Raspberry-Chocolate Chip Muffins with Streusel Topping

I've been on a berry kick this summer and it's been pretty great--full of yogurt parfaits, smoothies, and berries straight from the carton.  This muffin was a definite highlight of my berry streak.  Raspberries, chocolate (dark chocolate, please!), and a sugary streusel topping make this delightfully buttery muffin a new favorite!

Raspberry-Chocolate Chip Muffins with Streusel Topping
(adapted from Virtual Goody Plate)
Printable Recipe
Makes 1 dozen

Ingredients

CRUMB TOPPING:

1/2 cup all-purpose flour

1/4 cup sugar
1/4 tsp cinnamon
pinch of salt
3 tablespoon butter, melted
1/4 teaspoon vanilla extract

MUFFINS:

1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups dark chocolate chips
24 to 36 fresh or frozen whole raspberries (about 2 small clamshells)

Directions
1) Lightly grease (or line with cupcake papers) a 12-cup muffin pan and set aside. In a small bowl, prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside. 
2) In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined. 
3) Divide the batter evenly among the muffin cups; muffin cups will be full.  Push three small or two large raspberries into the top of the batter; they don’t need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin. 
4) Bake the muffins at 400 degrees for 20 to 25 minutes, until they’re golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.  Enjoy!

Pumpkin Muffins with Streusel and Brown Sugar Cinnamon Filling

Summer used to be my favorite season--until I moved east.  Because heat combined with humidity is a beast that I have never learned how to handle.  So now I'm a fall girl, through and through.  Nothing says fall like pumpkin, and I think these are my new favorite pumpkin muffins.   Brown sugar, cinnamon and streusel goodness in every bite.  These are delicious!

Pumpkin Muffins with Streusel and Brown Sugar Cinnamon Filling

(adapted from Two Peas are Their Pod)

Printable Recipe

Makes 12 muffins

Ingredients

MUFFINS:

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1 1/2 cups sugar

1/2 cup vegetable oil

1/3 cup water

1 cup canned pumpkin

2 eggs

1 teaspoon vanilla

BROWN SUGAR CINNAMON FILLING:

1 cup brown sugar

1/2 teaspoon cinnamon

STREUSEL TOPPING:

1 1/4 cups oats

1 tablespoon flour

1/3 cup brown sugar

1 teaspoon cinnamon

6 tablespoons cold butter, cut into chunks

Ingredients

1) In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.  Set aside.

2) In a large bowl, whisk together sugar, vegetable oil, water, pumpkin, eggs and vanilla.  Whisk until smooth and combined.

3) Slowly stir in the flour mixture.  Mix until ingredients are combined.

4) For the brown sugar cinnamon filling, mix the brown sugar and cinnamon together in a small bowl.  Set aside.

5) For the streusel topping, mix all ingredients except the butter in a small bowl until combined.  Mix in the butter with your hands until crumbly.

6) Fill lined or greased muffin tins until about half way full with muffin batter.  Sprinkle the brown sugar filling over each half filled muffin cup.  Fill the muffin cups with the remaining batter.  Top each muffin with streusel topping.

7) Bake at 350 degrees for 15-17 minutes or until tops are browned and a toothpick comes out clean.  Allow pans to cool on a wire rack.  Remove muffins from tins.  Enjoy!

Bacon and Swiss Muffins

There was no way I couldn't make these muffins when I saw them on my friend's food blog.  Bacon and cheese in a biscuit-like muffin?  It didn't take me very long to determine that these needed to be made for breakfast.  Served with eggs and fruit, of course.  Because I will warn you right now: just like eating bacon and a slice of cheese toast do not make a complete meal, neither do a couple of Bacon and Swiss Muffins. Although these muffins are so wonderfully savory and delicious, you do run the risk of getting a bacon hangover that will compel you to nap by about 9 am.  You've been warned.

Bacon and Swiss Muffins
(adapted from Virtual Goody Plate)
Printable Recipe
Makes 1 dozen


Ingredients
8 thin slices smoked bacon
2 cups flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
1 egg, room temperature
4 tablespoons butter, melted*
1 cup milk, room temperature
2 tablespoons sour cream or plain yogurt
3/4 cup finely diced Swiss cheese (about 3 to 4 ounces)

Directions
1) Roughly chop the bacon slices.  In a frying pan over medium-high heat, cook the bacon slices until crisp, 6-8 minutes, turning as needed. Using tongs, transfer to paper towels to drain. Let bacon cool, then crumble, if desired. Set aside.
2) In a bowl, stir together the flour, sugar, baking powder and salt.
3) In another bowl, whisk together the egg, melted butter, milk and sour cream until blended. Add the egg mixture to the dry ingredients and stir just until evenly moistened. The batter will be slightly lumpy. 
4) Using a large rubber spatula, fold in the bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.  Spoon the batter evenly into prepared muffin cups. 
5) Bake at 400 degrees until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.  Enjoy!

*For added bacon flavor, replace 2 tablespoons of the melted butter with 2 tablespoons bacon grease.  

Pepperoni Pizza Puffs

This is a fun, easy meal for the next time you want to please your child (or husband) with a twist on pizza.  Texturally, they are definitely more of a puff than a muffin (reminiscent of Cheddar Cheese Puffs), but their lightness makes you appreciate the pepperoni even more.  And they're delicious!

Pepperoni Pizza Puffs
(adapted from Every Day with Rachel Ray)
Printable Recipe
Makes 1 dozen


Ingredients
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded
4 ounces thick pepperoni slices, roughly chopped
1/2 cup spaghetti sauce


Directions
1) In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
2) Stir in the mozzarella and pepperoni; let stand for 10 minutes.  Stir the batter and divide among greased muffin tin cups.
3) Bake until puffed and golden, 20 to 25 minutes.  Allow to cool 5 minutes.
4) Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the spaghetti sauce for dipping.  Enjoy!

Bowl of Oatmeal Muffins

I have been muffin tin-less recently ever since the last time I made these and the non-stick coating from my pan was coming off on my lovely croissants.  Very sad.  However, my husband, being the wonderful man that he is, bought me some new muffin tins for Christmas.  It didn't take long to brake them in with this muffin recipe.

These muffins are not overly sweet and are perfect for a healthy snack or quick breakfast.  Or dinner.  Or dessert.  Or all of the above.

Bowl of Oatmeal Muffins
(adapted from Enlightened Cooking)
Printable Recipe
Makes one dozen

Ingredients
1 1/2 cups flour
3/4 cup oatmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 or 1 cup packed brown sugar, divided (1/4 cup is optional)
2 eggs
1 cup plain yogurt
2/3 cup milk
1/2 cup vegetable oil
2/3 cup raisins (or any combination of dried fruit or nuts--cranberries, cherries, apricots, pecans, etc.)

Directions
1) In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon.
2) In a medium bowl, whisk together 3/4 cup of the brown sugar, eggs, yogurt, milk and oil until well blended.
3) Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raisins.
4) Divide batter equally among prepared muffin cups. Cups will be almost full.  Sprinkle with the remaining brown sugar, if desired.  (I didn't add brown sugar to the tops of the muffins in the picture above.)
5) Bake at 400 degrees for 22 to 28 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 3 minutes, then transfer to the rack to cool.  Enjoy!