Tag: muffin

Supermom In Training: Spring crafts we love

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Spring has sprung, and our home is teeming with fun little crafts to welcome the warmer season. Here are a few spring crafts we love.

Birdfeeders. We want to encourage the birdies to come to our yard to fatten up for spring and summer, so we’ve been stringing cereal onto pipecleaners and hanging them in the trees. Sometimes we use Cheerios, and sometimes we like to give them “dessert” with Fruit Loops.

Muffin liner flowers. Cut flower shapes out of construction paper and glue a muffin liner in the middle. Hang around the house.

Umbrella craft. Use a paper plate and some Washi tape to create your own one-of-a-kind umbrella. Remember: April showers bring May flowers!

Coffee filter butterflies. I don’t know what’s more fun for the kids – colouring the coffee filters or spraying them with water and watching the colours blend!?

Homemade wind sock. With all that changing weather, you’ll love having this little wind sock hanging by an open window.

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with readers everything she knows about being an (almost) superhero mommy.

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March 25, 2025
These One-Bowl Banana Muffins Are So Easy, I Bake a Batch Every Single Week

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With fresh or frozen bananas.
READ MORE…

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Patty Catalano

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April 27, 2024
SOUR CREAM CORNBREAD MUFFINS – The Southern Lady Cooks
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These Cornbread Muffins are easy to make and have a wonderful flavor. It’s a great addition to any meal and delicious with butter.

You know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our family for years and years.

❤️WHY WE LOVE THIS RECIPE

It’s easy to make and a wonderful way to use sour cream. We find we always have leftover sour cream from making recipes, and this is one of our go-to’s when we want to use it. Cornbread muffins are easy and delicious!

🍴KEY INGREDIENTS
- Self-rising cornmeal
- All-purpose flour
- Sugar
- Eggs
- Sour cream
- Buttermilk
SWAPS

You can use milk in place of the buttermilk, but we love to make cornbread with buttermilk for the added fat content.

🍽️HOW TO MAKE

Cornbread is very easy to make, and it takes nothing! So don’t worry, this is simple!

COOKING STEPS

Step 1
Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon.

Step 2
Generously spray a muffin tin. Bake in preheated 425 degree oven for 20 to 25 minutes.

⭐TIP

To make sure each muffin is about the same size fill each muffin tin the same amount. You can use muffin liners if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I pop them out of the pan like the photo below so they will cool faster.

RECIPE VARIATIONS

If you love cornbread then you will want to definitely check out these popular recipes!

SERVE THIS WITH

We love cornbread with just about any meal but these muffins are wonderful with this Crock Pot Roast Beef or this Pork and White Beans! Both dishes have fantastic reviews.

❓FREQUENTLY ASKED QUESTIONS

Why did my muffins come out dry?

You could have over-mixed them or overcooked them. Most of the time people overmix the ingredients.

Does the sour cream make the muffins moist?

Yes, these muffins are moist and delicious!

STORING AND REHEATING

We store ours in an airtight container, usually a ziplock bag and reheat in the microwave for a few seconds.

💕MORE POPULAR RECIPES TO ENJOY

SERVING SIZE

This recipe makes 12 muffins, so about 4 servings if everyone has 3 muffins.
Sour Cream Cornbread Muffins

Anne Walkup

These Sour Cream Cornbread muffins are so easy to make and a wonderful way to use sour cream. Great with any meal, especially a delicious soup. Moist and easy to make.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Course bread

Cuisine American, southern

2 cups self-rising cornmeal

1/4 cup all-purpose flour

1 tablespoon sugar

2 eggs

1 1/2 cups sour cream

1/3 cup buttermilk

Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon. Generously spray a muffin tin.

Bake in preheated 425 degree oven for 20 to 25 minutes. Makes 12 muffins.

Keyword Cornbread Muffins

Let us know by commenting below!

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Anne Walkup

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January 17, 2024
Leftover Cranberry Sauce Muffins with Streusel Topping – Oh Sweet Basil
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Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel
- All-Purpose Flour: gives the streusel topping structure
- Light Brown Sugar: adds sweetness and rich flavor
- Kosher Salt: enhances all the flavors
- Cinnamon: adds warmth and that classic fall flavor
- Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
- Butter: binds the streusel together, the key to a good streusel
For the Batter
- Sugar: adds sweetness and balances out the tart cranberry sauce
- Vegetable Oil: adds needed fat and moisture to the muffins
- Eggs: give the muffins structure and rise
- Vanilla Extract: adds flavor
- Flour: just regular all-purpose flour is all you need
- Baking Powder: acts as a leavening agent to add fluffiness
- Salt: enhances all the flavors
- Buttermilk: adds a tangy flavor and activates the baking powder to give the muffins a nice moist crumb
- Cranberry Sauce: adds flavor, color and tartness
Keep scrolling to the end of the post for all the measurements and details. This is just meant to be an overview of the ingredients and what their purpose is in the recipe.

How to Make Cranberry Sauce Muffins

I like to make the streusel first so that it’s ready to go once the batter is ready. Then I move on to the muffins! Here are the basic step-by-step instructions:

For the Streusel
1. Add all the ingredients to a bowl and stir to combine. Get in there with your hands and clump it together.
For the Muffins
1. Wet Ingredients:
  
  Add the oil and sugar to a stand mixer and beat until combined.
  
  The eggs and vanilla get added next, and mix to combine.
2. Dry Ingredients:
  
  In a separate bowl, whisk all the dry ingredients, then add them to the wet ingredients and mix until almost incorporated.
  
  The last ingredient you will add is the buttermilk (I know that’s a wet ingredient!). Stir everything together until just combined. Be careful to not overmix!
3. Preheat the oven and let the batter rest. Prep the muffin tin by filling every other muffin cup with a liner.
  
  PRO TIP: Spacing out the muffins for baking allows for better air circulation so that the muffins can get a nice rise. It’s optional but I have found that it makes a difference.
4. Layer the muffins starting with a layer of muffin batter, then cranberry sauce, then another layer of batter and finally a layer of cranberry sauce.
5. Top with a sprinkle of the streusel mixture.
6. Bake.
  
  PRO TIP: To test of the muffins are done, stick a toothpick into the middle of one. It should come out clean or with just a few moist crumbs.
The complete instructions can be found in the recipe card down at the end of this post.

Can I Make Them in a Jumbo Size Muffin Tin?

You can definitely make these in a jumbo sized muffin tin. In fact, jumbo muffins is what I made to photograph this recipe. Obviously, you will need to increase how much batter, cranberry sauce and streusel you add to each, but the process will be the same. Then you will increase the baking time to 25-27 minutes keeping the temperature the same.

How to Make Streusel Topping More Crumbly

If you want a very crumbly streusel, which we all do, the secret is in your grip. Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.

Do I Have to Use Muffin Liners?

No, you don’t have to use muffin liners. If you choose not to use them, then make sure to spray each muffin cup with cooking spray.

Variations

If you want to add a fun pop of citrus, try adding some orange zest and a dash of orange extract (or juice) to the batter. Orange and cranberries together have such a wow factor! Just like in our orange cranberry cake! Using lemon zest and extract (or juice) would also be fantastic!

How to Store Cranberry Muffins
- Store: Keep these muffins covered in a container at room temperature for up to 2 days. If you want them to least a little longer, store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: All the muffins to cool completely and then place them in a ziploc bag with as much of the air squeezed out as possible. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them come to room temperature and have at it! Warning: the streusel topping will not keep it’s crunch.
Your leftover cranberry sauce will go to waste no longer! Cranberry sauce muffins to the rescue!! This muffin recipe is perfect for that transition from Thanksgiving to Christmas! They have all the festive flavors you crave this time of year!

More Recipes for Using Thanksgiving Leftovers
Servings: 18 muffins

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Cook ModePrevent your screen from going dark

For the Streusel

Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.

1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter

For the Muffins

In a standing mixer, beat the oil and sugar until combined.

2 Cups Sugar, 1 Cup Vegetable Oil

Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.

2 Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt

Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

1 Cup Buttermilk

Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.

Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.

1 1/4 Cup Cranberry Sauce

Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.

Serving: 1muffinCalories: 293kcalCarbohydrates: 59gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 246mgPotassium: 161mgFiber: 1gSugar: 33gVitamin A: 162IUVitamin C: 0.2mgCalcium: 67mgIron: 2mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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Sweet Basil

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November 27, 2023
This Underrated Pantry Ingredient Is Key to the Best-Ever Applesauce Muffins

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Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.

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Kelli Foster

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November 1, 2023
Supermom In Training: My back to school tricks

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I can’t believe school is here (cue: happy dance!). It can never hurt to have some tricks from a mom who not only scours parenting boards for hacks but Pinterest too, so here are a few of my back to school tricks.

Start early. If you haven’t started your school supply shopping, now is the time. You’ll need the extra days to track down that illusive “fish notebook,” and you don’t want to be turning Walmart upside-down the day before school starts. Plus you’ll give yourself time to take advantage of all the sales that will inevitably happen from now until school time.

Shop online and in-person. Get what you can online now (you can still receive everything on time if you place your order today) and then fill in the holes with in-person shopping.

Buy ready-made labels. Yes, they cost a bit of money, but it’s a worthwhile investment when every single individual school supply down to pencils and markers have to be labeled (and even more so if you have multiple children).

Cook ahead. I already have a list of things I want to prepare now and then freeze for quick dinners and easy lunches and snacks. For example, I always make a huge pot of meat sauce that I freeze in ziplock bags, as well as chilli or soups and stews. My bean has also requested banana bread, bacon and cheddar muffins, and chocolate chip muffins. Lunch meat and cooked breakfast meats (bacon, ham, sauasage) also freezes beautifully.

Meal plan. I promise: if you take the time to do a bit of weekly meal planning every Sunday, your week will be much more streamlined. You can buy a simple dry-erase board and hang it in your kitchen for weekly meal menus so there’s no guesswork once the busy week is underway. Heck- you can even use your fridge door as a makeshift dry-erase board and write right on it!

Get organized now. Where will backpacks and lunch bags get stored after school? Get those designated hooks up now. Is the Tupperware cupboard a mess? Now is the time to get that in tiptop shape and take an inventory of what you have and what you need.

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with readers everything she knows about being an (almost) superhero mommy.

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August 29, 2023