Tag Archives: Muffin tin

Pumpkin Oat Muffins

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I really should not attempt watching new shows. Once I start, it is like I disappear into a black hole.

Pumpkin Oatmeal Muffins | Beautiful Disasters

I recently started watching Friday Night Lights and literally have stopped to go to the bathroom and that is basically it. It is just TOO GOOD!

Pumpkin Oatmeal Muffins | Beautiful Disasters

Any fellow Friday Night Lights fans? It makes me crave to have that high school football season back…and then I remember that I’m a senior, and there won’t be any more high school football seasons as a high schooler fan *tear*

Pumpkin Oatmeal Muffins | Beautiful Disasters

Football season is the best time of the year. Being a senior was the best, I was always first row in the student section, dressed in whatever crazy theme we had, screaming my face off. We broke out some giant speakers this year and would blast music in the stands and it was OUT-RAGE-OUS! Soo much fun, we would dance and cheer our little butts off even when we were losing. It makes me so sad to think of how much I’ll miss it, but then again, I have college football season to look forward to!

Pumpkin Oatmeal Muffins | Beautiful Disasters

Speaking of football and Fall things, these pumpkin muffins are a nice little bite of Fall. I absolutely love all the flavors that go along with Fall time, but I like to enjoy them all year long! These muffins are chock-full of pumpkin and oats, super healthy and flavorful!!

Pumpkin Oat Muffins

(Makes about 16 muffins)

15 oz. canned pumpkin

2 eggs

t’1/3 cup vegetable or canola oil

1/2 cup white sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon allspice

pinch of salt

1/2 cup whole wheat flour

1 cup oats

  1. Preheat oven to 350˚F and line muffin tins with liners. 
  2. In a large bowl, combine pumpkin, eggs, and oil. Mix in white sugar, baking soda, baking powder, ground cloves, ground cinnamon, ground nutmeg, allspice, and salt. Add in flours and oats.
  3. Scoop batter into prepared muffin tins and bake in preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 5 minutes then let finish cooling completely on wire rack.

Pumpkin Oatmeal Muffins | Beautiful Disasters

Random Fact of the Day: Baby whales grow at an average rate of 10lbs per hour

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Chocolate Chip Muffins

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Sometimes we lose sight of what everything is built on.

Like sometimes I forget that my beloved crane-grape juice comes from, also great, grape juice and cranberry juice. Or that Cherry Coke comes from the classically delicious Coca-Cola. And sometimes people will layer all these scarves, broaches, and jewelry on top of a fabulous dress. Like, come on…hello!? The dress is clearly fabulous by itself, no need to overdo it.

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Now where does this all relate to chocolate chip muffins? Trust me it does.

I tend to sometimes branch off very far from the basic, classic, solid, delicious recipes. I’m not even going to try to just blame this on myself, though. Around the blogosphere and pinterest, everyone always see all these mouthwatering treats that have 60 different combinations of flavors in them. They’re piling the jewelry onto the [already fabulous] dress.

Do NOT get me wrong! I love me some layered cookie bars, stuffed cupcakes, swirly fudge, fancy pull apart bread, and cake pops…but sometimes you just have to remember the recipes that got you to all these monster creations.

So that is what brought me to these chocolate chip muffins. Simple, tasty, slightly sweet, but not too sweet, and perfect for breakfast. These are probably the most basic muffins I have made on here. No streusel, no fillings, just a good, tasty muffin.

Chocolate Chip Muffins

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour (or all-purpose)

1/3 cup white sugar

1/3 cup brown sugar

2 teaspoons baking powder

pinch of salt

1/2 cup (1 stick) butter, melted and cooled

2 eggs, lightly beaten

2/3 cup milk (I used skim)

2 teaspoons vanilla extract

1 cup chocolate chips

  1. Preheat oven to 400 degrees F and line 12 muffin tins with liners.
  2. In a large bowl, whisk to combine flours, sugars, baking powder, and salt. In a separate bowl, whisk together eggs, vanilla, milk, and butter.
  3. Make a well in the center of the dry ingredients bowl and pour the liquid ingredients into the well. Stir with spatula or wooden spoon until just combined, being careful not to over mix. Fold in the chocolate chips.
  4. Evenly divide the batter into the prepared muffin tins and bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  5. Let muffins rest on wire rack for at least 5 minutes to let cool. Enjoy!

Random Fact of the Day: A baboon called Jackie became a private in the South African army in World War I.

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Cinnamon Muffins

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I have to admit, I’m not much of a breakfast person.

Don’t get me wrong,I really do like breakfast food, it’s just I’m not in the mood really for it in the morning. I really have no appetite in the morning. I don’t know what it is, but I just don’t. Maybe I’d have more motivation if there were fresh baked Cinnabons in my house every morning. You can say you have a cinnamon roll recipe better than Cinnabons, but no, you don’t. Just face it, theirs reign at the top of the cinnamon roll hill kingdom.

Anyways back to breakfast, I like breakfast food but not always in the morning. That is part of the reason why I love baking muffins. Unlike eggs or pancakes, you don’t have to eat them right away. You can make them anytime and eat them at anytime and it’s totally acceptable! These little cinnamon babies are perfect for popping in your little mouth anytime on the go or on the couch. Super simple to make and quite tasty. :)

oh and pardon the christmas liners….they were all I had available at the time. They’re festive and awesome, so get on the Christmas train of fun with me!

Cinnamon Muffins

(Makes about 16 minis or 6 regular sized muffins)

1 cup flour (I used half whole wheat, half all-purpose)

1/2 Tablespoon baking powder

1/4 teaspoon salt

3/4 teaspoon cinnamon

3 Tablespoons butter, melted

1 egg

1/2 cup milk (I used skim)

1/3 cup brown sugar

1 teaspoon vanilla

FOR TOPPING:

2 Tablespoons white sugar

1/2 teaspoon cinnamon

  1. Preheat oven to 400 degrees F. Line muffins tins with liners.
  2. Mix melted butter, brown sugar, milk, egg, and vanilla in a large bowl until thoroughly combined. Mix in flour, baking powder, salt, and cinnamon. Spoon the batter into prepared muffin tins and set aside.
  3. Combine 2 Tablespoons white sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle mixture over muffin batter in prepared tins. Bake in preheated oven for 10-12 minutes (for minis) or 12-15 minutes (for regular sized muffins) or until toothpick comes out clean when inserted in center of muffin. Let cool on wire rack and enjoy!

Random Fact of the Day: Fleas can accelerate 50 times faster than the space shuttle.

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Flourless Chocolate Mufcakes

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I can be fairly indecisive. I always kind of have been.

When I was younger and would go to my grandma’s for lunch with my mom, I remember she would always ask where I would want to get lunch from. It seemed like it was practically the biggest decision of my life. McDonalds? Culvers? Portillo’s? (<– Only Chicago people would probably know this one) Wendy’s? The possibilities were endless. It was all too much.

To continue with my indecisiveness I names these babies mufcakes. Their super chocolatey so I feel like they can not really be called a muffin. But then again…where’s the frosting?! Not here. Therefore it is not a cupcake. It is simply something baked in a muffin/cupcake tin. See? I can’t even decide what type of tin it is.

What I do know is that these mufcakes are super rich and chocolatey and will definitely hit the spot if you have a chocolate craving. Using high quality chocolate will get you far [as always].

Flourless Chocolate Mufcakes

2/3 cup (4 oz.) chocolate chips

1/2 cup butter

1/2 cup sugar

3 eggs

1/2 cup unsweetened cocoa powder (I used Dark cocoa powder)

  1. Preheat oven to 375 degrees F. Line muffin tin with cupcake liners.
  2. Cut the chocolate into small cubes. Melt chocolate and butter in a double boiler, while whisking until the mixture becomes smooth.
  3. Once smooth, take chocolate mixture off heat and whisk in sugar until smooth. Add the eggs and whisk immediately until well combined. Sift the cocoa powder unto the chocolate mixture and stir until just combined with a rubber spatula.
  4. Place batter into prepared muffin tin and bake in preheated oven for 22-25 minutes or until toothpick comes out clean when inserted in middle. Let cool in baking tin for about 5 minutes then remove from muffin tin to complete cooling.

Random Fact of the Day: The foot is the most common body part bitten by insects.

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Banana Crumb Muffins

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Muffins. Muffins. Muffins. Can you ever get enough of them? They’re like little cupcakes you don’t have to feel guilty about. 

I know I’ve raved about several muffin recipes in the past. But MAN, these are good! It’s obvious why this is the top recipe on allrecipes.com. They are just simply the best. 

Well maybe the top two…I don’t know. I really liked those Apple Strudel Muffins. They both have that top crust that adds that perfect amount of crunch. MMM. Just the thought of that moist, soft muffin hitting the cinnamony (sp?) topping. Ooohh boy. 

Just make them. You won’t regret it.

Banana Crumb Muffins

(From allrecipes.com)

1 1/2 c. flour

1 t. baking soda

1/2 t. salt

3 bananas, mashed

3/4 c. white sugar

1 egg, lightly beaten

1/3 c. butter, melted

TOPPING:

1/3 c. packed brown sugar

2 T. flour

1/8 t. ground cinnamon

1 T. butter

  1. Preheat oven to 375 degrees F. Prepare muffins tins with liners, or grease them.
  2. In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, white sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  3. In a small bow, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
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