Mocha Muffins

Mocha Muffins

Mocha Muffins

Ah, just what Sunday needed – a muffin to go with a mocha. They needed to be filling for breakfast but not so sweet they competed with the latte. I found a recipe with coffee and chocolate flavors that complemented the caffeinated beverage and satisfied my hunger. They are best served warm so the chocolate is slightly melted and the coffee flavor shines.

They were already vegan because sometimes I am too lazy to figure out those substitutions before brunch. I made adjustments for altitude by adding more milk and reducing the baking powder. I also lowered the temperature to slow the rise and, oddly enough, they baked just fine at the same cooking time. To give a nod to healthy, I swapped some of the white flour with whole wheat. Also, because I ran out of chocolate chips, I made my own chunks by chopping up a dark chocolate bar. I recommend you always have dark chocolate on hand, then you can make chunks if you haven’t already snacked on the whole bar.

Mocha Muffins adapted from Cappuccino Chocolate Chip Mini Muffins
3/4 cup + 1 TBS plain dairy-free milk
2 TBS canola oil
2 TBS plain dairy-free yogurt
2 tsp apple cider vinegar
2 tsp vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup + 3 TBS vegan sugar
2 tsp instant espresso granules
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup vegan chocolate chunks
Preheat oven to 350F. Line a muffin tin with 11 paper liners. In a bowl, whisk together milk, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes. In another bowl, whisk remaining ingredients well. Add wet ingredients and stir until just evenly mixed.
Spoon batter evenly among muffin cups so that each is half full. Bake for 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 10 minutes before removing from tin.

Until next time, happy baking!

Cinnamon Roll Muffins

cinnamon roll muffins

cinnamon roll muffins

After last week’s post on baking bread, I was craving cinnamon bread. But, as I mentioned, I don’t do yeast products. So, when I was scouring my recipe collection, one stood out – muffins based on cinnamon rolls. I could get my cinnamon cravings satisfied without proofing and kneading. Immediately I set out to make the rolls because they sounded easy and good. How good? Have you ever licked a (vegan) batter off of your fingers and then scooped more out of the bowl to eat? Yep, that good.

The recipe was already vegan (I did say it was easy) so all I had to do was adapt for altitude. I added flour and milk while reducing the baking powder. I also used less topping so it wouldn’t suffocate a muffin trying to rise at high altitude. Because I had vanilla flavored yogurt, I reduced the vanilla extract. I didn’t want to crowd out the cinnamon flavor. They seemed to turn out pretty good, but I should taste test another one or two to be sure.

Cinnamon Roll Muffins based on Cinnabon Muffins
Topping:
1 TBS coconut sugar
1/2 tsp cinnamon powder
Batter:
1 1/2 cups + 1 TBS all purpose flour
1/2 cup oat flour
1 1/4 tsp cinnamon powder
1/4 scant tsp sea salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup vanilla cashew yogurt
1/2 cup maple syrup
1/2 cup + 1 1/2 TBS almond milk
1 1/2 tsp vanilla extract
2 TBS raisins
Preheat oven to 350F and put paper liners in 11 cups of a regular muffin tin. In a small bowl, mix together topping ingredients and set aside. In a large bowl, sift together flours, cinnamon, salt, baking powder and baking soda. In a medium bowl, whisk together yogurt, milk, maple syrup, and vanilla. Stir in raisins. Add wet mixture to dry, stirring until just well combined.
Distribute batter evenly between 11 muffin cups. Sprinkle topping on each. Bake for 18-19 minutes, until an inserted toothpick comes out clean. Remove from oven and allow to cool on a cooling rack.

Until next time, happy baking!

Peanut Butter Jam Mookies

peanut butter jam mookiesSometimes when I am searching for a baking recipe, I base it solely on an ingredient in my arsenal. I recently got Coconut Sugar from Navitas Naturals so that became my inspiration for this week. Upon scouring my cookbook collection, I found a cookie recipe that suggested coconut sugar as a swap for dark brown sugar.

The recipe was already vegan so that part was accomplished. For altitude I had but to slightly reduce the amount of sugar and oil. I also chose to add jam on top to complement the peanut butter flavor. What I discovered after they baked was that they rose quite more than expected, especially as they were baked at high altitude. The cookbook describes them as a cookie, but I am inclined to see them as a marriage between a cookie and a muffin. That brings me to my new breakfast creation – the muffin-cookie, or mookie.

Peanut Butter Jam Mookies based on Crunchy Nutty Peanut Butter Hemp Cookies
1/2 cup smooth peanut butter
scant 1/3 cup refined coconut oil, softened
1/2 cup Navitas Naturals coconut sugar
1/4 cup organic sugar
1/2 cup almond milk
2 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup plain hemp protein powder
3/4 tsp salt
several TBS jam
Preheat oven to 350F and lightly oil a standard muffin tin. In a stand mixer, beat together peanut butter, coconut oil, sugars, milk, and vanilla until smooth. In a bowl, whisk together oats, flours, protein powder, and salt. Mix dry ingredients into wet ingredients with a spatula. Fill muffin cups 2/3 full. Use a spoon to make an indent in the top of each and put jam in the indents. Bake for 14-17 minutes, or until firm. Remove from oven and cool on a wire rack in the muffin tin. Store in a loosely covered container. Makes 12 hearty mookies.

Until next time, happy baking!

Holiday Fruited Muffins

holiday fruit muffins’Tis the season for fruitcake, although I’m not a big fan. The jewel-toned rum-soaked fruit frightens me. But in the spirit of dried fruit studded bread, I went searching for an alternative. Thus, I give you my homage to holiday fruitcake, in muffin form.

I found a recipe for a bread that contained both dried and fresh fruit with the idea that the fresh fruit would lighten it. I then changed it up so the fresh to dried ratio was higher. For altitude I added a bit of flour and reduced the leaveners. For dryness at altitude I added more milk. Then, to combat the possibility of collapse, I made them into muffins.

Holiday Fruited Muffins loosely adapted from Peaceful Dumpling
1 cup whole wheat flour
1 cup + 1 TBS all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
dash salt
3 TBS sucanat
2 tsp cinnamon
1/4 tsp nutmeg
1 small apple, cored and cut into small chunks
4 Medjool dates, pitted and cut into small pieces
1/3 cup dried blueberries
1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
Heat oven to 350F and line a muffin tin with paper liners that have been lightly sprayed with oil. In a bowl, mix together milk and vinegar and let sit. In a large bowl, combine flours, baking powder, baking soda, salt, sucanat, and spices. Add apple, dates, and blueberries. Add sour milk to flour bowl and quickly combine. When just combined, transfer to muffin tin. Bake for 16-18 minutes or until toothpick comes out clean. Makes 1 dozen.

Until next time, happy baking!

Berry Protein Muffins

berry protein muffinA while back I mentioned that one day I would bake with protein powder to see what kind of effect it would have on a final product. That day has come. I was alerted that taste, texture and color would change when adding protein powder to a baked good, but the only downside to my experiment was an oddly greenish colored muffin. But that seemed appropriate for a pre-Halloween treat.

I discovered a recipe that already included protein powder. The problem was that some of the ingredients seemed in odd proportion. So, I jumped right in and made many changes to the original. Most importantly I ensured that it had slightly higher than usual amounts of flour and liquids compared to the other ingredients. I also cut the baking powder in half; the amount listed would have made the muffins explode at high altitude. The vegetable oil was reduced because too much oil in high altitude baking can equate to greasiness. After a multitude of adjustments, I give you:

Berry Protein Muffins adapted from mindbodygreen.com
1 cup + 1 TBS almond milk
1 TBS apple cider vinegar
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup organic sugar
1.5 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup unflavored hemp protein powder
3 TBS vegetable oil
1/2 tsp vanilla extract
1 cup frozen or fresh berries
Preheat oven to 350F and put liners in a 12-cup muffin pan. Combine milk and apple cider vinegar and set aside to curdle. In a bowl, whisk together flours, sugar, baking powder, cinnamon, and salt and form a well in the center. To curdled milk, add hemp protein powder, oil, and vanilla and whisk until smooth.
Pour milk mixture in the well of dry mixture, and stir only enough to moisten. Fold in berries and scoop dough into muffin pan. Bake for 20 minutes, or until an inserted toothpick comes out clean; a few moist crumbs are okay. Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack. Cool for 20 minutes.

Until next time, happy baking!

Filled Pumpkin Spice Muffins

pumpkin spice muffinsNothing says fall like pumpkin spice, and what better way to feature it than in a warm muffin. The muffin recipe I found is extra special – it has a filling and a topping. The recipe is also part of the #Bakealong Challenge by King Arthur Flour. With it’s creamy cream cheese filling and it’s crunchy streusel topping, I was sold. Besides, I love a challenge.

To adapt the recipe to high altitude I had to modify a few things. I added some flour and reduced the baking powder. I also cut the topping in half – you don’t want to weigh down a muffin at altitude. Next I reduced the temperature and baked them a few minutes longer. For the vegan changes I used yogurt instead of eggs, chose vegan versions of butter and cream cheese, and made the milk a non-dairy version. I wanted to make the muffins on the healthier side (healthy-ish?) so I used a combination of all-purpose flour and whole wheat. Now, on to the muffins …

Filled Pumpkin Spice Muffins adapted from King Arthur Flour
STREUSEL TOPPING
1/4 cup King Arthur Unbleached All-Purpose Flour
1/8 cup organic brown sugar, packed
1/8 cup old-fashioned rolled oats or quick oats (not instant)
dash salt
2 TBS vegan margarine, at room temperature
FILLING
1 (8-oz) tub vegan cream cheese, at room temperature
1/4 cup organic sugar
MUFFINS
1 cup pumpkin purée
1/2 cup vanilla non-dairy yogurt
1/2 cup organic brown sugar, packed
3 TBS vegetable oil
1/4 cup agave syrup
1/3 cup almond milk
1/2 tsp salt
1 1/2 tsp pumpkin pie spice; or 1 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp ground ginger
3/4 tsp baking powder
1/2 tsp baking soda
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup + 1TBS Whole Wheat Flour
Preheat oven to 375F. Line a 12-cup muffin pan with muffin papers. To make the streusel: Whisk together flour, sugar, oats, and salt. Work in margarine, mixing until coarse crumbs form. To make the filling: Place cream cheese in a bowl and stir in sugar. To make the batter: Whisk together pumpkin, yogurt, brown sugar, oil, agave, and milk. Then whisk in salt, spices, baking powder, and baking soda. Scrape down sides and bottom of bowl. Add flour and mix until well combined.
Drop a scant 2 TBS of batter into each muffin cup, spreading it to cover the bottom. Dollop on a heaping TBS of filling (I had some leftover), then cover with another 2 TBS of batter. Sprinkle each muffin with streusel topping. Bake for 25 minutes, until a cake tester inserted towards the edge comes out crumb-free. Remove muffins from oven. When they’re cool enough to handle, transfer them to a rack to cool completely. Enjoy within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks.

Until next time, happy baking!

Matcha Mini Muffins for Mom

matcha mini muffins

matcha mini muffins

Mother’s Day is a good excuse to have brunch. Creating a baked treat that is fast and simple makes brunch easy. These muffins have only a few ingredients and don’t require anything fancy except, perhaps, the mini muffin pan. But mini muffins are great because they cook faster and makes lots to share. And I like saying Matcha Mini Muffins for Mom.

My high altitude adaptations were few – more flour and less baking powder. But I replaced some of the white flour with whole wheat for a healthier treat. If you omit the icing the recipe has no added sugar, but I made the icing with lemon for a good taste pairing with the matcha flavor. Mom is sure to love these muffins because they are not too sweet, even with a little icing. And the subtle green hue and taste from the matcha is fun if you are preparing tea. Here’s to Mom!

Matcha Mini Muffins for Mom adapted from Matcha Latte Mini Muffins
muffins
1/2 cup whole wheat flour
1/2 cup + 1 TBS all purpose flour
2 tsp matcha powder
3/4 tsp baking powder
1/4 tsp salt
1 cup vanilla dairy-free creamer (use coconut, soy or almond milk coffee creamer)
3 TBS grapeseed oil
1/2 tsp vanilla extract
icing
1/4 cup + 1 TBS powdered sugar
1/2 TBS non-dairy milk
1/4 tsp lemon juice
Preheat oven to 400ºF and use cupcake liners in 24 mini muffin wells. In a bowl, whisk together flours, matcha, baking powder and salt until well combined. In another bowl, whisk together creamer, oil, and vanilla. Gradually add flour mixture, stirring until just combined. Divide batter between muffin wells; they should be ¾ full.
Bake for 10-12 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove to a wire rack to cool completely. Prepare icing by whisking together the icing ingredients in a bowl. Dip tops of cooled muffins into prepared icing, turn upright, and place back on rack while icing sets.

Until next time, happy baking!