Paula's Lemon Blueberry Coconut Muffins

I don't know if a muffin can get any better.

All of my favorites in one...lemon, blueberries and coconut! These had a perfect crumb, I'm sure that had something to do with the real cream and butter. That certainly pumped up the flavor,too. they were so moist and delectable!

I have said this MANY times, but it is worth repeating....all of Paula's recipes are winners...not a bad one in the bunch!

Lemon Blueberry Coconut Muffins

1/2 c. butter, softened

3/4 c. sugar

2 tsp. lemon zest ( I added more)

2 large eggs

5 Tbsp. heavy whipping cream

1 c flour

1/2 c. sweetened flaked coconut

1/2 c. fresh blueberries ( I used more)

Beat the butter, sugar and zest until fluffy on medium speed. Add eggs one at a time, beat well after each. On low, add the cream and then the flour, just until mixed. Stir in coconut, and gently fold in the blueberries. Spoon batter into 9 greased and floured muffin tins. Bake at 350 for 25 minutes or until edges are golden brown. Remove form pan and let cool.

Peach Muffins..upside down!

I forgot I had this recipe! 

It's so good, too. I can't believe I haven't made them for so long. The recipe makes about 6 to 8 muffins, depending on the size you make them, but can easily be doubled.

I guess one would call them upside down muffins, as they are kind of like a pineapple upside down cake. The topping, which is actually on the bottom, is sweet caramelized peaches. The caramel also wraps itself around the muffin as it bakes, so the sides have a nice sweet coating also.

We like them fresh out of the oven, with a bit of butter, but they are equally good the next day. The fresh peaches have been so good lately, we have been eating alot of them, in fact we had some with the muffins!

Peach Muffins

For muffins:

1 c. flour

3/4 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 c. butter, melted

1 egg, slightly beaten

1/2 c. milk

For topping:

3 Tbsp. butter

1/2 c. brown sugar

1 c. sliced peaches, sliced

Mix the flour, sugar, baking powder and salt. Add the melted butter, egg, and milk.Stir until smooth.  Set aside.

Grease 6 to 8 muffin tins. Place a dab of butter and 1 Tbsp. of brown sugar on the bottom of each tin. Add a couple of sliced peaches. Pour the batter on top. Bake at 375 for 25 minutes, or until lightly browned. Turn out of pans immediately. 

Blueberry Muffins

These are listed as "Too die for Blueberry Muffins" over at allrecipes. There are a TON of reviews, so of course I had to try them out.

While they are a wonderful tasting muffin,bursting with blueberries, complete with a nice crumb and sweet topping, I can't say they are "to die for." They are a REALLY good muffin, but not outrageous good.

The first time I made them , they were a bit dry,so I tried them again. I read some of the reviews, and added some vanilla, a splash of milk, decreased the topping by half, and baked it  few minutes less and wow..they were great!

Moist and delicious! I will definitely make these again.

Blueberry Muffins
allrecipes

1 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. oil
1 egg
1/3 c. milk
1 tsp. vanilla
1 c. fresh blueberries

Mix the salt, flour, sugar, and baking powder. Pour the oil in a measuring cup and add the egg, milk, and vanilla. Mix well. Pour into dry ingredients ans mix just until moistened. Spoon into paper lined muffin tins.

Topping
1/2 c. sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 tsp. cinnamon

Mix with fork and sprinkle on top of muffins. Bake at 400 for 20 to 25 minutes until done.

Cranberry Orange Muffins

Remember the gift jars my daughter gave me for my birthday? This recipe was in one of the jars,too. She found the recipe on line from Daphne Oz.

If you love the nutty flavor of whole wheat, like I do, you will love these! They are chock full of good for you ingredients. The cranberries and slight hint of orange were a delicious combination.

 I put a few pecans and some brown sugar on top of each muffin before I baked them. 

Warm out of the oven with some butter, they were a real treat!

Cranberry Orange Muffins

Daphne Oz

5 Tbsp. butter, softened

1/3 c. honey

3 large eggs

3/4 c. plain Greek yogurt

1 tsp. orange zest

1 1/4 c. whole wheat pastry flour

1/4 c. wheat germ

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2/3 c. dried cranberries

Mix butter and honey, add egg, yogurt and orange zest. Add the dry ingredients, stir in the cranberries. Pour into greased muffin tins and bake at 375 for 30 minutes. Serves 12.

Lemon Chocolate Chip Muffins

I think I may have blogged before about a coworker I used to work with that loved to bake muffins. She made muffins every Wednesday for the teachers lounge coffee time....she did it for years! They were always fresh and warm. My very favorite, and believe me they were all good, was Lemon Chocolate Chip.

It's a great combo. I adore lemon, and well, I am addicted to chocolate, so I guess it's no surprise these were my favorites. It absolutely made my day when I walked in the lounge and saw these.

The best part is the topping! You dip them into fresh lemon juice and then sugar while they are still slightly warm. I needed to bring something to church coffee, so I made these. This time I made them into mini muffins, they were so cute!

Lemon Chocolate Chip Muffins

1/2 c.butter, softened

1 c. sugar

2 eggs

1 tsp. fresh lemon juice

1 tsp. grated lemon zest

1 c. buttermilk

1 tsp. soda

1/4 tsp. salt

2 c. flour

3/4 c. mini chocolate chips

Cream the butter and sugar.Add the eggs, lemon juice, lemon zest, add butter milk. Stir in the dry ingredients until just mixed. Spoon into muffin pans with liners. Bake at 375 for 18 minutes until done. (Makes 12 regular or 24 mini muffins)

links:

semi homemade mom

33 shades of green

Raspberry Cream Cheese Muffins

This recipe is from a new cookbook I bought at work. Once a month a company brings in a bunch of books to the lunchroom that we can order. They also have a bin of books that they are discontinuing. I found Taste of Homes Holiday cookbook for only $10....so I grabbed it. It was a real deal, as inside was a one year free subscription to the magazine!

I decided to try these muffins out. They were really good, but I thought a bit heavy. I like a fluffy, lighter muffin. Brent loved them, though....he really liked the cream cheese and raspberry inside.

I have several more recipes from this book on my list to try. The next one is chocolate chip caramel rolls....they sound amazing!

Raspberry Cream Cheese Muffins

{T of H}

1 {3oz.} package cream cheese, softened

1/4 c. powdered sugar

2 1/2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 egg

1 1/4 c. milk

1/2 c. brown sugar

1/3 c. butter, melted

1 tsp. lemon peel

1/4 tsp. almond extract

1/4 c. raspberry jam

In a small bowl, beat the cream cheese and powdered sugar and set aside. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the egg, milk, brown sugar, lemon peel and extract together. Pour wet into dry and mix just until moistened.

Spoon half of the batter into greased muffin tins. Top with 1 tsp. cream cheese mixture and 1 tsp. jam. Top with the rest of the batter and bake at 350 for 18-20 minutes until done.

Honey Nut Scones

I found this recipe that I had made last winter, but not posted yet from Dorie Greenspan on page 31 of Baking from My Home to Yours.

 These were very good...light and just slightly sweet!  Brent likes everything VERY sweet or smothered in butter or frosting.  I was pretty sure he wouldn't like them this way, so I stirred together some honey butter for him.

That did the trick! They were gone in no time!

Honey Nut Scones
{Baking with Dorie from my Home to Yours}

1 large egg
2 tbsp. honey
1/2 c. cold milk
1 1/2 c. flour
1/2 c. whole wheat flour
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick cold unsalted butter
1/2 c. chopped walnuts

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stir the egg, honey, and milk together,

Whisk the flour, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Stir in the chopped walnuts.

Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about  5 inches in diameter, cut into 6 wedges and place on the baking sheet.

Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch,. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

Pina Colada Muffins

I guess I should have posted this recipe in the summer...it seems more appropriate than fall, but truth be told, we eat these year round! Brent likes a breakfast sweet on the weekends, so I often whip up a quick muffin Saturday mornings. This is one of our favorites.

I got this recipe years ago from a co worker. Every Wednesday she would get up early and bake the BEST muffins to bring to work for coffee. It was such a treat. She's retired now, but I made sure I got some of her recipes!

Every bite is moist and delicious, with tiny chunks of pineapple. I love the topping...the coconut toasts up sweet and crunchy as it bakes.

I usually make half a recipe and get about 8 nice size muffins out of it. BUT I don't half the awesome topping. I use it ALL!


Pina Colada Muffins

2 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
2     8oz. cans of crushed pineapple, NOT drained
2 eggs
1/2 c. vegetable oil
1 tsp. coconut extract

In a large bowl, combine the flour, sugar, baking powder and soda.
In another bowl, mix eggs,oil, and pineapple. Stir into dry ingredients just until moistened. Fill greased muffin tins 2/3 full.

Mix topping:
1 Tbsp. melted butter
2 tbsp. sugar
1/2 c. coconut

Sprinkle on top of muffins and bake at 375 about 20 minutes or until light brown.

links
cast party wednesday

Blueberry Muffins

I tried another recipe from one of my favorite cookbooks, Down Home With the Neelys. Honestly all their recipes are SO good.

I ran out of cereal for breakfast so whipped these up....we loved them. The crumb was perfect. I liked the addition of sour cream, and the brown sugar topping put this recipe for muffins over the top!

Here's the recipe:

Fresh Blueberry Muffins

{p.244 Down Home with the Neelys}

8 Tbsp. unsalted butter, at room temp
1 c. plus 1 Tbsp. sugar
2 large eggs
1 tsp. vanilla
1/2 c. sour cream
1/2 c. milk
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/2 c. fresh blueberries { I used about 1 1/2 c.}
2 tbsp. brown sugar
1 tsp. cinnamon

Preheat oven to 350 and line a 12-cup muffin pan with liners. {I got 14}
Use a mixer to mix the butter and 1 c. of sugar until light and fluffy, add eggs one at a time, then vanilla, sour cream, and milk. In a separate bowl, sift the flour, baking powder, soda, and salt. Mix together and fold in the blueberries.{ I took a spoonful of the flour and mixed it with the blueberries, then folded them in.} Scoop the batter into the muffin cups and bake 10  minutes. Stir the brown sugar, 1 tbsp. sugar and cinnamon together. Sprinkle on top of muffins and bake another 10-15 minutes until done.

These will be perfect for our 4th of July breakfast!
links
talking dollars

Baking with Dorie, Great Grains Muffins

Hi!

Today's Baking with Dorie was chosen by ME!

I will post the recipe below or you can find it on page 9 of Baking from My Home To Yours, by Dorie Greenspan. You can also check out the other bakers here.

We love muffins and these sounded so interesting to me. I liked the idea of adding oats, whole wheat flour,cornmeal and maple syrup. I wondered what the texture and flavor would be like.

I made just a half a batch, and we really enjoyed them fresh from the oven for breakfast this morning! I could really taste the hint of cornmeal which was what I was hoping for. They are not a light muffin, but  not heavy either! I added raisins and walnuts....they were perfect! Not too sweet, just right after being overloaded with all the Easter goodies this past week.

We had a great Easter with our kids home!

Here we are celebrating our Birthdays:

The day went by way too fast for me. I always get a bit sad when they leave so it was fun to wake up this morning and get this post ready. It was good to be baking again! It's a beautiful day here and I plan to spend some of it just sitting outside in the sun..it has been a LONG winter!

Have a great Easter Monday!

Great Grains Muffins

1 cup flour

1/3 c. whole wheat flour

1/3 c. cornmeal

1/3 cup old fashioned oats

1/4 c. sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/3 cup pure maple syrup

2 large eggs

1 stick {8 Tablespoons} unsalted butter, melted and cooled

3/4 cup quartered, moist, plump prunes or other dried fruits and or chopped nuts

GETTING READY:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter and spray 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which neither needs greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt.In a large glass measuring cup or other bowl, whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you are using them. Divide the batter evenly among the muffin cups,.

Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

Baking with Dorie, Coffee Break Muffins

Today's Baking with Dorie can be found here or on page 15 of Baking, from My Home to Yours. You can check out the other bakers here.

I wasn't sure what I would think of these muffins, since I am NOT a coffee drinker. But I found the coffee flavor quite light and really enjoyed the simplicity of these muffins. They were slightly sweet, with a wonderful moist crumb and just a hint of cinnamon.

I made them into mini muffins and made just a half of a batch. They took just minutes to stir together!

Brent on the other hand, loves coffee, and found he really enjoyed eating them with a cup! He must have liked them alot...as there aren't any left!

Baking With Dorie Pumpkin Muffins

Today's "Baking with Dorie" is Pumpkin Muffins.  You can find the recipe here or on page 13 of  Baking with Dorie, from My Home to Yours. This was a quick, easy recipe that I really enjoyed baking. {and eating} It was a perfect recipe to choose for this time of the year, AND it made the whole house smell wonderful!

I added raisins and chopped walnuts to mine. I knew these wouldn't be sweet enough for Brent, so I made some cream cheese frosting for him. {yes, I baby him} They were great for breakfast!

Honey Muffin Recipe

What a beautiful autumn evening it is! The lake is so calm and peaceful.  I can smell our neighbors campfire on the beach.  Actually I can see quite a few fires twinkling across the lake. It's a perfect nite for one.

This warm weather is incredible. I spent all day doing fall chores. It hardly seems like work when its so nice out. It feels good to get so much done. We still have some things to tackle tomorrow....getting the dock in for one. But our lawn furniture is put away for winter, the flower beds are cleaned, and the yard is raked.

I did get some time to bake too. These honey muffins were tasty for breakfast. Slathered with some butter and more honey they were a nice treat! We often eat muffins for breakfast, but these would be good served with a meal too. They're light and moist, with just a hint of honey. They'd go well with a bowl of soup, or a salad too. I'm glad there's still a few left for tomorrow!

Honey Muffins

2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. melted butter
1/4 c. honey

Whisk the egg, milk,butter, and honey. In another bowl combine the dry ingredients. Add the wet ingredients and stir until just moistened. Bake in greased muffin tins at 400 for 15-18 minutes. Serve warm with butter and honey. Makes 12.

Baking with Dorie Lemon Poppy Seed Muffins Recipe

Since I joined the group, "Baking with Dorie" a bit late..I'd like to try to bake all the recipes that I missed. Lemon Poppy Seed Muffins was one of them.  You can find the recipe here or on page 10 in Dorie's book, Baking from My Home to Yours.

I love anything lemon so I knew I would like these. The lemon glaze really added a nice tang and also kept them very moist. Perfect for Sunday morning breakfast!

Cornbread Muffins

I've been craving cornbread all 6 weeks I have been on this new diet! {I have lost 12 lbs so far on TOPS} I couldn't take it anymore. Sometimes one just has to give in..so I tried this recipe for cornbread muffins. They are so moist, so flavorful and have a nice corn meal crunch.

I quickly ate one and froze the rest. I can bake a lot of things and only have one piece..but there are those foods that are just triggers..like cornbread...that I have to really control. I think the freezing will work..but I am prepared to take it one step further and give them away to friends. If anyone finds a basket of muffins on their doorstep...you know what happened!

Yesterday I had the Good Morning America show on and to my surprise they introduced Ree from Pioneer Woman. I've been a fan of hers for a long time. My fave recipe of hers is cinnamon rolls. Here's a link to the recipe scrapbook page {and photo} I made for them on my other stamping blog. Talk about foods I can't make and eat just one...these are ridiculous.... insane.... GOOD.

The segment was kind of a bummer though, because you could tell they had run out of time and she barely got to say a few words or cook much. I hope they have her on again and correct that!!!!

Back to the recipe. I was googling cornbread.... as my fave recipe {here's the link} calls for green chili's... which I didn't have...and I needed cornbread NOW. I found this recipe here.

Come to find out it was adapted..it too called for chili's,etc. It sounded perfect. I even had buttermilk on hand. So I decided to try it out. It's a winner!

This is what one looked like right before I popped it in my mouth!

Blueberry Muffins

I read about this recipe on allrecipes. You can read about it here:http://allrecipes.com//Recipe/to-die-for-blueberry-muffins/Detail.aspx It sounded so good and it had such great reviews that I had to give it a try. It's wonderful! I made mine into 12 muffins instead of 8. The crumb topping adds a nice sweetness and a bit of a crunch. I loved the cinnamon,too. And look at those blueberries inside!

I added more berries than it called for...one can't have too many berries can they? I don't think so!