Category Archives: Muffins

Mini Banana Muffins

Finally. We stop devouring bananas long enough to have three bananas go brown. Seriously, my family consumes a fantastic amount of bananas, at least a good couple bunches a week. Rarely do we have brown bananas. For eating, I prefer the beautifully rich yellow ones that still have green ends. Then when I peel it open, there is no sign of bruising on the pale creamy flesh, which still resists a little before yielding. Just a hint of tartness before the sweetness settles in. Yes, I can be picky like that, but I would take a sub-par banana anyway. 😉

So I’ve got these three large squishy, sorry looking fruits sitting on the dinner table. Time to make muffins.

Mini ones are just so darn cute. It’s impossible to eat just one. I stopped looking up banana bread recipes a long time ago. These days I just use what I have and make it up along the way. They always come out differently, just like my chocolate chip cookies.

This particular batch packs a powerful banana punch and is super moist. For banana bread lovers!

Super Banana Muffins, Mini-ed
makes 24 mini muffins plus 6 regular ones

3 large bananas, mashed to make about 1 1/2 cups
2 large eggs
1 tsp. vanilla extract
1/3 c. oil
1/4 c. whole milk
1/2 c. packed brown sugar
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4. tsp. salt

  1. Mash the bananas in a large bowl and mix thoroughly with the eggs, oil, vanilla, and sugar.
  2. Mix in the rest of the ingredients until smooth, take care not to over mix.
  3. Spray mini muffin tins with cooking spray and fill with batter. Spoon the rest of the batter into sprayed regular muffin tins.
  4. Bake in a preheat oven at 350 degrees. 20 minutes for mini muffins, 25-30 for regular muffins.

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Filed under Banana, Comfort Food, Muffins, Snacks

Lightly Spiced Plum Mini Muffins

I was given jelly moulds by a nice lady a couple months ago. I had been slightly worried that I couldn’t bake in them, since I really don’t do jelly. But I really shouldn’t have worried, they release wonderfully and give the baked good such a terrific, even browning. I imagine that I’d be making interestingly shaped cakes in the future, like this one.

I had originally created this recipe for making mini muffins but the recipe made too much batter so I dumped the remaining batter into my sprayed jelly mould. I liked the result. It slices like a light version of a pound cake. A mellon shaped pound cake.

The texture of the muffins are terrific! I could stop nibbling for the texture alone. It’s tender, almost like cake, due to the creaming method used to make them. It has a light, open crumb, and has an almost velvety feel in your mouth.

The taste is pretty darn fine too. Soft vanilla supporting the spicy cinnamon. The result is that when you first bite into it, vanilla eagerly greets your nose and your palate, then cinnamon provides the warm afterglow, which is punctuated by the tartness of the plum.

I pressed a piece of fresh black plum into each muffin to contrast the sweetness and balance the muffin. These are great as a snack. Try to eat just one. Just try!

Lightly Spiced Plum Mini Muffins
makes 24 mini muffins plus more batter for a small, 6 inch cake

2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. light brown sugar
1 c. milk with 1 Tbsp. vinegar stirred into it
2 eggs
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 large black plum, cut into 24 little bites

Preheat the oven to 350 degrees and spray your muffin pans well, or grease and flour. Whisk together flour, baking powder, baking soda, and salt together. In a separate bowl, cream the butter and sugar together until fluffy and light. Add the eggs one at a time and blend well. Add the vanilla and cinnamon, mix again. Now add alternately the flour mixture and the soured milk. First 1/3 flour, mix well, followed by 1/2 milk, and mix well again. End in flour.

Spoon the batter into the muffin pans and press a piece of plum into the centre of each muffin. You can make the rest of the batter into more mini muffins if you have the extra tins, or into a small cake pan, or regular muffins, adjust the baking times accordingly.

Bake the mini muffins for about 20 minutes. Let cool before removing from pans.

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Filed under Breakfast, Muffins, Snacks

Corn Muffins

I’ve met few people who didn’t like corn muffins or corn bread. I know my family really likes them. Just last night when my brother was done with dinner, fifteen minutes later he asked if he could have another corn muffin. It’s nothing spectacular but it sure could be addictive. The corn provides a delicious nuttiness to the muffins and a satisfying crunch.

The texture of corn muffins can vary from soft to crunchy. It all depends on the ratio of flour to corn meal. If you let the corn meal soak a little while, it would also produce a softer muffin. You can also add anything your heart fancies, from bacon bits to green onions to cheese cubes to blueberries to maple syrup to nuts to freshly cut corn. It’s all good. 🙂 And great for breakfast. Or lunch. Or dinner. Or after dinner.

Corn Muffins
adapted from The America’s Test Kitchen Family Cookbook
(makes 12 large muffins)

2 cups flour
1 cup cornmeal (stone ground if possible)
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1/2 cup butter, melted (I used oil and it worked out fine)
3/4 cup plain yogurt
1/2 cup milk
2 eggs

Preheat oven to 400 degrees and line muffin pan with paper liners or spray with non-stick cooking spray.

Whisk together all dry ingredients except for the sugar in a large bowl. Whisk together everything else until well blended. Pour this mixture into the dry ingredients. Mix until moistened and no lumps remain. Scoop into the muffin pan. Do not level the surface.

Bake for about 18 minutes until golden and a toothpick inserted into the centre comes out with a few crumbs clinging to it. Do not over bake.

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Filed under Breakfast, Muffins

Banana Chocolate Muffins

It seems that my sister’s stomach flu has found its way to me. I feel just a bit sickly, no where near as sick as she was, but unwell. But let’s not talk about my health, let’s talk about banana bread.

Most of you have probably made banana bread some time in your baking career, maybe multiple times. Maybe you’re obsessed with it. Just like me. There’s always a better loaf out there. I just haven’t found it yet. That’s when I’m not making them. After I’ve made a load, however, I always claim that THIS is the best, and then I continue my search for another, better one. What kind of banana bread do you like? Dense or fluffy? Nuts or no nuts?

Let’s just say I take on banana bread in all shapes and forms.

These ones are a bit different. They have a bit of chocolate flavour in them, not enough to overpower that banana flavour, but enough to…I don’t know, perk them up a bit? These contain sour cream, which puts them in the light and fluffy category. You could also just as easily bake this in a loaf pan, just adjust the time accordingly.

And these don’t contain much fat, all the more reason to try yet another banana bread recipe. 🙂 Perfect for breakfast.

Banana Chocolate Muffins
(makes 12 large muffins)

2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

1/4 cup oil
1/2 cup chocolate chips, or 3 oz. semisweet chocolate, chopped
3/4 cup brown sugar
2 large eggs
1 cup mashed bananas, about two
2/3 cup sour cream
2 Tbsp. milk
Chocolate chips to sprinkle on top
1 tsp. vanilla

Preheat oven to 400 degrees, the secret to high dome muffins is to fill the pan full and bake on high heat for the first ten minutes or so. Combine the first four ingredients together and stir well.
In a separate bowl over simmering water, melt the chocolate with oil, and let cool slightly. Add sugar, sour cream, milk, eggs, bananas, and vanilla. Stir until well combined.
Add the dry ingredients to the wet, stir until combined. Take care not to over stir. Spoon into muffins pans lined with paper liners and sprinkle chocolate chips on top.
Bake for 10 minutes. Reduce temperature to 350 degrees and bake for another 10 minutes, or until a toothpick inserted into the centre of the muffin comes out clean.
Have with some milk, or coffee. Enjoy! 😀

Carolyn ❤

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Filed under Banana, Breakfast, Chocolate, Muffins