Muffin Monday: Roasted Banana Coconut Muffins with Toffee Coconut Peanut Topping

Another Monday, another muffin recipe to enjoy. Now what probably started off as somewhat of a healthy recipe I've transformed it a bit into a naughty breakfast treat. I decided to add crushed roasted peanuts and toffee sauce to the coconut topping. These muffins turned out great and all the flavours really shined though, very tasty!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe - Inspired by epicurious.com

Ingredients:
Muffin: 
1 1/4 cups plain flour
1 tsp baking powder
1/4 tsp salt
2 roasted bananas (medium size), mashed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 tsp vanilla
1/2 cup sweetened flaked coconut

Topping:
1/4 cup sweetened flaked coconut
1/4 roasted peanuts, crushed
1/4 toffee sauce

Steps:
Preheat oven to 375°F/190°C. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together roasted bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. In a small bowl, combine all ingredients for the topping. Divide batter among lined muffin cups and cover with a spoonful of topping. Bake until muffins are puffed and golden, about 20 - 25 minutes. Transfer muffins to a rack and cool.
 

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Muffin Monday: Strawberry Almond Muffins

I can't believe it is March already, and I can't think of a better way to start it then a wonderful Muffin Monday recipe. The original recipe 'Hazelnut Plum Muffins' is from Women's Weekly and I decided to change it slightly. I'm not a huge plum fan so replaced it with strawberry and thought almonds would compliment the strawberry flavor better than hazelnuts.  They turned out wonderfully moist and I really enjoyed the flavor, not overly sweet, just right for a little breakfast treat. 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe
Inspired by Women's Weekly
Ingredients:
90g Butter, melted
375g Self Raising Flour
55g Ground Almonds
150g Caster Sugar
250ml Milk
1 Egg
Strawberry Jam

Steps:

1. Preheat oven to 180C and line a 12 hole muffin pan with muffin cups.
2. In a large bowl, combine butter, flour, ground almonds, sugar, milk, and egg. Mix until all the ingredients are combined.
3. Put a tablespoon amount of muffin mixture into the muffin cups and make a well in each muffin. Spoon in a rounded teaspoon of jam and top with another tablespoon amount of muffin mixture.
4. Bake for 18 to 20 minutes.

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Muffin Monday: Peanut Butter Mocha Muffins

I missed the last 2 Muffin Mondays but glad to be back for this great recipe! Espresso, chocolate, and a little peanut butter thrown in... what's not to like?! The perfect little treat to start the week right! I would use this recipe as a base recipe to make up your favourite latte muffin creation. Next time I will have to try making a Nutty Irishman Latte Muffin... espresso, chocolate, hazelnut, and Irish cream. Yummm!

Happy Muffin Monday!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Recipe
Inspired by Bon Appétit
Ingredients:
1/4 cup hot water
1 tbsp instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup light brown sugar, packed
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups peanut butter chips

Steps:

1. Preheat oven to 375°F/190°C. Line muffin pan with twelve paper liners. 
2. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. 
3. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. 
4. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
5. Divide batter equally among prepared muffin cups. 
6. Bake until tester inserted into center of muffins comes out clean, about 20 - 25 minutes. 
7. Transfer muffins to rack and cool.
   

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Muffin Monday: Oreo Muffins

I can't remember the last time I had Oreos. Making these muffins brought back childhood memories when I used to eat Oreos all the time. Dip them in milk, twist them, eat the filling first, or eat it whole. Lots of ways I used to eat Oreos!  These muffins turned out great. I slightly changed the recipe from Food.com. First, I cut the recipe in half as I did not want to have 40 mini muffins, added a little vanilla in the batter, broke the cookies into quarter chunks for the batter, and added an Oreo crumble on top. It made 10 muffins and I was happy with that! 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe
Adapted from Food.com - Makes 10 muffins
Ingredients:
1 cup plain flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup milk
1/4 cup sour cream
1 egg
1/8 cup butter, melted
1 tsp vanilla extract
10 Oreo cookies , broken into quarters
5  Oreo cookies, coarsely chopped

1 tbsp Sugar

Steps:

1. Preheat oven to 400F/200C
2. In medium bowl, combine flour, sugar, baking powder, and salt, set aside.
3. In small bowl, combine milk, sour cream, vanilla and egg.
4. Stir the egg mixture in to the flour mixture with butter until just blended.
5. Gently stir in the 10 oreo cookies broken into quarters.
6. Coarsely chop 5 oreo cookies and mix with sugar to make crumble.
7. Spoon batter into muffin pan lined with baking cups and sprinkle with the oreo crumble.
8. Bake at for 20 minutes. Remove from pan, cool on wire rack.

 

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Muffin Monday: Cranberry & Dark Chocolate Chip Bread Pudding Muffins

I love bread pudding, and once I got the email from An with this week's Muffin Monday recipe, I couldn't wait to try this one out. I would have never thought to do this in muffin form but guess what... it really works and tastes great! When I brought one out for Shane to taste test, I didn't get an answer to begin with, it was simply "MMMMMMMM....OMG...MMMMMMMMMM". So I knew they were tasty then got some actual words out of him, "Mike, these are the best muffins you have made, I love them!". And I have to agree with him, they really did turn out great. Give this one a try, I have made some changes to the recipe but check out Baker Street for the original recipe. This is perfect muffin for the holiday season. 

Happy Muffin Monday!!

 
Recipe
Courtesy of  Baker Street

Ingredients:
7 cups cubed brioche bread
1/2 cup milk
1 1/2 cups warm half-and-half
4 eggs
2/3 cup brown sugar
2 teaspoons pure vanilla extract
1 tablespoon brandy (optional)
1/2 cup unsalted butter, melted
1/3 cup all-purpose flour
1 tablespoon baking powder
3/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup dried cranberries
1/3 cup dark chocolate chips
icing sugar for dusting

Steps:  
1. Preheat oven to 350F/180C. Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. 

2. Pour all but 2 cups of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.

3. In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add dried cranberries and dark chocolate chips, then stir well to make a chunky butter. Stir in reserved breads cubes just to mix.

4. Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan in oven.

5. Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Cool muffins on wire rack, and dust with icing sugar once completely cooled.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Cupcakes vs Muffins: What is the difference?

Cupcakes Definition: a small cake baked in a pan having cuplike molds and typically frosted.	Muffins Definition: a quick bread baked in a pan having cuplike molds.

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Do a search on Google and there will be tons of pages arguing Cupcakes vs Muffins with lots of different theories, but I would like to simply define the difference with the simple definitions above. Do you agree?

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Muffin Monday: Rocky Road Muffins

It's Monday again and I have another great muffin recipe brought to you from Baker Street. As a kid, I was not a huge chocolate fan and never tried anything with Rocky Road in the title. Looking back, I really missed out on great flavours, chocolate with gooey marshmallows and nuts. It's a great combination that just works! I think I see some rocky road inspired recipes in my future. Now these muffins, might not be the healthiest but they are a great indulgence to brighten my Monday Morning.
 
Recipe
Courtesy of Baker Street
Ingredients:
300g self raising flour
1 tsp baking powder
3 tbsp cocoa powder
75g milk chocolate chopped
1/2 cup walnuts
60g mini marshmallows
150g soft brown sugar
200 ml milk
2 eggs
75g butter

Steps:

1. Preheat the oven to 400F/190C. Grease or line a 12 hole muffin pan.
2. In a large bowl, combine the flour, baking powder, cocoa powder and marshmallows. Set aside.
3. Reserve about 1/3 of the chocolate chunks and walnuts and add the rest to the flour mixture.
4. In a separate bowl, combine sugar, milk, eggs and butter.
5. Stir the egg mixture into the dry ingredients just until combined.
6. Spoon dollops into muffin cases and sprinkle chocolate and nuts on top. Press them gently into the batter
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes and transfer to wire rack.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick visit to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Muffin Monday: Gingerbread Muffins with Lemon Drizzle

Another Monday... another muffin! We are getting closer and closer to Christmas. I don't like doing anything Christmas related until a couple weeks before the big day. But the shops already have tons of Christmas stuff out, we are using the Starbucks Christmas Blend coffee, and I made these muffins which would be great to make for Christmas! Have I been transported to the middle of December?? No, just hard to escape from it when it is all around. Hopefully my other half doesn't read this or the Christmas tree might be going up earlier then I would like!! These muffins turned out great, very yummy and nice to have the gingerbread flavor in muffin form.

Happy Muffin Monday!

Recipe 

Courtesy of BakerStreet

Ingredients:

1/4 cup Brown Sugar, packed 

1/2 cup Molasses

1/3 cup Milk

1/3 cup Vegetable Oil

1 Egg

2 cups Plain Flour

1 tsp Baking Powder

1 tsp Ground Ginger

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 tsp Ground Cinnamon

1/4 tsp Ground Allspice

1 cup Icing Sugar

2 tbs Lemon Juice

Decorator Sugar Crystals, if desired

Steps:

1. HEAT oven to 400F/200C. Place baking cups in a regular sized 12 cup muffin pan.

2. BEAT brown sugar, molasses, milk, oil and egg in a large bowl with a spoon. Stir in remaining ingredients expect for icing sugar, lemon juice, and sugar crystals. Mix just until flour is moistened. Divide batter evenly among muffin cups. 

3. BAKE for 18 to 20 minutes. Immediately remove from pan to cooling rack. Cool for 30 minutes before decorating.

4. MIX icing sugar with the lemon juice. Drizzle over cooled muffins and sprinkle with decorator sugar crystals.

5. ENJOY.

 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Muffin Monday: Apple Buttermilk Muffins with Coconut Crumble

Happy Muffin Monday!!! I was happy to join in on this week's Muffin Monday. These extremely easy to make muffins are wonderfully moist and very tasty! The only trouble I had was finding buttermilk. I have never needed it for a recipe before this and thought my local shop would have some... nope. Thanks to Google I found a substitute, try this if you're in the UK and can't find buttermilk.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Recipe

Courtesy of  BakerStreet

Ingredients:

For the Muffins: 

2 1/2 cups self raising flour

3/4 cup firmly packed brown sugar

1 teaspoon cinnamon

410g can pie apples

1 egg

2/3 cup buttermilk

1/2 cup vegetable oil

For the Coconut Crumble: 

1/4 cup plain flour 

1 1/2 teaspoons caster sugar

1/2 cup flaked coconut

20g butter

Steps:

1. Preheat oven to 400F / 200C

For the coconut crumble: 

1. Place all the ingredients in a small bowl and rub the butter using your fingertips till it is nice and crumbly. Set aside.

For the muffins: 

1. Grease or line a 12 hole muffin pan. 
2. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix. 
3. In a measuring jug or medium bowl, combine egg, buttermilk and oil. 
4. Pour the buttermilk mixture into the apple mixture and mix gently. 
5. Spoon the mixture equally into the prepared pan and top with coconut crumble. 
6. Bake in a preheated oven for 15-20 minutes.

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Muffin Monday: Citrus Coconut Muffins

I love muffins, Mondays... not so much. Combine the two and it makes Muffin Monday, a much better way to start the week! These muffins are simple to make and the smell while baking was AMAZING! I couldn't wait to bite into one of these. The flavour was just as good as the smell. Try making these muffins to brighten up your morning and awaken your senses.


Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe 
Courtesy of BakerStreet 
Ingredients:
2 1/2 cups self raising flour
1 cup caster sugar
90 grams butter
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
1 egg, lightly beaten
3/4 cup milk
1/4 cup shredded coconut

Steps:

1. Preheat the oven to 180C 

2. In a measuring jar or medium bowl, combine the orange zest, lemon zest, egg and milk. Set aside 

3. In a large bowl, combine flour and sugar, rub in the butter. 

4. Add the milk mixture to the flour and gently mix until its just combined. 

5. Spoon into a prepared muffin tray and sprinkle with shredded coconut. 

6. Bake for 25 minutes in a preheated oven. 

7. Let it cool on the wire rack for 5-10 minutes. Serve warm.

Happy Muffin Monday!

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Blueberry Muffins with Yoghurt Icing

I was sent a lovely package from www.mybakes.co.uk a few weeks ago and I have been wanting to try out the items ever since. Today, I decided to bake Blueberry Muffins and use the Simply Melt Yoghurt Buttons sent to me. On the back of the package was a recipe for Blueberry Muffins and I thought I would try that out too. So, are you wondering what I thought of the yoghurt buttons?! They made a lovely icing for the muffins, great flavour and a nice addition to blueberry muffins. The recipe for the blueberry muffins was very good as well. I will definitely be using this recipe and the yoghurt buttons again, just need to find a place that sells them! I think they might just have to send me some more, until I can find them locally. If you see them in your local shop, you should definitely give them a try. Or in the mean time, if anyone has a yummy yoghurt icing recipe to send me, I would love to try it out.

Recipe 
Inspired by mybakes.co.uk 
Ingredients:

2 eggs
240ml milk
120ml sunflower oil
1 teaspoon vanilla extract
200g granulated sugar
375g plain flour
4 teaspoons baking powder
1 teaspoon salt
175g blueberries
1 x Renshaw Yoghurt Simply Melt
Decorate with a few extra blueberries


Steps:

1. Preheat the oven to 200°C/400°F
2. Place the eggs, oil, sugar, vanilla extract and milk in a large mixing bowl and quickly beat together.
3. In another bowl, thoroughly mix the flour, salt and baking powder.
4. Add the dry ingredient mix to the liquid, and roughly mix it in - it does not have to be absolutely smooth.
5. Stir in the blueberries.
6. Fill a muffin tray with paper muffin cases, and then fill each case to near the top with the muffin mixture.
7. Bake the muffins for 25 minutes.
8. Allow the muffins to cool before decorating.
9. Melt Yoghurt Simply Melt following the guide lines on the packet and drizzle over the cooled muffins.

This completes number 32 of My 100 list!

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