Lemon Poppy Seed Muffins

These muffins are soooooo good.  

Just imagine biting into a warm, moist, lemony muffin with an ooey gooey glaze on top.  Pure goodness!  

They have slightly less fat than most muffins, because they use non-fat yogurt and less oil.  Make it Love it!

Lemon Poppy Seed Muffins

From: Jenn@eatcakefordinner

(Printable Recipe)

• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2/3 c. sugar
• 2 lemons, zest & juice
• 1 c. plain, non-fat yogurt
• 2 eggs
• 2 tsp. vanilla
• 1 tsp. lemon extract
• 1/4 c. vegetable oil
• 2 Tbl. poppy seeds

Glaze:

• 3/4 c. powdered sugar
• 1- 2 Tbl. milk
• 1/2 tsp. lemon extract

Combine sugar and lemon zest and rub together with your fingers until fragrant. Add flour, baking powder, baking soda and salt.  In a separate bowl, combine lemon juice, yogurt, eggs, vanilla extract, lemon extract, oil and poppy seeds.  Add to dry ingredients and stir with a wooden spoon until combined.  Do not overmix.  Divide evenly into greased muffin tins.  Bake at 375 degrees for 14-15 minutes or until lightly browned.  Yield: 16 muffins.  Combine all glaze ingredients and stir until smooth.  If it is too thick, add a little more milk.  Drizzle over slightly cooled muffins.  

                            

Country Pumpkin Muffins

You can never have too much pumpkin.  Can you?  Here is another muffin recipe I found on All Recipes.  I had been dying to use my new jumbo muffin pan, plus I had been wanting to try something pumpkin with some butterscotch chips, because I had read on a few different websites that the two go really well together. So, I thought this would be the perfect chance to try both.  


I made the batter for the muffins and added milk chocolate chips to half and butterscotch chips to the other half.  These muffins turned out really good.  The butterscotch ones had a unique flavor that complimented the pumpkin, however, I think I prefer the more traditional ones with the milk chocolate chips.  


So, how did they compare to these pumpkin muffins?  They almost tasted the same, but if I had to choose one, I would choose the first ones, only because these new ones turned a little sticky the next day. Overall, they were really good.  I'm not sure how many it made, because I made jumbo, regular and mini muffins and I didn't count them when I was done.  Also, the recipe's directions said to bake at 400 degrees, which I tried for the first two pans, but the outside was getting done before the inside was done(jumbo muffin on the left), so I turned the oven down for that last few pans and they baked a lot more even(regular muffin in the middle).  I am really sorry, but I forgot to write down how long I baked the large and mini muffins for.  So, just take the time for the regular muffins and do less for the mini and more for the jumbo.   

Country Pumpkin Muffins

adapted from: All Recipes

(Printable Recipe)

2 c. sugar
1/2 c. vegetable oil
3 eggs
1 1/2 c. canned pumpkin
1/2 c. milk
3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
2 c. milk or butterscotch chips


In a large mixing bowl, beat sugar, oil, eggs, pumpkin and milk.  Combine flour, baking powder, soda, spices and salt.  Add to pumpkin mixture; blend until just combined.  Fold in chocolate/butterscotch chips.  Spoon into greased muffin tins, filling 3/4 full.  Bake at 350 degrees for 15- 18 minutes for regular muffins.  

PUMPKIN CHOCOLATE CHIP MUFFINS

I absolutely love pumpkin!  Pumpkin cake, pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin/pecan pie, pumpkin biscuits, etc . . . I think you get the picture!  I was so sad when I found out about the pumpkin shortage.  I went from store to store searching for canned pumpkin, but all I found was empty shelves, until yesterday.  Costco finally got some pumpkin in!  Hallelujah!!!  Costco was also giving away samples of some pumpkin bread/muffin mix you can buy in a box.  They made it into mini muffins and I thought they were really cute, so I had to make my own.     

I found this recipe over at Mel's Kitchen Cafe.  It is under her section titled "The Best Recipes", where she includes her very favorite recipes.  So, I knew they had to be good.  She also included how to make your own pumpkin pie spice.  I already had a store bought jar of pumpkin pie spice, but when it runs out, I will try her recipe.  I think pumpkin and chocolate go so well together.  I cut the recipe in half and got exactly 24 mini muffins.  These are really good and I love that they are mini, so you can just pop them in your mouth with no mess whatsoever.

Pumpkin Chocolate Chip Muffins

adapted from: here

(Printable Recipe)

1 2/3 c. flour

1 c. sugar

1 Tbl. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs, lightly beaten

1 c. canned pumpkin

1/2 c. butter, soft

1 c. chocolate chips

Combine all ingredients and then add chocolate chips.  Divide evenly into greased muffin tin.  Bake at 350 degrees for 20-25 minutes (or 11-12 minutes for mini muffins).  Do not overbake or they will be dry.  Yield: about 24 muffins (or 48 mini muffins).

Pumpkin Pie Spice (yield: 1 tsp.) (3 tsp. = 1 Tbl.)

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. ground cloves

      

MUFFIN FUNDAMENTALS

My mom used to make these muffins for my brothers and me when we were younger and still lived at home.  I loved them when I was a kid and I still love them now.  Plus, they are made from standard pantry ingredients everyone has.  These are great served for breakfast, whip them up in the morning and send your kids to school with a warm, fresh muffin. No need to cut them in half and spread with jam, because it's already hidden in the middle.  My favorite filling is my mom's homemade strawberry jam!  

Muffin Fundamentals

From: Sharon (mom)

2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1/4 c. sugar

1 egg

1 c. milk

1/4 c. vegetable oil

jam or jelly, any flavor 

Preheat oven to 425 degrees.  In a mixing bowl, combine all the dry ingredients.  Combine the liquid ingredients and add them to the dry ones; stir very lightly until the mixture is just moistened.  The batter should appear lumpy.  Spoon the muffin batter into greased or paper-lined muffin cups about half full.  Drop one spoonful of jam or jelly into the center of each cup.  Top with remaining batter to fill the cups 2/3 full.  Bake for 18-20 minutes or until golden brown.  Serve hot.  Yield: 10-12 muffins.