Peanut Butter Chocolate Chip Muffins

These muffins were a big hit with my kids. Angela made them on her own for breakfast this morning for her siblings. And who doesn't love peanut butter and chocolate chips together? A perfect marriage of favors. I hope you like them as much as we do. We adapted it from Kaitlin in the kitchen. 

2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons butter melted
1/2 cup chunky or smooth peanut butter
2 eggs
1 cup milk
3/4 cup mini chocolate chips

1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
3. In another mixing bowl, mix together the butter, peanut butter, eggs and milk until smooth. 
4. Mix in the flour mixture just until combined. 
5. Fold in mini chocolate chips.
6. In paper lined muffins tins, scoop in the dough with a medium cookie scoop. 
7. Bake for about 17-20 minutes of until a toothpick inserted comes out clean. 
8. Makes about 24 regular size muffins. Enjoy.

Snicker doodle Muffins

I found this recipe at the sweet pea's kitchen. And since I love snicker doodle muffins I had to try them. They were a big hit.

2 1/4 cups flour
3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt\
1 cup butter
1 cup sugar
2 eggs
2 teaspoon vanilla
1 cup sour cream
1/4 cup buttermilk

1. Preheat the oven to 350 degrees.
2. Line muffin tins wit muffin papers. (Do not us cooking spray).
3. In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.
4. Cream the butter and sugar in another bowl until light and fluffy. 
5. Beat in eggs one at a time. 
6. Beat in vanilla extract. 
7. Beat in half the dry ingredients. 
8. Beat in the sour cream and buttermilk.
9. Beat in the rest of the dry ingredients just unit moist. 
10. To make the topping, in a small bowl, combine the sugar and cinnamon. 
11. Sprinkle half of the cinnamon and sugar on the bottom of each of the muffin papers.
12. Scoop balls of batter into each paper.
13. Sprinkle the rest of the cinnamon and sugar of the muffins. 
14. Bake until muffin tops are golden brown, about 18-20 minutes.
15. Set on wire rack to cool. Enjoy. 
16. Makes 22-24 muffins. 

Apple Oatmeal Muffins

I've had this recipe for quite some time and decided to make them this morning. They are a good filling muffin let me tell you. Not really sure where I got the recipe though. I hope you enjoy them.

1 3/4 cup flour
1/2 cup oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup milk
2/3 cup brown sugar
1/2 cup oil
1 teaspoon vanilla
1 tart apple shredded ( I used Granny Smith)
1/2 cup raisins

1. Preheat oven to 350 degrees.
2. Combine flour, oatmeal, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, beat egg slightly.
4. Mix in with the egg the milk, oil, vanilla and brown sugar.
5. Add egg mixture to the dry ingredients and mix just until combined.
6. Stir in the apple and raisins.
7. Place equally into 12 paper lined muffins cups.
8. Bake for about 20 minutes.

Glazed Doughnut Muffins

I let my 10 year old daughter make muffins and she choice this recipe found here at Sweet Pea's Kitchen. They were a big hit.

1/4 cup butter
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2  2/3 cups flour
1 cup milk
For the Glaze
3 tablespoons butter melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

1. Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners. 
2. With a mixer beat butter oil and sugar until smooth. 
3. Beat in eggs one at a time.
4. Mix in the vanilla, baking soda, baking powder, nutmeg, cinnamon, and salt just until combined.
5. Stir the flour into the butter mixture alterating with the milk making sure everything is well mixed.
6. Divide batter into the 12 muffin cups. 
7. Bake until muffins are a pale golden about 15-17 minutes.
8. Cool muffins in muffin tins for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, in medium bowl mix the melted butter, powdered sugar, vanilla and water. Whisk until smooth.
10. When the muffins have cooled, dip the muffin crown into the glaze and allow the glaze to harden. Once harden dip a second time and allow to harden and serve. 

Brown sugar Oat Muffins

These were such a good find. I adapted it from here
Thanks again Taste of home.
Ingredients 

1 cup old fashioned oats

1 cup whole wheat flour

1/2 white flour
1 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup brown sugar

2 eggs

3/4 cup milk

1/4 cup oil

1 teaspoon vanilla

Directions

1. In a small bowl, combine the oats, wheat flour, white flour, baking powder, cinnamon and salt. In another bowl mix the eggs brown sugar, milk, oil and vanilla. Stir into the dry ingredients just until moistened. 
2. Fill muffins cups 2/3 full. Bake at 400 for 15-17 minutes. Cool for 5 minutes. Serve warm. Yields 12 muffins.

Mini pumpkin Butterscotch muffins

By: Megan 

"These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!" This recipe comes from allrecipes. Find it here

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1 cup canned pumpkin
• 1 (6 ounce) package butterscotch chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

tip: these make 18 standard muffins. Just bake them for 20-25 minutes.

Spicy Rhubarb Muffins

A friend of mine Heather Sanchez recommended these muffins since I have a rhubarb plant in my front yard. They are quite good. Here is where I found them. 

Ingredients

3/4 cup brown sugar
1&1/4 cup flour
3/4 cup rhubarb, cut in small pieces
1/3 cup oil
1 egg
1/2 cup soy milk
1 tsp. baking soda
1 tsp. vanilla
3/4 tsp. cinnamon
3/4 tsp. ginger, ground
1/4 cup walnuts, chopped
for the topping

1/4 cup walnuts, chopped
3 tbs. sugar
1 tbs. flour
1/4 tsp. ginger, ground
1/4 tsp. cinnamon
1 tsp. butter, melted

Directions

1. I picked the youngest, bright pink, delicate rhubarb.

2. Wash it and cut away the leaves.
Cut the rhubarb in small pieces about 1/4 inch.

3. Preheat the oven to 400 F / 204 C.

4. Chop the nuts. Reserve 1/4 of the nuts in a separate bowl for the topping.

5. Mix the dry ingredients (flour, sugar,soda, nuts and spices) together in a bowl.

6. Mix the wet ingredients (egg and oil in a second bowl.

7. Melt the butter, and combine the ingredients for the topping.

8. Mix the wet ingredients into the dry ingredients stir to moisten and add the rhubarb.

9. Fill each of the muffin tins about 3/4 full of the mixture.

10. Sprinkle the topping on top.

11. Place in the oven to bake for about 25 minutes or until done.

12. The muffins are done when the center springs back after lightly touching.

Berry Cheesecake Muffins

These muffins looked so good I just had to try them. They came from the Taste of home. Recipe by Jeanne Bilhimer, Midland, Michigan.

Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/3 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 
  CREAM CHEESE FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• 
  STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.

• For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

• For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)

• Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.

Lemon Pound Cake Muffins

I made these muffins while at my moms' house this past August. It was taken from one of her Taste of home magazines.The recipe was by . Lola Baxter, Winnebago, Minnesota. They were a big hit with the kids. I adapted it from here

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 1 1/2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
tip: to make poppy seed muffins just add 1- 2 tablespoons poppy seeds to the dry ingredients.

Jumbo Caramel Banana Muffins

I got this recipe from one of my mom's taste of home magazines. They are so moist with or with out the caramel icing.

Ingredients

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 
  CARAMEL ICING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

Directions

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.

Tip: These can be made in about 12-14 standard size muffins. When doing this, decrease the baking time to 20-25 minutes.
This also makes one loaf of banana bread. Just grease and flour one loaf pan, and bake for 60 minutes at 350 degrees.
Tip: This recipe can be used to make one loaf of banana bread. Bake at 350 for 60 minutes.

Yankee Corn Muffins

bvgThese traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio. A great pick from taste of Home web site.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup canola oil
• Directions
  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil. Stir into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick comes clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 muffins.
• 
  

Walnut Raspberry Muffins

I got this recipe from one of my Mom's Taste of Home Magazines. My family loved them.

I love the taste of raspberries and walnuts in these muffins. Thanks taste of home.

Ingredients

• 2/3 cup cream cheese, softened
• 1/3 cup butter, softened
• 1-1/2 cups sugar
• 2 egg whites
• 1 egg
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups fresh or frozen raspberries
• 1/4 cup chopped walnuts

Directions

• In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Cinnamon Muffins

I got this recipe from Lanor Neff Baily. A College roommate of mine. These muffins are great served with eggs and bacon. They even go well with any dinner item. They come together quickly and taste fantastic.











2 cups flour
2 teaspoon cinnamon
3 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cups oil
1 cup brown sugar
1 cup milk
1/2 chopped nuts(optional)

1. In a mixing bowl blend the eggs, oil, brown sugar, milk and nuts if desired.
2. In a separate mixing bowl, mix the flour, cinnamon, baking powder, and salt.
3. Gradually mix in the flour mixture to the liquid mixture.
4. Fill paper lined muffin cups about 2/3 full.
5. Bake at 375 for 20 minutes. Makes 18 muffins.