Muffins + Breakfast

 Carrot Cake Muffins 🥕
1/2 C applesauce
1 Tbsp vegetable oil
1/2 C granulated sugar
1/2 C light brown sugar
2 eggs
2 tsp vanilla (I use @nielsenmassey)
1 1/2 C carrots finely shredded
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
Pinch ground cloves
3 Tsp baking powder
2 C all purpose flour
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Preheat oven to 350°F. Line a muffin pan with six paper liners. Finely shred carrots and chop well to eliminate any large pieces. In a large bowl or stand mixer, beat together applesauce, vegetable oil and sugars until fully combined. Mix in egg and vanilla, followed by carrots. Scrape the bowl as needed. Add remaining dry ingredients, mixing well until no streaks remain. Divide mixture evenly between prepared paper liners, adding 1 large scoop per liner. Liners should be nearly full. Bake for 20-22 minutes or until a toothpick inserted comes out clean. 

 Cinnamon Banana Bread Muffins 🍌
2/3 C granulated sugar
1/2 C vegetable or canola oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 Tbsp butter, melted
1/4 C granulated sugar
1/2 Tsp ground cinnamon
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Heat oven to 375 degrees. Place liners in cups and spray with Pam. This helps the muffin not stick to the paper. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined. Add in flour, baking soda, salt, and cinnamon and stir together until just combined. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked). Remove muffins from pan to a cooling rack. For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely. 

 Crispy Potato Breakfast Skillet 🥔
2 Tbsp butter
4 brown potatoes, diced
2 tsp vegetable oil
1 Tsp seasoned salt divided
1/2 Tsp salt
1/2 Tsp ground black pepper divided
8 oz bacon cut into 1/2 in strips
2 garlic cloves minced
4 eggs
1/2 C cheddar cheese
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Preheat grill to 400 degrees. In a bowl mix together diced potatoes, vegetable oil, seasoned salt, salt, and ground black pepper. Place cast-iron skillet on grill. Heat butter in skillet. Add potato mixture and bacon to skillet; close grill lid and cook until brown and tender; stirring occasionally. Add garlic right before potatoes are done cooking and saute for about 1 minute. With back of spoon, make four wells in the potato mixture; break eggs into wells. Close grill lid and bake until egg whites are completely set and yolks begin to thicken but are not hard. This will take about 9-11 minutes. Open grill and sprinkle cheese on skillet. Close grill lid and let cheese melt for a minute or two. 

 Triple Berry Protein Muffins 🍓
1/2 C butter, melted
1 C sugar
1 tsp vanilla extract
2 eggs
1 C milk
2 1/2 C flour
1 Tbsp baking powder
1 Tsp baking soda
1/2 tsp salt
2 scoops Protein powder (I used Bob’s Red Mill in Vanilla flavor)
1 1/2 C frozen mixed berries (keep frozen until ready to use)
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Preheat the oven to 425°F. Put paper liners in a muffin tray. In a bowl, combine the melted butter, sugar and vanilla. Add the eggs and mix until well combined. Pour in the milk and stir until well. In smaller bowl, whisk together the dry ingredients. Slowly add half of the flour and fold it into the mixture. Stir. Once mostly combined, add the remaining flour. Continue folding the mixture until the flour has just absorbed. The batter should be thick and have lumps.Take the frozen berries out of the freezer and gently fold them into the batter.Using a cookie scoop put 6 tablespoons of batter into each cup. Bake for 5 minutes. Then, reduce the temp to 375°F for another 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven when finished baking and let rest for 10 minutes. 

 Christmas Morning Casserole 🌲
1 lb frozen shredded potatoes
1/2 C melted butter
1 can cream of chicken soup
1 Tsp pepper
1 Tsp salt
2 C shredded cheddar
8 oz sour cream
1/2 white onion, diced
2 C Cornflakes, crushed
1/2 C melted butter (this is for the topping)
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Preheat oven to 350. Place potatoes in a 13x9 greased pan. Mix together next 7 ingredients and layer over potatoes. Cover top with crushed cornflakes and pour the second melted 1/2 cup of butter on top. Bake uncovered for 45 mins. 

 Strawberry Chocolate Chips Muffins 🍓
1.5 C Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/4 C Sugar
1/4 C Brown Sugar
1/2 C Milk
1/4 C Vegetable Oil
1 Egg
3/4 C Diced Strawberries
1/2 C Chocolate Chips
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Preheat the oven to 350°F. Spray a muffin pan with non-stick spray. In a large bowl, whisk together the flour, baking powder and cinnamon. In another bowl, whisk together the sugar, brown sugar, milk, oil and egg until well combined. Add the wet ingredients to the dry and stir until just combined. Gently mix in the strawberries and chocolate chips. Fill the muffin tin with batter, dividing evenly. Bake for 15 minutes until a toothpick inserted in the center comes out clean 

 Cinnamon Roll Monkey Bread 🐵
3 packs Pillsbury cinnamon rolls with frosting
1/2 C sugar
1 1/2 Tsp cinnamon
1/3 C Brown Sugar
1/2 C melted butter
1 Tsp vanilla
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Grease a bundt pan and preheat oven to 350. Place cinnamon and sugar in gallon resealable bag. Cut each cinnamon roll into 4 pieces. Place cinnamon rolls in bag with cinnamon and sugar mixture. Shake the bag to coat pieces. Arrange half of the cinnamon roll in bundt pan. Stir together brown sugar, butter and vanilla. Pour half of mixture over rolls. Place the rest of the rolls on top and top with the rest of the butter mixture. Bake in preheated oven for 35-40 minutes or until brown on top and cooked through. Immediately flip out onto serving platter. Drizzle icing over rolls and serve! 

PB& J Overnight Oats

1/2 C oats
1/2 C milk of choice
2 Tbsp peanut butter
1 Tbsp maple syrup
5 chopped strawberries
1 Tsp chia seeds 

 Mix ingredients well and let sit in fridge overnight. Eat cold or heat in microwave for 1 minute. 

Peanut Butter Chocolate Overnight Oats

 1/2 C oats
1/2 C milk of choice
2 Tbsp peanut butter
2 Tbsp chocolate chips
1 Tbsp maple syrup
1 Tsp chia seeds 

  Mix ingredients well and let sit in fridge overnight. Eat cold or heat in microwave for 1 minute.  

 Cinnamon Toast Cream Cheese Muffins 🧁
3 C flour
1 C sugar
4 Tsp baking powder
1 Tsp salt
2/3 C milk
1/2 C vegetable oil
2 large eggs
8 oz cream cheese softened
1 C sugar
1 Tbsp cinnadust, plus more for sprinkling tops of muffins.
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Preheat oven to 375 degrees. Line your muffin tin with cupcake liners. Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl. In another bowl stir together milk, oil, and eggs. Combine wet ingredients with the dry ingredients. Stir until just moistened and combined. Combine cream cheese and 1 cup of sugar and 1 Tbsp cinnadust. Mix half of the cream cheese/sugar mixture into the muffin batter. Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining half of the cream cheese mixture onto the muffins, about a tablespoon per muffin, then with the back of a spoon push the mixture into each muffin. Sprinkle tops of each muffin with cinnadust and bake 25-30 mins. These do great in the freezer, too! 

 Blueberry Cream Cheese Coffee Cake
For the cream cheese layer:
¼ cup sugar
8 oz. softened cream cheese
1 egg white
½ Tsp vanilla
1 ¼ C blueberries
For the cake:
1 and ½ C flour
½ Tsp baking powder
½ Tsp baking soda
¼ Tsp salt
5.5 Tbsp unsalted butter (softened)
½ C sugar
1 egg + 1 egg yolk
¾ C sour cream
1 Tsp vanilla extract
For the topping:
1/3 C sugar
1/2 C flour
3 Tbsp butter (chilled and cut in chunks)
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Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside. To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs) Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil. Cool on a rack, run a thin knife around the cake and loose ring of springform pan. 

 Peach Cobbler Muffins 🍑
1 1/4 C all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
2/3 C white sugar
1 cups chopped fresh peaches
1/2 C whole milk
1 egg
1/4 C vegetable oil
1 Tsp vanilla extract
For the topping:
1/4 C all purpose flour
3 Tbsp white sugar
1/2 Tsp baking powder
1/2 Tsp cinnamon
4 Tbsp cold unsalted butter

Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups. Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine. Add the peaches and stir well to coat. Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears. Portion the batter out into the muffin cups evenly (about 3/4 full). For the streusel topping : Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir. Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.Top the muffins with a spoonful of the streusel topping. Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean. 

 Chocolate Chip Buttermilk Muffins🍫
2 1/2 C flour
1 C sugar
2 1/2 Tsp baking powder
1/2 Tsp salt
1/2 C unsalted butter, melted and cooled
2 eggs, lightly beaten
1 1/4 C buttermilk
1 C chocolate chips

Preheat oven to 385° F. Grease a standard-size muffin pan or line with paper liners. Set aside. In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
Add melted butter, eggs, and buttermilk. Stir to combine. Just before combined, add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking). Sprinkle the tops with raw sugar, if desired. Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. 

 Lemon Blueberry Muffins 🍋
2 C all-purpose flour
1/2 C sugar
1/2 Tsp sea salt
3 Tsp baking powder
1/4 C vegetable oil
1 C milk
1 egg
2 1/2 Tsp lemon juice
1 Tbsp lemon zest
1 C fresh blueberries washed and any stems removed

Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the oil, milk and lemon zest. Stir in the lemon juice. Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth. Stir in the blueberries
Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean. Remove from oven, let cool and enjoy! 

 Lemon Poundcake Muffins 🍋
1/2 C butter, softened
1 C sugar
2 large eggs, room temperature
1/2 C sour cream
1 Tsp vanilla extract
1/2 Tsp lemon extract
1 3/4 C all-purpose flour
1/2 Tsp salt
1/4 Tsp baking soda
For the glaze:
2 C powdered sugar
3 Tbsp lemon juice

In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm 

 Strawberry Pancakes🍓
1 Tbsp vinegar
1 3/4 C milk
2 C all purpose flour
1/4 C sugar
2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
2 large eggs
2 Tsp vanilla extract
1/4 C melted unsalted butter
1 1/2 C chopped Bobalu strawberries

Mix together vinegar and milk in a measuring cup. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, vanilla extract, melted butter and the milk and vinegar. Gently add wet ingredients to the dry ingredients. Then fold in the strawberries. Heat a griddle or frying pan to about 350 and grease with cooking spray. Once hot, pour 1/4 C of the batter onto the griddle and cook 2-3 mins until you see bubbles forming. Then flip and continue to cook until golden brown. Repeat with the rest of the batter and enjoy! 

 Everything Bagel Casserole 🥯
6 leftover everything bagels, halved and cut into bit sized pieces (I left mine out overnight to get them a little stale)
6 ozs cooked bacon, crumbled into pieces
3/4 C shredded cheddar cheese
8 large eggs
2 1/2 C milk
1 Tsp ground mustard
1/2 Tsp kosher salt
1/4 Tsp black pepper
2 Tsp chopped fresh chives or green onions
8 ozs reduced fat cream cheese

Lightly coat a 9x13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with 1/2 cup cheese. In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining 1/4 cup cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight. When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 40 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm. .

 Pumpkin Spice Coffee Cake 🎃
2 C AP flour
1 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tbsp pumpkin pie spice
1 C pumpkin puree
1/2 C light brown sugar
1/4 C granulated sugar
1/2 C canola oil
1/4 C milk

For the streusel topping:
1/2 C AP flour
1/4 C unsalted butter, cold
1/3 C light brown sugar
1/2 Tsp pumpkin pie spice

For the glaze:
1/2 C powdered sugar, sifted
1 Tbsp milk

Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside. Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice. Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk. Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick. Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it. Allow the cake to cool for 30 minutes then drizzle with glaze. 

 Cream Cheese Muffins 🧁
3 C flour
1 C sugar
4 Tsp baking powder
1 Tsp salt
2/3 C milk
1/2 C vegetable oil
2 large eggs
8 oz cream cheese, softened
1 C sugar
Topping:
1/2 C all-purpose flour
1 C sugar
1/4 C butter, softened

Preheat oven to 375 degrees. Line your muffin tin with cupcake liners. Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl. In another bowl stir together milk, oil, and eggs. Combine wet ingredients with the dry ingredients. Stir until just moistened and combined Fill muffin tins about 1/2 to 2/3 full with batter
Spoon the remaining half of the cream cheese mixture onto the muffins, about a tablespoon per muffin, then with the back of a spoon push the mixture into each muffin. Combine cream cheese and 1 cup of sugar. Gently mix into the batter. Fill muffin tins about 1/2 to 2/3 full with batter. Ina separate bowl, combine the topping ingredients and sprinkle generously on top of each muffin. Bake 24-30 mins or until golden brown.