Peach Muffins

Don't forget to make my FAVORITE muffins! We are just getting to the last of our peaches and some of them are more bruised than I prefer. LUCKILY this is the perfect recipe to use those PEACHES. In fact, make a double batch of this DELISH recipe and freeze some so you can have them again later!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Easy Low-Fat Banana Muffins

MUFFINS always make an appearance at our house, especially when there are browning BANANAS around. This time I decided to experiment a little and see how they TASTED without any oil. I have to say they were pretty GOOD!

Easy Low-Fat Banana Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup mashed bananas
3/4 cup light sour cream
1/4 cup applesauce

Preheat oven to 350 degrees.

In a bowl, stir all ingredients together until smooth. Scoop into a muffin pan that has been sprayed with nonstick spray. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Cool in pan a few minutes.

TIP: I topped some of mine with a big blob of Light Cool Whip for an extra sweet treat. And if you don't want to go light, replace the applesauce with vegetable oil!

Peach Muffins

I've posted this recipe before, but since it is my FAVORITE muffin recipe, I figured I better do it again while all the PEACHES are coming on. Every year I make up a few batches of these DELISH muffins. I make so many that I FREEZE a bunch and then pull some out whenever I get the craving!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Coconut Chocolate Chip Muffins

For some reason I have been craving COCONUT desserts. I'm not sure why. Coconut just sounds really REALLY good! Anyway, I thought I'd try cutting a few calories and instead of making a DESSERT that is probably laden with lots of YUMMY frosting, I'd try the breakfast route instead. Sooooo, here is what I came up with! :)

Coconut Chocolate Chip Muffins
3/4 cup milk
1/4 cup butter
1 egg
1 3/4 cup flour

1/3 cup brown sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 small box coconut creme instant pudding mix

1/2 cup mini semisweet chocolate chips

1/2 cup toasted coconut, divided

Preheat oven to 400 degrees F and prepare a muffin pan with nonstick spray.

In a bowl, beat together the milk, butter, and egg. Stir in the flour, sugar, baking powder, and salt. Next stir in the dry pudding mix. Finally, stir in the chocolate chips and about 1/3 cup of the coconut. Evenly divide the thick batter into 12 muffin cups. Sprinkle the remaining coconut over the tops. Bake for about 18 to 20 minutes or until golden brown. Let cool a few minutes in the pan, then enjoy!

TIP: You can add more coconut to the batter if you want. I was trying not to use too much because I wanted my 2 year old to eat them. (She loved them by the way!) My husband said he would have preferred regular-sized chocolate chips. And I would have LOVED the toasted coconut on top of the muffins to be coconut streusel instead, but I was trying to be good and cut calories! Click here for my coconut streusel topping if you want to try it. :)

Raspberry Lemon Muffins

This is a recipe I found in a neighborhood cookbook. We LOVE muffins at our house and these are EXCELLENT! Spread some butter on one straight from the oven—its HEAVENLY!

Raspberry Lemon Muffins
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cream or whole milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 to 2 cups fresh or frozen raspberries

Combine all ingredients in a bowl except raspberries. Gently fold in the raspberries. Spoon into muffin tin and bake at 400 degrees for 18 to 20 minutes, or until golden brown.

TIP: This would be delicious with other types of berries—strawberries, blueberries, you name it! You could also try using different flavored fruity extracts to mix things up as well.

Choco Chip Banana Muffins with Coconut Streusel

All I'm gonna say is that these sweet muffins are to DIE for! I hope you can handle them. :)

Choco Chip Banana Muffins with Coconut Streusel
Streusel
1/4 cup flour
1 tablespoon sugar
3 to 4 tablespoons coconut, chopped
Pinch of salt
2 tablespoons cold butter

1 3/4 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
3 ripe bananas, mashed
3/4 cup chocolate chips

Mix together the streusel ingredients using a fork or pastry blender and set aside.

To make the muffins, combine the flour, sugar, baking powder and soda, and the salt. Add the egg, oil, sour cream, and vanilla. Fold in the bananas and chocolate chips. Spoon into muffin cups and top with a spoonful of the streusel mix. Bake for 22 to 25 minutes at 350 degrees. Cool for about 5 minutes in pan and then remove to a wire rack to cool completely.

TIP: Use milk or semisweet chips, though these are really sweet, so I suggest going semi. Also, if you want a little more uuuumph to your streusel, add a tablespoon of chopped pecans or walnuts!

Banana Streusel Muffins

If you have some extra ripe BANANAS around, make these easy muffins a part of your CHRISTMAS breakfast!  I sometimes get tired of regular banana BREAD (why do I always have overripe bananas?), so sometimes I make these instead. YUM!

Banana Streusel Muffins
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 heaping teaspoon cinnamon
2 eggs, beaten
1 cup sour cream
1/4 cup butter, melted
3 extra ripe bananas, mashed

Streusel
1/4 cup brown sugar
3 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 375 degrees.

In a large bowl, combine all the dry ingredients and then add all of the wet ingredients; mix well. Spoon batter in greased muffin tins, about 2/3 full; set aside.

In a small bowl, combine the streusel ingredients until crumbly. Divide evenly over the muffin batter in the pan and then bake for 20 to 25 minutes.

TIP: If you don't like the hassle of cleaning the muffin pan when all is said and done, just use the little paper liners instead! Also, a good addition to this recipe would be some chopped nuts or chocolate chips.  If you add some, let me know how they turn out!

Peach Muffins

Did I already say I love PEACHES? Well, I do and I hate to see any from our TREE go to waste, so every YEAR I make up a few batches of these DELISH muffins. Hope you likes!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: Because this makes so many muffins, I usually freeze about half a batch so I can pull them out a month or so later and enjoy them again! Also, I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter.

Fresh Blueberry Muffins with Streusel

I've been totally into buying BERRIES this summer, and the blueberries from Costco look so good, I can NEVER resist buying them when I'm there! Of course, the container is pretty BIG, so it's hard for me to go through it all FAST enough (because I also buy the strawberries and raspberries and blackberries too!). So, with all the excess berries, I find myself making all kinds of MUFFINS!

Fresh Blueberry Muffins with Streusel
Streusel
1/4 cup flour
1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Muffins
3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 heaping cup fresh blueberries

Heat oven to 400 degrees. Spray a 6-cup jumbo muffin pan with nonstick spray; set aside.

Mix streusel ingredients together with a pastry blender until crumbly; set aside.

Whisk together the milk, oil, and egg. Stir in the flour, sugar, baking powder, and salt until moist. Gently fold in the berries. Divide batter equally into each muffin cup and then top with the streusel. Bake for 18 to 23 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool a few minutes in pan, and then run a knife around the edges and move to a cooling rack to cool completely. (This recipe is basically from Betty Crocker's Cookbook—the big red one—but with some minor changes on my part. Thanks Betty!)

TIP: If you have lots of blueberries hanging around, freeze them in little 1-cup increments so you can grab them from the freezer whenever you want to make these DELICIOUS and ADDICTIVE muffins!

Strawberry Banana Muffins

Another STRAWBERRY recipe, you ask? Why yes! The little beauties are just so DELICIOUS and are on sale almost weekly at this point. These MUFFINS are extra yummy, extra EASY, and even a little healthy. I think you're gonna LOVE 'em!

Strawberry Banana Muffins
1 egg
1/4 cup applesauce
1/8–1/4 cup vegetable oil
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2–3 overripe bananas, mashed
1/2 cup whole wheat flour
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2–3/4 cup chopped or diced fresh strawberries

Preheat the oven to 375 degrees.

Whisk together the egg, applesauce, oil, sugar, vanilla, and bananas. Add the flours, baking soda, and cinnamon and then stir until moist. Stir in the strawberries.

Divide batter evenly among a 12-cup muffin pan that has been generously sprayed with nonstick spray. Bake for 15–18 minutes, or until done. Cool in pan for a few minutes, and then pop muffins out to eat warm or let cool completely.

TIP: You can make this recipe all year and just use frozen strawberries instead of the fresh. Genius!