Category Archives: Breakfast

Chocolate Oatmeal Peanut Butter Chip Muffins

Here is a moist not overly sweet muffin that is almost “healthy”. It has a great chocolate flavor, and the peanut butter chips just add but don’t over power it. They make a great on the go muffin or bedtime snack for the kids. I tried this recipe out on my sons, and my chocolate-peanut butter loving child loved them! He didn’t even find the oatmeal that is mixed into the recipe. The oatmeal just adds a little bit of texture but not crunch to this great recipe.

Chocolate Oatmeal Peanut Butter Chip Muffins


  • 3 T. soft butter
  • 1/2 c. lightly packed brown sugar
  • 1/2 c. white sugar
  • 1 egg
  • 1 t. vanilla
  • Pinch of cinnamon
  • 1 c. all purpose flour
  • 3/4 c. quick oats
  • 1 t. baking soda
  • 1 1/2 t. baking powder
  • 1 t. salt
  • 1/2 c. dutch process cocoa powder
  • 1 c. plus 2 T. buttermilk
  • 1 c. peanut butter chips


  1. Preheat oven to  400 º F.
  2. Grease muffin tins or line with papers.
  3. Combine butter, sugars, vanilla, and egg until smooth.
  4. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, cocoa powder, and cinnamon.
  5. Alternate adding flour mixture and buttermilk to the sugar/egg mixture. ending with buttermilk.
  6. Fold in peanut butter chips.Handle gently to prevent toughness.
  7. Fill muffin tins 2/3 full.
  8. Bake for 15 – 20 minutes or until toothpick comes out clean.
  9. Allow muffins to cool in tins for about 10 minutes before removing to finish cooling on wire rack.
  10. Store in a sealed container in the fridge.
  11. Re-heat for 20 seconds for extra enjoyment.

Brown Sugar Blueberry Cookies

I found several varieties and reposts on multiple blogs with this recipe when I started to search for blueberry cookie recipes. Now that I have made the recipe, I see why it is on so many blogs. I had to add it to mine. These cookies taste like a great muffin. So you could almost rename this recipe as a cookie/muffin or breakfast cookie. Hope you enjoy it as much as my family is.

A great breakfast cookie

Brown Sugar Blueberry Cookies


  • 1 3/4 cup flour
  • 1/4 t. salt
  • 1/2 t. baking powder
  • 1 1/2 t. cinnamon
  • 1 stick of butter, at room temperature
  • 3/4 c. packed brown sugar
  • 1 egg
  • 1 t. vanilla
  • 1 T. milk
  • 3/4 c. fresh blueberries
  • 1/2 c. granulated white sugar (used for rolling dough in)


  1. Heat oven to 375º. Line two cookie sheets with parchment paper or grease them. Set aside
  2. With mixer, cream butter and brown sugar until fluffy. Scrape sides as needed.
  3. Add egg and vanilla. Mix until combined.
  4. Add flour, salt, baking powder, and cinnamon. Mix until combined.
  5. Add milk and mix. Dough should be combined and a little sticky. If it appears dry, add a little more milk.
  6. Fold in blueberries carefully.
  7. Roll dough with the palms of hands into 1 1/2 inch balls.
  8. Roll balls in bowl of white sugar
  9. Place on prepared baking sheets 2 inches apart.
  10. Bake for 16 – 18 minutes. Switch sheets from top and bottom racks of oven half way through.
  11. Cookies are done when centers are set and lightly colored.
  12. Cool on cookie sheets for 3 minutes, then remove and cool on wire racks until room temperature.
  13. Enjoy

Tastes like a great muffin cookie

Helpful Hints:
  1. If you damp your hands before rolling the dough it will help the dough not to stick, as well as help the sugar to stick to the balls. . Be careful though that you don’t get the dough too wet from your hands.
  2. These cookies are quite tall and do rise up and out quite a bit. 2 inches a part is definately recommended.
  3. I haven’t tried it yet, but this recipe should taste good substituting strawberries for the blueberries.
  4. Each cookie is about 87 calories.

Glazed Donut Mini Muffins or Glazed Donut Cake Balls

My oldest sons loves donut holes and would eat them every day if possible (like most kids).  But the amount of sugar on them not to mention the amount of money to buy daily donut holes from a donut shop makes it not desirable. When I saw a recipe for regular muffins labeled glazed doughnut muffins on pinterest  from, I just had to try it. Below is the recipe with some “tweaks”. I made this recipe two ways: mini muffins and cake balls using my cake ball maker. Let me tell you fresh out of the oven or from the cake ball maker hot and dipped in the glaze can be hard to resist.

Glazed Donut Mini Muffins or Glazed Donut Cake Balls

Ingredients for Muffins/Cake balls

  • 1/4 c. butter softened
  • 1/4 c.  canola oil
  • 1/2 c. sugar
  • 1/3 c. brown sugar
  • 2 large eggs
  • 2 t. baking powder
  • 1/2 t. nutmeg
  • 3/4 t. cinnamon
  • 3/4 t. salt
  • 1 1/2 t. vanilla
  • 2 2/3 c. flour
  • 1 c. milk
Ingredients for Glaze:
  • 3 T. butter melted
  • 1 c. powdered sugar
  • 3/4 t. vanilla
  • 2 T. hot water
Directions for making mini muffins
  1. Preheat oven to 425º F. Line muffin tin with papers.
  2. Beat together butter, oil, and sugars until smooth. Beat in eggs one at a time.
  3. With mixer on low, add baking powder, nutmeg, cinnamon, salt, and vanilla until just combined.
  4. Alternate adding flour and milk to butter mixture.
  5. Spoon batter into cups.
  6. Bake until muffin tops are a pale golden and springy to touch, about 12 – 15 minutes.
  7. Cool muffins in tin for about 5 minutes, then transfer to wire rack to cool for 10 minutes before glazing
Directions for making donut holes with cake ball maker
  1. Plug in cake ball maker and allow to completely heat.
  2. Use butter to grease wells. ( I use a paper towel wadded up with butter on one end)
  3. Fill bottom wells mostly full with batter and close lid. If more full, they will overflow as they rise.
  4. Bake for 3 1/2 minutes then open lid. They should be starting to look golden.
  5. Allow to bake for an additional 30 seconds with lid open before removing.
  6. Allow to cool slightly, then follow instructions for glazing.
Directions for making glaze and applying glaze.
  1. In a medium bowl whisk together melted butter, powdered sugar, vanilla, and water until smooth. Should be slightly thicker than runny stage.
  2. When muffins /donut holes are slightly cool, dip the whole donut hole or muffin top into the glaze and allow glaze to harden.
  3. Once harden, dip a second time.
  4. Allow to harden and serve.
Helpful Hints:
  • Once donut holes and muffins are glazed, set on wire rack that on a cookie sheet to allow extra glaze to drip off.
  • This recipe can be made into regular size  muffins as well.
  • This recipe makes a lot. After some batter tasting to tweak spices, I made 24 mini muffins and 35 donut holes. With that many I had to make double the glaze recipe.
  • Each mini muffin or donut hole has about 70 calories.
  • I use wooden chopsticks to remove my donut holes and cake balls from the maker. They don’t seem to tear them like a fork or knife and won’t scratch the non-stick finish.
  • I make these on the weekend and my son can then have several of them every day if he desires as part of his breakfast or a snack. Since there is a lot less glaze and sugar in the recipe, he doesn’t have a sugar high.


Poppyseed Bread

Here is another wonderful recipe that is simple to make, but tastes wonderful. If you love poppyseed bread, this is a recipe for y0u. It has a glaze that is poured over it after it comes out of the oven. The glaze puts a nice sugarry texture to the crust and seeps into the bread to help keep it moist and adds more flavor. Oh so good. This bread is also wonderful as gifts. Around Christmas time, I will make small loaves and give them away. They love them. Thanks to my cousin, Melissa Mayes, for this recipe.


Poppy-seed Bread

Ingredients for Bread:

  • 3 c. flour
  • 1 1/2 t salt
  • 1 1/2 t baking powder
  • 2 1/2 c. sugar
  • 1 1/2 c. milk
  • 1 1/2 t. poppy seed
  • 1 1/8 c oil
  • 3 eggs
  • 1 1/2 t. vanilla
  • 1 1/2 t. almond extract


Ingredients for Glaze

  • 3 T. melted margarine
  • 3/4 c. powdered sugar
  • 1/4 c. orange juice
  • 1/2 t. vanilla
  • 1/2 t. almond extract


  1. Mix all of the ingredients for the bread together with a mixer.
  2. Pour into greased and floured bread pans.
  3. Bake at 325 degrees for 1 hour and 15 minutes until top feels firm and knife comes out clean.
  4. Let the bread cool slightly in the pan for about 10 minutes
  5. While the bread cools slightly, place the ingredients  for the glaze in a small sauce pan and warm, whisking the whole time.
  6. Remove bread from pan and place on a stretched out sheet of plastic wrap while still warm.
  7. Polk holes in the top of the bread with a toothpick multiple times.
  8. Pour the glaze over the warm bread and immediately wrap in the plastic wrap to cool the rest of the way.




Helpful Hints:

  1. A fast easy way to grease and flour a pan is to use the spray can of Baker’s Joy. It is a combination of grease and flour. Other brands just don’t seem to work as well.
  2. This recipe makes 1 regular size loaf and 2 mini loaves, 2 regular loaves, or 4 mini loaves.
  3. The more holes you poke in the bread, the more glaze will seep into the bread, which is a good thing.
  4. It is important to put the glaze on warm so it will seep in.
  5. This bread does slice while still warm, just in case you can’t wait for it to cool before trying.

Chocolate Suprise Muffins

I was in the chocolate mood the other day, so I pulled a wonderful book I got for Christmas called The Golden Book of Chocolate published by Barron’s. Wow.. what a book. It is a hard back book, with golden edged pages totaling 702 pages, with pictures of the each recipe to drool over. I started flipping through the muffin section and found a recipe that I had most of the ingredients for. So I took the recipe for the Chocolate Surprise Muffins, and adapted it just a little. What I really like about this muffin is that it isn’t a very sweet muffin, but is loaded with chocolate flavor.

Chocolate Surprise Muffins


  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 1/2 c. unsweetened cocoa powder
  • 2 large eggs
  • 1/3 c. butter, melted
  • 2 t. vanilla
  • 2 t. baking powder
  • 1/2 c. milk
  • 4 T. mini chocolate chips
  • White chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Line cupcake tin with cupcake papers or grease and flour tin.
  3. Beat flour, sugar, cocoa, eggs, butter, vanilla, baking powder, and milk in a large bowl with mixer on medium speed until blended.
  4. Spoon fill cupcake papers a little less than 1/2 full.
  5. Place white chocolate chips piled in the center.
  6. Cover with more batter to so the papers are 2/3 full.
  7. Sprinkle mini chocolate chips on top.
  8. Bake 20 – 25 minutes, until toothpick comes out clean.
  9. Cool on racks

Makes 12 delicious muffins.

Helpful Hints:

  1. The original recipe used small chocolates in the center instead of the white chocolate chips.
  2. Make sure that the white chocolate chips are complete covered with batter or they will poke through the top as they bake.

Blueberry Muffins with Crumble Topping

The best blueberry muffins


I have continued my quest for the best blueberry muffin recipe. The last one I posted was really good, but not exactly what I had imagined. This past weekend at the grocery store, I found fresh blueberry. I decided it was time to continue my quest.  I went online and searched for blueberry muffin crumble recipes. I tried this one and adapted it a little. It is all that I imagined a good blueberry muffin to be. I found the original recipe on This recipe is such a moist muffin with a nice crunch on top. The batter is so thick that it keeps the blueberries from sinking to the bottom like some recipes. 

So here is the best blueberry muffin recipe ever. 

 Blueberry Muffins with Crumble Topping

Muffin ingredients

  • 1 1/2 c. flour
  • 1/2 c white sugar
  • 1/2 t. salt
  • 2 t. baking powder
  • 1/4 c. canola oil
  • 1 egg
  • 1/3 c. milk + plus more to make batter less thick
  • 1 c. fresh blueberries

Crumble ingredients

  • 1/2 c. white sugar
  • 1/3 c. flour
  • 1/4 c. butter, melted
  • 1 1/2 t. ground cinnamon


  1. Preheat oven to 400 degrees. Grease muffin tin or use muffin papers
  2. Combine flour, sugar, salt, and baking powder. Add oil, egg and 1/3 c. milk.
  3. Stir ingredients together. It will be very thick and a little dry. Add just enough more milk to be able to mix all of the ingredients together. It will still be a thick batter.
  4. Fold in blueberries.
  5. Fill in muffin tins to 2/3 full.
  6. Make Crumble Topping by combining all the crumble ingredients together.
  7. Sprinkle crumble topping on batter. Put enough to cover top of muffin batter complete. Do Not Use Sparingly.
  8. Bake for 20 – 25 minutes in preheated oven or until toothpick comes out clean.

Helpful Hints

  1. This is a very thick batter. Do not make it runny like other muffin batter. The thickness helps keep the blueberries from sinking to the bottom.
  2. Fill the empty space of the muffin tin with crumble. As it rises it will spread the crumble over more of the top of the muffin.
  3. Frozen blueberries will work too.

Blueberry Streusal Muffins

My family loves muffins.  They are a wonderful way to provide a breakfast for a family on the go, or just to show some love by giving them muffins. So when my sons started asking for blue muffins, I started my quest for a great blueberry muffin. My sons love streusel (or as they call it sugar on top), so that had to be a must as well. This is the first blueberry muffin recipe I attempted and it was wonderful. I found this recipe in the Reader’s Digest Like Grandma Used to Make cookbook.

Blueberry Streusel Muffins


For the streusel topping:

1/4 c. firmly packed light brown sugar
2 T. flour
1/2 t. ground cinnamon
1/4 t. ground allspice
1 T. butter or magarine

For the muffins:

2 c. flour
1/2 c. sugar
1 T. baking powder
1/8 t. salt
2 large egg whites
1/4 c. milk
3 T. butter, melted
3/4 c. fresh or frozen blueberries (I added a few more than that)


1. Preheat the oven to 400 degrees. Lightly grease 12 regular-size muffin cups, or line 12 muffin cups with paper.
To prepare the streusel topping, in a medium-size bowl, stir together the brown sugar, the
2 T. flour, the cinnamon and allspice. Using a pastry blender or 2 knives, cut in the 1 T. butter until mixture resembles coarse crumbs. Set aside.

2. To prepare the muffins, in a large bowl, stir together the 2 c. flour, the sugar, baking powder, and salt. In another medium-size bowl, combine the egg whites, milk, and 3 T. melted butter. Add to the flour mixture all at once and stir just until combined. Fold in blueberries.

3. Fill each muffin cup about 3/4 full. Sprinkle with the streusel topping. Bake for 20 – 22 minutes or until golden. Serving warm is great. Makes 12 muffins.

Colony Coffee Cake Muffins

I haven’t just tried dinner items. I have been experimenting as well with muffins. Both my sons love muffins and get so excited when they get them for breakfast. This recipe is great of the coffee cake lovers as well as. I have made this one several times. I usually double the recipe. If you individually wrap each muffin in plastic wrap, they stay fresh longer and make them easier to set out for the early risers in the family.

Prep time: 20 minutes
Baking time: 20 minutes
Makes 9 muffins


1 1/2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 c. milk
1/3 c. butter, melted and cooled
1 large eggs


Topping ingrediants:

1/4 c. firmly packed light brown sugar
1/4 c. coarsely chopped walnuts
1 T. butter, melted
1 T. flour
1 t. ground cinnamon


1. Preheat oven to 400 degrees F. Grease 9 standard size muffin-pan cups or line with paper liners.

2. Mix together flour, sugar, baking powder, salt, and cinnamon.

3. Mix together milk, melted butter, and egg.

4. Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)

5. To prepare topping, mix together brown sugar, nuts, melted butter, flour, and cinnamon.

6. Spoon better evenly into prepared pan, filling cups 3/4 full. Sprinkle topping evenly over batter.

7. Bake muffins until tops are fimr and golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.

(If you want a nut filling, double the amount of nuts: spoon half of batter into prepared cups; sprinkel 1/4 c nuts over batter. Spoon remaining batter on top.)

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