My local grocery store had some big, juicy blackberries on sale, but sadly, they are a bit too tart, so I made this easy recipe for blackberry muffins with crumble topping I found on Platings + Pairings. The muffins were tender and filled with berries and I loved the flavorful spiced crumble topping. Sadly, this recipe only made 9 muffins, but they were absolutely delicious, especially with an ice-cold glass of milk.

Blackberry Muffins with Crumble Topping

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter (melted)
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• ½ cup milk
• 1 cup fresh blackberries

How to Make Blackberry Muffins with Crumble Topping

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.

Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.

Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.

In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.

Slowly add the egg mixture to the flour mixture, then stir until just combined.

Fold in blackberries.

Divide batter evenly into muffin cups.

Evenly sprinkle crumble topping over each muffin.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Print

Blackberry Muffins with Crumble Topping

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 9 Muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin pan
• Wire Cooling Rack

Ingredients

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter melted
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract optional
• ½ cup milk
• 1 cup fresh blackberries

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.
• Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.
• Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.
• In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.
• Slowly add the egg mixture to the flour mixture, then stir until just combined.
• Fold in blackberries.
• Divide batter evenly into muffin cups.
• Evenly sprinkle crumble topping over each muffin.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

I wanted to make this easy jalapeno cheddar cornbread recipe to pair with the chipotle taco chili and Mexican wedge salad I was making for dinner. This spicy and cheesy corbread recipe is from Peas and Crayons, and it was easy to make, smelled awesome while it baked, and tasted fantastic. My daughter deemed it to be her favorite cornbread I’ve ever made, and the rest of us loved it too.

Jalapeno Cheddar Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp garlic powder
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 tbsp vinegar
• ½ cup unsalted butter, melted
• ½ cup white sugar
• 2 large eggs, room temperature
• ½ cup sharp cheddar cheese, grated
• ¼ cup fresh jalapenos, diced small
• 2 tbsp green onion, sliced

How to Make Jalapeno Cheddar Cornbread:

Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.

Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.

Whisk the melted butter and sugar in a large bowl until well combined.

Add the eggs and whisk until well combined.

Whisk in the sour cream mixture.

Stir in the cheddar cheese, jalapenos, and green onion.

Gradually stir in the cornmeal mixture until very few lumps remain.

Pour into the prepared baking dish.

Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.   

Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

Print

Jalapeno Cheddar Cornbread

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large Bowl
• Wire Cooling Rack

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp garlic powder
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 tbsp vinegar
• ½ cup unsalted butter melted
• ½ cup white sugar
• 2 large eggs room temperature
• ½ cup sharp cheddar cheese grated
• ¼ cup fresh jalapenos diced small
• 2 tbsp green onion sliced

Instructions

• Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.
• Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
• Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.
• Whisk the melted butter and sugar in a large bowl until well combined.
• Add the eggs and whisk until well combined.
• Whisk in the sour cream mixture.
• Stir in the cheddar cheese, jalapenos, and green onion.
• Gradually stir in the cornmeal mixture until very few lumps remain.
• Pour into the prepared baking dish.
• Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.
• Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

We received a lovely Christmas gift basket from my in-laws that included some beautiful, juicy pears. We ate most of them fresh, but I decided to bake these glazed pear crumb muffins with the last of them. The muffins were fun to make, smelled amazing while they baked, tasted fantastic, and made my husband and kids smile.

Glazed Pear Crumb Muffins

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter, melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs, at room temperature
• ½ cup Greek yogurt or sour cream, at room temperature
• 2 tsp vanilla extract
• ¼ cup milk, at room temperature
• 1½ cups pears, peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream, milk, or water
• ¼ tsp vanilla extract

How to Make Glazed Pear Crumb Muffins

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.

Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don’t overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.

Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.

Fold in the diced pear.

Spoon the batter evenly into each cup, filling each all the way to the top.

Spoon crumb topping on each, gently pressing it down so it sticks.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.

Drizzle the icing over the cooled muffins and serve. Enjoy.

Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days. 

Print

Glazed Pear Crumb Muffins

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs at room temperature
• ½ cup Greek yogurt or sour cream at room temperature
• 2 tsp vanilla extract
• ¼ cup milk at room temperature
• 1½ cups pears peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream milk, or water
• ¼ tsp vanilla extract

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
• Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don't overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.
• Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
• Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
• With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.
• Fold in the diced pear.
• Spoon the batter evenly into each cup, filling each all the way to the top.
• Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
• Drizzle the icing over the cooled muffins and serve. Enjoy.
• Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days.

I made a big pot of chili and a loaded garden salad for dinner, and wanted to prepare some cornbread to pair with them. Instead of my go-to cornbread recipe, I made this easy cornbread muffin recipe from Recipe Tin Eats, which intrigued me because it uses some creamed corn. These flavorful cornbread muffins were sweet, savory, and delicious, slathered with butter.

Cornbread Muffins

Wet Ingredients:

• ½ cup unsalted butter, melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn  (8.5 oz can)

Dry Ingredients:

• ¾ cup yellow cornmeal  (fine or medium coarse)
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar (can reduce to ¼ cup)
• ¼ tsp salt

How to Make Cornbread Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.

Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.

Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.

Pour the wet ingredients into the dry ingredients and mix until combined.

Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.

Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.

Brush the tops with melted butter, if desired.

Cool for a few minutes before moving them to a wire cooling rack.

Print

Cornbread Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cornbread Muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Wire Cooling Rack

Ingredients

Wet Ingredients:

• ½ cup unsalted butter melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn (1 (8.5-oz) can)

Dry Ingredients:

• ¾ cup yellow cornmeal fine or medium coarse
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar can reduce to ¼ cup
• ¼ tsp salt

Instructions

• Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.
• Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.
• Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.
• Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.
• Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
• Brush the tops with melted butter, if desired.
• Cool for a few minutes before moving them to a wire cooling rack.

We finally had a cooler day, and I was in the mood to bake, so I made this easy baked apple fritters recipe from A Kitchen Addiction. After baking, the fritters appeared like an apple cookie or muffin top, but once you broil the glaze on them and finish them with fresh glaze, and they cool, they look more like an apple fritter. These little tasty treats were a big hit with all of us.

Baked Apple Fritters

Apple Fritters:

• 1½ cups flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp salt
• 6 tbsp cold butter, cut into pieces
• ½ cup whole milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup Honeycrisp apple, peeled and finely diced

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1 tsp vanilla extract

How to Make Baked Apple Fritters

Preheat the oven to 400 degrees.

In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

In a small bowl, whisk together milk, egg, and vanilla extract.

Add to flour mixture and stir until just combined.

Gently stir in the apple.

Drop ¼ cupfuls of batter several inches apart on a baking sheet.  Side Note: If you want to make small fritters, use a heaping tablespoonful.

Bake for 10-12 minutes, or until bottoms are golden brown and center is set.  Side Note: If you are making small fritters, start checking for doneness at 8 minutes.

Remove to a wire cooling rack and turn the oven to broil.

After turning the oven to broil, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Brush a thin layer of glaze over fritters. Place under the broiler.

Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.

Carefully remove the baking sheet to a wire cooling rack.

Brush remaining glaze over the warm fritters.

Allow the glaze to harden and serve. Enjoy!

Side Note: These baked apple fritters are best eaten the same day.

Print

Baked Apple Fritters

Course Breads and Muffins, Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Large Bowl
• Baking Sheet
• Wire Cooling Rack

Ingredients

Apple Fritters:

• 1½ cups flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp salt
• 6 tbsp cold butter cut into pieces
• ½ cup whole milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup Honeycrisp apple peeled and finely diced

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
• Cut in cold butter until mixture resembles coarse crumbs.
• In a small bowl, whisk together milk, egg, and vanilla extract.
• Add to flour mixture and stir until just combined.
• Gently stir in the apple.
• Drop ¼ cupfuls of batter several inches apart on a baking sheet.  Side Note: If you want to make small fritters, use a heaping tablespoonful.
• Bake for 10-12 minutes, or until bottoms are golden brown and center is set.  Side Note: If you are making small fritters, start checking for doneness at 8 minutes.
• Remove to a wire cooling rack and turn the oven to broil.
• After turning the oven to broil, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
• Brush a thin layer of glaze over fritters. Place under the broiler.
• Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
• Carefully remove the baking sheet to a wire cooling rack.
• Brush remaining glaze over the warm fritters.
• Allow the glaze to harden and serve. Enjoy!
• Side Note: These baked apple fritters are best eaten the same day.

I was so excited when I found this easy recipe for pumpkin muffins on The Seasoned Mom because it uses a full can of pumpkin puree instead of a portion of one–I love that!  These muffins were super moist and stayed that way for a couple of days before they were all devoured. These easy pumpkin muffins made my kids very happy and I loved how simple they were to make.

Easy Pumpkin Muffins

Ingredients:

• 2 cups flour, sifted
• 1 ¼ tsp ground cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground allspice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)
• 1½ tsp vanilla extract
• Coarse sugar, for topping

How to Make Easy Pumpkin Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl.  Side Note: Sifting the ingredients will reduce lumps in the batter. 

In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.

Gradually add the flour mixture to the pumpkin mixture until just combined.

Pour evenly into the muffin tin.

Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.  Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

Print

Easy Pumpkin Muffins

Course Breads and Muffins, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin

Ingredients

• 2 cups flour sifted
• 1 ¼ tsp ground cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground allspice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs room temperature
• 1 15 oz can of pumpkin puree (not pumpkin pie filling)
• 1½ tsp vanilla extract
• Coarse sugar for topping

Instructions

• Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
• Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl.  Side Note: Sifting the ingredients will reduce lumps in the batter.
• In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.
• Gradually add the flour mixture to the pumpkin mixture until just combined.
• Pour evenly into the muffin tin.
• Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.  Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

I had a little ricotta cheese needing to be used up so I went in search of recipe ideas and found an easy recipe for lemon ricotta muffins on The Sequinned Life that sounded tasty. I adapted the recipe a bit by using vanilla extract instead of almond (because it’s what I had on hand) and I also made a lemon glaze to top them. These lemon muffins were simple to make and made my family very happy.

Lemon Ricotta Muffins

Ingredients:

Muffins:

• 1 ¾ cup flour
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup ricotta cheese (full-fat)
• 2 eggs
• ½ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• 3 tbsp fresh lemon juice + the zest of 1 large or 2 small lemons
• ¼ cup sliced almonds

For the Glaze:

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice, +/- depending on your desired thickness
• Zest from 1 small lemon

Preheat the oven to 350 degrees. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside. Side Note: I was able to make 11 muffins instead of 10.

Make the muffins by combining the flour, sugar, baking powder, and salt in a small mixing bowl and whisk well.

In a separate bowl, add ricotta cheese, eggs, melted butter, vanilla extract, lemon juice, and lemon zest.

Using a hand mixer, beat the wet ingredients together well until light and fluffy. Gradually add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be thick.

Scoop batter evenly into the 10 (or 11) prepared muffin cups. The batter should come up to just below the top of each muffin cup.

Evenly scatter sliced almonds over the top of the muffins and lightly press them onto the surface.

Bake for 20-22 minutes, or until the edges are golden brown and a wooden tester inserted in the center of a muffin comes out clean.

Let the muffins cool in the muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.

Make the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest in a small dish until creamy and smooth.

Once the muffins are completely cool, drizzle the lemon glaze over top of the muffins and let harden before serving or storing. Enjoy!

Print

Lemon Ricotta Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10 muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin

Ingredients

Muffins:

• 1 ¾ cup flour
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup ricotta cheese full-fat
• 2 eggs
• ½ cup unsalted butter melted
• ½ teaspoon vanilla extract
• 3 tbsp fresh lemon juice + the zest of 1 large or 2 small lemons
• ¼ cup sliced almonds

For the Glaze:

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice +/- depending on your desired thickness
• Zest from 1 small lemon

Instructions

• Preheat the oven to 350 degrees. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside. Side Note: I was able to make 11 muffins instead of 10.
• Make the muffins by combining the flour, sugar, baking powder, and salt in a small mixing bowl and whisk well.
• In a separate bowl, add ricotta cheese, eggs, melted butter, vanilla extract, lemon juice, and lemon zest.
• Using a hand mixer, beat the wet ingredients together well until light and fluffy. Gradually add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be thick.
• Scoop batter evenly into the 10 (or 11) prepared muffin cups. The batter should come up to just below the top of each muffin cup.
• Evenly scatter sliced almonds over the top of the muffins and lightly press them onto the surface.
• Bake for 20-22 minutes, or until the edges are golden brown and a wooden tester inserted in the center of a muffin comes out clean.
• Let the muffins cool in the muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.
• Make the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest in a small dish until creamy and smooth.
• Once the muffins are completely cool, drizzle the lemon glaze over top of the muffins and let harden before serving or storing. Enjoy!

If you are a muffin top lover, this easy recipe for blueberry drop biscuits is for you! My favorite part of a muffin is the top, so when I found this easy recipe for blueberry biscuits on Two Peas & Their Pod, I knew I would make them. These buttermilk drop biscuits were super simple to make and my whole family thought they were delicious, especially with the lemon glaze on top.

Blueberry Drop Biscuits

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar, for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice, to taste
• 1/2 teaspoon lemon zest

How to Make Blueberry Drop Biscuits

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.

In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.

Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.

Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.

Sprinkle the tops of each biscuit with turbinado sugar.

Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.

Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet.

Transfer biscuits to wire rack and let them cool completely.

While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.

Drizzle the glaze over the cooled biscuits and serve. Enjoy.

Print

Blueberry Drop Biscuits

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 biscuits

Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Equipment

• Baking Sheet

Ingredients

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• ½ cup unsalted butter melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice to taste
• ½ teaspoon lemon zest

Instructions

• Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.
• In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
• Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.
• Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
• Sprinkle the tops of each biscuit with turbinado sugar.
• Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.
• Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let them cool completely.
• While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.
• Drizzle the glaze over the cooled biscuits and serve. Enjoy.

I recently tried making chicken tikka masala (recipe to come) and decided to make an easy flatbread recipe (no yeast) that I found on Cafe Delites to pair with it.  This tasty flatbread was so simple to make! I made them extra special by brushing garlic butter on top before serving. We all loved these delicious mini flatbreads and think they paired nicely with the chicken tikka masala, and would also be tasty with butter chicken.

Easy Flatbread Recipe (No Yeast)

Flatbread Ingredients:

• 1 1/2 cups of flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk, divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic, finely minced, to taste
• 2 tsp fresh parsley, finely chopped

How to Make an Easy Flatbread Recipe (No Yeast)

Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.

Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.

Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads

Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.

Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.

Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.

Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn’t need any extra flour at this point to knead, as the oil from the dough will help it from sticking.

Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.

Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.

Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.

While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.

Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.

Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.

Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

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Easy Flatbread Recipe (No Yeast)

Course Breads and Muffins

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 mini flatbreads or 4 large

Author Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Rolling Pin or Tortilla Press
• Nonstick Skillet

Ingredients

Flatbread Ingredients:

• 1 ½ cups of flour
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic finely minced, to taste
• 2 tsp fresh parsley finely chopped

Instructions

• Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.
• Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.
• Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads
• Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.
• Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.
• Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.
• Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn't need any extra flour at this point to knead, as the oil from the dough will help it from sticking.
• Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.
• Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.
• Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
• While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.
• Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.
• Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.
• Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

I found this delicious and easy recipe for blueberry-raspberry muffins on Natasha’s Kitchen and adapted it to work with what I had on hand so I wouldn’t have to go to the grocery store. The muffins were super easy to make and turned out really moist and flavorful. My daughter raved about them, which always makes my day.

Blueberry-Raspberry Muffins

Ingredients:

• 1 cup of white sugar
• 2 large eggs, room temperature
• 1 cup Greek yogurt
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup fresh blueberries, divided
• 1/2 cup fresh raspberries, divided
• Turbinado sugar or white sugar, optional

How to Make Blueberry-Raspberry Muffins

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.

Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.

Combine the flour, baking powder, and sea salt together in a small bowl; mix well.

Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don’t overmix!

Gently fold in most of the blueberries and raspberries until just combined.

Divide the batter equally into prepared muffin tin.

Gently press the last remaining berries into the top of each muffin.  Side Note: This step is optional but makes the muffins look prettier after baked.

Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don’t open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 

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Blueberry-Raspberry Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Muffin pan
• Hand Mixer or Stand Mixer
• Wire Rack

Ingredients

• 1 cup of white sugar
• 2 large eggs room temperature
• 1 cup Greek yogurt
• ½ cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp sea salt
• 1 cup fresh blueberries divided
• ½ cup fresh raspberries divided
• Turbinado sugar or white sugar optional

Instructions

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.
• Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.
• Combine the flour, baking powder, and sea salt together in a small bowl; mix well.
• Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don't overmix!
• Gently fold in most of the blueberries and raspberries until just combined.
• Divide the batter equally into prepared muffin tin.
• Gently press the last remaining berries into the top of each muffin.  Side Note: This step is optional but makes the muffins look prettier after baked.
• Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don't open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.