Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday

Nov 5, 2012 by

Hi folks! It’s the start of the start of a brand new week and I’m happy to be joining #MuffinMonday today. It has been a rough couple of weeks and I’m doing all I can to get back into the kitchen more often for blogging purposes. One of my biggest challenges of course, is this season of limited natural light which is ideal for food photography. It’s a common complaint. But I’ve decided that no matter what, I will be taking photographs. If I’m not happy with the result, then at least I tried. For a long time, I refused to do my shoots after dark, even with the equipment that I had. The result just wasn’t pleasing to me. I’ve since then tried to come up with solutions to give me decent images after dark or with low lighting. So todays photos are my first with a weird and wacky temporary set up. I laugh about  it because its nothing like the bright home studio with windows from floor to ceiling that I often day-dream about.

Today’s recipe is from Taste.com.au and is filled with nutty goodness. I made my substitutions based on what I had on hand. I  had some dried cherries that I wanted to use and wouldn’t you know, I had just enough to make this recipe. I also wanted a streusel topping instead of crumbling crushed nuts on top.

Cherry Almond Spiced Muffins with Almond Streusel

 

 

Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday

Recipe Type: Muffin
Author: Lyn via Taste.com.au
Prep time:
Cook time:
Total time:
A dense, nutty muffin with chunks of cherries and an almond streusel on top
Ingredients
  • 1 Cup Dried Cherries
  • 2 Cups Self-Raising Flour
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Slivered Almonds
  • 2 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 3/4 Cup Buttermilk
  • 1/2 Cup Vegetable Oil
  • 1 Egg, lightly whisked
  • For the streusel:
  • 1/4 Cup Almond Flour
  • 1/4 Cup Unbleached, All-Purpose Flour
  • 1/2 Cup Turbinado Sugar
  • 5 Tbsp Cold Butter, diced
  • 1/2 Tsp Cinnamon
Instructions
  1. Preheat oven to 392°F
  2. Line 12 x cup muffin pan with paper cases.
  3. Soak cherries in boiling water for about 10 minutes. Drain and set aside.
  4. In a large bowl, add flour, sugar, slivered almonds, ginger, cinnamon, nutmeg and cherries.
  5. In a small measuring cup, combine buttermilk, oil and egg with a whisk.
  6. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix).
  7. Spoon evenly among the lined pans.
  8. Combine the the ingredients for the streusel in a small bowl and sprinkle over the muffins.
  9. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested.
Notes

This recipe yields 12-15 muffins

 

The first thing I noticed was that the streusel was very crumbly but also delightfully crunchy due to the turbinado sugar. I like crunchy, so thats ok.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Because the streusel has ground almonds, the nutty flavour was heightened.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

My greatest delight about this muffin, is the burst of tart  flavour if you are lucky enough to sink your teeth into a piece of cherry. Its not too sweet, not too tart but certainly perks you up a bit.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Have an amazing week!

 

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Link to the Muffin Monday page: http://bakerstreet.tv/muffin-monday/

Link to Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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Honey Cornbread Gruyère Muffins for #MuffinMonday

Oct 15, 2012 by

Good Monday morning to you all! Ready for another #MuffinMonday? I hope so – because today’s recipe is nothing short of tasty simplicity!

Our recipe is by Down Home With The Neelys from Food Network. I’m always looking at ways to bake with cornmeal. Yes, I’m quite fond of it. I was more than happy when I saw the ingredients. I was wondering what I could do to make this one different. I was tempted to leave it just as it is, actually. I’ll probably follow the original recipe at some point. But I decided to use up some Gruyère cheese that I had to see how well it would incorporate into the recipe. As fate would have it….it turned out FABULOUS! I liked the sweet and salty combination.I think next time, I’ll take hubby’s advice and cut the cheese into cubes instead of shredding. Perhaps it will be interesting to bite into chunks of melted cheese. We’ll see!!! Something tells me he enjoys #MuffinMonday just as much as I do.

For now, I just want to let you all know, that this muffin is perfect with a cup of coffee….especially on a Monday morning after a super busy weekend.

 

Honey Cornbread Gruyère Muffins

 

Honey Cornbread Gruyère Muffins

Recipe Type: Muffins
Author: Lyn, adapted from Down Home With The Neelys
Prep time:
Cook time:
Total time:
Cornmeal Muffins sweetened with honey, extra flavour with Gruyère cheese
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • 1 Cup Shredded Gruyère cheese
Instructions
  1. Preheat oven to 400F
  2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium-sized bowl, combine milk, eggs, butter, and honey
  4. Add the wet to the dry ingredients and stir until just mixed
  5. Place muffin paper liners in a 12-cup muffin tin.
  6. Evenly divide mixture into the muffin cups
  7. Bake for 15 minutes until golden.

 

Yes, this is exactly how I had it. The kids were waiting patiently for me to finish taking pictures. They even offered to help because I was “taking sooooo long.” They were very kind this time. Probably due to the absence of chocolate chips.

 

Honey Cornbread Gruyère Muffins

 

And there you have it! A perfectly moist and cheesy muffin to start your week! A little bit of sweet, and a little bit of savoury all bundled up in a muffin.

 

Honey Cornbread Gruyère Muffins

Happy Monday and have a spectacular week!!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

~Lyn

 

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Orange Pumpkin Raisin Muffins for #MuffinMonday

Sep 24, 2012 by

Happy #MuffinMonday! I’m happy to join in this week with such a tasty muffin to kick off the season. Today’s recipe comes from  a book called Celebrating Quick Breads and Pastries. As always, I’ve put my own little twist on it, partially because I didn’t have a specific ingredient. I ran out of brown sugar. Which is no biggie, I mean you work around these things, right? What I chose to replace it with was quite interesting. I used Coconut Sugar. I swear, I could eat this thing with a spoon until my tummy hurt. Thankfully, I did not. These muffins were an excellent choice and it allowed me to bake with pumpkin for the first time EVER. I kid you not. I ended up using a can that I had stashed away in my pantry. I had planned on using it for something but I  guess whatever that “thing” was, never happened. Everything happens for a reason and THIS my dear friends, is one great tasting muffin!

 

Orange Pumpkin Raisin Muffins

 

Orange Pumpkin Raisin Muffins for #MuffinMonday

Recipe Type: Muffin
Author: Lyn, adapted from Celebrating Quick Breads & Pastries
Prep time:
Cook time:
Total time:
A pumpkin infused muffin with orange juice and raisins
Ingredients
  • 1 3/4 Cups Unbleached Flour
  • 1 1/2 Tsp Pumpkin Pie Spice
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Cup Granulated Sugar
  • 1/2 Cup Coconut Sugar (Or Brown Sugar)
  • 2 Eggs
  • 1/3 Cup Vegetable Oil
  • 1 Cup Canned Pumpkin
  • 1/3 Cup Freshly squeezed Orange Juice
  • 1 Tsp Orange Zest
  • 1 Cup Raisins
Instructions
  1. Preheat oven to 350F
  2. Line 2 muffin pans with paper liners (16 muffin liners)
  3. In a small bowl, add flour, pumpkin pie spice, salt, baking soda and baking powder. Combine.
  4. In a large bowl, add granulated sugar, coconut sugar, eggs and oil. Combine.
  5. To the sugar mixture, add pumpkin, orange juice, orange zest and raisins. Combine.
  6. Add the dry ingredients into the wet. Combine well.
  7. Spoon batter into muffin liners, about 2/3 full
  8. Bake for 22 minutes or until a tooth pick once inserted, comes out clean
  9. Remove from pan and allow to cool on a cooling rack
Notes

This recipe yielded 16 Muffins

 

Orange Pumpkin Raisin Muffins

 

Although I used Coconut Sugar, there was no real taste/hint of coconut. It provides a unique type of sweetness that surely enhanced the flavour of these moist and tasty muffins.

 

Great muffins for the season!

 

Seriously guys…don’t you want one or three?

 

Orange Pumpkin Raisin Muffins

 

Happy Monday and have a spectacular week!!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

 

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