Cupcakes Archives - The Midnight Baker

Chocolate Chip Banana Nut Muffins

Judith Hannemann — Tue, 06 Oct 2020 23:00:00 +0000

Dress up ordinary banana muffins with nuts and chocolate. Then you have the ultimate muffin!

The Ultimate Muffin

What happens when you’re torn between muffin choices of banana and chocolate chip? Since it might look a bit greedy and indulgent to actually eat the two of them, why not combine the two and have the best of both?

Well, that’s what you have right here along with the addition of rich pecans.

If your family loves banana nut bread with chocolate chips, then they’ll flip over these delicious muffins so whip up some–they’re easy–and surprise everyone.

You can make them super-sized or regular sized. Choice is yours.

Nuts

When it comes to the nuts in this recipe you have some choices.

First, if you have an allergy or can’t stand them, omit them. The nuts play no part in the chemical formula here, so it won’t affect the cake part.

Secondly, if you don’t have pecans but have walnuts, use the walnuts. It’ll taste just as good. I used pecans because for some odd reason, I had a ton of them. Plus I prefer them to walnuts because the skin is not as bitter. However, walnuts are significantly cheaper so they’re easier on the pocketbook.

Don’t hesitate to buy in bulk either if you catch a good sale on either variety. Nuts freeze well with no loss in flavor. I found a bag buried in my freezer not too long ago that I bought maybe five years ago. They were still as good as the day I bought them.

Mini Chips Are Better

You heard that one right. Mini chocolate chips are much better for baking than the regular size.

They disperse better in any batter which means that it’s likely that each mouthful of a cake, cookie or muffin will contain chips.

And another–and to me the best thing–is that you can use half the amount called for in a recipe that uses the regular size. So buying a packet of minis is like getting two packages of the standard. If you’re watching calories, then you get the feel of the same amount of chocolate with half the fat and calories.

The Recipe

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Chocolate Chip Banana Nut Muffins

The ultimate banana muffin

Prep Time10

Cook Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana chocolate chip muffins, dressing up banana muffins, muffins that are like cake

Servings: 6

Calories: 548kcal

Author: Judith Hannemann

Ingredients

1 1/2 cups flour
3/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips
1/2 cup chopped pecans or walnuts
1 egg slightly beaten
3 large ripe bananas mashed
1/2 cup butter melted

Topping:

Sanding or coarse sugar

US Customary - Metric

Instructions

Combine dry ingredients in large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
Preheat oven to 375 degrees. Line a Texas muffin pan (pan has 6 large muffins) with large muffin papers or grease the pan. Fill each cup 3/4 full; top with crumbs. Bake for 25-30 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove to a plate to cool completely.
Makes 6 large muffins.

For Regular Sized Muffins

Follow the above instructions, except use a regular-sized muffin pan and bake for 18-20 minutes. This will make 12 regular-sized muffins.

Notes

Nutritional info is for the large Texas-sized muffin. Regular muffin would be approximately 1/2 those values.

Nutrition

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Copycat Almond Schmear

Judith Hannemann — Tue, 27 Aug 2019 23:00:09 +0000

This copycat version of almond schmear uses products available in all stores and tastes even better.

Great Copycat Version: Almond Schmear

Selection is a big issue for me where I live. I often have to resort to buying things I need from online “specialty” sources instead of my local supermarkets. Such is life outside a major urban ares. You also get creative making copycat versions of stuff you cannot get.

That’s the case here and I’m delighted to say that this not only tastes better than the branded product, but that is cheaper too! It’s made with ingredients you can get anywhere.

Food Processor Necessary

You need a food processor to make this. A Ninja (the basic one) would probably work too, but I prefer the food processor. The reason is that you can see the consistency better because you can gradually add the liquid. The schmear must be of a spreadable consistency but not runny or liquidy.

If you’ve ever worked with almond paste, you’ll know what I mean about it’s texture; it’s something like a brick. Therefore, an electric mixer won’t fare so well in breaking it down and forget about a standard blender. The blender is just not up to the job.

Almond Schmear Has Many Uses

Primarily, this is a pastry filling, but if you’re in love with almonds as much as I am, you may want to use this as a spread on bread. You can use it much like Nutella. The only thing you mustn’t do if you plan to use it more for a spread is add the little bit of flour–that’s to be on the safe side as I’ve seen cautions about eating raw flour.

However, I’ve been eating cookie dough and tasting stuff with flour for seasoning for over 60 years and I’m still here to tell the story, but there is a warning out there so I’ll just leave it there.

The Recipe

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Copycat Almond Schmear

Delicious almond pastry filling or spread

Prep Time5

Cook Time0

Total Time5

Course: Dessert, Snack

Cuisine: American

Keyword: almond pastry filling, copycat recipe, pastry filling recipe

Servings: 20

Calories: 125kcal

Author: Judith Hannemann

Ingredients

8 oz almond paste
1/2 cup unsalted butter softened
1/2 cup sugar
1/4 cup heavy cream
2 tbs flour see notes

US Customary - Metric

Instructions

Break up almond paste into chunks and place in a food processor fitted with the metal “s” blade. Pulse a few times.
Add the butter, sugar, cream and flour (omit the flour if you are not going to use this for baking)
Process until smooth.
Keeps in the refrigerator for a month.

Notes

Don’t use the flour if you’re going to use it as an uncooked spread for bread, etc.

Nutrition

The post Copycat Almond Schmear appeared first on The Midnight Baker.

Pumpkin Chocolate Chip Energy Bites

Judith Hannemann — Fri, 09 Dec 2016 00:00:33 +0000

These pumpkin chocolate chip energy bites are a great healthy snack and are delicious too!

A Mini Muffin That’s An Energy Bite

Here’s a mini muffin that fills two roles.

If you look no further, it’s just a delicious chocolate chip pumpkin mini muffin. But a closer look shows it’s other side–it’s a healthy snack that fills the bill for an energy bite.

These “bites” are filled with pumpkin, oats and dark chocolate. I understand all those things are quite healthy too!

So these muffin bites are not only delicious, but good for you too!

Pans And Liners

You will need a mini muffin pan to make these. In fact, you’ll probably need two pans because this recipe makes a large amount,

I used mini muffin papers mainly because I didn’t want to have to clean the pan, but if you don’t have the paper liners, then a light spray will prevent the muffins from sticking.

I was able to find mini muffin papers in my local dollar store of all places, but you can find them anywhere cake decorating supplies are sold. Just be aware that sometimes the papers can be labeled as “candy” papers as they are often used for chocolate-dipped candies and nut clusters.

Freeze The Extras

While these will disappear quickly because they are so delicious, this recipe makes about 36 to 40 mini muffins (depending on how much you fill each cup).

They will keep about 4-5 days if kept in an air-tight container such as a Lock & Lock container.

However, if you want to preserve freshness so you can serve them at a later date, these mini muffins freeze well with no loss of flavor.

The Recipe

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Pumpkin Chocolate Chip Energy Bites

These pumpkin chocolate chip energy bites are a great healthy snack and are delicious too!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, cupcakes, desserts

Cuisine: American

Keyword: chocolate chips, cupcakes, energy bites, pumpkin

Servings: 36 mini muffins

Calories: 154kcal

Author: Judith Hannemann

Ingredients

1 cup butter softened
¾ cup sugar
¾ cup brown sugar packed
1 egg
3/4 tsp vanilla
1 cup quick oats
2 cups flour
1 tsp baking soda
1½ cups chocolate chips
1 tsp cinnamon
1 cup pumpkin puree

Instructions

Preheat oven to 350 degrees F
Spray or line 2 24 cup mini muffin pans with mini muffin papers.
Cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. Combine flour, oats, baking soda and cinnamon in a separate bowl; mix well.
Add the flour mixture to the creamed mixture, mixing well. Fold in chocolate chips.
Fill each muffin well 3/4 full.
You will probably end up with empty cups in one mini muffin pan--fill those 3/4 full with water.
Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Nutrition

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