Category Archives: Muffin Mondays

Muffin Monday: Tropical Chai Oatmeal Muffins


Written & photographed by
Stay-At-Home-Chef

I know I know I know…the name of these muffins is quite a mouthful. But as you’ll soon see there is a lot going on in terms of ingredients and so I’m opening my muffins up to suggestions! The best proposed name (please leave your ideas in the comments section of this post) will be the new winning name for this week’s muffin!

The original recipe tasked to us from Baker Street, was for Oatmeal Muffins with Raisins, Dates & Walnuts from Simply Recipes. Since I am not a fan of raisins, Mr. Spock does not enjoy dates in baking and the kids’ least favourite nut on the planet happens to be walnuts, that left me with oatmeal.

© 2012 CookThatBook

Wanting to really dial up the oatmeal flavour of these muffins but also jazz things up in terms of ingredients, I skipped the aforementioned undesirables and replaced them with one cup of Nature’s Path Organic Love Crunch Aloha Blend granola. The combination of pineapple and white chocolate chunks with this cereal is amazing, and I thought it would add a nice element to the muffins. I also added 1 tsp of chai spice as I thought the flavour profile of these spices would compliment the tropical vibe I had going on this week.

© 2012 CookThatBook

It’s been awhile since we tackled what one could call a ‘traditional’ muffin, and after my adaptions I’m not sure if my muffins still fall into this category but damn they were good.

© 2012 CookThatBook

Next time I would add additional chunks of white chocolate to the batter, as the pieces in the cereal got lost during the baking process. Fresh pineapple combined with the dried in the granola would also punch up the flavour while keeping the muffins moist.

Okay now it’s your turn: what on earth should I call these muffins?!

© 2012 CookThatBook

For a copy of my 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: Chocolate Chip Peanut Butter Swirl Muffins


Written & photographed by
Stay-At-Home-Chef

I heart Dorie Greenspan.

Frequent readers of this blog will know how much respect I have for Dorie, who in my humble opinion is a true culinary genius. I am still very much in love with her latest cookbook; Around My French Kitchen (click here to read the full review and recipe tests). And her Coffee Break Muffins are at the top of my list of favourite Muffin Monday recipes.


© 2012 CookThatBook

This week’s recipe is for a truly addictive Chocolate Chip Peanut Butter Swirl Muffin. Chocolate and peanut butter – a classic flavour combination that I happen to adore. The recipe involves a few more steps than our usual muffins, but rest assured it is still straightforward and the results are worth the extra effort.

Like with the Coffee Break Muffins, I opted to follow this recipe to a tee. Yes, fleeting thoughts of peanut butter and/or butterscotch chips, Reese’s Pieces, and cream cheese peanut butter icing all crossed my mind, but I really wanted to experience these muffins as Dorie had intended.

© 2012 CookThatBook

© 2012 CookThatBook

A chocolate muffin batter consisting of dry ingredients mixed with melted chocolate and unsalted butter, are incorporated with buttermilk, egg and vanilla. Additional chocolate chips are added into the mix before the muffins are topped with a peanut butter swirl (melted peanut butter and unsalted butter, icing sugar and milk), which is then swirled into the top of each muffin.

© 2012 CookThatBook

These muffins are incredibly moist with a slight tang from the buttermilk, and full of rich chocolatey flavour that compliments the salty peanut butter swirl on top. Despite their decadence, there is no confusing these muffins for cupcakes. The texture is more dense and the level of sweetness subtle, making it the perfect definition of a muffin.

I’ve said it before and I’ll say it again; I heart Dorie Greenspan.

© 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.

 

Muffin Monday: Squash Feta Pine Nut Muffins


Written & photographed by
Stay-At-Home-Chef

The thing I have grown to love most about our weekly Muffin Monday challenge is the creative adaptions that emerge from one particular recipe shared amongst a group of talented and inventive food bloggers. On the one hand it boggles my mind how different our muffins can turn out, but there are also times where similar thinking garner moments of great minds thinking alike.

© 2012 CookThatBook

Immediately upon glancing through this week’s recipe which comes courtesy of 1 Mix, 100 Muffins, I decided that it was begging for a makeover. The recipe calls for the more common Muffin Method approach, combining a batter of separated dry and wet ingredients that result in more bread like muffins with a coarser texture. (For more information on different muffin types and techniques, check out Baker Street’s Muffin 101 page…lots of good info folks!) Inspired by Katie’s Kitchen, I decided to expand the pine nut and parmesan flavour profile by inviting more ‘goodies’ to the party. Specifically? I roasted off small ½ inch cubes of butternut squash and added 1 cup to the flour mixture. I also replaced the parmesan with feta cheese, and threw in ¼ cup of fresh basil for kicks. Figuring the muffins had enough excitement going on in terms of flavour, I skipped the suggested cheese and pine nut topping.

© 2012 CookThatBook

Some advice? Drop whatever you’re doing and go make these muffins. NOW!

© 2012 CookThatBook

They were incredibly moist (thank you buttermilk) and I loved the subtle crunch of the pine nuts combined with the freshness of basil and chunks of sweet squash.

Perfection.

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please 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: Chile Jack Muffins


Written & photographed by
Stay-At-Home-Chef

My creative juices were flowing this week as the Muffin Monday food bloggers tackled Chile Cheddar Muffins. The original recipe is from Bakingdom which lists it courtesy of Darla, and there the trail ends. But while the recipe’s origins are a bit of a mystery, the level of tastiness lodged within each bite of these muffins is crystal clear.

© 2012 CookThatBook

The recipe came together quickly and easily, the batter divided into three elements that included the dry ingredients (all-purpose flour, baking powder, chile powder, baking soda and salt), wet ingredients (buttermilk, olive oil, and egg), and what I like to call ‘the goodies’ (cheddar cheese, roasted red pepper, chives, and parsley).

© 2012 CookThatBook

© 2012 CookThatBook

Here’s where I got creative: instead of using roasted red pepper I decided to throw caution to the wind and try out the tantalizing peppadew peppers I happened to have on hand. For those of you unfamiliar with peppadew peppers, they are a sweet piquanté pepper that is a heady mixture of sweet heat. I also added some roasted garlic, and opted to use jalapeño monterey jack cheese instead of cheddar, with my herb of choice being thyme.

© 2012 CookThatBook

The combination of all of those bright flavours in the form of a muffin was a roaring success in our household. They were rich and moist, all of the ingredients cooperating nicely with none of the players trying to outshine any of the others.

Happy Muffin Monday!

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please 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: Low-Fat Raspberry Almond Muffins


Written & photographed by
Stay-At-Home-Chef

The original recipe for this week was for Sugar Crusted Raspberry Muffins, and came from Real Simple. It is an easy, straightforward muffin that can be quickly assembled and baked off ready to eat even on the busiest of mornings. However, I was feeling particularly frisky in the kitchen so ended up altering the recipe quite a bit.

© 2012 CookThatBook

First of all, I wanted to try and make these a healthy low-fat version that still held great taste and texture. I opted to use almond meal rather than all-purpose flour, figuring the combination with raspberries would be fantastic. I melted the butter and added it to the sugar (just for kicks I used icing sugar rather than granulated), baking powder and salt. The resulting mixture was quite crumbly and reminded me of shortbread cookies.

© 2012 CookThatBook


© 2012 CookThatBook

For the liquid ingredients I decided to skip the milk and used 5 egg whites (whipped into soft peaks), which I folded into the flour mixture. Then I added the fresh raspberries and popped them into a 350 F degree oven and baked them for 25 minutes.

Easy peasy.

© 2012 CookThatBook

I loved the taste and texture of these muffins, but found they lacked structure and fell apart quite easily. I’m assuming it was the lack of gluten. Perhaps I should have added some xanthan gum? Anyway, they were so lovely and light thanks to the egg whites, and the almond meal tasted great with the raspberries although next time I’d like to try coconut flour.

© 2012 CookThatBook

The best part about these muffins? The chewy golden tops that were almost meringue like in texture. Yum.

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please 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: Ricotta Dill Muffins


Written & photographed by
Stay-At-Home-Chef

Some of my favourite recipes from Muffin Monday have been savoury. Remember the Crusty Cheese & Onion Muffins? How about those Spinach Feta Muffins? Yum. So when I saw that An from Baker Street had chosen a savoury recipe for this week’s muffin, I was excited. It has been a while since we tackled the savoury side of muffins.

© 2012 CookThatBook

© 2012 CookThatBook

The recipe for this week’s muffin was scribbled on a piece of paper that An happened to come across, the original source unknown. Originally dried basil was called for in the recipe, but I decided to use fresh dill. I also added an extra egg, and threw in some sautéed onions, garlic and zucchini. What I love about this recipe is the unlimited flavour possibilities. Feel free to switch up the herbs, try a variety of ‘goodies’ (cheddar cheese, bacon, shredded hash browns, feta, spinach, roasted garlic etc.)

© 2012 CookThatBook

© 2012 CookThatBook

These muffins were a nice change from the usual sweet treats we’ve been making. The texture was lovely and eggy, the ricotta resulted in a nice moist texture, and the subtle flavour of the dill was perfectly balanced with the caramelized taste of the veggies. I think next time I would throw in some cheese (feta would be nice) to give the muffins some added saltiness.

For a copy of this recipe please click here

Happy Muffin Monday!

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please 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: Raspberry Coconut Muffins


Written & photographed by
Stay-At-Home-Chef

After eight months of Muffin Mondays I have to admit that the calories are starting to pile up (and in less than desirable areas I might add). So when I saw that this week’s recipe from Taste of Home was a low-fat alternative to all of the glorious decadence we’ve been enjoying of late, I was relieved. Don’t get me wrong – I have adored the muffins of late but my waistline needs a break!

© 2012 CookThatBook

The original recipe calls for strawberries combined with plain yogurt, nutmeg and vanilla. In order to avoid a trip to the store, I opted to use some freeze-dried raspberries I had in the pantry. I also threw in ½ cup of coconut, replaced half of the all-purpose flour with whole wheat, and used agave nectar rather than granulated sugar.

© 2012 CookThatBook

In the end I would have to say that these muffins turned out well and were incredibly moist due to the yogurt, but they did nothing to knock my socks off. However, if you’re looking for a quick and healthy treat to start your day then this recipe could be your answer.
© 2012 CookThatBook

I liked the flavour combination of raspberries and coconut, and the whole-wheat flour lent a nice nutty texture to the muffins. The agave nectar worked well as a sugar replacement, and is something I’ll definitely be using more often in the future. While nothing freeze-dried can ever replace lovely fresh fruit, I liked how the raspberries became hydrated and held their shape without turning to mush. Plus there was no issue with the fruit running into the batter and causing the muffins to become discoloured.

© 2012 CookThatBook

Look – even the Easter bunny had to have a nibble!

© 2012 CookThatBook

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


Written & photographed by
Stay-At-Home-Chef

The last week has been a crazy whirlwind for me, to the point where I was afraid I wouldn’t be able to squeeze in Muffin Monday. But as soon as I saw the recipe was from Dorie Greenspan my mind was made up. These muffins? No matter what happened they were gonna get made. You see, Dorie happens to be one of my culinary heros and there was no way I would be missing out on one of her muffin recipes.

© 2012 CookThatBook

The recipe itself is simple and straightforward, nothing out of the ordinary in terms of mixing the usual wet and dry ingredients. However, in order to ramp up the coffee aspect of these Coffee Break Muffins both espresso powder and freshly brewed coffee were added to the batter. Because coffee is the only liquid ingredient called for in the recipe, the level of flavour boost this gave the muffins was incredible!

© 2012 CookThatBook

Rich, moist and full of the lovely taste of coffee, these muffins are perfect in every way. Because of my high level of trust in Dorie’s recipes, I did not end up making any changes. The only thing I did add was a mint chocolate covered espresso bean on top of each muffin.

© 2012 CookThatBook

Coffee is revered in our house, and these muffins are the perfect start to the day. Trust me – after popping a couple of these in your mouth you’ll be buzzing around productively in no time!

© 2012 CookThatBook

For a copy of the original recipe for Coffee Break Muffins, please 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: Almond Raspberry-Pomegranate Muffins

This week’s recipe comes once again from Women’s Weekly, so get your metric vs. imperial hat on and let’s get baking!

The batter is simple to prepare, and involves dumping all ingredients into a bowl and giving it a stir. Easy peasy. Now the original recipe called for hazelnut meal and plum jam, but I wanted to use some lovely raspberry-pomegranate jam I had in my pantry and figured almond meal would be a better fit with the flavour profile. I also added ½ cup of maple yogurt. I’d been dying to experiment with this flavoured yogurt in a baking recipe rather than just straight into my mouth, and figured this would be a good time. Because I didn’t have any caster (superfine) sugar I used ordinary granulated, but you could grind it briefly in a food processor if you wanted a finer texture.

While these muffins were not as big a hit in our house as some of the more decadent treats we’ve been consuming over the last few weeks, it is a solid muffin recipe that turned out great. The flavour combination of raspberries/pomegranate with the almond meal was delightful, and one that I would definitely pair again. The taste of maple really popped and added a nice depth to the muffins, while also providing an incredible moistness to the texture.

Tip? Be careful when taking the muffins out of the tray in case the jam filling has leaked to the sides and your finger accidentally touches the molten preserve. As I can attest – it hurts. A lot.

Happy Muffin Monday!


For a copy of the original recipe for Hazelnut Plum Muffins, please 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: Berry Cheesecake Muffins

As soon as I saw that this week’s recipe was for Berry Cheesecake Muffins, I decided to go all out and inject as many calories as possible in my variation. The way I see it – go big or go home!


© 2012 CookThatBook

Now I was recently reading on Bakers Royale, an interesting debate about whether or not cheesecake is an acquired (i.e. grownup) addiction. What do you think? As a kid I used to LOVE cheesecake, my favourite flavour being plain New York style with cherry pie filling spooned overtop. Yum! So in honour of what I’m going to now consider being the advanced palate of my younger self, I designed these muffins in a similar fashion.

© 2012 CookThatBook

The recipe is straightforward, and involves a standard muffin mix (fat is in liquid form) that incorporates wet and dry ingredients separately with minimal stirring. Layered in between the muffin batter is a mixture of cream cheese and icing sugar – a little nugget of goodness! Once the muffins were cooled, I cutout a small hole in the top and added a spoonful of cherry filling before topping each with a dollop of cream cheese frosting. To finish the whole thing off I sprinkled crushed graham cracker crumbs overtop.

© 2012 CookThatBook

Voilà – a decadent start to the morning!

© 2012 CookThatBook

Each bite feels like a little bit of heaven in your mouth. The overall flavour of cheesecake really comes through in both taste and texture, and I drool just thinking about the loveliness of the cream cheese centre (especially warm out of the oven). The palate of my younger self was most definitely satisfied.

Happy Muffin Monday!

© 2012 CookThatBook

For a copy of the original recipe for Berry Cheesecake Muffins, please 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.