One Bowl Buttery Corn Muffins

The best homemade cornbread muffins I've ever made! Easy recipe that can be made in just one bowl. Makes 12 Muffins**

1 stick melted butter (½ cup)

2 large eggs

¾ cup faux buttermilk*

2 T honey

½ cup sugar

1 tablespoon baking powder

1 teaspoon salt

¾ cup cornmeal

1 ¼ cup flour

Preheat oven to 400. In a large microwave safe bowl (glass or ceramic) melt the stick of butter. Stir in eggs, milk, honey, sugar, baking powder, and salt. Sprinkle cornmeal and flour evenly over the top. Stir with long fork or whisk until just combined. Bake at 400 degrees for 14-16 minutes or until golden brown and inserted toothpick comes out dry.

*faux buttermilk = scant tablespoon of vinegar plus milk up to 3/4 cup total volume

**I use the red silicone muffin pan from Aldi and the cups are a little bit bigger than the standard muffin tin.

Cinnamon Streusel Topped Coffee Cake Muffins

Crumb Topping

1/4 cup melted butter (salted)

3 tablespoons white sugar

3 tablespoons brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup flour

Batter

1 1/2 cups flour

1/2 cup brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

3/4 cup milk

1/3 cup canola oil

Glaze

1/3 cup powdered sugar

1-3 teaspoon milk

Preheat oven to 375 degrees. Make crumb topping by melting the butter in a microwave safe bowl, preferably glass. Then stir in the sugars, cinnamon, salt, and flour until well mixed. It will form into small balls. Spread the mixture onto a silicon baking mat or sheet of parchment paper. Spread it into a thin layer and let dry.

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula or long fork until just combined.

Scoop the batter into 10-12 muffin cups (I have a silicon muffin pan whose cups are slightly larger so in mine it makes 10 muffins). Break up the dried crumb topping with a ground beef masher or spatula edge until it is crumbly enough to sprinkle. Sprinkle crumb topping evenly over all the muffins, using your fingertips to gently press the crumbs into the batter. Bake for 20-24 minutes, or just until a tester inserted in the center comes out clean.

To make the glaze, combine powdered sugar and milk and stir until smooth and can be drizzled over muffins (adding more milk or sugar as necessary). When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.

Slightly adapted from http://damndelicious.net/2014/03/24/coffee-cake-muffins/

Chocolate Chip Muffins

A decadent variation of my fresh blueberry muffin recipe. Like a cross between a chocolate chip cookie and a chocolate chip pancake ;)  The course sugar sprinkled on the top is the secret to sparkly, sweet, crunch muffin tops! Also a great base muffin recipe for other add ins.

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1.5 cups white flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup canola oil (or grapeseed)

1 large egg

milk (up to 1 cup volume with egg and oil)

1/2 tablespoon vanilla extract

3/4 cup chocolate chips, regular size

coarse sugar (for topping muffins)

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Preheat oven to 400. Whisk dry ingredients in mixing bowl. In a large measuring glass add oil, egg, and milk up to one cup total volume, add vanilla. Stir with fork to break up and mix in the egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in chocolate chips with a spatula. Spoon into approximately 8-10 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 17-20 minutes or until golden brown. Serve warm with butter.

Tips:
The secret to large muffin crowns is to measure the batter in to the muffin tins and let sit at room temperature for 10-25 minutes. Then sprinkle with course sugar just prior to putting them in the oven. The longer they sit, the larger they will rise and crown!

Adapted from my Fresh Blueberry Muffin Recipe

Whole Wheat Banana Oat Muffins

⅓ cup canola oil

½ cup honey

2 eggs

1 cup mashed ripe banana

¼ cup milk

1 teaspoon vanilla

1 ¾ cup whole white wheat flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

⅓ cup oats (quick or old fashioned) + more for sprinkling on top

1 teaspoon coarse sugar (for sprinkling on top)

Directions

Preheat oven to 325. Combine wet and dry ingredients separately. Stir wet ingredients with dry ingredients and until just combined.  Divide into 12 muffin cups. Sprinkle oats and coarse sugar on top of each muffin. Bake for 20-25 minutes or until inserted toothpick comes out clean. Serve warm with butter.

Adapted from cookieandkate.com/2015/healthy-banana-muffins-recipe

Fresh Blueberry Muffins

The perfect summer recipe during blueberry season!

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1.5 cups white flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup canola oil (or grapeseed)

1 large egg

milk (up to 1 cup volume with egg and oil)

1/2 tablespoon vanilla extract

6 ounces fresh blueberries

coarse sugar (for topping muffins)

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Preheat oven to 400. Mix dry ingredients in mixing bowl. Add oil, egg, and milk up to one cup total volume in measuring glass, add vanilla. Stir to mix in egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in blueberries with a spatula. Spoon into approximately 8-9 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 18-20 minutes or until golden brown.

Slightly adapted from Inspired Taste.

Whole Wheat Pecan Bran Muffins

1 1/2 cup bran flakes cereal*

3/4 cup milk

1/4 cup canola oil

1/2 teaspoon vanilla extract

1 egg 1/2 cup honey (or 1/4 cup honey and 1/4 cup loose packed brown sugar)

1 1/4 cup whole white wheat flour or all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped pecans (optional, add into batter or sprinkle on top)

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Preheat oven to 400. Crush cereal a little bit with rolling pin or heavy utensil, like a potato masher or ground beef masher. Combine crushed cereal, milk, oil, vanilla, egg, and sugar/honey in a medium bowl. Meanwhile, combine dry ingredients in a small bowl. Add wet ingredients to dry ingredients and combine with a long fork until no dry flour remains. Fill 10-12 muffin cups. Bake at 400 for approximately 15-17 minutes or until golden brown and inserted toothpick comes out dry. Best eaten within 1 day. To reheat, spray with water and warm in microwave.

*Note: Once the bran flakes are crushed it should be about 3/4 cup. I save the crushed flakes and  crumbs at the bottom of the bran flakes cereal bag in a jar over time, and then use those for this recipe and I measure out 3/4 cup.

Adapted from recipe on back of box of Millville Brand, Bran Flakes Cereal.

Guest posted November 17, 2015 on Unconventional Kitchen.

Savory Meatloaf Muffins

I was a meatloaf hater until I discovered this recipe! The muffin shape makes them super easy to serve and the recipe can easily be doubled. Picture shown was served with baked breaded eggplant and green beans.

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1 pound ground beef

3 ounces Stove Top Stuffing Mix (half of package)

1 egg

1/2 cup water

4 tablespoons barbecue sauce, divided

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Mix ingredients in large ziplock bag, using 2 T of barbecue sauce. Scoop into muffin tin. Top each muffin using the remaining 2 T of barbecue sauce. Makes 6 medium muffins in a medium muffin tin or 9 in regular muffin tin. Bake at 400 for about 25 minutes or until they reach an internal temperature of 160 degrees and the glaze is set with a few blackened spots.

Slightly adapted from here.

Pictured with baked breaded eggplant

Summer Squash and Carrot Wheat Muffins

You can use zucchini or yellow squash in this recipe, both are great. and you can omit the carrot if you don't have any on hand. This is a fairly healthy recipe that tastes moist and delicious. I cannot even tell they have wheat flour in them. This is my new go to recipe and lately I've been making them almost every week. I have even frozen 2 cup quantities of shredded squash and carrot so that I can quickly whip up a batch.

Servings: 10-12 muffins

2 cups shredded zucchini (or 1.5 cups if using carrots)

1/2 cup carrot, finely shredded (optional)

2 eggs

1/4 cup canola oil

1/2 cup sugar

1/2 teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup white flour

3/4 cup whole wheat flour

*additional water if needed

1. Preheat oven to 400 degrees F.

2. In a large bowl combine zucchini, oil, eggs, sugar, cinnamon, salt, baking powder, and baking soda.

3. Sprinkle flours evenly over the top and stir with a long fork until well combined.

3.Depending on how much water the zucchini releases, you may need to add some additional water if your batter is too dry.

4. Divide the batter into 10-12 muffin cups until about 2/3 full. Bake for about 20-25 minutes, or until golden brown on top and a toothpick inserted in the center of the muffins comes out clean.

Slightly adapted from quietcreekfarmcsa.com

Nutrition Facts
Servings: 10
Amount per serving
Calories	177
% Daily Value*
Total Fat 6.7g	9%
Saturated Fat 0.7g	3%
Cholesterol 33mg	11%
Sodium 194mg	8%
Total Carbohydrate 26.7g	10%
Dietary Fiber 1.8g	6%
Total Sugars 10.5g
Protein 4g