Whole Wheat Apple Cranberry Pecan Muffins

Whole Wheat Apple Cranberry Pecan Muffins

I was in the mood for muffins this week.

I decided on these partly because they were gorgeous and partly because of the amount of yummy goodness that is in them. If I actually ever fulfill my dream to have a food truck (Yes, this is an idea that runs through my mind a few times a week) these will be one of the first thing on the breakfast menu.

Whole Wheat Apple Cranberry Pecan Muffins

1 large apple, sliced

1 1/2 cups whole-wheat flour

1 cup old-fashioned rolled oats, uncooked

1/2 cup brown sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Pinch of cloves

2/3 cup chopped pecans

2/3 cup dried cranberries

1 cup vanilla Greek yogurt

2 eggs

1/4 cup whole milk

3 Tablespoons butter, melted

1 cup natural applesauce

1 teaspoon vanilla extract

12 –  4 inch parchment paper squares

Preheat the oven to 375 F. Peel and dice 3/4 of the apple. Cut the remaining into 12 thin slices for garnish and set aside.

In a medium bowl, combine dry ingredients (flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and cloves). Stir in pecans, diced apple and dried cranberries.

In a large bowl, whisk together the yogurt, eggs, milk, butter, applesauce and vanilla. Pour into the dry ingredients and stir until combined.

Place parchment paper square in each cup of a 12 cup muffin tin. Divide batter among cups, topping each with an apple slice, cranberries and additional oats if desired. Bake until muffins begin to brown around edges and are firm to the touch – approximately 25 minutes. Remove muffins from tins and enjoy.


Peach Crumb Muffins

Peach Crumb Muffins

Peach Crumb Muffins 2

It is Muffin Monday.

Why not start your Monday off with a yummy muffin?

Nora and I bought some peaches at the farmers market last week. We ate a few and thought we should use a few for baking too. These muffins are pretty sweet so they worked really well for a Sunday brunch we were making them for.

Peach Crumb Muffins

makes 2 dozen muffins

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1  cup butter, softened

3 eggs, lightly beaten

3/4  cup white sugar

3/4 cup brown sugar

2 cups peeled, pitted, and chopped peaches

1/4 cup butter

1/4 cup flour

1/4 cup brown sugar

Preheat oven to 375 degrees F. Lightly grease 24 muffin cups.

In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.

In a small bowl cut in butter, flour and brown sugar for crumb topping. Sprinkle on top of muffins.

Bake 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Apple Cinnamon Roll Muffins

Fall is officially here! That does mean lots of pumpkin recipes, but it also means apple recipes. I made these Apple Cinnamon Roll Muffins this week from Homemade by Holman. So delicious on a cool fall morning!

Apple Cinnamon Roll Muffins from Homemade by Holman

2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides. Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn’t have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

1 cup powdered sugar
About 2 tablespoons milk

2 Tablespoons butter, softened

In a small bowl, mix powdered sugar and milk and butter until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Pumpkin Spice Muffins

I have posted this delightful muffin recipe before, but it is so delicious and so great for fall I thought I would share it again. These muffins are incredibly easy…last week was nuts (you might have guessed from the lack of blogging) but I managed to find an extra five minutes to get these in the oven. I promise they are a great way to start your week…and get your taste buds in the mood for fall!

Pumpkin Spice Muffins

1 Spice Cake Mix

1 15 oz can pumpkin puree

1/2 cup water

Preheat oven to 350 F. Line 12 jumbo muffin cups or grease muffin tins. Combine ingredients until mixed well. Spoon into prepared muffin cups. Bake for 20-25 minutes until centers are set. Cool on wire wrack.

Strawberry Banana Muffins

I love strawberries and bananas together. Smoothies, Strawanas from Andy’s. Really, it is one amazing flavor combination (I guess that is assuming you like both strawberries and bananas). These muffins are delicious, even my little guy likes to eat these for breakfast. 

Strawberry Banana Muffins

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup white sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 large ripe bananas, mashed

1 1/2 cups fresh strawberries, finely chopped

2 1/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1/2 teasoon ground cinnamon

a pinch of salt

Preheat oven to 350 F. Lightly grease mini muffin cups or line standard size muffin cups with paper liners.

Stir melted butter, sugars, eggs, and  vanilla until combined. Stir in mashed bananas. In a separate bowl combine flour, baking soda, cinnamon and salt. Add dry ingredients to butter mixture and cream together until combine. Do not over beat. Fold in strawberries.

Spoon batter into prepared muffin cups. Bake at 350 F for 8 minutes for mini muffins. For standard size muffins bake 16-18 minutes until center is set.

Orange Almond Muffins

I have a few Cooking Apps on my phone. I like to look at the recipes when I have an extra minute. This recipe came off the Betty Crocker App. I love the orange and almond flavor combination. Have a great Wednesday!

Orange Almond Muffins

3/4 cup milk

1/3cup vegetable oil

1/4cup frozen orange juice concentrate

2 teaspoons grated orange peel

1/2teaspoon almond extract

1egg slightly beaten

2 1/4 cups  all-purpose flour

1/2cup granulated sugar

3teaspoons baking powder

1/4teaspoon salt

1/3cup finely chopped blanched almonds

2tablespoons decorator sugar crystals, if desired

2tablespoons finely chopped blanched almonds, if desired

Preheat oven to 350ºF. Line 6 jumbo muffin cups with liners.

In large bowl, beat milk, oil, juice concentrate, orange zest, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.

Bake muffins 20 to 25 minutes or until light golden brown. Immediately remove from pan to wire rack.

If you desire, you can add an orange glaze to the muffins by mixing 1 tablespoon orange juice, 1 tablespoon milk and 1  1/2 – 2 cups confectioners sugar.

Peanut Butter Banana Chip Muffins

First off, I hope you had an amazing Easter weekend. Ours was wonderful. The weekend was filled with lots of Easter eggs (technically speaking over 8,000), family and friends, more candy than any one household needs and most importantly celebrating the fact that death has been swallowed up in Victory.
Secondly on a much smaller note…welcome to banana week for Sweet Little Details. Extremely random I know. I’m sorry if you aren’t the biggest fan of bananas, but perhaps you can stick with me for a week. Banana week is mainly due to the fact that I had twelve overly ripe bananas. I hated to see them go to the trash when they held so much baking potential. A couple of the recipes use fresh bananas and those just happen to be good timing with my twelve not so fresh bananas.
Peanut Butter Banana Chip Muffins makes 8 jumbo muffins

2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
3 ripe bananas, mashed
1 cup chocolate chips

Preheat the oven to 350°F.

In a large bowl, mix together the flour, brown sugar, baking powder and salt.In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
Stir the wet ingredients into the dry ingredients just until moistened. Once combined, stir in chocolate chips.
Spoon the batter into 8 lined muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.