Blueberry Crumble…Double Chocolate Mocha…Carrot Cinnamon Streusel Maple…Need We Say More?
Why I love baking muffins:
- I don’t have such a sweet tooth, and muffins aren’t as sweet as their cupcake look-a-likes.
- Muffin recipes are easy to tweak to create different flavor combinations.
- They’re a great on-the-go snack to have around.
- I can make them jumbo or mini…they’re so cute when they’re mini!
- Muffins give me a license to eat cake for breakfast.
- The batters come together quickly, which means you can make them fresh in the morning…giving you a yummy reason to jump out of bed!
Now for some of my favorites…
Blueberry Crumble Muffins
Blueberry Crumble Muffins
Prep time
Cook time
Total time
Author: Ahuva Schwartz
Recipe type: Dessert
Cuisine: Kosher
Serves: 12
Ingredients
Batter:
- ⅓ cup oil
- 1 egg
- ½ cup milk (or non-dairy milk)
- ¾ cup sugar
- 2 teaspoon vanilla extract
- 1½ cups flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries (do not thaw)
- 1 tablespoon flour
Topping:
- ½ cup oats
- ½ cup flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter or margarine at room temp or oil.
Glaze:
- 1 cup confectioners’ sugar
- 2 teaspoon lemons juice
- 1 teaspoon milk
Instructions
- Preheat oven to 400º F/200°C. Line a standard muffin tin with paper liners.
- In a bowl, whisk together oil, egg, milk, sugar, and vanilla and set aside.
- In a large bowl, mix together flour, salt, baking powder, and cinnamon. Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Mix together until just combined.
- In a small bowl toss the blueberries with flour. This will help prevent them from sinking to the bottom of the muffins during baking. Gently fold the flour-coated blueberries into the batter.
- In a bowl, mix together the dry ingredients for the topping. Add the butter/oil and mix with your fingers until you have large crumbs.
- Scoop the muffin batter into prepared tins and generously pack the crumb topping on top.
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Meanwhile, prepare the glaze. Combine all ingredients, adding milk until you have a drizzle consistency. Allow the muffins to cool before drizzling them with the glaze.
Double Chocolate Mocha Muffins
Double Chocolate Mocha Muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Kosher
Serves: 12 Jumbo Muffins
Ingredients
Batter:
- ½ cup unsweetened cocoa powder
- 3½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups warm water
- 1 tablespoon instant coffee
- 1 cup packed dark brown sugar
- ½ cup oil
- 2 tablespoons apple cider or red wine vinegar
- 3 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 1 cup mini chocolate chips
- Confectioners’ sugar (optional)
Instructions
- Preheat oven to 400°F/200°C. Line 2 standard or one jumbo muffin tin with paper liners.
- In a large mixing bowl, whisk together cocoa, flour, baking soda, baking powder, and salt until well combined.
- In a 2 cup measuring cup, add warm water and stir in the instant coffee until dissolved. Make a well in the center of the dry ingredients and pour in the water/ coffee mixture, brown sugar, oil, vinegar, vanilla, and eggs. Whisk until just combined, then fold in half of the chocolate chips.
- Scoop batter into the prepared muffin tins and sprinkle the remaining chocolate chips on top.
- Bake standard size muffins for 15-17 minutes and jumbo muffins 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack and dust with confectioners’ sugar.
Carrot Muffins with Cinnamon Streusel and Maple Glaze
Carrot Muffins with Cinnamon Streusel and Maple Glaze
Ingredients
- 1⅓ cups flour
- 1½ teaspoons baking soda
- 1¼ teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- ¾ cup oil
- 3 eggs
- ¾ cups plus 2 tablespoons sugar
- 2 teaspoons vanilla
- 3½ cups shredded carrot
Streusel:
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons oil
Glaze:
- 1 cup confectioners’ sugar
- 3 tablespoons maple syrup
- ½ teaspoon cinnamon
- Soy milk or water, as needed
Instructions
- Preheat oven to 350°F/175°C. Line a standard size muffin tin with paper liners or coat with nonstick cooking spray.
- Prepare the streusel: combine dry ingredients and slowly pour in oil and mix together with your fingers to make a crumble. Keep refrigerated until ready to use.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Make a well in the center of the dry ingredients and add oil, eggs, sugar, and vanilla and gently whisk together until just combined. Fold in carrots.
- Scoop into prepared muffin cups and top with streusel. Bake for 18-20 minutes.
- Meanwhile, prepare the glaze. Whisk together confectioners’ sugar, maple syrup, and cinnamon. Add soy milk or water until you reach desired thickness.
- Remove the muffins from the oven and allow them to cool before drizzling them with the glaze. Enjoy!
I’m so excited I just made the carrot muffins can’t wait wait to taste them. your recipes are amazing. I’m your newest fan. Thank you
The carrot muffin recipe is not shown….
Already made the chocolate muffin.. yum!
Can u please post or send me the carrot recipe.
Thanks
I made the carrot muffins with out all the toppings and they are delicious!! I also used healthier ingredients like spelt flour, mink fruit sweetener and avocado oil still amazing!!
For the chocolate, can you use regular vinegar?
I tried them with plain, they worked fine. Perhaps the red wine vinegar gives a bit more taste? I found the mocha flavour to be very mild and almost not noticeable. I will try them again with 2 T coffee I think. Also I mixed all the chocolate chips into the batter, as I find chocolate chips on top of a muffin get too messy when eaten, especially in the summer. Great moist muffin either way!
These are the best muffins I have ever made by far.
Even my picky high school daughters went crazy over them.
WOW!
Made all of these for mishloach manot. Carrot was the stand out and will definitely make them again! I thought the chocolate muffins were pretty bland, which makes sense given the sugar to flour ratio, but my kids liked them!