Brown Sugar Cinnamon Muffins

These brown sugar muffins are one of my “go to” muffin recipes. My kids love them for breakfast or a snack and I always double the recipe.

You can freeze these brown sugar muffins or pack the leftovers in their lunchbox.

When I created this recipe I had an oven that always cooked things quicker than most ovens. Please adjust your baking time accordingly. If you are making regular sized muffins you might need to bake them for 20-22 minutes. Mini muffins bake much quicker so keep an eye on them so they don’t burn.

brown sugar muffins

These brown sugar muffins aren’t super healthy, so it is usually a special treat in our house. It’s also a great item to bring to a potluck brunch. They are always a big hit.

They are also a great weight watchers snack! Each muffin is only 2 pts!

Brown Sugar Cinnamon Muffins

Ingredients

  • 1 3/4 cups flour ( I use whole wheat or a mixture of white and wheat)
  • 1/3 cup white sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup canola oil (or substitute applesauce for oil)
  • brown sugar
  • cinnamon

Instructions

  1. Mix together flour, white sugar, baking powder, and salt.
  2. Add egg, milk and oil and mix together.
  3. Fill muffin cups 1/4 full with batter.
  4. Add a pinch of brown sugar. (Or a little more)
  5. Cover the brown sugar with batter.
  6. Sprinkle brown sugar and cinnamon on top.
  7. Bake for 15 minutes at 350 degrees.

What’s great about these brown sugar muffins (or any muffin) is that you can customize them to your own taste. Some simple reader substitutions are below:

  • Substitute applesauce instead of oil.
  • Try cinnamon applesauce instead of oil (yum!).
  • Use powdered milk.
  • Increase the fiber by adding shredded apple, cranberries, or bran.
  • Drizzle with caramel.
  • Add blueberries to the mix.
  • Brush muffins with melted butter after cooking.
  • Substitute regular milk with coconut milk.
  • Add a pinch of nutmeg and a splash of vanilla.
  • Use one mashed banana as a substitute for the egg and oil.
  • Mix in cinnamon chips (you can find these during the holidays).

Remember to add your modifications to the comments below! I’d love to hear how they turned out.

brown sugar muffins

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White Chocolate Candy Cane Donuts

Are you looking for a fun and festive breakfast idea this holiday season? One of my favorite holiday traditions is donuts on Christmas Eve morning. Some years we buy donuts but when I’m feeling ambitious the kids and I make homemade donuts.

Even though purchasing donuts is easier, I think homemade donuts taste SO MUCH BETTER! Plus, you can customize them to make your favorite flavors, and for additional fun (and maybe a little stress) have the kids help with make them.

These white chocolate candy cane donuts are SO pretty you almost don’t want to eat them!

white chocolate candy cane donuts

These white chocolate candy cane donuts use box cake mix and are fairly simple to make. They do require a donut pan. but pans are inexpensive last forever. (I’ve had mine for at least 10 years!)

If you like cake donuts (my favorite) then you will love the taste of these donuts.

In this donut recipe we used Krispy Kreme cake mix, but you can use any kind or flavor of cake mix in a baked donut recipe. One of my favorite cake donuts is the double chocolate (which could be made with chocolate cake mix and chocolate candy melts – yummm). But I digress.

Empty the cake mix into a mixing bowl and follow the directions on the box to prepare the donut batter.

I like to use a hand mixer when making cakes because if I use my stand mixer I tend to forget it is running and over mix the batter.

Mix the dry and wet ingredients according to the cake box directions. Don’t over mix. Did you know that if you over mix cake batter you get a more dense, chewy-er cake? Unless you like your donuts that way, make sure you follow the directions and don’t over mix. 

Spray your donut pan with nonstick spray.

Pour the batter into the donut pan, do not overfill. I pour my batter about 2/3 of the way full.

Bake the donuts for 12 minutes at 350 degrees.

While the donuts are baking crush your candy canes and begin to prepare your candy melts. Once the donuts are cooled, dip them in the melted chocolate and add the crushed candy canes to the top of the donuts.

   Ingredients

Directions

  • Mix together the cake mix, water, oil and eggs according to the cake mix box.
  • Spray the donut pan with cooking spray.
  • Pour the donut mix into a measuring cup for easy pouring. Pour the donut mix into the donut pan.
  • Bake for 12 minutes at 350 degrees.
  • Let cool.
  • Place the candy canes into a ziploc bag and crush with a rolling pan or the bottom of a glass cup.
  • Melt the white candy melts in microwave or with this Wilton Melting Pot.
  • Dip the top of the donuts in the white melts. Before the white melts harden, sprinkle the crushed candy canes on top.

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Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins

Yield 12

Ingredients

Dry

  • 3/4 cup almond flour
  • 3/4 cup tapicoa flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthum gum
  • zest from one lemon
  • 2 1/4 cups diced strawberries (about 8-10 ounces), divided

Wet

  • 1/2 cup butter or coconut oil, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from 1/2 lemon, plus enough yogurt or milk to make 1/2 cup (I used plain yogurt)

Instructions

  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups 3/4 full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

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Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread

Yield 16

Ingredients

Dry

  • 2 cups almond flour
  • 1/2 cup cassava flour
  • 1/2 cup tapioca flour
  • 1/3 cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet

  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • 1/4 cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)

Instructions

  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.

Notes

White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

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