Meatball Muffins

Meatball Muffins

To make these meatball “muffins” ricotta meatballs are nestled in a savory, biscuit-like muffin batter and baked in a muffin pan. They’re just as tasty at room temperature as they are warm, making for a great appetizer or lunchbox treat and are best served with marinara sauce on the side for a little dunking action, … 

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Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm. With two types of lemon both the zest and juice, the flavor is prominent in each and every bite.

The crackly sugar coating offers the perfect balance to the bite of the lemon and melts on your tongue in a flurry of sweet and sourness that is delectable…. 

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The Best Chocolate Chip Muffin Recipe

These are, without question, the most delicious chocolate chip muffins I have ever made. Or tasted. In my entire life. If you know me then you know I make a lot of muffins. I’ll be returning to this one. Often. Leave it to King Arthur Flour. I know I said it before and I’ll say it again. I ad♥re them! They always have what I’m looking for and never fail me…. 

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Mexican Hot Chocolate Corn Muffins

Mexican chocolate has a rich, full-bodied, complex flavor and contains sugar crystals, cinnamon and often times brown sugar, vanilla and chiles. It has a zingy flavor my Dad compares to cinnamon red hots. Even when melted, little specks of chocolate remain intact giving it a grainy texture that is unique for chocolate. We always have Mexican chocolate on hand for making hot chocolate, the inspiration behind these corn muffins.

Dutch-process cocoa powder forms the chocolate backdrop for the chopped-up pieces of Mexican chocolate floating around in the muffins. The best part of eating them is biting into those crunchy little pieces of spicy, chocolate goodness. They are harder than regular chocolate chunks with more heft to them and don’t melt as completely. Similar to what happens when you use chopped up candy bars for baking. In keeping with my resolution to use a wider variety of spices I picked allspice for these, a smart choice as it enhanced the cinnamon flavor.

This batch of muffins wasn’t entirely eaten yet before my Dad was inquiring over whether I had plans to make them again?! My first time baking with Mexican chocolate was so successful I can’t wait to produce more baked goods with it! The taste it brings is something extra special that I wish think everyone could should experience.

I used Nestle Abuelita chocolate which I found in the Goya food section of my market. The muffins aren’t very sweet made as is, if you’re looking for a sweeter muffin add more sugar. Also adding a teaspoon of instant coffee powder into the batter will kick up the chocolate flavor even further.

Mexican Hot Chocolate Corn Muffins

Mexican Hot Chocolate Corn Muffins
(by Reeni)
1 cup all-purpose flour
1 cup cornmeal
3/4 cup Dutch-processed cocoa powder
1 tablespoon baking powder
1 + 1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
pinch of salt
2 eggs
1 + 1/4 cup milk
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup Mexican chocolate, chopped (1/4 – 1/2 inch pieces) tossed with 1 teaspoon flour
topping:
1/3 cup Mexican chocolate, rough chopped
1-2 tablespoons heavy cream or milk

1.Preheat oven to 400 degrees. Grease a 12 cup muffin pan or line with paper liners.

2. In a large mixing bowl whisk together flour, cocoa, baking powder, cinnamon, allspice and a pinch of salt. In a separate mixing bowl whisk together eggs, milk, butter, sugar, sour cream and vanilla extract. Add the wet to the dry ingredients and mix just until combined, add chopped chocolate and mix in.

3. Use an ice cream scoop to fill the cups 7/8 of the way full. Bake for 18 minutes or until a toothpick comes out clean from center.

4. Remove pan to a wire rack to cool. After ten minutes remove muffins from pan and cool completely on wire rack.

5. For topping melt the chocolate with 1 tablespoon of milk or heavy cream, whisk together adding more heavy cream if needed to make a smooth frosting. Add the frosting to a small plastic bag, cut off the corner and pipe over top of each muffin.

Makes 10-11 muffins

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Pumpkin Gingerbread Muffins with Orange Cream Cheese Frosting

Pumpkin Gingerbread Muffins w/ Orange Cream Cheese Frosting

Warm gingerbread spices naturally compliment pumpkin in this muffin recipe and combine two of my favorites in one. Both the gingerbread ‘flavor’ and the pumpkin are mild, they meet  somewhere in the middle so that neither overpowers the other. The fresh orange zest flecked throughout the cream cheese frosting add a sweet pop of citrus and another layer of flavor to make these irresistible. But it doesn’t stop there because they also have mini chocolate chips and golden raisins in them. Every bite is packed with deliciousness!

I find myself once again needing to say thank you! In a huge way. I have made it through another round of Project Food Blog and am now hard at work on challenge #6. I owe it all to you. The best readers! So supportive. Thank you again from the bottom of my heart! I’m feeling blessed. So incredibly blessed.

Mini Pumpkin Gingerbread Muffins
Pumpkin Gingerbread Muffin Recipe
Pumpkin Gingerbread Muffin Recipe
Orange Cream Cheese Frosting

Printable Recipe

Adapted from King Arthur Flour (this can also be made into loaves, check King Arthur’s recipe for directions)

Mini Pumpkin Gingerbread Muffins w/ Orange Cream Cheese Frosting

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Cherry Coconut Muffins

Cherry Coconut Muffins

There has been little to no baking in the Cinnamon and Spice house lately. Thanks (not!) to the especially hot and humid weather. Boo!  The very same weather that has been plaguing us since May with no end in sight. And because the kitchen is the heart of our house. The center upon which we convene. The oven is off limits along with anything else that will make the temperature skyrocket causing the kitchen to be intolerably hot. And consequently taking our gathering place from us.

So you can imagine my surprise one morning when I woke up to a cool room. The thermometer read 71 degrees. Not 101 or even 91. I rejoiced. Then I sprinted to the kitchen with sleep still in my eyes and proceeded to bake my little heart out by making muffins for breakfast. The very beauties you see here heavily adorned with red, juicy jewels you may know and love as much as I do – sweet Bing Cherries. Giddy with delight I also tossed in coconut flakes. For a little more oomph. Not that they needed it…

Cherry Coconut Muffins

Moist, sweet and summery, they fixed me right up. So much so that when a blanket of humidity descended upon us again by early afternoon I didn’t even give a care. I was kicked back in my semi-cool kitchen with this tray of lovely muffins laid out before me, deliciously and completely satisfied.

Cherry Coconut Muffins

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Cherry Coconut Muffins
(adapted from The Muffin Cookbook)
2 cups all-purpose Flour or King Arthur White Whole Wheat
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 heaping cup Cherries, pitted, coarsely chopped
6 tablespoons Butter, softened
2/3 cup Sugar or 1/2 cup Honey
2 eggs
1 teaspoon Vanilla
2/3 cup Milk
1/2 cup Sour Cream (regular or light) or nonfat Greek yogurt
1/2 cup unsweetened Coconut Flakes, plus more for topping
1. Preheat oven to 400 degrees. Grease or paper line a 12 muffin cup or 24 mini muffin cup pan.
2. In a small bow combine flour, baking powder and salt. Toss 1 tablespoon of flour with the cherries and set aside.
3. In a large bowl beat butter and sugar until light and fluffy. Add eggs and vanilla and beat 3 minutes.
4. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and coconut flakes.
5. Spoon into muffin caps just short of the top. Sprinkle coconut over tops if desired. Bake 18-22 minutes or until a toothpick comes out clean. About 12 minutes for mini’s.
6. Let cool in pan for 5 minutes and remove to wire racks.

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Cherry Coconut Muffins

I’m linking this to Potluck Sunday over at Mommy’s Kitchen.

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