Calling all food enthusiasts and fun-loving girls! When it comes to indulgence, I’ve always had impeccable taste. While others may opt for ice cream, my heart belongs to chips. However, there’s one treat I simply can’t resist—muffins! Their delectable texture, the heavenly fluffiness at their core (sometimes even gooey—yum!), their versatility, and their picture-perfect appearance make them irresistible.

Today, I’m thrilled to share a selection of recipes from some of my favorite chefs that are guaranteed to bring joy to your taste buds. These recipes are simple, sweet, and most importantly, a whole lot of fun! So, roll up your sleeves, put on your apron, and let’s get baking. And don’t forget to let us know which ones you adore the most! It’s time to embark on a delicious adventure.

Blueberry Lemon Cream Cheese Muffins

Ingredients	Amount
Cream cheese	4 oz (room temperature)
Unsalted butter	4 tbsp (room temperature)
Lemon juice	1 tbsp
Lemon zest	2 tbsp
Vanilla	2 tsp
Eggs	2 (room temperature)
Whole milk	½ cup
All-purpose flour	2 cups
Granulated sugar	⅔ cup
Baking powder	1½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Fresh blueberries	1 pint

Directions – Blueberry Lemon Cream Cheese Muffins:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners or grease with non-stick spray.
2. In a mixing bowl, beat together the cream cheese, butter, lemon juice, lemon zest, and vanilla until creamy and well combined.
3. Add the eggs, one at a time, beating well after each addition. Mix in the whole milk until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
9. While the muffins are cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and well combined.
10. Once the muffins have cooled, drizzle the lemon glaze over the tops of the muffins.
11. Serve and enjoy these delightful Blueberry Lemon Cream Cheese Muffins!

Note: Store any leftovers in an airtight container at room temperature for up to 3 days.

LEMON GLAZE

Ingredients	Amount
Powdered sugar	1/2 cup
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp

Instructions:

1. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and well combined.
2. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until desired consistency is reached.
3. If the glaze is too thin, add more powdered sugar, a tablespoon at a time, until desired consistency is reached.

Enjoy the lemon glaze on top of your delicious treats!

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Oreo Cookie Muffins

Ingredients	Amount
Flour	1¾ cups
Sugar	¼ cup
Baking powder	3 teaspoons
Cold butter	⅓ cup
Egg	1
Milk	1 cup
Vanilla Greek yogurt	½ cup
Vanilla	1 teaspoon
Oreo Cookies (coarsely chopped)	16
Topping
Flour	3 tablespoons
Sugar	3 tablespoons
Oreo Cookies (finely crushed)	6
Cold butter	2 tablespoons
White chocolate chips	¾ cup
Shortening	½ tablespoon

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, milk, vanilla Greek yogurt, and vanilla until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the coarsely chopped Oreo cookies.
6. In a small bowl, prepare the topping. Mix together the flour, sugar, finely crushed Oreo cookies, cold butter, and white chocolate chips until crumbly.
7. Fill each muffin cup about ⅔ full with the muffin batter. Sprinkle the topping mixture evenly over each muffin.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy these delicious Oreo Muffins as a delightful treat!

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Strawberry Coffee Muffins

Easy and delicious Strawberry Coffee Cake Muffins, are the perfect muffins to make during strawberry season. Great with a cup of good coffee!

Ingredients	Amount
Flour	1¾ cups
Sugar	¼ cup
Baking powder	3 teaspoons
Cold butter	⅓ cup
Egg	1
Milk	1 cup
Vanilla Greek yogurt	½ cup
Vanilla	1 teaspoon
Oreo Cookies (coarsely chopped)	16
Topping
Flour	3 tablespoons
Sugar	3 tablespoons
Oreo Cookies (finely crushed)	6
Cold butter	2 tablespoons
White chocolate chips	¾ cup
Shortening	½ tablespoon

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, milk, vanilla Greek yogurt, and vanilla until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the coarsely chopped Oreo cookies.
6. In a small bowl, prepare the topping. Mix together the flour, sugar, finely crushed Oreo cookies, cold butter, and white chocolate chips until crumbly.
7. Fill each muffin cup about ⅔ full with the muffin batter. Sprinkle the topping mixture evenly over each muffin.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy these delicious Oreo Muffins as a delightful treat!

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Chunky Monkey Chocolate Banana Muffins (Vegan)

Ingredients
2 flax eggs: 2 TBSP ground flaxseed + 6 TBSP water
⅓ cup walnuts
3 large overripe bananas
⅓ cup smooth (preferably runny) peanut butter
3 TBSP canola oil
2 TBSP almond milk (or other plant milk)
2 TSP vanilla extract
½ cup coconut sugar
1½ cups oat flour
2 TBSP chia seeds
3 TBSP hemp hearts
1 TSP baking powder
½ TSP baking soda
½ TSP cinnamon
¼ TSP fine sea salt
⅓ cup chocolate chips (I like using mini chips)

Directions:

1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a small bowl, prepare the flax eggs by mixing together the ground flaxseed and water. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, mash the overripe bananas with a fork until smooth.
4. Add the peanut butter, canola oil, almond milk, vanilla extract, and coconut sugar to the mashed bananas. Mix well to combine.
5. In a separate bowl, whisk together the oat flour, chia seeds, hemp hearts, baking powder, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
7. Fold in the walnuts and chocolate chips into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
11. Slice and enjoy!

These ingredients will yield a delicious banana bread with a delightful combination of flavors and textures. Feel free to adjust the recipe according to your preferences. Happy baking!

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Monkey Bread Muffins

Ingredients
1/2 Cup Musselman’s Apple Butter
1/4 Cup Brown Sugar
2 Tablespoons Butter
1 Can of Refrigerated Store-Bought Biscuits
Additional Brown Sugar for Topping

Cream Cheese Glaze
1 ounce Cream Cheese (room temperature)
1/4 Cup Powdered Sugar
2 teaspoons Whole Milk

Directions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
2. In a small saucepan, combine the Musselman’s Apple Butter, brown sugar, and butter. Heat over medium heat until the mixture is melted and well combined. Remove from heat and set aside.
3. Open the can of refrigerated biscuits and separate them into individual biscuits.
4. Cut each biscuit into four equal pieces.
5. Dip each biscuit piece into the apple butter mixture, coating it well, and place it into the prepared muffin tin.
6. Repeat this process for all the biscuit pieces.
7. Sprinkle additional brown sugar on top of each muffin.
8. Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
9. While the muffins are baking, prepare the cream cheese glaze by whisking together the cream cheese, powdered sugar, and whole milk until smooth and well combined.
10. Remove the muffins from the oven and let them cool for a few minutes.
11. Drizzle the cream cheese glaze over the warm muffins.
12. Serve and enjoy!

These Monkey Bread Muffins with Cream Cheese Glaze are a delightful treat that combines the flavors of apple butter and brown sugar. They are perfect for breakfast or as a sweet snack. Enjoy!

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Apple & Carrot Oat Muffins

The combination of apple and carrot makes these muffins sweet, yet slightly tart. Along with oats and a little spice, they’re hearty and filling whilst not being packed with sugar. The perfect muffin to keep you full until lunch!

Ingredients
1 ½ cups (213 g) whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 tablespoons (28 g) butter, melted
½ cup honey
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
¾ cup finely shredded carrots

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
3. In a separate bowl, combine the melted butter, honey, lightly beaten egg, and pure vanilla extract. Whisk until well combined.
4. Add the wet ingredients (butter, honey, egg, vanilla) to the dry ingredients (flour mixture) and mix until just combined.
5. Stir in the unsweetened applesauce and finely shredded carrots, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
9. Carefully transfer the loaf to a wire rack to cool completely before slicing.
10. Once cooled, slice and serve.

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Yoghurt Muffins with Lemon/ Honey Butter Raspberry

Ingredients
1/2 Cup Musselman’s Apple Butter
1/4 Cup Brown Sugar
2 Tablespoons Butter
1 Can of Refrigerated Store Bought Biscuits (8 biscuits)
Additional Brown Sugar for Topping

Cream Cheese Glaze
1 ounce Cream Cheese
1/4 Cup Powdered Sugar
2 teaspoons Whole Milk

Please note that the Cream Cheese Glaze ingredients are as follows: 1 ounce Cream Cheese (room temperature), 1/4 cup Powdered Sugar, and 2 teaspoons Whole Milk.

Directions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until it dissolves and forms a smooth mixture. Remove from heat and set aside.
3. Separate the refrigerated biscuits and cut each biscuit into four equal pieces.
4. Dip each biscuit piece into the melted butter and brown sugar mixture, coating it well, and place it into the prepared muffin tin.
5. Repeat this process for all the biscuit pieces.
6. Sprinkle additional brown sugar on top of each muffin.
7. Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
8. While the muffins are baking, prepare the cream cheese glaze. In a small bowl, mix the cream cheese, powdered sugar, and whole milk until smooth and well combined.
9. Remove the muffins from the oven and let them cool for a few minutes.
10. Drizzle the cream cheese glaze over the warm muffins.
11. Serve and enjoy!

These Monkey Bread Muffins with Cream Cheese Glaze are a delightful treat. The combination of sweet apple butter, brown sugar, and creamy glaze makes them truly irresistible. Enjoy!