Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise!  These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

Scroll Down For A Printable Recipe Cad At The Bottom Of The Page

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half.  Next, cut each biscuit  half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well.  Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

• Chocolate Chip Muffins
• Apple Cinnamon Overnight Oats
• Chocolate Caramel Pecan Scones
• Amish Apple Fritters

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain… on coffee.

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Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 large biscuit dough rounds (I used Grands because they are big)
• 1/2 cup butter , melted
• 1 teaspoon cinnamon (approx.)
• 1/4 cup packed brown sugar
• 4 Tablespoons shredded coconut flakes
• 4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.

2. Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.

3. Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.

4. Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor.  In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby!  They are the perfect muffins to grab on the way out the front door for work, school, etc.

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How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl.  Set aside.

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done.  The muffins should be light golden brown, as well.

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

That’s it!!! Now you can serve and enjoy these tasty muffins!  Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God.  He loves you and me so very much… for THAT I am forever grateful.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

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Almond Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast

Cuisine: American

Keyword: almond poppyseed muffins

Servings: 18 muffins

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 cups all purpose flour
• 2 1/2 cups granulated sugar
• 2 Tablespoons poppy seeds
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 large eggs
• 1 1/2 cups milk
• 1 cup vegetable or canola oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract

US Customary - Metric

Instructions

1. Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
2. Mix the dry ingredients together in a large bowl.
3. In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
4. Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
5. Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
6. Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

Nutrition Facts

Almond Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 214mg9%

Potassium 102mg3%

Carbohydrates 45g15%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 61mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

It’s always fun when a friend gives me a recipe to try, one they really enjoy. What a great way to find NEW recipes, and get an “insider tip” from someone saying “you’ve got to try this!”. Such is the case with this AMAZING recipe for Dark Chocolate Almond Chia Muffins! I was at a Bible Study last week, and our teaching leader (my friend Fran) gave me a sticky note with the name of this recipe written on it, plus the name of the source.

The dark chocolate almond chia muffins sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen. Let me tell you, folks… they are FABULOUS! How can you go wrong with dark chocolate, almonds, chia seeds, etc.? I’d never used chia seeds (an ancient grain) in a recipe prior to this, but did a bit of research and found out how nutritious/filling they are when added to food.

I am thrilled my friend Fran was kind enough to share this recipe with me, and I’m impressed by how ridiculously tasty these muffins are! From start to finish, it only took about 30 minutes to make a dozen. Here’s what you do:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Dark Chocolate Almond Chia Muffins

First, preheat your oven to 400° F. While the oven is preheating, put paper liners into a standard sized 12 cup muffin tin. Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large mixing bowl.

Add chia seeds to the dry ingredients (see those little bitty black seeds? So many nutritional benefits to adding these to foods). Also add 1/2 cup of the chopped almonds (reserving the rest for later), and dark chocolate chips to the flour mixture. Stir to combine.

Make The “Wet Ingredients”

In a separate bowl, mix together buttermilk, melted butter (important – make sure melted butter has cooled to room temp. before adding, or you will get scrambled eggs!), egg, and almond extract. Add these wet ingredients to the dry ingredients in the large mixing bowl. Mix them together, only until just combined. Do not over-mix the batter.

Evenly distribute the chocolate almond chia muffins batter between the 12 muffin cups. Top each of the muffins with 1½ – 2 teaspoons of the reserved chopped almonds.

Sprinkle With Sea Salt And Then Bake

Sprinkle the top of each muffin with a pinch of coarse sea salt (trust me, this is GOOD). Bake the dark chocolate almond chia muffins at 400° F. for 18 minutes, or until the muffins spring back slightly when lightly pressed in the center.

Let the baked chocolate almond chia muffins cool down (still in the pan), after removing them from oven.

Time To Enjoy A Muffin!

The dark chocolate almond chia muffins taste wonderful, served warm or at room temperature. Be sure to store them in an airtight container. They can also be frozen, if wrapped well and stored in a plastic freezer bag.

Here’s an inside peek at one of the chocolate almond chia muffins. You can see the dark chocolate chips and hints of chopped almonds inside. When warmed slightly, the chocolate chips get nice and “gooey”, which is a code word for “oh my goodness!”.

So, just as my friend passed this recipe to me, I now pass it on to you, friends. May you receive as much enjoyment out of these muffins as we did. Then… pass it on! Have a great day.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious muffin recipes, including:

• Almond Poppyseed Muffins
• Apple Raisin Muffins
• Blueberry Lemon Muffins
• Chocolate Chip Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Heather Meldrom at  http://www.realsimple.com/food-recipes/browse-all-recipes/dark-chocolate-almond-chia-muffins

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Dark Chocolate Almond Chia Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

Category: Breakfast

Cuisine: American

Keyword: chocolate almond chia muffins

Servings: 12 muffins

Calories Per Serving: 383 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt (table salt)
• 5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
• 2/3 cup chopped almonds (divided)
• 3/4 cup dark chocolate chips
• 1 cup buttermilk
• 3/4 cup (one and a half cubes) unsalted butter, melted and cooled to room temp.
• 1 large egg
• 1 teaspoon almond extract
• Coarse sea salt , for sprinkling onto muffins before baking

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees (F). Insert paper liners into a 12 cup standard sized muffin tin.
2. Whisk the flour, sugar, cocoa powder, baking soda and table salt together in a large bowl. Add chia seeds, 1/2 cup of almonds (reserve the rest for garnish), and chocolate chips. Stir to combine.
3. In a separate bowl, mix together the buttermilk, melted butter (at room temp!!!), egg, and almond extract. Once combined, add the wet ingredients to the bowl with the dry ingredients. Stir only until ingredients are fully combined (do not over-mix).
4. Distribute batter equally between the 12 muffin cups. Sprinkle each muffin with 1 1/2 to 2 teaspoons of the reserved chopped almonds. Sprinkle each muffin with a pinch of coarse sea salt.
5. Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back when lightly pressed in the center. Remove pan from oven, but let muffins cool in the pan. Store in an airtight container.

Nutrition Facts

Dark Chocolate Almond Chia Muffins

Amount Per Serving (1 muffin)

Calories 383 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Cholesterol 46mg15%

Sodium 374mg16%

Potassium 246mg7%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 21g23%

Protein 6g12%

Vitamin A 405IU8%

Calcium 102mg10%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They’re a delicious breakfast treat, especially during the holidays!
Do you enjoy the flavor combination of cranberries and oranges? I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe.

Recently I found a new recipe, tried it… and loved these delicious muffins even more than my trusty old recipe!

The cranberry orange muffins are really easy to make, and I think you will love them, too!

They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cranberry Orange Muffins

The first thing you will need to do is beat the butter until creamy. Add the granulated and brown sugars, and beat them using an electric mixer until they are well combined.

Add eggs, plain yogurt, and vanilla to the mixture. Beat these until the batter is creamy and well combined.

Add in the finely grated zest from 2 oranges. Wow, the orange zest sure smells good!.

Mix The Dry Ingredients

In a large separate bowl, whisk together the dry ingredients, and then pour the wet ingredients into the dry ingredients.

Stir the milk and orange juice into the batter. Mix them well. The batter will be fairly thick after they have been added.

Add fresh or frozen cranberries to the batter. Be sure to set enough aside (24) to put on TOP of the muffin batter for garnish later.

Fold the cranberries in gently, to combine them with the thick batter.

Fill the Muffin Cups

Spoon batter into a sprayed and paper lined muffin pan, filling them almost up to the top.

Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?).

TIP:**Spray the paper muffin cup holders with non-stick spray (an old secret I learned from a friend whose hubby was a professional baker).

Put a couple cranberries on top of each of the cranberry orange muffins for garnish before baking.

Bake The Cranberry Orange Muffins

Bake the cranberry orange muffins in a preheated 425 degree oven for 5 minutes.

Reduce the heat to 350 degrees and continue baking for 18-20 minutes (or until done/light golden color).

Remove from oven, once done. Let the cranberry orange muffins cool for a minute or two, then remove them from the pan onto a wire rack to cool.

Prepare The Icing For The Muffins

While the cranberry orange muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Glaze The Cooled Muffins 

TIP: Put a sheet of aluminum foil under the rack, to help catch any drips while glazing the muffins.

Once muffins have cooled off, it’s time to glaze them. Drizzle the glaze over the top of each muffin, going side to side.

Turn the rack one quarter turn and drizzle the muffins again, going the opposite direction (side to side, then top to bottom).

Time To Enjoy A Cranberry Orange Muffin!

Let the glaze firm up, and then these absolutely yummy cranberry orange muffins are ready to enjoy!

Hope you will give these delicious muffins a try. They are really packed with lots of wonderful citrus flavor!

I hope you have the opportunity to try these cranberry orange muffins. They’re fabulous, and I’m confident you (and those you love) will enjoy them.  

Thanks for stopping by, and I hope you will come back soon for more great family-friendly recipes. Have a great day, and may God bless you in all you do!

Looking For More MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes to check out, including:

• Banana Crumb Muffins
• Chocolate Chip Muffins
• Blueberry Lemon Muffins
• Apple Raisin Muffins
• Espresso Chocolate Chip Muffins
• Banana Blueberry Oat Muffins

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

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Cranberry Orange Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: cranberry orange muffins

Servings: 12 muffins

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffins:

• 1/2 cup unsalted butter (room temperature/soft)
• 1/2 cup granulated sugar
• 1/4 cup light or brown sugar , packed
• 2 large eggs (room temp. is best)
• 1/2 cup plain yogurt (I used Greek)
• 2 teaspoons vanilla extract
• zest from 2 oranges
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons orange juice
• 2 Tablespoons milk
• 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw!)

For citrus drizzle:

• 1 cup powdered sugar
• 3 Tablespoons orange juice

US Customary - Metric

Instructions

1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
2. Preheat your oven to 425 degrees F.
3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!

Recipe Notes

If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

Nutrition Facts

Cranberry Orange Muffins

Amount Per Serving (1 muffin)

Calories 255 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 48mg16%

Sodium 207mg9%

Potassium 101mg3%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 24g27%

Protein 4g8%

Vitamin A 310IU6%

Vitamin C 7.9mg10%

Calcium 45mg5%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep  and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and  fresh from the oven… looking GOOD!

Once the paper baking wrapper has been removed, you can see the three layers, plus the crumb topping!

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

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Banana Crumb Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast

Cuisine: American

Keyword: banana crumb muffins

Servings: 12 muffins

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas , mashed
• 3/4 cup granulated sugar
• 1 egg , slightly beaten
• 1/3 cup butter , melted

For Cream Cheese Filling:

• 4 oz. cream cheese , softened
• 3 Tablespoons granulated sugar
• 1 Tablespoon flour
• 1/2 teaspoon vanilla
• 1 egg , slightly beaten

For Crumble Topping:

• 2 Tablespoons packed brown sugar
• 4 Tablespoons all-purpose flour
• 2 Tablespoons old-fashioned oats
• 2 Tablespoons finely chopped pecans or walnuts
• 1/2 teaspoon cinnamon
• pinch of salt
• 2 Tablespoons butter , melted

US Customary - Metric

Instructions

1. Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
2. Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
3. Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
4. Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
5. To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
6. Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!

Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts

Banana Crumb Muffins

Amount Per Serving (1 muffin)

Calories 283 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 56mg19%

Sodium 292mg13%

Potassium 189mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 2.6mg3%

Calcium 36mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!

The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?

I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Blueberry Crumble Muffins

The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!

You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.

Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.

Get Ready For Baking

Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.

After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.

Time To Eat Some Blueberry Crumble Muffins

Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.

Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!

Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes you’re gonna love, including:

• Blueberry Lemon Muffins
• Cranberry Orange Muffins
• Dark Chocolate Almond Chia Muffins
• Apple Raisin Muffins
• Banana Crumb Muffins

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins

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Blueberry Crumble Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

Category: Breakfast

Cuisine: American

Keyword: blueberry crumble muffins

Servings: 12 muffins

Calories Per Serving: 274 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffin batter:

• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup (1 cube) cold butter, cut into small pieces
• 3 Tablespoons brown sugar

US Customary - Metric

Instructions

1. Preheat your oven to 400 degrees.
2. Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
3. Beat the milk, oil and egg together in a medium sized bowl.
4. In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
5. Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
6. Divide your batter evenly into the 12 prepared muffin cups.

To prepare the "crumble topping" and finish muffins:

1. Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
2. Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
3. Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
4. Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!

Nutrition Facts

Blueberry Crumble Muffins

Amount Per Serving (1 muffin)

Calories 274 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 34mg11%

Sodium 178mg8%

Potassium 138mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 290IU6%

Vitamin C 1.2mg1%

Calcium 58mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!

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