Raspberry White Chocolate Muffins

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My Raspberry White Chocolate Muffins will brighten any morning! They also make a great after school snack or wonderful addition to any lunch!

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First of all I would like to apologize for not posting in quite some time! Truth be told, between my three jobs, busy household and almost no sun to speak of for days at a time here it has been almost impossible! No excuses, my apologies and I will try not to let it happen again. :)

Moving on, who doesn’t love a good muffin in the morning with a tall glass of ice cold milk, fresh juice, or even your favorite coffee? It’s just such a nice way to start the day!

I developed this recipe based on what I thought would make a really good Raspberry White Chocolate Muffin. The flavored creamer really adds a wonderful, wonderful touch!

This recipe is a keeper because you change vary it so many different ways, that’s if you want to of course.

These Raspberry White Chocolate Muffins are fabulous for breakfast, brunch or an after school snack. They also travel well if you want to bring a couple to work or school with you.

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Today I used regular granulated sugar on the top of the muffins instead of coarser sugar crystals and it worked out quite nicely. A nice change of pace. [Read more…]

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Cinnamon-Sugar Muffins


Start your day of right with my Cinnamon-Sugar Muffins and a bowl of your favorite fresh fruit! These muffins also make a terrific snack anytime anytime of day!


There are days where I love to start out the morning with a delicious muffin and a bowl of fresh fruit! Yes it’s true, it really makes my day!

If you enjoy like fresh muffins and you like cinnamon you are going to LOVE these muffins!

There are a lot of ways to describe these muffins – cinnamon sugar muffins, cinnamon crumble muffins, cinnamon streusel muffins, maybe even Snickerdoodle muffins.

Call them whatever you want, just call them the next muffin you’re going to bake. You’ll be glad you did. :)

For those of you that love the flavor of cinnamon, and most people do – this one’s for you!


These Cinnamon-Sugar Muffins have a warm buttery flavor with plenty of cinnamon-sugar in every bite.

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Raspberry Cream Cheese Swirl Banana Muffins


My Raspberry Cream Cheese Swirl Banana Muffins are going to be a new favorite in your home! Simple delicious flavors with a little surprise waiting for you in the middle. :)


My Raspberry Cream Cheese Swirl Banana Muffins make a great snack anytime of day!

Some of my favorite recipes start with a cake mix. Of course I can make a cake from scratch, I just usually choose not to. Cakes mixes are just so much fun to play with! So today we start with a cake mix. What happens in the kitchen stays in the kitchen! :)

Being that I make a lot of different types of banana muffins/bread for different occasions I have a handful of different recipes I use as a starting point. This is hands down the easiest way to make banana bread/muffins I know of.

Just wait until you taste the raspberry cream cheese that is swirled into these muffins! It is SO good! Raspberries are always so wonderful in the Spring. I must say, I ate a lot of raspberries making these muffins!!

So here you have my Raspberry Cream Cheese Swirl Banana Muffins, enjoy!


That little burst of raspberry cream cheese in the middle is absolutely wonderful! It’s like a delicious little surprise nestled perfectly inside the muffin just waiting for you to enjoy!

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Healthier Banana Bread Oatmeal Muffins


My Healthier Banana Bread Oatmeal Muffins make a great breakfast or perfect snack any time of the day.


Banana bread is always a favorite around here! I know many of you love it too! So, being that it’s January is National Oatmeal Month it just made sense to try and add some heart healthy oatmeal to my banana bread. Whole grains are always a good thing. If you’re not a fan of oatmeal in your food, please keep reading I explain in a bit how to make these muffins with or without oatmeal.

I have to be honest, I knew I wanted to use oatmeal because oats are all natural, heart healthy and pretty darn yummy, but I also wanted to make something any kid would be happy to pick up and eat in the morning with a glass of cold milk or orange juice!

The goal was to make a healthier banana bread muffin that was appealing enough that any kid would want to enjoy one. Goal accomplished, my kids loved these, I hope yours do too!

Never underestimate the power of a few sprinkles!


Only 2 tablespoons of sprinkles were used to make 24 muffins. My Healthier Banana Bread Oatmeal Muffins have just enough sprinkles to draw some interest!

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Chocolate Mocha Donut Muffins


My bite size Chocolate Mocha Donut Muffins can be whipped up in less than 30 minutes! The chocolate mocha topping is absolutely wonderful…you will love it!  

Be sure to follow me on Pinterest!  

 Chocolate Mocha Donut Muffins_2783 I’ve been thinking about doing something with chocolate and mocha for a while now. My kids love it when I make my Chocolate Peppermint Mocha Donut Holes during the holidays. So it’s about time I do something with the wonderful flavors of chocolate and mocha!

For some reason my kids are always asking me to make something/anything with a good mocha flavor! They love the flavor of mocha! No, my children do not drink coffee, they just love mocha and chocolate together!

Let’s be honest. Who doesn’t?


This recipe should give you about 36 donut muffins, a few less if you make them on the larger side. These Chocolate Mocha Donut Muffins are so quick and easy to make, it’s just wonderful! Just one thing with these. Be sure not to overbake them! They will dry out on you if they’re overbaked.

You can make these donut muffins in less than 30 minutes. Of course the chocolate will still be tacky, but the kids won’t care! I promise! :)

If you don’t want a chocolate mocha topping that’s fine too, simply use whatever type of chocolate you prefer in place of the mocha chocolate.

20140818_150439This the exact chocolate I used. It is surprisingly wonderful! I picked it up at ALDI a few weeks ago. These bars were in with the European Chocolate, and they were priced quite reasonably. The two bars together were no more than a bag of chocolate chips. This chocolate also melts beautifully. :)

If you aren’t a mocha fan, no worries you can use whatever type of chocolate you prefer. You will need about 12 ounces, or one standard bag of chocolate chips.


Chocolate Mocha Donut Muffins

Ingredients:                                                                                                             CMDM_2802

1 Devil’s Food cake mix with pudding in the mix

3/4 cup buttermilk

2 eggs, room temperature

3 tablespoons melted butter


2 – 7 oz. bars Choceur Coffee & Cream Chocolate, or 2 cups milk chocolate chips

Sprinkles, chocolate jimmies


1. Preheat oven to 400 degrees F. Generously spray two 24-count mini muffin pans with cooking spray. Set aside.

2. In a large mixing bowl, whisk together the cake mix, buttermilk, eggs, butter until mixed well. Spoon batter into mini muffin tins. For the mini muffin pans fill about 1/2 full. Bake for 8-10 minutes, or until done. Do not overbake them; they will dry out on you. Allow the donut muffins to cool for about 2 minutes in the pan, then transfer to a wire rack to cool completely before coating with chocolate.

3. Allow chocolate donut muffins to cool completely. In a microwave safe bowl microwave on high, stirring every 30 seconds until smooth. Dip cooled donut muffins in the coating, allow excess to drip off. Place on a cookie sheet with wax paper  to catch the extra chocolate. Sprinkle immediately with chocolate jimmies, if desired.

Allow chocolate to set  before serving.

Makes 18 servings – 2 donut muffins per serving.

Donut muffins taste best served the same day. Store extras in an airtight container at room temperature for up to 2 days.

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Lovely Lemon Yogurt Muffins


How about a big bite of lemon bliss in a soft moist muffin to start of your morning? My Lovely Lemon Yogurt Muffins are sure to deliver!  

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Lemon Lovers listen up! If you love the flavor of lemon in the morning this muffin is a great way to start your day!

Truth be told, this is really sort of a muffin/cupcake or cupcake/muffin, but we’re just going with “muffin” today.

My Lovely Lemon Yogurt Muffins are meant to be a muffin with a few healthier ingredients added, such as Greek yogurt, and a few other things we’ll go over in just a moment.

These muffins have a whole lot of lemon going on and that’s quite intentional. Lemon is just so refreshing any time of year. It’s like a burst of sunshine added to your day, and most of us can use that right about now!

Hope you enjoy these…

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Peanut Butter Chocolate Banana Muffin Bites


These incredibly-moist muffin bites taste just like peanut butter banana bread. Cover them with chocolate and chopped peanut butter cups, and you will make some people very happy! 

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My Peanut Butter Chocolate Banana Muffin Bites are perfect when you’re hosting a sleep-over. The nice thing about these muffins is the chocolate on top isn’t sticky!

So just say, you have a group of boys (or anyone really) coming for a sleep-over. Make these muffins, get a variety of cold cereal, and some fresh fruit, and you have a great breakfast!

This recipe is one I came up with for an earlier sleep-over, and the kids loved these muffin bites! Let’s face it, most people love muffin bites, and most people love banana muffins. So why not combine the two?

Whether they’re kids, adults, or a some of both this recipe is sure to be a crowd pleaser!

[Read more…]

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Blueberry Fruity-Bite Muffins


Tasty blueberry muffins baked soft and moist topped with a yummy glaze and a wonderful fruity cereal topping. These little delights give you a big burst of fruit flavor!

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Using cereal in recipes seems to be just one of the many trends right now. I keep seeing different ideas popping up. But I have to tell you, I’ve already done a lot of experimenting with cereal.

This is a recipe I have adapted from one on the internet and used about a million different ways. It’s not from a blog, it’s from one of the major recipe sources. The problem is I see the exact same recipe everywhere, so I’m not sure where it truly came from! Now I’m sharing my version with you.

So, back to cereal, I have been experimenting with cereal off & on as time permits. I try to use cereal here and there in lots different ways.

Why? Because one of my boys LOVES cereal! I mean this boy really LOVES his cereal!!

So from time to time I play around to see how I can incorporate one of his favorite foods into some of the other things we eat.

With these Blueberry Fruity-Bite Muffins the cereal is used on the top of the muffin, and it adds a tremendous fruit flavor!

[Read more…]

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Biscoff Banana Chocolate Chip Muffins


Super-moist banana muffins paired up with Biscoff spread (graham cracker and brown sugar flavor), and just the right amount of miniature chocolate chips. Your kids and co-workers will love these!

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Guess what I heard on the news this morning? We have now hit day number 30 of a morning temperature at 0 or below. 30 Days in a row!

Can you believe it?

Anyway, let’s move on. That’s all I want to say about that!

Biscoff, Biscoff, Biscoff…I have heard a million times how wonderful this spread is! Yes, I’ve had the airplane cookies several times, and loved them of course. But until recently, I had never actually tried the spread.

You guys, this stuff is SO good! I mean really, really good!!

Maybe you already know this, maybe you don’t, but banana bread is a favorite among my friends and family. So today, it’s banana bread meets Biscoff European Cookie Spread, and baked into a yummy muffin.

[Read more…]

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Simply Delicious Fresh Apple Muffins

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Fresh honeycrisp apples, home-made applesauce and yogurt come together in these well-balanced and delicious muffins. The granola topping is a wonderful toouch, but definitely not necessary.

Simply Delicious Fresh Apple Muffins

World please meet my newest muffin. This Fresh Apple Muffin is simple and delicious, and full of real apple goodness! Plus it’s a pretty fantastic way to start the day!

This muffin also has several components that are really quite good for you! I also love to add yogurt to many of my muffins and mini loaf recipes. It’s a great way to make them tender and moist. Of course the home-made applesauce helps with that as well. :)

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Apples: You see here freshly chopped Honeycrisp apple. You don’t have to use Honeycrisp! I used Honeycrisp because that’s what I had on hand. Remember you can chop the apple as large, or small as you want to.

Muffins: Just to give you an idea of what the muffins look like before they’re popped into the oven. The batter is fairly thick.

Simply Balanced: This is Simply Balanced apple cinnamon muesli cereal made with natural ingrdients, available at Target. I used this for the granola topping. It was perfect! Again this is completely optional.

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I’ve said it before and I will say it again, I truly believe it is the simple, well done, recipes that bring the most satisfaction! The people I bake and cook for prefer simple food over complex food, hands down any day of the week.

This muffin is simple, fresh and delicious!
[Read more…]

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Creme Brulee Muffins



Crème Brûlée just has such a warm inviting flavor! As you might expect traditional Crème Brûlée is made with cream, egg yolks, sugar and usually flavored with vanilla, AND oh yes the best part, the caramelized sugar on top! Needless to say, traditional Crème Brûlée is very French and very fattening!

However, when living in a modern world, do like the modern people do. Right? So, instead we use Crème Brûlée Coffee Creamer. In this modern day of baking and cooking we’re lucky to have things such as Crème Brûlée Gourmet Coffee Creamer!

For these muffins I adapted a very, very old recipe from one my grandmother’s old church cookbooks. You know, the kind of recipe where measured amounts weren’t always included with the recipe, where it was just more of a list? :) Anyway, you get the idea.

So this is my interpretation of an old school muffin recipe adapted to what I needed, with a modern day twist – Crème Brûlée Coffee Creamer.


You can see the delicious muffins are cooling. I made Jumbo Muffins, but you certainly don’t have to. This was a treat for youngest son who LOVES Crème Brûlée! In adapting a recipe that is loosely written I have learned two things.

ONE – Always use your own favorite crumb/streusel topping when making muffins, coffee cake, or anything with a delicious crumb topping.

TWO – If you are a streusel topping lover, there is no such thing as too much streusel topping! Use double the amount you need and you should be happy. :) If not use more!!


The middle layer you see is the cinnamon streusel layer that is so yummy! Don’t forget to add a generous layer of streusel to the tops of the muffins as well. Pop them in the oven and you have perfection!

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 A muffin on Monday is always a great way to start the day!


Crème Brûlée Muffins


Cinnamon Streusel

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons firm butter     

Muffin Batter                                                     

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup Crème Brûlée Gourmet Coffee Creamer, any brand

2 eggs, room temperature

1/4 cup Canola oil

1/2 teaspoon vanilla


1. Preheat oven to 350F degrees. Line the muffin cups with paper liners; spray the liners with nonstick spray. Set aside.

2. In a small bowl stir streusel ingredients until crumbly; set aside.

3. In a large mixing bowl, mix together the dry ingredients. Beat eggs; stir in coffee creamer and oil. Fold in the flour mixture; mix just until ingredients are combined well. Batter should be lumpy.

3. Split the streusel mixture into two equal parts, either eyeball it or use two different bowls. Fill each muffin cup halfway, sprinkle with a layer of the streusel mixture, fill each muffin cup with more batter so that muffin cup is 2/3 to 3/4 full. Once again top with cinnamon streusel mixture. Basically, one half of the mixture is for the middle layer, and one half is for the tops of the muffins.

4. Bake muffins at 350 degrees F for about 15-20 minutes, or until a toothpick inserted comes out clean.


Megamommy Note:

I often double the streusel mixture because we love lots of yummy streusel mixture! It may seem like a lot of topping as you’re adding it to the muffins, but it really isn’t.   

Megamommy ѽ

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Lovely Little Lemon Drops

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I know everyone does at least one version of Lemon Blossoms, wouldn’t you say? Nowadays, there are so many delicious versions out there, you have numerous options to choose from.

Just the other day I was talking about warm skillet cookies, and today I’m talking about sunny citrus. I think it’s because we got up to 25 degrees today, the wind finally died down, and the sun was out! Ah, life is good.

But I must say, it has been unusually cold here, so we’re ready for spring!

Moving on let’s look at what we have going on today. I don’t know about you guys, but we L-O-V-E lemon drops or lemon blossoms, whatever you want to call them.

My husband calls these little delights Lemon Bombs, and I’m not sure why. When he says Lemon Bombs, he means like a burst of lemon in your mouth. He just has his own way of saying things.

When I made these on Christmas Eve, he spent most of the day offering our guests Little Lemon Bombs. Let’s just say, there were some very confused people, but all turned out well.:)

Normally I like to add yogurt or sour cream to these but Mr. Lemon Bomb, also has Lactose issues, and obviously doesn’t do well with added dairy, so I kept it simple this time around. However, I’m going to include the recipe I like to follow.


My little gems when they first come out of the oven. Be sure to spray your pan generously with nonstick spray and you won’t have any problems.


They are just so yummy. The best part is they get even better when you let them sit in the refrigerator over night.

Little Lemon Blossoms




1 box lemon cake mix

1 (3 1/2 ounce) box instant lemon, or vanilla instant pudding mix

4 large eggs

3/4 cup vegetable oil

1 container lemon yogurt, any brand


3 cups powdered sugar

1/3 c. fresh squeezed lemon juice, or water

2 tablespoons water

2 tablespoons light corn syrup

Zest, desired amount from one lemon

sprinkles, or garnish, if desired


1. Preheat oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.

2. Combine the cake mix, pudding mix, eggs, and oil and blend well with an electric mixer until smooth, about 2 minutes (batter will be thick). Add lemon yogurt to mix, gently fold with into mixture with spatula.

3. Pour a small amount of batter into each muffin tin, filling about 2/3 full. Or a spoon can be used to fill muffin tins, if easier.

4. Bake for about 10-12 minutes, or until muffins are done.

5. While the mini muffins are cooling, make the glaze. Stir the sugar into a mixing bowl, or gently stir dry powdered sugar with a whisk to get rid of any lumps. Add the freshly squeezed lemon juice, lemon zest, water, and light corn syrup. Mix with a whisk until smooth.

6. By hand, dip the cupcakes into the while they are still slightly warm, generously covering the top of the mini muffins. Place on wire racks with wax paper underneath to catch any drips. Immediately decorate with sprinkles, is using sprinkle or other small garnish.

7. Let the glaze set until completely dry. Check after 30 minutes, it will probably take about 1 hour. Place in air-tight containers.

Servings about 60 mini muffins



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