Muffin Tin Mania: 20 Unique Muffin Ideas

"Muffin Tin, how do I love thee, let me count the ways.  You have faithfully cooked up delicious little cakes and breads since the day of your invention, and we have discovered that you are the perfect pan to make delightful, little portable, handheld meals, snacks and desserts already portioned out in just the right size.  Children and adults  love the foods that pop out of those little cups of yours; food that is perfect for  parties, picnics, or lunch boxes; breakfasts, lunch or dinner; to stay or to go; beautiful or rustic; wholesome or comforting, glitzy or humble, your creations are perfect for any occasion. You are adorable".

One of the most viewed posts on this blog,  is Spaghetti Pie Meal in a Muffin as pictured in the header. It isn't the post I would have thought to have had so much traffic. It has been featured in several websites such as Chowhound,  Luvo, Huffington Post and The Whoot, all of which have contributed to its popularity; but I think the main reason that it has done so well, is that Muffin Tin ideas are flourishing and I can understand why, they are irresistible. I find myself often thinking of meals that I can make for the muffin tin.

Soooo …..I decided to share some of my favorite muffin tin ideas that I have saved on my Muffin and Cupcake Pinterest board; they are from a variety of websites, including this one. So get out those  muffin tins, and put them to use with some of these recipes, and change up the menu plan with a little bit of fun.

Cheesy Steak Cups

by Gather For Bread

Pizza Pie Muffins 

From Where Your Treasure Is

Hashbrown Egg Muffins 

By Play Party Pin

Meatball Sandwich Muffins

by Where Your Treasure Is

Pepperoni Pizza Puffs

by Circle of Moms

Mini Corn Dog Muffins

by Iowa Girl Eats

Shepherd's Pie Muffin

From Where Your Treasure Is

Breakfast Oatmeal Cupcakes

From Chocolate Covered Katie

Reuben Sandwich Muffins

From Where Your Treasure Is

Almost No Bake Mini Chocolate Peanut Butter Pies
From Carlsbad Cravings

Impossible Pumpkin Pie Cupcakes

From Cakes Cottage

Meatloaf Cupcakes

from Cincyshopper.com

Eggplant Parmagiana Meal in a Muffin

From Where Your Treasure Is

Baked Potato Cupcakes

From Dairy Makes Sense

Granola Yogurt Cups

From Muffin Mania

Mac n Cheese Muffins

From Fifteen Spatulas

Trim Healthy Mama Compliant

Chocolate Pecan Muffins
from Flowers in His Garden

Eggs in a Potato Nest

from Stranded Foodie

Pancake and Sausage Muffins

from Heavenly Homemakers

Sausage and Cheese Breakfast Muffins
from Where Your Treasure Is

Celebrate Springtime Strawberry Muffins

These Strawberry Muffins were the last of my March Muffin Madness posts…. that I didn't get posted in time.  The muffins were done, and the pictures were done, but I ran out of time to get them posted with the March Muffins.  So… I am posting now; for a "celebrate springtime" post. I had a little fun with these after they were made, because I had an abundance of fruit and flowers, and ended up playing with the wonderful colors and shapes to make a delicious picture of springtime bounty.   But for all their exotic presentation they are really just humble Strawberry muffins…yet so delicious.  In fact, they are one of my favorites.  

I used only half whole wheat flour in these, along with organic cane sugar, to produce a pretty, and light colored muffin.  I wanted a muffin that was light in color and texture for a special occasion such as Easter or Mother's Day.  For everyday healthier version, use all whole wheat flour, and perhaps Sucanat or a sweetener of choice.

Strawberry Muffins
Ingredients:
1/2 cup Sucanat or Organic Cane Sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
1 cup whole wheat flour (white whole wheat is my favorite)
1 cup unbleached all purpose flour
3 tsp baking powder
1 tsp salt
1 cup diced Strawberries

For topping:
1/3 cup melted butter
1/2 cup organic can sugar for dipping finished muffins in.

Instructions:

1. In a medium mixing bowl mix together eggs, sugar and softened butter until well blended.  
2. Add buttermilk and whisk or mix until well blended.
3. In a separate bowl, mix together dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Add Strawberries.
6. Mix all together; being sure to mix gently, and not over mix.
7. Spoon batter evenly a  twelve cup muffin tin.
8. Bake 15 - 20 minutes.
9. When cool enough to the touch, dip muffins in reserved  butter and sugar. 
10. Serve with butter and Jam.
11. Enjoy!! 

Happy Spring!

Double Chocolate Muffins

I'm on the count down for the last muffins to be posted during March Madness Muffin Mania Marathon  Month. I have 3 more muffins to share counting these yummy and wholesome Double Chocolate Muffins.  I always think there has to be at least one serving of chocolate whenever we make something   don't you? It should be counted as one of the major food groups right?  If you are a chocolate lover like I am, but also love healthy wholesome food, this recipe is one you will like.  It is made with "White" whole wheat flour, butter, buttermilk and eggs,  cocoa powder and chocolate chips.  

Double Chocolate Muffins

Ingredients:

2 cups "White Wheat" Whole Wheat flour

2/3 cup Cocoa Powder

2 tsp Baking Powder

1/2 tsp salt

1 cup Sucanat or Organic Sugar

1/2 cup Butter, softened

2 Eggs

2 tsp Vanilla

1 cup Buttermilk

1 1/2 cups Chocolate Chips

Instructions:

1. Preheat oven to 400 degrees
2. Prepare a twelve cup muffin pan muffin with Cupcake liners, or spray with cooking spray.
3. In a medium mixing bowl mix together flour, cocoa, baking powder, salt.
4. In a separate mixing bowl, mix together softened butter and sugar with an electric mixer or whisk.  Add eggs one at a time and mix well.  
5. Add buttermilk and vanilla and mix until evenly blended.
6. Add dry ingredients to wet ingredients, stirring until evenly blended.
7. Add Chocolate  Chips and stir until evenly distributed.
8. Divide evenly into the twelve muffin cups.
9. Bake 15- 20 minutes, until tooth pick comes out clean.
10. Delicious served warm or cold with butter.

Cinnamon and Sugar Muffins with Essential Oil

I have seen this muffin with a variety of names over the internet: Snicker Doodle Muffins, Sugar Donut Muffins, Cinnamon and Sugar Donut Muffins, Sugar and Spice Muffins.  I changed the name of this post four times, trying to pick the name I liked best.  I ended up calling them just plain ol Cinnamon and Sugar Muffins…. and added the "with Essential Oils" part, because that is what best describes them.  The Cinnamon Essential Oil in these muffins really gives them a burst of delicious cinnamon flavor; more so than making them with cinnamon powder alone; even the house fills up with the lovely smell. I have made these several times, using White Whole Wheat Flour, and also using Barley and Oat flour combined.  They are great both ways. The Barley and oat version is a little more crumbly; somewhat like corn bread can be, which is because of the reduction in the gluten.  But they are tasty, and offer a little variation from wheat.  These are not gluten free, because the barley has gluten in it, but you could substitute the barley for a gluten free grain or flour if you wish.  I think sometimes it is a good idea to just take a little break from too much wheat even if you don't have gluten problems, so I have tried to vary my grains a bit.  If you make the barley and oat version, and wish to reduce the crumbliness of the muffin you can add 3/4 of a teaspoon of Xanthan Gum, which makes your gluten free baked goods less crumbly, but in my opinion not worth the extra time or money; you'll enjoy them either way. Happy Baking Everyone

Cinnamon and Sugar Muffins


Ingredients:
¾ cup Barley Flour
1 Cup Oat Flour (I grind up rolled oats in the blender to make the oat flour)
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1/2 cup butter
¾ cup Coconut Sugar, Sucanat or Organic granulated sugar
1 egg
¾ cup Buttermilk
4-5 drops Cinnamon Essential oil

Makes 12
Note: if you wish to use Whole Wheat Flour, just replace to Barley and Oat Flour with Wheat Flour totaling 1 3/4 cup.

For the Cinnamon Sugar Topping:
1/4 cup butter, melted
1/3 cup organic granulated sugar
1 tsp cinnamon

Instructions:

1. Preheat the oven 400º.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
3. In a separate, bowl, combine oil, sugar, egg and buttermilk.
4. Add dry ingredients and stir to combine.
5. Add Essential Oils
6. Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
7. Bake for 15-20 minutes.
8. Allow to cool for 5 minutes.

For the Cinnamon and Sugar topping:
Melt the butter in a small bowl.
Combine the white sugar with the cinnamon in another bowl.
Dip muffins in butter, then into the sugar/cinnamon mix.

These taste delicious served with a little butter.  Serve warm or cold.  Yum.