pear & granola crisp muffins

pear & granola crisp muffins via she likes to eat

i love a good muffin. especially this week, when we have been waking up late and rushing about, trying to get out of the house quickly. i haven’t been much in the mood to scramble the eggs, toast the bread, and butter it. and jelly it. and cut it into quarters for the precious, picky three year old living in my house. i am all about giving my kiddo a healthy meal first thing in the morning, but in real life, THIS WEEK, i simply could care less. as long as we get out the door in time for mommy to drive through starbucks and get her latte.

these muffins are packed with chopped up pears; they don’t have as much of the “muffin” as most muffins do. i like this. maybe because it makes me feel like they’re a health food. maybe it’s because IT MAKES THEM DELICIOUS. then they have this glorious little crumble of granola and brown sugar on top. it browns nicely in the oven and gets just a bit crispy thanks to the supporting cast, butter.

happy fall, y’all.

pear and granola crisp muffins


for the muffins:

1 cup all purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

3/4 cup brown sugar, packed

1/2 cup plain greek yogurt

2 tbsp butter, melted

2 pears, peeled and diced (about 1/4 inch dice), about 2 cups

1/2 cup granola or oats

for the granola crisp topping:

1/2 cup granola

1/4 cup all purpose flour

1/4 cup brown sugar, packed

1/4 tsp salt

2 1/2 tbsp butter, chilled & cut into small pieces


1. preheat the oven to 400. line a 12-cup muffin tin with paper liners, or spray with oil (i like to use coconut oil spray).

2. to make the topping, whisk dry topping ingredients (granola, flour, brown sugar, and salt) together. cut in, or using your fingers, the cold butter until clumps form. set aside.

3. in a large bowl, whisk the eggs, brown sugar, yogurt, and melted butter. in another large bowl, whisk the flours, baking powder, salt, and cinnamon.  add the wet ingredients to the dry ingredients and mix until just combined. fold in the granola (or oats) and pears.

4. divide the batter evenly among the prepared muffin cups, filling about 3/4 full. sprinkle generously with granola topping. bake about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. cool 5 minutes or so before taking the muffins out of the tin. serve warm with butter.


banana & yogurt muffins


the little she loves muffins.
more than snow. more than puppy dawgs. more than chocolate. more than dora. probably more than her own family.
she seriously goes ca-razy (insert pauly shore voice) when i tell her we have muffins, will be making muffins, or will be eating muffins that day.

these are her favorite muffins these days. and mine too.
probably because it means i get to be in the kitchen with her: mixing, testing each banana, stirring the sugar, testing the batter in each muffin cup, whisking the flour, testing it again…

banana & yogurt muffins
adapted from chobani


1/2 cup vanilla yogurt (regular or greek style)

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp salt

4 ripe bananas, mashed

1/2 cup brown sugar, packed

1/2 cup grapeseed or canola oil

1 tsp vanilla

1 egg


1. preheat oven to 350. lightly spray muffin tins with non-stick spray (i like to use coconut oil spray).

2. in a medium sized bowl whisk flour, baking soda, baking powder, cinnamon, and salt until combined. in a large bowl with an electric mixer, beat mashed bananas, brown sugar, yogurt, oil, vanilla, and egg. slowly add dry ingredients and mix on low until combined.

3. scoop batter into muffin tins (or paper cups) and bake until golden brown, about 20-25 minutes. cool on a wire rack.



best ever blueberry muffins

these are the perfect blueberry muffins.
these gorgeous little pieces of heaven are STUFFED with fresh, not frozen, blueberries. overflowing with them.
they are thicker, more like a biscuit and on top, a sprinkle of sugar creates this crunch when you bite into them.
i have had more than my share of blueberry muffins in my lifetime and i think these are the best.
definitely the best recipe for them that i have come across.

this recipe is from gwyneth paltrow’s cookbook and are her mother’s famous blueberry muffins. you will soon know why!

blythe’s blueberry muffins
(makes 12)


8 tbsp (1 stick) unsalted butter, melted & cooled

2 eggs

1/2 cup milk

2 cups all purpose flour

3/4 cup plus 1 tsp granulated sugar

2 tsp baking powder

1/2 tsp fine sea salt

2 1/2 cups fresh blueberries (2 – 6 oz containers)

1. preheat oven to 375. line (one 12 cup or two 6 cup) muffin pans with paper liners.

2. whisk the butter, eggs, and milk together in a large bowl. in another large bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt. combine the dry and wet ingredients. then fold in the blueberries. divide batter among the 12 muffin cups and then sprinkle tops with the remaining teaspoon of sugar.

3. bake for 25-30 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. serve warm & with butter.


cinnamon bun muffins – gluten free


now, i don’t personally eat gluten-free, but i made these for a good friend several years ago who had just had a baby – her husband eats gluten-free and we were taking over brunch.
these turned out so well (read: they were devoured by both adults & kiddos within minutes), i decided to post them on my non-GF food blog.
they do require some specialty ingredients (i had no trouble finding them) but it is well worth it if you are wanting something GF for your family or to take to a friend.
who will thank you for days.
maybe months.

*april of 2016 i edited this recipe to make it whole30 friendly – cuz that is our life this month 🙂 my adapted version here is gluten-free, paleo, and refined sugar-free (only date syrup used, which has no added sugar). i also omitted the vanilla extract because it is made with an alcohol base, which is not whole30 approved. the date syrup and the cinnamon give them so much flavor, i didn’t even miss it. even with these changes, Y’ALL. they were totally awesome!
if you want the original gluten-free recipe via elana’s pantry, just click here

cinnamon bun muffins
makes 9 muffins

cinnamon topping ingredients:

2 tbsp pure date syrup

1 tbsp cinnamon

1 tbsp grapeseed oil
muffin ingredients:

1 cup almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp fine sea salt

1/4 cup grapeseed oil

1/4 cup date syrup

3 eggs

1. line 9 muffin cups with liners or spray with cooking spray. preheat oven to 350.

2. in a small bowl, whisk together all 3 topping ingredients and set aside.

3. in a large bowl, combine almond flour, coconut flour, baking soda, and salt and whisk together. in a separate bowl, whisk the eggs then add oil and date syrup. stir well to combine.

4. mix together the wet & dry ingredients until well combined. scoop about 1/4 cup of the batter into each muffin cup, then with a spoon, drizzle topping on top.

5. bake muffins for 13-15 minutes. once baked, allow to cool at least for an hour before serving (or they’ll fall apart).


oatmeal applesauce blueberry muffins

i love me a good muffin.

but so often they are not great for you. (and not so good on the thighs.)
so i was overjoyed when i stumbled upon this recipe a few months ago.
these muffins are low in fat, with applesauce in place of most of the oil that you usually find in muffin mixes. they are crammed with healthy oats & blueberries and the buttermilk gives them a great hearty taste.
the little she loves them and i even got the hubs to try them (he, being a non-breakfast eater,was a big win).

(note: you can use regular oats or steel cut oats. i found that the steel cut are a little hearty for my taste, but still good.) 

oatmeal blueberry applesauce muffins
makes 12 muffins


1 1/4 cups whole wheat flour

1 1/4 cups oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low fat or non-fat buttermilk

1/2 cup firmly packed brown sugar

2 tbsp canola oil

1 large egg, lightly beaten

3/4 cup blueberries (fresh or frozen)


1. preheat the oven to 375.

2. line a 12-cup muffin tin (or two 6-cup muffin tins) with paper liners or spray with nonstick cooking spray. (if you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.)

3. in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. combine the applesauce, buttermilk, sugar, oil and egg in a medium bowl. make a well in the dry ingredients and add the applesauce mixture, stirring until just moist. (make sure to not overmix them – the batter will be thicker than your average muffin batter.) carefully fold in the blueberries. spoon the batter into muffin cups. bake at 375 for 16-18 minutes.


recipe via
photo via

savory cheddar, green onion, + buttermilk muffins

cheddar, green onion, + buttermilk muffins via she likes to eat

these muffins are great with any southwestern-leaning dish, but are the most perfect when paired with chili. they have become my go-to, over cornbread. the Mr loves to crumble them right over the top of a large, steaming bowl of said chili, or he’ll spread a little butter on the inside of a warm muffin and have a few for lunch on a rainy saturday.

adapted from an old issue of cooking light magazine, so they’re basically a super food.

cheddar-green onion buttermilk muffins
makes 24 muffins

3 1/2 cups all purpose flour

1/2 cup yellow cornmeal

2 tsp baking powder

1 1/4 tsp salt

1/2 tsp baking soda

1/2 tsp freshly ground black pepper

3/4 cup plus 1/2 cup shredded extra sharp cheddar cheese, divided

6 tbsp cold butter, cut into pieces

2 1/2 cups buttermilk

1/4 cup chopped green onions

2 tsp minced garlic (about 4 cloves)

2 eggs, lightly beaten

cooking spray or paper muffin cups

1. preheat the oven to 375.

2. combine flour, cornmeal, baking powder, salt, baking soda, and pepper in a large bowl; whisk to combine. add the butter and cut in with a pastry cutter or large fork, until mixture resembles coarse crumbs. add 3/4 cup of the shredded cheese and cut in a bit to combine.

3. in a separate large bowl, combine buttermilk, onions, garlic, and egg; stir with a whisk. add to flour mixture, stirring with a spatula just until moist.

4. spoon batter into two 12-cup muffin pans coated with cooking spray or paper cups, about 3/4 full each. sprinkle each muffin evenly with a generous pinch of the remaining 1/2 cup shredded cheese. bake for 16 minutes or so, until a wooden toothpick inserted into the center comes out clean. best served warm.