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Blueberry Almond Muffin Cake

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My Blueberry Almond Muffin Cake is great to serve with a cup of coffee or a tall glass of cold milk. Makes a wonderful breakfast…also makes a great light dessert!

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My kids absolutely love it when I make this Blueberry Almond Muffin Cake on a weekend morning! With a few simple ingredients this muffin cake is SO easy to throw together and it turns out great every time!

This is also a great recipe when you have friends visiting and you want something a little special for breakfast or coffee but don’t want to be in the kitchen forever.

Blueberry and almond are wonderful together! But if you can’t or don’t want to use almond extract in your muffin cake that’s fine. It will still turn out fantastic!

FYI – you can bake this at night if you want to and it will still be incredibly moist in the morning. A nice option to have when it’s so hot out.

My Blueberry Almond Muffin Cake is a great way to start the day!

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Around here we love blueberries, but really you could use any kind of fruit you want to.

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Applesauce Muffin Cake

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My Applesauce Muffin Cake is a fantastic back to school breakfast or snack to make for the kids! They will love it!

Be sure to follow me on Pinterest!  

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Applesauce, cinnamon, and muffins are always a winning combination! According to my tasters (myself included) this one is a winning combination, especially with just the right amount of my vanilla glaze on top!

You could easily put this together the night before and in the morning you’re set for a wonderful breakfast. The kids and husband will love it, and everyone’s happy! Such a nice way to start the day. 🙂

Or if you prefer, you can put a few slices in a container to take to work with you to share with your favorite co-workers. You will make their day!

Enjoy!

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Honestly, what makes this muffin cake so moist and wonderful is the applesauce. Like they say, if you want a great recipe start with great ingredients!

Trust me when I say, this has nothing to do with price! We’re talking about good, quality applesauce that you normally enjoy as is!

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For this recipe, I started off with Taste of Home’s Applesauce Muffin Recipe. However, I wanted to make this even more special so I added a light crumble layer and a little vanilla glaze. A blogger has to play, right?

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This applesauce muffin cake is amazingly delicious! The recipe I started with is delicious by itself, but after adding the light crumble layer and the vanilla glaze it just takes the muffin cake to a whole new level of wonderful!

If you don’t eat the entire muffin cake at one time that’s just fine, it will keep. However, I do strongly recommend that if you reheat the cake one slice at a time, reheat in the microwave as desired, then add the glaze.

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Hope you enjoy!

Applesauce Muffin Cake

Ingredients:                                                                                         Applesauce Muffin Cake_2617

1/2 cup butter, softened

1 cup sugar

1 large egg, brought to room temperature

1 teaspoon vanilla extract

1 cup applesauce – this can be store bought or homemade applesauce

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

TOPPING:

1/2 cup all-purpose flour

3 tablespoons cold butter, cut into cubes

1/4 cup sugar

1/2 teaspoon cinnamon

GLAZE:

1 cup confectioners’ sugar

2-3 tablespoon Vanilla natural bliss coffee creamer

*If you’re not using vanilla coffee creamer replace with equal amount of milk and add 1/2 teaspoon vanilla extract.

Directions:

1. Preheat oven to 350F degrees. Spray a 9 or 10-inch pie plate, or round baking pan with cooking spray.

2. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture.

3. Fill greased pan. Sprinkle on desired amount of topping, if desired. Bake in the center of the oven for 30-35 minutes or until a toothpick comes out clean. Cool on wire rack for 15-20 minutes, before adding glaze if desired.

4. In a small bowl, add the Vanilla flavored creamer 1/2 tablespoon at a time to the powdered sugar. Or you can use regular milk, and add vanilla extract as noted above. Whisk glaze ingredients until smooth and desired consistency for drizzle. Drizzle over warm muffin cake.

Makes 10-12 servings.

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Lemon Poppy Seed Muffin Tops

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These muffins are moist and delicious, and are fantastic any time of year!

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Don’t you just love muffin tops? So do we! Most people do. 🙂

As you may or may not know, I love to take regular everyday foods and make them extra special, with both added flavor and nutrition.

Like most moms, I’m always trying to sneak in a little added nutrition.

That’s what Mom’s do, right?

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These muffin tops are so refreshing! Lemon is just one of those flavors that’s perfect any season.

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Strawberry-Banana Muffin Cake

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Strawberry and banana together in an incredibly-moist muffin cake. Whether you’re a kid or an adult, this is simply a great way to start the day! 

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My Strawberry-Banana Muffin Cake is like a strawberry muffin with plenty of mashed banana added, healthy yogurt, and then as you would guess, made in a pan, just like a cake.

My boys went crazy over this muffin cake and even Sir Picky Pants (my youngest) truly enjoyed both the flavor and moisture of this one!

Shhh, don’t tell anyone but I start the recipe with a cake mix. No one will ever know, unless you tell them. 🙂

Keep this recipe friends – it’s simple and yummy!!

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Cinnamon-Spice Muffin Cakes

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Cinnamon-Spice Muffin Cakes Title

You know how there are just times you want something other than chocolate? I know, I know, I love chocolate too! But there are times I just need something else.

Besides, I love baking things that my kids can have for breakfast with some fresh fruit and a glass of cold milk.

I do various twists on our favorite combinations of muffin cakes (or whatever you want to call them) all year long. Now I usually do them in my muffin top pans. I love, love, love my muffin top pans!

They can be hard to get your hands on because they’re a hot item right now. But that’s not why I like them. I like them because it’s a great size for a lot of different things!

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CINNAMON-SPICE MUFFIN CAKES

INGREDIENTS

1 package (regular size) spice cake mix, any brand

eggs and oil called for on back of cake mix

water called for on back of cake mix (I used Vanilla Almond Milk, any water or milk will work)

1 (6 ounce) container apple crisp yogurt (I used Yoplait, but you can use any brand)

3/4 cups Caramel Bits (I used Kraft Caramel Bits)

ICING

3/4 cups powdered sugar

1-2 tablespoons Cinnabon Gourmet Coffee Creamer, depending on how thick you like your glaze

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Spray muffin top pans with nonstick spray; set aside. Be sure to use nonstick spray. It helps keep caramel from sticking.

2. In a large bowl, mix together cake mix, vanilla almond milk, eggs, and oil until with an electric mixer on medium for 2 minutes or more. Stir in apple crisp yogurt and caramel bits. Pour 1/4 cup batter into each cup.

3. Bake for approximately 15 minutes, or until toothpick inserted into plain cake area comes out clean. (Insert toothpick in an area where there is no caramel). I like to place the muffin top pan on a cookie sheet when baking, but it isn’t nevessary.

4. For best results cool 20 minutes before moving. Remove muffin cakes from muffin pans and cool completely.

5. For glaze, in a small bowl, stir together powdered sugar and cinnamon creamer until a desired glaze consistency. Drizzle glaze over muffin cakes. Let dry completely.

Makes 12 muffin cakes.

Megamommy

 

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