These sweet, lemony muffins are one of my favorite muffins! I love all things lemon, and the bright citrus flavor of these soft, delicious muffins is perfect for spring and summer. Make a batch to enjoy for breakfast or a quick afternoon snack!

Equipment Needed

This recipe only uses some standard baking equipment, so gather together the following items to make your muffins:

• Mixing bowl
• Wooden spoon or my favorite rubber spatula
• Standard muffin pan – I often use this silicone one as it makes for easy removal, is super easy to clean and I don’t use muffin liners.
• Measuring cups and spoons
• Muffin liners

Lemon Poppy Seed Muffin Ingredients

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Granulated white sugar
• Baking powder
• Baking soda
• Salt
• Poppy seeds
• Vegetable oil
• Unsalted butter, melted
• Whole milk
• Fresh lemon juice
• Vanilla
• Fresh lemon zest

Make sure you review the recipe card at the bottom of the post for a detailed ingredient list with exact amounts you’ll need!

How to make Lemon Muffins with Poppy Seeds

1. First, preheat your oven to 375℉ and line your muffin tin with paper liners. 
2. Next, stir together all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, and poppy seeds) in a large bowl. 
3. Then make a well in the dry ingredients and add all of the wet ingredients (vegetable oil, melted butter, milk, lemon juice, and vanilla) to the flour mixture. 
4. Stir until combined and then fold in the lemon zest. 
5. Add about ¼ cup of muffin batter to each of the prepared muffin cups.
6. Finally, bake for about 20-25 minutes, or until they start to turn light golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Allow to cool slightly in the pan, then remove the warm muffins to a wire rack to cool completely. Drizzle on a simple icing if desired, and enjoy! 

FAQS

How many fresh lemons do I need to make 2 tablespoons of lemon zest? 

It takes 1 medium to large lemon for 2 tablespoons of lemon zest. This size lemon can also easily give you the 1 tablespoon of lemon juice you need. 

Is there a simple icing I can use with these muffins?

Yes! Try making a tangy lemon glaze by stirring together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon lemon extract. Or, 1 cup powdered sugar and 1-2 tablespoons lemon juice. Adjust for your own preference. 

How do I store leftover Lemon Poppy Seed Muffins? 

Store leftover muffins in an airtight container at room temperature for up to 4-5 days. Or freeze the muffins for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when these are done baking? 

You will know when these muffins are done baking when they start to brown on top, or when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

Do I have to add the lemon zest? 

It’s not required, but it does provide a stronger lemon flavor to the batter, and I like to add it. I just don’t think the muffins taste lemony enough without it. If you choose to omit the lemon zest, be sure to make a simple lemon icing, as described above!

More Lemon Recipes

Are you a lemon lover like me? If so, then you have to try one of these favorite lemon dessert recipes:

These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.

Looking for the perfect Springtime dessert? This Lemon Crepes recipe might just be it! These thin, light pancakes with a zesty mascarpone-cottage cheese filling are topped with a homemade lemon curd for a sweet taste of citrus in every bite.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

A Lemon Chess Pie does the job and more for any holiday or weekend party. Dig your fork in this sweet pie dessert and you’ll be going back for more!

Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

Muffin Recipes You Need To Try

If you loved these Lemon Poppy Seed Muffins, then you have to try one of these muffin recipes next time:

• Apple Streusel Muffins
• Chocolate Banana Muffins
• Lemon Zucchini Muffins
• Strawberry Cream Muffins
• Cinnamon Streusel Muffins

Which muffin recipe is on your “to make” list? Let me know in the comments!

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Lemon Poppy Seed Muffins

You are going to love these light & brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed anytime of year. 

Course Breakfast

Cuisine American

Keyword Lemon Poppy Seed Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 137kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons poppy seeds
• ½ cup vegetable oil
• 2 tablespoons unsalted butter, melted
• ¾ cup whole milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

Instructions

• Preheat your oven to 375℉ and line your muffin tin with muffin liners. 
• Stir together all of the dry ingredients, the flour, sugar, baking powder, baking soda, salt, and poppy seeds. 
• Then make a well in the dry ingredients and add all of the wet ingredients: the vegetable oil, melted butter, milk, lemon juice, and vanilla. 
• Stir until combined and then fold in the lemon zest. 
• Add about ¼ cup of batter to each muffin liner. 
• Bake for about 20-25 minutes, or until they start to lightly golden and pass the toothpick test. 
• Allow to cool slightly, drizzle on a simple icing if desired, and enjoy! 

Notes

Store leftover muffins in an airtight container at room temperature for up to 4-5 days.  

Nutrition

Calories: 137kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 168mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post Lemon Poppy Seed Muffins appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own. 

So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!

Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!

Soy: The Secret Ingredient

I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home. 
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it! 

Did you know?

• Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
• It is also the ONLY plant protein that has an FDA claim for heart health.
• Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers. 
• Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
• Just one cup of soy milk a day can possibly prevent breast cancer.

You can find more soy information when you visit:

• Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
• Soy Connection – lots of facts, recipes and info. from the United Soybean Board.

Pretty, interesting, right? Now let’s get to making these tasty muffins.

What ingredients do I need to make these Pumpkin Muffins from scratch?

• all-purpose flour
• dark brown sugar
• baking powder
• ground cinnamon
• baking soda
• ground cloves
• ground nutmeg
• kosher salt
• one large egg
• Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
• vegetable oil
• Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
• pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.

See the recipe card below for exact amounts and instructions!

How to Make the Best Pumpkin Muffins

This easy recipe comes together in just a few simple steps!

1. First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
3. In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
4. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
5. Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely. 

Recipe Variations

While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!

• Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
• Add in some nuts for crunch; pecans and walnuts work well in this recipe!
• Add streusel on top! Try the streusel topping found in this recipe.
• Use other mix-ins such as oats or shredded coconut.

FAQs

Can I substitute pumpkin pie spice for the warm spices in the recipe?

Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!

Can I make this recipe as a loaf of pumpkin bread instead of muffins?

Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.

How do I store leftover muffins?

If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!

• Let the muffins cool completely.
• Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
• Place muffins in the container on top of the paper towels. 
• Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.

Your pumpkin muffins will last 3-4 days stored like this!

Can you freeze pumpkin muffins?

Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.

To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.

More Tasty Muffins for Your Menu

I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:

• Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
• Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
• Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
• Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
• Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!

More Great Recipes with Soy

We’ve been enjoying soy in many different recipes. 

• Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
• This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight. 
• This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
  The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! 
• In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
  I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
  The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.

Happy baking, and happy pumpkin season!

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Dairy-Free Pumpkin Muffins

These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.

Course Breakfast

Cuisine American

Keyword Dairy-Free Pumpkin Muffins, Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

• 1⅔ cup all-purpose flour
• ⅔ cup dark brown sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• ½ cup vanilla soy milk
• ¼ cup vegetable oil
• 1 cup pure pumpkin not pumpkin pie filling
• 1 tablespoon pepitas (green pumpkin seeds) if desired

Instructions

• Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
• in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
• In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
• Add the pumpkin to the egg mixture and combine thoroughly.
• Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
• Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.

The post Pumpkin Muffins appeared first on 365 Days of Baking.

I love muffins!
They’re so easy to make and they’re fun to eat at breakfast.
I also love them because they’re perfect if I’m on my way out the door in the morning and want to grab a quick bite.

I also enjoy eating things that may not necessarily be classified as a muffin, but is similar.
Like this English Muffin Bread. Oh, my goodness, is this stuff good!
I love how it tastes like an English muffin, but it’s in bread form. This recipe also makes two loaves, so you can make one for yourself and gift the other one to a neighbor or friend.

These French Breakfast Puffs are like a maxed out cinnamon sugar muffin.
Light and fluffy, and then they’re dipped in butter and rolled ALL over in a cinnamon sugar mixture.
They’re the perfect partner for that first cup of coffee.

Equipment Needed

• Wilton 12-cup non-stick muffin and cupcake pan
• Measuring Cups & Measuring Spoons
• Liquid Measuring Cups
• Mixing Bowls
• Shredder for zucchini or food processor
• Zester
• Lemon juicer

What ingredients do I need to make these zucchini muffins?

• All-purpose flour
• Baking powder
• Kosher salt
• Sugar
• Large eggs
• Milk
• Butter
• Vegetable Oil
• Lemon Zest
• Lemon Juice
• Small to medium Zucchini

Do I need to drain the zucchini to remove the excess moisture?

No need to peel it first, that green skin is good for you!, Just rinse it under water to wash off, and cut off the ends.

I highly recommend draining or squeezing the water out for better texture. Not doing so could result in soggy muffins. No one wants too much liquid in their baked goods, am I right?
Zucchini contains a lot of water, so what I usually do is spread the grated zucchini over two paper towels then cover with two more. I’ll roll the paper towels up which usually does the trick.

OR use your French Press!
I have yet to try it, but I hear it’s a great option for extracting the liquid, and is less of a mess.

How do I make muffins with zucchini and lemon?

1. Shred the zucchini and place on two paper towels. Cover with two additional paper towels and roll while squeezing or use your French press. Then measure amount needed.
2. Set the oven temperature to 425°F, and prepare your muffin tin by lining the muffin cups with paper liners.
3. Combine the flour, baking powder, salt, and sugar in a large bowl. Add the shredded zucchini and lemon zest and mix well to coat then make a well in the center.
4. In a medium bowl, whisk the eggs, milk, butter, oil, and lemon juice. Add the wet ingredients to dry ingredients and mix until just combined. There will be lumps, but that’s ok. We don’t want to over mix the batter.
5. Fill the cups with muffin batter so that they are ⅔’s full.
6. Bake for 17 – 19 minutes or until lightly golden and a toothpick inserted into the middle comes out clean. Allow to cool for a couple of minutes in the muffin pan before placing the warm muffins on a wire rack.

Favorite Zucchini Recipes

When zucchini season rolls around, the zucchini recipe you’ll always find me making first are these Parmesan Zucchini Sticks. When they come out of the oven, I have a very hard time waiting for them to cool off, and enjoy them as a quick snack.
I also enjoy these Zucchini Chips and dipping them in some Chick-fil-A sauce.

Favorite Muffin Recipes

If you like muffins, I think you’re going to enjoy my selection here. Of course, be on the lookout for more because they’re always in the works!

My favorite muffin recipe here on the site is really a toss up between these Strawberry Muffins and these Apple Streusel Muffins. There’s just something about fruit in a muffin that makes me love it more.

Looking for something dairy-free? Make these Dairy-Free Pumpkin Muffins.
Of course, you can substitute regular milk if you’d like.

And if you’re looking to have a bit of chocolate in the morning, make these Chocolate Banana Muffins.
I certainly wouldn’t say no to some chocolate to start off my day! Besides, they’ve got banana in them, so they’re “healthy”, right? I think some chocolate zucchini muffins should be added to my list of things to make next.

Great Ideas for Breakfast

Besides muffins, I’ve got an array of easy breakfast recipes to choose from.

Looking to ease the stress when company comes, spend less time in the kitchen, but more time enjoying their visit?
Make-ahead breakfast casseroles are a great option, and I’ve got a few.

Baked French Toasts are wonderful because you make them the night before, put them into the fridge and then pop them into the oven the next morning.
My favorite is this one with blueberries.
When Fall rolls around, this Caramel Apple French Toast Bake is a perfect way to warm up on chilly mornings.
And don’t forget chocolate because there’s one of those, too!

If you’re looking for something a bit more hearty and with more protein than this Mexican Breakfast Casserole is perfect. All the flavors of a Mexican fiesta in every bite to start your day! Also, these Loaded Huevos Rancheros are sooo yummy, and there’s so much flavor in every bite. Kurt loves me to make them For Father’s Day, and bis birthday breakfast.

Though a bit more involved, my absolutely favorite and I think my family’s favorite as well, are these Cheese Blintzes with Strawberry Sauce. They are seriously OMG SOOOO good! I’ll serve them for dessert for the holidays, too and any leftovers we eat the next day for breakfast.

These delicious lemon zucchini muffins are a simple recipe combining a small zucchini with the right amount of lemon. These lemon muffins are a great breakfast option for that abundant zucchini plant growing in your garden!

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Lemon Zucchini Muffins

These easy Lemon Zucchini Muffins made with classic ingredients, will be a tasty breakfast addition. With fresh lemon flavor, these sweet muffins are a great way to use fresh garden zucchini and don't take long to make.

Course Breakfast

Cuisine American

Keyword Lemon Zucchini Muffins, Muffins, Zucchini Muffins

Prep Time 15 minutes minutes

Cook Time 19 minutes minutes

Total Time 34 minutes minutes

Servings 18 muffins

Calories 123kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup granulated sugar
• 1 cup shredded zucchini 1 small to medium zucchini
• 2 teaspoons lemon zest
• 2 large eggs
• 1 cup milk
• 4 tablespoons butter melted
• ¼ cup vegetable oil
• 2 tablespoons fresh lemon juice

Instructions

• Spread the shredded zucchini into a single layer on a plate lined with two paper towels. Cover with two more paper towels and roll to squeeze out the excess moisture.
• Preheat oven to 425°F, and line a 12-cup muffin tin with liners.
• Whisk together the flour, baking powder, salt, and sugar in a large bowl. Add the zucchini, and lemon zest and mix. Make a well in the center of the bowl.
• In a medium bowl, whisk together the eggs, milk, butter, oil, and lemon juice. Add to dry ingredients and mix until just combined. There will be some lumps.
• Fill each muffin cup with batter so that it is ⅔ full.
• Bake for 17 – 19 minutes or until lightly golden and a toothpick comes out clean.

Nutrition

Serving: 1muffin | Calories: 123kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 109mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

The post Lemon Zucchini Muffins appeared first on 365 Days of Baking.

I love finding new ways to add fresh berries to baked goods, especially when strawberry season rolls around. It really is the perfect time of year to make strawberry shortcake, and the best strawberry muffin recipe which is this one! haha

This easy muffin recipe with sour cream and juicy strawberries is hands down my new favorite muffin.

SAVE THIS SIMPLE STRAWBERRY MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you love those big, fluffy muffins from the bakery, you’re going to adore these homemade Strawberry Muffins. Light, fluffy and bursting with the juicy flavor of fresh strawberries, they taste like summer in muffin form!

You can add some blueberries to them, too and make Strawberry Blueberry Muffins!

In this recipe, it’s sour cream that makes all the difference when it comes to muffins with a moist, tender crumb.

Along with adding moisture, the cream lends an acidity to the batter that reacts with baking soda. The reaction creates little pockets of air that puff up as the muffins bake. The result is fluffy, delicious, bakery-style muffins made at home in just 30 minutes.

What do I need?

You need these ingredients to make this Strawberry Cream Muffins recipe.

• Flour
• Baking powder
• Baking soda
• Kosher salt
• Sugar
• Unsalted butter
• Eggs
• Vanilla
• Sour cream
• Fresh strawberries

How to Make Strawberry Muffins

Start by washing your berries and removing the stems. Dice the strawberries into bite size pieces.

Line a muffin pan with paper liners. Or spray it with baking spray if you prefer not to use liners.

Combine the first four dry ingredients in a medium bowl and set it aside. Now, cream the butter and sugar together in a mixing bowl with an electric mixer or hand mixer

Once the butter mixture is light and fluffy, beat in the wet ingredients. Add the vanilla extract and eggs first, followed by the sour cream.

Slowly mix in the flour mixture to form a muffin batter. Set aside 1/3 of a cup of the diced strawberries. Fold the rest of the strawberries into the batter.

Now it’s time to bake your strawberry muffins!

Spoon the batter into the muffin cups. Fill each one all the way to the top to get muffins with a nice rounded top.

Press a few of the remaining small pieces of strawberries onto the tops of the batter. You can even sprinkle the tops with some turbinado sugar (raw sugar), if you’d like. Bake your muffins in a preheated oven until a toothpick inserted in the center of one muffin comes out clean.

This may take anywhere from 22 to 25 minutes depending on your oven.

Pro Tips

• Let the muffins cool for 5 minutes in the baking pan. Then remove them to a wire rack to finish cooling completely.
• Use room temperature ingredients for best results! Room temperature eggs, butter and sour cream incorporate more easily into the batter. This gives the muffins the best texture once baked—and makes your life easier!

What substitutions can I make?

We’ve tested a few substitutions that worked well in this muffin recipe.

Butter – This recipe uses room temperature butter for a soft, moist muffin. You can substitute an equal amount of vegetable or melted coconut oil. Applesauce also works as low-fat substitute if you’re looking for healthy strawberry muffins.

Sour cream – The addition of sour cream makes the muffins light, fluffy and keeps them moist for days. Plain unsweetened Greek yogurt will give you a similar result.

Strawberries – Fresh sweet strawberries make for the perfect strawberry muffins! You can swap them out for another favorite berry for an equally delicious breakfast recipe.

Can I use frozen strawberries?

Yes, frozen berries can be used. Thaw and drain the strawberries before adding them to the muffin mix.

If your frozen strawberries are whole, you will also need to dice them before using them in this homemade muffin recipe.

How do I make these Strawberry Muffins gluten free?

All purpose flour produces the best results, but this recipe works with gluten free flour too. We tested the muffins with Bob’s Red Mill 1:1 gluten free baking mix and they were still delicious!

How do I store Strawberry Cream Muffins?

Store your strawberry muffins in an airtight container. They will stay fresh at room temperature for 3 days and can also be stored in the refrigerator for up to 1 week.

Can I use this recipe for jumbo or mini muffins?

This recipe will make 6 jumbo muffins. You will need to adjust the cooking time to 27-32 minutes. Bigger muffins take longer to make.

For mini muffins, cut down the baking time to 12-14 minutes. The recipe will make about 36 mini muffins.

Muffin Recipes

You can never have too many muffin recipes in your recipe box! Everyone loves waking up to the smell of freshly baked muffins.

There are so many different muffin flavors and varieties out there. We have favorites for every season!

Today’s strawberries and cream muffins definitely make me thing of warm summer mornings and Muffin Mondays! These Blueberry Muffins and Apple Streusel Muffins are two more recipes with fresh fruit I make in the summer months.

When the weather turns chillier, it’s time for breakfast treats with warming sugar and spice like Dairy-Free Pumpkin Muffins and Cinnamon Streusel Muffins.

I had never thought to combine oatmeal and cherries in a muffin until I tried Cherry Oatmeal Muffins! My family requests those year round, along with these Banana Chocolate Chip Muffins.

If you’re looking for a healthy muffin recipe, I heartily recommend Banana Oat Bran Peanut Butter Chip Muffins. So easy and delicious!

Breakfast Recipes

Make sure to peruse our other top-rated breakfast recipes after you try today’s strawberries and cream muffins!

• French Breakfast Puffs
• Chocolate Cherry Pancakes
• Strawberry Nutella Crepes
• Strawberry Stuffed Mocha French Toast
• Cranberry Pancakes with Orange Cream Cheese Drizzle
• Patriotic Buttermilk Pancakes with Blueberries and Strawberries
• Blueberry Bagel Breakfast Bake
• Mexican Breakfast Casserole
• Mixed Berry Scones
• Peaches and Cream French Toast Bake
• Pumpkin Spice Baked French Toast
• Baked Blueberry Waffles
• Baked Strawberry Waffles
• Whole Wheat Pumpkin Pancakes
• German Pancake (aka Dutch Baby)

Can you tell we’re a little obsessed with sweet breakfast dishes around here?

Snatch up all the fresh strawberries you can this summer and bake these amazing bakery-style fresh Strawberry Muffins with sour cream!

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 INSTAGRAM ~ TWITTER 
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Strawberry Cream Muffins

Strawberry Cream Muffins are made with just the right amount of sour cream and lots of fresh strawberries. These tender muffins are soft and fluffy making them the perfect afternoon snack or quick breakfast for summer!

Course Breakfast

Cuisine American

Keyword Muffins, Strawberry Cream Muffins, Strawberry Muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 263kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour place 2 teaspoons from the two cups into a medium bowl
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup granulated sugar
• ½ cup unsalted butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• 1 ⅓ cups fresh diced strawberries divided

Instructions

• Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
• In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
• Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
• With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
• Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
• Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.

Notes

NOTE: To prevent the batter from spilling over while baking, you may want to fill the muffin cups ONLY ⅔ full instead of filling them all the way to the top. It can happen, but doesn’t always and this way you’ll be able to enjoy a few extra muffins! 

Nutrition

Serving: 1muffin | Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 207mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 398IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg

The post Strawberry Cream Muffins appeared first on 365 Days of Baking.

I love that these easy cinnamon muffins are called, “puffs.” Doesn’t a puff sound like more fun to eat than a plain ol’ muffin? 

At the end of the day though, French Breakfast Puffs are essentially a straightforward muffin dipped in butter and coated with cinnamon sugar. They’re simple, sweet and completely delightful. 

SAVE THIS FRENCH BREAKFAST PUFF RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you like cinnamon toast, you’re going to be all about this French Breakfast Puffs recipe. I love the taste of warm butter with little crystals of sugar and cinnamon on these muffins.

I’ve always been a big fan of cinnamon-sugar everything. From Cinnamon Sugar Palmiers to Snickerdoodle Bars, chances are if you found a way to sprinkle something with cinnamon and sugar, I’m going to love it. 
Even this Cinnamon Roll Layer Cake!
It’s like eating breakfast for dessert.

French Breakfast Puffs are no exception. The crisp cinnamon sugar coating gives way to a buttery fluffy muffin, perfect for morning or an anytime snack. 

What’s extra cool about this cinnamon muffin recipe is that it requires no glaze or crumb topping. We kept it simple to let that glorious cinnamon sugar flavor shine!

What do I need?

The ingredients for French Breakfast Puffs will be familiar if you baked any kind of muffin before!

Here’s what you’ll need for the muffins:

• Flour
• Baking powder
• Salt
• Nutmeg
• Sugar 
• Shortening
• Eggs 
• Milk

Surprised there’s no cinnamon in the batter? I was too. It turns out the nutmeg gives the muffins a little extra dimension of flavor that beautifully complements the cinnamon sugar coating.

Speaking of the cinnamon sugar, here’s what you need for coating the baked muffins:

• Unsalted butter
• Granulated sugar
• Cinnamon 

How do you make Easy Cinnamon Muffins from Scratch?

This muffin recipe starts with a simple muffin batter. Mix the ingredients together, then divide the batter into a muffin tin. Bake the muffins until they’re golden brown.

After baking the muffins, comes the fun part. Each breakfast puff gets individually rolled in melted butter then generously dusted with cinnamon and sugar. 

When I first learned about French Breakfast Puffs, I thought this sounded like a lot of work for something as simple as a muffin. Isn’t the beauty of muffins that you can just bake and go?

Turns out it hardly took any time at all to give the finished muffins a roll through the butter. The taste is well worth it.

Kids love to help rolling the muffins in the sugar, so feel free to recruit a few tiny assistants too!

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These French Breakfast Puffs smelled so good while they were baking that I couldn’t resist popping one in into my mouth straight out of the oven. It was delicious all on its own, but with the butter and cinnamon sugar? Sublime.

I found it difficult to eat just one. Between my family and I, these French Breakfast Puffs disappeared in record time.

Muffin Recipes

If it’s muffin recipes you’re after, you’ve come to the right place. Dairy-Free Pumpkin Muffins and Cinnamon Streusel Muffins are perfect for fall but too good not to bake all year long. If you love streusel, you’ll also love these Apple Streusel Muffins.

Do you like fruity muffins? Check out these Blueberry Cornmeal Muffins and these Peach Streusel Muffins, too. (Can you tell I have kind of a thing for streusel?) 

Most of my muffin recipes are freezer friendly, including today’s French Breakfast Puffs! Go ahead and make as many as your heart desires to pop in the freezer for busy mornings.

• Chocolate Banana Muffins
• Orange Ricotta Muffins
• Cherry Oatmeal Muffins
• Chocolate Chocolate Chip Muffins
• Peanut Butter Banana Muffins
• Cinnamon Roll Muffins

Breakfast Recipes

When making these French Breakfast Puffs this weekend, pair them with my Denver Scrambled Breakfast Braid, Pear Cream Cheese Danish, this Quinoa Banana Bread or these Baked Eggs in Toast Cups. Then invite me over because that sounds like one fabulous breakfast!

My family loves sweets in the morning. These MILKY WAY Simply Caramel Bites Breakfast Rolls were a huge success. They’d be perfect to munch on with your coffee on a slow Saturday morning.

Even more breakfast recipes to make mornings better. . .

• Mexican Breakfast Casserole
• Breakfast Parfaits
• Cinnamon Peach Pancakes
• Banana Peanut Butter Chip Pancakes
• Baked Blueberry Waffles
• Baked Apple Cinnamon Pancake
• Dairy-Free Lemon Poppy Seed Waffles
• Cinnamon Rolls with Vanilla Bean Cream Cheese Icing
• 2-Ingredient Nutella Cinnamon Rolls
• Strawberry Nutella Crepes

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French Breakfast Puffs

These French Breakfast Puffs are delicious breakfast muffin made extra-special after baking when they’re dipped in butter and coated in cinnamon sugar.

Course Breakfast

Cuisine American

Keyword Cinnamon Sugar Muffins, French Breakfast Puffs, Muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Calories 535kcal

Author Lynne Feifer

Equipment

• cooking spray
• 12-cup muffin tin
• Mixer
• Mixing bowls
• rubber spatula

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon freshly grated nutmeg
• 1 cup sugar
• ⅔ cup shortening
• 2 eggs
• 1 cup milk

Coating

• 1 ½ cups sugar
• 1 tablespoon cinnamon
• 16 tablespoons unsalted butter

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
• Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
• In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
• Beat in the eggs and combine well.
• Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
• Pour batter into muffin cups filling to about 2/3 full.
• Bake for 20-25 minutes, until lightly golden.

Coating

• In a medium bowl, melt the 2 sticks of butter.
• In another medium bowl, mix together the sugar and cinnamon for the coating.
• Dip the muffins into the butter, making sure to completely cover.
• Roll in cinnamon sugar.

Nutrition

Serving: 1muffin | Calories: 535kcal | Carbohydrates: 68g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 217mg | Potassium: 180mg | Fiber: 1g | Sugar: 43g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

The post French Breakfast Puffs appeared first on 365 Days of Baking.

Cinnamon + Sugar + Muffin

Is there any way I WASN’T going to like this recipe?

Tasting these took me right back to my 6th grade Home Ec. class.
I took one bite and boy did these things transport me to standing in my junior high classroom with Ms. Rathbun lecturing us about baking. 
We made A LOT of muffins in that class.

SAVE THIS EASY CINNAMON MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Wait, you’re here for the muffins aren’t you? I’ll stop talking about my adolescent woes and get back to these beautiful Cinnamon Muffins! 

Cinnamon Streusel Muffins 

Reminiscent of coffee cake, these cinnamon muffins start with a simple muffin batter. The batter bakes up soft and puffy, just how I like my muffins! 

Before baking, you top the whole batch of muffin batter with buttery cinnamon streusel. When you bite into the muffins you get that delightful cinnamon-y crunch from the streusel topping followed by the pillowy soft muffin. I can’t imagine anything better with my coffee in the morning! 

I have a huge weakness for cinnamon sugar everything. From Apple Cinnamon Sweet Rolls Monkey Bread  to Cinnamon Sugar Palmiers, if you roll or dust a pastry with cinnamon and sugar, I’m on board. 

Now that I’m thinking about cinnamon recipes, I think I need to make a batch of Easy Cinnamon Honey Butter this week, too. Oh and maybe some Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting while I’m at it. 

Who wants to come over for coffee and join me? 

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Coffee Cake Muffins

If you love Coffee Cake, then these muffins are the perfect on-the-go version. Easy to make and serve, these muffins have all the great taste of my favorite Cinnamon Sour Cream Coffee Cake but bake up in single serving portions, ready to share, store or freeze! 

Coffee Cake Muffins Recipe

This recipe is easy enough to whip up first thing in the morning to have homemade cinnamon muffins on the table in well under a half an hour. 

To make the cinnamon streusel topping: In a medium mixing bowl, combine the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.

To make the muffin batter: Mix flour, baking powder, baking soda and salt together in a mixing bowl. In an electric mixer fitted with the paddle attachment, beat together the butter and sugar. Add eggs, buttermilk and vanilla and mix until well combined

 Add the dry ingredients to the wet and stir until just combined. It’s okay if there are still a few small lumps in the batter–you don’t want to overmix or the muffins will be dense and gummy. 

Sprinkle the streusel on top of the batter, then use a rubber spatula to gently poke the streusel into the batter a few times. Pour the batter into a greased muffin tin and bake for 13 minutes or until a toothpick inserted in the center of the muffins comes out clean. 

Let the muffin tin cool on a wire rack for 5 – 10 minutes before removing the finished muffins from the tin. Serve and enjoy! 

Easy Cinnamon Muffin Recipe Notes

• I made the “buttermilk” for this recipe with my favorite hack: whisk half a cup of regular milk with a little white vinegar and let sit for 15 minutes. The vinegar curdles the milk and works exactly like store bought buttermilk. 
• These muffins taste amazing fresh and store well covered for a couple of days. They freeze beautifully, too. 
• For best results, bring the eggs and butter to room temperature before using them in the muffin batter. 

Cinnamon Streusel Muffins

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Cinnamon Streusel Muffins

A soft, tasty muffin that has cinnamon and sugar mixed throughout. Perfect with that morning cup of coffee.

Course Breakfast

Cuisine American

Keyword Cinnamon Streusel Muffins

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 12 muffins

Calories 273kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

Cinnamon Streusel

• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter cut into small pieces
• ¼ cup all-purpose flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ½ cup sugar
• 2 eggs room temperature
• ½ cup buttermilk or SEE NOTE
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 400 degrees F.
• Grease only the bottoms of a 12-cup muffin tin.
• In a medium mixing bowl, combine the ingredients for the streusel, the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.
• In a small bowl, whisk together the ingredients for the batter – the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and fluffy.
• Add the eggs, buttermilk, and vanilla extract.
• Mix in the dry ingredients and stir until just combined.
• Sprinkle the streusel on top of the batter and then use a rubber spatula to gently fold it or poke it in a few times.
• Evenly divide the batter between the muffin cups.
• Bake for 13 minutes or until a toothpick inserted in the middle comes out clean.
• Transfer muffin tin to a wire rack and allow to cool for 5 to 10 minutes before removing from the pan.

Notes

Note: If you do not have buttermilk on hand, use 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar and allow to sit for 15 minutes.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 214mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Looking for even more great streusel muffin recipes? Give these Apple Streusel Muffins and Peach Streusel Muffins a try next. 

I rate everything I bake on a scale of 1-4 with 4 being the best and these Cinnamon Streusel Muffins earned 4 rolling pins! Served for breakfast, a quick snack or a midnight treat, these cinnamon muffins are absolutely divine. 

These were fabulous, dude!

More Muffin Recipes 

Maybe it was that 6th grade Home Economics class but I’ve always loved baking and eating muffins! Here are a few more muffins recipes that I absolutely love. 

• Dairy-Free Pumpkin Muffins
• Banana Oat Bran Peanut Butter Chip Muffins
• Cherry Oatmeal Muffins
• Salted Nutella Banana Muffins
• Chocolate Banana Muffins

Cinnamon Muffins

If you’re like me, you can never have enough cinnamon-y goodies either. Next on your list to make should be these 2-Ingredient Nutella Cinnamon Rolls and this Baked Apple Cinnamon Pancake, too! 

 Check out these other tasty and easy breakfast baked goods you might enjoy . . . 

Blueberry Cornmeal Muffins

Brown Butter Rum Banana Bread

Berry and Nut Granola

The post Easy Cinnamon Streusel Muffins appeared first on 365 Days of Baking.

Muffins have always made me feel all warm and fuzzy.

When I was young, I remember going to our local donut shop, and in addition to ordering my favorite lemon-filled donut, I’d order an apple cinnamon muffin. They were the best! They were filled with bits of apple, loaded with cinnamon and were so light and fluffy.

Throughout the years, I’ve tried to recreate them but haven’t had much luck. These Apple Streusel Muffins are as close as I’ve come! What makes them special though is the streusel. The ones from my childhood didn’t have a topping. They were just darn delicious on their own. But these…

SAVE THESE APPLE STREUSEL MUFFINS TO YOUR FAVORITE PINTEREST BOARD!

This recipe is over the top delicious, and will quickly become a family favorite in my house and in yours. I bet they’ll be a staple on your breakfast table for many years to come!

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I am honored to be partnering with Shamrock Farms as they celebrate 96 years of nourishing Arizona families with their pure, fresh and nutritious milk that contains NO growth hormones. September is Hunger Action Month, and in conjunction with the Arizona Diamondbacks and Fry’s Food Stores, Shamrock Farms is proud to be a supporter of Grand Slam Give Back!

On Monday, September 3rd, you can purchase outfield reserve seats for just $9.60! For every ticket purchased, Shamrock Farms is donating a serving of milk to St. Mary’s Food Bank Alliance as part of its season-long promise to donate 96,000 servings of pure fresh milk to families in need. Also, the Arizona Diamondbacks are also contributing $2 to St. Mary’s for every ticket sold.

Head to your local Fry’s to purchase your Shamrock Farms Organic Milk so you can make my Apple Streusel Muffins. Then have some fun with your family on Labor day at the Arizona Diamondbacks game! Go here to purchase your Arizona Diamondbacks tickets for the Monday, September 3rd game for only $9.60!

It’s a win-win for everyone! You can spend some great time with the family at a baseball game for a discount, Shamrock Farms will be donating milk to a family in need, and the Arizona Diamondbacks are donating an additional $2 to St. Mary’s.

I can’t think of a more fun and better way to help families in need.

While perusing the interweb for more great apple recipes in addition to my Apple Streusel Muffins, I came across some keepers! This Cinnamon Apple Pie Bread from Ashley’s Wishes & Dishes must smell absolutely incredible when it’s baking! I can’t wait to make it!

And who doesn’t love a good apple crisp? This one from Christi at Love From the Oven is sure to bring a lot of smiles to a lot of faces. Top it with a scoop of vanilla ice cream, and they’ll love you forever!

If you’re a gardener, you’ve probably got an abundant supply of zucchini this time of year, am I right? Satisfy your love of apples and use up some of that zucchini in this Carrot Apple Zucchini Bread from Trish at Mom on Timeout!

Tips to make your Apple Streusel Muffins –

• I used Pink Lady apples. I originally made the recipe with Gala apples, but didn’t like the taste. They were too blah. I was very happy I made the switch!
• Coarsely chop your apples. I chopped the apples into small pieces, but later made them bigger and was happier with that result as well. Bigger is better, I suppose.
• When mixing, be sure to not overmix. It can make the batter more dense and chewy, which you don’t want. It is ok if you still see some flour throughout the batter.
• Instead of just the cinnamon, use 2 teaspoons of this homemade Apple Pie Spice to boost the flavor of these muffins!

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Apple Streusel Muffins

These Apple Streusel Muffins are full of chopped apples, nutmeg, and cinnamon and covered in a sugary oat topping. You might not be able to eat just one!

Course Breakfast

Cuisine American

Keyword Apple Streusel Muffins

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 12 Muffins

Calories 216kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour with 2 teaspoons reserved
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon freshly ground nutmeg
• ½ teaspoon salt
• 2 large eggs room temperature
• ⅔ cup Shamrock Farms Organic Milk
• ¼ cup canola oil

Apples

• 2 cups chopped apple
• 2 teaspoons reserved flour
• 1 teaspoon granulated sugar
• ¼ teaspoon cinnamon

Streusel Topping

• ¼ cup packed brown sugar
• 3 tablespoons oats either quick-cook or rolled
• 2 tablespoons all-purpose flour
• 2 tablespoons raw sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt
• 3 tablespoons butter chilled

Instructions

• Preheat oven to 450° F. 

Streusel Topping

• In a medium bowl, put the brown sugar, oats, flour, raw sugar, cinnamon, nutmeg, cloves and salt. Mix together with a fork.
• Using a pastry cutter or two knives, cut the chilled butter into the streusel mixture until it resembles coarse meal. Set aside.

Muffins

• In a large bowl, whisk together the flour (saving the two reserved teaspoons), sugar, baking powder, cinnamon, nutmeg, and salt. 
• In a medium bowl, lightly beat the eggs. Add the Shamrock Farms Organic Milk and the canola oil, and mix well. 

Chopped Apples

• In another medium bowl, place the two teaspoons of reserved flour, sugar and cinnamon. Add the apples and toss until all pieces are coated. 
• Add the wet ingredients all at once, as well as the chopped apples to the dry ingredients. With a rubber spatula, mix until just combined. It is ok if there is still some flour showing. You do not want to overmix the batter.
• Prepare a 12-cup muffin tin by spraying it generously with cooking spray, a floured baking spray or use muffin liners. Divide the batter between the 12 cups.
  
• Evenly sprinkle the streusel topping over the 12 muffins.
• Bake for 5 minutes at 450°, then lower oven temperature to 400°. Bake for an additional 8-10 minutes or until a toothpick inserted in the middle of each muffin comes out clean.
  
  
• Allow muffins to cool in the pan on a wire rack for about 5-10 minutes before gently running a knife around the edges to remove.

Notes

For this recipe, you just want ONE and A HALF cups of flour, NOT 1 1/2 cups PLUS two additional teaspoons for the apples. After you've measured the one and a half cups into a bowl, just place two teaspoons into a second bowl to toss with the apples.

Nutrition

Calories: 216kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 166mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.2mg

Looking for more great recipe ideas to go along with your Apple Streusel Muffins? Try these:

Loaded Huevos Rancheros

How To Bake Bacon in the Oven

Breakfast Parfait Bar

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.

The post Apple Streusel Muffins appeared first on 365 Days of Baking.

It’s been a while since I’ve posted.

Obviously. And I’m reposting this recipe so that my viewers have the correct format to print out when I do it later today for my Facebook LIVE video. However, I still need to redo the photos. We’ll do that tomorrow.

This post was originally day 201 of my original 365 days, so I figured it was due for an upgrade.

I made them one night so that we could eat them for breakfast the next morning, but they were gone within a few hours. Oh, well.

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Take a look at these other great ideas you can have for breakfast! Since peaches are in abundant supply during the summer we love having this Peaches and Cream Baked French Toast. It’s so easy to put together and is a fabulous breakfast for a Saturday or Sunday morning.

These Cinnamon Peach Pancakes are always a hit whenever I make them. Pour some warm maple syrup on them and you’re good to go! Looking for apples? This Caramel Apple French Toast Bake is great not only in the Fall but all year round! We love to eat it on Christmas morning, too.

Looking for something a little more hearty and loaded with flavor? Then these Loaded Huevos Rancheros are for you! Our son has been asking for these every weekend since I first posted them. They ARE just that good!

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Peach Streusel Muffins

These Peach Streusel Muffins with fresh peaches and cinnamon streusel topping are a great addition to any summer breakfast, ladies brunch or bridal shower!

Author Lynne Feifer

Ingredients

• ¾ cup + 2 tablespoons flour setting one teaspoon of flour aside to toss with peaches
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 egg
• ⅓ cup milk
• 2 tablespoons canola oil
• 1 peach peeled and diced

Streusel Topping

• 2 tablespoons flour
• 3 tablespoons oats
• 3 tablespoons brown sugar
• ⅛ teaspoon cinnamon
• 2 tablespoons butter chilled

Instructions

• Preheat oven to 400F.
• Butter a 6 cup muffin tin or line with muffin cups.  You can also use a 12 cup muffin tin and fill the empty cups with water.
• In a medium bowl, combine flour, baking powder, sugar, and salt.  Mix well and set aside.
• In another medium bowl, beat egg.
• Add milk, and oil.
• In a small bowl, toss together the one teaspoon of flour that has been set aside with the diced peach.
• Pour milk mixture into dry ingredients all at once.
• Add the diced peach and stir until just moistened.
• Spoon batter into muffin cups, filling to about two-thirds full.

Streusel Topping

• Combine dry ingredients in a small bowl, and using two knives or a pastry cutter, cut in butter until it looks like coarse meal.
• Sprinkle topping over each muffin.
• Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean.
• Transfer tin to a wire rack and allow to cool for 5 minutes.

Got muffins on your mind? These Hawaiian Muffins will transport you to the tropics for sure! With that pineapple, banana, and coconut..man, I can already imagine I’m swinging in a hammock by a beach enjoying these!

Got an abundance of zucchini from your summer garden? Make these delicious Zucchini Chocolate Chip Muffins. These will be great to send the kids off to school with, too! I’m loving these Gingerbread Muffins with Spiced Crumble Topping. I know the house is going to smell incredible while these are baking!

Change things up a bit with these Taco Egg Muffin Cups. It’s like a muffin with lots of protein! And if you like breakfast for dinner, serve them up for Taco Tuesdays!

The post Peach Streusel Muffins appeared first on 365 Days of Baking.

Enjoy something special and slightly different with breakfast this weekend with these delicious muffins.

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Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins are the corn muffins you love with the great addition of plump delicious blueberries. Add something new to your breakfast table!

Author Lynne Feifer

Ingredients

• 1 cup yellow cornmeal
• 1 cup flour set two teaspoons of this flour aside
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 egg
• 1 cup buttermilk I used 1 cup whole milk mixed with 1 tablespoon vinegar and let sit for 10-15 minutes.
• 4 tablespoons butter melted
• 1 ¼ cups fresh or frozen blueberries If using frozen, be sure to thaw them well enough in advance and drain in a colander as they may turn your batter blue.

Instructions

• Prepare a 12-cup muffin tray by coating it generously with butter.
• Preheat oven to 350 degrees F.
• In a medium bowl, mix together corn meal, flour, sugar, baking powder and salt.
• In a small bowl, whisk together the egg, buttermilk and butter.
• Add to dry ingredients and stir until just combined.
• In a small bowl, gently toss the blueberries with the two teaspoons of flour you've set aside. This will help to prevent the blueberries from sinking to the bottom.
• Fold in blueberries.
• Divide batter evenly among the prepared muffin cups.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

For a super breakfast, serve these Blueberry Cornmeal Muffins with…

Loaded Huevos Rancheros

Baking Bacon; How To Bake Bacon in the Oven

Chocolate Croissant Baked French Toast

Cinnamon Sugar Palmiers

* to prevent the blueberries from sinking in the muffins, mix them with 2 teaspoons of flour before adding them to the batter. I didn’t do this because I forgot, but I have done it in the past with breads and it works.*

Some photos from the original post…

The post Blueberry Cornmeal Muffins appeared first on 365 Days of Baking.

There’s just something about having chocolate in the morning that makes me all warm and fuzzy inside.

Personally, I think every day should start with chocolate. Especially, if you’re hormonal. Don’t you agree?
I mean, heck, it will start your day off on the right foot, especially if you wake up on the wrong side of the bed.

SAVE THIS MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Plain and simple, life just needs more chocolate.
More love.
More laughter.
More smiles given to strangers.
More hugs.
More words of encouragement.
More random acts of kindness.
More compassion.
More empathy.
More sympathy.
More walking in the other person’s shoes.
Less judgment.
Less stereotyping.
More rainbows and unicorns.

Take a look at these muffins from my fellow bloggers…
Pumpkin Cream Cheese Swirl Muffins from The Novice Chef
Lemon Crumb Muffins from Crazy for Crust
Best Blueberry Streusel Muffins from Barbara Bakes
Almond Poppy Seed Muffins from Wonky Wonderful
English Muffins from The Noshery

I’m a romantic. What can I say? I’m sick of all the anger, drama and hatred in the world. It’s just too much. The world would just be a much better place with more chocolate and positivity.

Feel free to add about 1/2 cup chocolate chips to the batter at the end before filling the muffin tins if you want to up your chocolate game. My daughter was disappointed I hadn’t done it, but I don’t always want to make recipes that are over the top.
Sometimes, simple is best, right?

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To make your own Chocolate Banana Muffins use these items – mixer and muffin pan.

Print

Chocolate Banana Muffins

Chocolate Banana Muffins - when chocolate collides with banana, the perfect morning muffin is created. It’s one even a monkey would love!

Author Lynne Feifer

Ingredients

• ⅔ cup granulated sugar
• 4 tablespoons unsalted butter room temperature
• 1 egg room temperature
• ½ cup buttermilk room temperature
• 3 medium bananas mashed (about 1 1/4 cup)
• 1 ¾ cups all-purpose flour
• ⅓ cup unsweetened cocoa sifted
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

• Preheat oven to 375 degrees F. and prepare a 12-cup muffin tin by spraying it with cooking spray or filling each cup with a cupcake liner.
• In a medium mixing bowl, cream the butter and the sugar until light.
• Add the egg and mix well.
• Gradually add the buttermilk while mixing on low. The contents may look curdled, but that’s ok.
• Mix in the mashed bananas.
• In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
• While mixing on low, add half of the dry ingredients to the mixing bowl.
• Add the remainder and beat until just combined, scraping down the sides and bottom of the bowl.
• Fill prepared muffin cups to 3/4 full.
• Bake for 20 minutes or until a toothpick inserted into the middle of a few muffins comes out clean.

If you like these Chocolate Banana Muffins, then you’ll LOVE…

Cinnamon Streusel Muffins

Double Chocolate Banana Bread

Banana Monkey Muffins

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