Pumpkin Streusel Muffins

Oh yes, it's that time. Time for some pumpkin! Yep, it's the pumpkin spice time of the year. So I'm joining in for a new recipe here on the blog - Pumpkin Streusel Muffins! I made this particular batch in my jumbo pan, but you are more than welcome to make them in a regular-sized pan. I just like how the jumbo ones look. So pretty and big.

I will always add a streusel topping when possible to things. I mean, who can resist a streusel topping? It's the best part most of the time, no? Also, these are super simple to make. You may dirty up a few bowls, but no mixer is required, no sir. And when you're hurrying on a Saturday morning, quick and easy is key.

These are yummy warm straight from the oven, but possibly even better once the pumpkin gets to sit for a day and become a little more moist. I know, there's that word that so many people hate, but there's just no way around it. You don't want a dry muffin, do you? I don't think so.

What I like is that you can also cut them up into quarters and just kind of munch on them when you need a little snack. That way you don't feel so gross when you've eaten an entire jumbo muffin in one sitting. Because whoa, that can be a lot of sugar, for sure.

Pumpkin Streusel Muffins
Author: Jen @ Fresh From The…
Servings: 6 Jumbo Muffins or 1 Dozen Regular Muffins
Prep time: 00:10

Cook time: 00:30

Total time: -00:40

Perfect for a pumpkin-y breakfast, with an awesome streusel topping that always makes everything better.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/3 cups pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 ¼ cups granulated sugar
• 1/3 cup all-purpose flour
• 2 Tablespoons light brown sugar
• 2 Tablespoons unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the pumpkin, oil, eggs and sugar until well combined. Mix in the dry ingredients and stir until just combined. Divide batter into your muffin cups (about 3/4 full).
4. In a small bowl, mix together the 1/3 cup flour and brown sugar. Then, cut in the butter until it's in nice small bits. Spoon the streusel evenly over your muffins.
5. Bake for 30-35 minutes for jumbo muffins, 25-30 for regular size, until a tester inserted in the center of a muffin comes out clean.
6. Cool in the pan on a rack for five minutes, then transfer muffins to a wire rack to cool completely.

Recipe adapted from Smitten Kitchen 

Jumbo Blueberry Streusel Muffins

 

Berry season is upon us, friends. Ripe and plump and lovely berries are popping up in groceries, and I had to pick up some blueberries this weekend. I've made some blueberry baked goods in the past with the Summer Berry Bundt Cake, the Blueberry Crumb Bars, and the Raspberry-Blueberry Muffins, to name a few. This time I went for something more traditional with a straight up bakery-style jumbo blueberry muffin. I included some streusel topping here too, as I think everyone loves a streusel topping, but you can of course make these without. I did one without the topping so you can see what that looks like too.

The nice thing about baking with blueberries is that you can always take some that are not quite ripe yet, not really great for eating straight from container to mouth, bake them up, and voila! They are transformed in the baked good into sweet and tart deliciousness. I went for the jumbo variety here, because I have a nicer jumbo muffin pan than a regular-sized one, and because, duh, you get to feel like you went to a fancy bakery and got yourself a nice big muffin. Only you can make this super easily at home. You probably have all of the ingredients already waiting to be used in your kitchen.

Oh also - I didn't do it this time around, but a fun thing to do with streusel is to fill up your muffin tin halfway, stick some streusel in there, then fill up the rest, then stick some streusel on top for a double dose of streusel goodness in your muffins. Totally up to you! This recipe is pretty dang versatile. You can substitute other berries and get great results too. And, yes, if you want to make regular-sized muffins, that works too. You just have to adjust your baking times to be a bit less and take out that initial five minutes at a higher temperature.

So what are you waiting for? If you're a fan of blueberry muffins, you should definitely give these a try at home rather than buying one of those jiffy box mixes. You can use frozen blueberries here, too, so it's easy to do any time of the year!

Jumbo Blueberry Streusel Muffins

Ingredients

• FOR THE STREUSEL
• 3 Tablespoons butter, semi-melted
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/8 teaspoon baking powder
• FOR THE MUFFINS:
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup buttermilk (can substitute regular milk if needed)
• 1/2 cup oil (canola, vegetable, or melted coconut)
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries

Cooking Directions

1. Preheat oven to 425F. Spray your muffin tin with non-stick spray.
2. In a small bowl, combine your streusel ingredients with a fork until coarse and almost sandy. Set aside for now.
3. In a large bowl, toss together your flour, baking powder, salt and cinnamon for about 20 seconds.
4. In a medium bowl, whisk together the egg and sugar until combined well. Whisk in the oil, milk and vanilla. Slowly fold the wet ingredients into the dry ingredients and mix carefully by hand, making sure not to overmix. Just make sure you don't have any big bits of flour. It'll be nice and thick and slightly lumpy. Then, fold in your blueberries.
5. Pour your batter into your prepared muffin tin, filling all the way to the top. Then, sprinkle the streusel generously on top. Bake at 425F for five minutes. Turn the oven down to 375F and bake for another 20-25 minutes until the tops are golden and the centers are set. Allow to cool in the pan for 10 minutes before enjoying!

Recipe slightly adapted from Sally's Baking Addiction

Coffee Cake Muffins

Have I ever discussed my distaste for grocery shopping? I think perhaps this is inherited, because my mom hates it too. Though, I do think maybe if the grocery stores I liked to go to weren't so damn crowded all the time, it wouldn't be quite so terrible.

Alas. Crowded. And the types of crowds that make me crazy, wherein I have to wait in some long dang line to check out while carrying a super heavy basket, because I always seem to go for the basket.

Now you know my grocery shopping woes, something I'm sure you're just VERY HAPPY about, because it totally impacts your life! The thing is, when I get in this state, and I want something for breakfast, instead of going out to eat or going to the store to get something, I often scrounge around the kitchen and the internet to see what I can make instead.

Lo, muffins! Coffee cake muffins that are, omg, delicious! They're yum. Super yum, even.

It's interesting that coffee cake never really does have coffee in it. But thank you muffin gods that it doesn't, because yuck. Yeah, I said it. Coffee is yuck! Boom goes the dynamite!

Coffee Cake Muffins

Ingredients

• FOR THE MUFFINS:
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• FOR THE STREUSEL TOPPING:
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces

Cooking Directions

1. First, prepare your topping in a medium bowl. Stir together the dry ingredients, then with a pastry blender or some knives, cut in the butter until it's large crumbs. Refrigerate until ready to use.
2. Next, preheat your oven to 350F. Prepare your muffins - butter and flour your muffin tins. In a small bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. Using your electric mixer on medium speed, beat together softened butter, sour cream, sugar, and vanilla until light and fluffy. Beat in the eggs on eat a time until well combined. With the mixer on low, beat flour mixture into the butter mixture.
4. If you're using jumbo muffin tins, divide your batter in half among your prepared cups. Top with half the streusel mixture, then the remaining batter, and top with the rest of the streusel. If you're using smaller ones, just put the streusel on top to make it easier on yourself.
5. Bake 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean (you may want to reduce this baking time a bit if you're not making jumbo muffins). Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

(Recipe via Martha Stewart)

In Photos:

Cut together your streusel ingredients: brown sugar, flour, salt, cinnamon, butter. Stick that in the fridge for now.

While you preheat your oven to 350F, beat together your butter, sugar, sour cream and vanilla.

Beat in your eggs one at a time.

Then add in your flour mixture, which you should've whisked together in a separate bowl earlier if you're really following directions. Or you can be like me and just add them in here.

Take half of the batter and plop those into your buttered and floured jumbo muffin tin.

Then spoon in half of your streusel topping.

Then put the rest of your batter on top. I got my fingers wet and pressed down to get them flat. The water helps it not stick to you.

Then put on the rest of your streusel! Stick that in your oven for 25-30 minutes.

They'll come out like this. Make sure when you stick in a tester it comes out clean so they're cooked through. Let those sit in the tins for 5 minutes.

Then put them on a wire rack to cool completely. These are LARGE.

We tried making these in a smaller variety, regular-sized, and while they're good, they're not as good as this jumbo size. Go jumbo if you can!

Then, get yourself a plate, and dig in. You'll want a plate. These are big and kinda crumbly.

Here you can see the middle layer of streusel as well. Mmm mmm mmmmmmm....

Raspberry-Blueberry Muffins w/ Streusel Topping

This post is coming a few weeks after the fact for these muffins, but that does not diminish their loveliness in mine own eyes.

Because these muffins? They're kind of great.

You wouldn't necessarily think to combine raspberries and blueberries together in a muffin, since you nearly almost always see just blueberries, but let me tell you something - why not? Why is this not a more common thing? Is it because of growing seasons or something? I really know nothing about growing seasons, so this could be true. Or it could be people just make blueberry all the time because they are boring old fuddy duddies.

But me? I push the envelope! Not really, I just happened to have a lot of both on hand and wanted to do something fun with them together. And then I still had two little plastic boxes of the raspberries go bad on me. Dang it!

But before that, there were muffins...

Raspberry-Blueberry Muffins with Streusel Topping

Ingredients

• FOR THE STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 Tablespoons butter, softened
• 2 Tablespoons granulated sugar
• 2 Tablespoons old-fashioned oats
• FOR THE MUFFINS:
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup buttermilk
• 1 Tablespoon ground flax seed (optional)
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries

Cooking Directions

1. Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners OR spray with non-stick spray and go liner-free.
2. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
3. In a bowl, whisk togteher the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Batter will be somewhat lumpy, make sure to not overmix. Gently fold in the blueberries and raspberries so they do not break open, and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
5. Let cool in the tins for about 10 minutes, then remove and cool on wire racks.

Adapted from a recipe by Emeril on foodnetwork.com

In photos:

Crumbly topping! Tip: if you like nuts, you can use chopped walnuts or pecans instead of oatmeal.

The butter and eggs and "buttermilk" all mixed together. Why is the buttermilk in quotes? Because I used powdered, so this is actually butter, eggs and water.

And all of the dry ingredients, which includes the buttermilk powder. You see, you add the powder to the dry ingredients, and use water instead in the wet. Easy peasy lemon squeezy. (As another aside, the original recipe calls for a bunch of lemon zest... I am not a lemon fan, so that was nixed!)

Wet and dry all mixed together. Slightly lumpy, and that's okay.

A berry good time! Oh man, sorry. Bad pun.

I just sprayed my tin with non-stick spray, as I did not have any liners. They plopped out fine, but did make for harder traveling. Also, I put these in the oven for a full minute before I remembered to add the streusel topping! Quell horror!

Oh wow, these bake up quite nicely, don't they?

Can I tell you something? These muffins tasted like I had bought them at a bakery. They were really that good. I was kind of amazed at how professional they looked and tasted. Or wait, no! No, I was not amazed! I was like - oh yes! Duh! I am amazing, and it is to be expected! Ha, sure.

Pecan Pie Muffins

Often, when I get the urge to bake, I want to make something new, but only with what ingredients I have on hand. I have a serious dislike for going grocery shopping, mostly because I feel like I have to do it all the dang time! So I was looking through recipes that I had starred for future use, and found these that I had saved from Tasty Kitchen. Pecan Pie Muffins. I like muffins, I like pecan pie. Combine the two and...

I'm not sure how to describe these. Are they a dessert? Are they a breakfast? I suppose you could do either. I was wishing I had some whipped cream or even some ice cream, because that would have been a good topper.  As it is, they are pretty sweet and also very filling, so in that respect - a good breakfast. On to the recipe...

Pecan Pie Muffins

Ingredients:

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preheat oven to 350 F.

Grease your muffin pan or use silicone cups.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Here are the dry ingredients all mixed together. I broke up the pecans by hand so they might be smaller bits if you use a food processor or some such.

The butter and the eggs all whisked together.

Mix the wet ingredients in with your dry until just combined.

Greased muffin pan. As you can see, for me it made eight.

And, voila! I let them sit in the pan for a bit, then just turned it over onto the grate and flipped them over. They came out of the pan just fine.