Tag Archives: banana muffins

Homemade Muffins and Scones–Throw Out The Box!

Some of the things I like to make on a regular basis are muffins and scones, but when it comes to these breakfast treats, I strongly think they should NOT be super sweet.  A sweet muffin is simply a cupcake to me, so there is a fine line between morning treat and dessert.  Like many people suffering from busy everyday lives, I have made my fair share of muffins from a box; however, I strongly feel that making muffins from scratch is TOTALLY worth it!  Boxed muffin mixes tend to be overly sweet, and simply just don’t taste as good as the real thing.  And I don’t think making muffins from scratch takes much more than an extra few minutes, trust me, I’ve simplified a few recipes and now I have muffins from scratch in just a few minutes. I used to always use muffin/cupcake paper liners for all of my muffins to make sure they would come out of the pan easily, but then I discovered these awesome Wilton Silicone Baking Cups which I now use every time I make muffins. These little silicone cups are amazing! I wasn’t sure about silicone bakeware at first, but nothing sticks to them!  I now have many different Silicone Bakeware pieces, and I LOVE them.  I also use the silicone cookie sheet liners for my homemade scones, and they never stick!!

Try my homemade muffin and scones recipes below.  I made the apple cinnamon ones, along with the cranberry orange scones for work this week and they were a hit!

Apple Cinnamon Muffins

  • 2 cups all-purpose flour
  • 1 teas baking powder
  • 1/2 teas baking soda
  • 1/2 teas salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1  teas vanilla
  • 1 1/2 cups chopped apples
  • 3-4 tbls milk

Preheat oven to 375 degrees F. Grease a 12 cup muffin pan or use silicone bakeware.  In a medium bowl, mix flour, baking powder, baking soda and salt.  In a large bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture; add 3-4 tblespoons milk if dough is too thick. Dough will be rather thick, not liquidy, and I use a cookie scoop to scoop dough into muffin cups.  Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Blueberry Muffins

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups, line with paper muffin liners or use silicone muffin cups.  In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.  Stir the flour mixture into egg mixture alternately with milk, ending with flour. In a small bowl toss blueberries with 3-4 tablespoons flour to coat well (this will keep them from sinking to the bottom of the muffins).  Fold in flour-coated blueberries. Spoon batter into prepared muffin cups.  Bake in preheated oven for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Banana Muffins

  • 1 3/4 cups flour
  • 1 1/4 teas baking powder
  • 1/2 teas baking soda
  • 2/3 cups sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tbls milk
  • 1 cup mashed banana

Preheat oven to 350 degrees F.  Prepare muffin cups with paper liners or use silicone bakeware.  Alternatively, I have also used this recipe to make banana bread in a well greased bread pan.  In a small bowl mix together flour, baking powder and baking soda, set aside.  In a large mixing bowl cream together butter and sugar.  Add eggs one at a time, blending well after each.  Mix in milk and banana thoroughly.  Gradually mix in flour mixture.  Fill muffin cups or bread pan.  Bake at 350 degrees for 18-20 minutes for muffins or 60-65 minutes for bread, or until toothpick inserted into center comes out clean.

Homemade Muffins

Banana Muffins

Cranberry Orange Scones

  • 3 cups all purpose flour
  • 1 tbls baking powder
  • 1 tbls orange zest
  • 1 teas salt
  • 3/4 cups chilled unsalted butter, diced
  • 1 cup dried cranberries
  • 1/2 cup (or a little more) chilled half and half
  • 2 tbls sugar
  • 4 tbls orange juice, divided

Preheat oven to 375 degree F. Whisk flour, baking powder, orange zest, salt and 1 cup sugar in a large bowl. Add chilled butter and cut in using pastry cutter, or two forks, until a crumbly mixture forms. Mix in cranberries. Add 1/2 cup half and half and 2 tbls orange juice. Mix well with fork until ball forms. Add more half and half if dough is too dry and add a little flour if dough is too moist. Gather dough into a ball and divide in two. Press out each half, one at a time, on a floured surface. Form dough into a 6 inch diameter circle, about 1 inch thick. Cut dough into 6 triangular slices from the circle. Place each one 2 inches apart on a baking sheet lined with silicone liners or parchment paper to prevent sticking. Repeat with each half. Mix 2 tbls sugar with 2 tbls orange juice and brush onto tops of scones. Bake for 18-20 min in a 375 degree oven.

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