Chocolate Chip Crumb Cake Muffins

I just love a breakfast food that has chocolate in it!  I will admit it.  These muffins are light and so yummy.  I got the recipe from Gale Gand's "Brunch!" cookbook.  I actually got my entire Mother's Day brunch menu from this book!  It was hard to narrow it down too!  

This muffin is supper easy and a delicious treat later in the day.  I through one in each of my boys lunch boxes the other day and you'd think they hit the lotto!  lol.  They were a winner in our house and I'm sure your family and friends will love them too.  Here is the recipe:

Topping 

1/4 cup light brown sugar
1/3 cup flour
1/4 tsp cinnamon
3 Tbsp unsalted butter, room temp
1/3 cup mini chocolate chips

Muffins
1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick of butter

3 large eggs
1 tsp vanilla extract

1 1/4 cup sour cream

Heat oven to 375.  Line muffin pans with liners (24).  For the topping, use a mixer and combine the flour, brown sugar, and cinnamon.  Mix low.  Add butter and mix until crumbly.  Add chocolate chips.

For the muffins, sift flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.  In mixer bowl, beat the butter on medium until fluffy.  Add sugar and mix well.  Add eggs, vanilla and 1/3 of the sour cream and 1/3 of the dry ingredients.  Repeat until all ingredients are mixed.  Scoop into muffin cups.  Spoon topping on top and bake for 20-25 minutes. 

Blueberry Coffee Cake Muffins

These are amazing!  I love all things Ina Garten and she definitely didn't disappoint on this one!  This recipe came from my Barfoot Contessa Family Style cookbook, but you can find it online by going to:  http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html.  Trust me, you will be glad that you did!

The boys made sure they were right next to them at the breakfast table!  This is my son Nicholas.

ENJOY!!!!

Pumpkin Banana Chip Mini Bread-Muffins

These are fantastic!  Every year around Christmas time I make pumpkin cranberry bread.  It is amazing and I actually have to freeze it because my family will eat it all.  That or I make it the day before I give it away so they can't tear into it.  I am bringing a snack to my son's kindergarten class and I was thinking of the pumpkin bread for something different.  I usually  make five mini loaves, but have been thinking mini muffins sound good.  Does a bread recipe become a muffin recipe if you put it in a muffin tin?  I don't know, but whatever it is called, it worked perfectly.

I made a batch of plain pumpkin ones, which the family loved.  Then I cut up two bananas and added a cup and a half of chocolate chips to it and WOW.  I baked them for 12 minutes and let them cool.  They are actually better when completely cooled. 

Place these dry ingredients into a bowl and whisk them together:

3 cups flour

1 tablespoon plus 2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

Place these ingredients into a mixer bowl and mix until combined:

3 cups sugar

1 can (15 oz) 100% pure pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup orange juice or water (I always use juice)

Once mixed I used a small scoop to put even amounts in the mini muffin pan.  I made one batch like this.  Then I added two bananas (cut into small cubes) and 1 1/2 cups of ghiardelli chocolate chips.  Yes, I do think it makes a difference if you bake with those chips.  They just taste better!

Bake at 350 for 12 minutes.

Here are the Pumpkin Mini Bread-Muffins.

And here are the Pumpkin Banana Chip.

Give it a try.  At Christmas make these with 1-2 cups of fresh cranberries.  Or if you are a friend of mine, make sure I get a loaf to you!  :)

Glorious Morning Muffins

These are so yummy and easy to make!  The only ingredient I didn't have on hand were carrots.  I got this recipe from the Silk Soymilk homepage under recipes.  Here is the link:  http://www.silksoymilk.com/recipe/vegan.  It is a winner!

Here is what you do:

Mix the dry ingredients with a whisk (whole wheat flour, brown sugar, baking soda, cinnamon and salt).

Whisk the wet ingredients (soy milk, oil, applesauce and vanilla), and add shredded coconut, apple and raisins.  (Carrots too, I just didn't have any.)

Line muffin pan with paper liners.

Using a large scoop, fill each liner with the batter.  Top with 1/2 cup chopped pecans.  Bake in a 350 degree oven for 30-35 minutes.  (I did 30 minutes and they were perfect.)

Allow to cool on a wire rack.

Here is your muffin!  Enjoy this delicious and healthy muffin!

Banana Crumb Muffins

We had bananas that were very ripe and something needed to be done about it.  I looked for the perfect muffin recipe and ran across this on one of my favorite blogs...Annie's Eats.  She got the recipe from allrecipes.com.  Here is what I did to make these delicious muffins:

Mash the bananas with a fork in a small bowl.  Combine wet ingredients and add dry ingredients to it.

Pour mix into a buttered muffin pan.  I used a large scoop so that they all would be the same size.  It equaled out to 14 muffins.

Add the crumble topping to each muffin and pack it down.

Cook in a 375 degree oven for 18 minutes.

Here is what they looked like right out of the oven.

Place them on a cooling rack to cool completely.  (Ya right, I ate one right out of the oven.  Then later tested them after they cooled.  Yum and Yum!)

The family is going to make breakfast easy on me tomorrow.  They will all want these delicious muffins, and I won't have to cook a thing!

Like I said, I found this on Annie's Eats blog, but she got it from http://www.allrecipes.com/

Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon (I used pamp chef's cinnamon plus blend)
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.