Tag Archives: muffins

Blackberry Muffin Recipe

Summer is my favorite time of the year.  Whenever I see blackberries, I think of my grandfather’s blackberry patch and the scratches I got from the thorns while picking them.

Blackberry Muffins
Serves 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
256 calories
41 g
52 g
9 g
4 g
5 g
96 g
118 g
24 g
0 g
3 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 256
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg
17%
Sodium 118mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 24g
Protein 4g
Vitamin A
7%
Vitamin C
8%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter, softened
  2. 1-1/4 cups plus 1 tablespoon sugar, divided
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup milk
  8. 2 cups fresh or frozen blackberries
Instructions
  1. In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
  2. Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Adapted from Taste of Home
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calories
256
fat
9g
protein
4g
carbs
41g
more
Adapted from Taste of Home
Preston Cooks For You http://prestoncooks.com/

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
beta
calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Apple Pie Muffin Recipe

Makes 12 muffins

Topping:

  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1 tablespoon dry or steel cut oats

Muffins:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced peeled firm tart apples
  • 1/2 cup Apple Butter
  • 1 teaspoon cinnamon

Directions:

Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.  Slowly mix in remaining ingredients.  Fold in apples, mixing just until combined.  Spoon into lined muffin tins filling 3/4 full.  Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.