Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Yield: 24 standard-sized muffins

Ingredients

Muffins:

3 1/2 cups (250g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baling soda

1/2 teaspoon salt

1 1/3 cup (135g) granulated sugar

4 large eggs

1 1/2 cup yoghurt

12 tablespoons (85g) butter, melted

zest and juice of one lemon (mine yield about 1 tablespoon zest and 1/4 cup juice)

1 teaspoon vanilla extract

Lemon Drizzle Topping:

2 cups powdered sugar

4-6 tablespoons lemon juice

Instructions

To make the muffins:

1. Preheat oven to 350°F. (220°C). Butter 12 muffin cups or line them with liner papers.
2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
3. In a medium bowl, whisk the eggs with the yoghurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients in to the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over-mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes.

To make the lemon drizzle topping:

1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
2. When the muffins are cooled, pour the drizzle over the muffins.
3. Muffins are best the same day as they are made, bu they can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

Yield: 12 muffins

Ingredients

Crumble Topping:

3 Tbsp rolled oats

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp ground cinnamon

Muffins:

1 cup Rolled oats

1 cup whole wheat or all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 cup honey

1/3 cup melted coconut oil, (or neutral oil like grape-seed or vegetable oil)

3 eggs

1 tsp vanilla extract

1/3 cup brown sugar

2 cups shredded, unpeeled apples (about two large apples)

Instructions

1. Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
2. Preheat oven to 350°F. Line a muffin tin with muffin cups.
3. Put oats in a food processor and pulse into a flour-like consistency. Combine oat flour, wheat flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. Mix together honey, oil, eggs, and vanilla in a medium bowl. Add sugar and stir until combined. Add apples; stir until well combined. Add in flour mixture and stir until just combined.
5. Divide batter into 12 muffin cups and sprinkle tops with crumble. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and enjoy it!

Recipe Notes and Variations:

These cinnamon apple muffins can easily be made vegan. Just replace the eggs with flax eggs, change out the butter for coconut oil or a good vegan butter, and swap the honey for maple syrup.

Yield: 18 muffins | Prep Time: 5 mins | Cook time: 22mins | Course: Breakfast, Snack | Cuisine: American

Ingredients

3 cups (375g) all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (113 g) unsalted butter, at room temperature

1/4 cup (60g) sour cream or plain yoghurt, room temperature

1/2 tsp almond extract, or vanilla if preferred

2 cups (300g) fresh cherries, pitted, coarsely chopped and drained

Instructions

1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
4. Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over-mixing). Stir in chopped cherries with a rubber spatula spoon.
5. Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
6. Bake at 400°F for 20-22 minutes. Muffins are done when the tops are golden and a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before serving. I like to turn the muffins on their side in the pan so the bottoms don’t get soggy.

Notes:

Frozen Cherries may also be used. Defrost them in a colander and discard the drippings. Use as directed in the recipe.

Chocolate Chips (1 cup) may be added to the recipe if desired. Stir them in when adding the cherries.

Store Muffins in an airtight container at room temperature for up to 5 days.

Freeze Muffins  after they have cooled completely. Store them in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving.

Recommended Tools: kitchen scale, muffin tin, mixing bowls, whisk, ice cream scoop

Course: Dessert | Cuisine: American | Servings: 12 muffins | Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Ingredients

DRY INGREDIENTS

1 3/4 cups all-purpose flour (210g)

2/3 cup unsweetened cocoa powder (60g)

1 cup granulated sugar (200g)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 teaspoon salt

2 cups semi-sweet chocolate chips

WET INGREDIENTS

2 large eggs

3/4 cup sour cream (170g)

1/2 cup milk (120 ml)

2 tsp vanilla extract (10ml)

1/2 cup vegetable oil (120ml)

Instructions

1. 1. Preheat oven to 425°F and line a muffin tin with papers.
   2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Whisk together and set aside.
   3. In a separate bowl, combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
   4. Set aside about 1/3 cup of the chocolate chips for the muffin tops.
   5. Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
   6. Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425°F for 6 minutes then reduce to 350°F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

Notes

Don’t use an electric mixer or you have a high chance of over-mixing the batter. Just use a spatula and mix until everything is just combined.

Muffins don’t take long to bake so try not to bake them for longer than instructed. To test that they are ready, insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.

Let them cool on a cooling rack before serving or storing.

Don’t open the oven door during baking or you risk the muffins deflating.

You can easily change up the favors by adding in orange zest or even peppermint extract for a mint choc version.

Feel free to switch the chocolate chips for your favorites: you could use white chocolate or butterscotch chips, too.

The muffins will keep well for up to 3-5 days in an airtight container or can be frozen for up to 3 months.

Yield: 36 reg muffins / 72 mini muffins | Can be made egg-free and dairy-free

Ingredients

Dry Ingredients:

2 1/4 cups all-purpose flour

1 tbsp + 1 tsp baking powder (2 tbsp if egg-free)

2 tsp cinnamon

2 tsp pumpkin spice

1 tsp allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

pinch of salt, optional and to taste

2 cups add-ins: mini chocolate chips, regular-sized chocolate chips, cinnamon chips, chopped nuts, or combination

1 1/2 cups granulated sugar

1/2 cup brown sugar, packed (light, dark or combo)

Wet Ingredients:

4 eggs (1 cup applesauce if egg-free, or use egg substitute)

1 can pumpkin puree

2/3 cup coconut oil or other oil, melted

1/4 cup mild or medium molasses or maple syrup

1/2 cup milk or milk substitute

2 tbsp vanilla extract

Instructions

1. 1. Preheat oven to 375°F. Line muffin tins with paper liners.
   2. In the bowl of a stand mixer, stir together all dry ingredients.
   3. In a large liquid measuring cup with pour spout, combine wet ingredients.
   4. Slowly add the wet mixture into the dry mixture and mix until just combined; don’t over-mix.
   5. Divide batter evenly among muffin cups (a cookie scoop works great). TIP: Spraying a one-quarter cup measure (for regular-sized muffins) with cooking spray so the batter just slides off is handy here.
   6. Bake for about 18-19 minutes for regular / 15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs but no batter.
   7. Allow muffins to cool in pans for about 10-15 minutes before removing and placing on a rack to cool completely.