Why I Love These Muffins

This easy banana muffin recipe holds a special place in my heart as it was my mom’s recipe she passed down to me. She always made us a batch whenever we had a few old bananas lying around. I’ve carried on the tradition for my kids, but with a little brown sugar twist of my own.

• Real Banana Flavor: Packed with the natural sweetness of ripe bananas, every bite bursts with authentic banana goodness.
• Quick and Easy: No need for extra cleanup – all the magic happens in one bowl, making this easy banana muffin recipe super simple.
• Extra Moist and Tender: These muffins have a wonderfully moist and tender texture that makes each bite melt in your mouth.
• Sweet Brown Sugar Topping: By adding a sprinkle of brown sugar on top, these muffins glisten with a sweet and crackly topping that makes them seriously irresistible!
• Simple Ingredients: Made with basic pantry staples, you likely already have everything you need on hand to whip up a batch!

My kids love banana muffins so much, I have a bunch of different flavors you may want to try. These gorgeously swirled Nutella banana muffins or banana cream cheese muffins always impress. For a tropical twist, try my coconut banana muffins!

Key Ingredients

Below you will find helpful notes for key ingredients used to make these easy banana muffins. Scroll down to the recipe card for full ingredient list and exact amounts!

• Cinnamon: This is an optional ingredient, but it gives your muffins the perfect amount of spice and warmth. Feel free to also add in 1/2 teaspoon ground nutmeg for more spice!
• Mashed Bananas: You will want to use over-ripe bananas, that are starting to blacken with spots or are almost fully blackened. If you only have ripe bananas, place them in a brown paper bag for a day or two to speed up the ripening!
• Dark Brown Sugar: Light brown sugar is a great swap, but I like to use dark brown as it has a little extra molasses in it for an extra depth of flavor.
• Butter or Oil: You can use melted butter or any neutral baking oil, like vegetable oil or canola oil. I personally like the flavor slightly better with butter.
• Milk: I recommend using whole milk or 2% as they are higher in fat and will produce a more tender and moist muffin.

How to Make Brown Sugar Banana Muffins

These banana muffins are as easy as your favorite box-mix! Just whisk together the batter, divide it into muffin liners, top with brown sugar and bake! Scroll to the recipe card at bottom of the post for full detailed instructions.

• Dry Ingredients: Whisk to combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl.
• Wet Ingredients: Make a well in the center, then add the bananas, brown sugar, eggs, and vanilla extract. Lightly stir the wet ingredients together first, then stir the wet and dry ingredients until they just come together.
• Bake: Fill the muffin liners with batter until 3/4ths full. Bake muffins until a toothpick inserted in the center comes out clean. Remove them from the oven and let them cool slightly to enjoy warm, or cool completely to store. Enjoy!

Chef’s Tips and Variations

• Don’t Over-Mix: Only stir the batter until just combined. If you over-mix the batter, the muffins will turn out dense and rubbery.
• Grease Muffin Tin: Accidentally ran out of paper muffin liners? Grease the muffin tin well with butter (or non-stick spray) and bake muffins directly in the pan.
• Avoid Over-Filling: Don’t be tempted to add more batter to the liners because the muffins will over-flow once they’re in the oven and cause a huge mess. Make sure the liners are no more than 3/4s full to avoid this.
• Banana Nut Muffins: Fold in 1/2 cup chopped nuts, like pecans or walnuts, to the batter before adding to the muffin pan.
• More Add-Ins: Chocolate chips, dried fruits, shredded coconut, and even a dollop of peanut butter or Nutella added to the center of each muffin would be great.

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Brown Sugar Banana Muffins

Made in one-bowl in just 25 minutes, these easy Brown Sugar Banana Muffins are extra moist with a caramelized brown sugar crunchy topping!

Course Breakfast, Breakfast Ideas, Muffins

Cuisine American

Keyword banana muffins, brown sugar banana muffins, easy banana muffin recipe, easy banana muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 24 muffins

Calories 159kcal

Author Jessica – The Novice Chef

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 large ripe bananas mashed
• 1 ½ cups packed dark brown sugar divided
• 2 large eggs
• 1 tablespoon vanilla extract
• ⅔ cup melted unsalted butter, slightly cooled or oil
• 3 tablespoons whole milk

Instructions

• Preheat oven to 350°F. Line two muffins tins with paper liners and set aside.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
• Make a well in the center, and add the bananas, 1 cup brown sugar, eggs, and vanilla extract, melted and cooled butter (or oil), and milk. Gently whisk together the wet ingredients first, then stir deeper into the bowl to combine the dry and wet ingredients until the batter just comes together. DO NOT OVER STIR.
• Fill the prepared muffin tins 3/4th of the way full. Sprinkle the tops of each muffin with the remaining 1/2 cup brown sugar.
• Bake for 14 to 16 minutes, until a toothpick in the center comes out clean. Let muffins cool for 5 minutes and then transfer to a cooling rack.

Notes

Store: Place completely cooled muffins  in an airtight container for up to 3 days. For longer storage, store them in the fridge for up to 7 days. Set them on the counter for 10 minutes before digging in to let them come  to room temperature.

Freeze: Wrap each cooled muffin tightly in plastic wrap twice and then place them in freezer-friendly bags. Freeze for up to 3 months. Thaw them overnight in the fridge or set them on the counter for about 30 minutes to thaw at room temperature.

Grease Muffin Tin: Out of paper muffin liners? Grease the muffin tin well with butter (or non-stick spray) and bake muffins directly in the pan.

Avoid Over-Filling: Don’t be tempted to add more batter to the liners because the muffins will over-flow once they’re in the oven and cause a huge mess. Make sure the liners are no more than 3/4s full to avoid this.

Banana Nut Muffins: Fold in 1/2 cup chopped nuts, like pecans or walnuts, to the batter before adding to the muffin pan.

More Add-Ins: Chocolate chips, dried fruits, shredded coconut, and even a dollop of peanut butter or Nutella added to the center of each muffin would be great.

Nutrition

Serving: 1 muffin | Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 140mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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Looking for more fruity muffins? Try these classic banana muffins, gorgeous swirled pumpkin cream cheese muffins or impressive blueberry cream cheese muffins!

• Wet ingredients: In a large bowl, whisk the butter, sugar, and yogurt until smooth. Whisk in the egg and vanilla extract.
• Dry ingredients: Mix in the flour, baking powder, and salt. Add the milk and whisk until smooth. Fold in the raspberries, chocolate chips, and zest.

• Fill the tray: Pour batter into the prepared muffin tin lined with paper liners, filling each liner until 3/4 of the way full.
• Crumb topping: Whisk together flour and sugar in a small bowl, and then stir in melted butter until crumbly. Sprinkle streusel topping evenly over the muffin batter.
• Bake: Pop them into the oven and bake until lightly golden. Remove from the oven and let cool for 10 minutes, then transfer to wire rack to cool completely.

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Raspberry Muffins

These moist and tender raspberry muffins with sweet crumb topping, white chocolate chips and orange zest are seriously irresistible! Made in just 35 minutes, they are perfect for breakfast, brunch, or a sweet afternoon pick-me-up.

Course Dessert, Desserts

Cuisine American

Keyword raspberry muffin recipe, raspberry muffins, raspberry muffins recipe, raspberry muffins white chocolate, white chocolate raspberry muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 servings

Calories 275kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup (1 stick) unsalted butter melted and slightly cooled
• ¾ cup granulated sugar
• ⅓ cup plain greek yogurt or sour cream
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 pint fresh raspberries
• 1 cup white chocolate chips
• 1 tablespoon fresh orange zest optional

Crumb Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter melted

Instructions

• Preheat oven to 375°F. Place paper muffin liners into muffin pan. Set aside.
• In a large bowl, whisk together butter, sugar and greek yogurt until smooth. Whisk in egg and vanilla extract.
• Add flour, baking powder and salt and begin to stir. Add in milk and whisk until smooth. Fold in  raspberries, white chocolate chips and orange zest.
• Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
•  In a small bowl, whisk to combine the flour, sugar and salt. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
• Bake for 20 to 22 minutes, until the tops begin to lightly brown. Let muffins cool in muffin tin for 10 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Store: Place them in an airtight container for up to 3 days, or store in the fridge for up to 7 days. 

Freeze: Wrap each muffin tightly in plastic wrap, then place them in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge, or on the counter for an hour, before serving.

More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.

Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.

Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.

Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.

Chocolate: Swap the white chocolate chips for dark chocolate chips!

Nutrition

Serving: 1 muffin | Calories: 275kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 298IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

More of the Best Easy Muffin Recipes

Banana Muffins

Blueberry Cream Cheese Muffins

Easy Apple Cinnamon Muffins

Glazed Lemon Poppy Seed Muffins

The post Raspberry Muffins appeared first on The Novice Chef.

How to Make Pumpkin Oatmeal Muffins

Oatmeal pumpkin muffins are a breeze to mix together in just one bowl. For a tasty, nutrient-packed breakfast or snack, follow these steps: 

• Prep: Preheat oven to 350°F and line a cupcake pan with paper muffin liners. Set aside.
• Mix: Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract. Beat until smooth and creamy.
• Dry Ingredients: Stir the flour, baking powder, cinnamon, and nutmeg into the wet ingredients until just combined. Fold in the oats and set aside.
• Fill the Muffin Pan: Add about 1/3 cup of batter to each paper-lined muffin cup, until 3/4th of the way full.
• Bake: Bake for 20 minutes, until a toothpick comes out clean when inserted in the center.
• Cool: Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Looking For More Pumpkin Recipes?

Pumpkin Coffee Cake

Caramel Pumpkin Cobbler with Pecans

Easy Pumpkin Bread

Easy Pumpkin Pie Cheesecake

• Pumpkin Butter
• Pumpkin Chocolate Chip Bread
• Pumpkin Pie Cookies
• The Best Pumpkin Cheesecake
• The Best Pumpkin Dump Cake
• Donut Pumpkin Muffins

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Pumpkin Oatmeal Muffins

These soft and moist pumpkin oatmeal muffins are made using just one bowl! Packed with pumpkin flavor and just the right amount of spices, you will want to make these all season long.

Course Muffins

Cuisine American

Keyword easy pumpkin muffins, pumpkin oatmeal muffins, pumpkin spice muffins

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 12 muffins

Calories 215kcal

Author Jessica – The Novice Chef

Ingredients

• 1 cup pumpkin puree not pumpkin pie filling
• ½ cup light brown sugar lightly packed
• ½ cup granulated sugar
• ½ cup buttermilk
• ⅓ cup coconut oil vegetable oil, or apple sauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup quick oats or old fashioned oats

Instructions

• Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.
• Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract to a large bowl. Beat with an electric mixer or a whisk until smooth and creamy.
• Stir the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients until just combined. Set aside. Do not over-mix. Fold in the oats.
• Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).
• Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center. Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Notes

Storage: Store muffins in a single layer in an airtight container at room temperature for up to 5 days. Be sure to line the top and bottom with a paper towel. For that just baked taste, microwave for 10 seconds before serving.

Freeze: Once fully cooled, wrap each muffin in plastic wrap and place in a freezer safe storage bag or reusable container. Freeze muffins for up to 6 months.

Buttermilk: If you do not have buttermilk, you can use whole milk and whisk in 2 teaspoons of vinegar. Let the mixture sit for 5 minutes, then use as you would buttermilk.

Don’t Over Mix: Over mixing the batter can over develop the gluten and change the consistency of the muffins. Stir until the batter is just combined.

Spices: You can substitute 2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg. Feel free to add a pinch more of these warming spices if you prefer a bolder flavor.

Whole Wheat: Swap an equal measure of whole wheat or 50/50 white-wheat flour blend, for half of the all purpose flour.

Sugar: If trying to avoid or reduce refined sugars, try substituting coconut sugar.

Add-Ins: Try adding 1/3 to 1/2 cup of semi-sweet chocolate chips, white chocolate chips, dried cranberries or even chopped nuts.

Nutrition

Serving: 1 muffin | Calories: 215kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 127mg | Potassium: 111mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg

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How to Make Pumpkin Streusel Muffins

These easy pumpkin muffins are a culinary triple threat with three simple, but delicious layers. No hand mixer or stand mixer needed. Just a couple of bowls and a whisk!

• Make the streusel topping: Whisk together flour, sugar, and cinnamon, and then stir in melted butter until crumbly.
• Combine the dry Ingredients: Whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt.
• Mix the wet Ingredients: Whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract.
• Combine: Slowly whisk in the flour mixture into the pumpkin mixture, until there are no lumps. Fill muffin tins 3/4 full and top each muffin with streusel topping.
• Bake: Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Optional Drizzle: Beat cream cheese icing ingredients until smooth. Drizzle on top.

More Pumpkin Recipes

• Pumpkin Cake
• Pumpkin Bread
• Pumpkin Dump Cake
• Pumpkin Cheesecake
• Pumpkin Pie Cheesecake
• Pumpkin Coffee Cake

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Pumpkin Streusel Muffins

Pumpkin streusel muffins are super moist and perfectly spiced with a cinnamon streusel crumb topping. Drizzle the warm muffins with an optional cream cheese icing to take them a whole new level!

Course Pumpkin

Cuisine American

Keyword pumpkin streusel muffins

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 18 standard muffins

Calories 305kcal

Author Jessica

Ingredients

Pumpkin Spice Muffins:

• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tablespoon vanilla extract

Cinnamon Streusel:

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter melted

Optional Cream Cheese Icing:

• 2 ounces cream cheese room temperature
• ¾ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
• Cinnamon Streusel: In a small bowl, whisk to combine the flour, sugar and cinnamon. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Set aside.
• Pumpkin Muffins: In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract.
• Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
• Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cream Cheese Icing: In a small bowl, beat together cream cheese, powdered sugar, milk and vanilla until smooth. If needed, slowly add more milk until you reach a good drizzle consistency. 
• Drizzle the frosting onto the warm muffins and serve immediately!

Video

Notes

Storage: Store muffins in the refrigerator in an airtight container for up to 5 days. Take them out of the fridge and bring to room temperature before serving. For that just baked taste and feel, microwave chilled muffins for 10 to 15 seconds.

Freeze: Freeze muffins wrapped tightly in saran wrap, then placed in a freezer safe bag and freeze for up to 3 months. For best results, freeze without the drizzle.

Oil vs. Applesauce: Vegetable oil or melted butter is preferred for an extra moist muffin, but you could substitute applesauce for a light, fluffy, yet slightly less moist pumpkin muffin.

No Pumpkin Spice? Make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.

Don’t Over-Mix: Combine the dry ingredients with the wet ingredients gently, just until combined. If you over stir the batter, it can overdevelop the gluten and cause dry muffins.

 

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 180mg | Potassium: 96mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3866IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

If you try these muffins, make sure and leave a comment/review below letting me know how they turn out!

The post Pumpkin Streusel Muffins appeared first on The Novice Chef.

How to Make Pumpkin Muffins

With just a few simple ingredients, these easy pumpkin muffins come together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Make the batter: Whisk together the dry ingredients. In a separate bowl, blend the sugars and oil until smooth. Mix in the eggs, followed by the sour cream and pumpkin puree. Stir in the flour mixture until well combined.
• Fill: Add muffin liners to a muffin tin. Fill each muffin tin 3/4ths of the way full. If you leave an empty space between each muffin, your muffins will bake taller with a more rounded top.

• Bake: Bake the pumpkin muffins for 20 to 22 minutes, until cooked through. The toothpick check works perfectly here! the muffins are done when only a few moist crumbs stick to the toothpick.
• Cool: Cool in the muffin tin for 10 minutes then enjoy warm, or transfer to a wire rack to cool completely.

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Easy Pumpkin Muffins

Tender and moist, this bakery-style easy pumpkin muffin recipe makes the perfect fall breakfast or snack. Warm autumn spices and a whole can of pumpkin puree give them lots of wholesome flavor.

Course Muffins

Cuisine American

Keyword easy pumpkin muffins, pumpkin muffins, pumpkin muffins recipe, recipe for pumpkin muffins

Prep Time 18 minutes minutes

Cook Time 22 minutes minutes

Total Time 40 minutes minutes

Servings 15 Muffins

Calories 231kcal

Author Jessica – The Novice Chef

Ingredients

• 2 ¼ cups all purpose flour
• 2 ½ teaspoon ground cinnamon
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup packed brown sugar
• ½ cup vegetable oil
• ⅓ cup granulated sugar
• 2 large eggs + 1 yolk
• 3 tablespoons sour cream or plain yogurt
• 1 (15 oz) can pumpkin puree

Instructions

• Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside. 
• In a large mixing bowl combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Mix to combine, then set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, combine brown sugar, vegetable oil and sugar. Beat on a medium speed until smooth. 
• Add in eggs and mix until just incorporated. Add sour cream and mix to combine, then add in pumpkin puree and mix. Add in the dry ingredients and mix until just incorporated.
• Fill each muffin liner in the prepared muffin tin 3⁄4 of the way full with batter. 
• Bake muffins for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

Storage: Pumpkin muffins may be stored in an airtight container or baggie for up to 4 days at room temperature. You can also store them in the fridge for up to a week.

Freeze: These muffins freeze well. Wrap each one tightly in plastic wrap then place in a freezer bag. Freeze for up to 3 months, then thaw to room temperature before serving.

Liners: I have gotten a lot of questions on where I get my muffin liners! They are newspaper muffin liners found on amazon.

Rounder Bakery Style Muffins: For a higher rise and more rounded muffin tops, try spacing the muffins out so that you only fill every other muffin well in the tin. You’ll need to bake in batches or use multiple muffin pans if you do this, but it does make a big difference!

Nutrition

Serving: 1 muffin | Calories: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 230mg | Potassium: 112mg | Fiber: 2g | Sugar: 20g | Vitamin A: 4464IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

More Pumpkin Recipes To Try

Pumpkin Butter

Pumpkin Cake with Brown Sugar Frosting

Pumpkin Chocolate Chip Bread

Pumpkin Cheesecake Cookies

The post Pumpkin Muffins appeared first on The Novice Chef.

Why You’ll Love These Lemon Poppy Seed Muffins

These lovely little lemon muffins are perfectly snackable and oh-so-tempting:

• One Bowl: Every baker loves a good one-bowl recipe that delivers a perfect bake every time with minimal cleanup!
• Quick Bake: Muffins are a favorite in my kitchen, because they only take about 20 minutes to bake! These are easy to make even when you’re pressed for time.
• Sweet and Tart: I like a good blueberry or banana muffin as much as the next gal, but there’s something extra-special about these sweet, tart lemon muffins. Yum.
• Versatile: Serve these as a quick breakfast, sweet snack, or even a quick dessert with a cup of coffee or tea.

What You’ll Need

These ingredients are all basic baking items – you may already have most of them in your kitchen. For the full ingredient amounts and directions, make sure to scroll to the printable recipe card at the bottom of this post.

Muffins

• Flour: All-purpose flour.
• Sugar: Regular granulated sugar.
• Baking Powder: Make sure to use baking powder, not baking soda.
• Salt
• Butter: Unsalted butter, melted and cooled.
• Egg: A large, whole egg adds structure and richness to the muffin batter.
• Lemon Juice: Freshly squeezed lemon juice is best, but feel free to use bottled if it’s all you have.
• Milk: I like whole milk in this recipe. You could also use reduced fat milk, but the muffins may not turn out quite as flavorful and rich.
• Vanilla Extract
• Greek Yogurt: Don’t use regular yogurt here – the thickness of the Greek yogurt gives these a great texture. You can use vanilla Greek yogurt or plain, whole fat yogurt will give you the best texture.
• Lemon Zest: Don’t have lemon zest? You can replace it with a 1 teaspoon of lemon extract.
• Poppy Seeds: You can find these in the spice aisle, with other spices and seasonings.

Optional Lemon Glaze

• Powdered Sugar: Powdered sugar is essential for the glaze – it dissolves perfectly in the lemon juice, making a silky-textured glaze. Don’t use granulated sugar for this.
• Lemon Juice: To dissolve the powdered sugar and make the creamy glaze.

Do You Soak Poppy Seeds Before Baking?

This is up to you! Lots of recipes call for working with poppy seeds without soaking first (like this one does), while other recipes instruct you to soak the seeds for an hour or two or overnight. Soaking poppy seeds softens the hard outer shell. Leaving the seeds un-soaked is common and will work out fine in this recipe. I’ve never had an issue with using un-soaked seeds, but feel free to soak them first if you like!

How to Make Lemon Poppy Seed Muffins

This recipe is as easy as mix and bake! Here’s how to do it.

• Mix the Batter. Get out a large bowl and whisk all of the ingredients together: dry ingredients first, and then the wet ingredients after. Last of all, fold in the lemon zest and poppy seeds.
• Fill the Muffin Liners. Place muffin liners in a muffin tin, and fill each one ¾ full with batter.

• Bake! Place in a preheated oven and bake for about 20 minutes, or until done.
• Glaze the Muffins. As soon as the muffins come out of the oven, quickly whisk together the powdered sugar and lemon juice in a small bowl. Dunk the tops of the warm muffins in the glaze to coat.
• Enjoy! Serve the lemon poppy seed muffins warm, or store them at room temperature for up to 5 days.

Baker’s Notes

Here are a few quick tips that you should know about making this easy recipe. Lemon poppy seed muffins are super simple, especially with a little extra baking know-how.

• Yogurt Options: If you don’t have Greek yogurt, you can use another thick yogurt, or strain plain yogurt through cheesecloth until you get a thicker version. Very thick sour cream is also a good option.
• Don’t Overmix: Always be careful to mix muffin and cake batters with caution – overmixing can ruin the texture! In this case, mix until blended and smooth, and then stop.
• Good Lemons: When you’re using fresh lemons, be sure to look for lemons that have a deep yellow color, smooth, firm rind, and a slight give when you squeeze them. Avoid mold, very hard or soft fruit, and pale yellow or greenish lemons.

Recipe Variations

These lemon poppy seed muffins are full of flavor, and they’re extra moist from the addition of Greek yogurt. The poppy seeds give the muffins that classic polka dot appearance, and kids just love them. Here are a few ways to change up this classic treat:

• Crunchy Sugar Topping: If you’d like to have an alternative to the glaze, try sprinkling the tops of the muffins with coarse sugar for a bakery-style crunchy sugar topping.
• Add Blueberries: Blueberry muffins, meet lemon muffins! To add fresh blueberries to your muffin batter, just take one heaping cup of blueberries, toss them with a spoonful or so of flour to coat, and fold them into the batter along with the poppy seeds.
• Lemon-Almond Muffins: Slivered or chopped almonds make a lovely addition to this recipe, sprinkled on top of the muffins just after glazing.

How to Store Lemon Poppy Seed Muffins

These muffins store wonderfully for up to 5 days at room temperature. Since the glaze is made without milk, they are just fine to stay at room temperature. Make sure to keep them in an airtight container so they do not dry out. They make a great grab and go breakfast with a big cup of coffee!

Can I Freeze These?

Sure! You can freeze them for up to three months. I like to wrap each muffin with saran wrap or foil and then pop them into an airtight container or freezer bag, and you’re good to go. Thaw out at room temperature, or in the fridge, before serving.

More Lemony Treats

• Glazed Lemon Bread
• Lemon Blueberry Buckle
• Easy Mini Lemon Meringue Pies
• Lemon Bars Recipe
• Lemon Meringues
• Easy Lemon Curd Recipe
• Lemon Strawberry Trifle

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Glazed Lemon Poppy Seed Muffins

These soft Lemon Poppy Seed Muffins are bursting with zesty flavor and topped with a sweet lemon glaze! Made in just one bowl, Greek yogurt is the secret ingredient that makes them ultra moist and fluffy.

Course Breakfast Ideas, Snack

Cuisine American

Keyword lemon poppy seed muffins, lemon poppyseed muffin, poppy seed lemon muffins, poppy seed muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 14 muffins

Calories 254kcal

Author Jessica

Ingredients

For the Lemon Poppy Seed Muffins

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 stick unsalted butter melted and cooled
• 1 large egg
• ¼ cup lemon juice freshly squeezed
• ¾ cup whole milk
• 1 tablespoon vanilla extract
• ⅓ cup Greek yogurt plain, full fat
• Zest of two lemons
• 1 tablespoon poppy seeds

For the Optional Lemon Glaze

• 2 cups powdered sugar
• ¼ cup lemon juice

Instructions

• Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter, egg, lemon juice, milk, vanilla extra and yogurt and whisk until smooth. Fold in lemon zest and poppy seeds.
• Spoon batter evenly into prepared muffin pan, filling each cup 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
• As soon as muffins come out of the oven, quickly whisk together powdered sugar and lemon juice in a small bowl. Dunk the tops of warm muffins in glaze, or drizzle the glaze on top. You can sprinkle extra poppy seeds on top, if desired.
• Serve warm or let cool completely and store in an airtight container, at room temperature, for up to 5 days.

Notes

Storage: These muffins store wonderfully for up to 5 days at room temperature. Since the glaze is made without milk, they are just fine to stay at room temperature. Make sure to keep them in an airtight container so they do not dry out. 

Freeze: You can freeze them for up to three months. I like to wrap each muffin with saran wrap or foil and then pop them into an airtight container or freezer bag, and you’re good to go. Thaw out at room temperature, or in the fridge, before serving.

Lemon Zest: Don’t have lemon zest? You can replace it with a 1 teaspoon of lemon extract.

Yogurt Options: If you don’t have Greek yogurt, you can use another thick yogurt, or strain plain yogurt through cheesecloth until you get a thicker version. Very thick sour cream is also a good option.

Don’t Overmix: Always be careful to mix muffin and cake batters with caution – overmixing can ruin the texture! In this case, mix until blended and smooth, and then stop.

Good Lemons: When you’re using fresh lemons, be sure to look for lemons that have a deep yellow color, smooth, firm rind, and a slight give when you squeeze them. Avoid mold, very hard or soft fruit, and pale yellow or greenish lemons.

Add Blueberries: Blueberry muffins, meet lemon muffins! To add fresh blueberries to your muffin batter, just take one heaping cup of blueberries, toss them with a spoonful or so of flour to coat, and fold them into the batter along with the poppy seeds.

Nutrition

Serving: 1 | Calories: 254kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 67mg | Fiber: 1g | Sugar: 29g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

The post Glazed Lemon Poppy Seed Muffins appeared first on The Novice Chef.

Why You’ll Love This Muffin Recipe

These golden, fluffy muffins come together easily no matter what kind of home-baker you are. Here’s why you’ll love making them:

• No mixer needed. Don’t worry if you don’t have any fancy baking equipment, you don’t even need a mixer or a stand mixer to make these.
• Easy. The ingredients list is simple and so are the instructions for the muffins (basically stirring), which means they’re perfect for all-level bakers.
• Fruity. Packed with bananas, coconut, and even pineapple, every bite is perfectly sweet and fruity.

What’s In Coconut Banana Muffins?

Once you check bananas and coconut off the list, the rest are pretty standard ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.

• Dry Ingredients – All-purpose flour, baking powder, and salt.
• Bananas – Overripe bananas (with lots of black spots) are best for this.
• Vegetable oil – Canola and corn oil are great swaps. Avoid olive oil as it will effect the flavor.
• Granulated sugar – Feel free to use light brown sugar.
• Egg
• Vanilla extract
• Sweetened flaked coconut – It’s okay to use toasted coconut but it might brown a little too much.

Tips for the Best Homemade Muffins

With these tips, you’ll be making muffins like a pro, not just coconut banana muffins:

• Use silicone baking cups. These are reusable and will help you reduce waste. I have this set and love them!
• Don’t overfill the tray. Fill the muffin cups until they’re 3/4 full. Don’t add more than this or they will overflow as they bake.
• Don’t over-mix it. Only mix the batter until the ingredients are just combined. If you mix too much, they’ll become dense and rubbery.
• Add pineapple. Chop up 1/2 cup of canned pineapple and fold it into the batter. Then add 4-6 minutes of extra baking time or until nice and golden.

What to Serve with Banana Coconut Muffins

These muffins are the perfect morning treat with a glass of milk, a cup of tea, or your favorite coffee. For an extra sweet treat, try them with my Homemade Strawberry Milk. If you’re a coffee person, pair them with my Vanilla Cinnamon Iced Coffee, Café de Olla (Cinnamon Mexican Coffee), or Dalgona Coffee. To keep things nice and fruity, give my Strawberry Banana Oatmeal Smoothie a go.

How to Store

Once fully cooled, place these coconut banana muffins in an airtight container at room temperature. Store them, away from the heat, for up to 4 days.

To keep them longer, refrigerate them in the airtight container for up to 7 days. Set them on the counter for 10-15 minutes before eating to let them come down to room temperature.

Can I Freeze Banana and Coconut Muffins?

Yes! Wrap each cooled muffin in plastic wrap once and place them in a freezer-friendly bag or container. Freeze for up to 3 months.

Set muffins on the counter for 1-3 hours or until fully thawed when ready to eat. The coconut won’t be as crunchy but the muffins will be just as yummy.

More Easy Muffin Recipes

• Blueberry Cream Cheese Muffins
• Easy Apple Cinnamon Muffins
• Best Banana Muffins
• Mini Chocolate Chip Muffins
• Banana Cream Cheese Muffins
• Bakery Style Pumpkin Muffins

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Coconut Banana Muffins

These coconut banana muffins are the perfect fruity start to your day. Perfect with a cup of coffee, they make breakfast taste like paradise. 

Course Breakfast Ideas

Cuisine American

Keyword banana and coconut muffins, banana coconut muffins, coconut banana muffins

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 standard muffins

Calories 233kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup approximately 2 overripe bananas, mashed
• ½ cup vegetable oil
• ⅔ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened flaked coconut divided
• ¼ cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 350°F. Line muffin tin with liners.
• In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
• Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined.
• Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut and chopped nuts (if using).
• Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
• Transfer muffins to a rack to cool. Serve warm or let cool completely.

Notes

Storage: Store muffins in an airtight container for up to 3 days. Or freeze muffins for up to 3 months. If freezing muffins, I highly recommend individually wrapping each muffin tightly in saran wrap and then placing them in a freezer ziploc bag to keep them from getting freezer burned.

Nutrition

Serving: 1 | Calories: 233kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 121mg | Fiber: 2g | Sugar: 16g

The post Coconut Banana Muffins appeared first on The Novice Chef.

Spicy, Sweet, Irresistible Cornbread Muffins!

As much as I love cornbread, I might love cornbread muffins even more. There’s something about tender, buttery cornbread baked up in muffin form! And this recipe? It’s not just cornbread, y’all. These light, golden muffins are sprinkled with cheddar and studded with jalapeños! For anyone who likes things a little spicy, these wholesome corn muffins are the perfect side dish.

Corn muffins are also great for snacking, so make these for an after-school (or after-work) snack, and watch them disappear. Don’t like jalapeños? No problem! They are just as delicious without –  or you can check out the Tips section for a clever substitute.

(For more cornbread recipes, take a look at this recipe for classic Sweet Cornbread, and this family-sized Cheddar Jalapeño Cornbread without the corn kernels!)

Recipe Ingredients

The ingredients for these jalapeño muffins include both cornmeal and corn kernels, plus fresh jalapeños, and sharp cheddar cheese. So good! Here’s the complete list in more detail. (For the full recipe, scroll on down to the bottom of this post!)

• Flour: All-purpose flour is best here – don’t use self-rising flour, or the muffins won’t have the right texture.
• Cornmeal: Finely ground cornmeal, not medium grind. Medium grind is much chewier and harder than finely ground cornmeal.
• Sugar: Granulated sugar, or for a slightly warmer taste, substitute brown sugar, honey, or syrup. 
• Rising Agents: Using both baking powder and baking soda ensures a light rise.
• Salt
• Butter: Melt and slightly cool the butter before adding it to the batter. 
• Egg: One large, whole egg.
• Milk: Or buttermilk, if you’d like a tangier taste to your cornbread. Both are scrumptious!
• Cheese: Sharp, shredded cheddar cheese.
• Corn: You can use fresh, frozen, or canned corn kernels.
• Green Onions: Chopped.
• Jalapeños: One chopped, and one sliced.

How to Make Jalapeño Cornbread Muffins

Cornbread muffins can be made in a regular muffin pan with cupcake liners, or you can use a cast-iron muffin tin if you have one. My Granny passed down her cast-iron muffin tin to me, and it makes fantastic corn muffins!

• Prepare Your Pan and Oven. To get started, set your oven to preheat to 350°F. Coat a muffin tin with butter, or line it with cupcake liners. You may also use a cornbread pan.
• Whisk the Dry Ingredients Together. Next, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. 

• “Assemble” the Cornbread Muffins. Gently stir in your shredded cheese, corn kernels, green onions, and the chopped jalapeño. Fill the muffin cups 3/4 of the way, and top each one with a jalapeño slice.

• Bake! Bake the corn muffins for 14 – 16 minutes if you’re using a regular muffin tin, or 18 – 20 minutes if you’re using a cast-iron muffin tin. You’ll know the muffins are done when a toothpick inserted in the center comes back clean.
• Enjoy! Serve the muffins warm with a pat of butter.

Tips for Success

What else should you know about this down-home recipe? Glad you asked! These helpful tips for success will ensure a light, buttery, perfect result.

• Sugar: If you want your muffins less sweet, feel free to reduce the amount of sugar or leave it out entirely. The muffins’ texture may change slightly, but they’ll still be great.
• Don’t Overbake: Just like over-mixing, over-baking is the enemy of a good corn muffin. Bake them just until done, and then take them out, so they stay moist.
• Mild Muffins: Not so sure about the jalapeños? You can substitute them with thinly sliced and chopped bell pepper instead. It will still have a hint of “chili” flavor, but without the heat.

Yummy Ideas for Serving

Sweet, spicy corn muffins are wonderful as a snack, but even better as a side dish with a flavorful main course. Especially if you choose a Southern or Southwestern recipe!

• Chili: When chili weather hits, you can’t go wrong adding a side of jalapeño cornbread muffins to your favorite chili recipe. One of our favorites is this incredible Taco Ranch Chicken Chili! 
• Collards: Collards with cornbread are a classic combination for a reason. This easy recipe for Beer Bacon Collard Greens is loaded with all kinds of flavor.
• Beans: Make a pot of pinto beans, or go all out with these Instant Pot Charro Beans. You’ll love these savory beans with smoked sausage, bacon, tomato, and onion.

Leftover muffins can be stored at room temperature for up to two days, in an airtight container. You can refrigerate them for about a week. Be sure to toss any corn muffins that have mold or seem otherwise spoiled.

If you’d like to warm up your cornbread muffins, I suggest the microwave – it literally takes just a few seconds! The oven is also good, though. Warm them at 350°F for 4 – 6 minutes, or until steamy hot.

Can I Freeze This?

Yes, you can store these in the freezer – just cool them down first (this helps prevent freezer burn) and then put them in a freezer bag or another airtight freezer container. Use them within 3 months for maximum freshness and flavor.

More Bread Side Dish Recipes:

• Texas Roadhouse Rolls
• Jalapeno Cheddar Bread
• Homemade Hawaiian Rolls
• Buttery Beer Bread
• Extra Soft Dinner Rolls

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Jalapeño Cornbread Muffins

These Jalapeño Cornbread Muffins are moist, a bit spicy, and have the perfect touch of sweetness! Enjoy them with soup, chili, or just a glass of milk.

Course Muffins

Cuisine American, Tex-Mex

Keyword corn muffins, jalapeno cornbread, recipe cornmeal muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 Muffins

Calories 218kcal

Author Jessica – The Novice Chef

Ingredients

• 1 cup all purpose flour
• ⅓ cup finely ground cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoons salt
• 6 tablespoons butter melted and cooled
• 1 large egg
• ¾ cup milk or buttermilk
• 1 cup shredded sharp cheddar cheese
• ¾ cup corn kernels fresh, frozen or canned
• 2 green onions chopped
• 2 jalapeños 1 chopped and 1 sliced

Instructions

• Preheat oven to 350°F. Coat a cast iron muffin tin or cast iron cornbread pan with butter. (You may also use a regular muffin tin with cupcake liners.) Set aside.
• In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
• In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix.
• Gently stir in shredded cheese, corn, green onions and the chopped jalapeño. Fill muffin tins 3/4 full and top each muffin with a jalapeño slice.
• Bake for 18-20 minutes if using cast iron, or 14-16 minutes if using a regular muffin tin. Muffins are done when a toothpick inserted in the center comes back clean.
• Serve warm with a slab of butter, or store in an airtight container for up to 4 days.

Notes

• Storing: Leftover muffins can be stored at room temperature for up to two days, in an airtight container. You can refrigerate them for about a week. Be sure to toss any corn muffins that have mold or seem otherwise spoiled.
• Sugar: If you want your muffins less sweet, feel free to reduce the amount of sugar or leave it out entirely. The muffins’ texture may change slightly, but they’ll still be great.
• Don’t Over-bake: Just like over-mixing, over-baking is the enemy of a good corn muffin. Bake them just until done, and then take them out, so they stay moist.
• Mild Muffins: Not so sure about the jalapeños? You can substitute them with thinly sliced and chopped bell pepper instead. It will still have a hint of “chili” flavor, but without the heat.

Nutrition

Serving: 1 | Calories: 218kcal | Carbohydrates: 18g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 405mg | Fiber: 1g | Sugar: 4g

The post Jalapeño Cornbread Muffins appeared first on The Novice Chef.

Easy, Quick Muffins for Breakfast or Anytime!

Muffins are a breakfast item that never gets old – whether from classic blueberry to indulgent chocolate chip, muffins are always a hit with the family. For me, though, banana muffins are extra special. They’re such a great combination of light and moist. I’ve already shared my Nutella Banana Swirl Muffins recipe, as well as my Banana Cream Cheese Muffins and Banana Mocha Chip Muffins, too. 

Today, I’m sharing plain and simple banana muffins without the bells and whistles – they’re so tasty, they don’t need anything extra! Make a batch or two of these early in the week, and pull them out for breakfast, snack time, or a lunchbox treat as needed. You can also make extras and freeze them for serving later.

What Are Banana Muffins Made Of?

Let’s take a look at the complete list of ingredients, along with some suggestions for substituting. Here’s what you’ll need to make homemade banana muffins.

• Flour: You will need all-purpose flour or your favorite 1:1 all-purpose flour substitute.
• Cinnamon: For that warm, spiced flavor.
• Salt
• Leaveners: We’ll be using a combination of baking soda and baking powder to make these muffins light and fluffy.
• Sugar: Granulated sugar is fine, or you could substitute raw sugar, coconut sugar, etc.
• Vegetable Oil: For a moist texture without heaviness. Coconut oil would also be fine.
• Eggs: A couple of eggs plus an egg yolk make the muffins rich and give them some lift.
• Sour Cream: Sour cream adds extra flavor and moisture, and activates the baking soda. Plain or Greek yogurt are also good options.
• Brown Sugar: You can use dark or light brown sugar. Dark brown has a more robust molasses flavor.
• Vanilla: Pure vanilla extract.
• Bananas: Mashed overripe bananas make these muffins irresistible! Go for generously speckled bananas or even fully brown ones. (Skip any bananas with liquid areas or mold!)

How to Make Banana Muffins from Scratch

The process for amazing banana muffins? Unbelievably easy. You don’t even need a mixer. Just grab your whisk, and you’re ready to go.

• Get Ready to Bake. To begin, preheat your oven to 350°F, and line a couple of muffin tins with paper liners. Spray them with baking spray, and set them aside for now.
• Mix the Dry Ingredients. Next, put the flour, cinnamon, salt, baking soda, and baking powder in a medium mixing bowl, and give it a quick whisk to combine. 
• Mix the Wet Ingredients. In a separate, larger mixing bowl, whisk together the sugar, vegetable oil, eggs, sour cream, brown sugar, and vanilla.

• Combine Both Mixtures, Plus the Bananas. Add the flour mixture to the wet ingredients, and mix until just combined. Be sure not to overmix, or the muffins will be crumbly. Fold in the mashed banana with a rubber spatula, again mixing until just incorporated.

• Bake! Spoon the batter into the muffin liners, filling each one 3⁄4th of the way full. For the tallest domed tops, space the muffins apart. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Once the muffins are baked, remove them from the oven and place them on a wire cooling rack.
• Enjoy! Serve your banana muffins warm, or let them cool completely and store them in an airtight container.

Baking Tips

These helpful tips make an easy bake even easier. Read on for my best advice for perfect banana muffins.

• Mixing: Make sure to only mix until just combined after the flour mixture has been added to the recipe. Overmixing can cause the gluten to overdevelop, resulting in crumbly muffins.
• Spacing: Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins.
• Add Nuts: For extra texture, add 3⁄4 cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
• Add Chocolate: For an extra-indulgent muffin, try adding chocolate chips along with the bananas.

How to Store Banana Muffins

These banana muffins are super easy to store. You don’t even have to refrigerate them! Just keep them in an airtight container at room temperature, for up to 4 days.

Can I Freeze These?

Yes! Banana muffins can be frozen for up to three months. Cool them completely first, and then wrap each one in plastic wrap. Place the wrapped muffins in a freezer bag or airtight container, mark with the date, and freeze. Thaw at room temperature before serving.

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Banana Muffins

These classic Banana Muffins are soft, fluffy, and moist, baked to a golden perfection. Turn those overripe bananas into your new favorite snack.

Course Muffins

Cuisine American

Keyword banana bread muffins, breakfast ideas, easy banana muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 Standard Muffins

Calories 205kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ⅔ cup all purpose flour
• 1 ½ teaspoon cinnamon
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs + 1 yolk
• ¼ cup sour cream
• ¼ cup brown sugar
• 1 ½ teaspoon vanilla extract
• 1 cup mashed overripe bananas about 2 bananas

Instructions

• Preheat the oven to 350°F. Line muffin tins with paper liners and lightly spray with baking spray. Set aside.
• In a medium sized mixing bowl, whisk to combine the flour, cinnamon, salt, baking soda and baking powder. Set aside.
• In a separate, large mixing bowl, whisk to combine the sugar, vegetable oil, eggs, sour cream, brown sugar and vanilla.
• Add the flour mixture into the wet ingredients and mix until just combined. Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
• Spoon the batter into the prepared muffin tin, filling each one 3⁄4th of the way full. For optimal domed tops, space the muffins apart (as seen in the step by step photos).
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack.
• Serve warm or let cool completely and store in an airtight container for up to 4 days.

Notes

• Mixing: Make sure to only mix until just combined after the flour mixture has been added to the recipe. Over-mixing can cause the gluten to overdevelop, resulting in crumbly muffins.
• Spacing: Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins.
• Add Nuts: For extra texture, add 3⁄4 cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
• Storage: These banana muffins are super easy to store. You don’t even have to refrigerate them! Just keep them in an airtight container at room temperature, for up to 4 days.

Nutrition

Serving: 1 | Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 237mg | Fiber: 1g | Sugar: 14g

More Yummy Muffin Recipes

• Easy Apple Cinnamon Muffins
• Glazed Lemon Poppy Seed Muffins
• Mexican Mantecadas
• Best Pumpkin Muffins
• Mini Chocolate Chip Muffins
• Blueberry Cream Cheese Muffins

The post Banana Muffins appeared first on The Novice Chef.

Blueberry Muffins with a Cream Cheese Swirl!

Blueberry muffins are a classic, and you really can’t go wrong serving them for breakfast, brunch, snacks, or as a part of a fun school lunchbox. Like blueberry scones, they also make a great base for a slightly more decadent treat. These blueberry cream cheese muffins are made with wholesome, from-scratch muffin batter, a smooth cream cheese filling, and a light streusel topping. They have a little of everything and so, so good.

Why You’ll Love This Blueberry Cream Cheese Muffins Recipe

• Easy. Mix up a simple muffin batter, add your berries, then spoon into muffin liners and bake. That’s it! If you can mix ingredients in a bowl you can make this easy muffin recipe.
• Bursting with blueberry flavor. These muffins are loaded with blueberries in every bite.
• Moist & tender. With a delightful cream cheese topping baked into the muffins, every bite of these breakfast treats is moist, fluffy and tender.
• Quick breakfast perfection. These muffins are perfect for when you want to have a quick breakfast ready to go.
• Can be made in advance. You can even make them in advance (see the “Can I Freeze These?” section for tips).

If you love these Blueberry Cream Cheese Muffins, I bet you will love these Banana Cream Cheese Muffins and Pumpkin Cream Cheese Swirl Muffins as well!

The Ingredients You’ll Need

The ingredients list for this recipe looks long, but most of the items are basic pantry staples that you probably already have on hand. Here’s what you’ll need to make these irresistible blueberry cream cheese muffins:

Muffin Batter

• Blueberries: Rinsed, picked over, and de-stemmed.
• Flour: Unbleached all-purpose flour, divided. You’ll need some for the batter itself, and some to coat the blueberries before adding them to the recipe.
• Cornstarch: Adding cornstarch to the flour mixture gives it a lighter, silkier crumb when baked.
• Baking Powder: To make the muffins rise. Be sure to use baking powder, not baking soda, in this recipe.
• Cinnamon: This adds an extra sweetness and oomph to the flavor profile – don’t leave it out!
• Salt
• Vegetable Oil and Butter: You could just use one or the other, but I find that the butter gives a great flavor while the oil keeps things light.
• Sugar: Granulated sugar, or you could substitute raw sugar.
• Eggs: It’s helpful to have the eggs at room temperature before you mix them in the batter, but not essential.
• Milk: The milk should also be at room temperature. I use whole milk.
• Vanilla: Pure vanilla extract is my go-to, but feel free to substitute scraped vanilla bean or vanilla bean paste. 

Cream Cheese Swirl

• Cream Cheese: Have the cream cheese at room temperature for easy mixing.
• Sugar: Granulated, or raw sugar. I would avoid overly large crystals of sugar since you want it to incorporate easily into the cream cheese.
• Egg Yolk: Separate the egg yolk, and set it out to come to room temperature. (Save the white for an omelet, meringue, etc.)
• Vanilla: Pure vanilla extract, scraped vanilla bean, or paste.

Streusel Crumble

• Flour: Unbleached all-purpose flour.
• Brown Sugar: Light or dark brown is fine. Make sure to pack it into your measuring cup for accurate measure.
• Butter: Cold, unsalted butter, cut into small pieces.
• Salt

Is It Better to Use Fresh or Frozen Blueberries for Muffins?

You can use either one – both are good! For times when blueberries aren’t really in season (or when you don’t feel like washing them, picking them over, and drying them), reach for a bag of frozen blueberries. Use them without thawing, and they’ll be great!

What Makes a Muffin Light and Fluffy?

There are quite a few techniques and ingredients involved in keeping these muffins fluffy. Ingredients-wise, using baking powder is essential – it makes the batter rise in the oven as it bakes.

Another important ingredient is vegetable oil, because it makes the muffins moist without weighing them down. But you also have to watch how you stir together the batter; over mixing can make a muffin heavy or crumbly instead of fluffy. Make sure to mix just until the flour mixture is well-incorporated into the wet ingredients. Finally, only filling every other muffin well gives the muffins a little more room to rise in the oven and get that nice domed top.

How to Make Blueberry Cream Cheese Muffins

Making blueberry cream cheese muffins is fun and easy. The easy, step-by-step photos and instructions below will show you exactly how to do it. (For the printable recipe card, scroll on down to the bottom of this post.)

• Prep Work: Before you get started, you’ll want to set your oven to preheat to 375°F. Line a standard muffin tin with liners, and set it aside. Finally, combine your clean blueberries with a tablespoon and a half of flour, and toss to coat. Sift out any extra flour, and set the blueberries aside.

• Combine the Dry Ingredients. In a medium-sized mixing bowl, combine the dry baking ingredients: flour, cornstarch, baking powder, ground cinnamon, and salt. Whisk these lightly to combine.

• Combine the Wet Ingredients. Next, in a large mixing bowl, combine the wet ingredients in stages. First, whisk together the vegetable oil, melted butter, and granulated sugar. Then add the eggs, and whisk until well combined. Last, add the milk and vanilla, and whisk again.
• Combine the Dry and Wet Ingredients in One Bowl. Carefully add the dry ingredients to the wet ingredients, and whisk together until only a small amount of flour remains.

• Add the Blueberries. Add the flour-coated blueberries to the batter and gently fold in the blueberries until combined and no dry flour remains. Be careful not to over-mix, and use a spatula instead of a whisk so you don’t crush the berries.
• Make the Cream Cheese Filling. To make the cream cheese filling, combine the cream cheese, granulated sugar, egg yolk, and vanilla extract in a medium bowl. Vigorously whisk these ingredients until you have a smooth filling mixture.

• Make the Streusel. Combine the flour, brown sugar, cold butter, and pinch of salt in a medium bowl. Using your hands, the rounded side of a spoon, or a pastry cutter, combine these ingredients together until you have a crumbly topping mixture.
• Assemble the Muffins. Using a scoop, fill the muffin liners with blueberry muffin batter until they are approximately 2/3 of the way full. Add about half a tablespoon of the cream cheese mixture to the top of the muffin batter, and swirl with a toothpick (if desired). Spread streusel crumble evenly over each muffin top.
• Bake. Bake the muffins for 25 minutes, or until a toothpick comes out clean. Allow the muffins to cool for at least 15 minutes before serving.
• Enjoy!

Baking Tips

Every recipe has its little tips and tricks that are handy to know, so keep reading for my best advice on making the perfect blueberry cream cheese muffins. You are going to love them!

• Mixer: I love my stand mixer as much as the next home baker, but it’s also nice to have a recipe where there’s no mixer required! This is one of those – so easy.
• Milk and Egg Temperature: For best results, allow the milk and eggs to sit and warm to room temperature for about 15 minutes beforehand. This will allow for better incorporation into the batter.
• Flouring the Berries: The extra flour helps the blueberries stay suspended in the batter, and not sink to the bottom of the muffins.
• Cream Cheese: The cream cheese in the step-by-step photos looks like more of a topping than a swirl, because the blueberries were very big and didn’t give much room to swirl things around! You can do it this way, swirl it, or even split the batter and put the cream cheese in the center. 
• Topping: Streusel topping can be optional, but it adds a nice color and a tiny bit of a crunch to the muffins.
• Extra Berries: For a pretty presentation, you can add a few extra blueberries to the top of each muffin. 

How to Store Blueberry Cream Cheese Muffins

These muffins are easy to store. Just keep them in an airtight container to prevent them from going stale, and store them in the fridge for up to 5 days. 

Can I Freeze These?

Yes, you can freeze blueberry cream cheese muffins for longer storage. I recommend wrapping each one individually in plastic wrap, and then popping all of the wrapped muffins in a freezer bag or storage container. Freeze for up to one month, and thaw in the fridge before serving.

Print

Blueberry Cream Cheese Muffins

Light, fluffy Blueberry Cream Cheese Muffins are packed with fresh blueberries and sweet cream cheese filling. Topped with a simple streusel crumble, these are perfect for a grab-and-go breakfast or a quick snack.

Course Muffins

Cuisine American

Keyword blueberry muffins, breakfast ideas, muffins with blueberry

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Additional Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 14 Muffins

Calories 322kcal

Author Jessica – The Novice Chef

Ingredients

Blueberry Muffin Batter

• 1 ½ cups fresh blueberries rinsed and de-stemmed
• 1 ¾ cup all-purpose flour plus 1 1/2 tablespoons, divided*
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ cup vegetable oil
• 4 tablespoons unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs room temperature
• ½ cup whole milk
• 1 tablespoon vanilla extract

Cream Cheese Swirl

• 8 ounces cream cheese room temperature
• ¼ cup granulated sugar
• 1 large egg yolk room temperature
• 2 teaspoons vanilla extract

Streusel Crumble

• ¼ cup all-purpose flour
• ¼ cup brown sugar packed
• 2 tablespoons cold unsalted butter cut into small pieces
• Pinch of salt

Instructions

• Preheat oven to 375°F. Prepare a standard muffin tin with liners. Set aside.
• In a small bowl, add 1 1/2 tablespoons of flour and the clean blueberries. Toss to coat with flour. Sift out any extra flour and set aside.
• În a medium bowl, combine 1 3/4 cup flour, cornstarch, baking powder, ground cinnamon, and salt. Whisk until combined.
• In a large mixing bowl, add vegetable oil, melted butter, and granulated sugar. Whisk until thoroughly incorporated. Add eggs and whisk until well combined. Then, add milk and vanilla extract and whisk again.
• Carefully add the dry ingredients and incorporate them together until a small amount of flour remains.
• Add flour-coated blueberries to the batter and gently fold in the blueberries until combined and no dry flour remains. Careful not to over-mix.
• In a medium bowl, add cream cheese, granulated sugar, egg yolk, and vanilla extract. Vigorously whisk until well combined.
• In a medium bowl, add flour, brown sugar, cold butter, and pinch of salt. Using your hands, a rounded side of a spoon, or a pastry cutter, combine the ingredients together until crumbly.
• Using a scoop, fill liners with blueberry muffin batter until approximately 2/3 of the way full. Add roughly 1/2 tablespoon of the cream cheese mixture to the top of the muffin batter, swirling with a toothpick if desired. Spread streusel crumble evenly over each muffin top.
• Bake for 25 minutes, or until a toothpick comes out clean. Allow muffins to cool for at least 15 minutes before serving.

Notes

• Storage: Store muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month.

• Mixer: I love my stand mixer as much as the next home baker, but it’s also nice to have a recipe where there’s no mixer required! This is one of those – so easy.
• Milk and Egg Temperature: For best results, allow the milk and eggs to sit and warm to room temperature for about 15 minutes beforehand. This will allow for better incorporation into the batter.
• Flouring the Berries: The extra flour helps the blueberries stay suspended in the batter, and not sink to the bottom of the muffins.
• Cream Cheese: The cream cheese in the step-by-step photos looks like more of a topping than a swirl, because the blueberries were very big and didn’t give much room to swirl things around! You can do it this way, swirl it, or even split the batter and put the cream cheese in the center. 

• Topping: Streusel topping can be optional, but it adds a nice color and tiny bit of a crunch to the muffins.

Nutrition

Serving: 1 | Calories: 322kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 228mg | Fiber: 1g | Sugar: 24g

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