Caramel Pear Cornbread Muffins

These are best served warm for breakfast or dessert with some more caramel pear or ice cream or custard. Absolutely delicious!
You can also use this recipe for apple, pineapple etc, and let your taste buds have fun!
Please note, if use pears which are quite soft when cooked, they will 'disappear' whilst baking, but you will still get the flavours. This is normal so don't worry!  Thank you Love Foodies

7 oz package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice
1/4 Teaspoon Pumpkin or Mixed Spice

• Peel, slice and chop the fruit into small cubes. 
• Add a squeeze of lemon juice and toss in a bowl to stop the fruit going brown.
• Add all the ingredients to the pan, EXCEPT the spices.
• Bring to the boil 
• When it starts bubbling, remove from the heat
• Add your spices and allow to cool.
• Preheat oven to 190C/ 475F.
• Grease or line the muffin pans.
• Make up the muffin mix as instructions on package 
• Add batter to each muffin case, about 2/3 full in each.
• Using a teaspoon, place enough caramel pears in each muffin until the batter comes nearly to the top on the muffin cases. 
• If you have any caramel liquid in the bowl, you can add it too
• If you have any pear left over, you can reheat and pour over the muffins when serving!
• Place muffins in the oven for roughly 8 mins
• Remove and leave cool on a rack to cool

Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm with both lemon zest and juice, the flavor is prominent in each and every bite.. Thank you Cinnamon Spice & Everything Nice

¼ cup fresh-squeezed lemon juice
¾ cup milk
2 cups all-purpose flour
½ cup sugar
2 + ½ teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
1 egg, slightly beaten
½ cup nonfat plain Greek yogurt
1 teaspoon lemon zest, just the yellow part not the pith
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
granulated sugar

• Preheat oven to 400 degrees F. 
• Grease a 12 cup muffin pan or a 24-cup mini muffin pan.
• Add lemon juice to a large glass then add milk; set aside.
• In a large mixing bowl whisk together the flour, sugar, baking powder and salt. 
• In a separate large bowl stir together the milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
• Make a well in center of the dry ingredients and add the wet, stir just to combine
• Don't overmix or you'll have rubbery muffins.
• Spoon batter or use an ice cream scoop to fill muffin cups ¾ of the way full.
• Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean.
• Cool pans on wire racks 5 minutes then turn out 
• Brush the tops and sides with melted butter
• Dip or roll in sugar - you can put sugar in a paper bag and gently shake each muffin until coated. 
• Once cooled roll in sugar again

White Chocolate Chip Eggnog Muffins

The perfect combination..These are scrumptious soft muffins that are full of eggnog flavors and a touch of white chocolate. Thank you Will Cook for Smiles

2¼ cups of flour
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg, (+more for sprinkling on top)
1 cup of brown sugar
¼ cup vegetable oil
1 cup of Silk Holiday Nog
1 egg
1 tsp rum extract
¾ cup of white chocolate chip

• Preheat the oven to 400 and grease a muffin baking pan. 
• In a large mixing bowl, whisk egg, sugar, rum extract, oil and Silk. 
• Sift in flour, nutmeg, salt, baking powder and baking soda. 
• Whisk together just until all combined and smooth. 
• Fold in white chocolate chips. 
• Fill muffin pan cups ¾ full of batter. 
• Grate a little more nutmeg on top. 
• Bake for 18­-20 minutes, until the toothpick inserted in the center comes out clean. 

**Tip: You can use regular eggnog but change flour amount to 2 cups since eggnog is thinner than holiday nog.**

Nutella Banana Oat Muffins

A delicious breakfast... or snack.. or anytime of day! The flavor combo is fantastic! Thank you Chef in Training

2 cups flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 bananas, mashed
Nutella

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. 
• Stir until ingredients are well combined.
• In a large bowl, beat egg. 
• Add milk, oil, vanilla and mashed bananas. 
• Sir to mix ingredients until well combined.
• Add flour mixture to the banana mixture and stir until ingredients are incorporated, 
• Do no over stir.
• Line a 12 muffin pan with 12 muffin cases or spray muffin tin generously with cooking spray.
• Divide batter evenly among the 12 muffin cases
• Add a teaspoon of Nutella to the top of each muffin 
• Gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
• Bake for 17-20 minutes or until toothpick comes out clean.

Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.

Strawberry Lemon Muffins

Based on the delicious James Martin recipe for Lemon Drizzle Muffins, this variation is by Baker Street

2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3½fl oz vegetable oil
300g/10oz plain flour
3 tsp baking powder
½ tsp salt
4 lemons, zest only
8 to 10 strawberries, roughly chopped up

• Preheat the oven to 200C/400F/Gas 6 and line a muffin tin with paper cases.
• In a large bowl, combine the egg, sugar, milk and oil.
• Sift in the flour, baking powder, salt and then add the lemon. 
• Gently stir until combined. 
• Add the strawberries and combine until evenly distributed. 
• Do not overmix.
• Spoon the mixture into the pre-prepared muffin cases.
• Bake for 30-35 minutes until well risen and golden. 
• Cool on a wire rack.

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod

For the Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

5 tablespoons unsalted butter, cut into small pieces

For the muffins:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup eggnog

1 large egg

5 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

For the eggnog glaze:

1 cup powdered sugar

3 tablespoons eggnog

Pinch of nutmeg

• Preheat the oven to 350 degrees F.
• Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
• Whisk until smooth.
• Pour the liquid ingredients over the dry ingredients and stir until just combined.
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup.
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon.
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze.
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
• Whisk until smooth.
• Drizzle glaze over the muffins. 

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

• Preheat the oven to 350ºF. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a medium bowl, whisk together flour, spices, baking soda, and salt. 
• Set aside.
• In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
• Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
• Stir in the toffee bits and mini chocolate chips.
• Divide the batter among lined muffin cups, filling each cup 3/4 full.
• To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
• Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
• Sprinkle about a tablespoon of the mixture over each unbaked muffin.
• Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
• Let cool to room temperature before serving

Apple Cranberry Nut Muffins

A delicious fall muffin with the flavors of apple and cranberry. Thank you Noshing with the Nolands

• 1½ cups flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 2 eggs
• ½ cup sour cream
• 4 Tbsp. butter
• 1 cup packed brown sugar
• 1 cup honey crisp or firm sweet apple, chopped
• ½ cup dried cranberries
• ½ cup pecans, chopped

Streusel Topping

• ¼ cup chopped pecans
• ⅛ cup white sugar
• ⅛ cup brown sugar
• 2 Tbsp. flour
• ½ tsp. cinnamon
• 2 Tbsp. butter, melted

• Line a muffin tin with 12 paper liners. 
• Preheat oven to 375 F.
• Sift together the dry ingredients, flour, baking powder, baking soda and set aside. 
• In a bowl of a standup mixer add the eggs, sour cream and melted butter. 
• With a paddle attachment combine and then add the sugar. 
• Continue mixing and slowly add the dry ingredients. 
• Remove the bowl and add the apples, cranberries and nuts. 
• Fold to combine.
• Fill the paper liners with the muffin mixture, dividing evenly among the 12.
• Combine the streusel topping and divide among the muffins. 
• Bake for 25 min. or until a cake tester comes out clean. 
• Let cool 10 min. then remove to a wire rack to cool completely.

Orange Ricotta Chocolate Chip Muffins

Rich, tender,with a burst of orange and dotted with chocolate chips.Thank you Two Peas and Their Pod

2 cups all-purpose Gold Medal flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese..low or full fat
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips

For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice

• Preheat oven to 350 degrees F. 
• Line 12 muffin cups with paper liners. 
• Set aside. 
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
• Set aside. 
• In a small bowl, add the sugar and orange zest. 
• Rub the orange zest and sugar together with your fingers.
• Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes.
• Add the ricotta cheese and beat until smooth. 
• Beat in the egg, orange juice, and vanilla extract.
• Add the dry ingredients and mix until just blended. 
• Stir in the chocolate chips. 
• Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.
• Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. 
• Let muffins cool completely.
• While the muffins are cooking, make the glaze. 
• In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. 
• Drizzle glaze over muffins. 
• Let the muffins sit until glaze hardens.

Savory Bacon & Cheddar Muffins

Bacon and cheddar cheese in a warm fluffy muffin would be just as welcome at the breakfast table with eggs and coffee...as they would at the dinner table with chili or soup. thank you The Cozy Little Kitchen



1 1/2 c. all purpose flour

1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)

1 Tbsp. baking powder

1/4 tsp. cayenne pepper

1/4 tsp. salt

2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)

6-8 bacon slices, cooked crisp and chopped

1 egg, beaten

1 c. milk (I always use skim.)

1/4 c. butter, melted

 

• Preheat oven to 425 F.
• Combine dry ingredients into a large bowl. 
• Stir in 2 c. cheese and bacon; set side. 
• Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated. 
• Fill greased muffin cups 3/4 full with batter. 
• Sprinkle on remaining cheese. 
• Bake for 12-15 minutes. 
• Let cool about 5 before removing from pan

 

 

Cinnamony Apple Pie Muffins

Cinnamon and apples...whats not to love. Thank you The Nourishing Home

2 large eggs

1/3 cup plain whole milk or coconut milk yogurt

1 tbsp honey (or pure maple syrup)

1 tbsp fresh-squeezed lemon juice

1 1/2 tsp pure vanilla extract

2 tsp coconut flour

2 1/4 cups blanched almond flour

1/2 tsp baking soda

1/4 tsp sea salt

 

Cinnamon Streusel Topping

2 tbsp honey (I prefer sage honey due to its mild flavor)

1 tbsp butter, melted (or coconut oil, melted)

2 1/2 tsp ground cinnamon

1/4 tsp pure vanilla extract

1/2 cup diced organic apple (about 1 small or medium apple)

1/2 cup crispy walnut pieces

 

• Preheat oven to 315 degrees.
• Place 8 parchment muffin liners in a 12-cup muffin tin; set aside.
• In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
• Whisk in the coconut flour until blended.
• Using a spoon, stir in the almond flour, baking soda and salt until well incorporated.
• Set batter aside.
• In a small bowl, add the streusel ingredients (except for the diced apple and walnuts)
• Whisk together until well combined; set aside.
• Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner.
• Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
• Using a small spoon, place a dollop of the streusel in the center of each muffin
• Top with a little sprinkling of diced apple and walnuts.
• Place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
• Top each muffin with the remaining diced apple and nuts.
• Drizzle the remaining cinnamon streusel over the top of each muffin.
• Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean.
• Allow to cool in the pan for 5-10 minutes, then serve



Chocolate Banana Muffins

These muffins are moist and delicious. They have the most amazing flavour. Thank you Chef in Training

1½ cups mashed bananas
⅓ cup oil
1 egg
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup mini chocolate chips
Sugar for sprinkling on tops

 

• Preheat oven to 350 degrees F.
• In a large bowl, combine bananas, oil, egg large mixing bowl.
• In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. 
• Add to banana mixture. 
• Stir in chocolate chips.
• Spoon batter into greased or lined muffin tins. 
• Sprinkle the tops of each muffin with 1 teaspoon of sugar.
• Bake for 20 to 25 minutes 

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special, perfect for Christmas morning. Thank you Two Peas in their Pod

 

1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. 
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. 
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins. 

Sour Cream Coffee Cake Muffins

Rich and dense and perfectly tasty. Thank you Comfortable Food

For the crumb topping:
3/4 cup all purpose flour
3/4 cup brown sugar
1/4 tsp salt
1/2 cup walnuts
6 tbsp, cold and cut into small pieces

For the cinnamon swirl:
1/2 cup sugar
1 1/2 tsp cinnamon

For the muffins:
3 1/2 cups all purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup butter softened
1 1/2 cups sugar
4 large eggs
2 cups sour cream (creme fraiche)
1 1/2 tsp vanilla extract

• In a medium bowl, sift the flour, sugar and salt together, then stir in the walnuts.
• Use a pastry cutter or your fingers to mix the butter in until the mixture looks like coarse bread crumbs.  
• Cover with plastic wrap and put in the refrigerate.
• In a small bowl, mix the sugar and cinnamon together well, then set aside.
• Preheat the oven to 350 F (175 C) 
• Spray a muffin pan well (inside the cups and on the top) with cooking spray.
• Sift the flour, baking powder, baking soda and salt together in a medium bowl, and set aside.
• In a larger bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.  
• Add the eggs one at a time, beating well after each addition.
• Add the sour cream and vanilla, and mix until just blended.
• Add the flour mixture in three equal additions, beating just enough to incorporate after each addition – do not over-mix.
• Spoon the batter into the muffin cups, filling them about two thirds full 
• Sprinkle over a large spoonful of the cinnamon sugar and use a knife to gently swirl it in.  
• Top with another spoonful of batter, spreading it evenly over the top.
• Sprinkle the crumb topping on top of the muffins and bake in the oven for about 25 – 30 minutes, until a toothpick test comes clean.

Pineapple-Coconut Muffins

Made with nutritious coconut flour, these muffins are tropically delicious. Their taste is similar to pineapple upside down cake  Thank you The Nourishing Home

 

1/2 cup organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/3 cup whole milk 
1/3 cup pure maple syrup 
2 tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 cup of fresh diced pineapple
Unsweetened shredded coconut

• Preheat oven to 350 degrees.
• Line a 12-cup muffin pan with 8 paper liners.
• In a small bowl, mix together the coconut flour, baking soda and salt. 
• In a large bowl, whisk together the eggs, milk, maple syrup, butter and vanilla extract. 
• Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
• Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. 
• Lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
• Add a few pieces of diced pineapple to each muffin cup. 
• Place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. 
• Add more pineapple to the top of each muffin
• Sprinkle lightly with a few pinches of shredded coconut.
• Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. 
• Allow to cool in the pan for 5 minutes, then serve. 

 

Banana Crumb Muffins

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


Topping :
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

• Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers. 

• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 

• In another bowl, beat together bananas, sugar, egg and melted butter. 

• Stir the banana mixture into the flour mixture just until moistened. 

• Spoon batter into prepared muffin cups

• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 

• Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. 

• Sprinkle topping over muffins.

• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Creme Brûlée Muffins

Delicious. Thank you Chef in Training

5 Tbsp. butter softened

1/2 cup sugar
1 egg
3/4 cup sour cream
1/4 cup Creme Brûlée Coffee Creamer
1 3/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Sugar Crumb Filling/Topping

1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/2 cup flour

• Make sugar crumb filling.
• In a medium bowl, combine sugar, brown sugar, cinnamon and flour.
• Cut in COLD butter until a crumb is formed. Set aside.
• Preheat oven to 375 degrees F.
• In a large bowl, cream butter and sugar together.
• Beat in egg.
• Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
• In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
• Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
• Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK..
• Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
• Drop enough batter in the bottom of each muffin tin to coat.
• Sprinkle some crumb mixture over batter.
• Layer another layer of batter over the top of crumb.
• Layer a second layer of crumb.
• Layer a third layer of batter over the top and top with one final layer of crumb mixture.
• Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly.
• You can freeze any left over crumb for later use.
• Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special! They are perfect for Christmas morning! Thank you Two Peas and Their Pod

For the Streusel:
1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. Set aside.
• First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel. 
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins. 
• Serve and enjoy

Gingerbread Muffins

For the real smell of Christmas, Gingerbread is the thing to bake. This lovely recipe comes from An Edible Mosaic. 

6 tablespoons (85 g) butter, melted and cooled 
2/3 cup (130 g) coconut palm sugar or 1/2 cup/100 g lightly packed light brown sugar
1/4 cup (60 ml) molasses
1/2 cup (115 g) dry-style (aka California-style) cottage cheese
1/2 cup (120 ml) milk
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch ground black pepper

Glaze:
1/2 cup (60 g) powdered sugar
1/2 teaspoon vanilla bean extract or pure vanilla extract
2-3 teaspoons water

• Preheat oven to 350F; line a muffin tray with paper liners.
• Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. 
• Let it sit for 2 minutes.
• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
• Fill each muffin well about 2/3 full of batter 
• Bake for 16-18 mins until a toothpick inserted into the center of a muffin comes out clean. 
• Cool completely.
• Once the muffins have cooled, make the glaze. 
• Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
• Drizzle the glaze on the cooled muffins and allow it to set before serving.

Note - Black Pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor, but it adds the perfect little punch of spice.