Almond poppyseed muffins

 

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These are not the prettiest muffins I have baked but a total hit with my family. I did not spend a lot of time trying to make them beautiful. I really would not change a thing. They are moist, rich, and refreshing. Keep in mind that they become more moist after 12-24 hours in an airtight container.

1 1/2 cups flour

1/2 cup white sugar

1 tablespoon poppy seeds

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 egg

1/4 cup melted butter

Mix all of the dry ingredients and set them aside. Mix all of the wet ingredients. Combine the dry into the wet until just combined. This is a thick batter. Pour the batter into prepared muffin tins. This will make 6 jumbo muffins or 12 small muffins. Bake at 375 degree oven for 18-22 minutes or until toothpick inserted is removed clean.

 

 

Banana crumb muffins

 

 

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Muffins:

3 ripe bananas, mashed

1 egg

1 1/2 cups flour

1/3 cup melted butter

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup brown sugar

Crumble topping:

2 tablespoons flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

1 tablespoon butter

Preheat the oven to 375 degrees. Mash the bananas. Add in the melted butter, eggs, and vanilla. Slowly mix the remaining ingredients while stirring fully between ingredients. Pour batter into 6 prepare jumbo muffin cups. Mix the crumb topping until all ingredients at the same time. Sprinkle topping equally on all the muffins. Bake 18-20 minutes. Or until a toothpick inserted in the center comes out clean. Remove immediately from the pan.

Chocolate ricotta muffins

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

Chocolate ricotta muffins
Rich chcolate muffins made with ricotta

1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.

 

 

chcocolate ricotta muffins
Rich chocolate dense center