Muffins Archives - Busy Moms Helper

Pumpkin Chocolate Chip Muffins

January 21, 2019 by Danielle 2 Comments

By now y’all should know my families love of pumpkin recipes. If not, well, just know that we LOVE them! There’s so many ways you can incorporate pumpkin into your cooking and baking to come up with delicious foods! This past weekend we whipped up one of our favorite muffin recipes, these amazing Pumpkin Chocolate Chip Muffins – a great breakfast or snack for the whole family to enjoy.

For those that have been following here for awhile, you may remember our original Pumpkin Muffin recipe, or maybe our Pumpkin Breakfast Scones. Both are still super yummy and a great breakfast or snack option! This new recipe is a bit different, resulting in a bit more ‘creamy’ to the muffins.

My kiddos gobbled these up so fast, I was tempted to make another batch that same day! They’re PERFECT for a good, filling breakfast or for an afternoon snack. Plus, of course, easy to make in a hurry.

Note: Makes roughly 32 muffins filled 3/4 way full

Ingredients

4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 stick Butter, melted
2 1/2 cups Pumpkin (canned)
1-2 cups Sour Cream
2 tbsp. Vanilla
2 tbsp. Pumpkin Spice (more if desired)
1-2 cups Chocolate Chips

Directions

Preheat oven to 350 Degrees F. Spray or line your muffin trays, set aside.
In a large bowl, mix the eggs, butter, pumpkin, sour cream, vanilla and sugar. Add in the baking powder and salt, then slowly add the flour until well-combined. Stir in the pumpkin spice and chocolate chips to taste.
Fill the muffin cups 2/3 of the way full. Bake for 25 minutes or until done. Allow to cool a bit before serving.

You’ll love the pumpkin flavor and moistness in every bite, plus the chocolate is a good way to start any day, if you ask me!

3 Tasty Breakfasts in 30 Minutes

October 28, 2015 by Danielle

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Remember earlier when I told you I was going to share some fabulous recipes that were super easy to whip up with Martha White® Baking Mixes as a base? Well here you go – 3 Tasty Breakfasts in 30 Minutes! Spend just half an hour baking and you’re set for days – and the best part? They don’t HAVE to be breakfasts! Use them for snacks, lunch, whatever you want. Woot woot!

Just run by Kroger, grab all the ingredients (there’s not many!) and get cooking for a little bit – even double the batches and freeze some for later! I’m all about working smart instead of hard, especially when it saves me some previous time. The trick to doing all of these in 30 minutes is that they’re all baked at the same temperature – do it all at once, not one at a time 🙂

Blueberry Lemonade Scones with Glaze

Ingredients

2 packages Martha White® Blueberry Muffin Mix
3/4 cup Heavy Cream
1 tbsp. Lemon Juice

Glaze

3 tbsp. Heavy Cream
1 cup Powdered Sugar
1/4 tsp. Vanilla

Directions

Preheat oven to 425 Degrees F, spray or line a round cake pan.
Mix the baking mix, heavy cream and lemon juice. Spread into the prepared cake pan and bake for 22-26 minutes.
For the glaze, whip the 3 ingredients and pour over your finished scones. Enjoy!

Sundried Tomato and Mozzarella Loaf

Ingredients

4 Packages Martha White® Buttermilk Cornbread Baking Mix
1 1/3 cup Water
1/2 – 1 cup Sundried Tomato slices
1 – 2 cups Shredded Mozzarella Cheese
1 tbsp. Basil
3 tsp. Oregano
Dash Salt

Directions

Preheat oven to 425 Degrees F. Spray or line a cake pan – I used a round angel food cake type pan for fun.
Mix all of the ingredients together well, pour into prepared pan.
Bake for 16-22 minutes. Serve warm for gooey, cheesy yumminess!

Wildberry Chicken Sandwich

Ingredients – Muffins

2 packages Martha White® Muffin Mix
3/4 cup Heavy Cream or Milk

Ingredients – Chicken Filling

Shredded Chicken, boneless and cooked
Mayo
Diced Celery
Salt & Pepper
Dash Garlic Powder

Directions

Preheat oven to 425 Degrees F. Spray or line muffin tins.
Mix the muffin ingredients and bake 10-15 minutes.
Mix the chicken filling together – it’s all to taste, so the amounts just depend on what you prefer.
Cut each muffin in half, add some chicken mixture, then close and enjoy the sandwich!

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Blueberry Oat Muffins

May 13, 2015 by Angela Paris

These Blueberry Oat Muffins by Juggling Act Mama for Busy Mom’s Helper are loaded with fresh sweet blueberries, hearty oats and a few chopped walnuts.

I don’t know about your house, but at mine mornings are a whir of activity. The kids seem to have turned into turtles overnight, moving as slowly as possible. Despite my constant coaxing, we’re nearly always running out the door with me saying ‘ComeOnWeAreGoingToBeLate’ with a muffin or granola bar half in my mouth! Having something quick and easy, but healthy and filling that we can grab as we hustle around in the morning is our saving grace sometimes.

These blueberry oat muffins fit the bill perfectly. Last summer, we picked so many blueberries, that I froze them in gallon-size bags. Now I just thaw the berries and in no time I can whip up a batch of these on the weekend. They make great in-between meal snacks, too. These will keep in the fridge for about a week, if they last that long!

Blueberry Oat Muffin by Juggling Act Mama for Busy Mom's Helper Feature

Print Recipe

Blueberry Oat Muffins

These Blueberry Oat Muffins are loaded with fresh sweet blueberries, hearty oats and sprinkled with toasted chopped walnuts for a delicious healthy breakfast on-the-go!

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Servings: 12 muffins

Ingredients

1-3/4 cups quick cooking oats uncooked, divided
2 teaspoons firmly packed brown sugar
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 tablespoon wheat germ optional
1 tablespoon milled flax seed optional
1/4 teaspoon salt optional
1 cup milk
2 egg whites
1 teaspoon canola oil
1 teaspoon applesauce
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup fresh blueberries
1/2 cup walnuts chopped

Instructions

Preheat the oven to 350-degrees. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.
Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.
Once you are done toasting the oats and nuts, set the walnuts and 1/4 cup of the oats aside for the topping.
Preheat the oven to 400-degrees and prepare a muffin pan with paper liners or coat with cooking spray.
To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
Spoon the batter evenly into the muffin cups, taking care not to fill more than 3/4 of the cup. Top with the remaining oat and walnut mixed.
Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.

Notes

Recipe adapted from http://www.quakeroats.com/cooking-and-recipe/lemon-blueberry-oatmeal-muffins.aspx

You can also double the recipe and make a big batch to freeze. After they cool completely, wrap them individually in plastic wrap, then slide them into a gallon-size freezer bag. They’ll keep for a couple weeks in there and are great to have on hand. To thaw, just remove them from the freezer bag and set the individual muffins in the refrigerator overnight.

Love Homemade Muffins?

Try one of these other delicious recipes from Juggling Act Mama:

Fruity Pebbles Muffins

October 31, 2014 by Danielle

I know school has only been in session a couple months, but it feels like a lot longer! I actually enjoy the school year, aside from the rushed mornings dealing with making lunches, getting everyone ready, and breakfast. My kiddos really like cereal, and I’m all for easy mornings….but it gets old day after day! I wanted a fun new way they can enjoy their cereal, preferably in a more healthy way, and these Fruity Pebbles Muffins were just the ticket!

Not only do they get to have one of their favorite cereals, but also a filling, healthy muffin at the same time! I may have had a couple (or more!) myself, because I’m totally in love with Fruity Pebbles! They’re really quick to make, too. Just whip them up, stick them in the oven, and while they’re baking you can get a few other morning tasks done! Or make them the night before, store in an airtight container, then pull them out really fast in the morning….super easy!

Look at all those colorful, tasty bits of goodness in these muffins! Now THAT’S a good breakfast: easy, cute, fun AND delicious!

Makes about 12 Muffins

Ingredients

3/4 cup Milk
1/4 cup Oil
1 Egg
1/2 cup Sugar
2 cups All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1-2 cups Fruity Pebbles, plus some to sprinkle on top

Directions

Preheat oven to 375 Degrees F. Spray or line a muffin tin, set aside.
Combine all of the ingredients (except cereal) until well-mixed. Gently stir in the fruity pebbles. Scoop into the muffin tins, then sprinkle a bit more cereal on top.
Bake for 15-25 minutes, or until barely starting to brown on the edges.

What are some cereal-type muffins YOU have tried and loved?

Strawberry Muffins

May 2, 2014 by Danielle

Remember my muffin fetish? Yep, I’m at it again! With all the A-MA-ZING sales on strawberries lately, I had to try Strawberry Muffins. HUGE hit with my family, and we made enough to enjoy them as a healthy snack over the weekend, as well!

Look at those delicious ripples of strawberry goodness! These are so fresh and with a splash of that juicy-ness, it’s like a bite of summer. Plus, quick and easy (the only way to do mornings) – double win, right?! Give these Strawberry Muffins a try yourself, or even substitute your favorite berry and see how awesome it turns out!

makes 24 large muffins

Ingredients

3/4 cup Olive Oil
1 1/2 cups Milk
3 Eggs
1 1/2 tsp. Salt
6 tsp. Baking Powder
1 1/2 cup Sugar
5 1/4 cups All-Purpose Flour
3 cups Strawberries

Directions

Remove the green stems from the strawberries, wash and chop. Set aside.
Preheat oven to 375 Degrees F. Spray or line two 12-cup muffin tins. Set aside.
In a bowl, combine the Olive Oil, Milk and Eggs.
In a separate bowl, mix the Salt, Baking Powder, Sugar and Flour. Add to the milk mixture and stir until well-mixed. Gently add the strawberries and mix in carefully.
Fill the muffin cups about 3/4 the way full, then bake for about 25 minutes.
Allow to cool, and enjoy!

Notes: I recommend storing leftovers in the fridge, to keep the strawberries fresher longer.

Smores Muffins

March 27, 2014 by Danielle

To me, nothing says ‘summer’ quite like a good ol’ S’more. With all the cold we’re having (it’s Texas, for crying out loud!), I really needed to at least FEEL like winter was about over. Back to my muffin addiction, and Viola! You’ve got delicious (and fast because, hey, mornings are rushed enough) S’mores Muffins!

Okay, so chocolate and marshmallow MAY not be the healthiest breakfast, but they can’t be too far from the sugary cereal or poptarts I could do, right? They sure taste better, though! I also use them for a great snack; they get their ‘sweet’ fix, but it’s healthier than many of the other options.

Yield: 12 Muffins

Ingredients

6 tbsp. Butter, softened
1/2 cup Brown Sugar, packed
8 tsp. Sugar
2 Eggs
6 tbsp. Milk
2/3 cup Sour Cream
1 1/2 cups All-purpose Flour
1 cup Graham Cracker Crumbs
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
2/3 cup Chocolate Chips (I used mini)
1/2 cup Mini Marshmallows

Directions

Preheat oven to 400 Degrees F. Spray or line a 12-cup muffin tin.
Use the fork to ‘smoosh’ the Butter and Sugars together. Stir in the Egg, Milk and Sour Cream.
In a separate bowl, mix the Flour, Graham Crumbs, Salt, Baking Powder, Baking Soda and Cinnamon. Add to the Butter mixture until well-mixed. Carefully stir in the chocolate chips.
Fill the muffin cups 1/4 of the way full of batter (just barely covering the bottom). Add some marshmallows, about 3-5. Top with more batter until 3/4 of the way full.
Bake for 14-16 minutes, or until cooked through. If you use the toothpick trick, remember that it may be done but still come out with melted chocolate chips or marshmallows. Don’t overcook!

What are YOUR favorite type of muffins?

Apple Strudel Muffins

February 18, 2014 by Danielle

It’s raining muffins! Okay, not really, but some morning sit feels like that. My kids eat TONS of them, each, so I make a bunch. At least they’re getting a full belly to start their day off right! We tend to get a lot of apples, so a fun way to use them is making these Apple Strudel Muffins!

Apple Strudel Muffins / Busy Mom's Helper

Ingredients

1 1/4 tsp. Salt

1 1/2 tsp. Ground Cinnamon

1 Egg

3/4 cup Brown Sugar, packed

1 cup Applesauce

1 tsp. Vanilla Extract

1 cup All-purpose Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 – 1/2 tsp. Nutmeg

2-3 Medium Apples, peeled and diced

Directions

Preheat oven to 350 Degrees F. Spray or line a 12-cup muffin tin.

In a bowl, combine the Salt, Cinnamon, Egg, Brown Sugar, Applesauce and Vanilla.

In a separate bowl, mix the Flour, Baking Soda and Baking Powder. Add to Applesauce mixture until well combined.

Add just a little of the mixture to each muffin up, about 1 tbsp. Just enough to cover the bottom a bit.

Add the Nutmeg and Apple bits to the remaining mixture until the apple pieces are well covered. Fill the muffin cups the rest of the way.

Bake for 20-30 minutes, or until done.

For a little extra on top, you can crumble some brown sugar before baking!

Caramel Apple Muffins

January 2, 2014 by Danielle

So going back to my muffin habit, these are FABULOUS – I mean, look at that caramel. Yumm-o! (I totally just heard Sid from Ice Age Continental Drift) Seriously, though, these Caramel Apple Muffins will have you drooling from baking to eating!

Caramel Apple Muffins / Busy Mom's Helper

Ingredients – Muffins

1 1/3 cup Brown Sugar, packed

2 1/2 cups All-purpose Flour

1/4 tsp. Salt

2 1/2 tsp. Baking Powder

1/2 tsp Baking Soda

1/2 cup Vegetable Oil

1 Egg

3 tsp. Vanilla Extract

1 cup Buttermilk (*see at bottom for a replacement if you don’t have it)

1-2 cups Apple, peeled and chopped small

Caramel Syrup for topping

Ingredients – Crumble Top

1 tbsp. Butter, cold but tiny bit soft

1/3 cup Brown Sugar, packed

1/2 tsp. Ground Cinnamon

Directions

Use a fork to ‘smoosh’ all of the crumble topping ingredients together. Until crumbly – obviously. Set aside.

Preheat oven to 350 Degrees F. Line or spray a 12-cup muffin pan and set aside.

Save apple for last. Combine the dry muffin ingredients together in a bowl. Set aside.

In another bowl, combine the wet muffin ingredients (not caramel). Add to dry bowl and mix until well combined. THEN add the apple, carefully mixing in so it’s well combined.

Fill the muffin cups 3/4 of the way full – or almost all the way if you want them puffy on top like mine. Sprinkle the crumble topping evenly over the muffins.

Bake for 20-30 minutes, or until muffins are done, springing up when pressed lightly.

Cool for about 15-20 minutes, then drizzle with Caramel topping.

*You can use this as a substitute for Buttermilk: 1 cup Milk with 1 Tbsp. Lemon Juice OR White Vinegar. Stir, then let sit for 5 minutes.

Blueberry Lemonade Muffins

September 21, 2013 by Danielle

Okay, so some have said I have a bit of a muffin fetish. I’m here to put the record straight – it’s completely TRUE. I really love muffins, especially when they’re just so easy to make, and so easy to vary it up! When doing my meal planning for the week, I almost always have muffins on the menu. Honestly, though, I often don’t decide WHAT muffins until that morning! It’s fun to just see what we’re in the mood for, what ingredients we have, you know – be ‘spontaneous’. On that note – I also love flavored lemonades! So this particular morning, we happen to have some lemons and blueberries, so my choice attempt of the morning: Blueberry Lemonade Muffins!

Blueberry Lemonade Muffins / Busy Mom's Helper

Ingredients
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 Stick (8 tbsp) Butter, melted
2 1/2 cups Sour Cream
2 tbsp. Vanilla Extract
2 tbsp. Lemon Juice (can be increased/decreased based on your own preference of sour)
3 cups Blueberries

Directions
Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.

In a separate, medium bowl, whisk the Eggs well, then add the Sugar and continue to whisk briskly until it’s thick and well-incorporated (about 45 seconds). Add the melted Butter, Sour Cream, Lemon Juice and Vanilla; mix until combined.

Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.

Scoop the batter into the muffin cups. Bake about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool and ENJOY!!!

Check out these other delish muffin recipes!!!

Simple Spice Muffins

September 12, 2013 by Danielle

I’m not a fan of cereal. Now, don’t get me wrong, I would eat all that sugary goodness multiple times a day if calories, cavities and health weren’t a factor. It’s just not the healthiest (at least the kinds my kids enjoy aren’t), and doesn’t keep them full as long. Muffins. Are. Amazing. Seriously! You can take a good base recipe and just switch it up a bit for a whole variety of new flavors. Woohoo for fun breakfast!

So the other day, in a muffin-making mood but wanting something different, I decided to do some Spice Muffins. We love pumpkin and spice and all that, and I’m trying to get into the fall mood (and not skipping straight to the holidays, although that’s my urge). These turned out fantastic, and you can just add more or less of the spice to fit your own preference. Booyah!!!

Ingredients
4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 stick (8 tbsp) Butter, melted
1 cup Sour Cream
1 cup Milk
2 tbsp. Brown Sugar
2 tsp. Pumpkin Spice, plus sprinkling
2 tbsp. Vanilla Extract

Directions
Preheat oven to 350 Degrees F. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, combine all of the ingredients until well-mixed. Batter will be thick. Scoop the batter into the muffin tins. Sprinkle a little Pumpkin Spice on top of each.

Bake 25-30 minutes, or when a toothpick inserted comes out clean.

Notes: You can add more or less Pumpkin Spice, depending on your own tastes. Makes 24 large muffins.

PB & J Muffins

July 3, 2013 by Danielle

Adapted from Edible Perspective

Do your kids love PB & J sandwiches? Mine DEVOUR them….it’s like an absolute favorite no matter how recently we’ve had it, or how often. I don’t mind them, but come on, there’s a limit to how many I can eat, and especially how many I can MAKE!

In my never-ending struggle to find creative, inexpensive and EASY lunches for the kids….that they ALL enjoy…I decided to try PB & J in a different form: MUFFINS. I found these WONDERFUL recipe from Edible Perspective, and just changed some for my own family’s preferences.

PB & J Muffins

Ingredients – Muffins
2 1/4 cup Flour
1 tsp. Baking Powder
1/2 tsp Salt
2 Eggs
2/3 cup Milk
1/2 cup Applesauce
6 tbsp. Honey
1/4 cup Butter, melted
3 tbsp. Peanut Butter, creamy
1 tbsp. Vanilla
1/2 cup Jelly/Jam

Ingredients – Crumble Topping
6 tbsp. Oats
3 tbsp. Sugar
3 tbsp. Flour
3 tbsp. Peanut Butter, creamy
1 tbsp. Butter, melted

Directions
Preheat oven to 350 Degrees. Spray a 12-cup muffin tin, or line with muffin liners. Set aside.

In a large bowl, mix all of the dry muffin ingredients.

In a medium bowl, mix the Peanut Butter, Honey and Butter until smooth. Add the remaining muffin ingredients EXCEPT THE JELLY and mix until well combined.

Pour the butter mixture into the dry mixture and stir until just combined.

Pour enough batter into the muffin cups just to cover the bottom. Top with 1-2 tsp. Jelly, then cover with more batter until cups are 2/3 of the way full.

Make the crumble topping: In a small bowl, mix the Peanut Butter and melted Butter until smooth. Add the rest of the crumble ingredients and MUSH together with a fork until crumbly.

Sprinkle the crumble topping on top of the muffins. Bake for 20-30 minutes, or until a toothpick inserted comes out clean – keep in mind to stick it in the edge, as to avoid the jelly.

Look at that yummy jelly center – ooooh, yummy! The kids absolutely LOVED these, and are now asking for these even more than the PB & J sandwiches!!!

Red, White and Blueberry Muffins

June 30, 2013 by Danielle

Red White & Blueberry Muffins / Busy Mom's Helper

Just a Note: due to vacation and moving, new posts will be posted Monday, Wednesday and Friday, with an occasional ‘BONUS’ post. Thanks for allowing me this time with my family!

So I’ve seen about a million 4th of July posts lately: the colors, the fireworks, the USA pride…but it just hasn’t hit me how CLOSE that is. I mean, this week!!! I kept thinking ‘oh, I’ve still got time to get all celebrate-y’. Eeeeeek! So this was our breakfast yesterday, to get us in the spirit of the week – and it’s such an easy one! (I say easy, really I mean it was almost a cheat how easy it was to make this patriotic).

So these 4th of July muffins are very patriotic: Red White & Blueberry, yumm-o!!! (think of Sid’s voice from Ice Age Continental Drift here. What, nobody else has a million kid movie lines running through their head constantly? Just me? Oh well, ignore that, then!)

Red, White and Blueberry Muffins

Ingredients

4 cups Flour

2 tbsp. Baking Powder

1 tsp. Salt

2 Eggs

2 cups Sugar

1 Stick (8 tbsp) Butter, melted

2 1/2 cups Sour Cream

2 tbsp. Vanilla Extract

3 cups Blueberries

Directions

Preheat oven to 350 Degrees. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, mix the Flour, Baking Powder and Salt. Add the Blueberries, tossing lightly to coat.

Add the wet mixture to the flour mixture and stir together carefully. Batter will be very thick.

Scoop the batter into the muffin cups. Do about 3 randomly-placed drops of red food coloring over the tops of the muffins. Bake about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool and ENJOY!!!

Look at all of that ooey-gooey Blueberry wonderfulness!!! Delish!!!