Pumpkin Chocolate Chip muffins

Ok ok I KNOW it seems like all I make are muffins, and before this it seemed like all I made was risotto, I obviously can become quite intrigued by certain types of foods (heavily influenced by my environment and tastebuds) but you've gotta believe me...THESE ARE DELICIOUS

I mean my obsession with muffins stems originally from this exact kind...a fragrant, spice-filled, aromatic pumpkin muffin, with of COURSE the only thing in the world that could make a muffin taste even better (except for rosie who has this strange aversion to baked chocolate LO) CHOCOLATE CHIPS...And ok if you aren't in love with chocolate like I am...then just skip them because these would be great anyways!

So here it goes...just make 'em ;-) they couldn't be easier or more delicious

Pumpkin! Chocolate Chip Muffins

Serving size: 6 jumbo (or 12 regular) muffins

Ingredients:

3/4 cup sugar

1/4 cup melted btter

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all purpose flour

3/4 tsp. baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup semisweet chocolate chips

1. Preheat the oven to 40 degrees F. Grease and flour muffin pan or use paper liners

2. Mix sugar, melted butter, and eggs together. Add pumpkin and water.

3. In a seperate bowl mix together the flour, baking soda, baking powder, salt, and spices.

4. Add the wet mixture to the dry mixture and stir in chocolate chips.

5. Fill the muffin cups 2/3ish full with batter. Bake in the 400 degree oven for 20-25 minutes.

EnJoY!

Honey Blueberry Muffins

Hi there my followers! After a LONG pause, I will be bombarding y'all with posts the next few months. I have been back home from Italy for about a week now, and have been tearfully missing Italy, while rejoicing in the culinary extravaganza that America allows me. One of the treats I have especially missed from my beautiful town of Blacksburg, is the muffins from this little coffee shop called Bollo's. They have all types of muffins: blackberry, raspberry, blueberry, vanilla almond, lemon poppyseed and so on and so forth. But whilst browsing the local Krogers I stumbled upon some delicious blueberries. In an effort to save money and stop buying muffins from a coffee shop when I've been itching to bake (using measuring cups and everything!) I decided to incorporate these blueberries into my first return to blogging post.

These ended up super moist thanks to the buttermilk I used, with a delicious crumbling muffin top (my favorite part!). And I used a jumbo sized muffin pan so they are BIG! They aren't too sweet and the honey imparts a delicate flavor that you just don't get with regular sugar. So if you are as big of a fan of muffins in general as I am, these will definitely hit the spot and save you those trips to the local bakery or coffee shop every other day.

Honey Blueberry Muffins

Serving size: 5 Jumbo muffins (or 10 normal sized) Ingredients:

1 1/2 cups all purpose flour

1/2 tsp. salt

2 tsp baking powder

3/4 cup Honey

1/3 cup butter, melted

1 egg

1 tsp. vanilla

Buttermilk to fill 1 cup

1 cup fresh blueberries

crumble topping:

1/3 cup. flour

1/2 cup of honey mixture reserved

1 1/2 tsp. cinnamon

1/2 cup chopped pecans, very fine

1/3 cup oatmeal

1/2 cup sugar

cubes of cold butter

1. Preheat the oven to 400 degrees and combine the flour, salt and baking powder and whisk to incorporate evenly all the ingredients.

2. Place the melted butter into a 1 cup measuring cup and add the egg and vanilla. Pour the buttermilk to fill it to the 1 cup line.

3. Add the butter/buttermilk mixture to the 3/4 cup honey and whisk to incorporate.

4. Remove and set aside 1/2 cup of this honey mixture for the crumble topping, this should leave approximately 1 cup of the honey mix for the dry ingredients.

5. Pour the honey mixture into the flour mixture and fold the ingredients until well combined but be sure to not overstire, a clump or 2 will not ruin the muffins, but overstiring will!

6. Gently toss the blueberries with a little bit of flour and gently fold them into the batter, it will be very thick, and if it's too thick to stir, simply add a few tablespoons of buttermilk.

7. Fill the muffin cups (I only filled 5)

8. For the crumble topping, add the flour, remaining honey mixture, cinnamon, chopped pecans, oatmeal and sugar and mix until well combined. Top each of the filled muffin cups with the topping, and then add the cold butter cubes on top before baking.

9. Bake 20-25 minutes at 400 degrees until brown on top and a toothpick inserted into the center comes out clean.

Enjoy with a nice cup of coffee in the morning or a cold glass of milk!

Recipe adapted from here.