Category Archives: Muffin Mondays

Muffin Monday: Maple Apple Muffins


Written & photographed by
Stay-At-Home-Chef

Maple. Apple. Cinnamon.

These three flavours are cast in lead roles for this week’s muffin recipe, and the results are definitely worthy of a curtain call!

The original recipe hails from The Sweet Chick, and is a straightforward recipe that blogger Carole created specifically for her daughter who wanted to bake apple cupcakes. Despite the initial inspiration to make cupcakes, purists can rest easy knowing that this recipe is not one that blurs the line between cupcake and muffin. There is no denying its muffiness in terms of texture and lack of icing.

Maple Apple Muffins

The oatmeal/cinnamon/brown sugar/butter topper provides a nice crunch to the muffins without being overwhelmingly sweet. To heighten the flavour of cinnamon in the topping I decided to add cinnamon chunks, something I highly recommend trying with this recipe. The bits of apple softened beautifully after baking, and the Greek yogurt kept the interior nice and moist. Basically think apple pie in the form of a muffin.

Muffins don’t get better than this my friends!

For the original recipe we used in this week’s Muffin Monday, please visitBaker Street

Maple Apple Muffins

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Eggnog Snickerdoodle Muffins


Written & photographed by
Stay-At-Home-Chef

Ah. The holidays. Gotta love the level of indulgence this means for Muffin Mondays! This week Baker Street gave us a fun recipe for snickerdoodle muffins by Culinary Concoctions by Peabody.

As the name suggests, these muffins are a twist on traditional snickerdoodle cookies which are similar to a sugar cookie but are rolled in a cinnamon sugar mixture instead of granulated sugar. Crisp on the outside and chewy on the inside, these cookies use simple ingredients but come up big in the flavour department. Unfortunately no one seems to know how they came by such a peculiar name.

Wanting to dial up the holiday theme with these muffins, I ended up replacing the 1¼ cup sour cream with eggnog. I also added ½ tsp of eggnog extract to help boost the flavour (but feel free to leave out if you wish). I also decided to use nutmeg instead of cinnamon, and mixed together brown sugar and nutmeg to sprinkle overtop of the muffins prior to baking.

These little beauties turned out wonderfully! Lovely and crisp on the outside, perfectly moist interior, and the flavour of eggnog really was perfect with this style of muffin.

Happy Muffin Monday!

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

Muffin Monday: Cinnamon Bun Muffins


Written & photographed by
Stay-At-Home-Chef

Our holiday edition of Muffin Monday continued this week with a recipe by King Arthur Flour for Simply Sinful Cinnamon Muffins. With the recipe calling for a sweet cinnamon middle and confectioners’ sugar glaze, I immediately thought of cinnamon buns. By adding additional flour in order to make stiffer dough, I managed to roll it out into a rectangle, sprinkled the filling overtop and rolled it into a log. Slicing off two-inch rounds, I placed the dough in the muffin pan and hoped for the best!

To be honest, the dough was a bit tricky to work with as I needed it to be stiffer than a regular muffin batter but not the thick bread consistency of cinnamon buns. Needless to say things got a little sticky but it all worked out in the end. When I pulled the muffins out of the oven I was happy to see they had retained their spiral shape.

Go big or go home. That should be the motto for our holiday muffins! So yes, I did end up icing these muffins with a cream cheese vanilla icing. I couldn’t help myself.

Wowsa – talk about an insanely tasty sugar high!

Happy Muffin Monday!

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

Muffin Monday: Chunky Monkey Banana Muffins


Written & photographed by
Stay-At-Home-Chef

This week not only marks my long overdue return to Muffin Monday, but also the start of a whopping six weeks of extravagant holiday muffins. So buckle up ladies and gentlemen; things are gonna get festive!

To get the muffin merriment started, Baker Street tasked us with putting our own unique twist on a simple banana bread recipe. Our group used a Food Network recipe as a jumping off point, but you could easily use any other recipe so long as you reduce the cooking time accordingly (click here for my ultimate banana bread recipe).

Wanting to evoke my inner Ben & Jerry’s, I threw in a cup of coconut, a TBSP of cinnamon, and a trilogy of chocolate chips (white, dark and milk chocolate). I was planning on adding chopped walnuts as well, but got vetoed by the young-ins.

These muffins were decadent without being over the top. Perfect with your morning coffee (and again as a snack in the afternoon), these muffins are incredibly moist thanks to the mashed banana. I enjoyed the generous amount of cinnamon that ended up happening accidentally due to the helping hands of my four year-old, but it really balanced out all of the other flavours nicely.

Happy Muffin Monday!

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

Muffin Monday: Cinnamon Blueberry Amaretto Muffins


Written & photographed by
Stay-At-Home-Chef

I’m back baby! Due to the typical busyness of summer I’ve unfortunately had to take a few weeks off from Muffin Mondays. But thank you to all of the readers who sent me concerned emails worried I was retiring from the world of muffins. Glad to see you are as addicted to this monthly venture as I am!

This week’s recipe is for a no frills blueberry muffin. Hailing from Gourmet, it showcases the beauty of a simple muffin. The batter itself is straightforward, and in terms of flavour the berries are paired purely with cinnamon.

I dusted the blueberries with the flour mix in order to prevent discolouration of the muffins during the baking process, which also helps keep them suspended in the batter rather than sinking to the bottom. The only change I made to this recipe was in terms of the sweetener, substituting amaretto flavoured agave nectar for the brown sugar.

These muffins disappeared at the speed of light! In fact, I must apologize for the lack of well-styled final glamour shots of these muffins, but what you see is what I got to take before the hands of my hubby and kids made a grab for them. And I couldn’t blame them. They were completely addictive! A muffin that is simple in flavour and texture should never be underestimated. And the subtle sweet almond flavour from the amaretto went perfectly with the blueberries and cinnamon.

Bring on a second batch!

For a copy of this week’s Muffin Monday recipe, please click here

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Chunky Apple Muffins


Written & photographed by
Stay-At-Home-Chef

This week’s recipe for Chunky Apple Muffins comes from none other than Ms. Martha Stewart, and to me this is the quintessential muffin.


© 2012 CookThatBook

Uncomplicated.

Perfect texture.

© 2012 CookThatBook

The flavours are all balanced beautifully, the muffins gently spiced, tender and oh so moist. I must admit to doubling the amount of diced apple added to the batter – one granny smith just didn’t cut it for me. In the end I think the extra apple really dialed up the flavour of the fruit nicely, and in no way did it overpower the muffin.

© 2012 CookThatBook

Before topping the muffins with a thinly sliced sliver of apple (genius decorative detail Martha!) I dusted them lightly with a mixture of cinnamon sugar to give them a little extra sparkle.

Enjoy!

© 2012 CookThatBook

For a copy of this week’s Muffin Monday, please click here 

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Strawberry Shortcake Muffins


Written & photographed by
Stay-At-Home-Chef

This week’s delightful recipe comes from Seasons & Suppers, a blog I have subsequently fallen in love with due to the beautiful photos and fantastic sounding recipes.

© 2012 CookThatBook

A simple yet delicate batter keeps the muffins light and crumbly, similar in texture to strawberry shortcake. Cold butter is cut into the flour mixture as per making pastry, with diced strawberries gently folded into the mix. If you’d like to dust the tops with icing sugar I say all the power to ya – but honestly these little gems of a muffin are perfect when kept simple.

© 2012 CookThatBook

© 2012 CookThatBook

I love how the flavours are straightforward, the berries kept centre stage. For me these muffins are the epitome of summer out here on the west coast, and although the strawberries were fashionably late this year due to lame weather they have (finally) arrived! And I plan on making many more batches of these muffins to celebrate.

Speaking of celebrating…look who stopped by for a bite?!

© 2012 CookThatBook

For a copy of this week’s Muffin Monday recipe, please click here

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

© 2012 CookThatBook

Muffin Monday: White Chocolate Chip Cherry Muffins


Written & photographed by
Stay-At-Home-Chef

I’m assuming there must have been quite a few leftover chocolate chips over at Baker Street headquarters, because this week’s recipe once again calls for a chocolate chip muffin. While last week we tackled Banana Espresso Chocolate Chip Muffins, this week we were tasked with Sour Cream Chocolate Chip Muffins from Taste of Home.

© 2012 CookThatBook

Originally I was planning on making a dark chocolate chip muffin with toffee bits and pecans, but then I remembered about a jar of Morello cherries sitting in my pantry and I immediately switched gears. Just imaging the tartness from the sour Morello cherries combined with the intense level of sweet from the white chocolate chips made my mouth water.

I stuck to the original recipe except when it came to the ‘goodies’. In place of the dark chocolate chips I added 1 cup of white chocolate chips, 1 cup of Morello cherries (I kept the cherries whole in order to allow the fruit to keep its shape during baking), and 1 cup of chopped toasted pecans.

© 2012 CookThatBook

I loved the flavour profile of these muffins, and would definitely make them again! Next time I would try using a chocolate-based muffin batter, to create more of a black forest cake taste. I would also cut back on the amount of white chocolate chips (1/2 cup would be plenty), as I found it really overpowered the muffin and made them slightly too sweet for my taste.

Happy Muffin Monday!

© 2012 CookThatBook

For a copy of this week’s Muffin Monday recipe, please click here 

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Banana Peanut Butter Chip Muffins


Written & photographed by
Stay-At-Home-Chef

Okay folks – stop what you’re doing and head into the kitchen…you need to make these muffins pronto! The original recipe hails from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, and combines the irresistible flavours of banana, espresso powder and chocolate chips. I have had this cookbook on my shelf for a while but have never tried any of the recipes, so I was excited to give this one a go.

© 2012 CookThatBook

© 2012 CookThatBook

Deciding to give these muffins a slight twist while still sticking close to the original, I opted for peanut butter chips. Bananas and peanut butter? Yes please! I also added ¼ fresh (cooled) dark coffee to amp up the espresso powder.

© 2012 CookThatBook

These muffins are spectacular. At least that’s what my three year-old said (can you guess what the word of the day was on Sesame Street?!) The texture was rich and moist, similar to fresh baked banana bread. The coffee flavour came through nicely and the peanut butter chips were perfect in this muffin. I will definitely be adding this recipe to my regular morning muffin repertoire.

© 2012 CookThatBook

For a copy of the recipe for this week’s Muffin Monday, please click here

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Coffee Hazelnut Muffins


Written & photographed by
Stay-At-Home-Chef

Thank you to Kate from Food Babbles, who came up with the best name for the muffin madness I concocted last week (Tropical Chai Oatmeal Muffins). A much better name indeed!

© 2012 CookThatBook

Coming up with a name for this week’s muffin was much easier: coffee and hazelnuts. Doesn’t get much simpler (or tastier!) than this folks. The original recipe comes once again from Women’s Weekly, and is a cinch to prepare. The batter uses a variety of flours, including self-rising, all-purpose and hazelnut meal. (If you can’t find hazelnut meal/flour in the store, simply grind your own to a fine texture in a food processor).

© 2012 CookThatBook

After going online and reading the majority of complaints with this recipe was the lack of coffee flavour, I decided to ramp things up by using 1 ½ Tbsp of espresso powder rather than instant coffee. I also added ¼ cup of cooled dark coffee into the batter. No way the coffee flavour would be getting lost in these muffins!

© 2012 CookThatBook

Brown sugar, eggs and buttermilk are also added to the batter along with the flours and 2 Tbsp of Nutella (possibly my favourite thing on earth). Once the muffins are cooled, the recipe calls for a hazelnut frosting as a topper.

© 2012 CookThatBook

Check it out – these muffins rose like a hot damn!

© 2012 CookThatBook

I loved the depth of the coffee flavour, although I found the taste of hazelnut got lost. Next time I would double the amount of Nutella, or possibly include a dollop in the middle to become deliciously melty. As for the hazelnut frosting, I decided to skip this part. In our household muffins have become a regular part of our lives, but my husband is always complaining that we should call our challenge Cupcake Mondays due to the sweet decadence of some of the muffins. Of course whenever he complains his mouth is usually full!

Knowing that the hazelnut frosting would be playing right into his argument, I served these muffins bare. At least until we discovered how good they tasted cut in half and smeared with Nutella!

© 2012 CookThatBook

What do you think? Should muffins be served with or sans frosting? Where do you draw the line between muffin and cupcake?

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please click here

Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.