Blueberry Crumb Muffins

Prep Time: 25 minutes

Cook Time: 30 minutes

Crumb Topping:

1 cup all-purpose flour

3 tsp light brown sugar

2 tsp sugar

1 tsp baking powder

6 tsp unsalted butter, melted

In a medium bowl, combine the flour, brown sugar, sugar, baking powder and salt. Stir in the melted butter, pinch to form pea-size clumps.

Muffin:

1 3/4 cups all-purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

1 cup sugar

2 large eggs

1/2 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

1 cup fresh blueberries 

Heat oven to 375°F. Line muffin tin with liners. In a medium bowl, combine flour, baking powder and salt. In a large bowl, whisk the sugar, eggs and oil. Beat in milk and vanilla extract. Add the flour mixture to the wet mixture until smooth. Gently fold in blueberries. Fill muffin liners till 3/4 full and sprinkle with crumb topping mixture. Bake for 25 to 30 minutes. Cool for five minutes before serving.

Recipe courtesy of foodandwine.com.

Banana Nut Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

2 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup light brown sugar

12 tbsp unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

1/2 cup pecans, chopped

Heat oven to 375°F. Line muffin tin with liners. In a small bowl, mash two bananas with a fork; set aside. In a medium bowl, combine the flour, baking soda and salt. In a large bowl, whisk the other two bananas and brown sugar until smooth. Mix in the melted butter, eggs and vanilla extract. Add the flour mixture to the wet mixture until smooth. Gently fold in mashed bananas and pecans. Fill muffin liners till 3/4 full. Bake for 18 to 20 minutes. Cool for five minutes before serving.

Recipe courtesy of foodnetwork.com.

Cranberry-Orange Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

2 cups all-purpose flour

1/2 cup sugar

1/2 cup light brown sugar

2 tsp baking powder

1/2 tsp salt

Grated zest of 1 orange

1 large egg

4 tbsp unsalted butter, melted

1/2 cup of milk

1/2 cup pulp-free orange juice

1 cup fresh cranberries

1/2 cup pecans, chopped 

Heat oven to 375°F. Line muffin tin with liners. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and orange zest. In a medium bowl, whisk the egg, melted butter, milk and orange juice. Add the egg mixture to the dry mixture until smooth. Gently fold in cranberries and pecans. Fill muffin liners till 3/4 full. Bake for 20 to 25 minutes. Cool for five minutes before serving.

Recipe courtesy of williams-sonoma.com.