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Butteryum food blog recipes

Filtering by Category: muffin recipes

Mini Strawberry Banana Muffins

Patricia @ ButterYum

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Items used to make recipe:

(affiliate links)

Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe

Ingredients

  • 3 cups all purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon fine salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 3 large eggs

  • 1/2 cup canola oil

  • 1 1/2 cups mashed ripe bananas

  • 2 cups minced fresh strawberries (plus more for garnish, optional)

  • 1-2 tablespoons turbinado sugar for sprinkling (optional)

Directions

  1. Preheat oven to 350F.

  2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)

  3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.

  4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.

  5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.

  6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).

  7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).

  8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

  9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

  • Allow muffin pan to cool completely before baking subsequent batches.

  • Store cooled muffins in an airtight container.  

adapted from noreenskitchen.com

2 Comments
categories quick bread recipes, breakfast recipes, snack recipes, muffin recipes, fruit recipes
tags snack recipes, banana recipes, breakfast recipes, muffin recipes, strawberry recipes, mothers day recipes

Pomegranate Ginger Muffins

Patricia @ ButterYum

I look forward to pomegranate season each year.  As soon as they appear at Costco, I grab a case and rush home to break into them.  We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins.  I hope you'll like them as much as we do. 

This recipe is pretty straight forward. The first thing we need to do is preheat the oven and prepare our muffin tin (this one is my favorite). I always spray my pans with Baker's Joy - it enables my baked goods to release perfectly.

Combine room temperature milk, a room temperature egg, and melted butter; set aside.

Have you had the pleasure of trying crystallized ginger? Good stuff!

Cut the crystallized ginger into 1/4-inch pieces. It's pretty sticky stuff so I find sharp kitchen shears work better than a knife for this job.

Ginger ready to go - I cut a little extra for nibbling.

These are pomegranate arils (seeds). If you'd like to see how I get the arils out of the pomegranate, here's a tutorial. We're going to need to reserve 70 arils for garnish. That's about 1/4 cup.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the grated lemon zest. A microplane zester is the perfect tool to use for the job.

And the chopped ginger and pomegranate arils.

Stir everything together well; be sure the ingredients are evenly distributed.

Time to add the milk mixture.

Stir just until combined - don't be alarmed if you see a few lumps in the batter.

Evenly distribute batter into the prepared muffin pan.

Sprinkle the muffin tops with turbinado sugar. You can use granulated sugar if that's all you have, but the turbinado crystals are larger so they sparkle and add a nice crunch.

The muffins would be great if we stopped right here, but I have one more finishing touch to add.

Dot the top of each muffin with 6 arils, pressing them gently to make sure they stick to the batter. Pop the pan in the oven and bake for 12-16 minutes or until a toothpick inserted near the center comes out clean.

Mmmmmmmmmmm.

Note that the muffins didn't stick to the pan at all. I contribute that to the fact that 1) I used this awesome commercial quality muffin pan, and 2) I sprayed my pan with Baker's Joy.

Items used to make this recipe:

(affiliate links)

Pomegranate Ginger Muffins

Printable Recipe

Ingredients

  • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)

Direction

  1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

1 Comment
categories breakfast recipes, muffin recipes, fruit recipes
tags pomegranate recipes