Category: muffins & cupcakes

Classic Blueberry Muffins

Rich moist muffins that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of 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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In a large bowl: add sugar and butter.

Beat until creamy. Add 1 egg to the batter and beat until creamy. Continue with the other egg and beat until well combined. Then pour in the milk, vanilla extract, while continuing to mix.

Once the mix is uniform, add flour, baking powder, salt and combine using a mixer 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’tskip this tip)

Mash 2 tbsp blueberries and add to the batter. Use a spatula to mix everything together. 

Do not use a mixer. Add the rest of the fresh whole blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen)

 Then gently fold the batter until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 

Place muffin paper liner in the muffin tin. Optional: coat the muffin tin cups with cooking spray or butter.

Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin cup (should be exactly 12 scoops). Sprinkle sugar on top of the batter.

Bake for 28-30 minutes or until golden brown.

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

Serve

Enjoy!

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Classic Blueberry Muffins

Moist rich and delicious Blueberry Muffins that are bursting with tantalizing satisfaction.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 12 muffins
Calories

Equipment

  • Muffin Tin

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups fresh blueberries about 1 pint
  • 1 cup granulated sugar
  • ½ cup whole milk room temp
  • ½ cup unsalted butter room temp
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs room temp

Topping

  • 2 tbsp sugar

Instructions
 

  • Preheat the oven to 375°F. Place muffin paper liner in the muffin tin. Optional: coat the muffin tin cups with cooking spray or butter.
  • In a large bowl: add sugar and butter. Beat until creamy. Add 1 egg to the batter and beat until creamy. Continue with the other egg and beat until well combined. Then pour in the milk, vanilla extract, while continuing to mix.
  • Once the mix is uniform, add flour, baking powder, salt and combine using a mixer 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)
  • Mash 2 tbsp blueberries and add to the batter. Use a spatula to mix everything together. Do not use a mixer. Add the rest of the fresh whole blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 
  • Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin cup (should be exactly 12 scoops). Sprinkle sugar on top of the batter.
  • Bake for 28-30 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack until completely cooled.

Serve & Enjoy!

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    Orange Muffins

    Orange Muffins are sweet, fluffy and mouthwateringly delicious. Quick and tasty, this recipe is so good fresh out of the oven. When enjoyed warm they inviting with hints of orange and cinnamon alerting your senses. I also look forward to the morning after as I do enjoy snacking on a muffin with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. 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 Orange zest flavored 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. Great for snacks, meal preparation or when you are on the go. You can make a couple of these muffin batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds). 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 half & half or whole milk, oil, vanilla extract, orange juice and orange zest. 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 to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).

    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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    Orange Muffins

    Smooth tasting orange muffins that are rich and delicious.
    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

    • Muffin Tin

    Ingredients
      

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • ½ cup vegetable or canola oil 
    • ½ cup half & half or whole milk
    • ¼ cup fresh orange juice
    • 2 ½ tsp baking powder
    • 1 tsp ground cinnamon
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 1 large orange zest
    • 2 large eggs

    Instructions
     

    • Preheat the oven to 350°F.
    • In a large bowl: Beat the sugar and eggs together. Then add the half & half or whole milk, oil, vanilla extract, orange juice and orange zest. Mix well.
    • Once the mixture is uniform, add in the flour, baking powder, salt, cinnamon. Combine using a mixer mix.
    • Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • 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).
    • 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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      Oreo Streusel Muffins

      Oreo Muffins make my heart skip a beat just thinking about how sweet and deliciously fluffy they are. This is a quick and tasty recipe that the kids will enjoy helping with as it starts with smashing cookies and occasionally eating small chunks as you work. When enjoyed warm the sugary ingredients smell so good they will absolutely melt in your mouth at each bit. As with most items like this I find myself snacking on them with my morning coffee as I plan my day. My kids always plow through them and wash them down with a nice cold glass of milk.

      Watch the video and follow the instructions below to have these tasty muffins with crunchy bits of Oreo cookies 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. Great for snacks, meal preparation or when you are on the go. You can make a couple of these muffin batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds). Thanks for visiting and see you again soon.

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      In a separate large bowl: mix the sugar and eggs together well. Then add the milk, butter and vanilla extract, while continuing to mix.

      Once the mix has become uniform. Add in the flour, baking powder and salt.

      Then use a mixer to form the batter.

      Add chopped Oreos to the batter mix.

      Use a spatula to fold until the Oreos are evenly distributed throughout 

      Divide the batter into the 16 muffin tin cups.

      Sprinkle the streusel mixture atop of the batter.

      Bake for 18-20 minutes or until a toothpick placed in the center comes out clean.

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

      Enjoy!

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      Oreo Muffins

      Rich and delicious Oreo muffins that everyone will be fighting for fresh from the oven.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Course Baked Goods, Brunch, Dessert
      Cuisine American
      Servings 16
      Calories

      Equipment

      • Muffin Tin

      Ingredients
        

      Muffins

      • 2 cups all-purpose flour
      • 2 ½ tsp baking powder
      • ½ tsp salt
      • 1 cup granulated sugar
      • ½ cup whole milk or half & half
      • ½ cup unsalted butter softened
      • 1 tsp vanilla extract
      • 2 large eggs room temperature
      • 12 oreos chopped

      Streusel

      • 2 tbsp all-purpose flour
      • 2 tbsp granulated sugar
      • 2 tbsp melted unsalted butter
      • 6 oreo crushed

      Instructions
       

      • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: muffin paper liner).
      • In a medium size bowl: combine the streusel ingredients (flour, sugar, butter & crushed Oreos). Mix well then set a side for later use.
      • In a separate large bowl: mix the sugar and eggs together well. Then add the milk, butter and vanilla extract, while continuing to mix. Once the mix has become uniform. Add in the flour, baking powder and salt. Then use a mixer to form the batter.
      • Add chopped Oreos to the batter mix. Use a spatula to fold until the Oreos are evenly distributed throughout (do not mix rapidly or use a mixer at this step. It is important to be very gentle at this stage). 
      • Divide the batter into the 16 muffin tin cups. Sprinkle the streusel mixture atop of the batter.
      • Bake for 18-20 minutes or until a toothpick placed in the center comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack until completely cooled.

      Enjoy!

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        Cranberry Muffins

        Moist rich and scrumptious vanilla muffins filled with deliciously tart cranberries is a perfect snack to have on hand for any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake a batch of these mouthwatering tummy pleasers. I love these fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with these will be how long they are available to eat because your family will gobble them down faster than you can bake them up. My family absolutely loves these muffins and we hope you decide to give them a try to see for yourself just how delicious they really are.

        Watch the video and follow the instructions below to have these homemade classics on your table 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. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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        In a large bowl: Fadd sugar, eggs and mix well.

        Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix.

        Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) 

        Then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 

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

        Bake for 22-25 minutes or until golden brown. 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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        Fresh Cranberry Muffins

        Delicious muffins generously loaded with tart cranberries combine for the perfect heavenly treat.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 25 minutes
        Total Time 35 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tin

        Ingredients
          

        • 2 cups fresh cranberries or frozen
        • 2 cups all-purpose flour
        • ¾ cup granulated sugar
        • ½ cup milk (whole, low, fat-free or half & half)
        • ½ cup vegetable or canola oil 
        • 2 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F.
        • In a large bowl: add sugar, eggs and mix well. Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 
        • Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).
        • Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).
        • Bake for 22-25 minutes or until golden brown. 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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          Jalapeños Cornbread

          Authentic old fashioned Jalapeño cornbread is the perfect way to spice up any meal. 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 this dish 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. Thanks for visiting and see you again soon

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Clean and deseed the jalapeños. But if you prefer a bit more heat/spicy zing: do not remove the seeds. Chop the jalapeños and set aside. (careful to clean your hands before touching anything – like your eyes or other parts)

          In a large bowl: combine sugar and melted butter.

          Whisk until smooth.

          Add eggs then whisk until well combined.

          Add milk and whisk once again.

          Add flour, baking soda, baking powder, salt, yellow cornmeal and mix everything together.

          Then add the chopped jalapeños while continuing to mix.

          Preheat the oven to 375°F. Grease the 8″ x 8″ pan with butter or cooking spray. When ready, pour the batter into the greased pan.

          Bake for 35 minutes or until golden brown. Let rest for 5 minutes before slicing.

          Serve and enjoy!

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          Jalapeno Cornbread

          Moist and delicious cornbread laced with mouthwatering jalapeños.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 35 minutes
          Total Time 45 minutes
          Course Baked Goods, Side Dish
          Cuisine American, Mexican
          Servings 9
          Calories

          Equipment

          • 8" x 8" Baking Pan

          Ingredients
            

          • 1 cup all-purpose flour
          • 1 cup yellow cornmeal
          • 1 cup whole milk
          • ½ cup melted unsalted butter
          • ½ cup granulated sugar
          • 1 tsp baking powder
          • ½ tsp baking soda
          • ½ tsp salt
          • 2 large eggs
          • 4-6 large jalapeño Optional: deseed

          Instructions
           

          • Preheat the oven to 375°F. Grease the 8" x 8" pan with butter or cooking spray.
          • Clean and deseed the jalapeños. But if you prefer a bit more heat/spicy zing: do not remove the seeds. Chop the jalapeños and set aside. (careful to clean your hands before touching anything – like your eyes or other parts)
          • In a large bowl: combine sugar and melted butter. Whisk until smooth. Add eggs then whisk until well combined. Add milk and whisk once again.
          • Add flour, baking soda, baking powder, salt, yellow cornmeal and mix everything together. Then add the chopped jalapeños while continuing to mix. When ready, pour the batter into the greased pan.
          • Bake for 35 minutes or until golden brown. Let rest for 5 minutes before slicing.

          Serve and enjoy!

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            Strawberry Muffins

            Warm finger sized rich moist muffins that are filled with juicy bites of sweet strawberries are subtly elegant and absolutely intoxicating. Serve a warm plate of these delicious treats at your next family gathering to watch the family absolutely light up with anticipation. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. 

            The second batch from the oven went a bit slower but did not last the work week as these gently chewy strawberry infused bites of heaven went great with mine and my husbands morning coffee. 

            Watch the video and follow the simple instructions below to have these delicious strawberry muffins ready to consume in your home tonight. Summer time and home cooking for those kids can also be a fun activity to get some family coordinated activities going in the home. Best part from a family bonding experience cooing muffins is the reward of passing along tips in the kitchen that have been around for as long as good home cooking. 

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            In a large bowl add wet ingredients then mix until smooth. 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 diced strawberries

            Then gently fold the batter until well combined (do not over mix or use a mixer).

            Use an ice cream scooper to evenly place batter into the muffin tin (should be exactly 12 scoops).

            Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 15 minutes and then transfer them to a baking rack until completely cooled.

            Serve & Enjoy!

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            Strawberry Muffins

            Warm finger sized rich moist muffins that are filled with juicy bites of sweet strawberries.
            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

            Equipment

            • Muffin Tin

            Ingredients
              

            • 8 oz Strawberries rinsed, remove stem & diced

            Wet

            • 1 cup granulated sugar
            • ½ cup milk
            • ½ cup canola or vegetable oil
            • 1 tsp vanilla extract
            • 2 large eggs room temperature

            Dry

            • 2 cups all-purpose flour
            • 2 ½ tsp baking powder
            • ½ tsp salt

            Instructions
             

            • Preheat the oven to 375°F.
            • In a large bowl add wet ingredients then mix until smooth. 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 diced strawberries then gently fold the batter until well combined (do not over mix or use a mixer).
            • Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
            • Use an ice cream scooper to evenly place batter into the muffin tin (should be exactly 12 scoops).
            • Bake for 18-20 minutes or until golden brown. 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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