Thursday, March 24, 2011

Muffin Mania

I can't believe this is my 100th post. It's been fun to look back at just how many recipes I have tried over the past two years. I have two more good ones for you tonight: streusel-topped blueberry muffins and chocolate chip banana muffins. Haven't tried them yet, but the batter sure was good! I hope you enjoy; For those who get to taste them Saturday morning, these are for you!

Streusel-topped Blueberry Muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tbsp all-purpose flour
  • 1 1/2 cups fresh blueberries (or frozen blueberries, thawed, rinsed, and drained)
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp lemon zest
  • 1/2 cup milk
  • 2 tbsp all-purpose flour
  • 5 tbsp white sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp butter, diced
  1. Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 2 cups flour, baking powder, and salt in a medium bowl. In a small bowl, sprinkle 1 1/2 tbsp flour over blueberries, and set aside. (This prevents "purple" batter)
  3. In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternatively with milk. Fold in blueberries gently, don't stir. Spoon batters into prepared cups. (Batter will be kind of thick)
  4. For streusel, combine 2 tbsp flour with 5 tbsp sugar, and 1/2 tsp cinnamon. Cut in 2 tbsp butter with 2 butter knives or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

Chocolate Chip Banana Muffins
  • 1 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt (I used one small container of vanilla yogurt)
  • 1 tsp vanilla extract
  • 1 cup mashed, ripe bananas (about 3 medium sized)
  • 3/4 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the egg, oil, yogurt, and vanilla. Stir into dry ingredients just until moistened.
  4. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups full.
  5. Bake at 350 for 22-25 minutes or until toothpick comes out clean.
  6. Cool for 5 minutes before removing from pans.

No comments:

Post a Comment