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.

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 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.

I’ve seen gingerbread muffins with lemon glaze on several websites and wondered how that combination would taste. I found a recipe for glazed gingerbread muffins on Sally’s Baking Addiction that looked tasty, so I decided to make a batch. The muffins were easy to throw together and tasted wonderful with the lemon glaze. My family said the recipe is a keeper–my daughter loved the muffins with lots of lemon glaze, while my husband and son both preferred them plain.

Glazed Gingerbread Muffins

Muffin Ingredients:

• ¾ cup unsulphured or dark molasses (do not use blackstrap; Grandma’s brand is a good choice)
• ½ cup unsalted butter, cut into smaller pieces
• 2⅔ cups flour
• 2 tsp ground ginger
• 1½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup sour cream (or plain yogurt), room temperature
• ½ cup whole milk, room temperature
• 1 large egg, room temperature
• Coarse sugar, for sprinkling

Lemon Glaze:

• ½ cup powdered sugar
• 1-2 tbsp fresh-squeezed lemon juice, to taste

Or if you’d prefer 

Vanilla Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk, to taste
• ½ tsp vanilla extract

How to Make Glazed Gingerbread Muffins

Preheat the oven to 425. Coat a muffin tray well with cooking spray.

Combine the molasses and butter in a large glass bowl and microwave for a minute, or until the butter is melted. Stir to combine and set aside to cool.

In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.

Add the sugar, sour cream, milk, and well-beaten egg to the molasses mixture and mix until very well combined.

Gradually add the molasses mixture to the flour mixture until just combined; don’t overmix. Side Note: The batter will be thick and a little lumpy.

Divide the batter among the prepared muffin tray, filling all the way up to the top. Sprinkle with coarse sugar, if desired (gives a nice crunch and highly recommend!).

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 11-14 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.

Make the lemon glaze by combining the powdered sugar and fresh lemon juice until it’s creamy and you reach your desired consistency.

Drizzle the lemon glaze on top of the cooled muffins, if desired. Serve and Enjoy.

Side Note: If you’d prefer a vanilla glaze, combine the powdered sugar, milk, and vanilla extract until it’s creamy and you reach your desired consistency.

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Glazed Gingerbread Muffins

Tender and flavorful glazed gingerbread muffins filled with fall spices and topped with a lemon glaze are the perfect holiday treat. 

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Muffin Tray

Ingredients

Muffin Ingredients:

• ¾ cup un-sulphured or dark molasses do not use blackstrap, Grandma's brand is a good choice
• ½ cup unsalted butter cut into smaller pieces
• 2⅔ cup flour
• 2 tsp ground ginger
• 1½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup sour cream or plain yogurt, room temperature
• ½ cup whole milk room temperature
• 1 large egg room temperature
• Coarse sugar for sprinkling

Lemon Glaze:

• ½ cup powdered sugar
• 1-2 tbsp fresh squeezed lemon juice to taste

OR Vanilla Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk, to taste
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 425. Coat a muffin tray well with cooking spray.
• Combine the molasses and butter in a large glass bowl and microwave for a minute, or until the butter is melted. Stir to combine and set aside to cool.
• In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
• Add the sugar, sour cream, milk, and well-beaten egg to the molasses mixture and mix until very well combined.
• Gradually add the molasses mixture to the flour mixture until just combined; don't overmix. Side Note: The batter will be thick and a little lumpy.
• Divide the batter among the prepared muffin tray, filling all the way up to the top. Sprinkle with coarse sugar, if desired (gives a nice crunch and highly recommend!).
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 11-14 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.
• Make the lemon glaze by combining the powdered sugar and fresh lemon juice until it's creamy and you reach your desired consistency.
• Drizzle the lemon glaze on top of the cooled muffins, if desired. Serve and Enjoy.
• If you'd prefer a vanilla glaze, combine the powdered sugar, milk, and vanilla extract until it's creamy and you reach your desired consistency.

I had a couple of sweet potatoes in the pantry that needed to be used up. Instead of making my normal breakfast hash, I decided to do some baking instead. I found a great recipe on Bakes by Brown Sugar for sweet potato muffins with a pecan streusel. I made them a bit extra special with a simple vanilla glaze, but otherwise kept to the original recipe. These glazed sweet potato muffins smelled so incredible while they were baking, and we all thought they were really delicious.

Glazed Sweet Potato Muffins

Potatoes:

• 2 medium sweet potatoes

Pecan Streusel:

• ½ cup pecans, toasted and chopped
• 5 tbsp brown sugar
• 3 tbsp unsalted butter, softened
• 1 tsp ground cinnamon
• ¼ tsp salt

Muffins:

• 1¾ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• 8 tbsp unsalted butter, melted and cooled
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 large eggs, at room temperature
• 1⅓ cups cooled sweet potato puree
• ¼ cup sour cream

Vanilla Glaze:

• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk, to taste

How to Make Glazed Sweet Potato Muffins

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Bake the potatoes by piercing the sweet potatoes, then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes. Remove them from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1⅓ cups of mashed sweet potato into a bowl to cool completely.  Side note: Use any remaining peeled sweet potato in pancake batter or dog treats. 

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

Prepare the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt in a small bowl; mix until crumbly. Set aside until needed.

Prepare the muffins by combining the flour, baking powder, baking soda, and salt in another small bowl; whisk until well combined.

Using a stand mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.

Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla, and beat until creamy and smooth.

Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don’t overmix.

Divide the batter equally between the 12 muffin cups.

Sprinkle the streusel evenly over the 12 muffins, pressing it slightly into the batter.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 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 placing them on a wire cooling rack to finish cooling.

Prepare the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creaminess. Drizzle over the cooled muffins. Serve and Enjoy.

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Glazed Sweet Potato Muffins

Fragrant and perfectly spiced glazed sweet potato muffins with the tastiest crunchy pecan streusel topping.

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking / Original by Bakes by Brown Sugar

Equipment

• Muffin Tin

Ingredients

Potatoes:

• 2 medium sweet potatoes

Pecan Streusel:

• ½ cup pecans toasted and chopped
• 5 tbsp brown sugar
• 3 tbsp unsalted butter softened
• 1 tsp ground cinnamon
• ¼ tsp salt

Muffins:

• 1¾ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• 8 tbsp unsalted butter melted and cooled
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 large eggs at room temperature
• 1⅓ cups cooled sweet potato puree
• ¼ cup sour cream
• 1 tsp vanilla extract

Vanilla Glaze:

• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk to taste

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with foil.
• Bake the potatoes by piercing the sweet potatoes, then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes.
• Remove them from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1⅓ cups of mashed sweet potato into a bowl to cool completely.  Side note: Use any remaining peeled sweet potato in pancake batter or dog treats.
• Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
• Prepare the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt in a small bowl; mix until crumbly. Set aside until needed.
• Prepare the muffins by combining the flour, baking powder, baking soda, and salt in another small bowl; whisk until well combined.
• Using a stand mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.
• Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla, and beat until creamy and smooth.
• Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don't overmix.
• Divide the batter equally between the 12 muffin cups.
• Sprinkle the streusel evenly over the 12 muffins, pressing it slightly into the batter.
• Bake the muffins by placing the muffin tin into the oven and baking for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature and reducing it helps create the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before placing them on a wire cooling rack to finish cooling.
• Prepare the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creaminess.
• Drizzle over the cooled muffins. Serve and Enjoy.