Muffins Muffins Muffins!

Oh my goodness, I know you are all just sitting at your computers and thinking "Okay, c'mon now, enough with the muffins." But you know what I say to that?

Never!

Well, maybe after this post. I did just see an awesome recipe for cinnamon roll cookies, so perhaps the muffin mania will go on a short hiatus following these two awesome recipes I plan on sharing with you.

So I work at the computer lab at college, and when I open at the ungodly hour of 7:30 on Friday mornings, I find that I never have time to make breakfast before I go. I thought to myself "I must solve this - or my stomach will eat itself every Friday morning in defiance."

Now you see where my new love of muffins has arisen.

I can just make a bunch the night before and whamo! Instant amazing breakfast when I'm on my dark, dreary way to the computer lab at 7am. Not to mention, my co-workers are all for this, since they get to taste test every recipe.

Last week I made two different recipes, mostly because the first recipe (albeit awesome) only yielded 12, even after I doubled it. You might say "12 muffins sounds like plenty" but reader, in college, 12 muffins is never enough. No amount of any baked good is ever enough, or any amount of food for that matter.

But now, my lovely friends, you get a 2fer post. I present to you the French Breakfast Muffin AND the Maple Banana Oat Muffin.

If I had to pick JUST one of these, I'd have to go with the French Breakfast Muffin. Despite its higher level of  commitment and work than the Maple Banana Oat, who can resist a muffin that is almost in every essence a delicious donut? But that's not to say that the Maple Syrup in the Maple Banana Oat Muffin isn't to die for.

Seriously, both these recipes are so worth the try, and if you have to be up early for work like I do, these are a simple fix. I hope you enjoy them as much as I did!

French Breakfast Muffins via VelvetLavaCafe


2/3 cup butter, melted
1 cup sugar
2 eggs
3 cups flour
1 tbsp baking powder
1 tsp salt
1/2 tsp nutmeg (I bet you could use cinnamon as well if you don't care for nutmeg)
1 cup milk
For Topping:
1 cup sugar
1 cup butter, melted
2 tsp cinnamon

1. Preheat oven to 350 degrees F. Line or grease 12 cup muffin pan
2. Combine dry ingredients (sugar, flour, baking powder, salt, nutmeg) in a large bowl
3. Combine wet ingredients in medium bowl.
4. Add wet mixture to dry mixture, stirring until just combined. Consistency will be thick.
5. Scoop even amounts into muffin cups, about 3/4 way full
6. Bake at 350 for 20-25 minutes, just until they start to turn golden
7. Stir together sugar and cinnamon. Dunk muffin (I am so not kidding) into the melted butter, then dunk in cinnamon sugar.
8. Inhale immediately.


Maple Banana Oat Muffins via LipstickBlogger


1 1/4 cups flour
1/2 cup  oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 bananas, mashed
1/2 cup sugar
1/4 cup maple syrup
1 egg
1/3 cup canola oil
1 tbsp vanilla extract
For the topping:
1/3 cup brown sugar
1/4 cup flour
1 tbsp oats
1/2 tsp cinnamon
1/2 tbsp melted butter 
1/2 tbsp maple syrup


1. Preheat oven to 375. Grease or line 12 cup muffin pan
2. Combine first 5 ingredients in large bowl. 
3. Combine the rest of the ingredients (except for topping ingredients) in a medium bowl and mix until well blended.
4. Stir wet ingredients gently into dry ingredients; do not overmix. It is okay if tiny bits of oats still show.
5. Fill muffin cups 3/4 way full.
6. For the topping: combine first 4 ingredients until blended. Then add melted butter and maple syrup and mix until consistency becomes crumbly. Sprinkle topping over muffins liberally before putting into the oven.
7. Bake at 375 for 20 minutes or until toothpick comes out clean.