Chef Grayden’s S’muffins

smuffin

S’mores are so delicious. Muffins are really delicious too. How do you make those two things even better? You turn them into a S’muffin of course! It’s the perfect marriage of ingredients and flavor! You end up with the moist, yummy texture of a muffin but with the sweet, gooey, graham flavor of a S’mores.

When my sweet little sous chef wanted to bake on a gloomy, rainy day I was all in but first we had to figure out something easy and yummy to bake. He wanted muffins but also wanted S’mores so he asked if we could mix them all together and make, what he smartly named, a S’muffin. It sounded like a great plan to me so we hopped online to do a little research and we came across this great recipe from the Taste of Home® website. We substituted vanilla low-fat yogurt for the sour cream, added a little splash of pure vanilla extract to the mix and very loosely measured the marshmallow creme. A little extra fluff never hurt anyone! If you have it on hand, feel free to use vanilla sugar instead of the granulated sugar that is called for in the recipe. It adds a nice little extra kick of vanilla flavor. Lastly, we used the leftover graham cracker crumbs that we had to top the muffins off. It added a nice texture to the top of the S’muffins and made them look extra cute.

Gray baking smuffins

The recipe as written only makes about 6-7 muffins so I recommend at least doubling the recipe. You can even triple or quadruple it and then freeze the extra muffins so you have delicious homemade muffins on hand whenever a craving hits. Enjoy!

Ingredients

  • 3 tbs unsalted butter, softened
  • 1/4 cup packed dark brown sugar
  • 4 tsp granulated or vanilla sugar
  • 1 large egg
  • 1/3 cup sour cream or vanilla low-fat yogurt
  • 3 tablespoons 2% milk
  • 1 tsp pure vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup graham cracker crumbs*
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/3 cup milk chocolate chips
  • 6-7 tablespoons marshmallow creme

Instructions

Preheat oven to 400ºF. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Beat in the egg then add in the sour cream and milk and mix until combined.

In a separate bowl, combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda. Gently beat the dry mixture into the wet ingredients until just moistened. Fold in the chocolate chips.

Line six muffin cups with cupcake liners. Fill the cups up about halfway with batter then spoon roughly 1 tbs of marshmallow creme into each muffin cup. Top with remaining batter. Sprinkle the tops with leftover graham cracker crumbs.

Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

*Tip – To make your own graham cracker crumbs simply place a few sheets of graham crackers into a food processor or blender and pulse until coarse and crumbly.*

 

 

Banana Walnut Muffins

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Fresh, warm muffins are always a big hit (especially with my children) and because they are so easy to make, there is no excuse to keep using those boxed versions which are filled with additives and chemicals. With just a few basic ingredients you can have a warm batch of muffins ready to be served with your Sunday morning breakfast. Make a double batch and once they are completely cooled, freeze them so that you will always have homemade muffins on hand. A quick defrosting in the microwave and it’s like they were baked fresh that day! Also, because this is such an easy recipe to follow, it’s the perfect recipe for your little budding chefs to try their hand at.

This recipe comes from a great cookbook that was put out by Williams-Sonoma entitled, “Muffins“. Sadly, it is no longer in print but you can borrow it from your local library or buy it on Amazon from 3rd party sellers. I was able to find a copy in great condition for only a few dollars. If you’re fortunate enough to come across a copy, other noteworthy recipes from this cookbook are the Chocolate Chip Muffins, Cranberry Orange Muffins and Vanilla Pear Muffins. Enjoy!

Ingredients

  • 1 1/2 cups (7 1/2 oz/235 grams) all-purpose flour
  • 3/4 cup (6 oz/185 grams) granulated sugar
  • 3/4 cup (3 ox/90 grams) walnuts, coarsely chopped
  • 1 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1/2 cup (4 fl oz/125 ml) canola oil
  • 1 large egg
  • 2-3 medium sized very ripe bananas, slightly mashed to yield 1 1/4 cups (10 oz.315 grams)
  • 3 tbs buttermilk

Instructions

Preheat the oven to 375ºF. Grease a standard muffin pan with cooking spray or use paper liners.

In a bowl, stir together the flour, sugar, chopped walnuts, baking soda and salt.

In another bowl, whisk together the oil, egg, mashed bananas and buttermilk until blended. Add the dry ingredients and beat well until evenly combined and creamy.

Spoon the batter into each muffin cup filling it level with the rim of the cup.

Bake until golden, dry and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the muffin pan to a wire rack and cool for 5 minutes. Remove the muffins from the pan and place them on  the wire rack to continue to cool. Serve warm or at room temperature.

Makes 12 muffins.

 

 

Coffee Cake Muffins

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I have been on the hunt for a good, moist muffin recipe for what seems like forever. I’ve tried so many different recipes and I’ve even played around with the flour using sifted, unsifted, cake, all-purpose, etc. all in attempt to create a muffin that is soft and moist like the ones you find in bakeries. Time after time my muffins would still come out too dense, too dry, or too crumbly. I hated the idea of using box mix muffins but truthfully, they were just so much better than any from scratch recipe that I came across. Yesterday, that all changed!

Just recently I made a Cinnamon Swirl Doughnut Bread and it was without a doubt the most moist and delicious dessert bread I’ve ever had. I realized that there was no reason to just stick to a loaf for this recipe so I decided to turn it into muffins instead. After years of searching, I finally have a muffin that is everything I’ve been looking for! They came out so light, fluffy, and moist and they were absolutely delicious. For the tops, I made a batch of yummy cinnamon crumbs which were the same crumbs that I used for the Rainbow Cookie Cake with Crumbs .

I was able to get a full dozen muffins out of this recipe. The crumbs yielded more than I needed so I placed the leftovers in a plastic bag and stored them in the fridge for later use. Serve the muffins slightly warm or at room temperature.

To keep the muffins fresher tasting for longer, store them on a wire cooling rack and gently cover them with a clean dish towel. Avoid storing them in a tightly sealed plastic container, doing so traps the moisture inside and you will end up with wet, mushy muffins. Nobody likes a mushy muffin! Keeping them on the wire rack allows the air to circulate around them and the dish towel keeps them from drying out.

Ingredients

For the muffins

  • 1/2 cup canola oil
  • 1/2 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk*
  • 1/2 tsp cinnamon
  • 1/2 tsp molasses

For the crumbs

  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 sticks unsalted butter, chilled and cut into pieces

Instructions

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper baking cups, set aside.

In a large bowl, mix the oil, butter, and sugar until well combined. Stir in the eggs and vanilla and mix until smooth. Add in the dry ingredients and the buttermilk and continue to mix until a smooth, uniform batter has formed. Scrape down the sides of the bowl to ensure no lumps are present.

Remove 1/2 cup of the batter and place into a smaller, separate bowl. Add to it the cinnamon and molasses, stir to combine.

To make the crumbs, mix the flour, sugars, salt and cinnamon together. Add in the butter and work the mixture together with your fingers (or a pastry blender) until large clumps form.

Fill each muffin cup about 1/3 of the way up. Place a nice size dollop of the cinnamon batter in each muffin cup making sure to use it all up. Equally spoon the remaining batter over each muffin. Using a toothpick, gently swirl the batter. Cover each muffin with the crumbs, gently pressing them into the batter.

Bake for 22-24 minutes or until a toothpick comes out clean. Allow the muffins to cool on a wire rack. Enjoy!

**Tip** – This recipe is a great basic muffin base which means you can easily turn these into chocolate chip muffins, blueberry muffins, or a variety of other flavors. Feel free to play around with this recipe to create your own muffin creations! 

Apple Pumpkin Walnut Muffins with Oatmeal Streusel Topping

applemuffin2

It might be June here in NY however, my mind is always on the Fall. Crisp days, cool breezes, and apple everything are what it’s all about for me! After the little heatwave we were having here I was longing for something to remind me that in just a few months, cooler temps will prevail. I adapted this delicious muffin recipe from “The Apple Lover’s Cookbook” by Amy Traverso. It’s a GREAT cookbook filled with all things apple. If you’re an apple fanatic like me you will love it! You can grab a copy of this cookbook right on Amazon using the link below.

 The Apple Lover’s Cookbook

I only made a few slight adjustments to this recipe and I think it resulted in a really perfect, flavorful, moist muffin that smelled and tasted exactly like Fall. What’s better than that? The original recipe called for 3/4 cup of chopped walnuts but since I’m not a huge nut fan, I decided to chop them a little finer and use only 1/2 cup. I think it was the perfect amount, 3/4 cup in my opinion would’ve been a little too much, at least for me. I also decided to add an Oatmeal Streusel Topping to develop another layer of flavor and texture and this might just be one of the best parts of this muffin! The streusel was really delicious, I highly recommend not skipping this step if you decide to make these. This recipe was for a yield of 15 average size muffins however, I decided to make jumbo “bakery style” muffins instead so I used my 6 cup jumbo muffin man and increased the cooking time by about 8 minutes.

The nice thing about this muffin recipe is that you can make it the night before and all that’s left to do in the morning is combine the wet and dry ingredients, add the streusel topping, and bake. Within a half hour you will have fresh warm muffins to enjoy with your morning coffee.

Ingredients

For the muffins

  • 1 2/3 (242 g) cups all purpose flour
  • 1/2 cup (105 g) granulated sugar
  • 1/2 cup (115 g) dark brown sugar
  • 1 tsp cinnamon
  • 1 tsp Kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (240 ml) canned pure pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1 large firm, sweet apple (I used a Granny Smith), peeled, cored, and chopped
  • 1/2 cup chopped walnuts
  • 1 tsp vanilla extract

For the streusel

  • 1/4 cup unsalted butter, softened
  • 6 tbs oatmeal
  • 1/4 cup dark brown sugar
  • 1/4 tsp cinnamon
  • 6 tbs all purpose flour

Instructions

Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, ginger and cloves. In a separate medium bowl, whisk together the pumpkin puree, eggs, oil, apples, chopped walnuts, and vanilla.

**If you are making these ahead, cover both bowls with plastic wrap and place the wet ingredients in the fridge. Do NOT combine them until the morning**

To make the streusel, combine all of the ingredients and mix together with either a pastry blender or a fork. If making these muffins ahead, the streusel can be stored overnight in the fridge. Just microwave it for about 10-15 seconds to soften before using.

Add the wet ingredients to the dry and stir until combined, do not overmix. Divide the batter among the muffin cups and top with streusel pressing it slightly into the batter. Bake average sized muffins for 20-25 minutes or until a toothpick comes out clean. If making jumbo sized muffins, increase the cooking time by about 8 minutes.

Allow the muffins to cool on a rack for about 15 minutes then serve warm.

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