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On a recent Sunday morning, and then throughout the week, my two boys asked me to bake muffins – any kind, they weren’t particular. They had been playing a game in which muffins were vital and sought after, and this made them want to devour the sweet little pastries in their real life, as well as on the screen.


banana honey muffins

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup canola oil

4 tablespoons honey

1/4 cup milk

2 ripe bananas, peeled and mashed

1 cup chocolate chips

Heat the oven to 375F. Line 24 mini-muffin pans with paper liners.

Sift the flour, baking powder, baking soda and cinnamon into a bowl. In a separate bowl, mix together the oil, honey, and milk with a fork. Pour the wet ingredients onto the dry and gently stir, together with the mashed bananas and chocolate chips. Spoon into the mini-muffin liners and bake for 8 to 10 minutes, or until risen and firm.


Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

books.google.com › Cooking › Methods › Baking


snow day pumpkin muffins

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 (15-ounce) can pumpkin

3 eggs

3/4 cup vegetable oil

1 1/2 cups sugar

Heat oven to 350F. Line two 12-cup muffin tins with paper muffin cups. Sift flour, soda, cinnamon and salt together into a large bowl. Whisk together oil, vanilla, sugar, pumpkin and eggs in a medium bowl.

Pour wet ingredients into dry ingredients, and stir to combine. Spoon into paper muffin cups. Bake for approximately 22 minutes, or until a toothpick comes out clean.


Recipe adapted from AY Magazine, October 2013



brownie muffins1/4 cup semi-sweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon vanilla extract

1/4 cup flour

1/4 cup chocolate chips

Heat oven to 325F.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in chocolate chips.

Divide between paper-lined muffin cups. Bake for 20 to 25 minutes or until tops begin to crack. Cool for 10 minutes, before removing from pan to a wire rack.

(note – this only made 4 to 6 cupcakes – not nearly enough for our family – I will double, if not triple the recipe next time)


Recipe adapted from Taste of Home Cupcakes, 2013



dirt bomb


2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 cup whole milk


1/2 cup sugar

1 teaspoon ground cinnamon

6 tablespoons, unsalted butter, melted


Heat oven to 375F. Coat a 12-cup muffin pan with nonstick spray, or line holes with paper liners. Whisk flour, baking powder, salt and nutmeg, in a medium bowl, set aside.

Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions, alternating with milk in 2 additions, beginning and ending with dry ingredients.

Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 25 to 30 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.


Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.


Recipe adapted from Bon Appetit, May 2014



white chocolate muffins
3 1/2 cups flour
1/2 cup sugar
pinch of salt
1 tablespoon baking powder
2 tablespoons vanilla powder
3/4 cup white chocolate chips
2 eggs, slightly beaten
1/3 cup vegetable oil
1 1/2 cups milk
2 tablespoons vanilla extract
2 tablespoons melted butter

Heat oven to 325F.
Grease muffin pans, or line with paper liners. In a large bowl blend together dry ingredients, rolling white chocolate chips in the flour mix. In a separate bowl blend all wet ingredients until smooth. Slowly blend together dry and wet ingredients until all the batter is wet – do not over stir. Spoon mixture into muffin pans, and sprinkle the top with sugar. Bake for 25 to 30 minutes until a toothpick comes out clean.

Recipe adapted from the Northwest Arkansas Times Holiday Cookbook, November 1999