I always enjoy the smell of muffins baking. Below are some fun muffin recipes.
Chocolate Zucchini Muffins
makes twenty-four small muffins
This is a great breakfast treat that uses staples you should generally have on hand like flour, oats, and yogurt. The yogurt and zucchini make these muffins super moist and yummy, but still a reasonably nutritious (if slightly sugary) choice for breakfast.
Make these in mid-summer, during the height of zucchini season, when larger zucchini are really cheap. Big zucchini are generally a bit woodier, but they’re still great for baking.
- 2 cups grated zucchini
- 11 ⁄2 cups all-purpose flour
- 11 ⁄2 cups oats
- 1 ⁄2 cup cocoa powder
- 11 ⁄2 cups sugar
- 1 tbsp cinnamon optional
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 cup plain yogurt
- 1 ⁄2 cup dark chocolate chips optional
- Preheat the oven to 350 °F.
Preheat the oven to 350 °F.
Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.
Butter or oil 24 muffin tins, or just line them with muffin cups.
Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.
With a spoon, dollop the batter into the muffin tins until each cup is about 3⁄4 full and bake for 20 minutes.
Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.
Let the muffins cool in their tins for 20
Apple Coffee Cake Muffins
- 1/2 cup chopped pecans
- 1/3 cup Baking sprouted whole wheat flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter softened
- 1 1/3 cups Baking sprouted whole wheat flour
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup finely chopped peeled apple
- 3/4 cup powdered sugar
- 3 to 4 teaspoons milk
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups
In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.
In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.
Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.
Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.