Archive for the Category ◊ Muffins ◊

12 Oct 2019 Coconut-Banana Muffins
A whole pan full of Coconut Banana Muffins! What better way to start a day? Leftovers keep well, too!

I love muffins and I love all things coconut. I can’t think of anything better on a cool Sunday morning than a warm coconut muffin, a hot latte, some social media, an old fashioned magazine or newspaper, jammies, fluffy slippers…

This recipe makes 12 delicious muffins. The muffins are dense and sweet, the top is crunchy, the banana and coconut combination is heavenly. These muffins keep well on the counter for a few day. Warm muffins today, room temperature muffins tomorrow. Yes, please.

Coconut-Banana muffin for one.

Coconut-Banana Muffins

  • 2 cups all-purpose flour (250g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 1 cup mashed very ripe bananas (probably about 3 small/2 large bananas)
  • ¾ cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon coconut extract (optional, but a nice to have. Rather than running around all over town for coconut extract, I order on-line)
  • 1 cup sweetened flaked coconut (divided use)
  • 1-2 tablespoons granulated or coarse sugar
  1. Line a muffin tin with 12 paper muffin cup liners.
  2. Preheat oven to 375 degrees.
  3. Whisk together flour, baking powder and salt and set aside.
  4. In another bowl whisk together mashed bananas, melted butter, sugar, egg, vanilla, optional coconut extract, and ¾ cup sweetened flaked coconut.
  5. By hand, fold flour mixture into mashed banana mixture and stir until just combined and all flour has been moistened. Don’t overmix.
  6. Portion batter into the 12 prepared muffin tin.
  7. Sprinkle each muffin with a bit of the remaining ¼ cup coconut and a sprinkle of granulated or coarse sugar.
  8. Bake muffins at 375 degrees until muffins are puffed and golden, about 25 minutes.
  9. Cool slightly before serving.

Thanks for stopping by my kitchen today. See you again soon!

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19 Aug 2019 Grandma’s Buttermilk Cornbread
Grandma’s Buttermilk Cornbread
(on my brand new cutting board, a birthday gift from my daughter!)

As a young kid, Jiffy brand cornbread was my favorite and because it was cheap, I think it was fifteen cents a box, it fit into my family’s budget.  The mix only required one egg and a ¼ cup of milk or water to make six muffins.  As I got older, I tried many cornbread recipes and I tried to get fancy by adding in corn kernels or topping with cheese or stirring in sour cream.  I never settled on a recipe until I tried the Albers cornmeal no frills, back-of-the-box recipe baked in an 8″ x 8″ square pan. I was VERY happy with that recipe, until I found this recipe. The recipe is a bit odd, not so much in the ingredients, but in the mixing method. The resulting cornbread can’t be beat though, not by Jiffy, not by Albers, and not by adding in corn, cheese, and sour cream.

Cornbread is not just for chili or soup! In one of Ruth Reichl’s books, I learned how to elevate day old cornbread and now leftover cornbread is a favorite breakfast treat.  Cut the square slice of cornbread, or the muffin, in half lengthwise—across the middle so you have a top and a bottom not a left side and right side!  Butter the cut edges.  Lay the buttered side down in a hot frying pan.  Let the cornbread sizzle until the buttered sides are slightly browned and the cornbread is warmed through. Eat. Delicious!

This recipe was posted in All Recipes in 2006 by Bethany Weathersby. I’ve rewritten the steps to make the recipe easier to follow, but I have not changed any ingredients. Don’t use a mixer for this, cornbread needs to be combined by hand.

I am not going to get into the whole southern vs northern cornbread recipe debate. This is sweet cornbread, and I like it. I live in South San Jose in Northern California, and this recipe works for me and since I am posting it, I don’t see how anyone will not like it!

Can’t wait to try it with my Ham Bone Bean Soup or Gringo Grandma’s Chili
and then I’ll skillet toast another slice for breakfast 🙂

Grandma’s Buttermilk Cornbread

  • ½ cup butter
  • 2/3 cup of white sugar
  • 2 eggs, beaten
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup cornmeal (yes, I use Albers)
  • 1 cup all-purpose flour (125 g)
  • ½ teaspoon salt (add ¼ teaspoon more if using unsalted butter)
  1. Preheat oven to 375 F.
  2. Butter an 8×8 inch square casserole dish
  3. Melt butter in a large skillet or medium saucepan
  4. Remove skillet from heat and stir in sugar
  5. Quickly add beaten eggs into butter-sugar mixture and beat until well blended
  6. Stir the baking soda into the buttermilk
  7. Add the buttermilk mixture to the butter-sugar-egg mixture in the pan
  8. Combine the flour, cornmeal and salt, whisk to evenly distribute
  9. Add the flour mixture into the pan with the butter-sugar-eggs-buttermilk mixture
  10. Stir until well blended, a few small lumps should remain
  11. Pour batter into the prepared 8×8 inch pan
  12. Bake in preheated 375 degree oven for 25-30 minutes or until a toothpick inserted into the center comes out clean
  13. Let cool a few minutes
  14. Serve and share

NOTES: According to the originator of this recipe, the baked cornbread freezes well. She also states that it’s OK to sub whole wheat flour for the all-purpose flour, but baking time will increase about 10 minutes. I haven’t tried this.

Thanks for stopping by my kitchen today, what shall we make tomorrow?

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11 Jan 2011 Cracked Sugar Pumpkin-Apple Muffins

Pumpkin isn’t only for October and November you know.  I hope you have an extra can or two of pumpkin puree on hand for the other ten months of the year.  This isn’t a pumpkin muffin, and it isn’t an apple muffin, it’s a bit of both, so it should please everyone.  I like the pumpkin, I like the diced apple, but I especially like the cracked sugar on top!

These muffins stay moist and tasty for at least three days.  I’ve never had one around longer than three days, so I don’t know what happens on day four or five. (If I had expected to have extras around that long, I’d freeze them.  It only takes a few minutes to defrost a muffin, especially if you slice or quarter it.)

In muffin recipes I often substitute half the oil in the recipe for applesauce.  Oddly, it doesn’t work well in this muffin. The texture suffers quite a bit.  If you are out of Pumpkin pie spice, as I am, use ¾ teaspoon ginger plus ½ teaspoon nutmeg, plus scant ½ teaspoon ground cloves OR allspice,  instead of the 1 tablespoon pumpkin pie spice.

This recipe makes 18-20 muffins.  I know that’s a lot. But you’ll make a lot of people happy!

Cracked Sugar Pumpkin-Apple Muffins

For the muffins

2 ½ cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
½ cup vegetable oil (or ¼ cup oil plus ¼ cup applesauce)
2 cups peeled, cored and chopped apple (about 2 apples)

For the cracked sugar topping

2 tablespoons all-purpose flour
¼ cup white sugar
½ teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350º. Line 18 muffin cups with paper liners.

In a large bowl, sift together 2 ½ cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.

In a separate bowl, mix together eggs, pumpkin and oil.

Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples.

Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter (about 1 teaspoon of topping per muffin)

Bake in preheated oven for 30 minutes, or until a toothpick inserted into a muffin comes out clean.

Thanks for stopping by my kitchen today! I hope I’ll see you again tomorrow!

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16 Oct 2010 Pumpkin Cream Cheese Muffins

My new favorite pumpkin recipe, and my new favorite muffin recipe, just in time for your fall weekend baking:  Pumpkin Cream Cheese Muffin!  Am I your favorite food blogger, or what?!  This recipe is all over the food blogs right now, and I am a bit late-for-the-train in posting it (one of the casualties of the lost camera saga).

This muffin has been likened to the Starbucks Cream Cheese Pumpkin Muffins.  I think that’s a fair comparison, but I like this recipe better, for two reasons.  One,  I think the Starbucks muffin cook is heavy handed with the cloves, this recipe has no cloves, and that’s a very good thing.   Two, you can make two dozen of these muffins for the cost of buying just two muffins from Starbucks. Yes.  I said twenty-four muffins.

Unfortunately this recipe makes 24 muffins.  Not that I am opposed to 24 muffins, but I hardly ever need or want that many.  I try to have each muffin recipe make 12 muffins, which is usually more than enough for a home cook. I tried to cut this recipe in half and I tried to cut it down to two-thirds.  Neither attempt worked.  The muffins were dry.  The twenty-four muffin recipe is not dry, so you’ll just have to make them all.  Invite the neighborhood over!  Drop some off at a friend’s house! Have a bake sale!  Give some to the gardener or your child’s teacher! These muffins stay moist for several days.

Start this recipe the night before.  The cream cheese filling needs to sit in the freezer for at least a few hours, and overnight is fine, before baking.  That’s ANOTHER great thing about this recipe. FINALLY, a method that works for inserting a cream cheese layer into a baked goods.  Ohhh, it’s a good day to be stopping by my kitchen!

I have inserted three options for the topping of the muffins.  The fourth option is to not add a topping to the muffin.  These muffins really don’t need a sweet topping. The cream cheese layer, and the muffin itself, are sweet enough.  I found the struesel layer to be just a bit too much.  Imagine me saying that!  Me,  a Sweet Tooth Queen!  I like the idea of sprinkling a few pumpkin seeds on top (the green ones, pepitas), which is what Starbucks does, but I couldn’t find pumpkin seeds the last time I was at the store.  The muffin above has a slight sprinkling of raw sugar on top. I like the little crunch.

So, without any further ado…

Pumpkin Cream Cheese Muffins

Cream Cheese Filling

8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla

Optional Streusel Topping (see notes above):

½ cup all-purpose flour
1/3 cup sugar
¼ cup pecans, chopped finely
3 tablespoons unsalted butter, melted
½ teaspoon cinnamon

Alternate toppings: a sprinkling of green pumpkin seeds (Pepitas) or raw sugar

Pumpkin Muffin Batter:

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 tablespoons pumpkin pie spice
2 teaspoons cinnamon
1/4 teaspoon nutmeg
½ teaspoon salt
1 ¼ cups canned solid-pack pumpkin (or 1 ¼ cups fresh pumpkin puree, drained)
3 eggs, lightly beaten
1/3 cup vegetable oil
½ teaspoon vanilla extract

Directions

The night before: Make the cream cheese filling. In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it overnight, or at least an hour or two.

Preheat oven to 350 ºF. Line two 12-cup standard muffin tins with paper liners. Set aside.

Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl. In another bowl, lightly beat the pumpkin, eggs, oil and vanilla.  Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.

Remove the cream cheese from the freezer, and divide it into 24 slices. (I usually cut the log into 12 pieces then cut each of those pieces in half)

Evenly divide half of the batter among the muffin cups-about one tablespoon of batter in the bottom of each muffin cup. Place 1 slice of the cream cheese filling in the center of each cup.  Top the cream cheese with another tablespoon of batter.  Cover the cream cheese completely.

Sprinkle top of muffins with pumpkin seeds, raw sugar OR this Pecan Streusel. In a medium bowl, combine flour, sugar, pecans, butter and cinnamon. Sprinkle some of the pecan streusel on top of each muffin.

Place muffins in a preheated oven and bake until golden, about 20 to 25 minutes. Cool on wire racks.  Muffins should be served at room temperature.  Hot cream cheese is really not very appetizing.

Happy Fall!  Go on, bake a batch of these, enjoy them with your family, friends and neighbors.  Here’s a picture of my grandson enjoying his.  He loves his Grandma’s muffins <3

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