Gluten-Free Dairy-Free Pumpkin Muffins

 You won't feel like you are missing out on anything with this muffin recipe!

This recipe comes from Mama Knows Gluten Free.

Ingredients

1 3/4 cup gluten-free all purpose flour with xanthan gum

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

2 large eggs at room temperature

2/3 cup packed brown sugar

1/2 cup sugar

1/2 cup vegetable oil

1 tsp. vanilla extract

1 1/4 cup canned pumpkin puree

INSTRUCTIONS

Preheat oven to 350 degrees. Line muffin tin with 12 paper liners.

In large bowl, whisk together flour, baking power, baking soda, salt and spices.

In separate bowl, whisk together eggs, brown sugar, sugar,  oil and vanilla.

Whisk pumpkin into wet ingredients.

Gradually add wet ingredients into dry ingredients. Mix until combined

Divide batter among muffin cups, filling each almost full.

Bake for 18-22 minutes or until toothpick comes out clean.

Cool in tin for 5 minutes, then transfer to wire rack to cool completely.

The Best Gluten-Free Dairy-Free Banana Chocolate Chip Muffins

 These muffins take the prize as the best gluten-free dairy-free version around. The recipe comes from thefirstyearblog.com

INGREDIENTS

2 cups smashed bananas (4-6 very ripe bananas)

3/4 cup vegetable oil

3 large eggs

2 tsp vanilla

3 cups gluten-free flour

1 3/4 cup sugar

1 1/2 tsp. baking soda

1 1/2 tsp baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 cup dairy-free chocolate chips

INSTRUCTIONS

Mash bananas. Measure out 2 cups (using dry ingredient measuring cups).

In mixing bowl, combine mashed bananas, oil, eggs and vanilla. Stir to combine.

In separate bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt. Add chocolate chips and mix them with dry ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined. 

Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425 degrees.

Prepare cupcake pan by lining with paper liners. Fill the liners super full, about 6 - 8 Tablespoons per muffin. If desired, top each muffin with additional chocolate chips and sanding sugar. Place pan in the center of the oven and bake for 7 minutes. Then, keeping the muffins in the oven, turn down the temperature to 350 and bake for an additional 13 - 16 minutes. Remove from oven and allow to rest several minutes before removing to a wire rack to cool completely.

This recipe makes more than a dozen muffins. So, once you have removed the muffins from the pan. Bump the oven temperature back up to 425 and repeat with remaining batter.

Gluten-Free Dairy-Free Zucchini Muffins

 It's summer and the season of zucchini.  Being gluten-free and/or dairy-free doesn't mean you can't enjoy the garden zucchini bounty. This recipe from Mama Knows Gluten Free is a great way to use some of the zucchini and provide a delicious snack.

Ingredients

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 Tablespoon cinnamon

1 1/2 cups gluten-free all purpose flour with xanthan gum

1 cup grated zucchini

Instructions

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Shred one medium zucchini to equal one cup of shredded zucchini.

In large mixing bowl, whisk together eggs, oil, sugars and vanilla.

Stir in salt, baking powder, baking soda, cinnamon and flour. Stir in shredded zucchini.

Scoop the batter into baking cups.

Bake on center rack for 30 - 35 minutes. Allow to cool a few minutes. Remove and cool completely on wire rack. Store in air tight container.

Jumbo Fresh Cherry Almond Muffins

 It's that time of year when cherries are in season and at their sweetest juiciest best. This recipe for fresh cherry almond muffins from Frugal Mom Eh! is delicious!

Ingredients

3 cups all purpose flour

4 tsp. baking powder

1/2 tsp salt

1 tsp. allspice

2 large eggs, room temperature

1 cup granulated sugar

1 cup milk at room temperature

2 tsp almond extract

1 cup unsalted butter, melted and cooled

2 cups cherries, pitted and chopped

Sliced almonds

Optional vanilla frosting

Instructions:

Preheat oven to 425 degrees.

In medium bowl, mix together dry ingredients.

In large bowl, with electric mixer, combine eggs and sugar. All milk, almond extract and melted butter. Mix well.

Gently pour in dry ingredients and mix until well combined but do not over mix.

Fold in cherries

Grease jumbo muffins pan. Divide batter evenly among 10 - 12 muffins. Press sliced almonds on top.

Bake at 425 for 5 minutes, then lower temperature to 350 degrees for 16-18 minutes.

Remove from oven and allow to cool for several minutes. Remove from pan and cool completely on wire rack.

Drizzle muffins with melted vanilla frosting, if desired.

Cornflake Crumb Muffins

This recipe was a favorite of my daughter's when she was growing up. I recently re-discovered it and a half empty box of cornflakes in the pantry.  These muffins taste like a bowl of cornflakes.

Ingredients

1 1/3 cup corn flake crumbs
2 cups flour
1/2 cup sugar
1/4 tsp salt
1 Tablespoon baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Cooking oil spray

Instructions

In mixing bowl, beat egg. Stir in milk and oil. Add cornflake crumbs, flour, sugar, salt and baking powder. Stir only until combined. Do not overmix.
Portion batter into 12 muffin pan cups that have been sprayed with cooking oil spray.
Bake at 400 degrees for 20 minutes or until light golden brown.
Makes 12 muffins.

Pumpkin Streusel Muffins with Maple Glaze

It's officially fall when I start making pumpkin desserts, breads, and muffins.  Something about the flavor of pumpkin and fall that are a perfect pair. This recipe for pumpkin streusel muffins from Damn Delicious tastes a lot like pumpkin bread. I added a maple glaze on top for extra goodness.

Ingredients

For the muffins:
2 cups flour
1 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (15 ounce) can pumpkin puree
1/2 cup ( 1 stick ) unsalted butter, melted
2 large eggs
2 tsp. vanilla extract

For the Cinnamon Streusel Topping

1/4 cup flour
1/4 cup brown sugar
2 tsp. cinnamon
2 Tablespoons unsalted butter, cold and cut into small pieces

For the Maple Glaze

1/2 cup confectioner's sugar
1 Tablespoon melted unsalted butter
1 Tablespoon milk
1/4 tsp. maple flavoring

Instructions

Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. Set aside.

To make streusel topping,  combine flour, sugar and cinnamon in small bowl. Add cold butter and toss to coat. Then use your fingers to work the butter into the dry ingredients until it looks like coarse crumbs.

In large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

Melt one stick of unsalted butter and allow to cool slightly. In another bowl, combine melted butter, pumpkin, eggs and vanilla.

Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

Fill prepared muffin tins with the batter. Sprinkle with streusel topping. Use your fingers to gently press the topping into the batter.

Bake 16 - 18 minutes or until toothpick inserted into muffin comes out clean.  Repeat with remaining batter.  This recipe made 16 muffins for me. The final quantity depends on how full you fill up each muffin liner.

Remove muffins from pan and allow to cool on wire rack.

Prepare glaze by whisking together confectioner's sugar, melted butter, milk and maple flavoring. Add more milk if needed to achieve desired consistency. Drizzle over each muffin.

Sour Cream Blueberry Muffins

When blueberries are on sale, this is what you make. These muffins are bursting with blueberries and a delicious crumb topping. They freeze well, so make a double batch!

Ingredients

2 cup flour
3 tsp. baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp. vanilla
1/2 cup vegetable oil
1 cup sour cream
2 1/4 cups fresh blueberries
Powdered sugar optional

Crumb topping

3/4 cup flour
2/3 cup granulated sugar
4 Tablespoons melted butter
1 tsp cinnamon

Instructions

Preheat oven to 400 degrees. Line muffin tin with paper liners or grease each muffin cup.

Make crumb topping, by combining all crumb topping ingredients into small bowl with a fork.
Set aside.

For the muffins, in a large bowl, whisk together 2 cups flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until combined. Add oil, sour cream and vanilla. Mix by hand  until well combined. Add wet ingredients to dry and mix until just combined. Do not overmix.

In small bowl, toss 1 1/2 cups blueberries with 1 Tablespoon of flour. Gently fold into batter.
Fill each muffin cup about 2/3 full. Scatter remaining berries on top. Then top with crumb topping.

Bake 18-20 minutes or until muffins are done and a toothpick comes out clean. Cool on wire rack. Sprinkle with powdered sugar once cooled, if desired.

Makes 16-18 muffins.

Deep Dish Pizza "Muffins"

Turn a can of biscuit dough into a great snack that tastes like deep dish pizza.

Ingredients

1 tube refrigerated biscuit dough
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup mini pepperoni
Italian seasoning

Instructions

Grease a large muffin pan.
Preheat oven to 350 degrees.
Press a biscuit into each cavity of the muffin pan. Press to create an indentation in the center of each biscuit.
Add 1 Tablespoon pizza sauce to the indentation of each biscuit. Top with 1 Tablespoon cheese. Top with 5 or 6 pepperoni pieces. Sprinkle with Italian seasoning.

Bake for 12 - 13 minutes or until golden brown. Remove from muffin tin and allow to cool on wire rack.

This recipe was adapted from "Kitchen Fun with My 3 Sons"

Peanut Butter and Jelly Muffins

Guaranteed kid pleaser!

Ingredients

No-stick cooking spray
2 cup all purpose flour
1 1/2 teaspoons salt
1 Tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
Preserves of your choice
Additional sugar for topping

Instructions

Heat oven to 375 degrees.
Spray muffin tin with no-stick cooking spray. Stir together flour, salt and baking powder in large bowl. Add milk, eggs, 2/3 cup super, peanut butter and eggs. Combine on low speed with electric mixer until just moistened. Do not over beat.

Fill prepared muffin tines evenly with half of the batter. Please two level teaspoons of preserves or jam in center of each muffin. Evenly divide the remaining batter on top. Sprinkle each with sugar. Bake for 18-20 minutes. Remove from oven; cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.

Makes 12 muffins.

Corn Flake Crumb Muffins

When my daughter was growing up, these muffins were her favorite. Now that she is all grown up, I still make them for her from time to time and she still loves them!
It is like a bowl of corn flakes in a muffin.They are best served fresh and warm with butter.

Ingredients

1 1/3 cup corn flake crumbs
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1 egg
1 cup  milk
1/3 cup vegetable oil


Instructions

In mixing bowl, beat egg. Stir in milk and oil. Add all remaining dry ingredients and stir only until just combined.
Do not over stir.
Grease a muffin tin with cooking spray.
Pour batter into muffin cups. Bake at 400 degrees F for about 20 minutes or until light golden brown.
Makes 12 muffins.

Gingerbread Muffins with Lemon Glaze

Ingredients

For the muffins

2 3/4 cup flour
2 1/2 teaspoon baking soda
1 Tablespoon plus 1/2 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup plus 2 Tablespoons sugar
3/4 cup molasses
1 1/3 cup cold water

For the lemon glaze

1 3/4 cup powdered sugar
5 Tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees. Lightly grease muffin tin. Mix flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl to blend. In separate bowl, beat butter and sugar. Add eggs. Beat in molasses. Add half of the dry ingredients. Beat in remaining dry ingredients. Gradually add cold water and beat until incorporated. Divide batter among muffin cups. Bake for about 25 minutes.
Transfer to a cooling rack and cool for 10 minutes. Remove muffins from pan and place on rack.
For lemon glaze, whisk powdered sugar and lemon juice in a small bowl until smooth. Spoon over the top of the muffins, using about one Tablespoon of glaze for each muffin.

Make Ahead Bran Muffins

This is an old recipe, but still just as good today. What I love about this recipe is that you prepare the batter and keep it in the refrigerator. When you are ready for breakfast, you just scoop it out, bake it, and have fresh muffins.It makes a large batch of muffins, so you can keep it on hand and have fresh muffins every day for a week.


Ingredients

5 cups flour
15 ounce box bran flakes cereal with raisins
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup canola oil
4 cups buttermilk

Instructions

Combine flour, cereal, sugar and baking soda in large bowl. Mix well to combine.
Add beaten eggs, oil and buttermilk. Mix just until dry ingredients are moistened.
Cover bowl tightly.
Store batter in refrigerator for at least 24 hours before using.
You can store batter in refrigerator for up to three weeks.
When you are ready to make muffins, preheat oven to 400 degrees. Line muffin tins with paper liners.
Scoop the batter into prepared muffin tins, filling 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean and top springs back when touched lightly with fingertip.

Zucchini Muffins

With warm September days, the garden is still producing lots of zucchini. So, I keep looking for new recipes to use it up.  This recipe was posted on Simply Recipes website. They are moist and delicious. No mixer is needed to make these muffins - just two bowls and a spoon.

Ingredients

3 cups grated zucchini
2/3 cup melted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
3 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Instructions

Preheat oven to 350 degrees,
In a large bowl, combine sugar, eggs and vanilla. Stir in zucchini and then melted butter.
In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg and salt.
Stir the dry ingredients into the wet ingredients. Stir just until well combined.

Coat each muffin cup in muffin pan with vegetable oil spray. Put muffin mix in each muffin cup, filling to the top. Bake on middle rack in oven for about 25 minutes or until the top of the muffin bounces back when you press on them.
Cool for five minutes on wire rack and then remove from muffin pan and cool completely.

This recipe makes about 18 muffins.

Banana Chocolate Chip Muffins

Who wouldn't want to wake up to one of these muffins?

Ingredients

1/2 cup butter, softened
1/2 cup firmed packed brown sugar
1 1/2 cups (about 3 large) ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup walnuts

Instructions

Preheat oven to 375 degrees.
Grease bottom only of muffin tins or line with paper liners. In a large bowl, beat butter with brown sugar until fluffy. Add bananas, milk, vanilla and eggs. Blend well.
Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt. Stir just until dry ingredients are mixed in and moistened. Stir in chocolate chips and walnuts. Fill muffin cups about 2/3 full. Bake for 20-25 minutes or until a toothpick stuck into the center of a muffin comes out clean.
Cool for 3-5 minutes before removing from pan.
Best served warm.