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

 

Coffee Cake Muffins Recipe

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coffee cake muffins recipe

Wow; what a way to start the morning, warm Coffee Cake Muffins with butter melted on top and fresh coffee. The fact is I wouldn’t even have considered this recipe if my wife hadn’t come home with a little coffee cake bakery treat from the local market. So out came the baking recipe books.

Baking has a tendency to make me a little nervous because it seems like about half of what I bake turns out not looking good enough to post, however most of the time the recipes do taste good. I was happy with this one and decided it was good enough to share. So if you like coffee cake, give this Coffee Cake Muffins Recipe a try; it’s really good. Inspired by Baking Illustrated.


Coffee Cake Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • ½ cup pecans (finely chopped)
  • ¼ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 stick butter (8 tablespoons sliced into ½ inch pieces and softened)
  • 1½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ¾ cup sour cream
  • 1 large egg
  • 1 Teaspoon vanilla
Instructions
  1. Preheat oven to 350F.
  2. Finely chop the nuts or run them though s food processor to about the size you would use to sprinkle on ice cream. In a medium size bowl mix together the nuts, cinnamon and brown sugar.
  3. In a large bowl whisk together the flour, granulated sugar, and salt. Distribute the butter slices evenly over the top of the flour mixture and work it in with a fork until the butter is about the size of rolled oats. (You can use a food processor for this step – I use my fingers and it works great) remove 1/ 2 cup of the flour mixture and work it into the brown sugar mixture using a fork to create the streusel. Remove ¾ cup of the streusel and set aside.
  4. in a small bowl whisk together the eggs, sour cream and vanilla. Mix the baking soda and baking powder into the flour mixture and then mix in the sour cream mixture just until moistened. (Batter will look crumbly) and then fold in the ¾ cup of the streusel.
  5. Using a large spoon divide the batter between 12 regular muffin cups lightly sprayed with cooking spray, or 6 jumbo muffin cups; divide and sprinkle the remaining streusel over the top pressing lightly to incorporate the streusel into the muffins. Bake for 18-20 minutes or until a tooth pick comes out with just a couple of crumbs attached to it. (For jumbos baking time will almost double)
  6. After a couple of minutes remove the muffing to a cooling rack and serve warm.
  7. Tip: These reheat really nice in the microwave topped with butter.

coffee cake muffins

Blueberry Streusel Muffin Recipe

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Blueberry Streusel Muffin Recipe 

I know I’m rushing the season a little bit, but the local grocery had fresh blueberries on sale and this Blueberry Streusel Muffins Recipe sounded so good I had to try it. The recipe went pretty well up to the end but the batter seemed a lot thicker than I am accustom to. It’s real thick and you have to spoon it in to the muffin pan. I double checked the recipe to make sure I didn’t miss anything and popped them into the oven. They came out excellent, consisting of a heavy cake like texture loaded with blueberries. I substituted the white sugar with an artificial sweetener to cut down on the calories and it worked out fine. If you’re looking for a treat and have some blueberries available give this Blueberry Streusel Muffins Recipe a try; it’s really good. Enjoy

 

muffin mix Blueberry Streusel Muffin dough Blueberry Streusel Muffins Blueberry Streusel Muffin

 

Blueberry Streusel Muffin Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: makes 12
Ingredients
  • ½ cup butter, softened
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1½ cups blueberries
  • For Topping
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled

 Blueberry Streusel Muffin