Muffins

 Muffins with Blueberries and Oatmeal

These delightful blueberry oatmeal muffins embody simplicity, wholesomeness, and gratification. Crafted using blueberries, oats, and devoid of refined sugar, indulging in one, two, or even three leaves you with a sense of satisfaction. Uncover the uncomplicated muffin recipe right at your fingertips. A quick search for blueberry muffins on any search engine yields a plethora of outcomes in mere seconds, encompassing my personal favorites like classic blueberry muffins and zesty lemon blueberry muffins! Does the world truly necessitate yet another recipe? When the results taste as delectable as this, my resounding answer is ABSOLUTELY! The entire batch vanished within 48 hours, prompting me to recreate them before long.

These blueberry oatmeal muffins boast a robust and nourishing consistency derived from the inclusion of oatmeal. It's important to note the distinction between oats incorporated into muffins and the oatmeal that defines oatmeal muffins. While oats serve as a dry component, oatmeal contributes as a moist element. If your preference leans towards oat muffins as opposed to oatmeal muffins, these applesauce muffins are sure to delight you. For today's baking session, our focus rests on crafting delectable OATMEAL muffins.

Oatmeal muffins stand apart from baked oatmeal cups, resembling portable oatmeal. Are you following along? These oatmeal muffins are:

• Fulfilling satisfaction
• Easy preparation
• A comforting, buttery warmth
• Crafted with wholesome oats
• Naturally sweetened using honey
• Abundant with flavorful blueberries

Experimenting with this recipe proved to be incredibly captivating. As you observe the following image, the contrast becomes evident. The short muffin on the left exhibited a moist and spongy texture, while the tall muffin on the right was robust and delectable, embodying all the splendid qualities I enumerated earlier. What captivates the mind is that a mere 20-minute disparity in baking time is the sole factor distinguishing these two outcomes!

Crafting delicious oatmeal muffins is a simple process involving just two primary steps prior to baking. Follow these instructions to create a delightful batch of muffins:

Infuse Oats with Milk (20 minutes):

Begin by immersing the oats in milk and allowing them to soak for a duration of 20 minutes. This soaking process facilitates the absorption of milk by the oats, resulting in a thicker and more velvety muffin batter. Notably, the soaked oats won't assume the consistency of cooked oatmeal since they are not being prepared together. Instead, the oats will gradually rise to the upper layer of the bowl.

Combine Muffin Batter:

The next step involves mixing the muffin batter. Divide the task into two parts: dry ingredients and wet ingredients. Employ one bowl for the dry components and another for the wet ones. Once each set of ingredients is properly mixed, proceed to merge them together. Introduce the soaked oats and milk into the amalgamation. At this point, your preparation is complete.

With these steps successfully accomplished, the final phase entails the baking of your delectable blueberry oatmeal muffins!

Muffin Recipe - Blueberry Oatmeal Delight

Get ready to create some delicious blueberry oatmeal muffins using just the essentials! Alongside oats and milk, gather flour, melted butter, honey, an egg, and a dash of cinnamon and vanilla extract to enhance the flavor. Opt for melted butter over oil or lower-fat alternatives to ensure the muffins retain their delightful taste. When I experimented with applesauce, the muffins turned rubbery and dry, so butter is key for flavor. For those leaning towards a chocolatey treat, swap the berries for a cup of chocolate chips. This recipe serves as your oatmeal and honey base, allowing room for creativity with various flavors and additions!

Fun Fact: A thicker muffin batter leads to taller, more puffed-up muffin tops. By combining a dense batter with my initial high-temperature technique outlined in the instructions below, you're guaranteed a batch of muffins with impressive heights.

Preparation: 40 minutes

Cooking: 20 minutes

Total: 1 hour and 10 minutes

Servings: 12 muffins

Ingredients:

1 cup of milk (240ml)

1 cup of old-fashioned whole rolled oats (85g)

1 and 1/4 cups of all-purpose flour (156g), measured with spoon and leveled

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/2 cup of unsalted butter (8 Tbsp; 113g), melted and slightly cooled

1/2 cup of honey (170g)

1 large egg at room temperature

1 teaspoon of pure vanilla extract

1 cup of fresh or frozen blueberries (140g) - refer to note for frozen berries

Instructions:

• In a mixing bowl, combine the milk and oats. Let the mixture sit for 20 minutes, allowing the oats to expand and absorb moisture. This step is crucial for the recipe's success. Meanwhile, you can melt the butter and let it cool for a few minutes.
• Do not attempt to do this step the night before, as soaking for that extended period is not recommended. If you notice that the oats haven't absorbed enough moisture after 20 minutes, give the mixture a gentle stir and wait an additional 10 minutes.
• Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set this dry mixture aside.
• In a medium bowl, whisk together the melted butter, honey, egg, and vanilla extract until fully combined.
• Pour the wet ingredients into the bowl with the dry ingredients and give it a few gentle stirs. Add the soaked oats, including the milk—do not drain them—along with the blueberries. Carefully fold all the ingredients together until just combined.
• Using a spoon, fill the cupcake liners to the top with the batter. If desired, sprinkle some oats and a light dusting of coconut sugar on top.
• Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F. After 5 minutes, without removing the muffins from the oven, lower the temperature to 350°F (177°C). Continue baking for an additional 16-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• The total baking time for these muffins is approximately 22-23 minutes. (For mini muffins, bake for 11-13 minutes at 350°F or 177°C.)
• Once baked, allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a wire rack to further cool.
• These muffins will stay fresh at room temperature, covered, for a few days. For longer storage, you can transfer them to the refrigerator, where they can be kept for up to 1 week.

Important Notes

• Make-Ahead Instructions: To extend the shelf life, you can freeze the muffins for a period of up to 3 months. Thaw them overnight in the refrigerator, then bring them to room temperature. Alternatively, you can warm them in the microwave if desired.
• Recommended Tools: Here are some affiliate links to special tools you might find useful: Glass Mixing Bowls | Whisk | 12-count Muffin Pan | Muffin Liners | Cooling Rack
• Milk Variations: While I tested the blueberry muffins with unsweetened almond milk, feel free to use any type of milk, whether dairy or non-dairy. Note, if you're using frozen berries, refer to the note below.
• Oats: I suggest using whole oats for the best results. Avoid using steel-cut oats, quick oats, or instant oats. Steel-cut oats won't properly absorb the milk, and quick/instant oats might dissolve in the batter as it cooks.
• Flour Preference: For optimal taste and texture, all-purpose flour is recommended. If you decide to experiment with whole wheat flour, I'd love to hear about the outcome!
• Oil or Butter: While you have the option to substitute butter with canola oil, vegetable oil, or melted coconut oil, do keep in mind that this will alter the flavor. I strongly advise using melted butter for the best taste.
• Sugar Options: Instead of honey, you can use 1/2 cup of maple syrup, coconut sugar, or packed light/dark brown sugar.
• Berries and Milk Ratio: If you opt for frozen berries, don't thaw them, and reduce the milk to 3/4 cup (180ml). Frozen berries release a significant amount of moisture, potentially making the muffins overly moist. Lowering the milk quantity helps to balance this. There's no need to adjust any other recipe components or instructions.
• Initial High Temperature Method: The reason for starting the baking process at a higher temperature is to rapidly elevate the muffin tops, allowing the interior to continue baking evenly afterwards. This technique promotes a desirable tall rise for the muffins.
• Nutritional Information: Using the SparkRecipes calculator and based on unsweetened almond milk, these muffins contain approximately 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.

Muffins with Raspberry Streusel Delight

Once upon a time, I dedicated an entire summer to crafting batches of blueberry muffins, consumed by a fixation (an obsession that might raise eyebrows outside the realm of this narrative) to create a blueberry muffin recipe that would stand the test of time. After investing all that effort, one might assume that the journey to concocting raspberry muffins would be more straightforward, but it spanned across five raspberry seasons before fruition.

A perfectly reasonable question that is likely forming in your mind is: Why not simply substitute raspberries for blueberries in your tried-and-true blueberry muffin recipe? The answer, while it produces satisfactory results, doesn't quite capture the essence of the raspberry muffin I had envisioned. The muffins I finally achieved, however, are the epitome of perfection: substantial, moist, infused with lemony zest, balanced in sweetness, and adorned with a vibrant array of raspberries that resemble a tie-dye pattern. I dare say, they might just be the most exceptional muffins I've ever mastered. Allow me to share the insights I've garnered throughout this odyssey:

Raspberries: First and foremost, let's address this matter: To perfectly prepare 6 muffins, you'll need approximately half a pound of raspberries, which translates to roughly 1 2/3 to 1 3/4 cups. This quantity boasts a greater abundance of berries compared to blueberry muffins. It's essential to note that raspberries differ from blueberries in their tendency to disperse less within the surrounding batter. As a result, a slightly larger amount is required to achieve that desired burst of flavor.

Frozen raspberries: Considering the potentially high cost of fresh raspberries, instead of simply encouraging you to opt for them, I designed this recipe with frozen raspberries in mind. The unexpected revelation was that frozen raspberries actually yield superior results. Incorporating them while they're still frozen prevents them from releasing their juices until they're baked. As a result, the muffin batter becomes thicker, leading to a more pronounced dome and less spreading during baking. For those who might be thinking, "But I just handpicked some raspberries!" First, I must admit my envy. Second, you can absolutely use them in this recipe, but do bear in mind that the muffins might turn out slightly flatter.

Size: During a hectic and preoccupied morning towards the conclusion of the academic year, I came to the realization that when the division of my Perfect Blueberry Muffin batter into 6 muffins happens inadvertently instead of the intended 9, the outcome is an even more imposing and generous muffin akin to those found in bakeries. These muffins carry the same essence as the heartfelt gifts I had initially planned for teachers*. The deliberate size choice in this recipe bears significance. It yields 6 muffins, and the quantity can effortlessly be doubled to produce 12. Each muffin weighs around 4 to 5 ounces, with over a third of that weight attributed to raspberries. It's worth noting that these muffins are crafted in a standard-sized tin. As promised, they truly embody a sense of dreaminess!

Streusel: I lack the authority to dictate the laws of the universe. I cannot provide a logical explanation for why raspberry muffins demand streusel while their blueberry counterparts do not. However, rest assured that the inclusion of streusel in this context is an absolute necessity. Nonetheless, I find myself disliking the process of creating muffin batter, diligently scooping it out, only to realize an additional subsequent step: the creation of a supposedly "quick" streusel. A similar situation arose when I encountered Peach Crumb Muffins in Smitten Kitchen Keepers. It bothered me that streusel essentially consists of butter, sugar, and flour – elements already present in the batter. After a bit of contemplation, I devised a solution: seamlessly integrate the streusel-making process into the initial stages of preparing the batter. This way, upon completion, you can genuinely consider yourself finished.

Yield: 6 servings

Preparation Time: 45 minutes

Ingredients:

70 grams (5 tablespoons) unsalted butter, melted

Pinch of kosher salt, plus 1/2 teaspoon

105 grams (Slightly heaped 1/2 cup) granulated sugar

220 grams (1 2/3 cups) all-purpose flour, divided

Juice and zest of half a medium lemon

1 large egg

150 grams (2/3 cup) plain unsweetened yogurt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

225 grams (8 ounces) fresh or preferably frozen raspberries 

Preheat the oven to 375°F (190°C).

Instructions:

• Prepare the Pan: Lightly coat the top surface of your muffin tin with nonstick spray or swipe it with a layer of butter. This ensures that any excess muffin batter will release easily. Line 6 muffin cups with liners. If using a 12-cup pan, ensure to space out the liners and add approximately 1 tablespoon of water to each unoccupied cup to prevent them from burning.
• Create the Streusel: In a large bowl, combine the butter, sugar, a pinch of salt, and 1 cup (130 grams) of flour until the mixture forms clumps. Scoop out 1/4 cup (about 45 grams) of this mixture and set it aside in a small bowl; this portion will be used as the streusel topping.
• Prepare the Muffin Batter: Grate the zest of half a lemon finely into the large bowl containing the remaining streusel mixture. Squeeze the juice from the lemon half into the bowl as well. Add yogurt and an egg, whisking to blend them as smoothly as possible; a few unevennesses in the batter are acceptable. Sprinkle baking powder, baking soda, and the remaining 1/2 teaspoon of salt onto the batter's surface, then thoroughly whisk the ingredients together, making sure to go around the bowl several times. Add the remaining 2/3 cup (90 grams) of flour and all the berries, gently stirring just until the flour is no longer visible.
• Distribute the Batter: Divide the batter evenly among the six prepared muffin cups, piling it as needed. Distribute the reserved streusel evenly over the tops of the muffins, and use your fingers to nudge any streusel that falls onto the muffin tin back onto the muffins.
• Bake the Muffins: Bake the muffins for 25 to 30 minutes, or until a toothpick inserted from the top to the center of a muffin emerges without any batter clinging to it. Allow the muffins to cool completely within the pan.
• Advanced Preparation: These muffins keep exceptionally well. Store them in their baking pan or on an uncovered plate (to prevent the tops from becoming soggy). They remain delicious even on the third day, and still quite enjoyable on the fourth day.

Notes: Guidelines for Measuring Raspberries by Cup: It's important to note that while weighing every ingredient is more accurate, raspberries have unique measurement characteristics. They possess hollow spaces, which affect their volume in a cup based on their state. When frozen, they occupy more cup space per ounce. Conversely, when defrosted or very ripe and fresh, they compress and occupy less cup space per ounce. For frozen raspberries, follow the higher cup measurement (1 3/4 cups). For very ripe fresh raspberries, use the lower amount (1 1/2 cups).

Scaling the Recipe Double: Certainly, you can double this recipe to yield 12 muffins without any necessary adjustments. When doubling the sugar quantity, simply measure out 1 cup plus 1 tablespoon.

Pumpkin Apple Muffins

The recipe's spotlight rests on sautéed apples and abundant pumpkin purée, harmonizing as the primary components. Accompanying this duet are oats and brown sugar, assuming pivotal supporting roles. If I were tasked with selecting a singular sustenance (beyond my favorites - bananas, Braum’s coffee ice cream, and peanut butter), oats would undoubtedly top the list. In my conviction, they stand as nature's impeccable provision. Furthermore, their aesthetic appeal atop these generously proportioned muffins is undeniable.

Though initiated as an experiment, a mere nibble assured me of its triumph. Remarkably moist, subtle notes of pumpkin, and miniature treasures of cinnamon-sugar enrobed apples are interspersed throughout. Noteworthy for their health-conscious attributes, these muffins prove ideal for snacking or breakfast. Their exceptional portability renders them a charming on-the-go option, perfectly suited for autumnal cravings. Do we find ourselves in agreement? Undoubtedly so.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

 Servings- 12 Muffins | Meal Type - Breakfast, Dessert, Snack | Cuisine - Vegan | Freezer Compatibility - Up to 1 Month | Shelf Life - 3 to 4 Days

Ingredients:

Flax Egg:

1 tablespoon flaxseed meal

2 ½ tablespoons water

Apples:

2 granny smith apples, peeled, cored, and diced

1 tablespoon non-dairy butter

Cinnamon for apples

Batter:

3/4 cup pumpkin purée

1 cup almond milk

1/2 cup brown sugar

2 tablespoons avocado oil

1 teaspoon vanilla extract

Dry Ingredients:

1 cup unbleached flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

Topping:

1/3 cup old-fashioned oats

Additional oats for topping

Instructions:

Preheat your oven to 375 degrees Fahrenheit (190°C) and place paper liners in a muffin tin.

In a large bowl, create a flax egg by combining flaxseed meal and water; set this mixture aside.

In a skillet, sauté the apples with non-dairy butter and a sprinkle of cinnamon until they become soft. Set them aside.

To the flax egg mixture, add pumpkin purée, almond milk, brown sugar, oil, and vanilla extract. Carefully sift flour, baking powder, baking soda, salt, and cinnamon over these wet ingredients, and then stir.

Incorporate the sautéed apples and oats, gently stirring until the mixture is just combined. Fill each liner in the muffin tin to the top. You can optionally sprinkle oats on the top.

Bake in the preheated oven for 18-22 minutes or until the muffins turn golden brown and a toothpick inserted comes out clean.

Allow the muffins to cool completely, and then store them in an airtight container in the refrigerator for freshness.

Notes:

*Adjust the consistency of your batter based on the moisture level of your apples/pumpkin purée. If the batter seems too thin, incorporate more flour or oats. Conversely, if it's too thick, add more almond milk.

*The provided nutrition information is an approximate calculation.

Nutrition Information (1 out of 12 servings):

Serving Size: 1 muffin

Calories: 122

Carbohydrates: 20 g

Protein: 2 g

Fat: 4 g

Saturated Fat: 0.9 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 78 mg

Dietary Fiber: 2 g

Sugar: 9.6 g

Carrot and Zucchini Harvest Muffins

These vegan muffins exude the essence of a bountiful autumn harvest, minus the need for actual gardening. They emerge as delicate, moist cakes that are incredibly simple to assemble and customize. I wholeheartedly invite you to craft these muffins, embrace their deliciousness, and contemplate the garden's wonders alongside me.

Crafted in one bowl, these vegan muffins are wonderfully uncomplicated, boasting exceptional moisture and an undeniable scrumptiousness.

Our journey begins with the choice of oil. While I opted for vegetable oil, feel free to embrace the boldness of olive oil if that's more your style – seize the opportunity!

Into the oil, we introduce a Flax Egg, a blend of ground flax seeds (loaded with beneficial fats and a hint of binding capability) and water. The moisture brings about a subtly gel-like quality in the flax seeds, precisely what we're after. To further enhance the mix, a touch of apple cider vinegar joins the party, lending an acidic touch that activates the baking soda.

Each ingredient plays its role in this scientific symphony.

As an alternative to traditional milk, we incorporate applesauce – a source of moisture and a gentle sweetness.

Stir until the wet components harmonize, with the flax seed specks suspended gracefully throughout.

Into the mix go two types of sugar: granulated and brown. However, if you find yourself with only one kind of sugar, fear not – go ahead and use what you have (unless it's powdered sugar, which won't work, mind you). By adding the sugar to the wet ingredients, we encourage effortless dissolution, resulting in a more luxuriously moist and tender muffin.

Now, for the pièce de résistance – shredded raw carrots. These delicate shreds of vegetables join the fray, infusing a blend of softness, moisture, and gentle sweetness into these delightful treats. It's truly a treasure trove of flavors!

The wet ingredients find their place atop the dry ones. Instead of the usual practice of whisking all the dry components together in a separate bowl, we'll take a different route – a savvy shortcut, if you will. We'll layer the ingredients, blend them into a harmonious mixture, and view it not as a mere shortcut, but a clever and efficient approach.

Preparation Time: 40 minutes

Cooking Time: 20-25 minutes

Total Time: Approximately 1 hour

Yield: 12 muffins

Ingredients:

1/2 cup of vegetable oil

1 tablespoon of ground flaxseed

3 tablespoons of water

1/2 teaspoon of apple cider vinegar

1/3 cup of applesauce

2 teaspoons of pure vanilla extract

1/2 cup of lightly packed light brown sugar

1/2 cup of granulated sugar

3/4 cup of shredded zucchini

3/4 cup of shredded carrots

2 cups of all-purpose flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

1/2 teaspoon of freshly grated nutmeg

1/2 teaspoon of sea salt

3/4 cup of coarsely chopped walnuts

Instructions:

• Position a rack in the upper third of your oven and preheat it to 350 degrees F. Lightly grease a 12-cup muffin tin and set it aside.
• In a medium-sized bowl, whisk together the oil, ground flaxseed, water, and vinegar until they are well combined. Incorporate the apple sauce and vanilla extract into the mixture.
• Proceed by whisking in both types of sugar. Gently fold in the shredded vegetables.
• Now, it's time to incorporate the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Thoroughly whisk these ingredients together, ensuring there are no hidden pockets of flour.
• Divide the batter equally among the 12 muffin cups. Sprinkle a generous amount of walnuts on top.
• Bake the muffins for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
• Once baked, take the muffins out of the oven and let them cool for about 20 minutes in the pan. To remove them from the pan, gently run a butter knife along the outer edges of the muffins and carefully lift them out.
• You can enjoy the muffins while they are still warm, or let them cool completely on a wire rack before storing them in an airtight container at room temperature. These muffins will remain fresh for up to four days.

Bite-Sized Rum Delights

Introducing the Reigning Delight Among Chocolate Confections! Say hello to these indulgent rum balls infused with a touch of boozy allure. And the best news? No need to fire up your stove to craft these delectable treats! A finely blended medley of vanilla wafers, pecans, cocoa, and dark rum forms a concoction effortlessly fashioned into luscious spheres by hand. Envelop them in various coatings like cocoa powder, coconut shavings, or powdered sugar, and you'll have a sight reminiscent of a high-end chocolatier's exhibit. Keep this recipe up your sleeve as a sophisticated homemade culinary gift for the grown-ups (brace yourself for the rum's robust presence) or as a no-bake dessert to swiftly satiate those yearnings. Just guard the secret of their simplicity closely! What variety of rum is preferred for these rum balls?

In the realm of rum, two principal contenders emerge: white and dark. White rum boasts a subtle flavor profile, a perfect contender for libations such as piña coladas and daiquiris. Conversely, dark rum boasts opulence and sweetness, often aged with spices to impart an added dimension of warmth. Opt for dark rum in this recipe.

Can you prepare rum balls in advance?

Certainly! You can meticulously craft rum balls a few days ahead of time, safeguarding them in an airtight container within the confines of your refrigerator (those enveloped in powdered sugar might require an additional dusting before presentation). Here's another stroke of brilliance to facilitate prepping: Toast a generous batch of pecans in the oven, subsequently cooling and stowing them in a resealable freezer bag for future use.

Might rum balls induce inebriation?

Although these rum balls exude a potent character, they are unlikely to render you light-headed, unless, of course, you were to consume a complete batch (a staggering thirty-six units!) in one sitting.

Although these rum balls may not be suitable for those with a weak constitution, it's improbable that they will induce a sense of inebriation unless you consume an entire batch (a whopping thirty-six!) all at once.

YIELD:

3 dozen

PREP TIME:

5 minutes

TOTAL TIME:

30 minutes

Ingredients:

1 box (11 oz.) of vanilla wafers

1 cup of toasted pecans

1 cup of powdered sugar

1/4 cup of unsweetened cocoa powder

1/2 teaspoon of kosher salt

1/2 cup of dark rum

2 tablespoons of honey

1 teaspoon of vanilla extract

Topping:

Powdered sugar

Unsweetened cocoa powder

Finely shredded coconut

Finely chopped pecans

Nonpareils

Instructions:

In a food processor, finely grind the vanilla wafers and pecans for approximately 15 seconds. Combine the powdered sugar, cocoa powder, and salt, and pulse around 5 times.

Transfer the mixture to a spacious bowl and thoroughly mix in the rum, honey, and vanilla extract.

Shape the mixture into approximately 1-inch balls using a tablespoon. Roll the balls in your hands to create a smooth surface. Prepare different desired toppings in separate small bowls. Coat each rum ball by rolling it in the chosen topping. Place the coated rum balls on a baking sheet lined with parchment paper. Cover them and refrigerate until you're ready to serve, for up to 5 days.

Tip: If you plan to store these for several days before serving, remember to roll the powdered sugar-coated ones again, as the powdered sugar tends to soak into the rum balls over time in the fridge.