Banana Crumb Muffins Recipe

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banana crumb muffins picture2

It has been awhile since I have done any baking and this Banana Crumb Muffins Recipe sounded really good so I thought I would give it a try. The end result was moist on delicious muffins – especially good warm with melted butter over the top. This is a simple recipe that doesn’t require much prep time and you can save the left overs for a couple of days, or freeze them. I prepared the recipe as written, but if I make them again I will add 1 cup chopped nuts into the ingredients.

If you’re looking for a quick and delicious muffin recipe give this Banana Crumb Muffins Recipe a try; it’s really good.

This recipe makes 12 regular or 6 jumbos.

Banana Crumb Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 3 bananas (mashed)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1½ teaspoons vanilla
  • Ingredients for the Crumb Topping
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon butter (cut into small pieces)
Instructions
  1. Preheat oven to 375F.
  2. For the muffin batter in a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. in another large bowl mix together the bananas, sugars, egg, vanilla, and oil. Mix the banana mixture into the flour mixture until just moistened; spoon equally into muffin tins lightly sprayed with cooking spray, or use liners.
  4. For the topping in a small bowl combine all the ingredients together, using a fork press the butter into the ingredients until a crumbly mixture forms. Sprinkle the mixture equally over the top of the muffins.
  5. Bake for 18 to 20 minutes for regular muffins, or 25 to 30 minutes for jumbos, or until a tooth pick inserted comes out clean.
  6. Set on wire rack to cool

banana crumb muffins recipe

Adapted from My Baking Addiction

Whole-Wheat Blueberry Muffins

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jumbo whole wheat muffins recipe

With whole-wheat being the main ingredient in this muffin recipe, they turned out a lot better than I thought they would be. You can use fresh or frozen blueberries in this recipe making it really nice if you have left over blueberries in the freezer from the summer. Serve them hot, with butter, and they are really good.

Whole-Wheat Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6 jumbo or 12 regular
Ingredients
  • Streusel
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons whole-wheat flour
  • Pinch salt
  • 2 tablespoons unsalted butter (melted)
  • Muffins
  • 3 cups whole-wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter (melted)
  • ¼ cup vegetable oil
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • 1½ cups blueberries
Instructions
  1. Directions for streusel
  2. In a medium size bowl using a fork mix all the ingredients together until mixture forms small bits and pea size chunks; set aside.
  3. Directions for muffins
  4. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  5. In a medium size bowl lightly beat the eggs, and then mix in the melted butter, oil, vanilla, sugar, and butter milk; mix until well combined.
  6. Mix the wet ingredients into the dry ingredients until just moistened and then fold in the blueberries.
  7. Preheat oven to 400F.
  8. Spray a 6 cup jumbo muffin tin with cooking spray including the top of the tin. Using a heaping ½ cup measuring cup fill the muffin tins with the batter. (Cups will be very full) sprinkle the Streusel over the top of the muffins.
  9. Bake for 25 to 30 minutes until muffins are golden brown on top and a table knife inserted in the center comes out clean.
  10. Let muffins cool for about 5 minutes, remove them from the muffin tin, and cool on a wire rack for 5 more minutes – serve hot with butter.

jumbo whole wheat muffins recipe 2

Adapted from Cooks Country

Chocolate Pudding for Two Recipe

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chocolate pudding for 2

pudding for 2 single

With Valentine’s Day this week-end I thought it would be a great time to post this Chocolate Pudding for Two Recipe. This is a simple recipe to prepare but you have to allow enough time for it to cool. I used whole milk in this recipe, but you can convert it into a low fat recipe by using 2% milk.

If you’re looking for a good desert dish to go with your Valentine’s Day dinner give this homemade Chocolate Pudding recipe a try; you and you guest will love it; enjoy!

Chocolate Pudding for Two Recipe
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • 1 ounce bittersweet or semisweet chocolate
  • 1 tablespoon cocoa
  • 2 tablespoons cornstarch
  • ¼ cup sugar
  • Pinch of salt
  • 1 ¼ cups whole milk (or 2% for lower fat)
  • 1 teaspoon vanilla
Instructions
  1. in a medium sauce pan mix together the milk, cornstarch, cocoa, salt and sugar.
  2. Melt the chocolate in a microwave, or double boiler. Set aside to cool slightly.
  3. Whisk the chocolate into the milk mixture, bring mixture to a boil over medium heat, reduce heat to low, and continue cooking, mixing with a rubber heat proof spatula, or wooden spoon, scraping the edge of the pan to incorporate all the ingredients. Cook for 2 minutes – mixture will be thick on glossy.
  4. Remove from heat and mix in the vanilla. Pour the pudding mixture into a heat proof bowl though a fine strainer, pressing lightly with a spatula to eliminate any solid materials; discard solids. Cover the pudding directly on top with plastic wrap to keep skin from forming on top of the pudding.
  5. Cool for at least 4 hours before serving; will keep for 2 days.

Adapted from Cooks Country

 

Eggnog Pancakes Recipe

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eggnog pancake recipe

Every holiday season I look forward to eggnog turning up in the grocery stores. If you like eggnog, here’s a delicious holiday breakfast treat. This is a basic pancake recipe incorporating the eggnog in place of the eggs and milk.

Eggnog Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ cups eggnog
  • 2 tablespoons butter-melted
  • ½ teaspoon vanilla
Instructions
  1. In a large bowl combine the sugar, flour, baking powder, baking soda, and salt. Mix until well blended.
  2. Stir in the buttermilk, vanilla and butter; batter will be a little lumpy. (Depending on the consistency of the eggnog you are using you might want to thin the batter a little bit. I like it thick enough so it barley pours. If you need to thin it a little bit use regular milk.)
  3. Use a lightly greased griddle at 350 degrees. I use cooking spray-it works very well for this.
  4. Pour batter onto the griddle or pan so the pancakes are about the size you want them. Cook until the top is covered with tiny bubbles. Flip the pancake and cook until golden brown.

 

Brown Sugar Glazed Butternut Squash Recipe

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glazed butternut squash recipe

Squash is supposed to be really good for you – and I guess it is, until you add all the good stuff to it like brown sugar and butter; but it’s so good!!
If you want a great recipe for a Thanksgiving Day side dish here it is.

Brown Sugar Glazed Butternut Squash Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 1 butternut squash (2 to 2½ pounds)
  • ¼ cup brown sugar (packed)
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar (optional)
Instructions
  1. Preheat oven to 425F.
  2. Peel and remove seeds from squash and cut into 1 inch pieces.
  3. Place the squash pieces in a large bowl. Add the sugar, salt, pepper, and brown sugar. Pour in the melted butter and toss to coat.
  4. Line a rimmed baking sheet with aluminum foil, lightly spray with cooking spray, and arrange the squash pieces in a single layer on the foil.
  5. Bake for 45 minutes. Mixing the pieces about every 15 minutes until squash is glazed and tender. (While mixing them try to flip as many as you can so they brown on both sides)
  6. If using the vinegar, drizzle the vinegar over the pieces, and serve hot. Enjoy

Adapted from cookscountry.com

Apple Cranberry Pie Recipe

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apple cranberry pie recipe

This is a great combination of fall flavors with the tart cranberries offsetting the sweetness of the apples. Outside of the crust this is a very simple recipe to put together.
I cheated on this one and used a store bought pie crust. If you looking for a good pie recipe for the upcoming Thanksgiving Day holiday give this one a try; it’s really good.

Adapted from ocean spray

Apple Cranberry Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: one 9 inch pie
Ingredients
  • 4 cups apples (peeled and sliced)
  • 2 cups fresh cranberries
  • ¾ cup brown sugar
  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts or almonds
  • Pie crust for a 2 crust pie (favorite recipe or store bought)
Instructions
  1. Preheat oven to 425F.
  2. In a large bowl staring with the apple slices mix all the ingredients together using a wood spoon until well combined.
  3. apples and cranberries
  4. apples and cranberries pie filling
  5. Place one crust into the bottom of a 9 inch pie plate, tilt the bowl over the crust and spoon the apple mixture into the crust, and cover with the other crust, cutting several slits in the crust to vent it.
  6. unbaked apples and cran berry pie
  7. Bake for 50 minutes or until golden brown and place on a wire rack to cool.
  8. (if edges on the pie start to get to dark cover edges with aluminum foil)
  9. Tip: I cover the edges with aluminum foil right from the start and then remove the foil toward the end of the baking cycle.

baked apples and cranberry pie

Simple Deep Fried Apples Recipe

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deep fried apple recipe

Deep Fried Apples are one of my favorite treats in the fall. There are many ways to prepare them, some use cinnamon and sugar, others just cinnamon. I don’t like to hide the taste of the apple slices so I just dip them in batter and deep fry them; lightly salting them when they are done. They make a great side dish or standalone treat.
Give these Deep Fried Apples a try; enjoy
Ingredients
1 egg
½ cup milk
11/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4-5 apples (peeled, cored, and sliced into ½ inch slices)
Oil for deep frying
Directions
Preheat deep fryer to 375F.
1. In a medium bowl whisk together the egg and milk.
2. Add the flour, baking powder, and salt. Mix until smooth. (Batter will be on the thin side)
3. Dip apple slices in batter and deep fry until golden brown. Place on paper toweling to drain, and salt to taste.

Banana Pecan Muffins Recipe

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pecan muffins recipe

Wow! These muffins are so good. The combination of bananas, roasted pecans, and brown sugar is delicious. This recipe was originally created as a make a-head batter recipe. Place the batter in the muffin tins, cover with plastic wrap, and freeze them. Remove the muffin batter from the muffin cups and place them in zip lock bags in the freezer until ready to bake. Baking time does change a little bit because you are baking them from frozen; bake for an additional 5 minutes added to the original recipe. I did not try freezing them but this is a large recipe – so you could bake half of them fresh, and freeze half. The combination of bananas, roasted pecans, and brown sugar is delicious. Give this one a try and enjoy.

Banana Pecan Muffins Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12 jumbo
Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 10 tablespoons unsalted butter (softened)
  • 1½ cups plain yogurt
  • 1½ cups bananas (thinly diced)
  • ¾ cup pecans (toasted and coarsely chopped)
Instructions
  1. This recipe will make 12 jumbo muffins – or 24 regular.
  2. Lightly spray muffin tins with cooking spray, or use liners. Preheat oven to 375F.
  3. In a medium size bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  4. In a large bowl using an electric mixer beat the butter, and sugar together until light and fluffy. Add the eggs one at a time, beating until well combined.
  5. Using the electric mixer on low speed mix in half the flour, followed by ½ cup yogurt. Mix in the rest of the flour and add the remaining yogurt ½ cups at a time; using a large spoon mix in the diced bananas and pecans.
  6. Divide the mixture evenly between the muffin cups. Bake jumbos for 25 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean - bake regular size for 20 to 25 minutes.
  7. Serve hot with butter on top.

Adapted from Cooks Country

S’more Muffins Recipe

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smores muffins

The idea of milk chocolate and marshmallow in a muffin recipe sounded so good I had to give it a try. These S’more Muffins turned out moist and delicious. This is a small recipe that makes only 6 muffins so you may have to double the recipe depending on the number you are feeding. These are so good it’s hard to eat just 1.

The next time you’re in the mood for a sweet treat give this S’more Muffins Recipe a try; they are really good.

S’more Muffins Recipe
 
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Author:
Recipe type: Brunch
Serves: Makes 6
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar (packed)
  • 4 teaspoons sugar
  • 1 egg
  • ⅓ cup sour cream
  • ⅔ cups all-purpose flour
  • ½ cup graham cracker crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons milk (2%)
  • ⅓ cup milk chocolate chips
  • 6 tablespoons marshmallow cream
Instructions
  1. Preheat oven to 400F.
  2. In a medium size bowl using an electric mixer, mix together the butter and sugars until light and fluffy. Beat in the egg and then mix in the sour cream.
  3. in a separate medium size bowl whisk together the flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon.
  4. Add dry mixture to the creamed mixture alternately with the milk until just moistened; and then fold in the chocolate chips.
  5. Lightly spray 6 muffin cups with cooking spray, and fill the other 6 half full of water. Fill muffin tins ¼ full of batter followed by 1 tablespoon of marshmallow cream. (I sprayed the measuring spoon with cooking to help keep the marshmallow cream from sticking.) Divide the remaining batter between the 6 cups over the top of the marshmallow cream.
  6. Bake for 14 – 16 minutes or until a tooth pick inserted comes out clean. Let the muffins cool for 5 minutes and then place them on a wire rack.
  7. Serve warm

 Adapted from Taste of Home Cookbook

 

Brown Sugar Oat Muffins

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brown sugar oat muffins recipe

This is a simple and quick muffins recipe you can have on the breakfast table in less than a half an hour. The best part is chances are you will have all the ingredients on hand in your refrigerator, and pantry.

Brown Sugar Oat Muffins
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup old fashion oats
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together all the dry ingredients. In a medium size bowl whisk together the eggs, oil, milk, and vanilla; stir the wet ingredients into the dry ingredients until just moistened.
  3. Spoon mixture into lightly greased muffin cups (or use liners) to about ¾’s full. Place muffins on lower middle rack of oven and bake for 15 – 17 minutes or until a tooth pick inserted comes out clean.
  4. Remove to wire rack to cool.
  5. (These are really good served warm with butter.

Adapted from Taste of Home Cookbook