Tag: muffins

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Blueberry Lemon Breakfast Bites

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Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat.  Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!

Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures.  This will ensure peak taste and texture!

Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together.  The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must.  The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon.  My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins

Ingredients:

MUFFINS

  • 2/3 Cup Unsalted Butter (melted) 
  • 3/4 Cup Cane Sugar
  • 1 Egg
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1.5 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Cups Fresh Blueberries

TOPPING

Sprinkled Sugar

  • 3 – 4 Tsp Decorative / Demerara Sugar

OR

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice

Directions:

(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)

Preheat the oven to 350º

Line your muffin tray with muffin liners

Prepare the lemon zest and set aside

Melt the butter in a large bowl in the microwave

Add the sugar to the bowl

Add the egg

Beat the butter, sugar, and egg together until smooth

Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again

In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork

Pour the dry ingredients into the wet ingredients and blend until smooth

Gently stir in the blueberries

Spoon the batter into the muffin liners (they will be on the fuller side) 

If the sprinkled sugar is your topping of choice, add it here before baking

Bake for 20 minutes

If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify

Rewarm whenever ready to eat

Enjoy!

[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]

Ingredient recommendations linked!

Whole Wheat Apple Carrot Muffins

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Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand!  They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter.  Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

Want more muffins?  Check out my Whole Wheat 2-Banana Muffins!

Chocolate Chip Cookie Muffins

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If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  These Chocolate Chip Cookie Muffins are perfect when I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon.  They pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to eat them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: 10 Muffins

Ingredients:

Directions:

Preheat the oven to 400º

Line your muffin pan with 10 liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Want more chocolate chips for breakfast?  Try a loaf of Whole Wheat Chocolate Chip Pumpkin Bread!

Whole Wheat 2-Banana Muffins

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You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.

Servings: 6-8 Muffins

Ingredients:

  • 2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
  • Just Under 1/2 Cup Cane Sugar
  • 1 Cup White Whole Wheat Flour
  • 1 Egg
  • 6 Tablespoons Unsalted Butter, almost melted
  • 3/4 Teaspoon Vanilla Extract
  • A Pinch Of Salt, Around 1/4 Teaspoon
  • 1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin, filling them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook them ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge.  When ready to eat, pop them in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Want more banana breakfasts? Try my Sourdough Banana French Toast!