#MuffinMonday: Strawberry and Chocolate Muffin Hearts

Muffin Monday It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I’m keeping the Valentine’s Day spirit alive with my February #MuffinMonday submission. Muffins shaped as hearts! And involving both chocolate and strawberries together. Who doesn’t want to start their morning with a little love in a muffin cup?

IMG_6145As part of our Valentine’s themed school unit, I thought it’d be fun to bake muffins with the boys. It was the perfect way to end the lessons

Bonus points – the boys now have added marbles to their toy collection. I taped an octagon (because who can tape a circle?!?) on the carpet with painters tape and we played a game of rolling the single larger marble into the “circle” to get marbles out of the circle. Firecracker is really into this game. Treat prefers to just kick and stomp through the circle, dispersing every single marble across the floor. If you have other good marble games to play, please share them in the comments!

Treat even took a nap the day we baked these muffins so I was able to put in a little extra photography effort with the help of Firecracker, who really wanted to be in the pictures.

This recipe makes 24 muffin hearts.

Strawberry and Chocolate Muffin Hearts

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 10 oz frozen strawberries, thawed, chopped, and drained
  • 1 egg
  • 2/3 C buttermilk
  • 1/2 C canola oil
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 oz unsweetened chocolate, chopped

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the strawberries, tossing to coat and distribute evenly.
  3. In another bowl, whisk the egg, buttermilk, oil, sour cream, and vanilla until combined.
  4. Add the wet ingredients to the dry ingredients, stirring to incorporate. Fold in the chopped chocolate.
  5. Fill muffin cups halfway with the batter. Gently tuck back the liner and put a marble between the liner and the tin (not in the batter). Bake 20min, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Averie at https://www.averiecooks.com/2014/01/strawberry-chocolate-chip-muffins.html, the method from Getty at http://www.gettystewart.com/does-using-marbles-to-make-heart-shaped-muffins-really-work/*

Strawberry and Chocolate Muffin Hearts for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Bouchon Bakery Style Carrot Muffins from Karen’s Kitchen Stories

Cocoa Beet Chocolate Chip Muffins from Farm Fresh Feasts

Lucky Charms Muffins from Palatable Pastime

Morning Glory Muffins from Food Lust People Love

Rice Cereal Apple Muffins from A Day in the Life on the Farm

Strawberry and Chocolate Muffin Hearts from Sew You Think You Can Cook

#MuffinMonday: Shoofly Muffins

Muffin Monday It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Disclaimer: This post contains affiliate links.

The Shoofly Muffins I’m sharing with you today come from our favorite cookbook of all time,  Brunch at Bobby’s! It’s the only muffin recipe in this book yet is quintessential Bobbby Flay. The molasses in this muffin gives this sweet breakfast treat that punch of flavor and slight smokiness the chef is known for in his cooking.

If you’re making gingerbread cookies this holiday baking season, save some of that molasses for these muffins!

In the summer of 2012 my husband had corrective eye surgery. It’s crazy to think that our kids have never known their dad with glasses! We were married in 2010 and it’s incredible to look back at pictures from our first two years of marriage.

“People change after marriage” is a common adage that’s typically given a negative connotation. Unlike the cartoon figures of men gaining weight and “giving up,” my husband has done the opposite! (With the exception of getting grey hairs; love you, hun!)  He’s dropped the video game play and picked up adventure racing and Crossfit. Looking at photos from our wedding day, he looks like such a baby!

While in Biloxi (sorry about that detour there!) we had dinner at a restaurant called Shoofly…something. I don’t even know if it’s still around. To be honest I don’t even remember anything about the food, but it was in a beautiful setting on the water with an incredible sunset.

Now I’ve never had a shoofly pie so I can’t provide any insight on if this muffin really does taste like the pie that requires shooing of flies. 

This recipe makes one dozen muffins.

Shoofly Muffins

Ingredients:

  • 2 C flour
  • 1 C brown sugar
  • pinch of allspice
  • 1/8 tsp salt
  • 3/4 stick cold butter, cubed
  • 1 tsp baking soda
  • 1 C boiling water
  • 1/2 C molasses
  • 2 tbsp canola oil
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, brown sugar, allspice, and salt. Cut in the butter until crumbly. Set aside 1/2 C of the mixture.
  3. To the remaining flour and butter mixture, add the baking soda, boiling water, molasses, oil, and vanilla.
  4. Fill each muffin cup 2/3 of the way full. Top with the reserved butter and flour mixture. Bake 20 – 25 minutes, until a toothpick inserted comes out clean. Allow muffins to cool 10 minutes before removing to a cooling rack.

*This recipe is adapted from Bobby Flay’s  Brunch at Bobby’s*

Shoofly Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apple Butter Muffin Tops from Farm Fresh Feasts

Apple Streusel Muffins from Karen’s Kitchen Stories

Beet Muffins from Passion Kneaded

Candied Fruit Christmas Muffins from Food Lust People Love

Crab Corn Muffin from Kelli’s Kitchen

Fruitcake Muffins from Palatable Pastime

Jim ‘n Nick’s Cheesy Muffins – Copycat from Making Miracles

Shoofly Muffins from Sew You Think You Can Cook

#MuffinMonday: Butternut Squash Raisin Mini Muffins

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It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Wendy of A Day in the Life on the Farm for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Recently, my husband and I have been getting in the money saving habit of constantly making breakfast burritos. He takes these burritos to work with him on mornings he’s hitting the gym. An act which is saving us about $9 every other day!

He likes filling his burritos with meat (I’ll use leftover chicken/steak from the week or the typical breakfast sausage or bacon), cheese, eggs, and some sort of vegetable medley. The latest vegetable inclusion has been butternut squash. I grab the pre-cut squash from the produce section of the grocery store.

We used about half a tub for his burritos and the other half I used to make mini muffins. And guess what, Firecracker inhaled them! Hooray for sneaky veggies. These muffins were perfect for rounding out a balanced breakfast.

I think next time I’ll try freezing the leftover squash and toss it into their smoothies.

This recipe makes 4 dozen mini muffins.

Butternut Squash Raisin Mini Muffins

Ingredients:

  • 1 3/4 C flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 C sugar
  • 1/2 C canola oil
  • 1/2 C milk
  • 1 3/4 C mashed butternut squash
  • 3/4 C raisins
  • cinnamon sugar, for topping

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a mini muffin tin.
  2. Whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  3. In a large bowl, beat the eggs, sugar, oil, and milk together. Add in the squash until combined. Add the flour mixture and stir until fully incorporated. Fold in the raisin.
  4. Spoon batter into prepared muffin tin, 3/4 full. Sprinkle the top of each muffin with cinnamon sugar. Bake 10-15 minutes, until a toothpick inserted comes out cleanly. Allow to cool 5 minutes before removing from the pan to a cooling rack.

*This recipe is adapted from Becky at http://www.thetwobiteclub.com/2015/01/cinnamon-crunch-butternut-squash-muffins.html*

Butternut Squash Raisin Mini Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Ackee and Saltfish Muffins from Passion Kneaded

Apple Cinnamon Muffins from Farm Fresh Feasts

Bacon Gruyere Muffins from Karen’s Kitchen Stories

Butternut Squash Raisin Mini Muffins from Sew You Think You Can Cook

Lemony Olive Oil Muffins from A Day in the Life on the Farm

Swiss Almond Vanilla Muffins from Food Lust People Love

Zucchini Walnut Muffin from Palatable Pastime

#Muffin Monday: Graham Cracker Muffins with Carrots and Raisins

fb5cd-muffin2bmonday2bcropIt’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Kelly of Passion Kneaded for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Today’s muffin post was really supposed to be shared with another fun blogging group, Crazy Ingredient Challenge. This month’s ingredients were Graham Crackers and Carrots. I had all intentions to post with the group on the 20th but it never happened. (To see everyone else’s carrot & graham cracker combinations click here: 

My break from blogging over Easter weekend lasted into the week. My husband was out of town for work but my mom came to visit. And we had a blast! Instead of blogging at night, we were catching up on Once Upon a Time eating snacks and drinking mimosas. During the day we ventured to see the Hollywood Sign (I’ll probably do an entire blog post about our experience) and went to the Palos Verdes Lighthouse where we saw a whale! Firecracker and I had another preschool tour, too.

So, we made these muffins ON the 20th before heading to the lighthouse. We were out all day and there weren’t enough minutes left to my day to photograph, write, and post before the 20th was over on the east coast. So… I’m sharing it with Muffin Monday instead!

CIC-headerBut you know what, maybe my doing so will help pique someone’s interest about CIC? Join us!

These muffins are probably not healthy – even though they do have some fruits and veggies mixed right in. They are deliciously moist and full of flavor, though.

Graham Cracker Muffins with Carrots and Raisins

Ingredients:

  • 9 graham crackers, divided use
  • 2 1/4 C flour, divided use
  • ½ C sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 C milk
  • 1/3 C canola oil
  • 1 tsp vanilla extract
  • ½ C shredded carrot
  • ½ C raisins
  • ¼ C brown sugar
  • ½ tsp pumpkin pie spice
  • 3 tbsp butter, melted

Steps:

  1. Preheat oven to 400 degrees F. Line 15 standard size muffin cups with liners.
  2. Pulse graham crackers in a food processor until they’re crumbs.
  3. In a large bowl, whisk together 2 C flour, 1 C of the graham cracker crumbs, baking powder and salt.
  4. In another bowl, whisk together the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded carrot and raisins.
  5. Fill prepared muffin tins 2/3 of the way with batter.
  6. In a small bowl, whisk together the remaining flour, ¼ C graham cracker crumbs, brown sugar, and pumpkin pie spice. Stir in the melted butter until crumbly. Top the muffins.
  7. Bake 16-18 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from HowSweetEats at http://tastykitchen.com/blog/2012/07/graham-cracker-chocolate-chip-muffins/*

Graham Cracker Muffins with Carrots and Raisins for #MuffinMonday and #CrazyIngredientChallenge

And don’t forget to check out these other muffin recipes:

Buttersquash Muffins by Karen’s Kitchen Stories

Lemon Crumb Muffins by Making Miracles

Strawberry Orange Muffins by A Day in the Life in the Farm

#MuffinMonday: Coffee Cake Muffins

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It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Wendy of A Day in the Life on the Farm for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

While I typically try to provide some slight form of nutrients in my muffins, sometimes (like last month) it’s just about comforting deliciousness. Not that healthier muffins can’t be delicious. But. You know what I mean.

Originally the thought for making coffee cake muffins came about by needing to use up a tub of Greek yogurt in my fridge before its expiration date. My husband suggested I make a version of our favorite coffee cake. I thought I’d make it into muffins to satisfy March’s #MuffinMonday. But then I realized, my coffee cake is truly a cake and wouldn’t qualify with the muffin method of baking. It really has been too long since I’ve visited that recipe and need to do so again soon!

With coffee cake muffins now needing to fill a void in my stomach, I reached out to trusy ole Pinterest.

Coffee Cake Muffins | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

These muffins are bursting with cinnamon. And there’s almost nothing better than cinnamon! To kick that coffee cake element into full gear, these muffins get a streusel topping added. I had quite a bit of streusel topping leftover, so I toasted it up for 10 minutes in an even layer on a baking sheet. It’s perfect for topping your morning yogurt.

There is also a simply vanilla glaze to go over the top of the muffins. I assure mine did receive a drizzle of extra sweetness, though by the time I got around to pulling out my camera, it was invisible.

This recipe makes 1 dozen muffins.

Coffee Cake Muffins

Ingredients for streusel:

  • 1/3 C superfine sugar
  • 1/3 C brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick butter, melted
  • 1 1/2 C flour

Ingredients for muffins:

  • 1 1/2 C flour
  • 1/2 C brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 C milk
  • 1/3 C canola oil

Ingredients for glaze:

  • 1/4 C powdered sugar
  • 1 tsp milk
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
  2. Make the streusel: Whisk together the sugars, cinnamon, and salt. Add the melted butter. Fold in the flour until fully incorporated, break apart into crumbs, spread out on a baking sheet, and set aside.
  3. Make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. In another bowl, whisk together the eggs, milk, and oil. Fold the wet ingredients into the dry and stir to combine.
  4. Divide the batter among the prepared muffin tin. Top with the streusel, patting it down into the muffin. Bake 15-18 minutes, until a toothpick inserted comes out cleanly. Remove muffins to a cooling rack.
  5. Make the glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled muffins.

*This recipe is adapted from Chungah at http://damndelicious.net/2014/03/24/coffee-cake-muffins/*

Coffee Cake Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apple Oatmeal Muffins by Food Lust People Love

Asparagus Goat Cheese Muffins by Farm Fresh Feasts

Cacao Nib Muffins with Dark Chocolate Glaze by Karen’s Kitchen Stories

Cheese & Thyme Muffins by Passion Kneaded

Coffee Cake Muffins by Sew You Think You Can Cook

Oh My Darling Muffins by A Day in the Life on the Farm

#MuffinMonday: Lemon Poppy Seed Muffins

fb5cd-muffin2bmonday2bcropThere is a coffee shop near our home that we walk by quite often on our walk to and from Whole Foods. When we first moved here we discovered how incredible their muffins are, and Firecracker particularly fancies them. If he’s hungry or tired, he’ll declare that he wants a muffin as we walk by. And now that he’s in a forward facing car seat, he asks when we’re driving, too!

Normally we order a blueberry, cinnamon, or chocoalte muffin, but last time he went to the coffee shop with my husband, they got a lemon poppy seed muffin. I’m going to assume they were running low on the day’s muffin stock. Turns out he liked it so much we had to make some at home! Brining us to the first #MuffinMonday (and muffin) of the year.

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

These muffins are best served with a bit of butter.

Lemon Poppy Seed Muffins

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking soda
  • 1 1/2 tbsp lemon zest
  • 1/4 tsp salt
  • 1 stick butter, melted
  • 3/4 C sour cream
  • 2 eggs
  • 2 1/2 tbsp lemon juice
  • 2 tbsp poppy seeds

Steps:

  1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, lemon zest, and salt.
  3. In another bowl, whisk together the melted butter, sour cream, eggs, and lemon juice. Combine wet ingredients into dry. Fold in the poppy seeds.
  4. Divide batter among 12 muffins. Bake 18 minutes.

*This recipe is adapted from Jess at http://jessfuel.com/2015/07/08/lemon-poppy-seed-mini-muffins/*

Lemon Poppy Seed Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Baba Ganoush Muffins from Food Lust People Love

Basic Banana Muffins from A Day in the Life on the Farm

Gruyère, Roasted Pepper, and Thyme Muffins from Karen’s
Kitchen Stories

Lemon Poppyseed Muffins from Sew You Think You Can Cook

Healthy Tiramisu Muffins from Farm Fresh Feasts

Maple Bacon Muffins from Palatable Pastime

Orange Oat Muffins from Passion Kneaded

Countdown to 2017: Breakfast

unnamedIt’s day two of the Countdown to 2017 – and it’s arguably the best round-up of them all: breakfast!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

Breakfast is absolutely my favorite meal of the day and when we’re in a pinch for what to do for dinner, the answer is always to whip up some waffles or pancakes.

Muffins saw an increase in my kitchen this year as I’ve joined in with #MuffinMondays once a month. There are even some egg dishes that are making the cut this year!

Almond Croissant French Toast

Bacon Cinnamon Rolls with Maple Glaze

Breakfast Quinoa

Buttermilk Cornmeal Waffles with Blackberry Syrup

Chocolate Chip Blood Orange Muffins

Chocolate Chip Pancakes

Dutch Cream Waffles

Frittata with Jalapeno Pesto

Olive Oil Poached Eggs with Tomato Relish

Best Breakfast of 2016 | Sew You Think You Can Cook

Check out some more great recipe round-ups here: An InLinkz Link-up