To Banana Nut Streusel Muffins

It’s Muffin Monday! What better way to start off the week than with muffins – whose with me?!?!

I got up an extra half hour early to make these (I was gonna go for a morning run, but snow on the ground and soreness in my body from pilates yesterday made me hit the snooze button). Thankfully I have soccer tonight and can run post that to make up for my lack of will power this morning.

These were pretty easy to make and they bake really fas (bonus to morning baking adventures). A problem – they stuck a bit to the wrappers, hmmm not sure how to avoid that in the future – might just not use liners. Any suggestions?

Recipe adapted from Une Deux Senses

1 cup flour (3/4 all purpose, 1/4 whole wheat) –> Im gonna up it to 1/2 whole wheat next time
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 small ripe bananas, mashed
1 egg
3.5 oz. milk (I used almond)
4.5 tbsn. butter, room temperature
3 1/2 tbsn. sugar
2 tbsn. butter, room temperature
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
1/4 cup quick cooking oats
2 tbsn. flour
1/4 tsp. salt
Preheat the oven to 375 F.
Line a muffin tin with liners and set aside.
For the muffins, cream together the sugar, butter and egg. Once well creamed, fold in the mashed bananas. In a small bowl combine the milk and the baking soda and mix well.
In another medium bowl, sift together the flour and baking powder.
Add the flour and milk mixtures to the creamed mixture alternatively. Incorporate well but make sure not to over mix as it can make your muffins tough.
Fill the muffin tin about 2/3 full and set aside.
For the streusel, mix all of the ingredients together and using your hands work the butter into the mixture until it is all combined and is crumble-y.
Top each muffin with about a tablespoon each of the mixture. Bake until an inserted toothpick comes out clean, about 15 minutes.
Let cool before eating.

Take into work to the amazing people you work with (it will make staff meetings 10X better)

Cheers to a great week


To Apple Maple Pecan Muffins

What do you do when you have an ingredient that you need to use up? Well I google or foodgawker that specific ingredient to see what comes up. Top results for buttermilk: Buttermilk pancakes, buttermilk waffles and buttermilk muffins. The latter is the route I decided to take, but not your typical dinner buttermilk muffin but more so I figured that I could use the buttermilk in one of my sweet muffin mix recipes as a substitute for milk and ’twas a success (:

These muffins were nice and moist, bursting with flavor and even better when nuked in the microwave.

I mean what’s not to love? Apples, Maple Syrup and Pecans are all delicious and when combined they make for a dynamic trio!

In the words of my dad “that’s a good muffin”

Ingredients: (12 standard muffins and 12 mini muffins) 

2 cups flour (1 cup all purpose flour + 1 cup whole wheat)

1/2 cup light brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/4 cup canola or vegetable oil

1/8 cup pure maple syrup

2 teaspoons vanilla extract

1 large egg

2 cups peeled, cored and diced apples

1/2 cup pecans, chopped

1 tablespoon sugar

1 teaspoon ground cinnamon


Preheat oven to 400˚F.  Prep a 12 muffin baking pan (I used silicone baking cups, paper cups or spray works too)

In a large bowl, mix dry ingredients (flour, brown sugar, baking powder, baking soda and salt).  In a small bowl, beat buttermilk, oil, maple syrup, vanilla extract, and egg until blended; stir into flour mixture just until flour is moistened.  Fold in apples. Make sure not to over stir – this will make for dense instead of fluffy and airy muffins that everyone loves.

In a small dish, mix sugar, cinnamon and chopped pecans.

Fill muffin cups with batter.

Sprinkle the sugar, cinnamon pecan mixture on top of the muffins.

Bake muffins for 20 to 25 minutes, or until the muffins pass the clean toothpick test.

Immediately remove from pan and transfer to wire rack…or eat.

Yields 12-16 muffins (I don’t know why this happened but I had extra batter so I made 12 mini muffins to go along with the 12 normal size muffins – usually this batter only yields 12 so I must have filled the muffins cups less than usual)

These freeze nicely too!



To Coffee Cake Muffins

My friend is always buying the coffee cake muffins from the coffee shop on campus as a pick her up before classes. All those coffee cakes add up and so I’ve been tempted to make her some. She has tried recipes before and just never found one that could compare to the ones she could buy, so I thought I would give it a try.

Now, I’ve never had a coffee cake muffin from the coffee shop before so didn’t have anything to compare to, but I thought that these were pretty darn good. And she AGREED! She ate two in her first sitting and had to resist eating more. She even confirmed that these little guys freeze well – a little nuke in the microwave and you also have a warm coffee cake – yum, heavenly.

They are pretty simple to make – don’t be scared off by the three parts, it comes together really fast. I used the recipe from Sweet Peas Kitchen and made minimal changes, the biggest change is that I cut the recipe into thirds causing some strange measurements but they turned out so I must have estimated the in-between measures well enough. So if you want the full recipe – definitely just use the original (try incorporating whole wheat flour though)


Streusel Topping

3/4 cup flour

1/4 cup brown sugar

1/3 Tbsp. cinnamon

1/4 tsp. coarse salt

3 1/3 Tbsp. butter


3/4 cup + 1/10 cup flour (for 1/4 I used whole wheat flour, and for the 1/10 cup I used a scant 1/8)

1/8-1/4 baking soda (do they make 1/6 measuring spoons????)

Scant 1/2 tsp. baking powder

1/8-1/4 salt

3 1/3 butter

1/3 cup sugar

1 egg

1/2 tsp. vanilla extract

1/2 cup yogurt (it should have been a scant but I used more to make sure they would be nice and moist)


1/2 cup confectioner’s sugar

1 Tbsp. soy milk


For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, cinnamon and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and place in refrigerator for 30 minutes before using.

Preheat oven to 350F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.

For the muffins: In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs one at a time,scraping down bowl as needed. Stir in vanilla extract by hand. Add flour mixture and sour cream and stir until just combined.

Divide batter evenly among muffin cups. Sprinkle half of the strudel mixture over the muffins, gently pressing it into the batter. Sprinkle evenly with remaining strudel mixture.

Bake rotating the pans halfway through until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool completely before removing muffins.

To make milk glaze, whisk the powdered sugar and milk together in a small bowl.

Place muffins on a wire rack set over a baking sheet and drizzle with glaze.

Have fun with the packaging and send them on their way!

At the end of it all I felt like I got my math lesson of fractions in for the day!



To Banana Bread Muffins

I absolutely love bananas – people say I am like a monkey since I eat at least one a day – weather in my cereal, in a smoothie, straight up, in banana bread – I mean there are just so many great ways to use bananas. When I moved into Greenhouse there were bunches – and yes I mean bunches of bananas in the freezer. What better way to make freezer room than to bake up the bananas in banana bread? Seemed like a great idea to me. So in addition to my French Toast Bake experience I also whipped up some banana bread – extremely easy to prep – just takes a while in the over to bake a quick bread loaf – the solution – making banana bread muffins – reduces the cooking by like a 1/3 – that’s my kind of results – and if you haven’t realized yet I do have a slight obsession with everything mini – cupcake tins are my companion!

Anywho – I made the banana bread and not until someone asked me what the time was on the microwave did I realize that I forgot to add the softened butter to the recipe – whoops. They still tasted great – they just stuck a bit to the wrappers – so I am assuming if you didn’t use wrappers you would be ok as long as sprayed your tins.

So here it is, the recipe that is…

Wet Ingredients:
1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
1 cup vanilla or plain yogurt
2/3 cup sugar
Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
Dry Ingredients:
1 1/2 cup all-purpose unbleached flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.
Stir in add-ins here. I did chocolate chips – chocolate has a tendency to make everything better. Other options – nuts, raisins, craisins, etc. you know the deal.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes. Muffins took about 15 – 20 minutes pending on the final texture that you want!
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool.
Set up for others to gobble up – and they will be gobbled up!