Double Chocolate Buttermilk Muffins

March 10, 2013 by 7 Comments

Double Chocolate Buttermilk Muffins | JavaCupcake.com

It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!

Enjoy!

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Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Yield: 1 dozen muffins

Ingredients

  • 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
  • 1/2 cup unsalted butter
  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
  5. Fold in the chocolate chips.
  6. Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
  9. Store in an airtight container for 2-3 days.
  10. Serve with coffee or a big glass of milk!
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Filed Under: breakfast, breakfast, chocolate, muffins, recipes

Jumbo Blueberry Muffins

March 4, 2013 by 2 Comments

Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)

Enjoy!

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Jumbo Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 16-18 muffins

Ingredients

  • 3 cups +1 Tbsp flour, divided
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries, divided
  • Sugar in the Raw - for dusting (any coarse sugar will work)

Instructions

  1. Preheat oven to 425 F degrees. Line muffin tin with liners.
  2. Toss 1 3/4 cups blueberries in 1 Tbsp flour. Set aside remaining 1/4 cup of berries for later.
  3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
  4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
  5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
  6. Gently fold in the 1 3/4 cups of blueberries.
  7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
  8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
  9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
  10. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Notes

Recipe adapted from: Sally's Baking Addiction

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Filed Under: blueberry, breakfast, muffins, recipes

White Chocolate Cranberry Muffins

November 30, 2012 by 1 Comment

I never knew before this year how much I loved cranberries.  In years past, I equated them to that canned jellied cranberry sauce that got served with Thanksgiving dinner.  Yuck.  So, you can see how I thought that all cranberry would be equally as disgusting.

That was until I made cranberry sauce from scratch for Thanksgiving dinner this year.  Oh Em Gee.  SO GOOD.  I just about fell out of my chair when I tasted it.

This passed weekend my husband and I stopped at two more Starbucks in Germany… Mannheim and Heidelberg.  When in Heidelberg, I ordered their white chocolate cranberry muffin and was amazed at how delicious it was.  The pairing of the white chocolate and cranberry went perfectly together and I decided right then that I needed to make them at home!

I started these muffins with a variation on my cranberry sauce.  I didn’t make quite as much as I made when I used it for Thanksgiving and I didn’t cook it as long.  Just enough to begin to break down the berries and extract the juices.  I still wanted chunks of cranberry floating through my muffins… just not whole, bitter berries.

Enjoy!

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White Chocolate Cranberry Muffins

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 1 hour

Yield: 24 muffins

Ingredients

    Muffins
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup reduced cranberries (see recipe below)
  • 1 cup white chocolate chips or chunks
    • Cranberries
  • 250g (about 2 1/4 cups) fresh cranberries
  • 2 Tbsp sugar
  • 1/4 cup maple syrup (not pancake syrup - can substitute this with 2 Tbsp more sugar if you don't have it)
  • 1/4 cup cranberry juice (or any other juice you have - apple, orange, lemon)

Instructions

    Cranberries
  1. In a large pan, combine the berries, sugar, syrup and juice and bring to a light boil over medium high heat.
  2. Just as it begins to boil, reduce to simmering.
  3. Cook about 10 minutes or until the cranberries have broken down with about half still in tact and a nice thick syrup made from the remaining berries. You will hear a popping sound, have no fear! That's just the berries popping open in the heat... like popcorn!
  4. Cook until it becomes thick. Remove to cool while preparing the batter.
    5. Muffins
  5. Preheat oven to 350 F degrees. Line muffin pan with liners.
  6. In the bowl of a stand mixer, cream together the butter and sugar until fluffy.
  7. Add eggs one at a time and mix until just combined.
  8. Mix in the vanilla.
  9. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.
  10. With the mixer on low, add the flour in three parts. Between each addition of flour, add half the buttermilk.
  11. Scrape the sides of the bowl and mix just about 80% of the dry mixture has been combined.
  12. Fold in the cranberry sauce and the white chocolate chips.
  13. Fill muffin liners 2/3 full. Bake about 16 minutes or until a toothpick comes out clean.
  14. Cool in pan 5 minutes before removing to a wire rack to cool completely.
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Filed Under: cranberries, muffins, recipes, white chocolate

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

April 26, 2012 by 2 Comments

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

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Peanut Butter & Jelly Banana Muffins

51

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 muffins

Ingredients

  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed

  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes

Recipe inspired by: Joy the Baker

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Filed Under: banana, breakfast, featured, muffins, peanut butter, raspberries, raspberry, recipes

Honey Cornbread Muffins

October 17, 2011 by 1 Comment

Today I’m going to a Chili Cook-Off.  I don’t have a super special recipe for chili… but I can bake!!  So, I’ve whipped up a batch of Honey Cornbread Muffins.  I’ve never made them from scratch before, always from the little blue box in the grocery store.  But, I recently acquired a can of cornmeal and knew this was the perfect time to whip up a batch!

I love these muffins because you don’t need an electric mixer to make them.  Just two mixing bowls, a whisk, spatula and measuring cups/spoons.  SO EASY!  These would be great too with a little cheddar cheese thrown in or some cream corn.  YUM!  So many ways to mix this up!

Honey Cornbread Muffins
Makes 24 muffins

2 cups yellow cornmeal
2 cup flour
2 tbsp baking powder
1 cup sugar
2 tsp salt
1/2 cup skim milk
1/2 cup buttermilk
4 large eggs
1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/2 cup honey

2 tbsp unsalted butter, melted
1 tsp honey

  1. Preheat oven to 400 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium bowl, whisk together the milks, eggs, 1/2 cup butter and 1/2 cup honey.
  4. Create a well in the flour mixture in the large bowl and pour in the wet ingredients.  Using a spatula, mix together until just combined,  about 15 strokes.  Do not overmix.
  5. Scoop into cupcake liners using an ice cream scoop.
  6. Bake for 14-16 minutes or until golden brown.
  7. Let cook in pans for 2 minutes before removing to wire rack.
  8. In a small bowl, combine the 2 tbsp melted butter and honey.  Using a brush, spread glaze over the top of each muffin.
  9. Serve for breakfast or with your favorite chili! YUM!
Filed Under: cornmeal, muffins, recipes

Streusel Blueberry Muffins

July 24, 2011 by 1 Comment

While browsing on Pinterest last week I ran across a few recipes for blueberry muffins and my pregnancy cravings kicked in.  I’ve been thinking about blueberry muffins ever since and have been dreaming of the morning when I’d wake up to make them and enjoy them warm for breakfast.  Well my friends, this morning is that morning!  I have finally made the blueberry muffins I’ve been craving!

So, I got the recipe for these muffins from The Pioneer Woman.  Yes, well all know she’s a GENIUS and she’d never steer us wrong.  Besides, a recipe with yogurt in it is gonna make a killer muffin anyways.  I added my own struesel topping cause I like that more than just the sugar she suggests.  I mean really, can you go wrong with a muffin topped with more butter and sugar?  I THINK NOT!  And because I made a TON of this delicious streusel topping, I even lined the bottom of the muffin liners with it.  Yah, these muffins have a crust.  Go ahead, drool.  I seriously am.

Streusel Blueberry Muffins
Makes 2 dozen muffins

3 cups minus 2 tablespoons flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
Dash of Nutmeg

1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (I used three small containers of Oikos Greek plain yogurt)
1 tsp vanilla

2 cups fresh blueberries (I used frozen, no biggie – and to be honest, I might add another 1/2 cup)

Streusel

  1. Preheat oven to 400 F degrees. Line muffin tin with liners. Prepare streusel.
  2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  3. In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
  4. Add blueberries to mixture and stir 3 times.  (Don’t over mix!!! You don’t want to overwork the flour!)
  5. Press 1 tablespoon of streusel into the bottom of the liner. Using an ice cream scoop, place one full scoop of batter into each baking cup. Sprinkle streusel on top of batter, gently pressing into batter.
  6. Bake 18-20 minutes or until a toothpick comes out clean and the streusel has browned.
  7. Cool in pan 5 minutes before removing to wire rack to cool completely.

Streusel
1/2 cup unsalted butter, softened and cubed
1 cup sugar
1 cup flour
2 tsp cinnamon

  1. Place all ingredients in a medium bowl.
  2. With your fingers, work the ingredients together.  Almost like you’re playing with play-dough.  Smash the dry into the butter, rolling it between your fingers.
  3. Do this for at least 5 minutes until all the dry ingredients have been incorporated into the butter.  You should feel the butter throughout the streusel and no dry should be left.  It will be a uniform brown color and the consistency should be clumpy.
Filed Under: muffins, recipes

Simple Lemon Poppy Seed Muffins

March 21, 2011 by 3 Comments

Hey folks :) Just a simple recipe to you all today… inspired by jumbo muffins from COSTCO, cause who doesn’t love a jumbo pack of muffins from COSTCO!?

[Read more...]

Filed Under: lemon, muffins, poppy seed, posts by jenn, recipes

Julie’s Blueberry Muffins

March 7, 2011 by 1 Comment

I have a long list of baked goods that I’m supposed to make for folks for variety of reasons.  Sometimes, it’s because I ask what they want and promise that I’ll make it, other times it’s because they want something super bad and I promise that I’ll make it.  Do we see a pattern here? ;) [Read more...]

Filed Under: blueberry, muffins, posts by jenn, recipes

Very Berry Cheesecake Muffins

February 19, 2011 by Leave a Comment

I’ve got this deck of cupcake cards… each card has a different recipe. I don’t know why I’ve never used it before, but the other day I was flipping through it and saw a recipe for a cheesecake cupcake that I used as the inspiration for this muffin! [Read more...]

Filed Under: cream cheese, featured, fruit, muffins, recipes

Browned Butter Blueberry Muffins

August 18, 2009 by 25 Comments

Yes, I know… these aren’t quite cupcakes. But they are in the shape of a cupcake… so that totally counts, right? It’s blueberry season here in Washington and they blueberries are everywhere. Plump, juicy and full of delicious flavor. I bought four giant pints of blueberries at the market this weekend and knew I had to do some baking with them. My first attempt are these Browned Butter Blueberry Muffins with a crumbly sugar and butter topping… the recipe comes from Bakerella. (Click HERE for the complete recipe)

I’m not sure if I browned the butter correctly… my daughter said it smelled like grilled cheese while I was making it. I may have burnt it just a bit. Next time, I’ll watch it closer… like the recipe said to. *Ooops* The batter was perfect for 12 muffins, full of blueberries… and the crumbly topping was a perfect addition to add some crunchy texture to the muffins.

They were so good, I ate two just as they came out of the oven. Shoved them in my mouth while dripping crumbs all over the sink. Totally worth the mess. This morning, I’ve got my cup of coffee and have devoured two more muffins… a bit slower this time though. Delish.


PS… the muffins taste nothing like grilled cheese either :)

Filed Under: fruit, muffins, recipes