Lemon-Poppy Seed Muffins

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Generally I associate citrus fruits with the winter months, but when it comes to lemons, I embrace them during the Spring and Summer months as well.  They pair so well with the seasonal fruits like rhubarb, berries, and melon. They help make a refreshing cold beverage.  And don't forget about that lemon curd.  But since it is still early Spring and the rhubarb in my garden is not quite ready and the berries and melon in the market are not at their peaks, I hoard most of them for baked goods recipes.

Prior to last week, I had a go-to lemon-poppy seed muffin recipe that I loved.   When I came across this one, however, I knew it was time for a change.  It is similar to the recipe that I had used before, but it uses yogurt in place of sour cream.  Instead of adding the lemon juice to the batter, the lemon juice is reserved to make a syrup to brush on the muffins while they are still warm from the oven.  This keeps the already perfect crumb moist and tender.  I added a little vanilla because I rarely bake something sweet without it.  Like the corn bread, I let the batter rest a few minutes before filling the muffin tins.  This allows for a perfect bakery-style muffin crown.  And if that wasn't enough, I drizzle the top with a lemon sugar glaze making it a perfect balance of sweet and tang.  I now...introduce to you...the ultimate lemon-poppy seed muffin!

Chocolate Custard Muffins

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Raise your hand if you need an excuse to eat chocolate for breakfast (my hand is not raised☺).  If your hand is in fact raised, this muffin recipe is the excuse you've been looking for.  Unlike a standard muffin or quick bread, this recipe uses cornstarch and water to make a thick custard as a base for the batter.  Once baked, the dome of the muffin becomes cracked and crunchy, but the center stays soft and cake-like tender.  The ingredient list might read that these are actually dessert, but with the nutritional benefits from dark chocolate and safflower oil, I like to think these are rather good for you.  More importantly, these are absolutely scrumptious. Enjoy them for breakfast, pack in school lunches, serve as a snack, or sneak one in as a late night treat.  They are delicious on their own, but are also enjoyed with a slather of raspberry or black cherry jam.  And with Valentine's Day on the brain, I think these would be a perfect way to spread the love. I ♥ chocolate muffins.

Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

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School is in full swing, so it is time to get back in the lunch box treat and after-school snack groove.  These muffins are seated front and center.  They are a moist and satisfying balance of peanut butter and chocolate without being too sweet for a snack or treat.  Peanut butter is protein and chocolate has antioxidant properties.  So they are good for you, right?!

Like most recipes, this one is flexible.  My son likes chunky peanut butter and my girls like the smooth stuff, so I use a mixture of both to appease all.  I like a mixture of milk and peanut butter chips, but you can use all chocolate if you prefer.  I have even seen chocolate-peanut butter swirl chips at the market and I think those would be a tasty addition.  Mostly I make them standard size for after school snacks, but they are a welcome addition to lunch boxes in mini size.  Any way or size you make them, a plate full of these with a tall glass of milk will be a much appreciated bit of sustenance when saddled with a stack of homework.

*One note-- when filling the muffin tins, be generous.  Normally one would fill a muffin tin about 2/3 full, but these muffins need to be filled all the way to the top for a perfect bakery-style dome.

Chocolate Angel Food Muffins

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I was recently asked to create a custom recipe for babble.com.  I jumped at the opportunity and immediately went to work.  Instead of giving you the story behind the muffins, I will send you over here to read it.  I will, however, leave you with the recipe only so I can document it for my blog and file it in my recipes.  Don't forget to check out all the other 49 great recipes from Babble's Top 100 Mom Food Blogs.  

One quick note about the story behind the muffins... That favorite gourmet market and café in downtown Chicago that I love is Fox & Obel.  Check it out if you get the chance!

Strawberry Streusel Muffins

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The berries at the market have been so sweet and juicy. I realized this week that I had over bought (if that's possible) and some were looking a bit sad.  Instead of freezing them for summer smoothies, I decided they would sparkle and shine in these muffins for a breakfast treat.  

What really makes these muffins explode with that sweet strawberry flavor is the addition of a little strawberry preserves swirled in the top of the muffin before baking.  This is as trick that I learned from Cook's Illustrated a few years ago.  The sour cream makes them moist but not gummy.  The diced strawberries create pockets that burst with sweetness.  The streusel topping adds another textural and taste dimension.  The added bit of cinnamon in the streusel pairs perfectly with the strawberries.  

The muffin recipe below is for 12 muffins, but it can easily be doubled.  The streusel recipe makes enough for 4 batches of muffins, but you can easily halve it.  I go ahead and make the whole batch of streusel and store the remaining portion in the refrigerator.  That way when I have a muffin craving, I can pull out the pre-made streusel and proceed with the recipe.

Banana Crumb Muffins

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Well, with all the chocolate and candy around here lately, the fruit on the counter got a little neglected.   So, what do you do with 3 rotting nicely ripening bananas on the counter?  Make Banana Crumb Muffins. 

These are perfect for breakfast and delicious for an afternoon coffee break.  They have a simple oat crumb and a subtle hint of spice.  But, the secret to these is a wee bit of vinegar.  Yes, I said vinegar.  I find that adding just a small amount to certain baked goods and savory dishes really brings out a brightness to the finished product.  It is a real flavor enhancer without leaving any harsh vinegar after taste.  So, next time you have some aged bananas on hand, turn them into these Banana Crumb beauties!

Spiced Pumpkin Muffins

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After a string of 80º F days here, the weather has finally cooled off.  Not that I don't enjoy 80º F days, but it is just hard to cook and plan fall menus, like soups, stews, and fragrantly spiced baked goods when you are sweating and wearing flip flops.  This morning was particularly nice, overcast and 50º F.  Time to break out the house coat and slippers. couldn't think of better breakfast than a cup of hot apple cider and a basket full of fresh pumpkin muffins to start the day.  The smell of these muffins baking will get any sleepyheads out of bed.  It worked on mine!

This is a simple recipe and you can get all the ingredients out the night before that way they will be at room temperature in the morning.  Mix it up first thing in the a.m. and read the paper while they are baking.  Cool for just a few minutes and eat them while they are still warm with a good slathering of butter.  I have also made them in a mini muffin pan to pack for those school lunches.  Just freeze the rest for another day.

After reading the recipe you will note: 1 cup (about 1/2 can) of pumpkin puree...?  Yes, I am sure most of you have heard about the pumpkin can shortage.  But fear not, I have seen them on the shelves.  If all else fails it is simple to make your own, but we will leave that for another post.  Oh and what about the other half of the can because if you've been reading you know I don't like to waste food?  Stay tuned!