Lemon Crumb Muffins

 These muffins are light, fluffy, zesty, and have a crunchy streusel topping. This recipe only makes 7 which is good if you don't want a lot of extras lying around, but it can easily be doubled!

Lemon Crumb Muffins:
Recipe from: Baked by Rachel
{Makes 7 muffins }

Crumb Topping:
1/4 c. melted butter
3/4 c. flour
2 Tbsp. Sugar
2 Tbsp Brown sugar.

Muffins:
1/4 c. butter
1/2 c. sugar
1 egg
1/2 tsp. vanilla
zest of 1 lemon
2 Tbsp lemon juice
1/4 tsp. salt
1 1/2 tsp. baking powder
1 c. flour
1/2 c. yogurt or sour cream


Preheat the oven to 350 degrees fahrenheit. Line a muffin tin with 7 paper liners.
For the crumb topping: Mix together the melted butter, flour, and sugar with a fork until crumbly. Set aside.

In a separate bowl, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, lemon juice, and lemon zest. Mix in the baking powder, salt, and flour. Finally, add the yogurt or sour cream.

Divide batter into the muffin tins and top with the crumb toppings

Bake for 18 to 20 minutes. 

Chocolate chunk muffins with DIY peanut butter chips

These muffins rise really nicely and you can very easily make homemade peanut butter chips to go inside them. My mom said she liked that they tasted like those big coffee shop muffins, but they aren't as greasy.

Chocolate chunk muffins:
yield: 12 muffins
Recipe from TopWithCinnamon

Ingredients:
1 2/3 c. flour
1/2 c. cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. sugar
2 tbsp + 1 tsp melted butter
6 prunes*  pureed with a tiny bit of hot water until smooth
2 eggs
2 tsp vanilla extract
2/3 c. yogurt or milk
peanut butter chips ***


Put the first 7 ingredients in a blender until combined. Then add the prunes, eggs, vanilla, and yogurt and blend until smooth. If it isn't blending, just pour the batter into a bowl and use a mixer. Stir in the peanut butter chips. Grease a muffin tin and fill each muffin slot to the top. Bake at 425 F for about 4 minutes and then lower the temperature to 350 and bake for another 15 ish minutes, or until a toothpick comes out clean.

* dates or anything else that's the same consistency would probably work as well.


** Mix 1/2 c. peanut butter and 1/2 c. icing sugar. Spread out evenly on a baking sheet and freeze until firm( about an hour). Then cut it into chunks.

Peanut butter banana muffins

This is another recipe from Sally's Baking Addiction. I've reblogged so many of her recipes that you really might as well just go there but you guys, her blog is AMAAAAZING! Whenever I have to bake for an event or for someone I go to her site  because everything I've made off there works out magically. I've tried a lot of her healthy recipes too like these peanut butter swirl brownies and these  pancakes and they've never failed to impress me.

 

Peanut Butter Banana Muffins
recipe adapted from: Sally's Baking Addiction

Ingredients:
2 ripe bananas mashed
1/4 cup maple syrup
1/4 cup brown sugar
1 egg
1 cup milk 
1/2 cup peanut butter
1 3/4 cup flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Whisk the mashed bananas, syrup, brown sugar, egg, milk, and peanut butter. In a separate bowl combine the flour, cinnamon, baking soda, baking powder, and salt. Add the wet to the dry and stir until combined. Pour the batter into muffin cups and fill until almost all the way full. Bake for 5 minutes at 425 F degrees then reduce the oven temperature to 350 and bake for around 10 more minutes. ( This will give them high domes)

Enjoy!

Hummingbird muffins

 My dad's a really keen runner and buys Runners World Magazines which I read too because  even though I don't run consistently there's lots of tips and interesting articles which you can apply to other forms of exercise too. They have a lot of great looking recipes and this was one of them. They're really sweet and not at all dry so you could easily get away with using whole wheat flour.

Hummingbird Muffins

Recipe adapted from Runners World

Ingredients:

1 cup sugar**

1/3 cup honey

2 eggs

1/4 cup yogurt ( or oil)

1/2 cup applesauce

1/2 cup crushed pineapple

1 cup of mashed bananas ( about 2 large)

1 1/2 cups flour

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 cup chopped pecans

:

1/2 cup oats

1/4 cup chopped pecans

1 tbsp butter

2 tbsp brown sugar

1 tbsp flour

Mix the sugar and the honey together, microwave for 45 seconds and then stir. When its cool whisk in the eggs, yogurt, banana, pineapple, and applesauce. In a separate bowl combine the flour, salt, baking powder, baking soda, cinnamon, and pecans. Combine and pour into greased or lined muffin tins. Sprinkle the streusel topping on top and bake at 350 degrees for around 20 minutes.

** The recipe called for 1 cup but mine were almost too sweet so I'd recommend 1/2- 3/4 c.

Enjoy!