Category: muffins & cupcakes

Sweet Potato Egg Cups

Sweet soft potatoes full of warm delicious egg yolks and buttery flavors make this both delicious and rewarding. Warm cups of rich sweet potatoes that burst with flavor that is delicious, tasty and good to the last bite. Sweet Potatoes egg cups are easy to make and are perfect with a nice tear of French bread to set the table for a fine breakfast or brunch selection. This affordable and easy to make selection is perfect on any occasion. The creamy rich buttery flavors partner perfectly with the natural sweetness of the potato. We enjoy this recipe and how delicious the kitchen smells as these ingredients will steam with flavor and sweet appeal.

Watch this video and follow the detailed instructions below to put a dainty satisfying egg treat to the table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Simple to make and easy to follow recipe that is perfect for a self made treat or to enjoy with coffee on a lazy Sunday morning. Thanks for visiting and see you again soon.

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Clean, peel & grate the potatoes. Then place them in a bowl.

Add salt, pepper, onion, garlic and combine everything together.

Scoop ¼ cup grated potatoes and place them in the muffin tins.

Gently press the potato hash on the bottom and work to form up sides making cups. Optional: Squeeze the potatoes to remove excess liquid.Preheat the oven to 400°F (218°C). Coat the muffin tin with olive oil cooking spray. Place muffin tins in the oven and bake for 15 minutes. 

Remove the muffin pan (tin) and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin tin cup.

Then bake for 10 minutes for runny yolk, 12 minutes for jammy or 14 minutes for a slightly hardened yolk.

When ready, use a butter knife or fork to gently remove the muffins from the pans cups.

Season with salt, black pepper, Parmesan cheese or fresh parsley.

Enjoy!

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Baked Sweet Potato Egg Cups

Dainty breakfast treats that are rich with egg yolk nestled in a sweet potato bed.
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12
Calories

Equipment

  • 12 Muffin Tin

Ingredients
  

  • 1 lb sweet potatoes peeled & shredded
  • 12 large eggs cold
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp fresh thyme

Instructions
 

  • Preheat the oven to 400°F (218°C). Coat the muffin tin with olive oil cooking spray.
  • Clean, peel & grate the potatoes. Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together. Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups. Optional: Squeeze the potatoes to remove excess liquid.
  • Place muffin tins in the oven and bake for 15 minutes.
  • Remove the muffin pan (tin) and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. 
  • Add 1 egg to each muffin tin cup. Then bake for 10 minutes for runny yolk, 12 minutes for jammy or 14 minutes for a slightly hardened yolk. When ready, use a butter knife or fork to gently remove the muffins from the pans cups.

Season with salt, black pepper, Parmesan cheese or fresh parsley. Enjoy!

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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.   Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. 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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    In a large bowl: beat the sugar and butter until mixed thoroughly.

    Add eggs, buttermilk, vanilla extract, and sour cream.

    Mix until well combined.

    Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. 

    Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

    Add chocolate chips.

    Use a spatula to fold the batter.

    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). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 

    Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry. 

    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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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love.
    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
    Calories

    Ingredients
      

    • 2 ½ cups all-purpose flour
    • 1 ½ cups semi-sweet chocolate chips good quality
    • 1 cup granulated sugar
    • ¾ cup buttermilk room temperature
    • ½ cup unsalted butter softened
    • ¼ cup sour cream room temperature
    • 2 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 425°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a large bowl: beat the sugar and butter until mixed thoroughly. Add eggs, buttermilk, vanilla extract, sour cream and mix until well combined.
    • Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
    • Add chocolate chips and use a spatula to fold the batter.
    • 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). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 
    • Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
    • 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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      Keyword Bakery style muffins, best bakery style chocolate chip muffins, breakfast bakery style chocolate Chip muffins, brunch bakery style chocolate Chip muffins, easy bakery style chocolate chip muffins, homemade bakery style chocolate chip muffins
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      Cinnamon Muffins

      Soft, moist rich and absolutely delicious is how best to describe this Cinnamon Muffin recipe. Fluffy Cinnamon Muffins that are buttery and covered with sweetness.Just the right balance of cinnamon, place other nice flavors, and 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 Cinnamon Muffins barely had time to cool before they started magically disappearing. 

      Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. 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 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 muffins keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

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      In a large bowl: Beat the sugar and eggs together.

      Then add the whole milk, oil or melted butter, and vanilla extract. Mix well.

      Once the mixture is uniform, add in the flour, baking powder, salt, cinnamon.

      Combine using a mixer mix.

      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). Optional: sprinkle sugar or oats on top of the batter. 

      Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes. 

      In a medium size bowl: combine sugar and ground cinnamon.

      Melted butter on the left

      Dip the warm muffins (just the top or all over the muffin) in the melted butter.

      Then, generously coat with cinnamon sugar (see video for reference).

      Can be kept up to a week.

      Serve & enjoy!

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      Cinnamon Muffins

      Fluffy Cinnamon Muffins that are buttery and covered with sweetness.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American
      Servings 12
      Calories

      Equipment

      • 12 Muffin Tin

      Ingredients
        

      • 2 cups all-purpose flour
      • 1 cup granulated sugar
      • ½ cup whole milk or low fat
      • ½ cup melted unsalted butter or oil
      • 2 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp ground cinnamon
      • 2 large eggs room temperature

      Topping

      • ½ cup granulated sugar
      • ¼ cup melted unsalted butter
      • 2 tsp ground cinnamon

      Instructions
       

      • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
      • In a large bowl: Beat the sugar and eggs together. Then add the whole milk, oil or melted butter, and vanilla extract. Mix well.
      • Once the mixture is uniform, add in the flour, baking powder, salt, cinnamon. Combine using a mixer mix.
      • 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). Optional: sprinkle sugar or oats on top of the batter. 
      • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes.

      Topping

      • In a medium size bowl: combine sugar and ground cinnamon.
      • Dip the warm muffins (just the top or all over the muffin) in the melted butter. Then, generously coat with cinnamon sugar (see video for reference).

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

        Keyword best cinnamon muffins, breakfast and brunch muffins, breakfast muffins, Cinnamon muffins, easy cinnamon muffins, homemade cinnamon muffins
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        Oatmeal Muffins

        Moist sweet rich and delicious Oatmeal 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 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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        In a large bowl: Beat the brown sugar and eggs together.

        Then add the whole milk, oil, and vanilla extract. Mix well. 

        Once the mixture is uniform, add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer mix.

        Add oats

        Mix with a spatula until well combined.

        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). Optional: sprinkle sugar or oats on top of the batter. 

        Bake for 18-20 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

        Enjoy!

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        Oatmeal Muffins

        Oatmeal Muffins that are delicious and perfect for a morning snack.
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        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Total Time 28 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Ingredients
          

        • 1 ½ cups quick- cooking or rolled oats
        • 1 cup all-purpose flour
        • 1 cup whole milk or low fat
        • ½ cup brown sugar
        • ⅓ cup vegetable or canola oil 
        • 2 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp baking soda
        • ½ tsp ground cinnamon
        • 2 large eggs room temperatures

        Instructions
         

        • Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: Beat the brown sugar and eggs together. Then add the whole milk, oil, and vanilla extract. Mix well.
        • Once the mixture is uniform, add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer mix. Add oats and mix with a spatula until well combined.
        • 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). Optional: sprinkle sugar or oats on top of the batter.
        • Bake for 18-20 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 & enjoy! Can be kept up to a week.

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          Mini Cheesecake

          Mini Cheesecakes are so smooth and elegant, they will be gobbled up faster than you can put them out. This affordable and easy to make selection is perfect on any occasion. Full of flavor, creamy textures and comes in on a budget friendly price. This is perfect with coffee, as a snack or simply enjoy as a quaint dessert. Top with your favorite fruits, whip cream, or just about anything you like. 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 these delicious mini cheesecakes 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. This recipe is so rich, sweet, creamy and ohh so good on a graham cracker crust. I sincerely hope you enjoy this delicious recipe. Thanks for visiting and see you again soon.

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          Use a food processor to crush the crackers. Or buy graham cracker crumbs. In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 

          Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

          In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

          Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.

          Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

          Serve with fresh fruits

          Or cream

          Enjoy!

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          Mini Cheesecake

          Tempting Mini Cheesecakes are perfectly delicious with smooth cream filling and a tasty scratch made graham cracker crust.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 30 minutes
          Total Time 40 minutes
          Course Baked Goods, Dessert
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tin

          Ingredients
            

          Crust

          • 1 ½ cups crumble graham crackers 6 full sheets
          • ¼ cup unsalted butter melted
          • 2 tbsp sugar

          Cheesecake

          • 16 oz cream cheese room temperature
          • 2 large eggs room temperature
          • ½ cup sour cream room temperature
          • ½ cup granulated sugar
          • 1 tsp vanilla extract
          • 1 tsp lemon zest
          • ¼ tsp salt

          Whipping Cream

          • 1 cup heavy whipping cream
          • 2 tbsp sugar

          Instructions
           

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

          Crust

          • Use a food processor to crush the crackers. Or buy graham cracker crumbs.
          • In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 
          • Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

          Cheesecake

          • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
          • Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.
          • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
          • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

          Cream

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

          Serve with fresh fruits or cream. Enjoy!

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            Lemon Streusel Muffins

            Soft, moist rich and absolutely delicious is how best to describe this Lemon Streusel Muffin recipe. Just the right balance of lemon zest, place other nice flavors, and 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 Streusel 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 Streusel Muffins keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

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            In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

            In a large bowl: beat the sugar and eggs together.

            Then add the half & half or whole milk, oil, vanilla extract & lemon juice.

            Lemon zest. Mix well.

            Add in the flour, baking powder and salt.

            Combine using a mixer mix.

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

            Sprinkle the streusel mixture atop the batter.

            Bake for 20-22 minutes or until golden brown.

            Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

            Serve

            Enjoy!

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            Lemon Streusel Muffins

            Perfect for sharing, this Lemon Streusel Muffin recipe is mouthwatering lemon sweetness that everyone will enjoy.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Total Time 30 minutes
            Course Baked Goods, Breakfast, Brunch, Dessert
            Cuisine American
            Servings 12
            Calories

            Equipment

            • Muffin Tin

            Ingredients
              

            Muffins

            • 2 cups all-purpose flour
            • ¾ cup granulated sugar
            • ½ cup milk or half & half
            • ½ cup cooking oil
            • ¼ cup fresh lemon juice
            • 2 ½ tsp baking powder
            • 1 tsp vanilla extract
            • ½ salt
            • 2 lemon zest
            • 2 large eggs room temp

            Streusel Topping

            • ¼ cup all-purpose flour
            • 2 tbsp granulated sugar
            • 1 tbsp cold unsalted butter cut into small cubes
            • 1 tsp lemon juice

            Instructions
             

            • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: muffin paper liner).
            • In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 
            • In a large bowl: beat the sugar and eggs together. Then add the half & half or whole milk, oil, vanilla extract, lemon juice and lemon zest. Mix well.
            • Once the mixture is uniform, add in the flour, baking powder and salt. Combine using a mixer mix.
            • Use an ice cream scooper to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle the streusel mixture atop the batter.
            • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

            Serve & enjoy!

              Video

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