Blueberry Muffins with Lemon Sugar Topping

Blueberry Muffins with Lemon Sugar Topping

Blueberry Muffins with Lemon Sugar Topping

With our daytime temperatures only reaching between 40 and 45 degrees, I know it may be hard for some of you to believe, but to many of us Alaskans, it actually feels like Spring has arrived. The snow is gradually melting, I’ve seen geese flying overhead, and pussy willow buds are starting to emerge on more and more trees. Although it may be a while yet before we see green grass and flowers, I’m finally starting to let myself believe that Winter is now behind us.

To welcome and celebrate the arrival of our Alaskan Spring, I decided to make a batch of these yummy Blueberry Muffins topped with a refreshing Lemon Sugar Topping to enjoy with our breakfast this morning. I love blueberry muffins, especially when they’re bursting with blueberry goodness, like these are. The lemon flavor from the lemon zest pairs perfectly with the blueberry flavor, and the lemon sugar makes a crisp topping that adds great texture to the muffins.

Here’s hoping that your Spring is a bit warmer than ours.

~Enjoy~
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Blueberry Muffins with Lemon Sugar Topping

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Topping:
1 tablespoon lemon zest
2 tablespoons granulated sugar

Directions:
Preheat oven to 350 degrees. Grease and flour 12 medium muffin tins, or line with paper baking cups.

In a medium bowl, combine flour, baking powder and salt; set aside.

In a mixing bowl, cream butter and sugar together until light and fluffy. Add egg, milk and vanilla extract; mix until well combined. Gradually add in the dry ingredients; mix until just moistened. Gently fold in blueberries.

Spoon batter into muffin tins, filling about 3/4 full. Combine lemon zest with granulated sugar and sprinkle over tops of batter.

Bake for 20-25 minutes, or until tops spring back when lightly touched. Remove from oven and place on a wire rack to cool.

Makes 12 muffins.

(To print this recipe, click on the ‘Print & PDF’ button below)

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Cinnamon Mini-Muffins with Cinnamon Sugar Topping

I apologize for the lack of posts this past week, but I’ve been spending much of the week getting reacquainted with an old friend. I haven’t spent time with this friend since last fall, but we’ve been able to pick up where we left off without hardly skipping a beat. My friend has also been helping whip me back into shape, which, after being sedentary much of the winter, is greatly appreciated. I’ll write a little bit more about my old friend in a future blog post, but for now, I think it’s time to post another tasty recipe.

If you’re looking for a quick and easy sweet little treat to make for your Mom this Mother’s Day, these Cinnamon Mini-Muffins with Cinnamon-Sugar Topping just might do the trick. The cinnamon mini-muffins are soft, moist & sweet, and the cinnamon-sugar topping is crunchy and delicious.

They would make a wonderful addition to a Mother’s Day breakfast or brunch, or simply to enjoy for a mid-afternoon snack.

~Enjoy~




Cinnamon Mini-Muffins with Cinnamon Sugar Topping

Muffins:
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 tablespoon distilled white vinegar

Cinnamon Sugar Topping:
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees. Grease and flour 16 mini-muffin cups, or line with paper liners.

In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add milk, applesauce, vanilla extract, and vinegar. Stir just until moistened. Batter will be lumpy; do not over stir.

Fill muffin cups 2/3 full. Bake for 15-20 minutes, or until golden brown. Remove from oven and let muffins sit in the pan for a couple of minutes. Remove muffins from pan and place them on a wire rack.

For topping: In a small bowl, combine sugar and cinnamon. Dip the top of each muffin in melted butter and then roll in cinnamon-sugar mixture. Place muffins back on wire rack to cool.

Makes 16 mini-muffins.

Lemon Chocolate Chip Muffins

Lemon Chocolate Chip Muffins

Lemon Chocolate Chip Muffins

I’m so glad it’s finally March. To me it means that we’re one step closer to Spring! After receiving 119.9 inches of snow here this season, I’m really looking forward to seeing green grass and flowers again. A lot of folks around here are really hoping we break the snowfall record of 132.8 inches. Since we only need 12.9 inches of snow to tie the record, and we average 13.9 inches of snow from March 1 to April 30, I guess it’s possible… but I’d really rather not. :)

I find that one thing that really helps me get over the gloom of Winter and puts me in the mood for Spring, is baking citrus treats. I decided today to make some Lemon Chocolate Chip Muffins. I don’t know if any of my readers use any of the True Citrus products, but I absolutely love them. They’re so convenient, and they keep very well in a cabinet or pantry. Whenever I decide to make anything that calls for lemon, lime, or orange juice, I only need to go to my pantry and grab a few packets of whichever flavor I need, and I’m good to go.

For this recipe, I only used 1/2 tablespoon of True Lemon, and these muffins came out bursting with lemon flavor. The muffins are moist and light, and the chocolate flavor from the chocolate chips really pairs well with the lemon. The sprinkling of granulated sugar on top also adds a wonderful crispy texture to the muffins that I really love.

~Enjoy~




Lemon Chocolate Chip Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, melted
1 1/4 cups granulated sugar, divided
2 eggs
3/4 cup milk
1/2 tablespoon True Lemon
1/4 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease muffin pan or line with paper liners.

In a small bowl or measuring cup, dissolve True Lemon in the 1/4 cup water. Set aside.

In a medium bowl, combine flour and baking powder. Set aside.

In a large bowl, whisk butter, 1 cup granulated sugar, eggs, and milk together. Stir in lemon water. Add flour mixture and mix just until combined. Fold in chocolate chips.

Spoon batter into prepared muffin pan, filling three-fourths full. Sprinkle remaining 1/4 cup granulated sugar evenly over tops.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Makes 12 muffins.

Pumpkin Cranberry Oat Muffins

Pumpkin Cranberry Oat Muffins

Pumpkin Cranberry Oat Muffins

I fear that the Autumn season is very close to ending here in Alaska. For the past few days, it has looked like it could start snowing out at any minute, and almost every tree has lost its leaves.

Even though it looks like we’re about to head into the Winter season, I’m still hoping that Autumn hangs on a little longer, because I still have a bunch of Fall recipes I’d like to whip up.

Speaking of Fall recipes, here’s a tasty muffin that is perfect for this time of year – Pumpkin Cranberry Oat Muffins!

The pumpkin and cranberries pair beautifully together in this muffin, and the oats add great texture. And, what’s not to love about streusel topping. It’s the “icing on the cake” – or muffin, in this case. ;)

~Enjoy~




Pumpkin Cranberry Oat Muffins

1 cup all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup pumpkin puree
1/4 cup milk
1/4 cup canola oil
2 envelopes Quaker Maple & Brown Sugar Instant Oatmeal
1/2 cup Craisins dried cranberries

Topping:
1/3 cup brown sugar, packed
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon butter, cold

Directions:
Preheat oven to 375 degrees. Grease and flour 12 muffin tins, or line with paper liners.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

In a medium bowl, combine the egg, pumpkin puree, milk and oil. Add to the dry ingredients and mix just until moistened. Stir in oatmeal and craisins.

Fill muffin cups two-thirds full.

For topping: In a small bowl, combine the brown sugar, flour and pumpkin pie spice. Cut in butter with pastry blender until crumbly. Sprinkle one rounded teaspoon of topping over each muffin.

Bake for 15-20 minutes, or until a toothpick comes out clean.

Cool in pan for 5 minutes, then remove from pan and let cool on a wire rack.

Makes 12 muffins.

Baked Doughnut Mini Muffins with Chocolate Glaze

Baked Doughnut Mini Muffins with Chocolate Glaze

How does that saying go… if it looks like a duck, and quacks like a duck, it must be a duck. Well, what if something looks like a muffin, but tastes like a doughnut? What do you have then?? Well you have these wonderful, tasty Baked Doughnut Mini Muffins!!

I wanted to try making a baked doughnut, but I didn’t have a doughnut pan. So instead, I put the dough into mini muffin cups and voila…. out came these cute little mini muffins that taste like a doughnut.

The Chocolate Glaze is perfect on top of these little gems too. It’s the same type of glaze that you’d find covering a doughnut in a bakery, and it really helps to give these little muffins that “doughnut” look and taste.

~Enjoy~




Baked Doughnut Mini Muffins with Chocolate Glaze

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup milk

Directions:
Preheat oven to 350 degrees. Grease and flour 18 mini-muffin cups.

In a medium bowl, combine flour, baking powder, nutmeg, cloves and cinnamon. Set aside.

In a large bowl, cream butter and sugar together. Alternately add dry ingredients and milk to butter mixture. Mix until just combined.

Fill prepared muffin cups about three-quarters full. Bake for 15-20 minutes, or until tops are lightly golden.

Remove from oven and let sit in pan for approximately 5 minutes. Remove muffins from pan and place on wire rack to cool.

When cool, dip muffins in Chocolate Glaze and decorate, if desired.

Makes 18 mini muffins.

Chocolate Glaze

1/4 cup baking cocoa
1 cup powdered sugar
5-6 tablespoons milk

Place all ingredients in a medium bowl. Whisk until smooth.
Dip top of muffins into glaze. Let set-up for approximately 2 minutes. Decorate with sprinkles, if desired.

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