Cold weather, warm muffins: There's nothing better like
a warm muffin on a cold rainy day.
Not exact matches
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on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel
Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Kitchen Sink
Muffins are my kids» favorite, plus I like to make ahead your pancakes and
warm them up
on busy mornings.
Combine well and top
on warm Double Chocolate Buttermilk
muffins.
These are really and truly some of the best wholesome
muffins I have ever made, the little sprinkle of granola
on top really adds to it and the turmeric is such a
warming, gorgeous flavour.
These
muffins will fill your belly,
warm your heart, smudge your fingers with chocolate and put a shining smile
on your lips.
As I am looking at this
muffin on a Saturday morning I really wish I had one of these with a
warm cup of coffee!
At this point, to remove from the
muffin tray, I gently ran
warm water
on the other side of the
muffin tray.
My kids like to help make these
on a Sunday night so they can have a
warm muffin as a snack before we store them.
These
muffins are delicious right out of the oven, when still
warm, but they're pretty great
on the next day as well, when the moist apple bits and the yummy cinnamon have had time to team up.
If you have difficulty removing the frozen treats from the
muffin pan, just flip the pan over and run
warm water
on it for a few seconds.
Cool for 5 minutes in the
muffin tin, then remove and place
on a wire rack to cool completely or serve while still
warm.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your
muffin tin generously with butter or line it with
muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the
muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and
muffins are golden
on top 9) Serve
warm
Then in the morning I just put as many as I need in a cold oven and turn it
on to 300 degrees to thaw and
warm the
muffins.
You turn the oven
on for just a few minutes to let it get
warm, then turn it off and put the
muffins in there to rise.
I haven't tried that part myself, since I like my
muffins even when they're not fresh out of the oven, but I can see how it would be useful for those who are rushed in the morning, and who like nothing more than to bite into a still -
warm muffin to get off
on the right food.
Place the toppings
on the
warmed English
muffin halves, cheese, tempeh, apple and one teaspoon of maple syrup for each sandwich.
These
muffins are best served
warm and
on the day of baking.
There's nothing better than a
warm homemade blueberry
muffin and a (dairy - free) cappuccino
on a sunny morning.
after you've poured the chili into a 9 ″ pie pan you can either pour the cornbread batter directly
on top and bake it for 20 - 25 minutes, or you can take the still -
warm already baked corn
muffins and assemble them
on top.
Just like the
warm banana bread recipe you enjoyed as a child, these magical
muffins will take you
on a nostalgic ride.
While the
muffins are still
warm, shake them out of the pan
on to a cooling rack.
At first, I was just planning
on posting this No Churn Strawberry Ice Cream for you guys... but then I made a batch of double chocolate
muffins (because it was the middle of the week and I needed chocolate), and just as I was about to stuff my face with a
muffin, I had a thought...
warm Chocolate
Muffin + melty Strawberry Ice Cream?
Drizzle some maple syrup
on the
warm Vegan Pan Roasted Strawberry & Fig Breakfast
Muffins.
I've even added oatmeal tossed with a bit of cocnut oil and brown sugar
on top of each
muffin for a little sweet crunch... I make huge batches and freeze them... they're amazing
warmed up in the microwave with a bit of butter spread
on top!
Breakfast & Brunch Baked seasonal plums Rye porridge w. raw blackberry compote Banana pancakes with blueberries Pumpkin pancakes w. coconut cream sauce Baked oatmeal cranberry oatmeal Barley porridge w. blood orange (+ leftover pancakes) Baked breakfast bars Raw chocolate porridge Creamy spinach with fried eggs Grain free coconut porridge with flax & eggs Nutty granola with christmas spices (grain free) Grain free protein waffles with raspberry and chia jam Sweet breakfast bowl with an almond and chia base Savoury breakfast bowl with sweet potato, beans & eggs Chia Koldskåls porridge Chunky banana & chocolate granola (grain free) Savoury low carb
muffins and baked eggs Mexican brunch skillet with sweet potatoes, chorizo, aubergine and runny eggs Avocado
on toast Beetroot smoothie bowl Protein packed porridge with tropical topping Green veggie loaded smoothie bowl Pumpkin waffles w. whole grain &
warm spices
Microwave method: place the frozen egg
muffins on a plate, cover with a paper towel, and microwave for 2 - 3 minutes, or until
warmed through.
Baked in a standard
muffin tray, these flavour bombs are made with a flaky, light classic pie crust
on the bottom, are topped with a layer of tangy and zesty cinnamon apple filling, and are finished off with a
warm buttery oatmeal streusel.
I don't eat them that often, but every so often I really REALLY feel like eating a
muffin, and if I don't have one
on hand then I feel kinda bummed You see, I just love a freshly
warmed muffin, sliced in half with butter melting into it.
Sweet and crunchy
on the tops, moist and bursting with
warm fall flavors
on the inside these healthier streusel apple
muffins are a MUST try!
Sweet and crunchy
on the tops, moist and bursting with
warm fall flavors
on the inside these healthier streusel apple
muffins have become a breakfast staple in the Lee household.
And while the
muffins are totally divine
on their own or served
warm with a bit of grass - fed butter or melted coconut oil (swoon), I decided to up level the whole situation with a plant - based spiced rhodiola pumpkin butter.
There are so many flavors going
on in these
muffins: zesty orange, refreshing ginger,
warm sweet potato... and I even added some pecans for a little extra crunch.
Biting into a
warm muffin with a slightly gooey, cashew - butter cross
on the top is the best.
Drizzle some maple syrup
on the
warm Vegan Pan Roasted Strawberry & Fig Breakfast
Muffins.
While the
muffins are still
warm, drizzle some maple syrup
on top of each one (about 1/3 teaspoon per
muffin)
Warm pumpkiny
muffins on a crisp Saturday morning is pretty much perfect, right?
Remove the
warm muffins from the tins and either dip the
muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon of glaze
on top and spread evenly.
Always served
warm and fresh
on lightly toasted buttered English
muffins.
I was wondering, though, if I'm SUPPOSED TO let the
muffins cool prior to pouring the glaze
on them, or if it can be done while
warm?