We Heart Muffins

Have I already told you that my children love muffins? Because they LOVE muffins. I am pretty sure my daughter has convinced herself that they are cupcakes without the icing. So I wanted to post two more of their morning favs. Both are simple and easy recipes that are a cinch to whip up.

 

Snickerdoodle Muffins

Adelina’s Favorite 🙂

snickerdoodle.jpg

MUFFIN INGREDIENTS:
6 tablespoons butter, softened
1/2 cup granulated white sugar
1 large egg
1/2 cup milk or almond milk
1 1/2 teaspoons vanilla extract
1 1/2 cup All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon

MUFFIN TOPPING:
1/3 cup granulated white sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

DIRECTIONS:

1. Preheat the oven to 350 degrees. Spray muffin pan with nonstick spray.

2. In a medium bowl, use an electric mixer (i used my vitamix) to combine the butter and sugar until fluffy. Add the egg, milk and vanilla and mix to combine.

3. In another bowl, mix the flour, baking powder, salt and cinnamon together.

4. Add the flour mixture to the egg mixture a little at a time. Mix just until the flour mixture is incorporated. Don’t over mix.

5. Fill each muffin tin 3/4 full. Bake 14 to 16 minutes.

6. For the topping, in a small bowl, combine the sugar and cinnamon. Remove the muffins from the tin. Dip the tops of the muffins in the melted butter and roll the tops in the cinnamon-sugar mixture. These are best served warm. Enjoy!!

Jumbo Banana Nut Muffins

Giovanni’s Favorite 🙂

banana-nut.jpg

 

 INGREDIENTS:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla extract

1 cup chopped walnuts (or pecans)

Preheat the oven to 400 degrees

  1. Mix the flour, baking powder, baking soda, and salt together in a large bowl.
  2. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
  3. Add wet ingredients to the dry and stir just until the ingredients are mixed well.  Fold in the nuts.
  4. Fill the well-greased tins nearly full.  Use all the batter for six jumbo muffins.
  5. Bake for 8 minutes at 400 degrees.  Reduce the temperature to 350 degrees and bake for another 12 to 15 minutes or until done.  Let sit for five minutes and remove the muffins from the pan and let cool. Don’t eat too many 😉

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