Raspberry Cheesecake Muffins

I love cheesecake. 

Love it.

So why not put it in the middle of muffins? 

Elevate your regular muffins to a work of art by making them cheesecake stuffed muffins. I made raspberry but you could definitely do pretty much any flavor. It makes them a little more moist and interesting. Can a muffin be interesting? Well... yes... if you add cheesecake. 

Raspberry Cheesecake Muffins

Ingredients

Muffins

1/2 cup heavy cream

1 1/2 cups sour cream

2 eggs

1/2 cup melted butter

2 tsp vanilla

4 cups flour

1/2 cup brown sugar

2/3 cup sugar

2 tsp baking powder

1 tsp baking soda

pinch salt

1 cup raspberries

Cheesecake

8 oz cream cheese, room temp

1 egg

1 tsp vanilla

1/2 cup sugar

Directions

Preheat oven to 375. Lightly grease a large muffin tin (6) or a regular sized one (12).

Beat together heavy cream, sour cream, eggs, butter, and vanilla. In a separate bowl, whisk together flour, sugars, baking powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients until just mixed. Scoop half of the batter evenly into the muffin cups. 

Prepare cheesecake - beat together cream cheese, egg, vanilla, and sugar. Distribute evenly on top of the batter in to muffin cups. Place 2 or 3 raspberries in each muffin tin on top of the cheesecake batter. 

Fill the muffin cups with the remaining batter and then top with an extra 2 or 3 raspeberries. 

Bake at 375 for 20 - 25 minutes (depending on the size of your muffin tins, keep an eye on them) or until a toothpick inserted near the center comes out clean and tops are lightly browned.

Let cool in tins for about 8 - 10 minutes before removing. 

Serve warm or room temp. Be sure to store these muffins, covered, in the fridge. They also freeze very well. 

You could use any kind of fruit in this or switch it up and make a cinnamon sugar to sprinkle in the middle and on top.... I love the jumbo muffins but these also work for regular sized muffins. That ribbon of cheesecake in the middle is sooooo tasty. Add it to your favorite muffin recipe! You won't regret it! 

Moist Jumbo Pumpkin Muffins

I may have gone a little crazy with the size of these muffins. Thing is... when you want a delicious, moist, crumbly pumpkin muffin you want a big one. I'm not wrong about that. 

This recipe is very basic and has very little in the way of bells and whistles. You probably have all of the ingredients in your pantry right now. (The only thing I had to pick up was a can of pumpkin but, as it's now cooler weather time, pumpkin becomes a staple at my house too.) 

I made these, perhaps a little too big - if that's even a thing... you could make 7 jumbo muffins if you don't fill your pans quite so full. You could make 12 regular sized muffins if you don't have the jumbo tins. 

Moist Jumbo Pumpkin Muffins

Ingredients

1 3/4 cup flour

1 cup sugar

1/2 cup dark brown sugar

1 tsp baking soda

pinch salt

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

2 eggs

1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) (2 cups)

1/2 cup oil

1 tsp vanilla

Directions

Preheat oven to 375. Grease a 6 cup jumbo muffin tin with butter and set aside. 

In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla. 

Mix the dry ingredients into the wet ingredients until just mixed. A few streaks of flour is okay - you don't want to over mix or your muffins won't be as fluffy. 

Scoop the batter evenly into the 6 cups.

As you can see... I filled mine very full... you could fill 7 cups instead of the 6 if you are worried about it being too full. (12 regular size)

Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 25 - 35 minutes (Depending on your oven. I rotate my muffins in the oven at the ten minute mark and then start checking at 20 minutes. Tops should appear dry.)

Let cool for at least 15 minutes in the pan on a wire rack. Then carefully run a butter knife around the edge of the muffin and remove it from the pan. 

I like to cut mine in half for serving...

And, of course, a healthy dose of butter makes things even better...

These freeze very well so they work as a make-ahead, travels-well breakfast or snack. After school the kids can pop one in the microwave for a minute and have a delicious treat. 

You can, of course, add in chocolate chips or butterscotch chips, or nuts, or raisins but it is totally not necessary. Simplicity is the key for these bad boys. 

So moist. So tender. Basically the best muffin ever. 

Cherry Almond Muffins

I never know what to bake with fresh cherries. I mean, besides cherry pie, of course. 

I could eat buckets of fresh cherries just off the tree, obviously not a great idea for my poor tummy, so baking with them is the next best thing. I decided to whip up some easy peasy muffins and throw some cherries and almonds in there for good measure. 

It only requires a handful of fresh cherries so in the off season you won't break the bank getting them at the store. During the cherry season it's a great way to use up the leftovers after making a cherry pie. 

Do you have 20 minutes? Then you could be eating delicious cherry almond muffins. What are you waiting for?

Cherry Almond Muffins

Ingredients

2 cups flour

1 Tbsp baking powder

1/2 tsp baking soda

pinch salt

1/2 cup butter, melted

2/3 cup sugar

2 eggs

1 cup buttermilk

1 tsp vanilla

1/2 tsp almond extract

1 cup fresh cherries, pitted and quartered

Topping

sliced almonds

Directions

Preheat oven to 400. Lightly spray a 12 cup muffin tin with cooking spray (or line with paper baking cups), set aside.

In a bowl, whisk together flour, baking powder, baking soda, and salt. 

In a separate bowl, whisk together melted butter and sugar until well combined. Beat in eggs. then beat in buttermilk, vanilla, and almond extract. 

Stir the dry ingredients into the wet ingredients until barely combined - some flour streaks will still be visible. Fold in the chopped cherries.

Scoop into the prepared muffin tins. Sprinkle each one with some sliced almonds. 

Bake at 400 for about 15 minutes, until tops are lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.

Let cool 5 minutes before running a butter knife around the edge of the muffin and removing from pan. Let cool completely on a wire rack. Serve warm or room temp.

Muffins are a perfect meal for after school, after work, hiking, picnics, breakfasts on the go, car trips, pretty much any time! Eat as is or warm up and serve with butter/jam. 

From start to finish in under half an hour. Nothing to complain about there. 

FYI - these freeze really well too. 

We're sharing at Carole's Chatter. Click over and say Hi. 

Pumpkin Chocolate Butterscotch Chip Muffins

'Tis the season for all things pumpkin, is it not?

These simple, yet moist and delicious, muffins are perfect for fall - or any time, really. These can be whipped up in about 30 minutes from start to finish so are perfect for breakfast or brunch. They also freeze very well so the kids can take one out after school and pop it in the microwave for a snack. 

Quick breads are one of my favorite things to bake. 

Not only because they are "quick" but because they are so versatile and easy to tailor to suit your favorite flavors.

Pumpkin Chocolate Butterscotch Chip Muffins

Ingredients

3 cups flour

2 tsp cinnamon

pinch salt

1 tsp baking soda

1/3 cup chocolate chips

1/3 cup butterscotch chips

1/3 cup walnuts, chopped

4 eggs

2 cups sugar

1 1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup Greek yogurt (plain or vanilla)

1 cup oil

Directions

Preheat oven to 350. Line 20 - 24 muffin tins with paper liners, set aside.

In a large mixing bowl, whisk together flour, cinnamon, salt, and baking soda. Add in the chocolate and butterscotch chips and walnuts.

In a separate bowl, whisk together egg and sugar until smooth. Whisk in the pumpkin puree and Greek yogurt. Vigorously whisk in the oil until well combined. 

Stir the dry ingredients in to the wet ingredients until just mixed - it's okay if a few small streaks of flour show. Evenly scoop into the prepared muffin tins.

Bake at 350 until muffins are lightly browned and a toothpick inserted near center comes out clean, about 15 - 20 minutes. Remove from oven and let sit in muffin trays for 5 minutes before removing to wire rack to cool completely.

Serve warm or at room temp. 

See... easy peasy.

You can easily change the 1 cup of add ins - I used 1/3 cup of each chocolate chips, butterscotch chips, and walnuts - to any that you like. For example dried cranberries, raisins, pecans, skor bits, caramel bits, dark chocolate chunks, etc. Really, really like chocolate - put in just a cup of chocolate chips and don't worry about anything else. Totally up to you!!! 

Cheesy Bacon & Egg Breakfast Muffins

Looking for a breakfast idea that is hearty and tasty and is sure to fill up the person eating it?

Have we got a deal for you.

This recipe, as written, makes 4 LARGE muffins but can easily be doubled. 

You can make these a day ahead and keep them in the fridge but, unfortunately, you can't make them up ahead of time and freeze them. The egg goes weird if you freeze them. 

They are definitely filling.

And delicious.

So much cheese and bacon and egg and onion-y goodness. 

Plus...the egg inside is a cool surprise. Your guests will be all like, "Woooooooow, how did you do that?". 

Tell them you are magic. 

Cheesy Bacon & Egg Breakfast Muffins

(Slightly adapted from Recipe Tin Eats) 

Ingredients

1 1/4 cup flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp garlic powder

1 tsp dried parsley

8 pieces bacon, cooked and diced 

1/3 cup green onion, diced

1 cup shredded, aged cheddar

1/2 cup buttermilk

1 Tbsp Greek yogurt

2 Tbsp oil

1 egg

4 eggs

Directions

Preheat oven to 350. Line 4 ramekins with a strip of parchment paper or spray lightly with cooking spray. (You can also use extra large muffin tins) Set aside.

In a large mixing bowl, combine flour, baking powder, baking soda, garlic powder, parsley, bacon, onion, and cheese. 

In a separate bowl, combine buttermilk, Greek yogurt, oil, and 1 egg.

Stir together the dry ingredients until combined. Whisk together the wet ingredients.

Stir the wet ingredients into the dry ingredients until just combined. Do not over mix. Divide batter into 4 equal sections.

Place half of one section into the bottom of a ramekin. Shape a "well" into the middle of the batter for the egg to sit in.

Gently crack in an egg.

Take the remaining half of the section of batter and flatten it in your hand a bit. Gently place it on top of the egg, Very lightly press the edges of the batter down - but not the center!!

Repeat with the remaining 3 ramekins and eggs.

Bake at 350 until tops are puffy, look dry, and are golden brown - about 20 - 30 minutes.

Let cool about 5 - 8 minutes. Run a knife around the edge of the ramekin to loosen the muffin. 

Remove from the ramekin and serve warm.

You may be able to see some of the egg white peeking out in some of the muffins.

You can serve them whole OR slice them in half to showcase the surprise inside!

Ooooh....fancy schmancy....

Close up time!!

The size of the egg will make a difference to the presentation.

See that pic below? That's a smaller egg.

It still will work but it's not quite as dramatic. 

FYI - The muffins are quite large. A regular muffin tin won't work because it is too small. 

Perfect for breakfast, brunch, or even lunch. Take them on a picnic or hike for a great snack. 

Remember to store them in the fridge if they aren't eaten up fairly soon. 

We're sharing at Carole's Chatter. Be sure to pop by and say Hi! 

Apple Coffee Cake Muffins

It had been a while since I made muffins for a treat so I figured I needed something deliciously muffin-y. 

They are really flavor-able, very fluffy and light, and the crumble topping is my new favorite.

Muffins are so easy and quick to whip up, I don't know why I make them more often.

Well....except for the fact I would be eating them all the time. 

They are so handy to have in the freezer and then just warm up for a tasty breakfast on the go. 

FYI - They are also perfect for tea time or brunch. 

We made a Banana Crumb Muffin a while back that you can check out HERE.

Apple Coffee Cake Muffins

Ingredients

Crumble

1/2 cup brown sugar

1/2 cup flour

1 tsp cinnamon

4 Tbsp butter, melted

Muffin

1/2 cup butter, softened

1 1/2 cup brown sugar

2 eggs

2 cups flour

1/4 tsp baking soda

1/2 tsp baking powder

pinch salt

1 tsp cinnamon

1 cup Greek yogurt

2 cups apples, cored and diced

Directions

Preheat oven to 350. Line 12 muffin cups with paper liners, set aside.

Prepare crumble - Stir together brown sugar, flour, cinnamon, and melted butter until well mixed. Set aside.

Prepare muffins - In a large mixing bowl, beat together butter and brown sugar until well mixed. Beat in eggs, one at a time, until well combined.

In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. 

Beat the dry ingredients into the wet ingredients, alternating with the Greek yogurt, until just combined. Do not over mix!! 

Stir in the apples.

Scoop a heaping tablespoon of batter into prepared trays. Flatten the batter in the bottom of the liner. Top with 1 tsp of the crumble. (see photo below)

Top the crumble with another heaping tablespoon of batter. Then add another 1 tsp of crumble.

When all the muffins are topped with the remaining crumble; bake at 350 until a toothpick inserted near center comes out clean, about 15 or so minutes. Tops will be brown.

Cool in pan for 5 minutes before removing to wire rack to cool completely. (Although they are also delicious warm!)

I doubled the recipe to make 24 because everyone in our family LOVES muffins. 

They make great gifts for neighbors too! 

And tasty after school snacks....

And are perfect to bring to office potlucks...

What aren't muffins good for?

Be sure to visit Kitchen Fun With My 3 Sons and My Turn (For Us) and Easy Life  and Horrific Knits for some crafty and delicious links!

Carrot And Date Muffins

I almost forgot about these healthy little treats. 

I made them last month for the seniors at our local Seniors Center and they were a big hit. 

Whip these up if you want something healthy for breakfast or for an after school/after work snack. 

I adapted the recipe from Alive Magazine December 2013 edition.

The nutritional info per muffin (recipe makes 12), is:

140 calories, 16 carbs, 7 fat, and 3 protein. 

Plus....they are really tasty and only take 2 seconds to make. Which never hurts, right?

Carrot and Date Muffins

(Adapted From Alive Magazine, December 2013)

Ingredients

1 cup whole dates

1/2 cup water

1 tsp vanilla

1 cup carrot, grated

3 eggs

1/4 cup coconut oil, melted

1 cup whole wheat flour

1/2 cup unsweetened coconut, shredded

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg

1 tsp cinnamon

pinch salt

1 apple, shredded

Directions

Preheat oven to 350. Line 12 cup muffin tin with paper cups (or 24 mini muffins). 

In a small saucepan, simmer dates with the 1/2 cup of water until dates are very tender. 

When tender, place in food processor or blender. 

Add in vanilla and process until smooth.

Pour puree into a medium mixing bowl, beat date puree with carrots and eggs. Gradually beat in the coconut oil.

In another bowl, whisk together flour, coconut, baking powder, baking soda, nutmeg, cinnamon, and salt. 

Add the wet ingredients to the dry ingredients and stir until just mixed.

Stir in the apples - just until evenly distributed, don't over mix.

Scoop evenly into the 12 muffin cups (or 24 mini muffins). 

Bake at 350 for approx 20 minutes - toothpick inserted near center should come out clean. (Time will be a little less for the mini muffins - check at 12 minutes and go from there.)

Remove from oven and let cool about 10 minutes before removing from pan to wire rack to cool completely. 

There is no processed sugar in these, the only sweetener is the dates, plus only 1/4 cup of oil.

And, you know what, you'd never know it. 

Let's not forget about the carrots and apple goodness too! 

P.S. - These freeze really well and taste just as good reheated for a few seconds in the microwave. 

Be sure to visit these great blogs for tons more links - Adorned From Above, Dizzy Busy & Hungry,