Tropical Muffins

These muffins are delicious! If you are looking for a new and unique muffin recipe this is fantastic. The muffins are so moist you don’t need to add anything to them. One bite and this muffin will take you back to that sunny, breezy island you once went to for vacation. Enjoy!

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Muffin pan
  • Muffin cups (optional)
  • Stand mixer or mixing bowl with hand mixer
  • Can opener
  • Spoon
  • Measuring spoons/cups

The Recipe

Time: 20 min. prep + 22 – 25 min baking = 45 min.

Servings: 12

Calories/serving: ~ 225

I got this recipe from Taste of Home.

Ingredients:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 cup sour cream (I used plain Greek yogurt)
  • 1-1/2 teaspoons rum extract (you could use vanilla extract instead)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (227 ml) crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup chopped pecans

Directions:

  1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract.
  2. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened.
  3. Fold in the pineapple, coconut and pecans.
  4. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Rhubarb Muffins

This muffin recipe is so easy! The muffins are so light and refreshing! Great for when you need to use up that rhubarb in your garden 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Knife
  • Cutting board
  • Muffin cups (optional)
  • Muffin tin
  • Mixing bowl
  • Spoon

The Recipe

Time: 20 min. prep + 20 min. bake = 40 min.

Servings: 12 muffins

Calories/muffin: ~ 143

Ingredients:

  • 1 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups chopped rhubarb (diced into tiny pieces)
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup oil
  • 1 tsp almond flavouring

Directions:

  1. Combine ingredients and fold in rhubarb last.
  2. Put batter in muffin cups & bake for 20 min. at 350F.

Blueberry Swirl Coffee Cake Muffins

These muffins are so far the best blueberry muffins I have ever had. The blueberry jam swirled in the batter is genius! You definitely need to add this to your weekend baking list! This muffin with some butter and a cup of coffee is perfection!

Time: 30 min. + 25 – 30 min. bake time = 1 hour total

Yield: 16 muffins

Calories/Muffin: ~266

Ingredients:

  • 1/2 cup salted butter, melted
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup plain greek yogurt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup blueberry jam

Streusel

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons cold butter, cubed or grated

This recipe review comes from Half Baked Harvest. You can see the original recipe HERE or below.

Directions:

1. Preheat the oven to 350 F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.

4. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.

5. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

6. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Equipment Required:

  • Mixing bowls
  • Mixing spoons
  • Measuring cups/spoons
  • Muffin tin
  • Muffin liners
  • Whisk
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6 (The website says 4 but if you break it down I consider it 6 steps)
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Butter Tart Muffins

These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!

Time: 30 min prep + 15 min bake

Servings: 12 muffins

Calories/muffin: ~263

Ingredients:

  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) butter, cut into pieces
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1½ cups (375 mL) raisins
  • 1½ cups (375 mL) flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (25 mL) maple syrup

This recipe review comes from Food & Drink. You can see the original recipe HERE or below.

Directions:

  1. Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
  4. Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
  5. Remove from oven and brush tops of muffins with maple syrup.

Equipment Required:

  • Knife
  • Saucepan
  • Muffin tin
  • Measuring cups/spoons
  • Basting brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Cinnamon Sweet Potato Muffins

These muffins are surprisingly unexpected. At first you may think a sweet potato muffin sounds strange, and believe me so did I, but they are so moist and delicious! The cinnamon and sweet potato make for a delicious muffin and the glaze bumps it up another notch! This recipe is relatively simple to make and I have had lots of people ask for it. Once you make it you’ll know why!

Time: 20 min. – 1 hour + 15-18 min baking

Yield: 2 dozen

Calories/Muffin: 225

Ingredients:

  • 2 cups self-rising flour*
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 cups mashed sweet potatoes (no added milk or butter)
  • 1 cup canola oil

Glaze

  • 1 cup icing sugar
  • 2 tablespoons plus 1.5 teaspoons milk (sometimes I use cream if I don’t have milk)
  • 1.5 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon

*Can be substituted by placing 1.5 tsp baking powder and 0.5 tsp salt in a measuring cup and filling the rest with all-purpose flour to measure to 1 cup.

Notes: I have made this recipe with cold and hot mashed potatoes and the recipe worked out fine both times.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/cinnamon-sweet-potato-muffins/

Equipment Required:

  • Mixing bowls
  • Mixing spoon
  • Whisk
  • Muffin tin
  • Cooking spray

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 20 minutes – 1 hour (an hour if you haven’t made the mashed sweet potatoes)
    • Rating: Easy – Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy