Category Archives: muffin and scone recipes

Tasty muffin and scone recipes for breakfast and dessert.

Banana Nut Muffins

I think I’m in a vast minority when I say that I love my bananas unripened. I love them with a little touch of green on the skin and practically no “mush” when I bite into it. Once the banana has ripened and gotten mushy, it’s time to make banana bread…or in this case, banana nut muffins!

This is a delicious recipe that makes a little over a dozen muffins. You can use walnuts or pecans here, or be adventurous with some mini chocolate chips!

banana nut muffins

Ingredients:

  • 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 4 tbsp butter 
  • 1/2 cup chopped walnuts 
  • 3 small, ripe bananas 
  • 2 eggs 
  • 1/3 cup milk 
  • 1 tsp vanilla
  • Cinnamon

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Instructions:

  1. Preheat oven to 425 degrees F. Butter a 12 muffin baking pan or line it with muffin liners.
  2. In a large bowl, mix flour, sugar, and baking powder. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the walnuts and stir.
  3. In a mixer bowl, add the bananas, milk, eggs and vanilla and mix for a few seconds. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, but don’t worry the batter will be lumpy.
  4. Spoon the muffin batter equally into the muffin cups. Top with cinnamon and extra walnuts, if desired.
  5. Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Thanks to JoCooks.com for this delicious recipe!

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Coffee Cake Muffins

First of all, I want to wish everyone a very happy, healthy, and prosperous NEW YEAR!!! I can’t believe we’re at 2013 already!

As a little treat for you before we all start our resolution to eat less and exercise more, here’s a recipe for some delicious coffee cake muffins. These muffins are great for New Year’s morning, since they’re super easy to make and cook up quickly.

Coffee-Cake-Muffins2

If you don’t have buttermilk on hand, you can make “sour milk” by combining 1 tablespoon vinegar or lemon juice with 1 cup of milk. Just put 1 tablespoon of your acid in a measuring cup and add enough milk to make 1 cup. Since this recipe calls for 1/2 cup milk, you’d obviously add 1/2 tablespoon acid to 1/2 cup milk. I actually used the vinegar/milk combo in the muffins I made and you couldn’t taste the vinegar at all…so don’t worry about ruining the taste of the muffins!

Here’s hoping 2013 is good to us all!

Coffee-Cake-Muffins1

Coffee Cake Muffins:

Ingredients:

  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter
  • 3 tablespoons chopped walnuts
  • 1 ½ cups all purpose flour
  • ½ cup granulated sugar
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup butter
  • 1 beaten egg
  • ½ cup buttermilk (or “sour milk”…see above)

Instructions:

  1. Prepare muffin tin and set oven to 400 degrees F.
  2. For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the ¼ teaspoon cinnamon.  Cut in the 2 tablespoons butter until mixture resembles coarse crumbs.  Stir in nuts; set topping aside.
  3. In a medium bowl, stir together the 1 ½ cups flour, sugar, baking powder, the ½ teaspoon cinnamon, ginger, baking soda, and salt.  Cut in the ¼ cup butter until mixture resembles coarse crumbs.
  4. In another bowl combine egg and buttermilk.  Add egg mixture all at once to flour mixture and stir, just until moistened (batter will be lumpy).
  5. Spoon half of the batter into the prepared muffin cups, filling each one-third full.  Top with half of the topping, the remaining batter, and the remaining topping.  Bake in oven for 15-18 minutes, or until golden brown.  Cool in muffin cups on a wire rack for 5 minutes.  Serve warm.

Coffee-Cake-Muffins3

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lemon Blueberry Muffins

Okay fellow carb lovers, this is the muffin to top all muffins.  It has my absolute three favorite things when it comes to muffins:  lemon, blueberry, and a crumble topping.  If you’re looking for something special to make for Valentine’s Day or Easter brunch, look no further.  These muffins are the bomb-diggity.

If you’re going to be making these for a crowd, you might want to double the recipe, since this recipe makes exactly 12 big muffins…or you can make smaller muffins, but honestly, who wants that?  The bigger the better if you ask me!

And naturally if you don’t like lemon or blueberry, you can omit them.  Blueberry and lemon are fabulous together, but you can just as easily to orange and cranberry or lime and cranberry…it’s totally up to you!

Lemon Blueberry Muffins

Ingredients:

Muffins:

  • 1.5 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • Zest and juice of 1 lemon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 cups blueberries

Streusel Topping:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, chilled
  • 1 teaspoon cinnamon

Instructions:

1.  Preheat oven to 400 degrees F.

2.  Line muffin tin with liners, or coat with non-stick cooking spray.  Set aside.

3.  PREPARE THE TOPPING:  Dice up your butter into small cubes.  Combine butter with sugar, brown sugar, flour, and cinnamon and mix with fingertips until crumbs form.  Put back in the fridge until you’re ready to use it.

4.  To prepare muffins, whisk flour, sugar, baking powder, salt, and lemon zest in a bowl.  Take a tablespoon of the mixture and toss it with the blueberries.  This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.

5.  Place the vegetable oil, egg, and milk in a bowl and whisk until combined.  Add the milk mixture to the flour mixture and mix gently, leaving lots of lumps.  The lumps will bake out, so don’t worry about lumpy muffins!  Simply mix it until combined.

6.  Add the blueberries and fold in gently.  Pour muffin batter evenly into prepared pan and top with crumb topping.

7.  Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.  Let cool completely (if you can resist the urge not to just jump in!).

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Christmas Morning Scones

I love baking for people.  I find it much more satisfying to give gifts I’ve created myself rather than give people stuff that they don’t need…so to help spread holiday cheer to all my faithful readers, I’m giving you a delicious recipe for Christmas scones.  This recipe is great because you can add whatever you’d like to it.  Cranberry and orange zest, raisins, cinnamon and apples…whatever you’d like.

Diane’s Scones

2 cups flour

¼ cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup butter, chilled

½ cup cream

1 egg

1 ½ teaspoon vanilla

½ cup cranberries, raisins, or whatever you decide to add

Put first four ingredients in food processor with motor running, add butter.  Process until crumbly.  Mix egg, cream, and vanilla with motor running and add to flour mixture.  Process until a ball forms.  On a lightly floured board, knead in cranberries/other filling and pat into a 1” thick circle.  You can cut into wedges or use a juice cup to cut out circles.  Circles are great because then your scones bake evenly.  Cool on wire rack.

To create a glaze for your scones, combine 8 heaping tablespoons of powdered sugar with a flavored liquid that will complement your scones.  I created an orange glaze by doing the following:

Glaze:

Freshly grated orange zest (from 1 orange)

8 heaping tablespoons of powdered sugar

Juice from 1 and ½ oranges

1 teaspooon vanilla

Combine everything and stir until desired consistancy is achieved.  If the glaze is too thick, add more juice.  Too runny, add more sugar.  A little goes a long way in both directions, so be patient 🙂

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Honey Scones

I have been on a honey kick lately.  I add it to everything.  Yesterday I woke up to very cloudy rainy skies and felt that the only thing that would cheer me up was a huge cup of coffee and a maple scone from Starbucks; however, since I’m trying to watch my girlish figure and since I don’t have a Starbucks near me and since I wasn’t willing to spend $4.00 on a scone, I decided to make my own…with honey instead of maple…and let me tell you, thank goodness I didn’t have an emotional breakdown because I would have eaten the entire batch.

HONEY SCONES

2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

3 tablespoons honey, plus a little more 🙂

1 cup cream
Preheat oven to 400F.  Combine dry ingredients and cut in butter until crumbly.  If you have a pastry cutter, have fun with that.  If you don’t, you could use two knifes to get the same effect.
Whisk honey and cream, add to the dry ingredients and mix with spoon – this will be thick, almost like dough.  Lightly flour a work surface, roll out the dough into a circle, cut into 8 triangle-shaped pieces and transfer each to a baking sheet lined with parchment.

Bake for approx 20 minutes or until golden brown on top. Cool for 5 minutes in pan then turn out onto wire rack and cool for another 5 minutes.

Serve with leftover honey, orange marmalade, or whatever your little rumbly tumbly desires.  For more flavor, add currants, raisins, or cinnamon to the scone mix before you bake it.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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