Tag Archive for "muffins" - Simple Everyday Food

grapefruit poppy seed muffins

Posted by :Amy On : March 20, 2015

Tags:breakfast, glaze, grapefruit, muffins, poppy seeds

So the other day we had a real life FRIENDS episode played out in our house.

For all you FRIENDS fanatics, remember the episode where Phoebe’s smoke detector started beeping so she thought taking the battery out would fix it but the stupid thing kept on beeping anyway? Then she got so mad she whacked that thing into pieces but the smoke detector still refused to die?

Yeaaaaaaah. That totally happened this week. Our smoke detector in the spare room started beeping one morning while we were getting ready for work, but after a half hour of beeping, it stopped. On the way back from the gym that day, I asked the mister if we should stop by the store to get batteries for it… he figured since it had stopped beeping, we should be fine… NOT.

PSA: If your smoke detector ever ever ever beeps, please please please for your own insanity’s sake, CHANGE THE BATTERIES. Seriously.

Because later that evening, the dang thing started beeping again. Brian ripped the thing off the ceiling and guess what? It kept beeping. We then decided that maybe taking the battery out would maybe fix the problem… except it didn’t. So we tossed it in the garage, hoping to be able to sleep in peace without getting woken up by the fire department (you know, like how they woke Phoebe up because she tossed hers down the trash chute?).

But wait, it gets better! Five minutes after we laid down, the smoke detector in the hallway started beeping… no joke. Seriously. It’s like they talk to each other…

“Hey hallway detector! I’m getting banished to the garage so keep the beeping going!” Ugh.

Needless to say, we had a terrible night’s sleep (we were just too lazy to get back out of bed to rip the other one off), and we woke up super grouchy.

You know what would’ve made my morning a little bit more tolerable? These muffins.

They’re so citrusy and so easy to make! Each bite you take is like taking a bite of summer – light, sweet, and tangy all rolled into one, each double dunked – yes! double dunked – into a sweet glaze that will make you want to lick the bowl clean.

So the moral of the story is this: either 1) always change your smoke detector’s batteries when daylight savings time comes around like you’re supposed to, or 2) always keep a spare battery around the house.

But if you don’t and your smoke detector beeps at you all night, I sure hope you have these on hand for the next morning… you’ll need it.

If you’re looking for other breakfast items, you can check out where I keep all my other breakfast recipes here.

grapefruit poppy seed muffins

2015-01-30 17:20:29

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For the muffins

2/3 cup granulated sugar
Zest from 1 large grapefruit (plus more for garnish, if desired)
1/3 cup vegetable oil
1/8 cup poppy seeds
2 teaspoons grapefruit juice
2 teaspoons vanilla extract
1 large egg, at room temperature
2 and 1/2 cups all-purpose flour
3 and 1/2 teaspoons baking powder
1 teaspoon salt
1 and 1/4 cups milk

For the glaze

4 tablespoons unsalted butter, melted and cooled
2 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
4~5 tablespoons grapefruit juice

Instructions

Preheat oven to 350 degrees. Thoroughly spray 15 muffin tins with cooking spray, set aside.
In the bowl of an electric mixer, combine the sugar and grapefruit zest. Rub together with your fingers until fragrant. The texture should resemble somewhat like wet sand.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Add in the oil, poppy seeds, grapefruit juice, vanilla, and egg. Mix on low speed until just combined. Alternately, add in the flour mixture and milk, starting and ending with the flour mixture until just combined. Do not overmix.
Using a medium cookie scoop (about 1.5 tablespoons), fill each well with muffin batter, about 2/3 full. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. Cool for 5 minutes before removing them onto a cooling rack to cool completely.
While muffins are cooling, make the glaze: combine all the glaze ingredients in a medium bowl. Dip the tops of each cooled muffin in the glaze and return it to the cooling rack. Let glaze set for 10 minutes, then dip the muffins in the glaze again for a thicker coating of glaze. Top with additional grapefruit zest, if desired. Muffins can be stored in an airtight container for up to 5 days.
Makes 15 muffins

By Simple Everyday Food

Adapted from Girl Versus Dough

Simple Everyday Food https://www.simpleeverydayfood.com/

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Recipe adapted from Girl Versus Dough

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peanut butter & carrot doggie muffins

Posted by :Amy On : January 11, 2015

Category: Puppy treats

Tags:carrots, dog treats, muffins, no mixer required, peanut butter, puppies

Warning: lots and lots of cute puppy pictures ahead! :)

My baby boy turned THREE (!!!) a few days ago! Oh man, where did the time go?!

It’s been a fun-filled year for Mr. Bentley. He discovered the tastiness of blueberries, popcorn, cheese, and ice cream.

He still loves to be outside in the summer – I think if it were up to him, he’d be outside every single minute when it’s at least 60 degrees. But he did realize how wonderful it is to just lay outside and soak up the sun, and that not every single minute needs to be about running around.

He’s mellowed out a bit since last year, but there are still days where all he wants to do is be goofy and crazy.

He loves looking through Sur la Table catalogs that we receive in the mail…

He loves staring at us while we eat at the dinner table…

And his new (annoying) naughty habit involves trying to rip socks off of our feet. For some reason it has to be dirty socks. You can throw a pile of clean, fresh-out-of-the-dryer socks at him and it wouldn’t phase him. But a pair of socks on your feet? He’ll rip those off and run around the house with them like it’s some sort of game. I’ve even caught him multiple times with his head in my hamper, digging for socks.

Considering how much I love this boy of mine, it only made sense that I made him something (with love!) for his birthday. These turned out more like muffins instead of the cupcakes I initially envisioned, so I scratched the frosting idea. I don’t think Bentley minded, because he snatched one off the baking sheet right in front of me as I was taking pictures of them!

This recipe is super simple to make and only requires a few ingredients that you probably already have sitting around in your house. It also only requires a few mixing bowls, a whisk, and a spatula… Add ingredients in bowl, mix, spoon into muffin tins, and bake – no rocket science here!

The batter only yields 6 muffins, which is a perfect amount! Bentley’s sharing a few with his friends, because he certainly doesn’t need all 6 muffins to himself, and it’s always more fun to share food with friends. And like I said last year, if your dog has certain dietary restrictions, please consult your veterinarian before making these.

And if you want a little frosting on top of these for your furry friend, you can definitely use the easy frosting recipe I used last year.

It’s been a great three years and I can’t imagine life without him. Thank you for being such a great puppy, Bentley! We love you!

peanut butter & carrot doggie muffins

2015-01-10 08:35:58

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Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1 large egg, at room temperature
1/4 cup creamy peanut butter
1/4 cup vegetable oil
1/4 cup honey
1 cup shredded carrots

Instructions

Preheat oven to 350 degrees. Line 6 muffin tins with cupcake liners and set aside.
In a small bowl, combine the flour and baking soda. Set aside. In a medium bowl, combine the egg, peanut butter, vegetable oil, and honey. Whisk until thoroughly combined, then stir in the shredded carrots. Add the dry ingredients to the wet ingredients and mix until fully incorporated.
Divide batter evenly between the prepared muffin tins and bake for 25-27 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool prior to serving. Muffins can be stored in an airtight container for up to 5 days.
Makes 6 muffins

Notes

* If your dog has certain dietary restrictions, please consult your veterinarian before making these.
** And please do not feed your dog all 6 of these muffins in one setting! :)

By Simple Everyday Food

Adapted from Romp Rescue

Simple Everyday Food https://www.simpleeverydayfood.com/

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Recipe adapted from Romp Rescue

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lemon poppy seed muffins

Posted by :Amy On : August 29, 2014

Category: Breakfast

Tags:breakfast, lemon, muffins, no mixer required, poppy seeds

I am determined to make as many lemon-flavored recipes as I can before the summer ends. In case you missed it, here are some of the “summery” recipes I have made within the past 3 months:

overnight blueberry sweet rolls with lemon glaze

lemon poppy seed loaf cake

lemon gooey bars

And now I present to you: lemon poppy seed muffins!

My breakfast eating habits seem to go in phases. I tend to eat a lot of the similar things for breakfast weeks in a row, then I’ll get sick of it, move on to something else, and eat that for a few weeks until I get sick of that and find something else to obsess over. A few weeks ago, I was eating breakfast burritos every morning like they were going out of style, then it was smoothies.

Lately, it’s been muffins. Specifically, homemade muffins.

These muffins are not only delicious and require no fancy electric mixer, but they also freeze very well, meaning that you can make them in huge batches, freeze them, and reheat them in the mornings when you’re rushing out the door. What I have been doing is taking a few out to thaw out in the fridge overnight, then heating them up in the microwave the next morning.

Reheating them doesn’t take away any of the textures of flavors! The insides remain moist while the muffin tops remain crunchy thanks to the sparkling sugar topping (the best part of a muffin!). Every bite is is citrusy and lemony, while the earthy poppy seeds pop in your mouth. The different textures create a delicate balance, like a well-rehearsed dance in your mouth… are you salivating yet?

One thing to note before making these is to make sure everything is at room temperature. Make sure your melted butter is not scorching hot and has cooled down prior to adding the eggs – unless you’re a fan of scrambled eggs in your lemon poppy seed muffins…. the batter will also be pretty thick, so roll up your sleeve and use those muscles! BUT – do not overmix! Overmixing will cause the muffins to be dense and dry and not as tasty.

Fill the muffin tins about 3/4 full and generously sprinkle the tops with some sparkling sugar. If you do decide to freeze them, throw them in the microwave and heat until the insides are completely heated through prior to serving.

lemon poppy seed muffins

2014-06-21 13:48:48

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Ingredients

2/3 cup granulated sugar
Zest and juice of 1 lemon, separated
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain Greek yogurt
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
2 tablespoons poppy seeds
sparkling sugar, optional

Instructions

Preheat oven to 400 degrees. Line a muffin pan with liners and set aside.
In a large mixing bowl, rub the sugar and lemon zest together with your fingertips until fragrant (or until the sugar granules are moist). Add in the flour, baking powder, baking soda, and salt. Mix until combined.
In a separate bowl, thoroughly whisk the Greek yogurt, eggs, vanilla, lemon juice, and melted butter together. Pour the liquid mixture into the flour mixture and stir just until combined. DO NOT OVERMIX (the batter will be thick). Gently stir in the poppy seeds. Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle tops with sparkling sugar, if desired.
Bake for 16-18 minutes until the tops are just starting to brown, or until an inserted toothpick comes out clean. Remove from oven and let cool for 10 minutes before removing them onto a wired cooling rack to cool completely.
Muffins can be stored in an airtight container for up to 5 days at room temperature, or frozen to be eaten at a later date.
Yield ~15 muffins

Notes

If reheating the frozen muffins, each microwave is different so the time it takes to reheat may differ.

By Simple Everyday Food

Adapted from Two Peas and Their Pod

Simple Everyday Food https://www.simpleeverydayfood.com/

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Recipe adapted from Two Peas and Their Pod

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earl grey breakfast muffins

Posted by :Amy On : March 3, 2014

Category: Breakfast

Tags:breakfast, earl grey, muffins, no mixer required, streusel, tea

It’s funny how fast our body adjusts to a new routine. Just two months ago, I was used to going to bed at 2:30 a.m. and sleeping in until at least 10:30. By the time I finally get myself out of bed, it’s usually around 11. Back then, I didn’t have to work until 5 p.m. so on the days I actually eat breakfast (I had a bad habit of drinking coffee for breakfast), I took my time making something delicious and nutritious… usually some sort of an egg sandwich or scrambled eggs with a side of greens and some rice.

Just one month into my new job, the only time I get to spend my sweet time deciding on what to have (or not have) for breakfast now are the weekends. My new job requires me to be up at 4:00 a.m… keep in mind that before February 3rd, 2014, I have never gotten up at 4 a.m. for anything. This whole “getting up early in the morning” thing has been brand new for me. I have also realized that at 4 a.m., neither my mind nor my body are awake enough to even lift a frying pan to cook anything on the stove. This is why this past weekend, I decided to make a batch of easy breakfast muffins as a quick and easy breakfast option. These are especially helpful on the days where I end up hitting the snooze button 9 times, as it can easily be packed in my lunchbox for me to eat once I get to work.

Today I present to you: earl grey breakfast muffins with a streusel topping. That’s right, you’ve ~~heard~~ read correctly – on top of these spongy soft muffins lays a generous layer of crunchy, buttery, sweet streusel topping, because let’s face it – muffins are good, but muffins with streusel topping? Even better.

You know what’s even better? The fact that these muffins can easily be made without a mixer. Just a few bowls, a spatula/whisk, and some arm strength is all that’s required. Now I’m going to share a little secret: the key to making the batter is to make sure that all your ingredients are at room temperature... this includes your eggs and sour cream and everything else. I melted my butter and brewed my earl grey tea around the same time, and let both of them sit to cool for at least 20 minutes until it’s no longer warm to the touch. During this time, I occupied myself with catching up with my Instagram feed, picking up a dozen dog toys off the living room floor, vacuuming, and reading a few pages of my new book (The Goldfinch).

Once all the components are ready, the mixing and assembly literally only takes about 10-15 minutes, then bake these in the oven until an inserted toothpick comes out clean. This took 24 minutes in our oven, but every oven is different so start keeping an eye on it around the 20 minute mark.

Because these muffins freeze well, I divided these them into two batches – one for now and one for later. I kept about half on the counter and literally snacked on them all day, while the other half was stored in an airtight container in the freezer… you know, for mornings where you’d rather trade “time to eat breakfast on the couch” with “10 more minutes of sleep under some warm covers” (which for me, is almost everyday). If you’re anticipating a busy morning, take a few of these out to thaw overnight. Otherwise pop them in the microwave for half a minute or so, or until they’re warm and ready to eat.

The fact that there’s a slight hint of earl grey tea in it also makes me think it’ll keep me going in the morning since it technically contains a small amount of caffeine. It’s all mental, I tell ya.

earl grey breakfast muffins

2014-03-01 08:38:46

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For the streusel

2/3 quick cooking oats
2/3 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold butter, cut into cubes

For the muffin batter

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
3/4 cup sour cream
1/3 cup strongly brewed Earl grey tea
1 teaspoon vanilla extract

To make the streusel

Combine the oats, brown sugar, flour, and salt in a medium sized bowl. Using a pastry cutter or two forks, work in the cold butter until the mixture resembles coarse crumbs (I found it easier to use my hands to mix everything together after initially incorporating the ingredients with a pastry cutter). Set aside.

To make the batter

Preheat the oven to 350 degrees. Line approximately 16 muffin tins with liners.
In a medium-sized bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. Stir until combined.
In another larger bowl, whisk the sugar and butter until mixed. Then add the eggs, one at a time, until combined. Then add in the sour cream, Earl grey tea, and vanilla extract. Stir some more. Then slowly add in the flour mixture and mix until everything is thoroughly incorporated.
Scoop batter into muffin tins about 1/2-3/4 full. Top with a generous amount of the streusel topping. Bake for 22-24 minutes, or until an inserted toothpick comes out clean. Store an an airtight container for up to 5 days (or put them in a freezer and simply thaw out in room temperature for a later date).
Makes 16 muffins

By Simple Everyday Food

Adapted from Food Network Magazine

Simple Everyday Food https://www.simpleeverydayfood.com/

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Recipe adapted from Food Network Magazine

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