Blueberry Cream Cheese Muffins

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

blueberry-cc-muffins-title

If you can’t tell by all of the breakfast muffins on my blog, we really {really} like eating muffins.  I typically make them on Sunday mornings, so that I can indulge in one and send the rest to work with the Tall Boy for breakfast throughout the week.

The cream cheese in the batter keeps these muffins nice and moist, with just the right amount of fluffiness.  If you like blueberry muffins with just a hint of lemon flavor and a nutty-struesel top, these are for you!

blueberry-cc-muffins-2

For these muffins, I used Silk Unsweetened AlmondCoconut Blend.  And even though this is a sponsored post, I mean it when I say I love it.  Like really puffy-heart love it.  I’ve been using it for everything lately, including baking and other sweet treats like this Frozen Coconut Berry Pie and Blueberry Coconut Popsicles.

I’m predictable in my breakfast routine in that I eat a bowl of steel-cut oats nearly every weekday.  And historically, I’ve made my oats with water rather than milk {watching those calories, you know}, but for just 35 calories per 8-ounce serving, I’ve been using Silk to jazz up my mornings.  It makes my oats so much creamier and less boring.  Plus, since I’ve been trying to make better eating choices lately, I really love that Silk products are dairy-free and gluten free.

My kiddo loves it, too.

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

This recipe makes 12 muffins, and the almond struesel on top is the perfect pairing with the AlmondCoconut Blend I used in the batter.

Blueberry Cream Cheese Muffins

makes 12 muffins

Blueberry Cream Cheese Muffins

Ingredients

  • 1 cup fresh blueberries
  • 2 cups all-purpose flour, divided
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 3-ounces cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 cup Silk Unsweetened CoconutAlmond Blend
  • 1/4 cup melted butter
  • 2 eggs
  • For the struesel:
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 cup slivered almonds
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
  2. Toss blueberries with 2 tablespoons flour; set aside.
  3. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
  4. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
  5. Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
  6. Divide batter evenly between 12 muffin tins.
  7. To make the struesel:
  8. Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
  9. Bake at 400 for 18 to 20 minutes.
http://kitchenmeetsgirl.com/blueberry-cream-cheese-muffins/

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XO, Ashley

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This conversation is sponsored by Silk. The opinions and text are all mine.

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Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ‘em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ‘em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1/2 cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, 3/4 cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
http://kitchenmeetsgirl.com/pepperoni-pizza-muffins/

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ‘em}.

XO, Ashley

 

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Chocolate Mocha Frosted Donuts

There’s no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.  Use International Delight Sweet and Creamy Light Mocha Iced Coffee to make the the chocolaty-glaze that takes these baked chocolate donuts up a notch!

mocha-donuts---title

So, summer is officially over for us here.

Don’t get me wrong, it’s still in the 90′s (ugh) and we’re hitting the pool this weekend, but it was back to school for us this week.  While I’ve been crying into my morning coffee, Doodle is pretty pleased with his new second-grader status:

doodle

So, to cheer myself up and to make a special back-to-school breakfast, we made donuts.  Specifically, these Chocolate Mocha Frosted Baked Donuts.  So good, so easy, so chocolaty…and not as heavy on the calorie-count as those from the donut shop.

Especially not when you use International Delight Light Mocha Iced Coffee in the glaze.

But I’ll be honest, when I “sampled” this iced coffee prior to making the donuts, I just about sampled my way to an empty carton.

There's no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.

Anyone who knows me knows my love of coffee, so when I had the opportunity to create a summer treat with International Delight’s iced coffees…well, I was pretty much in coffee-flavored baked goods heaven.

Have you tried these iced coffees yet?  My parents – coffee lovers like me, but not ones to drink iced coffees – raved over this drink when they happened to stop by over the weekend during this photo shoot.

mocha-donuts-3

For this recipe, I used my trusty donut pan – if you don’t have one of these bad boys, I highly recommend getting one.  It really only takes a few minutes to mix up your own donut batter, and you can a better-for-you version of bakery style donuts right at home.

mocha-donuts-2

Get in my face.

 

Chocolate Mocha Frosted Donuts

Chocolate Mocha Frosted Donuts

Ingredients

  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • For the chocolate mocha glaze:
  • 1 1/4 cup powdered sugar
  • 3 tablespoons International Delight Mocha Iced Coffee
  • 2 teaspoons vanilla
  • sprinkles, if desired

Instructions

  1. Preheat oven to 325. Spray a donut pan with non-stick spray and set aside.
  2. Whisk together flour, sugar, cocoa powder, baking soda and salt in a medium bowl.
  3. Whisk together buttermilk, egg, melted butter and vanilla in a small bowl.
  4. Pour the wet ingredients into the dry together and stir together until well-combined. The batter will be fairly thick - I used a spoon to portion the batter into the donut pan cavities, filling each one about two-thirds full.
  5. Bake for 11 to 14 minutes or until a toothpick inserted into the center comes out clean. All donuts to cool in pan for approximately 5 minutes and then invert onto a wire rack to cool completely.
  6. To make the glaze:
  7. Whisk together powdered sugar, mocha iced coffee, cocoa powder and vanilla in a medium bowl. If the glaze is too thick, add more iced coffee until desired consistency is reached.
  8. Dip donuts into the glaze (I dipped mine twice), shake off the excess, and cover in rainbow sprinkles.
http://kitchenmeetsgirl.com/chocolate-mocha-frosted-donuts/

Do you love iced coffee as much as I do?  Then be sure to head over to International Delight’s Facebook page to enter to win one of 100 tumblers given away weekly through the end of the month!

iced delight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

XO, Ashley

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French Breakfast Puffs

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

{Pssst….there’s a really awesome giveaway below, so if you’re looking for that, scroll on down}

Not long after I got married {nearly 10 years ago, holy smokes}, a work friend invited me to a Tastefully Simple party. One of the prepared muffins we got to sample were the Cinnamon Muffin Melts, which tasted like a sinful heaven to me.  I splurged on a box, which I made around the time of my first anniversary.

The Tall Boy went bonkers over them.  I mean, really, really bonkers.  And if you know my husband, that’s saying a lot when it comes to sweet breakfast breads.  But since those boxed mixes were pricey, we’ve only had them a time or two over the years.

Until now.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Recently, I was paging through some of my grandmother’s old recipes and books, and I stumbled on this one. Reading through the ingredients and method, I knew it was the homemade version of those cinnamon muffin melts I’d made all those years before.

Only way better.

The biggest problem with these muffins is that they are not diet friendly. Hello, you dip them in butter and then roll ‘em around in a cinnamon-sugar mixture.  Socrazygood.  And so worth it.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

These French Breakfast Puffs are highly addictive. Paired with a steaming cup of coffee, I’m in pure breakfast bliss gobbling these up on a weekend morning.

Or a Wednesday morning, I’m not particular. ;-)

French Breakfast Puffs

makes 9 muffins

French Breakfast Puffs

Ingredients

  • 1/2 cup sugar
  • 1/3 cup butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • For the topping:
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
  3. Cream together the sugar, butter and egg in a large bowl. Add sifted flour mixture to the creamed mixture alternately with 1/2 cup milk, beating well after each addition.
  4. Fill greased muffin tins two-thirds full. Bake at 350 for 20 to 25 minutes.
  5. For the topping:
  6. Mix together the cinnamon and sugar.
  7. Remove muffins from the pan while they are still warm, and immediately dip them in the melted butter. Then roll the butter-covered muffin in the cinnamon sugar mixture. Serve warm.
http://kitchenmeetsgirl.com/french-breakfast-puffs/

And now for some really fun news…my friend Lindsay over at Life, Love and Sugar is celebrating her two-year blogiversary today.  To celebrate, she’s gathered a group of super awesome bloggers to bring you this giveaway:

A 16 GB Wifi iPad Mini OR a $300 Amazon giftcard

Seriously, how awesome is that?!?!

giveaway 2

Just follow the prompts in the form below to enter – it’s easy-peasy! Good luck!

XO, Ashley

 

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Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ‘em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. ;-)

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/4 cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or unthawed frozen blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.

adapted from All Recipes

http://kitchenmeetsgirl.com/blueberry-banana-muffins/

XO, Ashley

 

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Jamaican Banana Bread

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

You know I’m a sucker for banana bread.  I could pretty much eat it for every meal of the day and be a happy camper.  If you search for banana bread recipes on my site, you’ll probably find close to a dozen, because I can’t stop trying different versions.

For a person who doesn’t care all that much for bananas in their original form, I’m all about banana bread.

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

 This recipe is very similar to an older {less well-photographed but my absolute FAVORITE banana bread of all time} recipe on my blog, and just about as good.  I’m hard-pressed to turn any banana bread down, especially one that combines the flavors of lime, coconut, and rum.

You should definitely give this one a try – especially since it’s a Cooking Light recipe, which means it’s basically health food, right? ;-)

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Jamaican Banana Bread

Jamaican Banana Bread

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe banana
  • 1/2 cup fat-free milk
  • 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed brown sugar
  • 2 teaspoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut

Instructions

  1. Preheat oven to 375°. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.
  2. Combine 2 tablespoons softened butter and cream cheese in a large bowl and beat with a mixer on medium speed until well combined. Add 1 cup of sugar; beat well. Add 1 egg; beat well.
  3. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Combine banana, milk, dark rum, grated lime rind and juice, and vanilla; stir. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup coconut.
  4. Pour into prepared pan and bake at 375 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack and cool slightly.
  5. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
http://kitchenmeetsgirl.com/jamaican-banana-bread/

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

XO, Ashley

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35 Creative Cinnamon Rolls

35 Creative Cinnamon Rolls Roundup

With the two major brunch holidays just around the corner, we wanted to make sure you had plenty of delicious menu options & you just can’t have a good brunch without warm, delicious cinnamon rolls. So we went searching & found 35 of the most creative cinnamon rolls out there! From cookies to potatoes and everything in between, these definitely aren’t your ‘from a tube’ breakfast treat!

 

35 Creative Cinnamon Rolls



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Thin Mint Protein Shake

This Thin Mint Protein Shake comes in at under 250 calories, contains a whopping 38 grams of protein, and is only 6 Weight Watchers Points Plus per serving!

This Thin Mint Protein Shake comes in at under 250 calories, contains a whopping 38 grams of protein, and is only 6 Weight Watchers Points Plus per serving!

 I know, I’ve been a little MIA lately.  I spent a good portion of February with a cold/flu, which is the third time since October I’ve had the same junk.  And as I spent my days sucking on throat drops, downing hot tea, and generally feeling miserable, I came to a conclusion: I need to spend a bit more time taking care of me.  Between work, Doodle’s karate schedule, the blog, and trying to fit in all of the other stuff I have to do (i.e.: laundry, groceries, trying to tame the havoc left behind by a 6-year old boy, sleeping on occasion), there wasn’t much time left over for me.  And like most women, I tend to put my own needs at the bottom of the list.

And then I realized – I can’t take care of anyone else if I’m not taking care of myself first.

I’m not going to bore you with the details, but I decided one of the things I need to do for me is to make some changes to my eating habits – not an easy prospect when you’re a food blogger.  Don’t worry, I’m not going to totally change the focus of my blog, but I am going to share some of my “healthier” recipes with you here and there – if only so that I’m not tempted to eat so many cakes and brownies during photo shoots. ;-)

And because I am a long-time Weight Watchers participant, I’m going to do my best to calculate points to go along with some of the recipes I share.

This Thin Mint Protein Shake comes in at under 250 calories, contains a whopping 38 grams of protein, and is only 6 Weight Watchers Points Plus per serving!

I always, always, always eat breakfast (typically oatmeal), but it doesn’t always ever keep me full all morning.  As a result, I end up snacking on other stuff (junk) until lunchtime – and when you work a sedentary job, that’s not a good combination.  Lately, I’ve been mixing up protein shakes in the morning.  I used to think protein powder was primarily for weightlifters, but I’ve found a scoop in my morning smoothies really does helps keep me full.  I’ve been trying some various flavor combinations, and right now, this Thin Mint version is at the top of my list.

Thin Mint Protein Shake

Thin Mint Protein Shake

Ingredients

  • 1/2 cup nonfat plain Greek yogurt
  • 1 scoop vanilla protein powder
  • 2 tablespoons sugar-free chocolate pudding mix
  • 1/8 teaspoon mint extract
  • 1/2 cup water
  • ice cubes - I like my shakes thick, so I use 10-12; adjust to your preference

Instructions

  1. Combine all ingredients in blender and pulse until desired consistency is reached.
http://kitchenmeetsgirl.com/thin-mint-protein-shake/

Note: calorie count and points plus values do not include whipped cream or cookies.

NutritionLabel

Disclaimer: I am not a nutritionist; these nutrition facts are based on my best estimates based on the products I used in creating this recipe. Since I’m currently counting points on Weight Watchers, I’m calculating this information for my personal use. Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc.  This site is not a substitute for the services of a trained health professional.  The nutritional information above is for informational purposes only. 

XO, Ashley

 

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Bakery-Style Lemon Poppyseed Muffins

Don’t hit the bakery when you can make your own muffins just as easily!  These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft.   To get a big, rounded top, make sure you fill your tins all the way to the top, and use the baking tips outlined below.

Don't hit the bakery when you can make your own muffins just as easily!  These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft.

According to the National Weather Service, it’s been the 9th coldest start to February in Wichita history.  I’ve been wearing long underwear under my jeans on a daily basis – even while at home.  I’m so over winter by now, I can’t even tell you.

So when the temperatures warmed up to the 50′s over the weekend, I couldn’t stop myself from breaking out the lemons.

After weeks of sub-zero windchills, temperatures in the 50′s seem like a heat wave – almost like spring!

Don't hit the bakery when you can make your own muffins just as easily!  These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft.

And spring screams lemon to me. ;-)

I’m also a sucker for breakfast muffins on the weekend, so the result here was obvious: my favorite bakery-style lemon poppyseed muffins.  These also happen to be the Tall Boy’s favorite muffin, so it was a win-win around here for breakfast.

Don't hit the bakery when you can make your own muffins just as easily!  These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft.

Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.

It’s like muffin magic!

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1 1/2 cups plain low-fat yogurt
  • For the drizzle:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice

Instructions

  1. Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
  2. In the bowl of a stand mixer, beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. DO NOT OVER MIX, or your muffins will turn out hard and tough.
  3. Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
  4. Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
  5. Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.

recipe from Cook's Illustrated, baking tips from Sally's Baking Addiction

http://kitchenmeetsgirl.com/lemon-poppyseed-muffins/

XO, Ashley

 

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Homemade Baking Mix

Skip the box mixes and keep this Homemade Baking Mix on hand instead.  With this basic baking mix you can make quick, tasty homemade biscuits in minutes—or use it in any recipe that calls for biscuit mix.

Skip the box mixes and keep this Homemade Baking Mix on hand instead.  With this basic baking mix you can make quick, tasty homemade biscuits in minutes—or use it in any recipe that calls for biscuit mix.

So, last weekend I wanted to make a coffee cake…more specifically, this coffee cake:

{recipe coming soon!}

cherry-coffe-cake---close

…but I didn’t have any Bisquick or boxed baking mix on hand.  Since it’s not something I use often, and because it takes up valuable space in my small pantry, I usually avoid recipes that require it.  But making your own mix is just about as easy as scooping out of a store-bought box, and you know exactly what that ingredient list contains!

Most likely, you already have all of these ingredients at home.  The great thing is that you may use this mix to make biscuits, pancakes, or any recipe that calls for baking mix.  And now the Tall Boy is thrilled I’m keeping this on hand, so he can have biscuits and gravy a little more often!

Skip the box mixes and keep this Homemade Baking Mix on hand instead.  With this basic baking mix you can make quick, tasty homemade biscuits in minutes—or use it in any recipe that calls for biscuit mix.

Homemade Baking Mix

makes 6 cups

Homemade Baking Mix

Ingredients

  • 5 cups flour
  • 1/4 cup baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (16 tablespoons) butter or margarine

Instructions

  1. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter until mixture is crumbly.
  2. Refrigerate in an airtight container for up to 6 weeks. You may freeze it for longer storage.
  3. To make Biscuits:
  4. Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto ungreased cookie sheets and bake at 450 degrees for 10-12 min.
  5. 1 cup of mix will yield about 6 biscuits.
http://kitchenmeetsgirl.com/homemade-baking-mix/

XO, Ashley

 

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