Category: muffins & cupcakes

Lemon Raspberry Muffins

Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill â…” full of each muffin tin.

Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Enjoy!

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Lemon Raspberry Muffins

Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 18
Calories

Equipment

  • Muffin Tins

Ingredients
  

  • 2 cups (285g) all-purpose flour
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ cup vegetable or canola oil 
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs room temperature
  • 8 oz fresh raspberries

Instructions
 

  • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
  • In a small cup; add milk and lemon juice. Mix until combine and set aside.
  • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
  • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
  • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
  • Fill â…” full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Serve enjoy!

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    Oatmeal Raisin Cinnamon Muffins

    Moist sweet rich and delicious Oatmeal Raisin Cinnamon Muffins are the perfect way to start your day. This muffin and a cup of coffee are nice anytime if you are of that special age where that sort of thing appeals to you. My kids don’t care what time of the day it is when these are on the kitchen counter, they just eat them until they are all gone. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a batch of warm delicious tender Oatmeal Raisin Cinnamon Muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh from the oven but still very tasty at room temp. This recipe is not too sweet as some that end up masking the natural oat flavor with too much sugar for a simple breakfast worthy treat. Thanks for visiting and see you again soon.

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    Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together. 

    Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined.

    Let the batter rest for 10 minutes. 

    Bake for 20-22 minutes or until golden brown.

    Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Serve

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    Oatmeal Raisin Cinnamon Muffins

    Raisin Cinnamon Muffins are moist, comforting and full of delicious flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tin

    Ingredients
      

    • 1 ½ cup rolled oats or quick oats
    • 1 cup all-purpose flour
    • 1 cup milk (low fat, fat free or full)
    • 1 cup raisins
    • ½ cup brown sugar
    • ½ cup vegetable or canola oil 
    • 2 tsp ground cinnamon
    • 1 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together.
      1 cup all-purpose flour, 2 tsp ground cinnamon, 1 ½ tsp baking powder, ½ tsp salt, ½ tsp baking soda
    • Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined. Let the batter rest for 10 minutes.
      1 ½ cup rolled oats or quick oats, 1 cup milk (low fat, fat free or full), 1 cup raisins, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 2 large eggs
    • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Serve and enjoy!

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      Easy Pumpkin Muffins

      Soft moist Pumpkin muffins with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Delicious and smooth these seasonal muffins fills the kitchen with warm pumpkin spice perfume that promises to be sweet and rewarding. Serve with coffee or milk. These muffins never lasts long once it is cool enough to eat. Spread a cut of butter on it while warm and watch the friends and families eyes glow with anticipation.

      Fall season is the perfect excuse to flex your culinary skills ahead of the holidays. This can be served at a formal gathering or just to reward yourself and your immediate family. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before cooking). 

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      Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined.

      In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients

      Mix everything together. 

      Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 

      Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Serve & enjoy!

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      Pumpkin Muffins

      Pumpkin Muffins are a moist comforting reward that is full of delicious seasonal flavors.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 22 minutes
      Total Time 27 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tin

      Ingredients
        

      • 1 ½ cup all-purpose flour (215g)
      • ½ cup granulated sugar
      • ½ cup brown sugar
      • ½ cup vegetable or canola oil 
      • 2 tsp pumpkin spice
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp ground cinnamon
      • ½ tsp salt
      • ½ tsp baking soda
      • 15 oz pumpkin puree (not pumpkin filling)
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
      • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
        1 ½ cup all-purpose flour (215g), 2 tsp pumpkin spice, 1 tsp baking powder, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda
      • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
        ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 15 oz pumpkin puree (not pumpkin filling), 2 large eggs
      • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 
      • Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Serve & enjoy!

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        Mini Oreo Cheesecake

        Easy Mini Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. This smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a cookie flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table. 

        Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with chocolate that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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        Crust

        Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.

        Cheesecake

        In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.

        Add egg and whip until smooth.

        Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined. 

        Divide the cheesecake batter evenly in each muffin tin. 

        Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.

        Garnish & Enjoy!

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        Mini Oreo Cheesecake

        Delicious Mini Oreo Cheesecakes are simply a wonderful treat everyone will enjoy.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Dessert
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tin

        Ingredients
          

        Crust

        • 12 oreos
        • 2 tbsp melted unsalted butter

        Filling

        • 12 oz cream cheese room temperature
        • â…“ cup granulated sugar
        • 2 tbsp sour cream room temperature
        • 1 tsp vanilla extract
        • 1 large egg room temperature
        • 8 oreos chopped

        Whipped Cream

        • ¾ cup heavy whipping cream
        • 2 tbsp powder sugar
        • ½ tsp vanilla extract

        Instructions
         

        • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

        Crust

        • Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
        • Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.

        Cheesecake

        • Chop Oreos into chucks or place in a ziplock bag and crush into chunks. Set aside until ready to use.
        • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add egg and whip until smooth. Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
        • Divide the cheesecake batter evenly in each muffin tin.
        • Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.

        Whipping Cream

        • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Add vanilla extract and whip. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

        Garnish with crushed Oreos. Enjoy!

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          Dessert Recipes

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          Banana Blueberry Muffins

          Rich moist muffins that are filled with juicy bites of delicious banana & blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of banana & blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful muffins. My family absolutely loves this recipe and we are sure your will too.Watch the video and follow the instructions below to have this warm muffins today.

          Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry muffins are simply delicious. Thanks for visiting and see you again soon.

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          Perfect for breakfast or snack time.

          Smash the ripe bananas using a fork or potato masher.

          Add brown sugar, eggs, vanilla extract and mix. Add melted butter and mix. 

          In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 

          Add 1 cup of blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter with spatula until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 

          Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). 

          Sprinkle ½ cup of blueberries on top of the batter. 

          Bake for 25-28 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week. Serve & Enjoy!

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          Banana Blueberry Muffins

          Full of sweet flavor that burst with the natural juices of banana & blueberry. It's perfect for breakfast or snack time.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 25 minutes
          Total Time 35 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 12 Muffins
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 3 large ripe bananas
          • 1 ½ cup (divided) fresh or frozen blueberries
          • 1 ½ cups all-purpose flour
          • ¾ cup brown sugar
          • ½ cup unsalted butter melted
          • 1 tsp baking powder
          • 1 tsp baking soda
          • 1 tsp vanilla extract
          • ½ tsp salt
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • Smash the ripe bananas using a fork or potato masher. Add brown sugar, eggs, vanilla extract and mix. Add melted butter and mix.
          • In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
          • Combine wet and dry ingredients together. Mix until well combined. Add 1 cup of blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter with spatula until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 
          • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle ½ cup of blueberries on top of the batter. 
          • Bake for 25-28 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week. Serve & Enjoy!

            Video

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            Banana Chocolate Chip Muffins

            Fluffy warm Bakery Style Banana Chocolate Chip muffins made form scratch are a treat everyone will love. Delicious tasty and good to the last bite. They smell delicious when baking in the oven and taste even better when fresh. Treat yourself and your family to an easy to make recipe of baking delight. My kids race to the kitchen in the morning to make sure they get at least one of these muffins for a breakfast snack to start their day. My husband loves his with morning coffee or evening tea. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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            Soft rich and moist Banana Chocolate Chip Muffins that are simply delicious using this easy to follow recipe.

            Smash the ripe bananas using a fork or potato masher.

            Add brown sugar, eggs, vanilla extract & oil.

            And mix

            In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 

            Add ¾ cup of chocolate chips and fold with spatula. 

            Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). 

            Sprinkle ¼ cup of chocolate chips on top of the batter. 

            Bake for 18-20 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

            Can be kept up to a week. Serve & Enjoy!

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            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Banana Chocolate Chip Muffins

            Soft rich and moist Banana Chocolate Chip Muffins that are simply delicious using this easy to follow recipe.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 18 minutes
            Total Time 28 minutes
            Course Baked Goods, Breakfast, Brunch
            Cuisine American
            Servings 12 muffins
            Calories

            Equipment

            • Muffin Tins

            Ingredients
              

            • 3 large ripe bananas
            • 1 ½ cups all-purpose flour
            • 1 cup (divided) semi-sweet chocolate chips
            • ¾ cup brown sugar
            • ½ cup oil unsalted butter (melted)
            • 1 tsp vanilla extract
            • 1 tsp baking powder
            • 1 tsp baking soda
            • ½ tsp salt
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
            • Smash the ripe bananas using a fork or potato masher. Add brown sugar, eggs, vanilla extract, oil and mix.
            • In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
            • Combine wet and dry ingredients together. Mix until well combined. Add ¾ cup of chocolate chips and fold with spatula.
            • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle ¼ cup of chocolate chips on top of the batter.
            • Bake for 18-20 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

            Can be kept up to a week. Serve & Enjoy!

              Video

              Keyword banana chocolate chip muffins, best banana chocolate chip muffins, breakfast banana chocolate chip muffins, easy banana chocolate chip muffins, moist banana chocoalte chip muffins
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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