Chocolate Chip Muffins

I love this tree.  It blooms like this every June and we both love looking at it from our dining room when we eat breakfast.  Anyone know what it is?

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For this breakfast in particular the Pie had a hankering for chocolate chip muffins, so this is actually his post (he both baked AND took the pictures), and he got the recipe from the ever-glorious Kitchn.

Preheat your oven to 375°F and either spray a muffin tin with cooking spray or line it with 8-10 paper liners.  You won’t get a full dozen out of this recipe.

In the bowl of a stand mixer, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy.  Add in 2 eggs, one at a time, and beat those until they’re fully incorporated.

Chocolate Chip Muffins 1

In another bowl, sift together 2 cups all-purpose flour and 2 teaspoons baking powder.

Chocolate Chip Muffins 2

Mixing slowly, add half the flour to the butter mixture.  Then add in 1/4 cup milk, and the rest of the flour.  Mix until just combined — over-mixed muffins are flat muffins.

Chocolate Chip Muffins 3

Stir in 2 teaspoons vanilla extract and 1 1/2 cups chocolate chips.

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Pour the batter into the spaces provided, filling almost all the way to the top.  Fill any empty spaces with water to ensure even baking.

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Bake the muffins for 20-25 minutes, until you jab the middle one with a toothpick and it comes out clean.  Let the muffins cool for 5 minutes in the pan before pulling them out onto a wire rack to cool completely.

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And this was my morning meal, prepared by my loving husband.  Breakfast of champions.

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Zucchini Muffin Cakes

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The Pie says believes that the difference between a cupcake and a muffin is the icing, and this is never more true than in this particular recipe from Martha Stewart.

Zucchini Cupcakes 1

Preheat your oven to 350°F and line a muffin tray with cupcake liners.  Take a 10oz zucchini and grate it up.  You want about 1 1/2 cups grated zucchini.

Zucchini Cupcakes 3

In a large bowl, whisk together 1 1/2 cups flour, 1 cup packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon cinnamon.

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Stir in 1 1/2 cups chopped pecans or walnuts.

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In another smaller bowl, crack 2 eggs and beat them up slightly.

Zucchini Cupcakes 2

Add in the zucchini, 1/2 teaspoon vanilla, and 1/3 cup vegetable oil and mix that all together.

Zucchini Cupcakes 4

Add the wet ingredients to the dry ingredients and mix until just combined.  You don’t want to overmix muffins, or they go flat.

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This will be a very dry batter but don’t fret.

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Scoop the batter into the cupcake liners and shove the tray in the oven for 40-45 minutes, until the centre cupcake/muffin tests clean with a toothpick.

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Let cool in the pan on a wire rack for about 10 minutes before turning them out to cool completely.  While that’s going on you can make your frosting.

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Having read the unfavourable reviews for Martha’s cream cheese frosting, I decided to go with our tried-and-true ratio instead.  In a bowl, mix together 1 250g package softened plain cream cheese, 1 cup butter, and 2 teaspoons vanilla until creamy.

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Add in 1 1/2 – 3 cups icing sugar, until the texture and taste are to your liking.  If you find it too thick, thin it a bit with some milk.

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Spread on the cooled cupcakes and eat them all up.  Best if eaten the day you make them.

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Carrot Zucchini Bran Muffins

Carrot Zucchini Muffins

I’ve been craving baked goods recently but with the food-heavy holidays coming up I don’t want to overdo it this early in the season.  The answer to my delicious dilemma?  These hearty food-filled muffins from Sweet Mama.

Preheat your oven to 400°F and spray a muffin tin with cooking spray.

Carrot Zucchini Muffins

Grate up 1 small zucchini and 1 medium carrot — you’re trying for 1 cup of each.

Mash up 2 small bananas with a fork — again, you’re looking for 1 cup banana.

Carrot Zucchini Muffins

In a medium-sized bowl, beat together 2 eggs, 1/2 cup brown sugar, 1/2 cup canola oil and 1 teaspoon vanilla.

Carrot Zucchini Muffins

Add in the mashed banana and the grated carrot and zucchini.  Add in as well 1 cup unsweetened shredded coconut.  Mix it up well.

Carrot Zucchini Muffins

In another bowl, mix together 3/4 cup all-purpose flour, 1/4 cup bran, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoons each ground cinnamon and ground nutmeg.

Carrot Zucchini Muffins

Add the dry ingredients to the wet mixture and stir until just combined.

Carrot Zucchini Muffins

Spoon into the muffin tins.  I sprinkled mine with a wee bit of cinnamon sugar that I had on hand.

Carrot Zucchini Muffins

Bake for 20-25 minutes, until the muffins are brown and a toothpick inserted in the centre of the centre muffin comes out clean.

Carrot Zucchini Muffins

Leave in the pan for a few minutes and then transfer to a wire rack to cool completely.

Or eat still hot with butter.  MMMMMMMM!

Carrot Zucchini Muffins

Bran Muffins

The Pie LOVES bran muffins.  I have never truly understood this addiction but nonetheless he persists.

Get all your ingredients out before you start.

This is a modified recipe from the Joy of Cooking (1996 edition).

Position a rack in the centre of your oven and preheat it to 400°F.  Grease 2 standard 12-muffin pans or line with paper baking cups.  I prefer to use baking cups when it comes to bran muffins because they’re extra sticky due to the honey, molasses, and sugar they contain.  It just makes cleanup easier.

Leave the bran to soak for 15 minutes.

In a large bowl (I used the bowl of my KitchenAid mixer, which I adore), combine 1 2/3 cups wheat bran with 1 cup boiling water and let stand for 15 minutes.

In another bowl (or a measuring cup, which I find is easier because it has a handle), whisk together 1 3/4 cups whole wheat flour, 1/2 cup all purpose flour, 2 1/2 teaspoons baking soda, and 1/2 teaspoon salt.

Into the bran mixture, whisk 3/4 cup honey, 1/3 cup light molasses (I used dark, because I prefer the taste), 6 tablespoons vegetable oil (I used 2 tablespoons vegetable oil and then 1/4 cup of plain Balkan style yogurt instead), 1/4 cup packed brown sugar (again, I prefer the darker stuff), and 1 teaspoon grated orange zest (which I didn’t have, so it’s not in these muffins).  I also added in 1 teaspoon pure vanilla extract because I generally add vanilla to everything.

I mixed all the wet ingredients together first.

Whisk in (well if you’re using a mixer, then mix in) 2 large eggs, then stir in 1 1/3 cups raisins (I would up this next time to 2 full cups).

Stir in the raisins. Use lots.

Fold in the flour mixture until just moistened.  The batter should be lumpy but still soupy.  Spoon the batter into the muffin pans and bake until a toothpick inserted in the centre comes out clean, about 15-18 minutes.

I'm not very good at being tidy with muffins.

Let cool for 2-3 minutes then use a fork to gently pry the muffins out of the pan.  Serve hot or cool on a rack for eating the next day.

Mmmmuffins . . .