1/4 cup butter. Set aside. Combine 1/2 cup sugar and 1 teaspoon cinnamon. When donuts are done and before they have had a chance to cool, dip in butter and then in sugar.
I was struggling with what to bake this week. Nobody in the house was in the mood for anything in particular. Hubby and I are getting ready to head to Aruba (in less than 2 weeks!!) so the thought of extra calories going to the bathing suit booty just doesn’t sound appealing. But, there is a blog to update! 🙂 I searched through recipes that would be easy and didn’t require me to go shopping for anything. I found this recipe.
These are certainly muffins, as in you want to eat them for breakfast or in the afternoon with a nice cup of tea. They were moist and pretty yummy. Naturally, I modified the recipe, so the below recipe is with my modifications…if you want to see the original, click on the link.
Meyer Lemon Muffins
Adapted from Laura / Tutti Dolci
- 1-½ cup Flour
- ½ cups Sugar
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Salt
- ¾ cups Lemon Greek Yogurt
- ⅓ cups Water
- ¼ cups Olive Oil
- 2 Tablespoons Meyer Lemon Zest
- 2 Tablespoons Fresh Meyer Lemon Juice
- 1 whole Large Egg, Lightly Beaten
- 12 teaspoons lemon curd – I used Dickinson’s
Let’s Make It!
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.
Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a teaspoon of lemon curd.
Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
Store muffins in an airtight container at room temperature up to 2 days.