morning glory muffins

Are you one of those who combines different cereals for breakfast? I definitely am. I got hooked decades ago in college. With the cafeteria's huge selection, I mixed away. I haven't stopped since. (This morning it was Kashi GoLean Crunch with Peanut Butter Captain Crunch. I mix high/low, healthy/unhealthy. I need balance in my life.)

I appreciate variety, and that's why I'm drawn to these muffins. You could call these Everything-but-the-kitchen-sink and be very close to the truth. The more stir-ins, the merrier.

banana buttermilk muffins

Oui! Yes! Another way to use up those spotted bananas on the counter.

This one is a healthy option. Well, healthier than some of the other choices out there. I love the light texture, the low fat content (only 2 tablespoons of oil!) and the combination of wheat and all-purpose flours. The walnuts contribute heart-healthy omega 3 fatty acids, but if you prefer a little decadence, sub in some chocolate chips.

pumpkin muffin with eggnog cream cheese

BRACE YOURSELF! Yes, it is another pumpkin recipe. I'd been wanting to try a muffin recipe with cream cheese ever since I saw one at Starbucks this fall, and kitchn.com conveniently had a lovely one to try.

sun-dried tomatoes, feta, and oregano muffins {sms}

Hello! I have been missing out for awhile now on all the baking fun at Sweet Melissa Sundays. We are near the end of baking through Melissa Murphy's The Sweet Melissa Baking Book— can you believe it— and this week, I am hosting. We have tried all the other versions of her savory muffins; this Mediterranean combination is fantastic would be perfect with a quiche or egg dish. On its own isn't too shabby either.

chai-tea mini cupcakes {msc}

I LOVE Chai Tea (thank you, Starbucks and Tazo, for introducing us!) 

The combination of spices — cardamom, cinnamon, ginger, cloves—are enticing and appealing. (Oh, I can smell it right now, and I might have to stop by after my workout later on.)

pumpkin chocolate chip muffins {bwd}

Fall and pumpkin go hand in hand. Once the leaves start changing colors, I'm itching to bake something with it. Today's Baking With Dorie assignment is perfect for the pumpkin state of mind I'm in.

savory muffins with caramelized onion and gruyère~ sort of {sms}

I LOVE MUFFINS.  Always have, always will.  They are comfort food and were one of my first steps into the wonderful world of "dessert for breakfast."

Which is why I have never made a savory muffin.  Muffins to me should always be sweet.  Savory?  Save that for later in the day... and never in muffin form.

Baking with Sweet Melissa Sundays is all about expanding one's horizons, so it's about time I try out a savory muffin recipe.  After reading the issues several bakers had with Sweet Melissa's recipe, I did a little finagling, because dry muffins are the bane of my existence.  Less flour and shorter baking time cures the moisture problem.

This is a great recipe on which to riff.  Substitute your veggie and cheese of choice for my decidedly french-influenced muffin, and the results will still be fabulous.

Take a look at what Andrea at Nummy Kitchen did, as well as all the other lovely ladies at Sweet Melissa Sundays.

Savory Muffins with Caramelized Onion and Gruyère
adapted from Sweet Melissa Baking Book by Melissa Murphy


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
pinch of cayenne pepper
pinch of salt
8 tablespoons unsalted butter, melted and cooled
2 large eggs, room temperature
¾ whole milk, room temperature
⅔ cup caramelized onions
⅔ cup shredded gruyère cheese, plus more for topping
1 tablespoon chopped fresh thyme

Preheat the oven to 350ºF.  Line a standard 12-cup muffin tin with muffin papers.

In a large bowl, whisk together the flour, baking powder, salt, pepper, cayenne, and sugar.

In a small bowl, whisk together the melted butter and eggs. Whisk in the milk until combined.

Add the onions, cheese and thyme to the flour mixture and gently toss with your fingers to coat.  Make a well in the center.  Pour the butter mixture into the center of the well, and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.  Do not over mix.

Divide the batter evenly among the prepared muffin cups, filling each cup full.  Sprinkle additional cheese atop each cup.  Bake for 20 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean.  Remove to a wire rack to cool.

{sms} Orange Blueberry Muffins with Pecan Crumble

Back in college, I loved eating at a fantastic shop in Glen Ellyn, IL, called Spice 'N Easy.  I would go with girlfriends for breakfast and would always look forward to fabulous coffee and delicious muffins, particularly the Raspberry Buttermilk Muffin.  The love affair with sweet breakfast foods has not abated, whether it be french toast, pancakes, cheese blintzes, chocolate babka, sour cream coffee cake... you get the drift. I, however, have never tried an Orange Blueberry Muffin, so this week's Sweet Melissa Sunday's pick is one that I looked forward to making.

Once again, I launched into the recipe without reading the recipe.  I put all the dry ingredients together, which made for clumpy brown sugar, which then had to be thrown into a food processor. After reading the comments from other bakers,  I adjusted the recipe to avoid "heavy" and "dry".  I don't mind dense, but I definitely want moist!

I ♥ Costco

Well, I should say I ♥ Costco conditionally, like when I can get in and out of there in ten minutes.  The Husband, on the other hand, is always ready for a Costco run.  We love the savings on contact lenses, quality meats, La Brea Bakery breads, pecans, butter, and ... BANANAS.

We never seem to finish the huge bunch of bananas from there and they ALWAYS end up looking like this-

which means, It's Time to Make the Muffins.

The recipe I've fallen in love with is The Barefoot Contessa's Banana Crunch Muffins.  Montclair Diva's Daughter put it succinctly-"This is everything that a muffin should be."  I believe that she was referring to the combination of banana, butter, coconut, and nut mixed into a moist, flavorful cake.

I find it a bit odd that the act of mashing bananas always bring back 35 year-old memories of my mom doing that for The Baby Brother.  I think I was intrigued that you could pulverize something with a fork. I changed Ina's recipe slightly in the amount of sugar and butter (less of both) and in the procedure of mixing wet into dry.  The recipe below is my adaptation. 

I love that this becomes

this in the amount of time it takes me to drive the school carpool.

Banana Crunch Muffins
adapted from the barefoot contessa cookbook by Ina Garten

3 c. all-purpose flour
1 1/2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. unsalted butter, melted and cooled
2 extra-large eggs, room temperature
3/4 c. whole milk
2 t. pure vanilla extract
1 c. mashed ripe bananas (2 bananas)
1 c. medium-diced ripe bananas (1 banana)
1 c. small-diced walnuts
1 c. granola
1 c. sweetened shredded coconut
Dried banana chips, granola, or shredded coconut (optional)

Preheat the oven to 350º F.

Line 18 large muffin cups with paper liners.  Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. In a separate medium bowl, mix together the butter, eggs, milk, mashed bananas and vanilla. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.  Gently fold in the diced bananas, walnuts, granola and coconut.  Spoon the batter into the paper liners, filling each one to the top.  Top each muffin with dried banana chips, granola, or coconut, if desired.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.