Archive for the ‘Muffins’ Category

Let me preface this by saying, I am not a morning person.  I”m not the type to spring out of bed on the first alarm and be ready for the day.  And because I am not getting up early (usually up around 8 or 9 on the weekends, I can’t do the 11 wake up anymore I’m too old for that….my back starts hurting if I lay there too long.  No joke) , in return I am going to bed too late to get those said 8 hours to get up early the next morning.  It’s a viscous cycle.  But on the rare occasion that I do get that rest and it’s an early rise, why not fill the kitchen with a delicious smell of muffins baking in the oven.

These cinnamon carrot muffins were quite tasty.  I love that you can see the carrot shreds throughout the muffin.  Although they are still good reheated, I really think these are best straight out of the oven.  Jazz these up with some cream cheese drizzle if you want to sweeten them up a bit.

(Printable Recipe)

Cinnamon Carrot Muffins

Recipe from Whole Living


  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tbsp wheat germ
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs, room temperature
  • 3/4 cup light brown sugar
  • 2 cups finely grated carrots (4-5 carrots)

1.  Preheat oven to 350 degrees.  Line a standard muffin tin with paper cups.  Set aside.

2.  Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a a medium bowl.  Set side.

3.  In a large bowl, combine vegetable oil, buttermilk, eggs, brown sugar, and carrots.  Fold dry ingredients into wet and mix until combined.

4.  Spoon batter into cups.  Bake until a toothpick comes out clean, about 19-22 minutes.  Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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Another success from my baking bonanza of a weekend were these muffins!  I don’t make muffins very often but when I come across one that makes me go back for another….you better believe it gets stashed away in the “MUST BAKE THIS AGAIN” section.  This little breakfast delight was full of flavor.  Each component played so nice together which is why they turned out so good.


Don’t be fooled by the ‘Lemon’ in the name.  The recipe only calls for a bit of zest and juice but only to bring out the flavors of the others.

Although not in season, the blackberries were surprisingly very good!

Hope you enjoy these as much as I did!!  Thanks for stopping by!


(Printable Recipe)

Banana Blackberry Lemon Muffins


  • 2 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 cup brown sugar, firmly packed
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup blackberries
  • 2 tablespoons grated lemon rind
  • 3 tablespoons sugar

1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind.

3. Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.

4. Stir in dry ingredients until blended. Stir in blackberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

5. For the topping, combine sugar and remaining lemon rind in small dish.  Rub together sugar and lemon zest with finger tips to slightly infuse the sugar.  Sprinkle evenly over muffins.

6. Bake for 25-30 minutes or until golden.

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Just because Thanksgiving is over doesn’t mean we should stop enjoying the delicious pumpkin flavor!  These muffins are super soft and full of warm sugary pumpkin goodness.  The only thing I would change next time (and there will most definitely be a next time) would be to really load up on the streusel topping….there is never enough streusel in my life.  :)  I’m pretty sure Brent ate 4 in one day – I think they were a hit with him.   Pair one with a cup of coffee and you have the perfect start to finish up last minute holiday shopping.  Enjoy!!


(Printable Recipe)

Pumpkin Cinnamon Streusel Muffins

Adapted from Two Peas and Their Pod

Muffin Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract

Brown Sugar Cinnamon Ingredients

  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

Streusel Topping Ingredients

  • 1 1/4 cup oats
  • 1 tablespoon flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • Dash of nutmeg
  • 6 tablespoons cold butter, cut into chunks

1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.

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