For the past two glorious hours, I have been elbow deep in flour, sugar and the wonderful world of baking.
My kitchen is a disaster.
My sink is filled with dishes.
My clothes are covered in ingredients.
And I couldn’t be happier.
I decided that this would be the night I would finally test out my mini muffin pans and the silicone liners. Ok, I realize that silicone muffin liners sounds silly, especially when you find out I spent more than $9 per dozen, BUT these are, hands down, the best baking purchase if you like to bake muffins! They are non-stick, reusable, and the muffins pop right out. Perfect!
Back to the really good stuff, the actual muffins.
I perused Pinterest for a while this morning until I found three recipes I wanted to try. Due to a combination of time, exhaustion and sheer laziness, I only made two of the three, Lemon Blueberry and Double Chocolate. Who could go wrong?
[Just a side note: Yes, Santa Claus makes an appearance in the background of my images. While I enjoy baking and sharing, I am lacking in the large Tupperware department. This is all I had.]
Lemon Blueberry Muffins [mini]
1/3 cup milk
1/3 cup vegetable oil
1/2 tsp lemon extract
11/2 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1/2 cup sour cream
1 cup blueberries
1/2 cup powdered sugar
1/2 lemon juice
1 TB lemon rind (To be honest, I wasn’t 100 percent sure on what this was, so I left it out.)
- In a large bowl whisk together milk, vegetable oil, egg, lemon extract and lemon rind. In a separate bowl combine flour, sugar, salt, baking powder and nutmeg. Mix the dry ingredients into the large bowl and stir until smooth. Fold in sour cream and blueberries. I had to chop my blue berries because they were big enough to fill half of one mini muffin cup.
- Preheat oven to 375. Fill cupcake pan with liners (or use a cooking spray) and fill with batter about 2/3 the way full. Bake for 20-25 minutes or until lightly browned. Remove muffins from pan and allow to cool.
- If you were doing this correctly, you would combine powdered sugar and lemon juice in a small bowl and drizzle over muffins. If you’re moving too quickly, like me, and don’t read the full instructions, you just squeeze a few drops of lemon juice onto the muffins. *sigh* At least they taste good!
Double Chocolate Muffins [mini]
1 1/2 c all-purpose flour
1/2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, room temperature
3/4 c granulated sugar
1 large egg
1/2 tsp vanilla extract
3/4 c yogurt
1/2 c semi-sweet chocolate chips
1/4 c chopped milk chocolate (one whole Hershey’s milk chocolate bar)
- Preheat oven to 400 degrees. Line muffin tin. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, soda and salt. Stir.
- In a separate bowl, cream butter and sugar until fluffy.
- Add egg, vanilla and yogurt. Mix well.
- Combine the dry ingredients to the egg mixture a little at a time. Mix well.
- Add chocolate chips and chopped chocolate and stir it in.
- Drop the batter in to the liners using a small cookie scoop.
- Bake for 5 minutes in 400 degree oven. Reduce the temperature to 375 degrees and bake 14 more minutes, or until browned on top.
I always recommend taste-testing 1-4 mini muffins before sharing with friends or family. I mean, they are mini.