Wednesday, April 30, 2014

Lemon Crumb Muffins and a New Addition

Sweet, Tart, and Delicious

I have been in a muffin mood lately which I hope you are going to enjoy.  A couple weeks ago I posted some chocolate muffins which were quite tasty.  Well, a certain co-worker of mine does not like chocolate.  Crazy, I know.  Since I am a great boss, I decided to make another muffin which I hoped this person would enjoy.  I also just so happen to love lemon.  These muffins are really refreshing and perfect for spring.  I think they would be a great addition to a brunch table.  They are definitely on my go-to muffin list now.

In other news, my family of three is now a family of four.  We had a our little girl this past Thursday. She looks just like her big brother did as a baby and is perfect. She seems to have a mellow demeanor, but at only a week old we will just have to wait and see what the future holds.

Lemon Crumb Muffins
recipe from

makes approximately 10 muffins

1 1/2 cups all-purpose flour
1 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup butter, melted
2 teaspoons lemon zest
2 teaspoons lemon juice

Crumb Topping
3 tablespoons all-purpose flour
3 tablespoons sugar
1 tablespoon cubed cold butter

Preheat oven to 350 degrees Fahrenheit.  Line a muffin tin with 10 paper liners.

Mix flour, sugar, baking soda, and salt together in a large bowl.  Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth.  Pour wet mixture into dry mixture and stir until just combined.  Pour batter into the prepared muffin cups, filling 3/4 the way full.

Crumb Topping:
Mix the flour and sugar together in a small bowl.  Cut cold butter in to the flour mixture until it resembles coarse crumbs.  Sprinkle crumb mixture atop each muffin.

Bake in the preheated oven 20-25 minutes, until a knife comes out clean.  Cool for five minutes in pan before removing to wire rack to cool completely.

Friday, April 11, 2014

White Chocolate Pretzel Bunnies

Can't stop the cuteness.

Not much of a recipe for you today, but some cuteness.  I am not sure if I have ever mentioned how much I love Target and how much time we spend there.  A weekly trip to Target is pretty standard in our house. A couple weeks back I saw these adorable bunny shaped pretzels in the Easter section. Seeing the potential, I bought a bag with plans to make these.  We don't often buy pretzels, so by the time I got around to making these Zack had eaten half the bag.  Apparently he was also excited about the bunny pretzels.  All I did to make these was melt some white chocolate chips with a little shortening in the microwave until smooth and then topped with spring colored sprinkles.  They are super easy to make and I know they would be a perfect addition to an Easter Basket.

Saturday, April 5, 2014

Moist Double Chocolate Muffins

I love a good muffin.

I really love muffins.  I am not sure what it is about that, but I really do love them.  I know they are not the most nutritious breakfast or snack so I rarely indulge myself.  These muffins were really a nice treat. They are moist and chocolate an are delicious with a cup of coffee or a glass of milk.  I am thinking about making a few types of muffins to freeze before the baby comes...but that will require me to actually bake.  I need to find some motivation so I can share with you guys.  In the mean time, enjoy these!

Moist Chocolate Muffins
recipe from

makes 12 muffins

2 cups all-purpose flour
1 cup white sugar
3/4 cups chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

Preheat oven to 400 degrees Fahrenheit.  Grease 12 muffins cups or line with paper muffin liners.

Combine flour, 3/4 cups chocolate chips, cocoa powder, and baking soda in large bowl.  Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended.  Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes  Cool in the pans for 10 minutes before removing to cool completely on a wire rack.