Black Tea Vanilla Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
Sponsored post by Mirum Shopper. All opinions are my own.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Its funny how something like tea can be both comforting on a cold winter day, yet incredibly refreshing when served over ice on a blistering hot summer day. Right now, a major cold front it consuming the entire top half of our country. Although we’re not seeing single digit temperatures like the frigid midwest, our highs have been in the thirties for the last week and on the cold winter days like we’ve been having, when a chill has settled in the air, and it feels like your toes have become actual ice cubes, a hot cup of tea is what warms me up. Relaxing with a hot a flavorful cup of tea has actually become part of my daily afternoon ritutal, and every day at 3pm it protects my sanity. If you’re the same, your tea should be dependable. You should know where it comes from and what it stands for.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Because the weather has been so cold, we’ve been doing a lot of baking to go with all the tea drinking in my house. Then, it dawned on me – I should incorporate the flavors of my favorite Pure Leaf Black Tea with vanilla into my tried and trusted muffin recipe. I didn’t want to change the consistency of the batter by adding brewed tea, so I infused the tea right into the melted butter long with a split vanilla bean.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

The result was a perfectly moist muffin with just the right hint of tea and vanilla. I can’t even begin to tell you how wonderfully comforting this hot muffin was with a thin pad of butter along with my afternoon cup of tea. That, plus my new electric blanket and my book, was pure heaven.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Try the new bagged and loose varieties of Pure Leaf tea available right now at your neighborhood Kroger store. Kroger strives to be a retailer you can depend on, that’s why they offer Pure Leaf teas—because they’re made simply, from the finest leaves picked at their freshest from Rainforest Alliance Certified tea estates. And their farmers do as little as possible to the leaves—just pick, roll, and craft them.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Pure Leaf believes the best things in life are real, that’s why all Pure Leaf teas are simply made from real tea leaves, picked at their freshest and purposefully crafted to deliver a genuine tea experience. Pure Leaf’s process is simple and authentic. The quality tea leaves go through a four-step process—simply picked, rolled, dried and blended—for an exceptional tea taste. The bagged and loose teas are a blend of quality long-leaf teas made with real fruit pieces, petals and herbs. Like all Pure Leaf tea, the process is simple and authentic—Pure Leaf offers the finest quality tea leaves that are simply picked, rolled, dried and blended, for an exceptional tea taste. Pure Leaf tea leaves are grown at some of the finest-quality tea estates in India, Kenya, Indonesia and Sri Lanka committed to sustainability. I, personally, am drawn to the bagged teas. I absolutely love the shape and material of the bags. To brew it, I simply pour boiling water over the bag in my cup and three minutes later I have a perfectly brewed hot cup of tea.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Kroger has NEW Pure Leaf loose and bagged tea in Black Vanilla and Green Mint Tea. Which flavor are you excited to try? My preferred flavor depends 100% on my mood at the time. To find your nearest Kroger store, click on the store locator here or click the image below. So get to Kroger today to try the new Pure Leaf bagged and loose teas. You’re dedicated to your tea, so it should be made honestly. Choose Pure Leaf—it’s True Brew.High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Once you get to the store, simply find the coffee and tea isle. Pure Leaf is easy to find because of their clear containers and branding. Choose between loose or bagged teas, as well as hot or iced teas… or just do what I did and take one of each home!

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

 

Black Tea Vanilla Muffins
 
Prep time
Cook time
Total time
 
High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
  • 8 tablespoons unsalted butter (1 cube)
  • 1 Pure Leaf Black Tea with vanilla tea bag
  • 1 vanilla bean, split
  • 2 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 425 degrees F and grease muffin tins with butter or muffin liners with cooking spray.
  2. In a medium sized pan over medium heat, melt the butter with the tea bag and vanilla bean over medium heat. Swirl occasionally to ensure butter is cooking evenly and the flavors of the tea and vanilla are infused. As the butter melts, it will begin to foam and the color will get darker. Continually scrape bottom of pan to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
  3. In a large bowl, sift together flour, sugars, baking power, baking soda, and salt.
  4. In a separate bowl, whisk eggs, buttermilk, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix.
  5. Spoon batter into greased muffin tins and bake in preheated oven for 5 minutes. Without opening the oven door, reduce heat to 325 degrees F and continue cooking until golden brown, about 15-25 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.

High quality black tea and real vanilla beans infused in melted butter create the tastiest Black Tea Vanilla Muffins that are perfect with a hot cup of tea!

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Pumpkin Cheesecake Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!Naughty. Naughty. Naughty. Oh man, these “muffins” are naughty, but they are oh soooooo good.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Around this time of year, I go a little crazy with the pumpkin spice. To me, pumpkin is a perfect ingredient regardless of whether you’re making something sweet or savory. I’ve used it sweet recipes like cheesecake, cookies, pancakes, brownies, cinnamon rolls, french toast, coffee cake… the list goes on and on. I also like to use pumpkin in savory dishes too – like chili, soup, and even appetizers.  In other words, I like pumpkin.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Not sure if you can tell, but I only had three muffin cups. We can pretend this was on purpose because I was experimenting to see if they turned out better with or without the muffin cups, but we all know that I just ran out. I’m happy to say that the muffins were fantastic both ways.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was also particularly fond of the consistency of the batter. When I make muffins or cupcakes, I really like my batter to be thick enough to scoop with a large cookie scoop. If I’m expected to pour it, the top of my muffin pan will be covered with extra batter and all that does is make me mad.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

These muffins didn’t rise up super tall, but they did expand enough to make them interesting looking and create a light and soft texture inside. I might experiment with my cooking temperature next time because I know that if you start them off really hot, it helps them rise, and then reducing the cooking temperature enables them to finish cooking. I’ll try that out with the next recipe and will let you know how that goes.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was so incredibly impressed with these muffins. They were perfectly sweet and moist. That cheesecake topping added just the right texture and creamy sweetness the muffin deserved. Something like a cream cheese frosting would have been too much.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I had to let them sit in the pan for a good 10-15 minutes after I took them out of the oven to ensure they wouldn’t fall apart on me when I took them out of the pan. I can’t tell you the number of times I’ve ruined muffins because I ended up under cooking them out of fear that I’d over cook them. Fortunately, these have enough oil in them to keep them soft, even if you accidentally cook them for a couple minutes too long.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Oh – about the oil. I would have used regular old vegetable oil but I didn’t have enough so I used coconut oil. I’m really not one of those die hard coconut oil users because I tend to not like the coconut taste when it doesn’t belong and the whole solid-at-room-temperature thing totally throws me off. To use coconut oil for this recipe, I had to warm it up to liquefy it, however once I mixed it in with the other ingredients, some of it solidified again. Perhaps because we blast our air conditioner at all times. I was worried that those little chunks of hard oil would mess up the muffins but it all turned out, so rest assured. After having used coconut oil, I would totally recommend it in this recipe!  Enjoy!!!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Cheesecake Muffins
 
Prep time
Cook time
Total time
 
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
muffin:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups (15 ounce can) canned pumpkin (pure pumpkin puree)
  • 1/2 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable or coconut oil (I used coconut)
  • 1 tablespoon vanilla extract
cheesecake topping:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins evenly. Using a large cookie scoop makes it easy.
  4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. This is easier done in a stand mixer, but you can mix it by hand with a whisk if your cream cheese is soft enough.
  5. Top each muffin with about small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
  6. Bake muffins in preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven to check on them until they are nearing the end of their cooking time.
  7. Store in an airtight container in the refrigerator.
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Strawberry Rhubarb Streusel Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Indulge in this naughty summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

Last weekend I splurged on an entire flat of Oregon grown Hood strawberries – aka the best strawberry known to man. They’re small but deep red, juicy, and sweet all the way through. This type of strawberry isn’t really ideal for cooking – it is best for eating fresh or for making jam, but I couldn’t help myself. You will be overwhelmed with strawberry recipes.

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

I also picked up this humongous gorgeous rhubarb. I asked the girl if it needs to be a certain size to be good (because these were huge) and she said they just needed to be red. Red these were.

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

The muffin batter is pure naughty made with butter and brown sugar. Don’t fool yourself into thinking that because these are muffins, they’re healthy. They are far from my bran flake muffins that actually have a few healthy things going for them. Well, feel free to do what I do and use any rational or justification needed to satisfy your cravings, but they really are far from healthy.

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

Especially once you add that struesel topping. YUMMMMMM….

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

These muffins didn’t rise up super tall and beautiful like my banana walnut or blueberry muffins do. I’m guessing because of how wet the strawberries were and because I tweaked the recipe around a bit. But boy, were they delicious.

Indulge in this naught summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.

Strawberry Rhubarb Streusel Muffins
 
Prep time
Cook time
Total time
 
Indulge in this naughty summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.
Author:
Recipe type: breakfast, dessert
Yields: 12 muffins
Ingredients
muffin:
  • 1/2 cup buttermilk
  • 1/4 (half a cube) melted butter
  • 1 egg
  • 1 1/2 cupd diced rhubarb & strawberries combined
  • 1 1/3 cups flour
  • 2/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
streusel topping:
  • 1/3 cup chopped pecans
  • 1/3 cup brown sugar
  • 1/3 cup butter, cold
Instructions
  1. Preheat your oven to 350 degrees. Line a muffin tin with 12 muffin liners or grease with butter.
  2. To make the streusel, combine the pecans, sugar, cinnamon and butter, and mix until butter becomes crumbly. Store topping in bowl in freezer until ready to use.
  3. To make the muffins, combine the buttermilk, melted butter and egg in large bowl. Mix well. Stir in strawberry and rhubarb.
  4. In a separate bowl whisk together the flour, brown sugar, baking soda and salt. Mix with wet ingredients and stir to combine. Do not over mix. Batter will be thick.
  5. Scoop batter to fill each well about 2/3 of the way full and then top with a spoonful of streusel mixture.
  6. Bake in preheated oven for about 25 minutes.

 

Indulge in this naughty summer treat. Strawberry Rhubarb Streusel Muffins are made with fresh strawberries and tart rhubarb wrapped in a brown sugar batter.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

10 Recipe’s Perfect for Mother’s Day

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

One day a year is devoted to celebrating the most important women in our lives, so why not show your appreciation with 10 Recipe’s Perfect for Mother’s Day?

One day a year is devoted to celebrating the most important women in our lives, so why not show your appreciation with 10 Recipe's Perfect for Mother's Day?

I’ve reached a superb milestone in my time as a mom. Wanna know what that is? My children now know how to make and serve me breakfast in bed. Wanna know the best part? They love doing it. Last week I had a birthday and turned, ahem, twenty four (let’s all just pretend, mmmm kay?). I was at a food bloggers conference on my actual birthday that went from 7:30am until 9pm and I ate enough food to have lasted me three days. After all of the non-stop eating, socializing, and learning, I was wiped out. Everyone who knows me knows that I am always up before everyone else. Since I work full time and have mom duties, the only time I have to devote to my blog is before everyone else wakes up. But on the morning after my birthday, I was sound asleep until the unprecedented time of 6:45am at which time my two adorable and loving kids walked in my room carrying hot coffee, oatmeal, and sliced strawberries and bananas with whipped cream on top. They did it all by themselves and I can honestly say it was probably the best damn birthday gift I have ever received in my life. And to top it all off, they went off and played quietly without any fighting and I got to be 100% lazy in my bed while watching Meet the Press.

The point of my story is to remind all of you that Mother’s Day doesn’t have to be some big ordeal. Make mom breakfast in bed (or if you’re a mom reading this – train your family to make you breakfast in bed) and it will be the best Mother’s Day ever. In addition to the 10 amazing recipes below, I would also recommend some of my favorites including lemon blueberry buttermilk pancakes, sausage tater tot breakfast casserole, or some good old fashioned banana nut muffins.

10 Recipes Perfect for Mother's Day Damn Good Fruit Salad from Self Proclaimed Foodie

10 Recipes Perfect for Mother's Day Quick & Easy Cinnamon Rolls from Love Bakes Good Cakes

10 Recipes Perfect for Mother's Day Asparagus Quiche from Foodness Gracious

10 Recipes Perfect for Mother's Day Cherry Almond Braid from Wine & Glue


10 Recipes Perfect for Mother's Day Slow Cooker Egg & Sausage Casserole

10 Recipes Perfect for Mother's Day Easy Fruit Pizza from Eazy Peazy Mealz

10 Recipes Perfect for Mother's Day Egg Muffins from Mandy’s Recipe Box


10 Recipes Perfect for Mother's Day Lemon Cranberry Bread from Tried and Tasty

10 Recipes Perfect for Mother's Day Strawberry Crumble Muffins from Mommy Hates Cooking

10 Recipes Perfect for Mother's Day Fruit Salad with Sweet Lime Dressing From Valerie’s Kitchen

One day a year is devoted to celebrating the most important women in our lives, so why not show your appreciation with 10 Recipe's Perfect for Mother's Day?

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Pomegranate Orange Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

I’ve been buying pomegranates in bulk at Costco lately. Why? Oh, well, there are so many reasons and you know I want to tell you them all. First of all, the pomegranates I get a Costco are HUGE. Massive. If I’m going to take the time to remove the seeds, or arils if you will, from a pomegranate, it better be worth my time. Second, they last awhile, which is good because when I get lazy, which is often these days, I don’t always feel like breaking up a new one. Third, pomegranates are a super food. They have all sorts of good things. Now, wrap them in a brown butter buttermilk muffin and some may argue that they’re not exactly healthy anymore… but they’re healthier than if you had used chocolate chips, right?  I can rationalize anything.

Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

I used the same base that I use for my blueberry and banana walnut muffins. I have perfected the recipe as you can see and will never use anything else. The orange zest only added to the flavor and I ended up having to keep these muffins under lock and key so that my kids wouldn’t inhale all of them in one sitting.

Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Be sure to check out how I remove the seeds from pomegranates here:

Pomegranate Orange Muffins
 
Prep time
Cook time
Total time
 
Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
  • 8 tablespoons unsalted butter (1 cube)
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 2 cups pomegranate arils
Instructions
  1. Preheat oven to 400 degrees F and grease muffin tins with butter.
  2. In a large bowl, sift together flour, baking power, baking soda, sugar, and salt.
  3. In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Continually scrape bottom of pan to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
  4. In a separate bowl, whisk eggs, buttermilk, orange zest, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the pomegranate arils.
  5. Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.
Few things are better than tasty brown butter Pomegranate Orange Muffins, full of fresh pomegranate seeds and orange zest, with your morning cup of coffee.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Healthy Bran Flake Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other healthy ingredients in my kitchen!

I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other ingredients I found in my kitchen! 

My kids love eating cereal in the morning. What kid doesn’t, right? Well, I had a box of bran flakes that was half way gone when they lost interest in it and wanted to move on to the next box of cereal. That poor lonely box of bran flakes sat in the pantry completely abandoned. It just so happened that at the same time, I was looking for something that I could snack on that was guilt free and also filled with protein and fiber. That’s how this muffin evolved.I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other ingredients I found in my kitchen! 

Now, although this muffin was indeed tasty, I won’t tell you it was the most delicious muffin I’ve ever made. No, my brown butter blueberry muffins or my perfect banana walnut muffins were definitely a treat, but they were also loaded up with their rightful share of butter and sugar. My purpose was to use up those bran flakes and make a muffin that was only filled with good stuff. I wasn’t even sure that they’d actually turn out, but lucky for me they did!I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other ingredients I found in my kitchen!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

Healthy Bran Flake Muffins
 
Prep time
Cook time
Total time
 
I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other ingredients I found in my kitchen!
Author:
Recipe type: breakfast
Yields: 9 muffins
Ingredients
  • 2 cups bran flakes
  • 1 cup nonfat greek yogurt
  • 1/2 cup buttermilk
  • 1/2 cup applesauce
  • 1 carrot, shredded
  • 1 egg
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (or you can use cinnamon)
  • 1/2 teaspoon salt
  • 1/2 cup walnuts
Instructions
  1. Preheat oven to 425 degrees F. Grease muffin cups.
  2. Mix together wheat bran, yogurt, and buttermilk. Let stand for 10 minutes.
  3. Beat together applesauce, carrot, egg, honey, and vanilla. Add to yogurt bran mixture.
  4. In a separate bowl, sift together flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir flour mixture into bran mixture, until just blended. Fold in walnuts and spoon batter into prepared muffin tins.
  5. Bake in preheated oven for 5 minutes and then reduce heat to 350 for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Banana Walnut Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.

Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.

Making a good muffin is something that I take great pride in. Having grown up knowing only muffin mixes, I find it especially challenging and yet rewarding to create a beautiful muffin that not only has great flavor and a moist inside, but one that rises tall. I’m made my fair share of muffins that are super dense and not very appetizing. I’m happy to say that this muffin is pretty much the opposite of gross. My entire family loved them.

Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.

Every time I make muffins, its like a science experiment. I try a little of this and a little of that, then I cross my fingers and hope it works. This time it did. I just love how they split on the top. Am I weird or do you totally love it when they do that too?

Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.

So, if you’ve been looking for a really tasty banana walnut muffin, I’ve got just the recipe for you. Enjoy!

Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Banana Walnut Muffins
 
Prep time
Cook time
Total time
 
Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
  • 8 tablespoons unsalted butter (1 cube)
  • 2 cups flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or substitute cinnamon)
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1⁄4 teaspoon salt
  • 2 eggs, beaten
  • 1/4 cup buttermilk
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  • 2 cups (about 4 medium sized) mashed ripe banana
  • 3/4 cup raw walnuts
Instructions
  1. Preheat oven to 400 degrees F and grease muffin tins with butter.
  2. In a large bowl, sift together flour, baking power, baking soda, pumpkin pie spice, sugar, and salt.
  3. In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom of pan with wooden spoon to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
  4. In a separate bowl, whisk eggs, buttermilk, yogurt, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the mashed banana and walnuts.
  5. Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Brown Butter Blueberry Muffins

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They’re perfect for brunch or a breakfast treat on the go.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

Oh man, these turned out good. I have had some serious muffin fails in my past. I’m not too proud to admit it. That’s why I loved these muffins so much. There are three reasons why these muffins were so delicious.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

First, the brown butter. If you’ve never enjoyed the magic of brown butter, you need to correct that. Now. Brown butter is magical. Don’t know what brown butter is? To make brown butter, you basically melt your butter in a pan and take it past the point of where it is just melted and boring. No. You go that extra step by continuing to heat and swirl the pan. Then, before you know it: magic. You get these little brown specs on the bottom of the pan and the most wonderful caramel-y nutty aroma starts wafting up out of the pan. That’s when you know you’ve turned your butter into brown butter.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

The brown butter adds so much to these muffins. The top is perfectly golden and crispy and the inside of the muffin is soft and light. You don’t get that when you cook with vegetable oil. Yes, vegetable oil will yield a super soft muffin, but if you’re looking for a big soft squishy muffin, just get go buy some at your favorite major chain store grocery bakery. You can’t just buy muffins like these.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

The next component to making these muffins awesome is the buttermilk. I don’t understand the science behind it but I have a lot of baker friends who can. I think it has something to do with the fat content. That, or I’m just completely making up nonsense. But either way, I think the buttermilk not only adds to the flavor, but it contributes a great deal to the rise you get from these muffins. I don’t know why, but it drives me bat shit crazy when I make a muffin and it doesn’t rise one bit. I want to open up that hot oven and see beautiful tall golden muffins. That’s what makes Krissy happy.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

The final component to these gorgeous muffins is the blueberries. Yes, of course, you can just buy frozen blueberries at the store. I have no problem with that and will try to not come off as the typical food snob I am on this subject. I, however, think the organic sun kissed blueberries I picked last summer in this beautiful state of Oregon are the best damn blueberries on the planet. Every year I pick as many berries as my kids will tolerate (their time out in the field turns from fun to extremely bored at which time we have to leave) and then I freeze them to use year round. I use my beautiful berries in all sorts of smoothies, pancakes, drinks, and desserts. I like lots of berries in my muffins because every bite needs to have a significant amount. I’m one of those weird proportional eaters where every bite needs to be the same. I just can’t have a single bite where the muffin:berry ratio is larger than the next.

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

So there you have it. The ultimate buttermilk brown butter muffin. They’re perfect for brunch, so with Easter being tomorrow and Mother’s Day being only a month away, I’ve got you covered!

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.

Brown Butter Blueberry Muffins
 
Prep time
Cook time
Total time
 
These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.
Author:
Recipe type: breakfast, brunch
Yields: 12 muffins
Ingredients
  • 8 tablespoons unsalted butter (1 cube)
  • 2 1⁄2 cups flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1⁄4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups blueberries, frozen
Instructions
  1. Preheat oven to 400 degrees F and grease muffin tins with butter.
  2. In a large bowl, sift together flour, baking power, baking soda, sugar, and salt.
  3. In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom to release any browned specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
  4. In a separate bowl, whisk eggs, buttermilk, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the blueberries.
  5. Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone