Raspberry Streusel Muffins

IMG_4912-3I was going to make banana bread.

Or, banana muffins.

Or, mini banana loaves.

Something so jam-packed with bananas that all your taste buds would scream in excitement. Well, at the very least, the taste buds of my coworkers. You see, I’ve been getting a ton of demands requests for banana bread, which is actually totally fine with me, because I love the stuff. And, by love, I mean I would live in a house made of banana bread and eat a slice, or seven, with each meal. That’s not even a joke either. I’m one hundred percent serious. Oh, and don’t worry, there’s a spare room waiting for you in my banana house. You’re welcome.

Raspberry Streusel Muffins

I had one little problem though: no bananas. So, I went to the market, walked right by the stand with bunches of perfectly ripe bananas, and placed two pints of raspberries in my cart.

Wait, what? Yeah, you read that right.

I left the market without a single banana.

Go figure.

Raspberry Streusel Muffins I’m not even that huge a fan of raspberries either. We have a rather neutral relationship with each other. Translation: I avoid them for the most part and they avoid me. It really works for us. And, yet, out of the nowhere I felt the need to put them into muffins.Why? Who knows. Who. Even. Knows.

It could be because I’m really into muffins right now. Like, really, really really into them. I want one with every cup of coffee I drink. And, we all know how much coffee I consume. To clarify though, I restrain myself to only eating one a day. To further clarify, the muffins I’ve been eating are blueberry muffins made with Greek yogurt and honey. Yes, they are from Starbucks. And, no, I’m not getting compensated to promote them.

But, I made raspberry muffins.

Not banana.

Not blueberry.

Raspberry.

I can’t even with myself.

Raspberry Streusel Muffins I’m all about a bigger muffin too. Why?

‘cause they’re heartier.

‘cause I can pack more raspberries in them.

‘cause I can top them with more streusel. MORE STREUSEL. Oh so sugary and crumbly streusel. If I get to live in a banana bread house, then I want to vacation in a streusel house. Am I right?

So, Jumbo Raspberry Streusel Muffins. That means a large and in charge moist and fluffy muffin packed with raspberry flavor and topped with a sweet streusel crumble.

Umm, yes please.

Raspberry Streusel Muffins Take my advice, the next time you want banana or blueberry muffins, buy raspberries.

Let it happen.

Just let it happen.

Raspberry Streusel Muffins
Yields: 6 jumbo muffins

Ingredients:
Streusel Topping
2 tablespoons unsalted butter, melted
1 1/2 teaspoons brown sugar
2 tablespoons + 2 teaspoons granulated sugar
1/4 teaspoon cinnamon
1/3 cup all-purpose flour

Raspberry Muffins
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg yolk, at room temperature
1 1/8 teaspoon vanilla
1 cup plain Greek yogurt
6 tablespoons unsalted butter, melted and cool slightly
2 cups fresh raspberries*

Directions:
Streusel Topping
In a small bowl whisk together sugars, cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The streusel topping will be very thick, like a paste, and crumbly. Set aside.

Raspberry Muffins
Preheat oven to 425 degrees and line a jumbo muffin pan with cupcake liners. Set aside.
In a large bowl whisk flour, baking powder, salt, and cinnamon until combined. Set aside.
In a medium-sized bowl combine egg, egg yolk, sugars, vanilla, and Greek yogurt. Add the butter, whisking until just incorporated. Fold wet ingredients into the dry ingredients until just mixed, the batter will be very thick and lumpy. Using a spatula, very gently, to avoid leakage of color, fold in the raspberries–don’t worry if some of the raspberries leak or break apart, it’ll still taste good!
Divide batter evenly between the 6 cupcake liners, filling each to the very top. Sprinkle tops with streusel crumble. Bake muffins at 425 degrees for 5 minutes. Keeping the muffins in the oven, reduce the temperature to 350 degrees and bake for 25 more minutes or until tops are lightly golden and a toothpick inserted into the center comes out clean. If the streusel topping looks like it’s browning too quickly, loosely cover the pan with foil. Allow muffins to cool slightly before digging in.

Notes:
*I’ve made this recipe twice now and the second time, I sprinkled my raspberries with 1/2 tablespoon of sugar before mixing them into the batter. There was more leakage of color, but I liked the added touch of sweetness it added to the muffin.

 

Raspberry Streusel Muffins

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Dirty Chai Bites

Dirty Chai BitesI’m a Starbucksaholic.

Yes, that is a thing. And no, I didn’t just make that up. I personally know quite a few members, my mom included.

What exactly is a Starbucksaholic? Well, let me tell you. We are Starbucks lovers. And by lovers, I mean we go to Starbucks everyday, sometimes even two times a day, but never more than four times a day (we do have standards, after all). Baristas seem to know our names, life stories, and our orders.  We our gold card members (I’m almost at that level!), have the Starbucks app on our phones, and can spot a Starbucks two miles away (our coffee senses start to tingle). We also solve most of our problems (bad moods, headaches, breakups, ect.) by ordering a venti of our favorite drink and sitting with a fellow Starbucksaholic outside the store.

If you’re a coffee lover, I’m sure you understand, and I recognize that you may in fact be a Peetsaholic or if you’re from back East, a Dunkindonutsaholic, but either way we’re in the same boat, the ‘we-love-coffee-and-we-know-it’ boat. If you don’t love coffee, that’s okay, you can still come on our boat, judge free. I promise. We’ll serve you tea or hot chocolate.

Starbucksaholic also tend to have favorite drinks. Mine, in particular, is a Dirty Chai with soymilk.

Dirty Chai Bites

If you haven’t tried a Dirty Chai with soy, I suggest you jump in the car and drive to the closest Starbucks immediately. This drink will blow your mind. It is the perfect combination of chai spices, subtle coffee flavoring (in case you didn’t know, dirty means one shot of espresso), and vanilla from the soymilk. Whether it’s hot, iced, or blended (yes, they do Dirty Chai Frapps) you can’t go wrong. I also like to add a bit of cinnamon to the top of my drink, which seems to add the perfect final hint of spice to the drink. Even non-coffee lovers seem to like this.  And that’s saying a lot.

Anyways, I figured I should be able to drink my Dirty Chai and eat it too.
Dirty Chai Bites

Hello, beautiful Dirty Chai Bites.

Coffee and non-coffee lovers alike can unite over this dessert. These bites, in two words, are deliciously addicting. The bite itself has a soft and moist donut base that is infused with both subtle chai spice and a hint of coffee. The outside of the bite is dunked into a coffee glaze, which balances the sweetness from the sugar and the strong flavor of coffee perfectly. The top of the Dirty Chai Bite is sprinkled with cinnamon, and just as it does with the drink, it adds the perfect hint of spice.

Fair warning, once you start eating these bites, you won’t be able to stop, especially since they’re mini and you convince yourself one, or maybe four more, won’t hurt.

Dirty Chai Bites
Recipe adapted from Country Cleaver
Yields: 48 Dirty Chai Bites

Ingredients:
Dirty Chai Bites
½ cup granulated sugar
1/3 cup unsalted butter, at room temperature
1 egg
½ teaspoon vanilla
¼ cup strong coffee, freshly brewed and cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 oz. (3 tablespoons) powdered chai (I used the Trader Joe’s Spicy Chai Latte Mix)
½ cup milk

Glaze & Topping
4 tablespoons strong coffee, freshly brewed and cooled
1 cup powdered sugar
1 teaspoon cinnamon

Directions:
Dirty Chai Bites
Preheat oven to 350 degrees and spray a mini muffin pan with cooking spray.
In a medium bowl, beat together the sugar and butter, until light and fluffy.
Add the egg and vanilla. Mix until well combined.
In a separate bowl, combine flour, baking powder, salt, and powdered chai.
Add the coffee to the wet ingredients. Pour in some of the flour mixture, until the coffee is incorporated.
Alternate between adding the rest of the flour mixture and milk, starting and ending with the flour mixture. Mix until well combined.
Scoop a tablespoon of the mixture into each muffin well.
Bake for 10 minutes, or until light golden brown.

Glaze & Topping
While the dirty chai bites are baking, make the coffee glaze.
In a small bowl, whisk powdered sugar and coffee until mixture is runny and sugar is dissolved.
Let bites cool slightly before dunking the tops of the bites into glaze. Turn right side up and sprinkle with cinnamon to set. [Note: since the bites have a muffin top, some of the glaze will run off as they set, but you’ll have enough glaze to do a second dunking if you want more glaze on the bite].

 

Dirty Chai Bites

Cream Cheese Cinnamon Roll Muffins

Cream Cheese Cinnamon Roll MuffinsLazy Sundays.

Who doesn’t love a lazy Sunday?

It’s the kind of day for sleeping in, leisurely sipping a cup or two of coffee, finishing up that paperback you’ve been reading for months, or catching up on favorite TV shows. It’s the kind of day for pajamas, fuzzy slippers, a messy bun, and an I’m-never-leaving-my-bed kind of attitude. It’s also the kind of day for homemade cinnamon rolls.

Cinnamon rolls demand you to get out of bed. And if that isn’t enough, they also require time for the yeast to rise. Your lazy Sunday gets turned into a morning of standing in the kitchen and peaking in a bowl waiting for the dough to be ready. But, this doesn’t really bother you, because after all, it’s a Sunday and you have plenty of time to wait for your breakfast.

See, the problem is, that sometimes you wake up on a Friday and start imagining the first bite of that warm, hot out of the oven, glazed covered, made from scratch cinnamon roll before you remember it’s not Sunday, you don’t have the time to be lazy, and you certainly don’t have the time to make cinnamon rolls.

What’s a girl to do? Give up and wait until Sunday? Or, make lazy Fridays (at least in part) an actual thing?

I voted for making lazy Fridays a thing. And, after you taste these cream cheese cinnamon roll muffins, you are going to want to make every day of the week a lazy day.

Cream Cheese Cinnamon Roll Muffins

I should mention that these muffins do require a little bit of time and preparation, but believe me when I say, it’s much less time consuming than homemade cinnamon rolls, and it’s beyond worth it.

These muffins are moist, not too dense, and have a cinnamony flavor throughout. The cream cheese filling melts and combines perfectly with the muffin batter, moistening each bite you take. Even though the filling adds an extra step to the normal muffin baking process, I highly suggest doing it. It will only make your Friday that much better. The cream cheese glaze and spice sprinkle on top complete the muffins, making them taste pretty darn close to a real cinnamon roll. The muffins taste heavenly warm and even better with a cup of coffee. Hopefully your lazy Friday turns out as good as mine :)

Cream Cheese Cinnamon Roll Muffins

Ingredients:
Cinnamon Roll Muffins
1/3 cup salted butter, at room temperature
½ cup granulated sugar
1 egg
½ teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ cup milk

Cream Cheese Filling
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons brown sugar
¼ teaspoon cinnamon
Pinch of nutmeg

Cream Cheese Glaze
¼ cup salted butter
2 oz cream cheese, at room temperature
¾ cup powdered sugar, sifted
½ teaspoon vanilla

Directions:
Cream Cheese Filling
Combine cream cheese, powdered sugar, and vanilla. Mix until smooth.
Using a teaspoon, scoop out cream cheese filling balls and place on a plate.
Place plate in freezer for at least two hours (it’s easier to work with the filling cold).

Cinnamon Roll Muffins
Mix the butter and sugar, until light and fluffy.
Add the egg and vanilla. Mix until well combined.
In a separate bowl, combine flour, baking powder, salt, nutmeg, and cinnamon.
Alternate between adding the flour mixture and milk, starting and ending with the flour mixture.
Mix until just combined.
Place mixture in the fridge for a bit (the colder the muffin mixture, the easier it is to work with).

Assembling the Cinnamon Roll Muffins
Preheat oven to 350 degrees and spray a muffin pan with cooking spray.
In a small bowl, combine brown sugar, cinnamon, and a pinch of nutmeg. Mix until well combined.
Take the cream cheese filling out of the freezer and the muffin mixture out of the fridge.
Scoop a tablespoon (or just enough to cover the bottom) of the muffin mixture into each muffin well.
Roll each cream cheese filling ball into the cinnamon mixture. Place a ball into each muffin well. Set aside the left over cinnamon mixture—this is what you will sprinkle on top of each muffin.
Divide the remaining batter among the muffin wells to completely cover the cream cheese ball.
Bake for 15 minutes.

Cream Cheese Glaze
While the muffins are baking, make your cream cheese glaze.
In a small pan, heat the butter on low until melted.
Once melted, add the cream cheese. Mix until smooth.
Add the sifted powered sugar into the pan. Stir until combined.
Stir in the vanilla.

Final Toppings
Once the muffins are done, remove them from the muffin tin.
Drizzle cream cheese glaze over each muffin and sprinkle with leftover cinnamon mixture.

 
Cream Cheese Cinnamon Roll Muffins