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Strawberry Crumb Muffins

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Strawberry Crumb Muffins.

After making strawberry jam this year, I had a lot of leftover strawberries so I tried something new.

These muffins are moist and you get strawberry in every bite! I love the crumb topping too!

 


Strawberry Crumb Muffins
 
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Recipe type: dessert
Serves: 16-17
Ingredients
  • Muffins:
  • ½ cup vegetable oil
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ¼ teaspoon baking soda
  • ½ tsp salt
  • 2 cups flour
  • ¼ cup milk
  • ¼ cup sour cream OR lemon yogurt
  • 2 cups Chopped Strawberries
  • Crumb Topping:
  • ¼ cup butter (melted)
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • ½ tsp cinnamon
  • ½ cup flour
Instructions
  1. Preheat your oven to 375 degrees, line muffin tin.
  2. Combine the oil and sugars in a large mixing bowl. Mix in the eggs, one at a time, until just combined. Stir in the vanilla extract.
  3. Combine the baking powder, baking soda, salt and flour in a medium sized bowl. Whisk together.
  4. Add the flour mixture, then the milk and sour cream or yogurt, stirring after each addition, until everything is mixed well.
  5. Carefully fold in the strawberries. Scoop the batter into lined muffin tins, filling each about ¾ full.
  6. In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
  7. Sprinkle the crumb evenly over the tops of the batter.
  8. Bake for about 16-20 minutes, or until an inserted toothpick comes out clean.

 

 

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Chocolate Peanut Butter Brownie Buckeye Cookies

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Chocolate Peanut Butter Brownie Buckeye Cookies.

These are BIG soft chocolate brownie cookies, topped with peanut butter, and then more chocolate. They are so good!!!! My daughter made these for us, and the whole family loves them!


Chocolate Peanut Butter Brownie Buckeye Cookies
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • Cookies:
  • ½ cup butter softened
  • ¾ cup brown sugar packed
  • 2 tablespoon sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 & ¼ cup flour
  • ½ cup dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Buckeye peanut butter layer:
  • 1 tablespoon butter softened
  • ½ teaspoon vanilla extract
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • ½ cup semi sweet chocolate chips melted
Instructions
  1. Preheat the oven to 350F, line a baking sheet with parchement paper and set aside.
  2. Cookies:
  3. Mix butter, brown sugar, and sugar until light and creamy. Mix in the egg and the vanilla until combined.
  4. Mix flour, cocoa powder, baking soda, and salt together. Scoop out 7-8 equally sized cookie dough balls with a large cookie scooper (about ¼ cup), and place on a baking sheet leaving about 2 inches of space between.
  5. Gently press down on the cookies to about 1 inch in thickness,.
  6. Bake at 350 degrees for 9-11 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
  7. Peanut butter buckeye topping:
  8. In a medium bowl, whisk the peanut butter, butter, powdered sugar, and vanilla until a thick paste forms. Divide the peanut butter mixture into 7-8 balls, top each cooled-down cookie with a peanut butter ball, and press down gently to flatten.
  9. Melt the semi-sweet chocolate chips in a double boiler or microwave starting at 30 seconds and then keep mixing and microwaving for 10 seconds at a time until smooth, top each cookie with it. Spread the melted chocolate and serve.

 

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Oatmeal Chocolate and Peanut Butter Chip Silo Cookies

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Oatmeal Chocolate and Peanut Butter Chip Silo Cookies.

I took Joanna Gaines Silo Cookie recipe and made it to my liking. These are softer thicker cookies. My daughter said this is the best cookie I have ever made!


Oatmeal Chocolate and Peanut Butter Chip Silo Cookies
 
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Recipe type: Dessert
Serves: 16
Ingredients
  • 2 cups flour
  • 1 cup of oats
  • 1 teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon salt
  • 1 cup soft butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1½ cups of chocolate chips
  • 1½ cups of peanut butter chips
  • ½ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. In medium bowl mix flour, oats, baking powder, baking soda and salt.
  3. In large size bowl mix butter, brown sugar, sugar, eggs and vanilla. Slowly add the flour mixture to large bowl. Stir in chips.
  4. Take ice cream scoop 3-4 tablespoons of dough and make about 16 large cookies.
  5. Bake at 375 degrees for 12-16 mins or until the edges just start to get golden.

 

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Christmas Peanut Butter Kiss Cookies

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Christmas Peanut Butter Kiss Cookies.

Recipe makes about 32 cookies.

Cookies are rolled in red and green sugar sprinkles.

These are in my top 3 favorite Christmas cookies! Easy to make, and so good!

Don’t skimp on the red and green sugar sprinkles, the more you get on the dough, the better they will look.

 

Christmas Peanut Butter Kiss Cookies
 
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Recipe type: dessert
Serves: 32
Ingredients
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ cup (1 stick) butter, melted (microwave for 25-30 seconds)
  • ½ cup smooth peanut butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1½ cups flour
  • 1 teaspoon baking soda
  • + sugar red and green sugar sprinkles for coating
  • -Hershey's Kisses
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
  3. Add flour & baking soda & stir until well combined.
  4. Scoop or roll dough into 1 inch balls (or smaller). Roll balls in a bowl of sugar to coat. Place on ungreased cookie sheets.
  5. Bake for 8-10 minutes. While the cookies are baking unwrap the Hershey's Kisses. Right after you remove the cookies from the oven place a Hershey's Kiss on top of the cookie & gently press it down.

 

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Christmas Whipped Shortbread Cookies

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Christmas Whipped Shortbread Cookies.

Super easy, melt in your mouth whipped shortbread cookies! I really didn’t think there would be a difference between regular and whipped shortbread, but I was wrong! These are much lighter, softer and melt in your mouth.

Your want room temperature butter, not melty microwave butter and not too cold from the fridge.

You can press down with the fork twice if you want to make a criss cross pattern on cookie.

              

 

             

 

Christmas Whipped Shortbread Cookies
 
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Recipe type: Dessert
Serves: 25
Ingredients
  • I cup butter at room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla or almond extract (or ½ teaspoon of each)
  • 1¾ cup flour
  • sprinkles
Instructions
  1. Preheat oven to 300 degrees, line baking pans with parchment paper.
  2. Using an electric or stand mixer, beat the butter and powdered sugar on medium for 3-4 mins. until light and fluffy. Mix in vanilla or almond. Slowly mix in the flour.
  3. Roll dough into 1" balls (if too sticky, refrigerate dough for 10-15 mins.)
  4. Dip fork into a little powdered sugar or flower, then press into dough to slightly flatten cookie, repeat with all cookies. Add sprinkles.
  5. Bake for 14-18 mins. May take a little more of less time depending on the size you make. Will be done when dough is not shiny anymore.

 

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Old Fashioned Blueberry Muffins

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Old Fashioned Blueberry Muffins.

This is an easy classic blueberry muffin recipe. You can use fresh or frozen blueberries. Feel free to use regular or course sugar to sprinkle on top of the batter.


Old Fashioned Blueberry Muffins
 
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Recipe type: Dessert
Serves: 10-11
Ingredients
  • 1½ cups flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 cup of fresh or frozen blueberries
  • sugar for sprinkling on top
Instructions
  1. Preheat oven to 400 F. degrees. Grease or line muffin pan.
  2. Combine, flour, sugar, salt and baking powder. Mix in oil, egg, vanilla and milk. Gently fold in blueberries. Fill muffin cups ¾ of the way full. Sprinkle the batter with ⅛ teaspoon of sugar on each cup.
  3. Bake at 400 F. degrees for 19-25 mins.

 

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