Archive for Muffins

Oatmeal Chocolate Chip Muffins

I’m leaving for China this coming Sunday. (Can I get a what WHAT??) Don’t worry, I have posts lined up while I’m gone.

There are errands to do, ends to tie up (as it’s also my last week of school), things to buy, and bags to pack. In all the frenzy, I developed a craving for muffins. Something I can run out the door with and get enough of an energy boost to keep me going. Cue wonderful muffin recipe falling into my lap.

These muffins are delicious. They’re grainy and healthy tasting but with just enough chocolate to satisfy my sweet tooth. The hint of cinnamon in the background of it all doesn’t hurt either. And bonus you don’t even need to break out any electrical mixers for this – it can all be done with a whisk and a spatula inĀ  just two bowls. Oh yes, this recipe is all kinds of wonderful.

Now if you’ll excuse me, I have to call my credit card company so that I don’t get completely cut off in the middle of China.

PS. Have you been to China? We’re going to Beijing, Shanghai, and Hanzhou with a day trip to the Great Wall (we’re thinking Mutianyu). Any recommendations/tips/advice are much appreciated.

Oatmeal Chocolate Chip Muffins
adapted from How Sweet It Is

Makes 12 muffins.

Ingredients

  • 1 c rolled oats
  • 1 c milk, divided (I used whole)
  • 1 egg
  • 1/3 c light brown sugar, packed
  • 1 1/2 tsp vanilla extract
  • 1/4 c (1/2 stick) unsalted butter, room temperature
  • 1 c white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 c semisweet chocolate chips

Instructions
Preheat oven to 350F. Line muffin tin with paper liners or grease with nonstick spray.

In a small bowl, mix rolled oats and 1/2 c milk. Set aside for 5 minutes.

In a separate bowl, whisk together egg and brown sugar until caramel-colored and well combined. Add in vanilla and butter and whisk until combined (some chunks are okay). Add in oat mixture, flour, baking soda, cinnamon and salt. Mix. Stir in remaining 1/2 c milk. Finally fold in chocolate chips. Portion out about 1/4 c batter per muffin cup and bake for 18-20 minutes.

I didn’t even share these with Boy. I ate all of them myself. Yum!

Blueberry Applesauce Muffins

I’m planning a trip out of the country.

(YAY!)

We’re flying off to Beijing in May for the wedding of one of the cutest couples I’ve ever met. They did a cross-continent long distance relationship for several years before finally deciding to tie the knot. And they’re having a huge wedding in Beijing to do it! (They’ll have one in the USA too but this is a wonderful excuse to trek over to Asia so I’m going with it.) Boy and I plan on flying out to Beijing, spending a week or so exploring that area of China, and then roaming on over to Japan for a week or so. I’m quite excited even though it’s months and months away.

I’ve begun planning, reading up on how to do Japan on a budget because Tokyo is supposedly the most expensive city in the world. For two broke-as-a-joke medical students, that doesn’t sound good. But I’m determined to make it work.

Any tips on where to go/eat or what to do in Beijing or Japan are more than welcome!!

All this thinking about leaving the country, however, made me already start to miss home. Planning vacations stresses me out a bit and trying to figure out how to cram an entire country in one week is overwhelming. My train was about to pull into freak-out central and that’s never good.

So I made these blueberry muffins to remedy the situation (my growling tummy was thankful too). Oh goodness did they hit the spot! They were spicy (in that cinnamon sort of way) and homey and all sorts of comforting. I guarantee you they’ll give you warm and fuzzies. The crispy little topping was perfect too, a lovely contrast to the soft, moist interior created in part by the addition of applesauce to the typical blueberry muffin mix.

How can you argue with the simplicity of a great blueberry muffin?

In a bite and a half, all was right with the world.

Blueberry Applesauce Muffins
adapted from epicurious

Makes 12 muffins.

Ingredients

For muffins:

  • 1 1/2 c + 1 tbsp all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1 c light brown sugar, packed
  • 1/2 c (1 stick) + 3 tbsp unsalted butter, melted
  • 1 c applesauce, unsweetened or cinnamon flavored
  • 1 c fresh blueberries, or frozen and thawed

For topping:

  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp nutmeg
  • 2 tbsp quick-cooking oats

Instructions

Preheat oven to 400F.

For muffins: Toss blueberries in 1 tbsp flour and set aside.

Whisk together remaining flour, baking powder, baking soda, spices, and salt in a bowl and set aside.

In another bowl, whisk together eggs and brown sugar until well combined. Slowly add melted butter, whisking the whole time until creamy. Stir in applesauce followed by flour mixture. Finish by stirring in the blueberries and divide among muffin cups.

For topping: Stir all ingredients together and sprinkle atop muffins.

Bake until puffed and golden, about 20 minutes.

Seriously. Any ideas on what we can/should do in Beijing and/or Japan?

And what makes you feel at home?

Blueberry Crumb Muffins

So.. I thought I’d have time to blog this month. I knew it’d be a little difficult given the notoriety of long hours on this particular rotation but I was not exactly prepared for THIS. Suffice it to say, I get four to five hours of sleep a night and it’s most definitely not by choice. I stand pretty much all day (which amounts to somewhere between 12-14 hours). And yesterday was the first day I’ve eaten lunch all week. I didn’t have to go in yesterday.

Yeah.

When I realize my schedule is so gosh darn sleepless, there’s only one thing I can think to make in the kitchen.

Muffins.

(Yes yes, I was going to give you a cupcake recipe today but I haven’t had the chance to make a proper batch and really I need need muffins right now.)

Ali most definitely knows what she’s doing with these muffins. The crunchy topping and the soft, moist blueberry packed muffin seriously make the greatest combination. Perfection in a blueberry muffin. I gave a couple to my brother whose roommate is apparently a blueberry muffin fiend. Rave reviews from this self-proclaimed blueberry muffin afficionado. So take it from us, these are fabulous.

Blueberry Crumb Muffins
adapted from vanilla & lace

Makes 12 muffins.

Ingredients:
1 1/2 c all-purpose flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 c fresh blueberries
for topping:
1/2 c sugar
1/3 c all-purpose flour
1/4 c butter, cubed
1 1/2 tsp cinnamon

Instructions:
Preheat oven to 400F. Prepare muffin tin with either cups or spray.

Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup, add egg, followed by enough milk to fill the cup. Mix wet and dry ingredients. Fold in blueberries. Fill muffin cups 2/3 full.

For the topping, mix all the ingredients together with a fork until crumbly. Sprinkle over muffins.

Bake for 20-25 minutes.

Oh yes.. this is good stuff.

– Sharlene