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Banana Bliss: 10 Recipes for National Banana Day

ha scritto per te admin 17 Aprile 2024, 14:44

April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread.

If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana. LEGGI TUTTO

consigliato per te

in Recipes
Seven Must-Make Muffin Recipes
ha scritto per te admin 20 Febbraio 2024, 19:19
Whether you’re craving a sweet start to your morning or a scrumptious snack during the day, these seven muffin recipes are not just your average baked goods. From tantalizing twists on classic favorites to innovative flavor combinations, these muffins will become staples in your baking repertoire.
These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with Lemon Curd for a sweet and tangy surprise.
Packed with hearty whole grains, shredded carrots and apples, dried cranberries, and pecans, with a hint of warm spice, these muffins are the perfect way to start your day.
Doubling down on crunchy texture with cornmeal and the almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast.
Studded with Bosc and Anjou pears, these tender muffins feature the luxurious pairing of crisp Champagne and rich vanilla.
Why go for tried-and-true zucchini bread when you could have these indulgent muffins? Owing their soft texture to juicy zucchini, these muffins get a dose of decadence from white chocolate chips embedded in the cocoa-rich batter. LEGGI TUTTO
in Recipes
The Best Banana Muffins
ha scritto per te admin 7 Luglio 2023, 10:00
The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!
Table of Contents
My Favorite Banana Muffin Recipe
I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
Why Are These The Best?
Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas!
I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins.
Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!
What You Will Need/Ingredients
The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!
Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor.
Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping.
Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor!
Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt.
Dry Ingredients: Baking soda, Kosher salt, and all purpose flour.
Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!
How To Make Banana Muffins
Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
If you are using nuts or chocolate chips you should add them in now
Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy.
Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean.
Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
Do You Have To Add Nuts To These Muffins?
I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
What Else Could You Add To These Muffins?
Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!
Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
Mini Peanut Butter Cups
White Chocolate Chips
Blueberries
Cranberries
Pumpkin Spice
Coconut
Cinnamon
Can You Freeze Banana Muffins?
YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.
Can You Make These Muffins Mini?
Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
Want More Muffin Recipes? Try these!
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The Best Banana Muffins
Author: Shelly
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Muffins
Method: Baking
Cuisine: Breakfast
Description
These Banana Muffins are easy and delicious!
Ingredients
Scale
1x2x3x
3 medium bananas, very ripe
1/2 cup salted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all purpose flour
optional – 1/2 cup chopped walnuts
Crumb Topping
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon salt
1/2 cup butter, melted
1 1/2 cups all-purpose flour
Instructions
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
Fold in the walnuts, if desired.
Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes
Store airtight for up to 3 days.
Optional: You can add in 1/2 cup chocolate chips if desired!
Nutrition
Serving Size: 1 muffin
Calories: 489
Sugar: 29.9 g
Sodium: 370.1 mg
Fat: 27 g
Carbohydrates: 57.6 g
Protein: 5.4 g
Cholesterol: 75 mg
Keywords: banana bread, recipe, banana muffins, cookies and cups, banana
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Streusel Topping
ha scritto per te admin 5 Luglio 2023, 10:00
Streusel Topping aka Crumb Topping is so easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked up on its own and used as a buttery crumble topping!
Table of Contents
Easy Streusel Topping Recipe
I’m going to let you in on a little secret: Crumb Topping is one of my all-time favorite sweets in the world. I’m talking just bake up a tray of ONLY crumb topping and eat it on yogurt, or by the handful…no judgement! Of course that’s not what I normally do…I usually make streusel topping along with pies, muffins, and quick bread.
Plus, my classic streusel topping recipe is super versatile. You can add it to WAY more things than coffee cake. Basically it can be added anytime you want a buttery, crumb on top!
What Is Streusel Topping?
Streusel topping, also known as crumb topping or crumble topping, is a mixture of flour, sugar, and butter. The ratios are higher on the flour vs the butter to produce a dry, crumbly texture, but still moist enough to hold together when squeezed into large “crumbs”. Streusel adds a layer of buttery flavor and crunchy texture to baked goods.
You can add spices like cinnamon, cardamom, nutmeg or pumpkin pie spice to add to the flavor, or keep it simple and let the brown sugar and butter do the heavy lifting in terms of flavor. Add it to your favorite blueberry muffin recipe or bake it up until it’s crunchy and sprinkle it on top of ice cream!
What Is the Difference Between Streusel and Crumble Topping?
Streusel topping and crumble (or crumb) topping are basically the same thing with two different names. Whenever you see a streusel topped recipe, it’s going to be the same as a buttery crumb topping. Although don’t mix this up with a “crisp” topping which typically includes oats like in my Apple Crisp recipe!
Also I want to mention to not confuse Streusel with Strudel! Two totally different recipes!
Ingredients:
What is a streusel topping made of? The simple ingredients are most likely in your kitchen right now. Make sure to hop down to the bottom of this article to the recipe card which includes the full ingredient measurements and instructions.
Melted Butter. I prefer using salted butter in this streusel recipe, but you can certainly use unsalted butter as well. I would increase the amount of additional added salt to 1/2 teaspoon.
Sugar. I use a combination of granulated sugar and light brown sugar, You could also use dark brown sugar as well or all granulated.
Flour. Simple all purpose flour works great in this recipe. If you would like a gluten free option you can use a gluten-free “cup for cup” flour.
Salt. Along with the salted butter I like to use a pinch of kosher salt as well. Since there is no real added flavor, the extra pinch of salt in the butter helps balance out the sweetness from the sugar.
Recipe Variations:
Here are a few ideas on ingredient additions to change up the classic streusel:
1 teaspoon ground cinnamon would make a delicious cinnamon streusel
1/4 cup chopped pecans (or any other type of nuts like walnuts)
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon dry vanilla beans
How To Make Streusel Topping
The ease in making this recipe is part of the beauty of it! All you do is mix the dry ingredients and melted butter together in a bowl until combined, so basically no prep time. The mixture will be drier than pie dough, but will still hold together in large crumbs when squeezed. Since I use melted butter you can simply stir it up with a large spoon and then squeeze into crumbs with your hands!
Add it on top of whatever baked good or desserts you’re making OR bake it by spreading it on a lined baking sheet for 15 minutes until the crumbs are golden brown. Once they’re cooled they will get fully crisp!
Is Melted or Cold Butter Better For Streusel?
So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked. BUT after tons of experimenting, I never saw a difference in the finished product when using cold butter vs melted butter EXCEPT how much easier it was to make using melted butter.
Once I got the measurements correct I only use melted butter in my crumb topping now. No pastry cutter or elbow grease necessary, just a bowl and a spoon!
Can You Make Streusel Topping In Advance?
Absolutely. If you are planning on baking with streusel topping go ahead and prep it, storing it in an airtight container in the refrigerator. If you notice that it dries out too much just melt a tablespoon of butter and drizzle that on top and work it in. You’ll be good to go!
Can You Bake Streusel Topping On Its Own?
Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra crispy!
How To Use Crumb Topping?
Here is a list of recipes that you can use this streusel/crumb topping on. Note that if the recipe doesn’t already call for a crumb topping you might need to increase the bake time by a few minutes!
Muffin Recipes:
Pie Recipes:
Quick Bread Recipes:
Cake Recipes:
Some baked, crunchy crumb topping sprinkled on top of the frosting on a layer cake adds texture and flavor, as well as making the cake look pretty! Think of it as buttery sprinkles!
Use It As A Topping:
I shared how to bake the streusel alone in the recipe card below. This will make a buttery crumb topping that you can use to sprinkle on so many things like:
How To Store Streusel Topping
Making streusel topping ahead is a time saver, whether you’re pre-baking it, or saving it to top your banana bread with.
Pre-baked streusel: Baked streusel can be stored airtight at room temperature for up to 5 days. You can also freeze it for up to2 months in a freezer bag. Allow it to thaw at room temperature.
Unbaked streusel: You can store in an airtight container in the refrigerator for up to 5 days before using.
FAQ’s
What is the difference between crumb and crumble? Just the name. Crumble topping and Crumb topping are essentially the same thing: a mixture of butter, sugar, and flour. Should the streusel topping be added before or after baking? You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn’t crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don’t add too much butter, though, as it will melt as it’s baked. Alternately if your crumb is too wet you can add more flour 1 tablespoon at a time until the right consistency is achieved. Why does my streusel sink? Streusel topping will sink if the batter you are adding it on top of is too thin. It can also melt into the batter if there is much butter content Why is it called a streusel? Streusel is a German word, and the translation is as a verb to be sprinkled or scattered. Streusel topping is often sprinkled on top of baked goods, hence the name.
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Streusel Topping
Author: Shelly
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 3 cups streusel topping 1x
Category: Dessert
Method: Oven
Cuisine: American
Description
This easy Streusel Recipe is super versatile and can be used on so many recipes from pies and muffins to simply baking it alone and using it as a buttery, crisp topping (as these instructions show). OR use this recipe anytime a crumb topping is needed or desired!
Ingredients
Scale
1x2x3x
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon salt
1/2 cup salted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed.
Form into crumbs and spread on prepared baking sheet.
Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
Allow the topping to cool completely and then package in an airtight container, or zip-top bag until ready to use.
Notes
If using this streusel on a separate recipe, follow the instructions as listed but don’t bake it. Sprinkle the uncooked streusel topping on whatever recipe you are making and bake according to THOSE instructions.
– Store airtight at room temperature for up to 5 days.
– Freeze in an airtight container for up to 2 months. Thaw at room temperature.
Keywords: streusel topping, crumb topping, crumble topping, streusel recipe
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The Best Pumpkin Recipes for Fall
ha scritto per te admin 25 Settembre 2022, 16:04
Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!
Pumpkin Dump Cake
Table of Contents
Bring On The Fall Vibes with These Cozy Pumpkin Recipes
Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.
With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
What Makes These Recipes the Best?
Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays.
Tips for Cooking with Pumpkin
Some added guidance when turning pumpkin into the best fall treats:
You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
14 Recipes You Have to Try
Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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Pumpkin Cookies
Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!
Pumpkin Chocolate Chip Cookies
A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.
Perfect Pumpkin Cake with Maple Frosting
Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.
Pumpkin Apple Muffins
Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!
Salted Honey Chewy Pumpkin Cookies
These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!
Pumpkin Dump Cake
This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.
The Best Easy Pumpkin Bread
The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.
Easy Pumpkin Blondies
Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.
Pumpkin Scones
These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!
Easy Pumpkin Roll
Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.
Easy Pumpkin Cinnamon Roll Cake
This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.
Pumpkin Molasses Cookies
If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.
Pumpkin Cheesecake Recipe
Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.
Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!
PIN for later: LEGGI TUTTO
in Recipes
Perfectly Moist Chocolate Muffins
ha scritto per te admin 6 Settembre 2022, 10:00
Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!
Table of Contents
What’s the Secret to Moist Chocolate Muffins?
Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!
What You’ll Need To Make Chocolate Muffins:
All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.
How to Make Chocolate Muffins
Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
Equipment You Will Need:
Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray.
Tips For Success
Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients. If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!
How to Store Them
These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness.
More Muffin Recipes to Try:
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Perfectly Moist Chocolate Muffins
Author: Shelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Yield: 16 standard sized muffins
Category: Muffins
Method: Oven
Cuisine: Breakfast
Description
These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!
Ingredients
Scale
1x2x3x
1 3/4 cup all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
1/2 cup whole milk, room temperature
Optional – 1 tablespoon instant coffee granules *see note
3/4 cup sour cream, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup vegetable oil
2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
Serve warm or at room temperature.
Notes
*Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together.
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days
Keywords: cookies and cups, chocolate muffins, muffin recipe
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Sweet Potato Muffins
ha scritto per te admin 12 Novembre 2021, 13:52
These soft -packed are complemented by a crunchy oat and walnut streusel while the heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue. 2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO
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Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
ha scritto per te admin 4 Ottobre 2021, 12:07
These pumpkin cream cheese muffins are the perfect fall breakfast. Soft, pumpkin muffins with a sweet cream cheese filling and topped with a buttery streusel are even better than Starbucks!
Make sure to try my Pumpkin Bread Recipe too…it’s the absolute BEST!
These Pumpkin Cream Cheese Muffins Are My Version Of A Starbucks Copycat Recipe!
These Pumpkin Muffins are so incredibly delicious! They are my version of the popular muffin that comes out at Starbucks every year, but even better. I have made these three ways: with the cream cheese on top surrounded by streusel topping, with the cream cheese inside and the streusel covering the top of the muffin, AND with the cream cheese on top without any streusel if that’s what you like! I wanted to give you a few options and show you just how easy these pumpkin muffins are!
You Will Love the Cream Cheese Filling!
The cheesecake filling inside (or on top of) these muffins is absolutely delicious. It’s a creamy bite that pairs beautifully with the spiced pumpkin muffin. The cream cheese adds a little something special to this recipe, in my opinion, but if you don’t like cream cheese you can absolutely omit it. But I love it, and I think you will too!
Ingredients/Yield: 24 Standard Muffins
I’ve broken up the ingredients list into 3 parts here for you to make it easier: the cream cheese filling, the muffins, and the streusel topping! The full ingredient list with the measurements is in the recipe card at the bottom of the post!
Cream Cheese Filling:
Cream Cheese at room temperatureLarge eggGranulated Sugar
Pumpkin Muffins:
All purpose flourPumpkin pie spice. If you don’t have pumpkin pie spice use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.CinnamonKosher saltBaking sodaVegetable oil. You can also use canola oil as well.Granulated sugarLarge eggsPure pumpkin puree. Don’t get this mixed up with pumpkin pie filling. Make sure you’re using 100% pure pumpkin!
Streusel Topping:
Light brown sugarButter at room temperatureQuick oats. You can also use old fashioned oats if that’s what you have on-hand. I prefer the texture the quick oats give as they are cut into smaller pieces.All purpose flourGround cinnamonPumpkin seeds. I like to use salted pumpkin seeds in the streusel topping, for a little bit of a salty bite!
How To Make Pumpkin Cream Cheese Muffins:
These muffins are simple to make, they just have a few steps. You don’t even need to use a mixer if you don’t want to, and can omit the topping or the filling if you desire!
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes. You can also do this step by hand, I just prefer to use the hand mixer for ease!Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set this aside. Muffins: Line 2 muffins tins with cupcake liners and preheat your oven to 350°F. You can also coat your muffin tins with nonstick spray if you don’t want to use liners.In a large bowl whisk together your dry ingredients (flour, pumpkin pie spice, cinnamon, salt, and baking soda.) Set aside. In another bowl mix together the wet ingredients (oil, 2 cups sugar, eggs, and pumpkin puree.) Stir until smooth.Add the pumpkin mixture into the flour mixture, stirring until combined.To create muffins with the cream cheese INSIDE: Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. Repeat this process with the remaining batter and cream cheese. Then Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.To create muffins where the cream cheese REMAINS ON TOP (like Starbucks): Fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Can I Make These Without the Cream Cheese Filling?
Yes, absolutely! The base recipe for these Pumpkin Muffins is standalone great! You could even use the recipe for the streusel on the muffins without the cream cheese!
WHY THIS RECIPE WORKS:
This recipe works on so many different levels:
The pumpkin muffin is light enough to enjoy on its own. It has the perfect crumb and moistness. It also is sturdy enough to hold up to the cream cheese filling. It’s a completely adaptable pumpkin muffin recipe with the ideal amount of spice and pumpkin flavor!The streusel topping is crunchy and delicious without overpowering the muffin. It includes pumpkin seeds with adda little protein and crunch! I like to use salted pumpkin seeds to add a slightly salty bite!This recipe is also great to cut in half if you would only like to make 12 muffins! You can also use large muffin tins if you want a true bakery-style muffin!
How To Store Pumpkin Cheesecake Muffins:
Store these muffins airtight in the refrigerator for up to 5 days. You need to keep these in the fridge due to the cream cheese. If you omit the cheesecake filling, you can store them at room temperature for 3 days.
Freezing:
These muffins freeze beautifully. Store them airtight in the freezer for up to 30 days for best freshness. Thaw them in the refrigerator!
Here are some other pumpkin recipes you will love!
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Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
Description:
These moist Pumpkin Cream Cheese Muffins are sweet, delicious, and adaptable! Perfect with a cup of coffee!
Ingredients:
Cream Cheese Filling:
8– ounces cream cheese, room temperature
1 egg
3 tablespoons granulated sugar
Streusel:
1 cup light brown sugar
1/2 cup butter, room temperature
1/2 cup quick oats
1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 cup pumpkin seeds, roughly chopped
Muffins:
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups granulated sugar
4 eggs
1 (15- ounce) can pure pumpkin puree
Instructions
Cream Cheese Filling: In a medium mixing bowl combine the cream cheese, egg, and 3- tablespoons sugar with a hand mixer until combined and smooth, 1-2 minutes.
Transfer the cream cheese mixture into a bowl and refrigerate while you complete the next steps.
Streusel: In a medium bowl mix together the light brown sugar, butter, oats, flour, cinnamon, and pumpkin seeds until combined and coarse crumbs form. Set aside.
Muffins: Preheat the oven to 350°F. Line 2 tins with liners. Set aside.
In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, salt, and baking soda. Set aside.
In another bowl mix together the oil, 2 cups sugar, eggs, and pumpkin puree. Stir until smooth.
Add the pumpkin mixture into the flour mixture, stirring until combined.
Fill the liners halfway full with the muffin batter. Drop a spoonful of the cream cheese into the batter and top with a tablespoon more of batter covering the cream cheese. (This creates muffins where the cream cheese is inside the muffin. See the notes for other methods.). Repeat this process with the remaining batter and cream cheese.
Sprinkle the streusel topping evenly on the muffins and bake for 20 – 25 minutes until the muffins are set and a toothpick inserted in the center comes out clean.
Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
To create muffins where the cream cheese remains on top, fill the muffin tin 3/4 full and spoon the cream cheese in the center. Sprinkle the streusel mixture around the edge of the cupcake, not covering the cream cheese. Bake for 20 – 25 minutes.
If you don’t prefer streusel, you can omit it.
Store airtight in the refrigerator for up to 5 days.
Keywords:: cookies and cups, pumpkin muffins, pumpkin recipe, starbucks copycat
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Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!
Crazy Moist Banana Blueberry Muffins!
Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
What To Expect:
The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!
What You’ll Need
Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
How to Make Banana Blueberry Muffins
What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
This is what you’ll need to do to mix these together:
Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.
Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!
Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Tips for Success
Easy, right? These muffins come together in a snap, and they’re done before you know it.
Here are some tips that make prepping these banana blueberry muffins even easier:
Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
How to Store Muffins
The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
Can I Freeze Banana Blueberry Muffins?
Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!
Print
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Easy Banana Blueberry Muffins
Description:
Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Ingredients:
3 medium bananas
1/2 cup butter, melted
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all purpose flour
1 1/4 cups blueberries
Optional – 1/4 cup coarse sugar for tops of muffins
Instructions
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
Fold in the blueberries.
Top each muffin with an equal portion of the coarse sugar if desired.
Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes:
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.
Keywords:: banana blueberry muffins, easy banana muffins
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