Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

Farmer’s market season is in full swing and there is nothing I love more than to wake up early on a Saturday to wander through stalls of fresh produce. My market basket never comes home with the same items each week as I’m slowly eating my way through each vendor’s delicious goods. A few weeks back it was Greek pastries, followed by spring salad mix and then this week’s find – blueberries!

Blueberry Coffee Cake Muffins

While I could have happily eaten my way through the pint, I set a handful aside to bake a batch of blueberry crumble coffee cake muffins. I’m not usually a huge muffin fan, but I had a craving hit me recently and this recipe hit the spot! Paired with a cup of tea, this breakfast almost was enough to make me want to jump out of bed in the morning instead of hitting the snooze button.

Blueberry Coffee Cake Muffins

Blueberry Crumble Coffee Cake Muffins

Ingredients:

Muffins:

  • 2 C. flour
  • 1 ¼ Tbs. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1/2 tsp vanilla extract
  • 1 C. honey
  • 1 eggs
  • 1 ½ C. plain yogurt
  • 1/4 C. milk
  • 1 stick butter, room temperature
  • 1 C. fresh blueberries

Crumble:

  • 1/4 C. brown sugar
  • 1 1/2 tsp. cinnamon

Glaze:

  • 1/2 C. powdered sugar
  • 1/2 C. milk

Directions:

  • Preheat the oven to 350 degrees.
  • Place baking liners into the muffin tray
  • In a large bowl, mix together the flour, baking powder, baking soda and salt.
  • Cut the butter into the flour mixture using a pastry cutter until the mixture resembles an oatmeal texture.
  • Remove 1 C. of the flour mixture and combine it in a bowl with the brown sugar and cinnamon.
  • In a separate bowl whisk together the wet ingredients.
  • Slowly combine the wet ingredients in with the flour mixture and stir until combined.
  • Gently stir in 1/4 C. of the crumble mixture and add in the blueberries.
  • Fill the muffin tins 3/4 of the way full, top with the crumble mixture and place in the oven.
  • Bake until a toothpick can be inserted into a muffin and come out clean (around 20-25 minutes)
  • Pull the muffins out of the oven and let cool.
  • Mix together the glaze ingredients until smooth and drizzle over the muffins.
  • Let the glaze set and then serve!
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Cinnamon Apple Protein Muffins

Cinnamon Apple Protein Muffins

I’m guilty of turning Costco runs into date night. Anyone else with me? I mean, the array of samples they offer on the weekend could be the equivalent of going to tapas bar. Am I right! On our last trip, I was intrigued by a large box of Kodiak Cakes mix. I’m usually not a fan of protein powders as they leave a chalky taste in my mouth, but I decided to give this cake mix a go.

Cinnamon Apple Protein Muffins

Pancakes were my first attempt seeing as the mix is advertised as flapjack and waffle mix. I was surprised on how fluffy they turned out and quickly became a fan. Since the pancakes worked out so well, I thought I would push my baking luck and try a muffin recipe. They came out of the oven smelling like a fall day and almost made me wish the leaves were changing color outside. Luckily, regardless of the season, these protein packed muffins are prefect for breakfast on the go.

Cinnamon Apple Protein Muffins

Cinnamon Apple Protein Muffins

Ingredients:

  • 1/2 C. chopped walnuts
  • 1/4 C. brown sugar
  • 2 C. Kodiak Cakes mix
  • 1 C. milk
  • 1 egg
  • 1/4 C. honey
  • 1/2 C. plain Greek yogurt
  • 1 Tbs. cinnamon
  • 1 C. apple, chopped

For the streusel:

  • Add 1/4 C. walnuts, 3 Tbs. brown sugar and 1 tsp. cinnamon in bowl and set aside

Directions:

  • Preheat oven to 350 degrees and place liners in a muffin tin.
  • Mix muffin ingredients until well combined.
  • Spoon mixture into muffin tins until 2/3 full.
  • Top with strudel mixture and bake in the oven for14-18 minutes.

Orange Chocolate Chip Muffins

Orange Chocolate Chip Muffins

If there is a way to sneak chocolate into breakfast, I’m on board! I’ve spoken about my love of the chocolate and orange flavor pairing, therefore, I’m shocked it took me so long to come up with this muffin recipe. Even with the few dark chocolate chips thrown into the batter, these muffins lean on the healthier side so you don’t need to feel guilty treating yourself to something sweet.

Orange Chocolate Chip Muffins

If you want to enjoy the “right out of the oven” pleasure each time you tuck into one of the muffins, just pop them in the microwave for a few seconds. When they come out they will be nice and warm with slightly melted chips. Perfection – am I right?!

Orange Chocolate Chip Muffins

If you have never indulged in a Jaffa cake or a Terry’s chocolate orange, let these muffins be your first step on your orange chocolate journey. Trust me, you won’t regret it! Follow the simple recipe below to enjoy these at home!

Orange Chocolate Chip Muffins

Ingredients:

  • 2 C flour
  • 1/3  C honey
  • 1 C dark chocolate chips
  • 3.5 tsp baking powder
  • 1 tsp salt
  • 1 eggs
  • 1/2 C milk
  • 1/2 C orange juice
  • 1/4 C coconut oil, melted
  • 1 Tbs orange zest

Directions:

  • Preheat oven to 400 F. Line muffin tin with liners.
  • In a mixing bowl, add the dry ingredients together.
  • In a separate bowl, whisk the wet ingredients together.
  • Slowly add in the wet ingredients to the dry and stir until well combined
  • Spoon the muffin mixture into the tins until they are 2/3 full
  • Bake in the oven for 16-20 minutes or until a toothpick comes out clean
  • Remove from the oven and let cool before serving