Tag Archives: muffin

Cinnamon and Sugar Muffin Puffs

Cinnamon PuffsEvery once in a while I just need something super indulgent for breakfast. Most of the time that means doughnuts for my family. When our favorite doughnut shop retired earlier this year we were at a loss. We’ve tried many of the other neighborhood spots, but none of them are quite as good. Although I recently took a doughnut making class, I have not yet made them at home on my own. So I have succumbed to simply making muffins on a regular basis. This recipe is my version of a churro in muffin form. I hope you enjoy.

Shopping List:

2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
2 eggs
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil


4 tablespoons melted unsalted butter, 2 tablespoons sugar, 1/2 teaspoon cinnamon


  1. Heat oven to 400 degrees.
  2. In a large bowl start by whisking together flour, sugar, baking powder, salt and spices.
  3.  Make an indentation in the center of the bowl and mix in the vanilla, milk and eggs.
  4.  Spoon these into a well-greased mini-muffin baking tray. Bake for 12-14.
  5. When they are done pop them out of their tray and roll them quickly in the butter, sugar and cinnamon topping.

Pizza Pop ‘Ems

Pizza Pop 'ems

Even though we eat plenty of pizza around here, I am always looking for new ways to ways to serve food that’s fast and fun. These make a perfect afterschool snack or a portable lunch. Plus you can pop these in the freezer and just reheat them in the microwave for a minute and a half and you’re good to go. Hey, if you’re more adventurous than I am, make your own biscuits.

Shopping List:

1 package of refrigerated biscuit dough (8 biscuits)

1/3 cup of spaghetti sauce or my simple tomato sauce here

12 fresh mozzarella cheese balls

1/4 chopped pepperoni or mini pepperoni

1/4 cup parmesan cheese

1. Heat the oven to the temperature indicated on the dough package. Spray a 12-cup muffin tin with cooking spray.

2. Take each biscuit and separate it into 2 pieces horizontally. Press each half into  and up the sides of the muffin cup.

the before picture

3. Top each with a tablespoon of sauce, one mozzarella ball, a tablespoon of pepperoni and a tablespoon of parmesan.

4. Bake in the oven 12 minutes.

Makes 16 muffins

Strawberry Coffee Cake Muffins

Strawberry Coffee Cake Muffins

I’ve been making this coffee cake for a few years now. It’s made appearances at baby showers, Christmas morning, and as a holiday gift to friends. I make it when guests are in from out-of-town or just a special breakfast is in order.

It’s pretty versatile too. When I started making this I used fresh strawberries (as the recipe suggested) but since then I have mixed it up a few times. I’ve had success with frozen mixed berries (no sugar added) and fresh apples. I think any stone fruit would work well too. Since I am constantly in a rush every morning that school is in session, I thought why just why not turn it into bite size bits of heaven.

Shopping List:
1 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups sliced strawberries
For Crumb Topping:
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 cup (1/2 stick) cold butter, cut in pieces
1/3 cup walnuts, chopped
1 tablespoon confectioners sugar
1. Heat oven to 350 degrees and coat a 12-cup muffin pan with cooking spray.

2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg, milk, oil and vanilla.

3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Divide evenly into prepared muffin pan. Divide strawberries among muffin cups..

4. In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over strawberries.

5. Bake at 350 degrees F for 12-15  minutes. Let cool in pan on wire rack.  Dust with confectioners sugar. Makes 12 servings.

For standard coffee cake form: Bake in an 8 x 8 inch greased pan for 40 minutes.

Source: Family Circle Magazine

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins: a yummy breakfast you can feel good about

Alarm rings. Rub my eyes. Squint at the clock. “No, That can’t be the time!” It is. Insert curse word here. I jump out of bed, skip a shower and start pulling the kids out and pushing them off to school. What a way to start the morning!

We’ve all had those moments. Huffing and puffing our way out the door, only to realize at the very last second before turning the ignition that we all need breakfast too. Yep, it’s a muffin morning!

Here it is as a cute little bundtlet! Darling huh? You wouldn't suspect zucchini would be laying low in this one.

I don’t know what it is about these bite-sized cakes, but their sexiness is never-ending. I mean, really, a prepackaged carb that appears like a cupcake, but is not laced with sugar, who can say no to that!

In all honesty, I love all hand-held and/or mini-food. I am a sucker for the portion control aspect of it all. Plus there’s such kid-appeal to these babies.    

In this variation the zucchini is virtually unnoticeable.

Shopping List:

2 medium zucchini, roughly chopped

1 cup all-purpose flour

1/2 cup Wheaties, crushed

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

3/4 cup sugar

2 eggs, beaten

5 tablespoons vegetable oil

1 cup mini semi-sweet chocolate chips


1. Pre heat the oven to 400 degrees and line a muffin pan with 18 cupcake liners.

2. In a blender, puree zucchini with 3 tablespoons water until smooth.

3. In a large bowl, stir together the next 7 ingredients (flour, Wheaties, cocoa powder, baking powder, baking soda, salt, spice).

4. Stir in eggs, sugar, oil and zucchini. Let this mixture stand 10 minutes before adding the chocolate chips.

5. Spoon into baking cups and bake for 15-18 minutes.

Makes 18 muffins or 6 bundtlets. If making bundtlets, use cooking spray before filling and bake for 18-22 minutes. 

Inspired by The Joy of Cooking Carrot Muffins recipe page 785.