Cheddar & Roasted Garlic Beer Muffins

I love beer, cheese, and garlic. I love muffins. Must I go on? This recipe is based off of a recipe from the amazing Beeroness (I love her blog so much) and makes about ten muffins.

Rosemary, Gruyere & Swiss Beer Muffins

I found this amazing recipe from The Beeroness for cheddar beer bread muffins. I am a huge fan of cheddar, but for these muffins, I decided to change course a bit. I bought the beer first, actually, and decided to choose the herbs and cheese around that. I started with Long Trail Brewing Co.'s Ramble. It's a Kolsch "with a hint of lemon and pepper." This sounded amazing and refreshing to me - especially as I am wishing the winter to go away - and I decided to make a lighter savory muffin, thus settling on rosemary, gruyere, and swiss. This recipe makes 10 muffins.

Leftovers Club: Gouda, Parsley & Sun-Dried Tomato Muffins

I was a bad blogger this month because I didn't post my Leftovers Club post in time. I did still make a delicious recipe and will still send it to my Leftovers partner (remember Ruthy from Omeletta? We were paired again!). These muffins are super-savory and best when they are warm with some butter. I got this recipe from Taste for Adventure, and it makes 12 muffins.

Strawberry Honey Ricotta Muffins

Remember the awesome guest blog that Martine (from Stuffed Grapes) recently shared? Well, I returned the favor. Go check out my recipe for Strawberry Honey Ricotta muffins over at her blog (and roam around while you're there -- she has a lot of great recipes).

Thank you, Martine, for hosting my guest post & I hope everyone enjoys it!

Orange Chocolate Chip Muffins

I can't stop baking! Seriously. I think it's a problem. Because I still have homemade marmalade from a batch that a friend gave me, and given my baking problem, I decided to make a sweet, orange-y baked good. These were easy to throw together and you could make a lot of variations of it as well. Instead of chocolate chips, you could add cranberries, almonds, walnuts, whatever. This recipe makes about 15 cupcakes and is an adaptation of this original recipe.

Apple-Cinnamon Crumble Muffins

These muffins were a product of my apple-picking day last weekend and I'm so glad that I made them. They were delicious and I was able to share them (muffins make wonderful gifts!). Don't be afraid of this recipe; I know there are a lot of ingredients, but most of them are dry ingredients that you probably already have in your pantry. This recipe will make about 16-18 muffins. The original recipe can be found here.

Prep Time: 10-15 minutes
Cook Time: 20 minutes

Ingredients
For muffins
Two (2) cups of all-purpose flour
Two (2) cups of finely chopped, seasonal apples -- Your apples should be peeled and cored. Then, use a serrated knife to chop very finely.
One (1) teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of butter
One (1) cup of granulated sugar
Two (2) eggs, beaten
1 1/4 teaspoons of vanilla extract
1/2 tsp of ground cinnamon
For crumble topping
1/3 cup of light brown sugar
One (1) tablespoon all-purpose flour
1/8 teaspoon of ground cinnamon
1/2 tablespoon of butter

Directions
Preheat your oven to 375F degrees.
In a mixing bowl, mix flour, baking powder, baking soda and salt.
In a separate larger mixing bowl, beat together butter, vanilla, sugar and eggs until smooth. 
Gently mix the chopped apple into the larger bowl.

Slowly and incrementally mix the dry ingredients into the larger bowl.
Spoon the mixture into a greased muffin tin.
In a smaller separate bowl, mix brown sugar, flour, cinnamon and small pieces of butter. This will create a chunky, crumbly topping for your muffins. Sprinkle over the muffin batter.
Bake the muffins for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
Let muffins cool and enjoy with a hot cup of coffee.