As a kid, I always loved those rare mornings when my parents would bring home a box of Dunkin’ Donuts. My younger siblings loved any donut with sprinkles, but my favorite was always the chocolate glazed with chocolate icing on top.
Donuts are really quite a hassle to make at home since you have to fry them. Now donut baking pans are becoming more and more popular, but to me there’s no point in buying pans like that as you can place any “donut” recipe in regular muffin tins. That’s what this recipe is: a cakey, donut-like muffin with a chocolate cinnamon glaze. These don’t take long to make and are amazing freshly glazed, while they’re still warm. (more…)
Muffins are a popular item in my house: they’re simple for me to make, and they’re quick and easy to eat; no plate, forks, or even napkins are required.
Therefore, these muffins were quite a hit. They’re very simple muffins with a pinch of zest and a bit of juice. And, of course, you have the option to spice this recipe up a bit: use blood oranges instead of regular, and add 2 tablespoons of poppy seeds.
Either way, everyone will love these light and fluffy orange muffins! (more…)
Snickerdoodle cookies are one of my favorites: soft and crisp, sweet and cinnamoney. My snickerdoodle cookie recipe was among the first couple of recipes ever posted on this blog and they have continued as a favorite in my house. And after I made snickerdoodle cupcakes, it seemed obvious that snickerdoodle muffins would be an amazing recipe as well.
When I made this recipe, I realized that it was no mistake. Just like the cookie, these are soft and buttery on the inside, slightly crisp on the outside. They have that perfect blend of cinnamon and sugar.
And, baked in the oven, the sugar-cinnamon mixture caramelizes on top of the muffin, giving it an extra little crunch. (more…)
After making white chocolate cranberry oatmeal cookies, I was inspired to turn the recipe into a muffin. I had a bit of trouble at first trying to think of what to call these muffins, and finally settled on crunchy cranberry muffins in attempt to keep it short.
Just like the aforementioned cookies, these muffins have white chocolate chips and dried cranberries. They get their “crunch” from two other things: the course sugar topping and macadamia nuts (though these are optional – I tried them with and without, both are great).
Though these don’t have oatmeal like the cookies, they are made with whole wheat flour, allowing for a healthy treat! (more…)
Sometimes people confuse muffins and cupcakes, despite the fact that cupcakes are iced and muffins aren’t. I think this is because oftentimes muffins are just as sweet as cupcakes and really shouldn’t be able to pass as a breakfast item.
I don’t think anyone would ever confuse these muffins for cupcakes. Why? Because they’re so hearty and delicious in a way a cupcake could never be.
They have a sweet crunch, due to the apple-raisin-almond combo. (more…)
Fall has been here for quite some time now, but I feel that the time between Halloween and Thanksgiving is the best time to bake pumpkin treats. I also love almost anything that’s sweet and pumpkin-flavored, so these next couple of days and weeks you’ll definitely be seeing more pumpkin-inspired treats!
It is important to know that these muffins are very special. They start with a perfectly balanced batter: not too sweet or too dry. A cream cheese filling adds to the overall softness. A crumb topping is put to finish, adding that needed crunch. (more…)