Category Archives: Muffins

Lemon Poppy Seed Cupcakes 2-Ways: Gluten-Free & Lactose-Free

While planning the menu for the bridal shower I was hosting, I used a couple of different recipes to accommodate those gluten-free and lactose intolerant guests. (I am reluctant to describe guests by their food sensitivities, but using their names on-line is even less appealing.)  Lemon Poppy Seed Cupcakes with Cream Cheese Frosting anchored the dessert table at the request of the Bride-to-Be.  I was thrilled to see Meyer lemons already available in stores and picked up the first of the season.

Although, I had a companion gluten-free cupcake in this same flavor for my daughter (recipe below), it seemed too confusing to try to do both for the event, so the cupcakes shared the dessert table with Cheesecake Strawberries with Chocolate Accents (also a crowd-pleaser).  The Lemon Poppy Seed Cupcakes were lactose-free, the Cheesecake Strawberries were gluten-free, and so there were safe dessert choices for everyone.

You will love these tender, citrus infused cakes with flecks of poppy seeds, topped with velvety cream cheese frosting. They are perfect for showers, parties, or as a treat with afternoon tea.

Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting [Lactose-Free Options]

Source: Recipe adapted from original recipe by Guilty Kitchen
Yields 12 cupcakes
1/2       cup  butter, coconut oil, -or- Meyenberg goat milk butter
— room temperature
1 1/2    cups  cake flour
1/2       tsp  baking powder
1/4       tsp  baking soda
1/4       tsp  sea salt
1          cup  sugar
2          large  eggs
1           large  Meyer lemon, or 2 small — juiced and zested
1           tsp  vanilla extract
1/2      cup  buttermilk -or- lactose-free milk + 1/2 tablespoon lemon juice
1           tablespoon  poppy seeds

Vanilla Cream Cheese Frosting
1/2      cup  butter, coconut oil, -or- Meyenberg goat milk butter
— room temperature
8          ounces  cream cheese – or – Tofutti® Better Than Cream Cheese
— room temperature
1           tbsp  vanilla extract
1 1/2    cups  powdered sugar

Preheat oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, baking soda and salt into a small bowl.   In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes. Incorporate eggs one at a time until well blended. Mix in the zest, lemon juice and vanilla.

Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds.  Fill cupcake liners 3/4 full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.

For Frosting:
Beat butter and cream cheese together until fluffy.  Add-in the vanilla and stir to combine.  Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

Note: Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.

Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting (GF)

Yields 12 muffins
Source: Recipe adapted from Gluten Free Gobsmacked
8         tablespoons  butter
1          cup  sugar
2         eggs
3         tablespoons  lemon zest — 1-2 lemons
4         tablespoons  lemon juice — 1-2 lemons (of those used for zest)
1 1/4   cups  King Arthur Gluten-Free Flour Mix
1/2      cup  almond flour
1          teaspoon  xanthan gum
1          teaspoon  baking powder
1/2     teaspoon  salt
2         teaspoons  poppy seeds
1/2     cup  buttermilk

Vanilla Cream Cheese Frosting
1/2      cup  butter — room temperature
8          ounces  cream cheese — room temperature
1          tbsp  vanilla extract
1 1/2   cups  powdered sugar

Preheat oven to 350°.  Cream together butter and sugar.  Add the egg, lemon zest, lemon juice, and buttermilk, and mix well.

In a separate bowl, whisk together flours, xanthan gum, baking powder, salt, and almond flour until combined.  Add the dry ingredients to creamed mixture and stir just until moistened–do not over mix. Gently fold-in poppy seeds.

Fill muffin cups 3/4 full and bake for 16-20 minutes until lightly golden. A toothpick inserted in the muffin should come out clean. Once removed from the oven, allow to cool in pan for 5 minutes. Remove from pan and cool on wire racks. Cool completely before frosting.

For the Frosting:
Beat butter and cream cheese together until fluffy.  Add-in the vanilla and stir to combine.  Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

NOTE: If using another flour mix, check to see if it already has the xanthan gum. If so, omit adding it separately.

Shared on the following Blog Hops:
Mom Trends Friday Food
EKat’s Kitchen Friday Potluck
SS & GF Slightly Indulgent Tuesday

French Toast and Bacon Cupcakes [via Mama B]: Feature Fridays

Well, if you are going to indulge at breakfast, I have to think French Toast and Bacon Cupcakes top the list.  When I saw this post on Mama B, I had to take a second look at the sprinkles on the cupcakes—yep, bacon!  I can almost taste the sweet maple cream and salty crunch right now.  Creative and flavor-efficient, you should check it out if only to dream a little.  Enjoy!


Whole Wheat Pumpkin Muffins with Cinnamon Streusel

Great Tasting Muffins with Autumn’s Best Flavors

Morning time is often crunch-time with work or school schedules, leaving breakfast the casualty of our rush. To avoid skipping this most important meal of the day, prepare whole wheat pumpkins muffins for a great grab-n-go before heading out the door. Including pumpkin in your morning routine provides important Vitamin A, potassium and fiber we all need to start the day right.

Pumpkin makes the crumb especially moist and with a cinnamon streusel topping, they are hard to resist. Easy to make in larger quantities and freeze, these muffins quickly defrost in a microwave at work, keep you ready for unexpected guests, and always bring a smile when shared with friends. Made with nutritious pumpkin and King Arthur White Whole Wheat Flour, this is one fast food you don’t have to feel guilty about enjoying.

Whole Wheat Pumpkin Muffins with Cinnamon Streusel
Yield: 36 muffins

30 ounces canned pumpkin
2/3 cup coconut oil
1 1/2 cups palm coconut sugar
1/2 cup honey
4 whole eggs
4 cups King Arthur White Whole Wheat Flour or freshly milled pastry flour
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup walnuts, chopped
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
3 teaspoons ground cloves
1 teaspoon ground ginger

Streusel Topping:
1/4 cup King Arthur White Whole Wheat Flour
1/3 cup oats
3 tablespoons palm coconut sugar
1 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 400°. Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.

In a large mixing bowl, combine the pumpkin, oil, sugar, molasses, vanilla and eggs until well blended. Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended. Stir flour into the pumpkin mixture until well incorporated. Divide batter evenly in the tins. Sprinkle streusel topping over each one. Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.

Cool on wire racks in the pans for 10 minutes. Remove from pans and continue to cool on racks until cooled completely. Store loosely covered.

Shared on the following Blog Hops:
Mom Trends Friday Food

Pumpkin Muffins with Streusel Topping

Moist, tender quick bread flavored with pumpkin and autumn spices, topped with a cinnamon streusel.

Yield: 36 muffins             Start to Finish Time: 1:15

Muffins:

30         ounces  canned pumpkin
2/3     cup  oil
1 1/2     cups  brown sugar, packed
1           cup  granulated sugar
1/3     cup  molasses
4           whole eggs
4           cups white whole wheat flour (King Arthur)
2           teaspoons  vanilla
1 1/2     teaspoons  baking soda
1 1/2     teaspoons baking powder
1 1/2     teaspoons  salt
1           cup  walnuts — chopped
3           teaspoons  ground cinnamon
3           teaspoons  ground nutmeg
3           teaspoons  ground cloves
1           teaspoon  ground ginger

Streusel Topping: (Optional)

1/4     cup  flour
1/3     cup  oats
3           tablespoons  brown sugar
1           teaspoon  cinnamon
2           tablespoons  butter

Preheat oven to 400°.  Use muffin cups to line muffin tins or use cooking spray to lightly grease the pans. Prepare streusel topping by combining all the dry ingredients together first.  Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached.

In a large mixing bowl, combine the pumpkin, oil, sugars, molasses, vanilla and eggs until well blended.  Combine flour, walnuts, and the remaining dry ingredients in another bowl and mix until well blended.  Stir flour into the pumpkin mixture until well incorporated.  Divide batter evenly in the tins.  Sprinkle streusel topping over each one.  Bake for 14-16 minutes or until toothpick, inserted in the center, comes out clean.

Cool on wire racks in the pans for 10 minutes.  Remove from pans and continue to cool on racks until cooled completely.  Store loosely covered.