Peach Streusel Muffins

Have you had peaches this year? They are SO GOOD. So far, I'm doing a great job at eating them all before they're over ripe, but I often have eyes that are bigger than my stomach when it comes to buying produce. That's when a recipe like this comes in handy! 

These muffins just scream summer. (Well they would if they could scream.) They are a decadent start to the day, or a great coffee break addition. I made them to celebrate a colleague's birthday, and they were a huge hit.

These muffins not only have peaches IN the batter, but you save some out and top each muffin with more peaches! 

Then every muffin gets a handful of streusel, and we all know that streusel makes everything better. 

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But we're not done yet - after these beauties bake, they are covered in a delicious glaze! It doesn't get much better than this. (I always put paper towels under my baking racks when putting glaze on muffins - easy clean up!)

Get yourself some peaches - and buy plenty - so you can eat some and use some for these muffins. You will be glad you did.

Peach Streusel Muffins

Muffins:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2  eggs 
1 cup sugar
1 cup Greek yogurt
1/2 cup oil
1 tsp. vanilla extract
2 and 1/3 cups peeled, chopped peaches, divided 
1–2 Tbsp. flour

Streusel:

1 cup all-purpose flour

1/4 cup sugar

1/4 cup brown sugar

3/4 tsp. cinnamon (or more to taste)

6 Tbsp. butter, melted

Glaze:
1 cup powdered sugar
1–2 Tbsp. milk
1/4 tsp. vanilla

For the streusel, in a small bowl, whisk together flour, sugar, brown sugar and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

For the muffins, in large bowl stir together flour, baking powder and salt. In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla. Fold wet ingredients into dry ingredients and whisk everything together.

Reserve 1 cup of peaches for topping. Place remaining peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter. Spoon batter into paper lined muffin tins, filling 2/3 of each cup. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.

Bake 5 minutes at 400 F degrees, then lower the oven temperature to 375 F degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

For the glaze stir together powdered sugar, vanilla and milk. Adjust the sugar and/or milk to achieve your desired consistency. Drizzle over muffins.

Pumpkin Snickerdoodle Muffins

Just look at these beauties! Pumpkin muffins (one of the best ideas ever) are topped with a cinnamon sugar, or as we could say, Snickerdoodle!, streusel. You will be hard pressed to find a better fall inspired breakfast or coffee snack.

This recipe combines a couple of my favorite things. Perhaps I have already given it away with the exclamation points but pumpkin! snickerdoodle! combined in a muffin! I love muffins because they are an excuse to eat cake for breakfast. 

This recipe is so easy to whip up - you just need two bowls, all the ingredients, a whisk and a spatula. And if you're fancy (or uncoordinated like me sometimes!) you could use a cookie scoop for measuring out the batter. But that's it! No fancy tools required, and hardly any time required. This recipe is fast and easy and OH SO DELICIOUS.

Get in that Thanksgiving spirit and make these muffins!

Pumpkin Snickerdoodle Muffins

1 - 15 oz. can pumpkin
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract
1 3/4  cups flour 
1 Tbsp. pumpkin pie spice 
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Streusel:
1/2 cup flour
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup butter, cubed

In a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain. Fill paper-lined muffin cups with the batter, about 2/3 full for each. (This recipe makes about 16 muffins.)

In a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, a fork, or your fingers, until the mixture is evenly combined and crumbly.

Divide streusel evenly over the muffin batter. Bake the muffins at 350 for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack. Store any leftovers in a covered container at room temperature.

Recipe Source: Mel's Kitchen Cafe

Chocolate Banana Muffins

Banana muffins are a mainstay at our house, sometimes filled with chocolate chips, mixed berries, strawberries or just "plain." But this new to us variety will become a regular part of the rotation.

Not only do these muffins have chocolate, they have coffee, too! And a nice combination of butter, buttermilk and yogurt, so they are super moist and extra delicious. I gave some of these to my brother's family and I heard that my niece hoarded hers. (So of course I made her more!)

These muffins go equally well with coffee or a tall glass of milk. They're great for breakfast on the go, or for a quiet morning at home. Or for an afternoon snack! Just try them - I know you'll love them.

Chocolate Banana Muffins

2 cups flour

1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter

1 cup sugar

2 bananas, very ripe and mashed
1 - 6 oz. container banana or vanilla yogurt
2 eggs
1/4 cup buttermilk
1/2 cup coffee
1 Tbsp. vanilla 

In a large bowl, whisk together the flour, baking powder, baking soda, cocoa, cinnamon and salt.

Place the butter in another bowl, and microwave at 50%  power til melted. Let cool slightly, then add the sugar and mix well. Add in the yogurt, eggs, bananas, buttermilk, vanilla and coffee and stir until combined. 

Gradually add in the flour mixture, whisking well until all the flour is incorporated.

Fill muffin cups 2/3 full and bake at 350 for 20-23 minutes or until a toothpick inserted comes out clean. Makes 18 muffins.

Cinnamon Rhubarb Muffins

There's nothing better than fresh muffins on a Saturday morning. Or any morning. Well, maybe except cinnamon rolls. I guess those are better. But muffins are still pretty good. Especially when they're laced with rhubarb and topped with cinnamon sugar.

Rhubarb is such a funny fruit - or vegetable, let's call it a vegetable. On its own, it's really nothing to shake a stick at, but in baked goods, it really shines.

I love that you can dice it up and store it in the freezer, so it's readily available for great recipes like this. And if you have more rhubarb than you can handle, check out these great options: Rhubarb Sorbet, Strawberry Rhubarb Ice Cream,
Blackberry Rhubarb Bread, Gingered Strawberry Rhubarb Crisp, Blueberry Rhubarb Bars, Rhubarb Blueberry Muffins, Rhubarb Dream Bars, Strawberry Rhubarb Cheesecake Bars, Strawberry Rhubarb Crumble Cake, Sweet Tart Rhubarb and Ginger Sorbet.

But for now, you should just make these muffins. And make your mornings a little sweeter.

Cinnamon Rhubarb Muffins

Muffins:
2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1-1/2 cups diced rhubarb

Topping:
3 Tbs. sugar
1/2 tsp. cinnamon

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among paper-lined muffin cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake at 400 for 18-22 minutes or until the muffins are golden brown, and spring back most of the way when gently pressed. Cool in the pans on a wire rack for 10 minutes, then remove from the pans. These muffins are great served warm, or at room temperature. They also freeze well. Makes 14-16 muffins.

Pumpkin Streusel Muffins

It just wouldn't be fall without a new pumpkin recipe. In the past, we've enjoyed Pumpkin Gingerbread, Pumpkin and Raisin Muffins, Pumpkin Apple Spice Muffins, Pumpkin Spice Donuts, Pumpkin Waffles and even Pumpkin Ice Cream!

This list could be A LOT longer; I'll save the dessert links for another post! But today we're back in the breakfast/bread category with these delicious pumpkin streusel muffins. I adapted this recipe from a coffeecake; when bringing treats to the office, individual servings make things much more convenient.

These muffins are full of pumpkin goodness and all the delicious spices that go along with the flavors of fall. I especially liked the chopped pecans in the streusel. They're great for breakfast or a coffee break or an afternoon snack. I hope you enjoy them as much as we did. (And all my office mates!)


Pumpkin Streusel Muffins

Muffins:
1/2 cup butter, softened
1 1/2 cups sugar
1 can (15 oz.) pumpkin puree
3 eggs
2 1/2 cups flour
2 tsp. baking powder
1 Tbsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
4 Tbsp. butter, melted
2/3 cup chopped pecans


In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs and mix until well combined.

In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.

Add the flour mixture to the pumpkin mixture. Mix with an electric mixer on medium speed until the mixture is thoroughly combined.

Divide the batter between 16 paper-lined muffin cups.

For the streusel, in a small bowl, mix the flour, sugar, brown sugar, cinnamon, melted butter, and pecans with a fork. Evenly sprinkle the topping over the batter in the muffin cups.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center tests clean. Cool completely on a wire rack.

Recipe Source: Adapted from a coffeecake at Love Bakes Good Cakes

Blueberry Cream Cheese Muffins

I make a lot of muffins at our house, and these have recently been a huge hit. There's no cream cheese center here, but cream cheese is incorporated into the batter to make these the fluffiest muffins you'll eat. I've made these with fresh blueberries and I've also used the frozen 3-berry blend from Costco with great results, and with much acclaim.

Don't be shocked by the relative "lack" of flour here - 2 cups is all you need for two dozen muffins. Make any day of the week special with these delicious muffins! And you can freeze them for easy breakfasts later, too!

There's more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice, Awesome Friday.

Blueberry Cream Cheese Muffins

8 ounces cream cheese, softened
4 Tbsp. butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
2 cups blueberries

Using an electric mixer, cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes. Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until just combined; the batter will be lumpy.

Divide the batter evenly among 24 paper-lined muffin cups. Bake at 350 for 14-17 minutes until the tops spring back lightly to the touch.

Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for up to 3 days. You can also freeze these muffins in a large zip top freezer bag, and then thaw in the microwave for 10-15 seconds.

Makes 24 muffins.

Recipe Source: Adapted from Mel's Kitchen Cafe

Gingerbread Muffins

I love the flavor of gingerbread, especially at this time of year. This past weekend, I made pumpkin gingerbread, and ginger cookies remain one of my favorites. When I saw this recipe, I knew I wanted to try it. Although the original recipe made mini muffins, I made regular muffins and served them for brunch.

These have just the right amount of spice and are topped with a lovely cinnamon sugar. To change things up a bit, I also frosted some of these with a simple powdered sugar frosting - both varieties are absolutely delicious. Stay tuned for a wonderful breakfast casserole to serve alongside these muffins...

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate Thursday, Foodie Friday, Food on Friday, Friday Frenzy.

Gingerbread Muffins

2 3/4 cups flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup butter, softened
3/4 cup plus brown sugar
2 eggs
1/2 cup molasses
1 1/3 cup water

For topping:
1/2 cup sugar
2 tsp. cinnamon
3 Tbsp. butter, melted


In a medium bowl, combine the flour, baking soda, salt and spices. Whisk to blend. In a large mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time. Mix in the molasses.

With the mixer on low speed, stir in half of the dry ingredients just until incorporated. Add in the second half, again mixing just until incorporated. Mix in the water on medium-low speed, just until evenly mixed and no lumps remain.

Divide the batter between the paper lined muffin cups, filling each about two-thirds of the way full. Bake at 350 until the tops are set and a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Combine the sugar and cinnamon in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer. Repeat with the remaining muffins.

Recipe Source: Adapted from Annie's Eats

Cranberry Crumble Muffins

It's time to start planning holiday menus, and this muffin should be on your list!

Bursting with cranberries and topped with a delicious streusel, this would be a welcome addition to any breakfast, brunch or coffee break.

You can whip these up without even taking out the stand mixer, so there really are no excuses. Time to get festive!

Find more great recipes at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Cranberry Crumble Muffins

Muffin batter:

1 3/4 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1 cup sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 1/2 tsp. vanilla
1 - 12 ounce bag cranberries, fresh or frozen, unthawed

Crumb topping:

1 cup flour
3 Tbsp. brown sugar
2 Tbsp. sugar
1 tsp. baking powder
Pinch salt
4 Tbsp. butter, cold, diced

For the muffins, in a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large measuring cup or batter bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.

For the topping, in a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the butter and cut in with a pastry blender, knives or your fingers until the mixture has pea-sized crumbs.

Fill greased or paper lined muffin cups with the batter. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.

Bake at 375 for 30-35 minutes, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.

The muffins may be stored at room temperature for up to 3 days or frozen for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

Recipe Source: Adapted from Food and Wine

Pumpkin Apple Spice Muffins

As I was waiting for the trick or treaters to materialize tonight, I decided to whip up some muffins. I love baking with pumpkin and apples, and made a delicious cake with them last week. (The aforementioned cake did not make it onto the blog as it broke in half when I took it out of the bundt pan! Oh well. It was still delicious.) Anyway, I knew it would be a delicious combination and I was right. These will be a delightful breakfast or coffee break. And bonus - they are made with applesauce and of course, pumpkin - no butter, no oil, no shortening, etc. So, no guilt!

I love the addition of craisins, too, and you could feel free to add nuts if that's your thing. You can whip these up in no time, and they'll be a favorite addition to our fall muffin repertoire.

Pumpkin Apple Spice Muffins

1 cup pumpkin puree
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 cup flour
1/2 cup old fashioned oats
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 medium apple, cored and diced
1/4 cup dried cranberries

In a mixing bowl, combine sugar, flour, oats, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt, and stir. Then add the pumpkin, applesauce and eggs and mix everything only until the dry ingredients are incorporated.

Gently stir the diced apples and dried cranberries into batter. Fill 12 paper-lined muffin cups equally. Bake at 375 for 18-22 minutes, or until a toothpick comes out clean. Remove to a wire rack to cool completely. Makes 12.

Recipe Source: Adapted from The Rising Spoon

Blackberry Muffins

Blackberries have been so plentiful, and so reasonable, this year! I love eating them on granola, in oatmeal, in salads, and just plain. I like baking with them too. Muffins are a real staple at our house so I'm always looking for a new muffin recipe. I was happy to find one to use my beloved blackberries and make it easy for the kids (and adults!) to get out the door in the morning, and on time...

These muffins are simple to put together. They are bursting with berries and a great start to the morning. The key to any delicious, tender muffins is not to overmix the batter, and the same is true here. Sour cream or yogurt will add to the tender crumb so don't worry if there are a few lumps. Put away your perfectionist tendencies and the outcome will be wonderful!

Find more great stuff at Inspiration Monday, Mix it up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share.

Blackberry Muffins

2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sour cream or greek yogurt
1 tsp. milk
1 cup sugar
4 Tbsp. melted butter
1 tsp. vanilla
1 1/2 cups blackberries, fresh or frozen (cut in half if large)

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a large batter bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. (I like to melt the butter in the batter bowl and then add the other ingredients - one less dish to wash!)

Add dry ingredients to the wet ones, then fold in the blackberries.

Divide the batter evenly among greased or paper-lined muffin cups. Bake at 400°F for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool in the pans for 2 to 3 minutes before removing to a wire rack to cool completely.


Recipe Source: Adapted from Simply Recipes