muffins

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

What better way to start the weekend than with a healthy(ish) breakfast treat like these whole wheat chocolate chip muffins? With brown sugar, a simple streusel, and loads of semisweet chocolate chips, these cookie-flavored baked goods also have the added benefit of whole wheat flour! If you’re looking for something to enjoy all weekend long, these are IT.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

On Family Breakfast

In the hay day of this website, there was no shortage of breakfast pastries to enjoy in the morning. You needn’t look farther than my kitchen counter or the freezer drawer to find stacks of danishes, homemade pop-tarts, and slices of quick bread. I was constantly testing recipes, and, as a result, I had the leftovers to show for it. As you can imagine, my family got used to these kind of things, and mornings were actually quite pleasant.

But then something called “REAL LIFE” happened, and as much as I would have loved to keep up with our stock of sugary breakfast treats, it just wasn’t happening. Instead, I offered easy stuff: Toast. Dry cereal. The occasional scrambled egg. You know, normal American breakfast foods.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

Unrealistic Expectations

So last week, when I pulled out a Tupperware of chocolate chip muffins, my kids lost their mind. I mean, seriously, head over heels. It was all, “MOM, YOU MAKE THE BEST BREAKFAST,” and, “THESE MUFFINS ARE INCREDIBLE,” and (my personal favorite), “SERIOUSLY, YOU ARE THE BEST MOM EVER!” Truly, in that moment, the clouds parted and I heard *actual* angels singing.

Here’s what I decided: I showed my hand too quickly. By having a surplus of homemade treats for a good portion of their life, they haven’t figured out that this isn’t normal in most houses. What kind of 8-year-old knows they prefer croissant over pain au chocolat? What average 6-year-old complains because there’s no more funfetti biscuits in the freezer? I’ll tell you: ones that haven’t been fed enough Fruity Pebbles, that’s who.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

The good news for them is that I’m testing loads of breakfast recipes this month, so there’s bound to be a few stragglers to munch in the coming weeks. The bad news is that I’m on to them and there will definitely be some granola bars and Cheerios in their very near future.

Whole Wheat Chocolate Chip Muffins

While they were inhaling the muffins, I kept one little secret from them: these are almost kinda sorta healthy! I mean, sure, there’s sugar and chocolate involved, but doesn’t that addition of whole wheat flour make all of us feel a smidge better? Plus, these whole wheat chocolate chip muffins are really good. So good that I ate a whole one during the photo shoot while trying to “get the perfect shot” of a bitten muffin. I won’t even lie- one bite would have been a fine photo.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

To make these whole wheat chocolate chip muffins, we start with the wet ingredients. Sour cream, oil, an egg, and some vanilla stir together before adding in a mixture of brown and white sugar. Next comes the dry ingredients. Equal parts all-purpose and whole wheat flour stir in with leavening and salt. Finally, the chocolate chips fold in and the streusel sprinkles on top. Voila!

The muffins bake up into soft, slightly chewy treats with rounded, chocolate-studded top. They taste even better on day 2, although I recommend rewarming. If you are in need of a new treat to wow your family and friends- these are it! Happy Friday and happy baking to you!

If you like these whole wheat chocolate chip muffins you should try:

Whole Wheat Blueberry muffins
Banana Nutella Muffins
Healthyish Chocolate Chip Cookies
Cream Cheese Chocolate Chip Biscuits
Chocolate Chip Bundt Cake

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Whole Wheat Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

 For the streusel (optional):

  • 11/2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ cup chocolate chips 

For the muffins:

  • ¾ cup sour cream
  • 1/3 cup (80 gm) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (100 gm) sugar
  • 1/2 cup (100 gm) brown sugar packed
  • 3/4 cup (105 gm) all-purpose flour
  • 3/4 cup (105 gm) 100% whole wheat flour (see notes)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
  2. First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
  3. Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I wish someone had told me to take “Before” photos when quarantine started last March. In the nether regions of my mind, I can still see that former life of mine: a spotless home, a predictable schedule, and a family that, albeit wild, felt comfortable within the confines of our everyday existence. Sure, there was the occasional hiccup in the regimen of our daily lives- maybe a vacation, a last-minute addition to our calendar, or even (gasp!) an unforeseen bout of strep throat or seasonal cold- but for the most part, life was defined and fairly easy to get along with.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Fast forward to the “After” photo. The images that make up our day-to-day nearly 10 months after quarantine began are a blur of grey and barely-controlled chaos, a hot mess pile of face masks, hand gel, and flailing attempts to work, parent, and manage feelings and expectations. This season has been a dying to self, a loosening of my grip on all things I used to think I could control, and to be completely frank, it hasn’t been pretty. I’ve found myself feeling bitter and struggling with frustration more times than I can count, and, in a a lot of ways, dealing with the imperfect, self-serving parts of my heart have been the one of the more unpalatable doses of reality I’ve been forced to swallow in my life.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Looking for the gold.

This is really just a reminder to myself: look for the gold in all of this. If and when it’s all said and done, I don’t want to be defeated and worse for the wear; instead, my hope is that we all find ourselves stronger and more resilient under the weight of our own individual challenges. I hope we find ourselves more graceful, more open to love, and less in need of the temporary wants that rarely serve our lives in lasting ways. Deep down, I really think this shaking of our personal foundations will nudge a lot of us to start building our hopes and dreams on the stronger ground of relationships and beliefs that will actually last. Yes, the haze of uncertainty, fear, and loss is still thick and looming, but there’s hope and goodness burning through with an offering of its own: matured perspective, slower pace, and an opportunity to trim the proverbial fat in our lives. We’re definitely being pruned, but I’m feeling more and more certain that it’s making room for growth.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

One of my favorite parts of these past few months has been including my children in my kitchen activities. Let me be clear: kids in the kitchen is anything but easy, neat, or quick. Anytime my babies strap on an apron, I need extra time and energy to clean up the millions of little disasters that ensue. But the benefit of time spent together and watching their little hands and minds explore makes it well-worth the effort. Like with these lemon poppy seed muffins.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Lemon Poppyseed Muffins

Muffins are one of the most simple and forgiving things to make in the kitchen with kids. These lemon poppy seed muffins are a favorite of my oldest. These muffins are a great place for kitchen-curious people to start; all you need is a hand mixer and a few measuring cups. Here, a simple butter and sugar batter comes together with sour cream, eggs, lemon, and milk. The end result are lemon poppy seed muffins that remain moist and tender even after a couple of days. The glaze is simple, just powdered sugar and lemon juice,. It adds that extra tang and hint of sweetness that makes these extra-delicous for kiddos.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I’m eager to hear from you all. How are you doing? What have you learned in this season? How can your fellow baking friends (raises hand!) support you in love? Muffins seem like a meager offering, but they’ve brought me a lot of joy and I hope they do the same for you. Have a terrific week and happy baking!

If you like these lemon poppy seed muffins you should try:

Lemon Berry Crumb Cake
Blueberry Lemon Bars
Lemon Pound Cake
Lemon Lavender Icebox Cake

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Lemon Poppy Seed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 19
  • Total Time: 29 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

For the muffins:

  • ½ cup unsalted butter at room temperature
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 11/2 tablespoons lemon zest
  • ¼ cup fresh-squeezed lemon juice
  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 11/2 tablespoons poppy seeds

For the glaze:

  • 2 tablespoons fresh-squeezed lemon juice (plus more as needed)
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
  2. In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined. 
  3. Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
  4. Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!

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Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Are you mid-resolution? Did you make some goals for 2020 that may or may not include the word “healthy”? I’m not one for resolutions, but I am a fan of being healthyish. True story: before I began this blog I was working full-time as a registered dietitian. Does that just sound like the biggest joke ever? The truth is, as much as I LOVE baking, butter, and indulgent desserts, I value fitting in my pants and taking care of the body I’ve been given. Naturally, that means I can’t exist solely on banoffee pie and peanut butter babka (but, man, I wish it did) and it nudges me to think inside the box of healthyish. So here’s some morning glory muffins and a few links to some lightened-up favorites of mine. I hope you enjoy them as much as your enjoy the banoffee.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Morning glory muffins have loads of fruit and veggie add-ins to make these nutrient-rich treats. Yes, they do contain sugar, but they also have shredded carrots, 100% whole wheat flour, raisins, coconut, and unsweetened applesauce. These morning glory muffins are one-bowl treats that can be made-ahead or frozen and (BONUS!) taste even better on day 2. Bake a batch of these on a lazy Saturday and enjoy them all week long. Guilt-free.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

To make morning glory muffins, we start by combining milk, oil, applesauce, and eggs until smooth. Next comes the sugars and shredded carrots followed by the dry ingredients. Cinnamon gently spices these fluffy treats, but the mainly flavors are all those add-ins! Coconut, raisins, and chopped pecans round out the ingredients, and the batter comes together into a thick, scoopable mixture. Load up your muffin pan and bake for just over 15 minutes or until a toothpick inserted comes out just barely clean.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Give these morning glory muffins a try sometime this week and check out a few other healthyish recipes on my site at the links below! Happy baking and enjoy your weekend!

If you like these morning glory muffins you should try:

Whole Wheat Blueberry Muffins
Flaxseed Bread
Whole Wheat Carrot Muffins
Whole Wheat Sandwich Bread
Vegan Oatmeal Cookies

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Morning Glory Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com 

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 13
  • Category: Breakfast

Ingredients

  • ¾ cup (180 gm) milk
  • 1/3 cup (80 gm) canola oil
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) whole wheat flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 21/2 teaspoons cinnamon
  • ½ cup shredded coconut
  • ½ cup raisins
  • ¼ cup chopped pecans

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, applesauce, and extract until smooth. Stir in the carrots and both sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the coconut, raisins, and pecans. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar or additional mix-ins (if desired) and bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Coffee Cake Muffins

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Thanks to Google Analytics, I’m well aware that a lot of you here are kinda like me. 9 out of 10 of you are female, over half of you are in my age bracket, and we share a variety of other common interests like shopping, entertainment, and traveling. While there is no cookie cutter,  run-of-the-mill prototype for what you might call “The Average Woman,” experience and life have taught me that a lot of us, at our core, have similarities. So today I want to write about something I’ve been learning, in hopes that it might speak to you.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Where the Green Grass Grows

I’ve spent many days of my life on the side of the road where the grass wasn’t as green. While I always had a supportive family, at least one good friend to my name, and a host of other things to be grateful for, I struggled with little insecurities and spent most of my life with a measuring stick in hand, trying to determine where I stood in the lineup of people around me. Even today as a 30-year-old woman, I find myself occassionally tiptoeing onto the scale of comparison because I’ve convinced myself that I should be more or that someone else is better.

Do you feel this? Is your life riddled with doubt and shame? Do you find yourself filling up secret, lonely places with the weightiness of jealousy? Even small, seemingly insignificant areas of self-doubt can create mountains of pain in the strongest of humans, and it happens to me so frequently that I’m certain I’m not alone in this; some of you are struggling to stay afloat in this boat with me.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

So here are my two cents, the truth that I am using to Drain-O my brain from the lies that sneak in from time to time:

Your life is significant. The things that make you who you are- the hopes and the history, your personality and your passions, every curve of your body and outline of your words- those things have value. There is beauty spilling out from every corner of you, and with an ounce of confidence and joy to back up that grace in your life, the world around you won’t be able to stop watching. Your gifts are a unique contribution to the universe and they matter.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Celebrating Others

I listened to a podcast recently that completely blew my mind with these truths. While I was listening, it was like the blinders were removed and suddenly I was able to see how much I had hurt myself by not recognizing the value of own my life. By failing to treasure myself and the things I had to offer, I was unable to fully appreciate the beauty in the lives of the people around me. My perception of myself was so clouded by what I lacked that the beautiful hair and athleticism and freedom and talent and awards and opportunities that everyone around me had felt like a threat. Instead of admiring it, cheering it on, and broadcasting its awesomeness to the people within my reach, I mentally chalked up another point for them and sagged lower under the weight of my own insecurity.

Whether we admit it or not, I think we all do this to an extent. Today’s world has made the comparison game a full-on mental slaughter for some of us; at some point we have to say no. We need to open our eyes to how much we truly matter. In doing so,  we can appreciate the value of our lives and admire the gold in others. We were all created with such intentionality and precision, so we can rest in knowing that we are lovely simply because God made us that way.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

That’s my soapbox for the morning. If you need encouragement today, please reach out to me. Additionally, if you need delicious breakfast, please try these coffee cake muffins.

Coffee Cake Muffins

This recipe for coffee cake muffins was adapted from my Mimi’s coffee cake recipe.  It’s a special occasion food for my family, however I knew I needed to make it more accessible. Unsurprisingly, these coffee cake muffins turned out springy, fluffy, and perfectly cinnamon-sweet. Also unsurprisingly, I LOVED them, and will be making them for all of the special mornings coming up.

Making the Muffins

First, to make them, simply cream together the butter and sugar before adding an egg and some vanilla. Next, add the dry ingredients, alternating with some buttermilk, and scoop the batter into a lined muffin tin. Finally, there’s a cinnamon and brown sugar filling that you can use to top and fill your muffins too. That an extra bite of sweet makes these coffee cake muffins divine.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Happy baking and Happy Sunday to you all!

So if you like these coffee cake muffins, you should try:

Whole Wheat Carrot Muffins

Peach Crumb Muffins

Hummingbird Muffins

Bananas Foster Cinnamon Rolls

Maple Oatmeal Biscuits 

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Coffee Cake Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

These coffee cake muffins are like individual servings of buttermilk coffee cake, complete with a cinnamon sugar sprinkle topping. Simple and perfect for breakfast or dessert.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12

Ingredients

For the batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla
  • 11/2 cups (195 gm) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (168 gm) full-fat buttermilk

For the filling:

  • ½ cup (100 gm) brown sugar, packed
  • 11/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 375 degrees. Line a 12-compartment muffin tin with liners and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth, about one minute. Add the egg and vanilla and beat to combine. Add ½ cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon 1-1/2 tablespoons of batter (I use a medium cookie scoop) into the bottom of each muffin tin. Moisten your fingers slightly to push the batter into the bottom of the tins. Sprinkle each battered tin with ¾ teaspoon of the filling and then divide the remaining batter among the 12 compartments. Sprinkle each muffin with the remaining filling and bake in the preheat oven for about 18-20 minutes, or until the muffins are puffed and a toothpick inserted to the center comes out clean.

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Peach Crumb Muffins

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Sometimes I need an easy button. I need some magic dust, a genie in a lamp, or a fairy godmother to make life easier. There’s not enough hours in the day to constantly complicate it with dead-end tasks and lengthy processes. Sometimes I need something quick, entirely satisfying, no-fail, and EASY. Introducing: peach crumb muffins.

Peach Crumb Muffins

These peach crumb muffins are a cinch- a 2 step recipe, requiring less than 15 minutes of prep work that provides days worth of summery sweet goodness to enjoy. These peach crumb muffins are the answer to “What’s for breakfast? What can I bring for the beach weekend? “What treat can I bake with my kids?” and just about every other question that is coming to my mind right now. They’re simple and good. End of story.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Creating the Perfect Muffin

My goal with these peach crumb muffin was to make a soft, buttery, and moist muffin that was golden on the outside and full of chunky bits of ripe peaches. I also wanted to make sure it had a beautiful round dome to rest all that delicious crumble on top of.

So like any self-respecting blogger, I enlisted the help of my two best friends: other bloggers and the internet. My friend Laura pointed me to a brilliant recipe that enlisted a sweet and salty brown sugar crumble to add some color and dimension to the muffins. I also learned from a hefty amount of research (high fives to my fellow food nerds!) that if you fill the muffin tins up to the tippy top and bake at a high temperature for the first portion of the bake, you can achieve that rounded muffin dome that I was looking for. I kept the batter for these peach crumb muffins pretty thick and sure enough, after a few test batches, we had a moist, domed muffin with bits of sweet summer fruit throughout. I was in heaven.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

The muffins are still not as golden brown as I had hoped they would be. I think that with some modifications in the type of sugar and length of baking, I could have achieved more of what I wanted, but my primary concern was to keep the peach crumb muffins ultra moist. So I gave up on that hope. Still, the muffins turned out beautiful with bits of crumble sprinkled on top and the drippy glaze cascading down the sides. I mean, DROOL. Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Making the Muffins

To get started, move an oven rack to the upper third of the oven and preheat to a sweltering 400 degrees. Baking our muffins on the top rack will keep the bottoms from burning before we get a little tan up top first. Next, we make our crumble. This is is nothing more than stirring a few tablespoons of melted butter with some dry ingredients. SO EASY. Set aside the crumble while you stir up the muffins.

Add some sugar to the melted butter and then toss in a few eggs and some vanilla. We also add lemon zest because even though we’re making basic muffins we’re also kinda fancy, ok? Toss in the dry ingredients alternating with some room temperature milk, and finish it all off by folding in some itty bitty peach bits. You can even use frozen fruits if you want, but local friends, I’m sure you’ve already stocked up on the good stuff from Chilton County and The Peach Truck, AMIRITE? Line your muffin pan with paper liners and fill it up just below the rim of the liner. Yes, I know everything in you is saying “DON’T FILL IT UP MORE THAN 2/3 FULL!! IT WILL OVERFLOW!” I hear you, I get it, but let’s just try it, okay? If that oven is hot enough, this trick will work. Scouts honor.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Tips for Baking

Divide all that delicious crumble between the 12 muffins and then send the whole pan to the sauna. Once they’re in the oven,  close the door and decrease the heat to 375. We’ll bake at this temp for a few minutes, before letting them finish at a slightly lower degree. That initial hot bake is just long enough to set the edges of the muffin so that the insides and center can keep baking up, up, UP! If you know that you oven bakes a little cold, you can bump up the heat by 5 or 10 degrees.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Once the muffins are finished, they are moist, incredibly fragrant, and altogether perfect. That salty crumble tastes oh so good with the super sweet muffin, and each bite is speckled with a juicy burst of fruit. Another bonus is that these peach crumb muffins are super adaptable! Add a teaspoon of cinnamon, substitute fresh berries or nectarines, or top the whole thing with sweet sugared nuts. Just do how you do and enjoy the outcome.Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

I’m sharing today’s recipe for peach crumb muffins with a load of other bloggers who had a few too many peaches on hand. If you’re really into peach recipes, please check out #summerlovespeaches for some more inspiration. Many thanks to Annie, Ruth and Rebecca for hosting this gathering! Have a terrific weekend and tune in next week for more summer knockouts. Cheers!

If you like these peach crumb muffins, you should try:

Hummingbird Muffins

Raspberry Rhubarb Crumb Cake

Peach Berry Pie

Funfetti Scones

Honey Nut Biscuits

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Peach Crumb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

These peach crumb muffins are fluffy, moist, and domed muffins with a streusel crumb topping, a drizzled glaze, and juicy bits of fresh peaches!

  • Author: Kate
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 12
  • Category: Muffins

Ingredients

For the streusel:

  • 2/3 cup (85 gm) flour
  • 2 tablespoons brown sugar
  • 11/2 tablespoons sugar
  • ¾ teaspoon baking powder
  • pinch of salt
  • ¼ cup (55 gm) unsalted butter, melted

For the muffin:

  • 1/2 cup (110 gm) unsalted butter, melted and slightly cooled
  • 11/4 cup (250 gm) sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 cups (260 gm) flour
  • 21/4 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120 mL) milk, room temperature
  • 2 cups (280 gm) small diced peaches

For the glaze (optional):

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons of milk

Instructions

To make the streusel:

  1. Combine the flour, brown sugar, sugar, baking powder, and salt in a medium sized bowl. Stir in the butter until clumps form. Set aside while you make your muffins.

To make the muffins:

  1. Preheat the oven to 400 degrees and move one rack to the upper third of the oven, leaving enough room for the muffin pan up top. Line a 12 compartment muffin tin with liners and set aside.
  2. In a large bowl, stir the butter and sugar until well combined. Add the eggs, one at a time, stirring after each addition. Add the vanilla and lemon zest, stirring until combined.
  3. In a separate, smaller bowl, combine the flour, baking powder, and salt. Add half of the dry ingredients to the butter and egg mixture, stirring until combined. Add the milk, stir, and then add the remaining dry ingredients. Stir to combine. Fold in the peaches, being careful to not overwork the batter.
  4. Divide the muffin batter amongst the 12 muffin liners. Depending on your liners, you may have a hair too much batter. Just fill as much as you feel comfortable- they will be FULL. Don’t worry! Divide the streusel among the 12 muffins, sprinkling on top.
  5. Put the muffin pan on the top rack and immediately decrease the heat to 375. Bake at this temperature for 10 minutes, then decrease the heat to 350 and bake for an additional 22-25 minutes, or until the muffins are set and a toothpick inserted comes out clean. The muffins should be starting to bronze around the edges. Allow to cool slightly before topping with the glaze.

To make the glaze:

  1. Whisk together all three ingredients. Drizzle over top of slightly cooled muffins.

Notes

If you know your oven cooks a bit cool, increase the heat by 5-10 degrees for the initial bake. You want to keep the pan from overflowing.

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Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

It’s Friday and I’ve got your weekend entertainment covered with a  few things to watch, a couple things to read, and a simple Southern recipe for hummingbird muffins that will knock the taste buds right off your tongue. Ready for the round-up? Let’s go!

Ina Garten, Her New Show, and How to Entertain

Ina Garten is the queen of my heart. Anyone who can slay in the kitchen and maintain BFF status with Taylor Swift is a champion in my book. She lends us kitchen peasants a few noble words of wisdom in this article from Food52. I’m adding this quote from Ina to my list of kitchen mantras: “Food is not about impressing people. In fact, it’s just the opposite: it’s about making them feel comfortable.”

Stevie Wonder Carpool Karaoke 

James Cordon is quickly moving his way up the hierarchy of late-night television, but he absolutely stole my heart with this ride along featuring Stevie Wonder. You can tell that James is just pinching himself with glee and disbelief the whole time. Watch it, sing along, and let this little corner of the internet fill your heart with musical joy!

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

The Birthday Party Project

Every person on the planet deserves the love and joy that comes with being celebrated. The Birthday Party Project is shelling out celebrations by throwing birthday parties for homeless kids across the US. Their motto? “Love each other! Build each other up!” Gosh, we could all use a bit more of that, am I right?

What to Do with Leftover Easter Candy

If you’re like me, you fill your kids’ Easter baskets with all the candies you like. You know, because leftovers. Check out my Easter cake tutorial from last year if you want something fun and spunky to make, and then take a look at this round-up of creative uses for leftover Easter basket candy!

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

You may remember that I’m new to the South. During my first month on the job as dietitian at my small town hospital here in Selma, AL, I got my first taste of hummingbird cake. It was an immediate classic for me. This cake was like banana bread meets carrot cake meets spice cake meets all of my dreams coming true, and I couldn’t get enough of it. 

I adapted the recipe for these hummingbird muffins from Bake from Scratch magazine, and I think it may be my new favorite way to eat cake for breakfast. These muffins are moist, lightly sweetened, and topped with a delightful pecan crumb topping and sour cream glaze. True to the original cake recipe, these muffins are sweetened with banana, crushed pineapple, and brown sugar. The cake also boasts the subtle flavor of brown butter which really takes these muffins to the next level. (Update: for some help on browning butter, see my post here!)

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe glaze/drizzle based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

These hummingbird muffins would make an excellent breakfast item this weekend, and might be the perfect treat to round out your Easter brunch table too! Give them a try and let me know what you think. Have a terrific weekend and stay tuned for another great spring recipe that I’ll be sharing next week!

You may also like:

Apple Crumb Cake

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Blueberry Cornbread

Lemon Almond Poppyseed Bundt Cake

Strawberry Shortcakes

 

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Hummingbird Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Based on the classic Southern cake, these hummingbird muffins have a brown butter pecan streusel, a sour cream glaze, and a tender banana and pineapple filled muffin base.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12

Ingredients

For the browned butter

  • 1/2 cup (1 stick, 110 gm) unsalted butter

For the streusel

  • 1/3 cup (40 gm) flour
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons (50 gm) unsalted butter, cold
  • 1/2 cup (55 gm) chopped pecan halves

For the cinnamon sugar sprinkle

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

For the cake

  • 1 large (120 gm) banana, mashed
  • 2 large eggs, room temperature
  • 1/2 cup (115 gm) drained crushed pineapple
  • 1 teaspoon vanilla extract
  • 11/2 cups (190 gm) flour
  • 3/4 cup (150 gm) sugar
  • 1/4 cup (55 gm) brown sugar, packed
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

For the glaze

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons whole milk

Instructions

To prepare the browned butter

  1. Cube the butter and place in a small sauce or fry pan over medium heat. Stir occasionally until melted. Once melted, stir frequently to keep the butter moving and watch as the butter slowly begins to brown. You’ll notice little amber colored flecks forming at the bottom of the pan and the butter will give off a nutty aroma. This should take close to ten minutes, but watch closely to avoid burning the butter. Once browned, remove from pan to a separate bowl and place in the fridge to cool to room temp.

To prepare the streusel

  1. Combine the flour, sugar, cinnamon, and salt in a medium sized bowl. Dice the butter and then cut into the flour using the back of a fork or a pastry cutter. Once the butter is well integrated, about pea-sized clumps, toss in the pecan pieces. Place in the fridge to keep cool until use.

To prepare the cinnamon sugar sprinkle

  1. Combine the cinnamon and sugar in a small bowl and set aside.

To prepare the cake

  1. Preheat the oven to 350 degrees and prepare a muffin pan with 12 paper liners.
  2. Combine the banana, eggs, pineapple, and vanilla in a large bowl or the bowl of a stand mixer and beat on medium speed until thoroughly combined and slightly whipped, about 1-1/2 to 2 minutes. Add the cooled, liquid browned butter, and beat to combine. In a small bowl, combine the remaining dry ingredients and then add them to the butter mixture. Stir until combined, scraping the sides of the bowl as needed.
  3. Once mixed, scoop 2 tablespoons of batter into the bottoms of each of the muffin tins. (I use a leveled medium-sized cookie scoop for even scoops). Sprinkle the cinnamon sugar sprinkle evenly over each scoop of batter. Then, disperse about 1/3 of the streusel evenly among the 12 muffin tins. Top each muffin with an additional 2 tablespoons of batter, and then sprinkle the remaining streusel on top. Bake in the preheated oven for about 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for a few minutes before removing from the pan.

To prepare the glaze

  1. Combine all of the ingredients in a small bowl with a whisk. Drizzle over top of the the muffins as desired.

Notes

For some help on browning butter, see my post here: https://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

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Recipe Adapted From: Bake From Scratch

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