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Muffins
Muffins are good on a cold day. And even during the summer.
Blueberry Muffins
Prep Time: 10 minutes Cook Time: 16-18 minutes Yield: 6
Ingredients
1/4 cup butter
1 cups all-purpose flour
½ +2 tablespoons cups white sugar
1 large eggs
1/4 cup milk
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cups fresh or frozen blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Stir flour, baking powder and salt together and set aside.
Step 2
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Step 3
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Moist Banana Muffins
Moist Banana Muffins
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 muffins
Ingredients
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
3 eaches ripe bananas, mashed
1 cup mayonnaise
½ cup chocolate chips
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
Step 3
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Blackberry Lemon Poppy seed Muffins
From: Sally's Baking Addiction
Blackberry Lemon Poppy Seed Muffins
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Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 50 minutes
Yield: 12 muffins
These blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist and creamed butter creates a wonderful soft texture.
Ingredients
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 and 1/2 Tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) Greek yogurt*
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60ml) milk*
2 Tablespoons (30ml) fresh lemon juice
zest of 1 lemon
1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)
Glaze
1 cup (120g) confectioners’ sugar, sifted
2–3 Tablespoons (30-45ml) fresh lemon juice
Instructions
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Make the muffins: In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk, lemon juice, and lemon zest and continue to beat on low until combined. Fold in the blackberries with a wooden spoon or rubber spatula. They may bleed a little, so be careful!
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze. Muffins stay fresh stored in the refrigerator for 1 week.
For the glaze: Whisk the confectioners’ sugar and lemon juice together. Drizzle over muffins.
Blueberry lemon poppy seed muffins
From: bakingthegoods.com By: beckysue
Blueberry Lemon Poppy Seed Muffins
These Blueberry Lemon Poppyseed Muffins have just the right amount of subtle sweetness, allowing the bright lemon and bursting blueberries to shine. Made with sweet almond extract, rich and tangy Greek yogurt, and crunchy poppy seeds and sparkling sugar for texture, these muffins are the humble hero of breakfast pastries.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24 muffins
Ingredients
3 cups all purpose flour
3/4 cup granulated sugar
2 tablespoons fine lemon zest
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
4 eggs
3/4 cup unsalted butter, melted and slightly cooled
1 teas almond extract
1 cup Greek yogurt
2 tablespoons lemon juice
2-3 tablespoons sparkling sugar optional
Instructions
Preheat oven to 350° F. Line a muffin tin with paper liners, or lightly grease with butter.
Sift flour, sugar, baking powder and salt into a mixing bowl with high sides. Then whisk in lemon zest and poppy seeds. Gently toss in blueberries until well coated with dry ingredients, careful not to burst them. Make a well in the center and set aside.
Lightly whisk eggs with melted butter and almond extract. Pour mixture into the well. Whisk together the yogurt and lemon juice, then evenly distribute yogurt mixture around the edges.
Using a spatula pull dry ingredients from the side of the bowl and fold the dry ingredients into the wet, gently mix batter. Be careful not to burst the blueberries, or you'll end up with streaky muffins. Use big, slow circular strokes that scrape bottom of the bowl with each stroke. Stop as soon as wet ingredients are incorporated; the delicate texture of this batter is achieved through minimal mixing. (There will be some small visible flour patches, which is okay as they will be absorbed and disappear during the baking process.)
Use a cookie scoop to fill the lined muffin tins, filling each cup about three-quarters full. Sprinkle the tops of the muffins with sparkling sugar.
Place on middle rack of oven and bake 35-40 minutes, rotating from front to back halfway through. When they are ready, the muffins will be golden brown and nicely domed. A skewer inserted in the center of one should come out clean.
Healthy Raspberry Muffins
Lemon Raspberry Muffins
Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 minutes
Yield: 12 muffins 1x
Category: Baked goods
Method: Baked
Cuisine: American
★★★★★
4.8 from 111 reviews
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
SCALE1x2x3x
INGREDIENTS
1¾ cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine-grain sea salt
1/3 cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest of 1 medium lemon (about ½ teaspoon)
1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.