Posts tagged ‘muffins’

March 10, 2011

Apple Struesel Muffins


Apple Struesel Muffins

This week, I celebrated International Women’s Day (March 8th). I know that to Americans, it’s an unknown holiday, but being born in Europe, my family always celebrates it. My dad actually mentioned to me this year on March 8th, “Can you believe they don’t know what this holiday is here, but 45 minutes away in Canada they’re celebrating it?”

As a part of my Women’s Day ‘celebration’, in addition to emailing a cheesy e-card to all my close girlfriends, I brought in these Apple Struessel Muffins to the hospital and handed them out. They are a perfect mix of sweet and tart (the tart coming from the Granny Smith Apples) and the crumb topping is to die for.

Happy (belated) International Women’s Day!

Apple Struesel Muffins


2 cups all-purpose flour
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
2 eggs
1 cup (8 ounces) sour cream
1/4 cup butter, melted
1 1/2 cups chopped peeled Granny Smith apples


1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter


Preheat oven to 400 degrees F
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 20 muffins.

Taste of Home Cooking

January 26, 2011

Cranberry and Blueberry Mini-Muffins


Cranberry and Bluebery Mini-Muffins

I have to start off by saying, these are my absolute favorite  go-to muffins.

I don’t think I’ve ever run into a person that has not enjoyed these…and I’ve been making these for years so I have a pretty large sample size. They’re soft and delicious and practically melt in your mouth…and the crumb topping…there aren’t even words for it.

I usually make these with just blueberries and full-size, but it being winter and having made these for a baby shower, I made mini-muffins and included cranberries and you know what? They tasted just as good with cranberries…and the fact that they were mini just meant that I could eat twice as many of them.

Cranberry and Blueberry Mini-Muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup fresh blueberries
1/2 cup fresh cranberries

For the crumb topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Divide batter evenly into two mixing bowls.
Fold in blueberries into one bowl and cranberries into the other bowl.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Source: Adapted from: AllRecipes

December 29, 2010

Mama’s Corn bread Muffins


Cornbread Muffins

My mother,   never baked when I was growing up. Don’t get me wrong, she cooked plenty, making tons of delicious Russian and Romanian / Moldovian salads and main dishes, but baking was just not something that appealed to her.

This summer, when I came home for a visit and the aroma of baked goods filled the air before I made it past the garage door, I thought that we were the target of some strange home invasion where the intruder baked for the victims before he robbed them. Apparently, my mother had discovered the joy of baking…muffins to be exact. She had baked about four dozen cornbread muffins. Since then, these muffins have become somewhat her ‘trademark’. She bakes these about once a week, and their comforting taste truly reminds me of home.

This week, when she had to bring in a dish for a work potluck, we didn’t have to brainstorm too hard for the perfect ‘Stella’ dish. These muffins, like my mother, are warm, comforting and, well, efficient (taking only 5 minutes of prep time). I was glad to help make (and definitely glad to taste-test) these muffins) with her.

Mama’s Corn Bread Muffins


1 1/2 cups Mozzarella cheese (or whatever cheese suits your fancy), shredded
2 boxes corn muffin mix (we use Jiffy)
2 large eggs
3/4 cups buttermilk
1 14.5 oz can sweet corn


Preheat oven to 400 degrees F.
Line muffin tin with paper muffin wrappers or spray with non-stick spray.
In a large mixing bowl, combine corn muffin mix, egs, buttermilk and corn.
Fill each miffin tin spot 2/3 of the way full. Top with shredded cheese.
Bake 20 minutes or until golden brown.

Source: My mother…though I believe she saw this recipe some time ago on Semi-homemade with Sandra Lee.