Bakery-Style Cranberry-Orange Muffins

Wake up to the inviting aroma of just-baked muffins, right from your oven
Every bite is filled with the fresh flavor of cranberries and a hint of sweet oranges




These homemade, bakery-style muffins are a sure way of perking up your morning. 
Bursting with fresh cranberries and juicy oranges. Soft and delicious. Fruity and sweet. 
I really love the flavor combination of oranges and

Sour Cream Coffee Cake Muffins

Growing up my mom used to make the cinnamon muffins from a mix a lot. And I looooved those muffins. I remember devouring them as a child.  These muffins reminded me so much of that box mix but way better.  I'm pretty sure these are now my favorite muffins. This recipe is from Chef Savvy.

Muffins
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1/2 cup unsalted butter (softened)
1 cup brown sugar
1 cup sour cream
2 tsp vanilla extract
2 eggs

Streusel
3 1/2 tbsp butter (melted)
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon

Glaze
1/2 cup powdered sugar
1 tbsp milk

Heat oven to 375. Line a muffin tin with muffin liners or grease well.  Whisk together the flour, salt, cinnamon and baking powder. In a stand mixer using the paddle attachment cream together the butter and brown sugar. Add the sour cream, vanilla and eggs until combined. Pour half of the flour mixture in and combine, scrap down the sides and add the remaining flour.  Scoop the batter into the muffin tin filling it 3/4 of the way full. In a small bowl mix together the melted butter, brown sugar, flour and cinnamon.  Sprinkle the streusel over the top of each muffin. Bake in the oven for 15-20 minutes or until the muffins are cooked through.  Remove and let cool in the pan for several minutes before removing from the tin and placing on a wire rack to cool.  While muffins are cooling whisk together the powdered sugar and milk. Drizzle with glaze and serve. 

The Best Banana Chocolate Chip Muffins

Banana and chocolate are flavors 
that are just meant for each other.

When bananas get over ripe they are perfect

 for my favorite Banana Bread or these moist 

and delicious banana chocolate chip muffins. 

If I'm not going to use them right away

 I throw overripe bananas in the freezer. 
(no bag, un-peeled) to use anytime. 

 These yummy muffins mix-up in minutes 

and take just 20 minutes to bake. If you 

like a really sweet muffin you can increase

the amount of sugar to 1 C. Use two bowls;

One bowl for the dry ingredients, 

and one bowl for the wet.

Then mix them together.

 Stir in the chocolate chips.

 Divide the batter into paper lined 12 C

muffin pan.

 Bake @350º until the tops spring back when 

lightly touched, about 20  minutes.

 Let cool in the pan for 5 minutes then 

remove to  a wire rack to cool. 

These muffins freeze well too. 

 Perfect golden muffin tops!

 Now it's time to enjoy one with a 

frothy cup of coffee. 

 These muffins have great crumb texture.

Banana Chocolate Chip Muffins
3 over-ripe bananas (1 C mashed)
1 egg
¾ C sugar
¼ C sour cream
1 stick butter (½ C melted)
1 t vanilla
2 C flour
1 t baking soda
¼ t salt
1/4 t cinnamon
¾ C chocolate chips
1. Mash the bananas in a large bowl using a
whisk. Next whisk in the egg, then sugar,
sour cream, butter and vanilla.
2. In a separate bowl whisk the flour, soda, salt,
and cinnamon to combine. Add to the banana
mixture and whisk until the flour is incorporated.
3. Use a ¼ C scoop to fill a paper lined 12 count
muffin tin, dividing batter evenly.
4.  Bake @350º for 20-22 minutes, until the
tops spring back when lightly touched. Let rest
5  minutes then remove them to a cooling rack.

Enjoy!

Links: Between Naps On The Porch

Healthy Bluberry Muffins

These muffins tastes so good and won't make you feel guilty for eating more than one.

Ingredients

1 1/2 cups whole wheat flour

3/4 cup Stevia

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil

1 egg

1/3 cup milk

1/2 cup unsweetened applesauce

2 cups tundra blueberries

 

Directions

1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl.
2. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well).
3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.