muffins

Cranberry Oat Muffins

Happy New Year! May this year be better than last! I don’t even want to mention 2020 so I’m not going to. Let’s all move forward and bake some cranberry muffins 🙂 These are so good! The perfect start to a new year, perfect for breakfast or snack anytime. Although, my husband and son don’t like cranberries so I guess more for me! I had exactly 1 cup of cranberries left over from Christmas and I didn’t want them to go to waste. Behold, these delicious muffins! I hope you all aren’t too hungover to make these, but if you are, there’s always tomorrow 😉

Start your ovens!

What you will need:

Muffin tin lined with cupcake liners

1 cup all-purpose flour
1 cup rolled oats
Pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup sour cream or Greek yogurt
1 cup fresh or frozen cranberries

For the streusel topping:

2 tablespoons flour
4 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter cut into small pieces
Optional: 1/4 cup chopped walnuts or pecans

Preheat your oven to 375 degrees. In a bowl, whisk together the flour, oats, salt, baking powder and soda. Set aside. In another bowl, whisk together egg and both sugars. Whisk in oil and sour cream until combined. Pour flour mixture into wet and stir until combined. Fold in cranberries.

Fill muffin pan just over half full and set aside while you make the streusel topping. To make the topping, combine all ingredients in a bowl. Using your fingers, smash the butter into all the ingredients until you reach a wet sand consistency. Put some on top of each muffin.

Bake for 18-22 minutes. Allow to cool on a wire rack. Enjoy!

Store covered at room temp.

White Chocolate Chip Pumpkin Muffins

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Yum! Pumpkin is so fun and great to bake with! And these muffins do not disappoint. The perfect afternoon snack with tea, or even breakfast, or dessert after dinner. White chocolate has definitely been a staple at my house lately. It just makes things so much tastier! The combination of the white chocolate sweetness and crunch with the smooth taste of pumpkin really make these muffins special. So if you are having guests over for Thanksgiving, (which by the way, is 2 weeks away!!) go ahead and whip up these guys. Super delicious for the season.

So, go put on your aprons, start your ovens and let’s bake!

What you will need:

Muffin tin lined with cupcake liners

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup vegetable oil
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pure pumpkin puree
1 cup white chocolate chips

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking powder and soda, cinnamon, cloves and salt. Set aside. In another large bowl, beat together oil, both sugars, vanilla, eggs and pumpkin until combined. Slowly beat in flour mixture until just combined. Fold in white chocolate chips.

Spoon into prepared muffin tin about 3/4 of the way full. Bake for about 20-22 minutes. Cool on a wire rack for a few minutes before taking out and serving. Enjoy!

Store covered at room temp.

Blueberry Banana Muffins

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I love being able to just whip up a batch of muffins for my family 🙂 I had blueberries and 2 very ripe bananas so voila! Perfect snack for after school, work or for breakfast. Super easy, not many ingredients, here we go…

What you will need:

Muffin tin greased or lined with paper cups

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-3 ripe bananas
1/2 cup sugar
1 large egg
1/3 cup butter at room temp
1 cup fresh blueberries

Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, baking soda and powder. Set aside. In a large bowl, mash bananas with a fork. Beat in sugar, egg and butter until combined. Slowly add in flour mixture. Fold in blueberries.

Fill muffin pan 2/3 way full and bake 17-19 minutes. Allow to cool a bit before removing to a wire rack.

Store covered at room temp. Enjoy!

Applesauce Muffins

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It’s snowing here in Chicago and I must admit, I’m listening to Christmas music as I bake these! Why not, right?! I just love this time of year. It makes me so happy! I decided to make these muffins for an after school snack. Also, if we all like them, I’ll make them again next week because we are going on a road trip to Mississippi for Thanksgiving. Yes, it will be a looong drive, but it will be nice to see and spend time with my father-in-law. We haven’t been to visit him since Liam was 2 so it’ll be great to make more memories and this time Liam will remember it 🙂

These muffins are super easy to make and you can easily double the recipe if you are having a big party. Or, you can even freeze them! But the recipe here makes 24 mini muffins or 12 regular. So, go put some tunes on, preheat your ovens and let’s get baking!

What you will need:

Muffin tin sprayed with non-stick spray

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup unsalted butter at room temp
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup unsweetened applesauce

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda, and spices. Set aside. In another bowl, beat together the butter and sugar. Add in egg and vanilla and beat until incorporated. Beat in applesauce. Slowly stir in flour mixture until just combined. Fill muffin tin a little over halfway and bake for 10 minutes if using a mini pan, or 18-22 if using a regular sized pan.  Allow to cool slightly before taking muffins out and cooling on a wire rack.

Enjoy! Store covered at room temp.

BEST Banana Muffins Ever!

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Literally. So good. And the best part? Liam pretty much made them all by himself! I told him what ingredients to get out, I measured, he put them in and mixed. And then I put the batter into the muffin tin and baked. Thanks for the help, Liam!

Seriously, though, these muffins are so delicious! And the recipe makes exactly 12 muffins! Perfection. I think these turned out so good because of how much banana is in the batter. So the more bananas, the better in my opinion. Go ahead and start your ovens and let’s bake these guys…

What you will need:

Muffin tin lined with liners

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3 large bananas, smashed with a fork (or 4 smaller ones)

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together butter and both sugars. Add in egg and vanilla and beat until combined. Beat in banana. Slowly beat in flour mixture until just combined.

Pour into prepared muffin tin almost to the top. Bake for 20-22 minutes. Allow to cool a bit before removing from pan and then cool completely on a wire rack. Enjoy!

Store covered at room temperature.

Pumpkin Muffins

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Who doesn’t love the perfect fall snack in the middle of the day?! I made these while Liam was at school because 1. I wanted them and 2. I never know when he’s going to invite a friend over after school and I want to be able to offer food! He is SO hungry after school because the kindergarteners eat lunch at 10:45! Super early. They do get a snack at 2:00 but it’s just not enough. These muffins are the perfect energy treat before dinner or even breakfast!

So, if you’re feeling the pumpkin vibe this October and want THE perfect snack, look no further! Let’s get to baking…

What you will need:

Muffin tin either sprayed or lined

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice (see note)
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 (15 oz.) can of pumpkin purée

Note: instead of using pumpkin pie spice, you can also use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon cloves. Add whatever spices you like!

Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside. In another large bowl, whisk together both sugars and oil. Add in eggs, vanilla and pumpkin and whisk until combined. Slowly fold in flour mixture until just combined. Batter is thick.

Fill the muffin tin about 3/4 of the way full. Bake for 18-20 minutes. Allow to cool a few minutes before taking the muffins out and cooling completely on a wire rack.

Store in an airtight container. Enjoy!

Blueberry Muffins

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It’s a snow day here in Chicago. 9 inches so far and its continuing to come down. So after a fun time with the sled and freezing our fingers and toes off, I decided (of course) to bake! Blueberries have been super tasty lately so I bought a bunch to make muffins. Yum! I’m glad I didn’t have this recipe on my blog yet. This recipe is very easy and has a streusel topping which really gives them a bakery style flavor.

So, if you are stuck inside like we are today and you have blueberries, make these beautiful muffins! The perfect weekend snack or breakfast 🙂

What you will need:

12 cupcake tin lined with cupcake liners

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh (or frozen) blueberries. I used fresh

For the streusel:

1/4 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons cold unsalted butter

Preheat oven to 400 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the middle and pour in egg, milk and oil. Stir until you still see some clumps. Gently fold in blueberries.

Scoop batter into each cupcake liner and set aside to make the topping.

To make the streusel, whisk together the flour and sugar. With your hands, cut the butter into the mixture until it resembles coarse crumbs. Evenly top the muffins with the streusel.

Above is a picture of the muffins just before going into the oven.

Bake for 18-20 minutes. Allow to cool a few minutes before removing from pan and cooling completely on a wire rack.

Yum! Seriously they are so pretty 🙂 Store covered at room temp and enjoy!

Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Oatmeal Banana Chocolate Chip Muffins

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Flourless Oatmeal Banana Chocolate Chip Breakfast Muffins is what I called these on Instagram and what they really should be called. But holy mouth full! These are really good and great for a fast, healthy breakfast on the go for the whole family. However, I typically do not enjoy baking without flour. Or eating baked goods without flour. I like my gluten! BUT, to please my husband I made these… now I just have to see if my son will eat them!

The recipe below can easily be doubled to make 24 muffins. But a dozen is perfect for my little family of 3 🙂 Go start your ovens and lets bake!

What you will need:

Muffin tin lined or sprayed with non-stick spray

2 ripe bananas
1 large egg
1 cup milk
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups old fashioned rolled oats
1/2 cup chocolate chips

Note: I used regular sized chocolate chips but if I make these again will use mini. It’s a pretty thin batter so some chocolate chips fell to the bottom and got stuck to the pan.

Preheat oven to 350 degrees fahrenheit. In a large bowl, mash bananas with a fork. Add egg, milk and brown sugar and whisk until combined. Add baking powder, vanilla and cinnamon and whisk until combined. Stir in oats and chocolate chips.

Pour batter evenly into prepared cupcake tin. Bake for 22-26 minutes. Allow to cool slightly before taking out of pan. Store covered for a couple days. Enjoy!

Makes 12 muffins

Gingerbread Muffins

Don’t worry! It’s not Christmas just yet. These muffins are PERFECT for fall! I found the recipe in a book I got from Crate & Barrel called 500 Cupcakes. I looked at the ingredients and was intrigued! AND I had everything on hand, no grocery shopping needed 🙂 Make these muffins for  a great afternoon treat, after school snack or just because!

What you will need:

7 cupcake liners

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 egg
1/4 cup honey
1/4 cup unsalted butter, melted
Just under 1/2 cup milk

For the drizzle:

1/2 cup powdered sugar
2 tablespoons lemon juice

Note: This is half the recipe. Feel free to double it!

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder, ginger, cinnamon and brown sugar. Add all the other ingredients and stir until combined. Pour batter into liners 2/3 of the way. Bake for 18-20 minutes. Let cool on a wire rack.

For the drizzle, stir together ingredients. Drizzle over muffins with a spoon. Enjoy!


Store at room temp in air tight container.