Funfetti mini pancake muffins

My kids love those little Hostess chocolate chip muffins that come 5 packs to a box for over $4.00.  My son will eat 2 packs each morning for breakfast and that gets expensive.  So, I only buy them when they are buy 1 get 1 free and then I buy like 8 boxes.  But, when I run out, these pancake muffins are the perfect replacement.  I think they taste very similar to the Hostess muffins, but better of course because they are homemade.  Usually I make them with mini chocolate chips because they are Jack’s favorite.  But, I thought it would be fun to change things up a bit and replace the chips with sprinkles to make Funfetti mini muffins.

I decided to surprise my daughter with breakfast for lunch with these muffins.  But, of course Sammie didn’t want muffins.  She wanted turkey.  No bread, just turkey.  Okay then.  So the baby and I ate the muffins, dusted with powdered sugar and dipped in maple syrup.  Alex tore them up.  After Sammie finished her turkey, she decided she would try a muffin…then another and another and another.  She had to make sure they were okay, quality control you know. 😀   I love these muffins too.  They are fluffy, a bit sweet from the maple syrup and sugar, and they really taste like pancakes without all the work.  And now, not only do they taste great, but they are super fun, Funfetti.  Sprinkles makes everything better.  Don’t you think?

Funfetti mini pancake muffins

Yield: 24 mini muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/3 cup of sprinkles- jimmies (you can adjust depending on how many you like)

Preheat oven to 350F.  Spray a mini muffin pan really well with nonstick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.  Whisk together the dry ingredients.

In another bowl, stir together the buttermilk, egg, maple syrup and melted butter just until combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.

Stir in the sprinkles.  Bake for 8 to 9 minutes.

Let cool slightly in the pan.  You may need to use a spoon around the edges to separate the pancake muffins from the pan.

Serve immediately dusted with powder sugar or with just maple syrup.

Source:  Bakerella

Advertisements

Blueberry Swirl Streusel Muffins

When I was at the grocery store Monday night, I bought a bunch of blueberries because they were buy one pint get one free.  The kids love them and ate a bunch, but I wanted to bake something with them too.  The problem is, my kids won’t eat anything with cooked blueberries in it.  But, I saw these blueberry swirl muffins in Cook’s Illustrated and I really wanted to make them.  The recipe makes 12 muffins, too many for just me to eat (though I would give it a valiant effort :D) and too few for Justin to bring to school.  Shoot.  But, then I remembered that on Wednesday, my parents were coming over to have a picnic in the park with the kids and me.  Perfect.  I could unload some of my muffins on them.  A peace offering of sorts.

These blueberry muffins bake up to look the way I always hoped they would.  Just perfect.  Honestly, they look and taste straight from the bakery.  But, they do require a few steps.  First you make a quick blueberry jam.  That may sound hard, but I promise, it isn’t at all.  You just simmer and reduce down some blueberries and sugar until it is thick.  Then you make an easy muffin batter, mixed by hand, that serves as a base for the fresh blueberries and jam.  Next, you make a 5 ingredient streusel, mixed together in a bowl with a fork.  Finally, you scoop the batter in the cupcake wells, swirl some jam on top with a skewer, top generously with streusel, and bake.   In the end, you get this delicious muffin that you are going to look at, eat and then say, “Wow, I can’t believe I made this”.  I love when that happens.

Blueberry Swirl Muffins with Cinnamon Brown Sugar Streusel

Yield: 12 muffins

2 cups (10 ounces) fresh blueberries
1 1/8 cups (7 3/4 ounces) plus 1 teaspoon sugar   divided
2 1/2 cups (12½ ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil    I used canola oil
1 cup buttermilk
1½ teaspoons vanilla extract

For the muffins: 

Adjust the oven rack to upper-middle position and preheat to 425F.   Spray a 12 cup muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with your spoon several times and stirring frequently, until berries have broken down and the mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and set aside to cool to room temperature, about 10 minutes.

Whisk flour, baking powder, and salt together in large bowl.  Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined.  Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. Batter will be very lumpy with a few spots of dry flour.  Do not overmix or your muffins will be dense.

Use ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups (batter should completely fill cups and mound slightly).  Spoon a teaspoon of cooked berry mixture into center of each mound of batter.  Using a chopstick or skewer, even a toothpick, gently swirl the berry filling into the batter using a figure eight motion.  Make streusel topping, recipe below, and pile evenly onto muffins.  Or, prepare the alternative topping, lemon sugar, recipe below, and sprinkle onto muffins.

Bake until muffins are golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

For the streusel topping:

Combine 3 tablespoons granulated sugar, 3 tablespoons packed dark brown sugar, pinch of salt, and ½ cup plus 3 tablespoons all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea sized pieces throughout.  Sprinkle streusel topping over muffins before baking.

Alternative topping, Lemon sugar:

1/3 cup (2 1/3 oz) sugar

1 1/2 tsp grated lemon zest

Stir together the sugar and lemon zest in a small bowl until well combined.  Set aside.  The sugar is sprinkled on top of the muffins just before baking (on top of the swirled jam).

Source:  Cook’s Illustrated Cookbook 

Cook’s Illustrated Individual Coffeecakes

My kids just love those little Hostess Cinnamon Streusel Coffee Cakes.  I have to admit, I kind of love them too. 😀  When I saw this recipe for individual coffeecakes in The Quick Recipe, that’s exactly what it reminded me of.  You get the same soft, fluffy little cakes perfectly complemented by a sweet, cinnamon streusel ribbon.  So good.  I just love that you can have warm coffee cake muffins on the table in a mere 45 minutes!!  I also love that you can just grab one and go and not make a total mess because the streusel is contained on the inside.  You should see my kids faces after they eat, well, just about anything. So, that’s always a plus for me.

My son, Jack, for the first time in his 6 years of life, slept until 9am!  I was upstairs with a hot pad on my aching back from carrying around my little butterball baby, Alex, all the time.  So I didn’t get to see him eat one.  Later, when I asked him if he liked the muffins, he said they were so good.  Who made them?  Come on silly, Jack.  Who do you think made them?  They must be pretty delicious because usually when I try to make a homemade replica of something I buy in the store, my kids don’t like it.  It’s just not the same.  Heck no it isn’t the same….it’s better.  But, they never see it that way.  In this case, I’m sure the chocolate chips and the glaze tipped the scales in my favor.  Sorry, Hostess.

Cook’s Illustrated Individual Coffeecakes

Yield:  12 cakes

1 1/2 cups (7.5 oz) unbleached all purpose flour   DIVIDED

1/2 cup  packed (3.5oz) dark brown sugar    DIVIDED    I used light

1 cup (7oz) granulated sugar

1 Tbsp ground cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

12 Tbsp (1 1/2 sticks) unsalted butter, cold, cut into 1 inch cubes

3 large eggs

1/2 cup sour cream

semisweet chocolate chips- (to sprinkle on top of the streusel)   optional

Adjust oven rack to the middle position and heat oven to 350F.  Spray a standard muffin tin with nonstick spray.

Combine 1/2 cup flour, 1/4 cup brown sugar, and all of the granulated sugar in the work bowl of a food processor.  Combine the mixture in five 1 second pulses.  Remove 3/4 cup of the mixture and place it in a medium bowl.  Add to it the remaining 1/4 cup brown sugar and the cinnamon, mix to combine, set aside.

Add the remaining 1 cup flour to the mixture remaining in the food processor work bowl along with the baking powder, baking soda, and salt.  Combine the mixture in five 1 second pulses.  Scatter the butter over the dry ingredients and pulse until the mixture breaks down into small pebbly pieces that resemble wet sand, about ten one second pulses.  Add the eggs and sour cream and process the mixture until it is well combined and thick, about eight 1 second pulses.

Place enough batter (about 2 TBSP) into each muffin cup to cover the bottom surface of the cup, but rise no more than 1/2 inch up the sides.  Sprinkle with about 1 1/2 Tbsp streusel mixture over the batter.  Sprinkle chocolate chips on top if using.  I used mini chocolate chips for half the batch.  I didn’t use all the streusel.  Cover with an additional 1 to 2 Tbsp of batter, or enough to fill the cup to 3/4 full.  Bake until light golden brown and the cake feels firm, but springs back when touched, 20 to 24 minutes, rotating the pan from front to back halfway through the baking time.  Invert the cakes onto a wire rack and cool 5 minutes.  Dust with powdered sugar or drizzle with Quick Confectioners’ Sugar Icing below..Serve immediately.

Quick Confectioners’ Sugar Icing:

1 cup (4 oz) confectioners’ sugar

2 Tbsp water

I added a splash of vanilla

Whisk the powdered sugar, water and vanilla together (if using) in a medium bowl until smooth.  Place a piece of wax paper underneath the wire rack of cakes. Spoon about 2 tsp glaze on top of each upside down cake (narrow end facing up).  Make an X in the glaze so it runs down the sides of the cake in 4 places.  I prefer to drizzle the glaze on top.

Source The Quick Recipe

Pancake Soufflé Muffins with Strawberry-Maple Syrup

On Saturday night, my husband asked what I wanted him to make me for my Mother’s Day breakfast.  While that is so sweet, and I really appreciate it, I absolutely love to make breakfast.  I just couldn’t give it up.  So I said it would make me happiest if I made breakfast for everyone.  Begrudgingly, my husband gave in.  😀

I subscribe to a bunch of recipe sites, so I must get at least 50 emails a day.  When I opened an email a few days ago from Fine Cooking, I was immediately drawn to the photo of light looking muffin, smothered in syrup and topped with fresh strawberries.  When I read the name, Pancake Soufflé Muffins with Strawberry-Maple Syrup, I knew these had to be made and soon.  It would be the perfect Mother’s Day breakfast! I love the idea of making pancakes in muffin tins.  It’s brilliant because everything is done at the same time and can be served piping hot.  No sweating over a hot griddle and flipping pancakes. No preheating the oven to warm finished pancakes while you make more.  No trying to get bacon done in between all the pouring and flipping without burning anything.  Here, you just pour the batter in the wells and bake.  Done.  I loved the texture of these muffins, so different from anything I’ve had before. Since the egg whites are beaten and folded into the batter, you get a light, souffle textured muffin that tastes just like a pancake.  How does that not make you want to make these muffins immediately?  If you don’t, you must have willpower of steel.  I envy you. 😀

Pancake Soufflé Muffins with Strawberry-Maple Syrup

Yield:  24 muffins, 12 servings

Muffins

Nonstick cooking spray
10-1/2 oz. (2-1/3 cups) all-purpose flour
4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
6 T bs. granulated sugar
1 tsp. pure vanilla extract
3-1/3 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Strawberry Syrup –

1 cup pure maple syrup
1 cup quartered, hulled ripe strawberries

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.  I served mine with just a sprinkling of powdered sugar, syrup for dipping and strawberries on the side.

To Serve:

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Make Ahead:

You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you’re ready to bake.

Source:  Fine Cooking

%d bloggers like this: