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Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Ingredients

2 ½ cups white whole wheat flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ cup pure maple syrup
½ cup brown sugar (light or dark brown) loosely packed
1 cup mashed very ripe bananas (about 2 large)
¼ cup full fat sour cream
1 large egg, beaten
¾ cup milk (any milk you prefer)
½ cup semi-sweet or milk chocolate chips
1 ¾ cups fresh raspberries (frozen ok too)

Directions

Preheat oven to 350˚ Fahrenheit (177°C) with the rack in the middle. Grease a 12 count muffin pan with baking spray. If using muffin liners, spray them first so they don’t stick to the liners. This will make 15 muffins, if you have an extra muffin pan handy prep that as well.

In a large bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whisk together the maple syrup and brown sugar getting out as many lumps as possible. Fold in the mashed banana, sour cream and beaten egg. Add the wet into the dry ingredients and mix to combine. Batter will be thick. Mix in the milk. Fold in the chocolate chips, then carefully the raspberries. Be very gentle with the berries so they don’t turn the batter pink. Do not overmix the batter as it will toughen the muffins.

Evenly divide the batter between the muffin tins, filling to the top. Top with more chocolate chips if desired. Bake for 17-18 minutes, until you see light brown edges. A toothpick inserted into the centers should come out virtually crumb-free. If you are using the same pan for the three extra muffins, fill the empty muffin time halfway with water so the muffins bake evenly and your pan doesn’t warp.

Let the muffins cool for 10 minutes before removing from the muffin pan. Transfer to a wire rack to cool completely.

~ Marla Meridith

Recipe: Triple Berry Muffins

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
½ tsp baking soda
½ tsp Kosher salt
1 ½ tsp ground cinnamon
1 ¼ cups whole milk
2 large eggs, lightly beaten
1 tsp pure vanilla extract
½ lb 2 sticks unsalted butter, melted
1 cup fresh blueberries
½ cup chopped strawberries
½ cup raspberries
turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

Ingredients

Directions

~ Marla Meridith

Double Chocolate Buttermilk Muffins

Ingredients

Directions

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

We love these Maple Pecan Morning Muffins recipe that are quick and easy to bake up. They are a just right breakfast that you will crave as an afternoon snack too!

12 muffins

2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp Kosher salt
3/4 cup whole milk
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup 2% Greek yogurt
1 large egg
1/2 tsp pure vanilla extract
–streusel topping
3 tbsp unbleached all-purpose flour
3 tbsp light brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
2 tbsp cold butter

Preheat oven to 400˚ with the rack in the middle. Prepare a standard muffin pan with liners.
In a large bowl whisk together the flour, sugar, baking powder and salt.
In another large bowl, whisk together the milk, butter, maple syrup, yogurt, egg and vanilla.
Stir the wet ingredients into the dry until just combined.
In a bowl combine the streusel topping ingredients until crumbly.
Fill the muffin cups 3/4 full. Top each muffin cup with some streusel.
Bake for 16-20 minutes or until a toothpick comes out virtually crumb free.
Cool for 5 minutes, then remove muffins from the pan and transfer to a wire rack to cool completely.

~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

We are smitten with these delicious Blueberry Walnut Mascarpone Muffins. This recipe is simple to prepare and great for breakfast, brunch or as an anytime snack.

18 standard sized muffins

1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup mascarpone
2 1/2 cups flour plus 2 tbsp unbleached all-purpose flour, divided
1/2 cup whole milk
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup toasted walnuts, chopped
raw (course grain) sugar for topping

Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the 3/4 cup of the sugar until light and fluffy. Add in the egg, mascarpone and vanilla extract, beat until combined.
In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder and salt. Add the flour mixture to the batter in three additions, alternating with the milk. Fold in the flour-coated blueberries and walnuts.
Fill the liners to about 3/4 full. Sprinkle the batter with raw sugar. Bake for 25-30 minutes or until a toothpick comes out virtually crumb free. The muffins will be slightly golden brown when done. Let cool on a wire rack at least 15 minutes before serving.

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith

Double Chocolate Buttermilk Muffins

Ingredients

Directions

~ Marla Meridith