Big A$$ Bakery Style Muffins

I don’t know what it is, but my breakfast kryptonite appears to be chocolate chip muffins. Put one in front of me and I. Will. DEVOUR IT. My son seems to have inherited my affinity for them. “Jack, buddy, what do you want for breakfast?” “Uuuuuum, chawcwat chip muffins? *devilish grin on adorable stinker toddler face*” Okaaaay, okay. 😉 He gets to help mix these up too, so it’s a fun kitchen exercise for us both.  

 That being said, you could totally mix other things into this muffin base. But really, chocolate chip is the way to go here!

Ingredients:

  • 3 cups flour
  • 4 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup canola oil (or vegetable oil/melted coconut oil)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups  semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate- you get the picture.)

Directions: 

Preheat oven to 425 degrees Fahrenheit and prepare a jumbo muffin tin, either with liners or coating lightly with cooking spray. In a large bowl, whisk together your flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a medium bowl/large measuring cup, whisk together your eggs and sugar until combined. Mix in milk, oil, and vanilla.  

 

Fold the wet ingredients into the dry, mixing just until combined. The batter is going to be suuuuuper thick and slightly lumpy- this is good!  

 
Now fold in your chocolate chips, giving the batter just a few good turns.  

 
Divide the batter into your muffin tin, filling almost to the top. I get exactly 6 big ass muffins out of this recipe!  

 
Then pop ’em in the oven at 425 for 5 minutes, then drop the temperature to 375. Bake for an additional 20-25 minutes depending on your oven… Just give it the toothpick taste and watch for lightly golden tops, like this!  

 
Allow to cool in the tin for about 10 minutes before enjoying. One of these with a big glass of cold milk (or coffee if you’re like me!) is a wonderful treat for breakfast and destined to be repeated many times, at least in our house. 😀 Enjoy! 

Recipe slightly adapted from Sally’s Baking Addiction

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Pumpkin Cream Cheese Muffins

I couldn’t possibly let the month of October pass without a single pumpkin recipe getting posted, so here’s a personal favorite. These muffins are great for breakfast, dinner, a random coffee break snack… Pretty much whenever. Rich but moist spicey, pumpkin cakeyness with the amazing surprise that is cream cheese filling are guaranteed to make these a favorite of yours as well.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To start, make your filling as it will take some time to chill. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. Seriously, give it time or you’ll have a sloppy mess on your hands… I’m just sayin’.

Now to make the muffins, preheat the oven to 350 degrees Fahrenheit and line muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. This smells heavenly!
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In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.
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With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
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To make the topping, whisk together the sugar, flour and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
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Finally, let’s assemble these bad boys! Fill each muffin well with just enough batter to cover the bottom of the liner.
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Slice the log of cream cheese filling into 24 equal pieces… This is where that whole waiting-for-the-log-to-solidify thing comes into place. Place a slice of the cream cheese mixture into each muffin well. * Note mine are not pretty round discs… I was not patient this go-round. Big mistake!
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Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
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Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. And for real. Wait. The filling will burn the aw-bahjeez outta your mouth if you don’t! You’ve been warned.
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Recipe from Pumpkin Cream Cheese Muffins