Pumpkin Chocolate Chip Muffins

When I worked at Whole Foods Market, I looked forward to this time of year because of the pumpkin chocolate chip muffins.  I ate a lot of other yummy stuff also, but I particularly like the combination of pumpkin and semi-sweet chocolate.

I do not like pumpkin pie.

Whisk together 1 1/2 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.

With the mixer, beat 1/2 cup butter and 1 cup granulated sugar until fluffy, then add 2 eggs, one at a time, and 1 tsp vanilla extract.  Continue beating until smooth. Don’t overbeat, though, as it makes the muffins tough.

On low speed, alternately add 3/4 cup pumpkin puree and the flour mixture, beginning and ending with the flour.  Remove from the mixer, and fold in 1 cup semi-sweet chocolate chips.

Grease the muffin tin and bake at 350F for about 20 – 25 minutes.  cool in the pan for 5 minutes, then finish cooling on a wire rack.

Eat immediately.  Otherwise, they’ll be gone!  😛

They are especially good, I think, while the chips are still warm and melty.

And now that it IS that time of year, I’ll be doing a lot more with pumpkin.  I may not like pumpkin pie, but I luves pumpkin in pretty much anything else!

Banana Muffins with White Chocolate

I love bananas.  I love chocolate.  I love cooking with bananas because they make this awesome crusty-golden beauty that tastes as good as it looks.

I also love muffins.  What’s not to love?  Bread with fruit and chocolate.  I can totally get behind that!


Side bonus…muffins are WAY easier to make than cake.  Plus, it’s like having a tiny cake of your own with every muffin!

Preheat the oven to 350F.  Spray the muffin pan with non-stick.

Whisk together 1 3/4 cup flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

Mash 3-4 meduim to large bananas, and combine with 1/2 cup melted and cooled butter, 2 large beaten eggs, and 1 tsp vanilla extract.

Fold the wet mixture into the dry, using the well technique, stirring until just combined.

Add 1/2 cup white chocolate chips, and spoon the mixture into the prepared muffin tin.  Bake 20-25 minutes.

I used 4 bananas, and needed to add about 3 tbsp flour to stiffen the batter.  Also, the recipe made about 16 muffins.  My muffin tin has 12 cups.  On the last 4 muffins, I used the center row and filled the empty cups with water, so the muffins would bake evenly.

Cool in the pan about 5 minutes, then complete cooling on a wire rack so the sides and bottoms don’t sog out!  Then eat.  Might need to hide a few…these went FAST!!!

Lemon Raspberry Muffins

I think I’m hooked on this lemon raspberry taste.  It’s just so light and yummy!  🙂  These muffins are SO tender and juicy from the berries, and the lemon is quite subtle.

Plus, I was actually making them in the morning, so I get to have a nice photo with natural light!

Preheat the oven to 400F.  Spray a 12-cup muffin pan with non-stick spray.  I like to use grapeseed oil, as it has a really light flavor, so it won’t change the taste of whatever it is I’m baking!  😛

First, melt 3/4 stick of butter in a small pan.  Combine the zest of 1 or 2 lemons with the melted butter to release the oils in the zest.  Remove from heat as soon as the butter is completely melted, and add 2/3 cup buttermilk.  Stir until combined, and then let cool for a couple of minutes.

While the butter is melting, combine 2 cups flour, 2/3 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt in a medium sized bowl.  Stir thoroughly to combine, and create a well in the center.

Pour the butter into a medium bowl and add 1 1/2 tsp vanilla extract and 2 large eggs.  Whisk until well blended, then pour the butter mixture into the dry ingredient well, and stir with a spatula until just combined.

Add a pint of raspberries, and gently fold into the batter.

These are actually cranberries, as the second time I tried the recipe, I did it with orange zest and cranberries.  If you use dried fruit, be sure to hydrate it before combining with the muffin batter, as the dried fruit will suck up the moisture from the muffins, leaving them very dry.  😦

Use a large scoop and standard sized muffin pan…fill the cups equally as possible.  🙂

Bake at 400F for 18 to 20 minutes.

Let them cool in the pan about 5 minutes, then completely cool on a wire rack so the sides and bottoms don’t get soggy from condensation.

These are really quick to make.  Meaning, you don’t have to get up at 0 dark 30 to have something warm and yum-tastic for breakfast…even on a school day!