How To make Good Enough For Grandma Apple Streusel Muffin
1 1/2 c Flour, all purpose
1 c Sugar
2 ts Baking powder
2 ts Cinnamon, ground
1/4 ts Baking soda
1/2 ts Cloves, ground
1 c Apple, peeled and chopped
1/2 c Walnuts, chopped
2 Eggs, beaten
1/2 c Buttermilk or sour milk
1/4 c Butter or margarine
1/2 c Flour, all purpose
1/3 c Brown sugar, packed
1 t Cinnamon, ground
1/4 c Butter or margarine
My grandma never made these muffins, but she could have, relates John T. Ham, Jr., of Cedar Rapids, Iowa. "They're good, old-fashioned grandma quality. Serve them any time of the year, but take along some for a breakfast picnic. Or wait till a picnic draws close and bring them out as an end-of-the-day treat." At least four generations of John's clan have rated Devil's Backbone State Park near Strawberry Point, Iowa, their top picnic spot. 1. In a large bowl, combine 1 1/2 cups flour, 1 cup
sugar, baking powder, 2 teaspoons cinnamon, baking soda, and cloves.
Stir in apple and walnuts. 2. Combine eggs, buttermilk, and melted butter. Add
flour to the mixture. Stir till just combined. Spoon batter into greased muffin cups or pans lined with paper bake cups. 3. For Streusel topping, in a small bowl, stir
together the 1/2 cup flour, the brown sugar, and 1 teaspoon cinnamon. Stir in softened butter. Sprinkle over batter in muffin cups. 4. Bake in a 400 degree oven for 20 to 25 minutes.
Serve warm.
How To make Good Enough For Grandma Apple Streusel Muffin's Videos
Pumpkin & Spiced Muffins with Streusel Top
These soft and spicy muffins made with pumpkin puree are topped with a pecan streusel topping that adds a wonderfully sweet and flavoursome crunch. They are great for breakfast, for grab and go or for an afternoon treat.
Chapters/Time Codes:
0:00 Introduction
0:57 Preheat the oven
1:20 Ingredients
4:27 Mix the streusel topping
5:57 Make the batter
10:24 Fill the muffin pan and top
11:25 Bake the muffins
11:46 Results and taste test
Recipe:
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How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
This is the only blueberry muffin recipe you’re gonna need… and you probably have most of the ingredients on hand to make it (besides the blueberries). In this video, Nicole shows you how to make blueberry muffins from scratch for an easy breakfast that’s more affordable (and way more delicious) than anything you can get out of a box. These homemade muffins are crunchy on the outside, thanks to a crumbly streusel topping, yet tender and buttery on the inside. In other words, they really are to die for, as the recipe title proudly states. Plus, stay tuned for the tips and tricks you need to know before baking, including the key to moist muffins and evenly distributed blueberries.
Get the recipe here:
#Recipe #Muffins #Blueberry #BlueberryMuffins #Breakfast #Baking
0:00 Introduction
0:08 How to Make Muffin Batter
0:39 How to Fill Muffin Cups
1:10 How to Make Crumbly Topping
2:01 Final Result
2:20 Taste Test
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How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
Apple Muffins Dairy Free Gluten Free
Nothing says fall like the smell of baking apples and cinnamon. I took a regular cake recipe that you can convert to gluten free and dairy free. They are so good and moist and a tasty breakfast muffin!
Ingredients:
2 C. Sugar (you can use sugar of your choice)
3 eggs beaten lightly with a fork
1-1/2 C. Vegetable oil
1/4 C Apple cider
3 C. GF flour of your choice (make sure if it doesn't have Xanthum gum to add a teaspoon to flour)
1t. Baking soda
1/2 t. Baking powder
1/2 t. Salt
1 T. Cinnamon
1 t. Vanilla extract
3 C. Apples of your choice (I used 4 gala apples) diced small
1 C. Shredded coconut
1 C. Chopped nuts of your choice (I used pecans)
Directions:
Heat oven to 325 and use muffin cups or make into a 9X13 sprayed pan if you want a cake.
Mix wet ingredients with sugar. Stir to incorporate sugar.
Sift flour, salt, baking soda, baking powder, cinnamon into a bowl. (optional but recommended)
Slowly mix flour mixture into the wet mixture and incorporate.
Add coconut and nuts and mix together.
Spoon into muffin cups about 3/4 full.
Bake for 25-30 minutes testing starting at 25 minutes. Cool completely before eating for best results.
Freeze what you want to save for later.
Camera work by Cameraman Paul
Editing by Nana
Apple Crisp Cupcakes
Buttercream Blondie goes all out with these cupcakes. She bakes cinnamon-vanilla cupcakes with a caramel-apple filling and adds whipped cream and her own special crispy topping - to form a high-rise cupcake extravaganza. Don't forget Meg's signature touch of just the right amount of liquor. This time it's bourbon!
Blueberry Oatmeal Muffins | Quick + Easy + Make-Ahead Recipe | Bake With Me
BLUEBERRY OATMEAL MUFFINS RECIPE:
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Gluten Free Muffins that don't Suck
Try these gluten free and grain free apple cinnamon muffins made with almond flour. CG has been making muffins up the wazzoo lately, and these almond flour muffins are moist and
delicious and some of my favorites. Don't be put off by terms like gluten free and grain free, just focus on delicious. Try this semi healthy muffin recipe out, and feel free to experiment with
recipe substitutions as well, like maple syrup instead of coconut sugar, or ginger instead of apples, or banana instead of apple sauce. Muffins are great treats, but they don't have to be bad for
you.Print the complete gluten free muffin recipe here:
Give this apple-cinnamon muffin recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists:
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Gluten Free Grain Free Muffins
(this recipe makes about 8 muffins)
Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL
Dry Ingredients:
2 cups ALMOND FLOUR
1 heaping Tbsp CINNAMON
1 tsp BAKING SODA
¼ tsp SALT
'Wet' Ingredients:
3 regular EGGS
2 tsp VANILLA
4 Tbsp COCONUT SUGAR or use 1/3 cup maple syrup
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL
1 medium APPLE, diced
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor
How to Make GF Apple Cinnamon Muffins
Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
Mix crumble topping ingredients together. Coconut oil should be in a solid state,
so cut into the mixture like butter, then store crumble in fridge while mixing together the rest of the batter.
Mix the dry ingredients together and set aside.
In mixing bowl, whisk eggs together. Mix in vanilla and coconut sugar. Add applesauce and melted coconut oil and mix again.
Add dry ingredients to wet, mixing just until all ingredients are wet, no need to overmix. Add apples and mix gently.
Divide batter equally between 8 muffin cups.
Top each muffin batter cup with crumble topping, as much as you like.
Bake in preheated oven at 375 dgrees for 10 minutes. Turn muffins around; bake for another 10 minutes.
Test for doneness with a toothpick. The muffins are ready to come out if have very little on the toothpick. If not done, test after 4 minute intervals of additional cooking. No reason to get this
far and then burn your muffins!
Cool on rack for at least 5 minutes.