Pumpkin Chocolate Chip Muffins

So here I am again. Back on the blog, because these pumpkin muffins deserve serious attention. 
These are the best pumpkin muffins I’ve ever made. These might even be the best muffins of any kind I’ve ever made. SO SOFT AND SO MOIST. So perfectly pumpkin-y, you can’t deny fall isn’t the best season ever. Then just add some chocolate chips, because chocolate makes everything better. I know I already have a Pumpkin Chocolate Chip Muffin recipe on this blog somewhere, but this is new and improved. 
I got really into fall spirit by re-decorating a little this weekend too. If you can even call it that. My idea of “decorating” is buying a couple of sparkly fake pumpkins and a seasonal candle from Hobby Lobby and setting them on my mantle. Good enough! 
In other news, after semi-consistent beach walks with Zoey this spring/summer, she FINALLY lovessss the beach. We took her for a long stroll yesterday, off the leash and all, and she did so well. I’m such a proud puppy-mama. She still isn’t crazy about the water, but is showing more curiosity each time and will at least walk a few inches in to splash around for a minute or two. 
…in case you cared to know. 
But, FALL! What festive seasonal treats and eats have you made so far? I get into pumpkin for a couple weeks, but then it’s time to move on (until Thanksgiving comes around when I NEED pumpkin pie). 
Spaghetti squash and chili are calling my name. I’m dying for some apple cider doughnuts too, which I’ve seen on blog after blog, instagram pic after instagram pic. I’d rather just go buy one than even attempt to make those on my own. Where can I get a good one in Charleston?! Someone please tell me. Thanks. Then go make some of these muffins. You won’t regret it. 

Pumpkin Chocolate Chip Muffins
(Adapted from Flourishing Foodie)

Makes about 18 muffins

Ingredients: 
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup coconut oil
1 15-ounce can pumpkin puree
1 cup dark chocolate chips
Powdered sugar for topping

Directions: 

1. Preheat oven to 350 degrees. Fill muffin tin with liners and set aside.
2. In a large bowl, combine flours, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and sugars. 
3. In a separate bowl, whisk together the eggs, oil and pumpkin puree. Add wet ingredients to dry ingredients and stir to combine. Add chocolate chips and gently stir until evenly distributed.
4. Pour batter into muffin cups, about 3/4 full.
5. Bake 26-28 minutes or until toothpick inserted in the middle of a muffin comes out clean. Remove from oven and let cool 10 minutes before removing from pan. Serve warm with butter.

*Store extras at room temperature in an airtight container for up to 5 days. 

Lemon Poppy Seed Yogurt Muffins

I have been dreaming of lemon yogurt muffins ever since I saw some at a bakery in Breckenridge. The same bakery where I indulged in a giant oatmeal raisin cookie and hot chocolate. I couldn’t get the lemon yogurt muffin off my mind. I made a mental note to return to the bakery on our way out of town to put an end to my obsessive thoughts, but unfortunately it never happened. So here I am, making my own lemon yogurt muffins.

As much as I love to bake, I am well aware I am very much an amateur. I know how to follow recipes and can make modifications if I feel experimental. I usually have a general idea of what certain ingredients will do when combined with one another, but sometimes I’m just guessing. I have borrowed books from the library to learn about the science of baking, but have failed to actually read them enough to learn. Thumbs down to me.

Maybe one day I will gain a better understanding of what actually happens when mixing flour with baking soda (or is it baking powder? or both??) and salt and butter and eggs. Geesh. Baking is a complicated thing when think about it. Soooo let’s just not think about it, deal?

No thinking, just doing. Shortly followed by eating. Don’t forget that step, it’s the most important of all. Breakfast time or snack time, these refreshing little muffins are sure to brighten your day.

I almost didn’t include poppy seeds at all, simply because I had never bought poppy seeds. I get intimidated by new ingredients. Where will I find them store? They’re probably expensive. Will I ever use them for anything else or will they just sit and take up space for the rest of their existence? 

I obviously have issues with even the slightest changes or new experiences. 

Looking back, poppy seeds were the last thing that should have intimidated me. I mean…really? Poppy seeds? What’s there to be afraid of?

Nothing! Guess what? They’re located with all of the spices in the baking aisle (genius!) and if you’re lucky enough to find them on clearance like I did, they’ll only set you back two dollars. Bada boom, bada bing. No big deal.

The brief anxiety was so worth it. Also worth it? Using fresh lemons for zesting and juicing. It’s a must. And when you’re done with the muffins and want to use more of your new poppy seed purchase, you can make these Lemon Poppy Seed Yogurt PANCAKES. Yes, puh-lease.



Lemon Poppy Seed Yogurt Muffins
Recipe via The Tasty Bite

Ingredients:
2 cups all purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons poppy seeds
2 large eggs
3/4 cup vanilla yogurt
zest of two lemons
1/4 cup lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted

Directions:
1. Preheat oven to 400 degrees. Line muffin tin with paper liners and set aside.
2. In a medium bowl, mix four, sugar, salt, baking powder, baking soda, and poppy seeds. Set aside.
3. In a separate medium bowl, whisk together eggs, yogurt, lemon zest and juice, vanilla extract and butter. Add dry ingredients to wet ingredients. Whisk until just combined. Fill muffin wells about 3/4 full with batter.
4. Bake for 16-18 minutes or until toothpick inserted in the middle of a muffin comes out clean. Let cool about 10 minutes before removing from muffin tin and serving.

Store any remaining muffins in airtight container. Best eaten within about three days.

Blueberry Muffin

That’s right. I didn’t leave off an “s” in the title. Just one single blueberry muffin for me. 
This isn’t the first “dessert for one (or two)” recipe I have made and it won’t be my last. I know this isn’t necessarily dessert, but more of a breakfast food. Last night for me, it was dessert. Recipes that make just enough for only a few servings are too convenient and an easy way to make sure you don’t end up eating an entire batch of something…like these, for example.
I have the next couple of days to myself, as Greg is visiting a friend in the swamps of Louisiana. He’s probably going to come back with some alligator boots or something ridiculous. Ok, probably not. At least I hope not. And he is not actually in the swamps. Thank goodness.
I am not completely alone though. I made myself a fluffy muffin for some company while I watched a chick flick last night. 
I am such. a. loser. I know. But I’m okay with that. Because this muffin is my new best friend. I almost lost my patience while it was baking and just pulled out the container of icing in the fridge. No, I DID take out the icing. Instant gratification at its finest. Somehow I stuck it out and waited for the muffin to finish baking though. Somehow as in I had a spoonful or two of icing while I waited. Patiently

My only problem with the muffin is that it could have been two or three times bigger. Better for the hips though, right? Yeah, yeah, yeah. Blueberries are a super food therefore this is a super muffin. No matter how big. 

Next time I will at least double the recipe when I need make a single muffin. Because this so-called friend of mine didn’t stick around very long. Looks like I need a new friend…
Blueberry Muffin 
Makes 1 muffin
Ingredients:
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
2 teaspoons sugar
Dash of salt
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
1 1/2 tablespoon milk
2 tablespoons blueberries
Directions:
1. Preheat oven to 330 degrees. In a standard size muffin tin, place paper liner in one well. Fill the remaining wells half way with water to allow for even cooking.
2. In a medium bowl, combine dry ingredients. Add wet ingredients and stir until just combined. Add blueberries and gently stir until just incorporated.
3. Bake muffin for about 20 minutes. Remove from heat and let cool on cooling rack for about 5 minutes before serving. 
*Note: These are the original proportions of ingredients for a standard size muffin. This does not reflect my wish to double the recipe in the future 😉