Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they’re the perfect side dish to any meal!

These are just like my healthy cornbread but in a muffin form.

I made these healthy cornbread muffins to go with my Instant Pot ham and bean soup but they’ll also deliciously soak up the juices of healthy turkey chili, buffalo chicken chili or even a cup of hot, freshly made chicken broth.

Serve a muffin with your favorite comfort meal and reheat any leftovers for breakfast or a healthy snack with a bit of honey drizzle. To-die-for!

Why You’ll Love This Recipe

• One bowl: My goal is to make healthy muffins recipes easy with minimal clean up. You can quickly whip up this batter with 10 minutes of prep using the same bowl.
• Moist: We make muffins more wholesome without sacrificing the texture or flavor.
• Simple ingredients: Although these corn muffins are made with almond flour, all other ingredients are kitchen staples.
• Healthier: These healthy muffins are refined sugar free, 100% gluten-free, and contain healthy fats.

Ingredients for Healthy Cornbread Muffins

I created this healthy cornbread muffins recipe using everyday 10 simple ingredients, so you can bake a batch any time.

• Eggs: You’ll need 3 large eggs to bind ingredients together.
• Milk: I used whole milk, feel free to use your milk of choice to cut back on calories.
• Butter: Melted butter is best for a buttery, moist crumb. You can also use coconut oil or any mild tasting oil. I also tried extra virgin olive oil with great results.
• Sweetener: Choose from any liquid sweetener like honey, maple syrup or agave.
• Vinegar and baking soda: Apple cider vinegar or white vinegar can be used. Vinegar together with baking soda create air bubbles which acts as a leavening agent and yields a better texture and crumb.
• Baking powder: This baking staple helps the muffins rise and gives them an airy texture.
• Yellow cornmeal: Make sure to use cornmeal and not corn flour. There are many brands that differ in texture, I prefer fine cornmeal but feel free to use your favorite.
• Almond flour: Use super fine almond flour for best texture, my favorite brand is Kirkland. If you would like to make your own, here’s an easy almond flour recipe.
• Salt: Needed to enhance and balance all other flavors.

How to Make Healthy Cornbread Muffins

Here’s a quick and easy overview of how to make healthy cornbread muffins from scratch.

There is a full recipe card below.

Start by preheating your oven to 400 F, line a muffin tin with parchment paper liners, and set aside.

• Make the batter: To a large bowl, add eggs, milk, butter, maple syrup, and vinegar. Whisk until combined. Next, add baking powder, baking soda, and salt, then whisk until smooth.
• Add cornmeal and flour: Use a spatula to gently stir in cornmeal and almond flour, just until combined.
• Bake: Evenly scoop batter into the prepared muffin tin. Bake for 7 minutes at 400 F, then reduce temperature to 350 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let almond flour cornbread muffins rest for 5-10 minutes before serving with a bowl of soup, chili or as a side dish.

Tips for Best Results

Follow these tips and you’ll make the best cornbread muffins every time!

• Don’t use other flours: You have to use cornmeal and almond flour. You might be able to use almond meal but muffins will be more dense. Any wheat flour, whole-wheat flour, coconut flour or gluten-free flour will not work.
• Type of cornmeal to use: Any coarse, medium, or fine grind cornmeal will work, just be sure it is yellow cornmeal for the most corn flavor. A finer cornmeal will yield a tender crumb and still have that little bit of grittiness, which is my favorite.
• Solidified butter is OK: Once you mix melted butter or coconut oil with other cold liquids, it will form into small pieces. That’s fine, it will melt during baking.
• Whisk well: Be sure to whisk liquids until there are no small lumps of baking powder and baking soda are left. It will help the batter rise evenly and makes this one bowl recipe possible.
• Use muffin liners: Unless you are 100% sure your muffin tin is non-stick, I highly recommend to use parchment paper liners or a silicone muffin pan. These muffins do stick!
• Do not overbake: Remove muffins when toothpick inserted comes out clean and they still look light on top.

Variations

These delicious cornbread muffins are healthy, seasonal, with lots of great variations to try.

• Dairy-free: Make dairy-free cornbread muffins using your favorite dairy free milk and coconut oil or vegan butter.
• Add corn: Up the sweetness by adding up to 1 cup of fresh corn, drained canned corn, or thawed frozen corn.
• Make them cheesy: Mix in some shredded cheddar cheese, or pepper jack cheese.
• Add heat: Stir in diced jalapenos, green chilies, or add a pinch of cayenne pepper.
• Breakfast muffins: Make savory muffins by adding bacon or enjoy a sweeter breakfast muffin with the addition of blueberries.

What to Serve with Cornbread Muffins?

I love serving these craveable cornbread muffins at Thanksgiving alongside wildly popular boneless turkey breast, or paired with soup and stew or chili.

Here are our favorites, be sure to enjoy warm or hot, see below for reheating.

• Breakfast: Warmed, cut in half, then spread with butter, honey, or jam.
• Chili: Dipped into healthy white chicken chili, Instant Pot turkey chili or white bean pumpkin turkey chili.
• Soup: With a bowl of Instant Pot stuffed pepper soup, vegetable beef soup or Instant Pot cabbage soup.
• BBQ meats: To sop up the sauce of healthy crockpot pulled pork or crockpot BBQ pulled chicken.

How to Store and Reheat

Store: Allow muffins to cool completely and store them in an airtight container lined with paper towels on top and bottom. Here’s how to store muffins so they stay fresh and moist for 2-3 days. Irecommend to freeze them after to avoid mold build-up.

Freeze: You can freeze your muffins for up to 3 months, here’s everything you need to know on how to freeze muffins.

Reheat: It’s best to microwave these little breads in 15 second increments.

FAQs

More Recipes to Try

• Almond flour bread
• Quinoa bread
• Pampushky

Print

Healthy Cornbread Muffins

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 cup any milk I used whole milk
• 1/4 cup melted butter or coconut oil or any mild oil
• 1/4 cup maple syrup or honey
• 1 tablespoon apple cider vinegar or white vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup + 3 tablespoons yellow cornmeal fine
• 2 cups almond flour super fine

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
• Add cornmeal and almond flour, then mix with spatula just until combined.
• Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.

Video

Notes

• Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g

The post Healthy Cornbread Muffins appeared first on iFoodReal.com.

Here’s a look at How to Freeze Muffins so they stay fresh for 3 months. I’ll also share some helpful tips on thawing and reheating, so they remain fluffy.

Make a big batch of healthy muffins last longer by knowing how to freeze muffins correctly. My method is super easy, so you can enjoy your favorite healthy breakfast or healthy snack for months to come!

No more eating soggy or dry leftover muffins, although I share lots of tips how to store muffins for days so they stay fresh.

And in this post is everything you need to know about freezing muffins!

How Long to Store Muffins Before Freezing?

If you’re not planning on freezing your muffins right away, here’s how to best store them for the first few days.

• First 24 hours: After baking, let your muffins cool for 5-10 minutes in the muffin pan before moving to a cooling rack to cool completely. Store them at room temperature on the counter covered with a clean kitchen towel.
• Up to 4 days: After the first 24 hours add a layer of paper towel to a large airtight container and place muffins inside in a single layer. Then add another layer of paper towel, seal with lid, and keep them on your counter for 4 days.

Supplies You Will Need

First and foremost, you’ll need Ziploc bags. I love them because they expand well and I usually wash them with warm soapy water, dry and reuse.

I do not love silicone reusable bags because they are very narrow and don’t expand, meaning you can’t fit many muffins in them. I also find they break along the seams eventually.

You’ll also need straws if you decide to suck air out of the bag, which I highly recommend!

How to Freeze Muffins

Here’s a quick overview of how to freeze muffins, this method works with any healthy muffin recipe.

• Bake and cool: Bake your batch of muffins as per recipe and let them cool, first in the muffin tin for 10 minutes, then on a wire rack.
• Transfer to freezer bag: Without overlapping, place as many muffins as you can into a gallon size Ziploc bag. You can also wrap each muffin in plastic wrap individually and then in a bag.
• Remove air: Seal the bag, leaving a small opening and suck out air as much as possible. A straw really helps for this step!
• Freeze: Pop them in your freezer, making sure they are laying flat.

How Long Do Muffins Last in the Freezer?

You can store muffins in your freezer for 3 months. Technically could be for up to 6 months but I do not love the stale smell and taste they get after 3 months.

How to Thaw and Reheat Muffins

Remove frozen muffins from the freezer and let them thaw at room temperature for 2-3 hours. Or thaw in the fridge overnight and warm in the microwave.

If you’re not thawing the whole bag remember to remove air and reseal the bag before placing them back in the freezer.

If you have a sudden muffin craving place an unwrapped muffin on a paper towel or microwave-safe plate and reheat in the microwave. I find 15-20 seconds is perfect but may need a bit longer depending on muffin size.

You can also wrap your muffin in foil, place on a baking sheet, and reheat in the oven for 10-15 minutes on 350 degrees F.

5 Tips for Best Results

• Cool muffins completely: If the muffins are even a tiny bit warm when transferred to a container or bag the condensation will collect and you’ll end up with soggy muffins.
• Remove as much air as possible: Excess air in the bag allows ice crystals to form around the muffins which causes freezer burn and increased moisture when thawed. Get as much air out as possible, so your muffins don’t turn soggy once thawed.
• Don’t freeze too long: Maximum recommended freezing time is 3 months. Any longer and the smell, texture, and flavor will be off.
• You can thaw at room temperature: It is safe to thaw little quick breads at room temperature and should only take 2-3 hours.
• Reheat after thawing: I find muffins taste freshly baked when I reheat them after thawing instead of from frozen.

How to Freeze Store-Bought Muffins

Can you freeze muffins from the bakery or store? Yes! They are most likely already cool, so you can go straight to transferring them in a bag, removing air with a straw, and placing them in the freezer.

Storing Other Breads and Muffins

This storing method is foolproof and works great with your favorite quick breads, gluten free muffins, mini muffins, protein bagels, or scones.

So get baking, have fun, and stock your freezer!

FAQs

Reader Favorite Muffin Recipes to Try

• Almond flour banana muffins
• Healthy banana muffins
• Healthy carrot muffins
• Healthy zucchini muffins
• Healthy blueberry muffins
• Healthy banana zucchini muffins

Easy Muffins for Beginners

• Lemon muffins
• Healthy chocolate chip muffins
• Healthy banana chocolate chip muffins
• Almond flour yogurt muffins
• Chocolate zucchini muffins
• Oat flour banana muffins

Print

How to Freeze Muffins

Here's a look at How to Freeze Muffins so they stay fresh for 3 months. Plus tips on thawing and reheating, so they remain fluffy.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 12 muffins

Calories 11kcal

Author Olena Osipov

Equipment

• Ziploc bags
• Wire rack
• Large plastic container
• Straws

Ingredients

• 1-12 muffins

Instructions

• Bake muffins as per recipe and let them cool completely on a wire rack.
• Place muffins in a gallon size Ziploc bag, as many as you can fit comfortably.
• Seal almost shut, leaving a small opening. Insert straw in it, suck out as much air as possible, remove straw and seal immediately.
• Lay muffins flat in a freezer and freeze for up to 3 months. Muffins should be frozen solid after 4 hours.

Notes

Thaw: Defrost muffins in the fridge overnight or on a countertop for 1-2 hours.

Reheat: Reheat muffins from frozen or thawed in a microwave in 30 seconds increments. Air fryer is also great for that!

Nutrition

Serving: 1muffin | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 22mg | Fiber: 0.1g

The post How to Freeze Muffins appeared first on iFoodReal.com.

Pumpkin Cream Cheese Muffins are light and fluffy with a rich creamy center, and sweet streusel topping. They’re the perfect breakfast on a cool crisp morning.

If pumpkin is your favorite fall flavor these pumpkin chocolate chip muffins and banana pumpkin muffins are a must try!

Simple, delicious, and in season, these pumpkin cream cheese muffins are a win-win-win. Perfectly sweet with layers of flavor, I’m loving this addition to my collection of healthy muffin recipes!

Whether it’s a filling in healthy pumpkin muffins or the topping on a healthy pumpkin cake, cream cheese and pumpkin are a match made in heaven.

Why You’ll Love This Recipe

• Uses entire can of pumpkin: Just like with healthy pumpkin bread, we use an entire can of pumpkin puree which keeps these pumpkin spice muffins moist for days.
• Starbucks copycat: You can still hit the drive thru for a PSL, but skip the extra calories with this healthier Starbucks pumpkin cream cheese muffins recipe.
• Versatile with flour: Make them with white flour for more of a dessert, sort of like a healthy cupcake, or whole wheat flour for a healthy breakfast or snack.
• Refined sugar free: Naturally sweetened with maple syrup and no added sugar, except the streusel topping.
• Easy: No electric mixer required! These homemade muffins are easy and make your home smell like a bakery.

Ingredients for Pumpkin Cream Cheese Muffins

Cream cheese pumpkin muffins are made with simple ingredients and warm fall spices, I’m betting you already have most on hand.

• Cream cheese: Bring 5 ounces of plain cream cheese to room temperature, it can be from a block or a tub.
• Liquid sweetener: If you’re a fan, you know I always sweeten my healthy muffins with maple syrup or honey. For this pumpkin muffin recipe we’ll be using some for the muffin batter, and some for the sweet cream cheese filling.
• Eggs: 2 large eggs are needed for structure and binding.
• Pumpkin puree: Pick up the standard 15 ounces canned pumpkin puree, make sure the label does not read pumpkin pie filling. During fall I love making my own pumpkin puree, if you’d like to try it here’s how to cook a pumpkin and make puree out of it.
• Oil: A mild oil helps make your muffins super moist without adding strong flavor, I recommend avocado oil.
• Pumpkin pie spice: You can use store-bought or make your own pumpkin pie spice substitute, both add the well loved autumn flavor.
• Baking essentials: Pure vanilla extract, baking powder, baking soda, and salt.
• Flour: I used all purpose flour this time for an indulgent treat, but you can also use whole wheat flour.
• Sugar: A little bit of sugar adds sweetness to the streusel topping. I’m a fan of cane sugar, you can go with any kind of sugar you like.
• Coconut oil or butter: To bring the streusel together you’ll need room temperature coconut oil or unsalted butter.

How to Make Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are divided into three parts: the muffin, the filling, and the crumb topping. Each section is super easy and the total prep time is just 15 minutes.

There’s a full recipe card below.

Preheat your oven to 375 F, spray muffin tin with cooking spray or add muffin liners.

• Make cream cheese filling: To a medium bowl, whisk the cream cheese and maple syrup together until smooth. Set aside.
• Make streusel topping: Same simple process as my raspberry muffins. Add flour, sugar, and coconut oil to a small bowl and mash with a fork until small crumbs form.

• Make muffin batter: To a large bowl, add the eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk well until smooth.
• Fold in flour: Add flour to the muffin mixture and gently mix just enough to combine.
• Add first layer of batter: Starting with the first layer, spoon 2-3 tablespoons of muffin batter in each muffin cup.

• Fill muffin pan: Next, add a spoonful of cream cheese filling then equally distribute the remaining pumpkin mixture on top.
• Top with streusel: Lastly, sprinkle the sweet crumb topping on top.
• Bake: Bake until a toothpick inserted in the center comes out clean, roughly 22-23 minutes.
• Cool and enjoy: Remove pumpkin muffins from the oven, let them cool in the pan for the first 10 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Make these pumpkin muffins with cream cheese filling the best fall treat with these easy tips.

• To substitute pumpkin pie spice: Make your own! Mix 1 teaspoon of cinnamon with 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or just use cinnamon, measure with your heart up to 3 teaspoons.
• Use flour you like: Select from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour and sub cup for cup.
• To hide cream cheese: I like it a bit protruding on top. But for more of a surprise, add only 1 tablespoon of batter to the bottom of muffin tin, then filling, and then majority of batter.
• Measure flour correctly: This is my top tip to avoid dry muffins. Measure correctly using the scoop and level method, scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t skip oil: A lot of times people like to substitute with applesauce, but don’t in this case. With its high moisture content you’d have to decrease the puree and both taste and texture will be off.
• Don’t over bake the muffins: Once your toothpick comes out clean, it’s time to remove them from the oven.

Variations

• Omit streusel: Even without the buttery crisp topping, these pumpkin cream cheese muffins will still be a huge hit.
• Cinnamon sugar topping: Add a fragrant cinnamon topping like I did with these apple cinnamon muffins, it’s really easy and adds so much flavor! Mix some cinnamon with sugar, brush muffin tops with melted coconut oil or unsalted butter, then dip.
• Add chocolate chips: Because no one ever turns down a chocolate chip muffin.
• Sliced almonds: Like in blackberry muffins, a sprinkle of sliced almonds make a wonderful crisp topping.
• Pumpkin seeds: Add more earthy pumpkin flavor with the addition of pumpkin seeds.
• Omit cream cheese: You could leave these muffins plain without the creamy filling, or add a dollop of plain Greek yogurt for a tangy pumpkin muffin.
• Other add-ins: There’s lots of ways to add flavor and texture. Toss in some walnuts, pecans, coconut flakes, raisins, or dried cranberries. If you love cinnamon, you could even swirl some in with the cream cheese filling.

How to Store

Store: Once muffins have cooled, place them in a resealable bag or airtight container. They’ll stay fresh at room temperature for 2-3 days.

Freeze: Store muffins in a freezer safe airtight container and enjoy within 3 months.

FAQs

More Pumpkin Recipes to Try

• Healthy pumpkin chocolate chip bread
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are light and fluffy with rich creamy center, and sweet streusel topping. Perfect breakfast on a cool morning.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Resting Time 10 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 316kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

For Cream Cheese Filling:

• 5 ounces cream cheese softened
• 2 tablespoons maple syrup or honey

For Streusel Topping:

• 1/4 cup all-purpose flour or whole wheat flour
• 2 tablespoons sugar any kind
• 1 tablespoon coconut oil or butter room temperature

For Muffins:

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 3/4 cup + 1 tablespoon maple syrup or honey
• 5 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups flour

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• Make cream cheese filling: In a medium bowl, add cream cheese and maple syrup, then whisk until smooth. Set aside.
• Make streusel topping: In a small bowl, add flour, sugar and coconut oil. Using a fork, mash until small crumbs form. Set aside.
• Make muffin batter: In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Spoon 2-3 tablespoons of muffin batter in each opening of a muffin tin, then top with approximately 1 tablespoon of cream cheese filling, and finish with equal amount of remaining batter. Sprinkle streusel topping on top of all muffins.
• Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 2-3 days. Keep lid ajar if muffins start to get soggy.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 316kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 312mg | Fiber: 2g | Sugar: 15g

The post Pumpkin Cream Cheese Muffins appeared first on iFoodReal.com.

Learn How to Store Muffins the right way! Here’s everything you need to know about keeping your homemade muffins fresh for days, weeks, or months.

To save time and money I’ll almost always make a double batch of healthy muffins, that way we can enjoy some fresh and store the rest for later because we all know they make the easiest breakfast or on-the-go snack!

But how long do muffins last? If stored correctly they’ll stay moist and flavorful for up to 3 months.

How to Store Muffins First 24 Hours

If you know the entire batch of muffins will be gobbled up in the first 24 hours, then storing muffins is easy.

Bake and let them cool completely on a wire rack. Then all you’ll need to do is cover them with a clean kitchen towel, that’s it! They’ll keep fresh at room temperature without drying out, even overnight.

How to Store Muffins for Up to 4 Days

Here’s a quick overview of how to store muffins for up to 4 days. Want a hint? The secret is paper towel.

• Cool: Let your muffins cool for 5-10 minutes in the pan, then transfer to a wire rack to finish cooling completely. Storing them when they have even a little bit of warmth will result in soggy muffins.
• Line an airtight container: Grab a large plastic container and layer the bottom with paper towel, I find one large paper towel folded in half works great.
• Add muffins: Place muffins on top the paper towel in a single layer, then add another layer of paper towel on top. Don’t skip the additional layer! This will help absorb moisture from all sides.
• Store: Seal with airtight lid and store on a counter at room temperature for up to 4 days.

Why Do You Use Paper Towels?

The best way to store muffins is at room temperature, and paper towel is the key to peak freshness.

As muffins age, any moisture that forms will travel to the surface making them unpleasantly soggy. The paper towel acts like a sponge to soak up that moisture.

Another neat trick for removing moisture is using saltine crackers, just stick a few in the container.

Can I Store Muffins in the Fridge?

Most muffins no, because it alters their taste and texture. Regular whole grain muffins and banana muffins do well at room temperature.

However, some muffins are more wet than others like almond flour strawberry muffins and strawberry muffins.

Also many muffins made with almond flour, or any other nut flour, gluten free muffins have a lot of moisture. So do heavy on pumpkin puree muffins like healthy pumpkin muffins with cream cheese or any other heavy loaded fruit muffins like healthy apple muffins.

So I would say these types of muffins would benefit from refrigeration for 2 more days after initial 24 hour storage on a countertop. Then freeze after that.

Can I Freeze Muffins?

Yes! Here’s how to store muffins in the freezer and lock in flavor for up to 3 months. Also be sure to check out our full post how to freeze muffins for more tips and tricks.

Storing in a Ziploc bag is the easiest method.

In a single layer, set your muffins inside and suck out as much air as possible to prevent freezer burn, I find using a straw helps. Seal the bag and set flat in the freezer.

You can also wrap each muffin in plastic wrap individually and then place in a bag.

How to Defrost Muffins

When you’re ready to enjoy a healthy treat grab a frozen muffin and let it thaw at room temperature.

Alternatively, place unwrapped muffin on paper towel and microwave, 20-30 seconds is perfect.

Top 7 Tips for Storing Muffins

• Cool in a muffin tin for 5-10 minutes: That initial 5-10 minutes in the pan allows them to cool slightly and keep their structure, but any longer in the hot pan and you run the risk of overbaked, dry muffins.
• Cool them completely: Make sure to cool muffins completely on a wire rack before storing in a container, the condensation will collect if they aren’t fully cooled.
• First 24 hours: Most muffins keep well covered with a kitchen towel on the counter for the first day.
• All muffins differ: Read your healthy muffin recipe carefully, some muffins need refrigeration after 24 hours or they get moldy fast.
• Humidity where you live matters: By the ocean, at sea level is less dry for me. If you live in the mountains or prairies, it is more dry. Any moisture from the air can make your muffins soggy but storing them in an airtight container will help.
• Replace paper towels: Check on the paper towels, if they get soggy after a day or two replace them for optimal freshness.
• Summer vs. winter: In the summer it’s more hot and more humid in most places, therefore you might have to freeze muffins sooner. Keep an eye on your muffins and watch out for signs of mold.

FAQs

Reader Favorite Muffin Recipes to Try

• Almond flour banana muffins
• Healthy banana muffins
• Healthy carrot muffins
• Healthy zucchini muffins
• Healthy blueberry muffins
• Healthy banana zucchini muffins

Easy Muffins for Beginners

• Lemon muffins
• Healthy chocolate chip muffins
• Healthy banana chocolate chip muffins
• Almond flour yogurt muffins
• Chocolate zucchini muffins
• Oat flour banana muffins

Print

How to Store Muffins

Here's everything you need to know how to store muffins fresh for days, weeks, or months the right way!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 11kcal

Author Olena Osipov

Equipment

• Wire rack
• Large plastic container

Ingredients

• 1-12 muffins

Instructions

• Bake muffins as per recipe and let them cool completely on a wire rack.
• For the first 24 hours, just cover them with clean kitchen towel and store on a counter.
• To store muffins for another 2-3 days, line large container with a lid with double folded paper towel. Place as many muffins on top as you can fit comfortably covering with another double folded paper towel sheet.
• Place lid on top and store on a counter for 2-3 more days.
• After transfer any leftover muffins into the freezer.

Notes

Reheat: Reheat muffins in a microwave in 15 seconds increments. Air fryer is also great for that!

Freeze: See our post on how to freeze muffins.

Nutrition

Serving: 1muffin | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 22mg | Fiber: 0.1g

The post How to Store Muffins appeared first on iFoodReal.com.

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips. Rise and shine with a healthy breakfast!

In the fall, we also make mornings easy with these healthy pumpkin muffins, healthy chocolate chip muffins and banana pumpkin muffins.

Any healthy muffin sweetened with chocolate chips is a winner in this household, and these pumpkin chocolate chip muffins are the best! Rich pumpkin, warm fall spices, and gooey chocolate belong together.

This recipe came from my popular healthy pumpkin chocolate chip bread, I added a splash of vanilla and made irresistible bakery-style muffins.

Why You’ll Love This Recipe

• No leftover pumpkin puree: Just like with healthy pumpkin bread, we rely on an entire can to make these muffins moist.
• Your choice of flour: Different types of flour that work with this recipe include whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour.
• Refined sugar free: Chocolate chip pumpkin muffins are fluffy and delicious with no added sugar, except chocolate chips. They taste decadent and make the perfect healthy snack or healthy dessert.
• Easy: All the prep is done in one bowl! No mixer needed, easy to make, and easy clean up.
• Moist: No dry muffins here! A full can of pumpkin puree adds sweetness and moisture. And if you love everything pumpkin, homemade pumpkin puree is perfect for all your fall goodies.

Ingredients for Pumpkin Chocolate Chip Muffins

This pumpkin chocolate chip muffins recipe is made with simple, pantry friendly ingredients. You can enjoy them now and throughout the year.

• Eggs: Add structure to the muffins.
• Pumpkin puree: You’ll need the standard 15 ounces canned pumpkin, make sure to get pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree, it’s so easy! Here’s how to cook a pumpkin and make puree out of it, I like to keep it in the fridge for all my fall baking.
• Liquid sweetener: These healthy pumpkin chocolate chip muffins are naturally sweetened with maple syrup or honey. Other liquid sweeteners would work too, but taste will be different.
• Oil: Stick to a mild oil like avocado oil or olive oil. You could substitute with the same amount of melted coconut oil or melted unsalted butter.
• Pumpkin pie spice: This warm spice helps deepen the pumpkin flavor. I like to make my own pumpkin pie spice substitute but you can use store-bought too.
• Vanilla: Pure vanilla extract adds a deep, warm flavor and transforms these muffins from delicious to irresistible.
• Baking essentials: As always you’ll need baking powder, baking soda, and salt to help muffins rise, have structure, and enhance the other flavors.
• Flour: I’m all about using wholesome ingredients in my healthy muffins recipes, I recommend whole wheat flour or spelt flour. But you can also use white flour.
• Chocolate chips: I used dark chocolate chips but feel free to add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips instead.

How to Make Pumpkin Chocolate Chip Muffins

Bite into freshly baked pumpkin chocolate chip muffins in under an hour! Grab a bowl, mix your wet ingredients with dry ingredients and bake, it’s that easy.

Here’s a quick photo overview, there’s also a full recipe card below.

Start by preheating your oven to 425 F and spraying a 12 cup muffin tin.

• Make the batter: To a large bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk to combine until no white lumps are visible. Next, add the flour and gently mix just enough until combined.
• Add chocolate chips: Fold in the chocolate chips until evenly incorporated so each bite is loaded with chocolate-y goodness.
• Fill the prepared muffin pan: Evenly distribute the batter, I always use my trigger ice cream scoop.
• Bake: Set them in the preheated oven and bake for 7 minutes, we start baking at a higher temperature for bakery-style dome top muffins. Then reduce to 375 F and bake for another 10-11 minutes or until a toothpick comes out mostly clean, a few moist crumbs is OK.

Tips for Best Results

These tips help make this pumpkin chocolate chip muffin recipe the best.

• To substitute pumpkin pie spice: If you find yourself without pumpkin pie spice, add 1 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or up to 3 teaspoons of just cinnamon.
• Flours that will work: Choose from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour.
• Don’t use dry sweetener: I’ve created this recipe with the perfect wet to dry ratio therefore, granulated sugar will not work.
• Add more chocolate chips on top: I decided to add 3 extra chocolate chips on top each muffin to make them prettier.
• Measure flour correctly: If too much flour is added, your muffins will be dry. Scoop and level is the best way to correctly measure flour – scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t over bake the muffins: Remember all ovens and pans vary, it’s important to remove your muffins as soon as a toothpick inserted in the middle comes out clean.
• Use liners or skip: These muffins don’t stick and are easy to remove. Feel free to use parchment paper liners or skip all together.

Variations

• Add streusel: Make a crumb topping by mixing flour, sugar and butter together, just as I did for these raspberry muffins.
• Cinnamon sugar topping: Cinnamon and pumpkin are the perfect pair, and I loved the sweet topping on apple cinnamon muffins, so why not try it here?! Just whisk brown sugar and cinnamon together in a small bowl, brush the top of the muffin with melted butter or coconut oil, and dip the muffin until coated.
• Cream cheese: Add a creamy filling by swirling 1-2 teaspoons of cream cheese in the middle, follow the same method in healthy pumpkin muffins. This is sure to satisfy your craving for a Starbucks pumpkin cream cheese muffin.
• Add texture: Go crazy with add-ins and mix whatever you like into the pumpkin mixture. Try pecans, walnuts, dried cranberries, raisins, or toasted coconut. You could also sprinkle pumpkin seeds or oats on top before baking.
• Spread: For breakfast and afternoon snacking I love spreading peanut butter or nut butter on top for extra protein.
• Switch up the chocolate chips: Try white chocolate chips or butterscotch chips instead.

How to Store

Store: Once cooled, place muffins in a resealable bag or airtight container and store them at room temperature for 3 days, this will keep them moist. If you notice they get too moist, keep the lid ajar a bit.

Freeze: Transfer to an airtight container and pop them in the freezer for up to 3 months.

FAQs

More Pumpkin Recipes to Try

• Almond flour pumpkin muffins
• Healthy pumpkin cake
• Healthy pumpkin pancakes
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Chocolate Chip Muffins

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips.

Course Muffins

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Resting Time 10 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 256kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 1/2 cup maple syrup or honey
• 3 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups whole wheat flour or spelt flour
• 1 cup chocolate chips I used dark

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined. Then fold in the chocolate chips.
• Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. I added 3 more chocolate chips on top of each muffin.
• Bake at 425 F for 7 minutes, then reduce heat to 375 and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean.
• Remove muffins from the oven, let them cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. If you notice they get too moist, keep the lid of a container ajar a bit.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 291mg | Fiber: 4g | Sugar: 15g

The post Pumpkin Chocolate Chip Muffins appeared first on iFoodReal.com.

Sweet Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. They’re quick, healthy, and delicious!

If you love everything apple, you’ll also enjoy these healthy apple muffins.

I personally need a bit more time before diving into all things pumpkin, but I am ready for my favorite fall apple cinnamon muffins recipe!

The flavors of fresh apples and warm cinnamon really shine in these healthy muffins. They remind me of an apple pie, only better, because you can enjoy it as a healthy breakfast or healthy snack.

Why You’ll Love This Recipe

• Fluffy: The same batter base like for my healthy apple bread and healthy morning glory muffins, which have proven to bake tender and fluffy every time.
• Delicious topping: Just a dusting of sugar and cinnamon adds a slightly crumbly topping and irresistible taste.
• Nutritious: Made with whole wheat flour and sweetened with maple syrup, applesauce, and grated apples.
• Customizable: These cinnamon apple muffins can be made with whole wheat flour, spelt flour or all-purpose flour.
• Use up lots of apples: Apple season is in full swing, and this easy muffin recipe is perfect for using up a few of those fresh apples. If you have lots, you can even make your own Instant Pot applesauce!
• Easy recipe: You’ll only need one bowl, no mixer, and simple ingredients. Better yet, muffins are ready in 45 minutes and freezer-friendly, so they’re perfect for your busy back-to-school schedule.

Ingredients for Apple Cinnamon Muffins

The best apple cinnamon muffins are made with everyday ingredients. Here’s a short list of everything you’ll need.

• Apples: Choose 3 sweet apples like Honeycrisp, Fuji or Gala apples. We will be grating them to add more moisture and sweetness, and you can peel them or keep the skin on for more nutrients.
• Eggs: Use 2 large eggs for binding and structure.
• Applesauce: I use unsweetened applesauce. You can use sweetened applesauce and end up with a bit more sweet muffins.
• Maple syrup: Any other liquid sweetener would work like honey or agave nectar. I prefer the hint of caramel flavor maple syrup adds to these apple muffins.
• Oil: Avocado oil or coconut would yield the healthiest results. Other neutral oils such as light olive oil or grapeseed oil would work too.
• Baking essentials: The muchly needed essentials for healthy muffins recipes include pure vanilla extract, cinnamon, baking powder, baking soda, and salt.
• Flour: I used whole wheat flour. However, you can sub an equal amount of spelt flour or use all-purpose flour but will need more, see recipe card below.
• Cinnamon topping: Melted butter or coconut oil, sugar – I used coconut sugar, and cinnamon enhances the flavor of apples.

How to Make Cinnamon Apple Muffins

The recipe for these apple cinnamon muffins comes in three folds – grating the apples, baking the muffins and then dipping them into the delicious topping (don’t skip!).

Here’s a step-by-step overview, there is a full recipe card below.

• Prep: Set your oven to 375 F, grab your muffin tin, add parchment paper liners (if using), and spray with cooking spray. Then grate apples on large holes of a box grater.
• Combine wet ingredients: In a large mixing bowl, whisk eggs, applesauce, maple syrup, oil and vanilla extract together until combined.
• Add dry ingredients: Add cinnamon, baking powder, baking soda, and salt to the same bowl and whisk until baking powder and soda are dissolved.
• Mix in apples: Transfer grated apples and stir.

• Add flour: Finish the batter by adding flour to the bowl and gently stirring just enough to combine. Be careful not to over mix, so muffins don’t turn out tough.
• Bake: Fill your prepared muffin pan with batter, the cups will be very full but should not spread. I always use my trigger ice cream scoop, so each muffin is the same size. Bake for 23 minutes or until a toothpick inserted in the middle comes out clean.
• Let muffins cool: After removing muffins from the oven, allow them to cool in the tin first for roughly 10 minutes, then transfer to a wire rack until they have reached room temperature or completely cooled.

How to Add Topping to Apple Muffins

• Mix cinnamon sugar: In a medium size bowl, whisk sugar and cinnamon together.
• Brush muffin tops: Starting with one muffin, brush the top with the melted coconut oil or butter works well too.
• Dip in cinnamon sugar: Gently dip muffin top into the bowl with cinnamon sugar until it’s well coated.
• Finish muffins: Repeat the same three steps with the remaining apple cinnamon muffins and enjoy!

What Apples Are Best When Baking Muffins?

Truthfully, any apple is good for baking as long as they are sweet!

I recommend using any sweet variety such as Honeycrisp, Fuji, Pink Lady, or Gala apples. I also like to combine one tart apple, like Granny Smith, with two sweet apples but that is 100% personal preference.

And if you have different sweet apples in your region I have not listed, go ahead and use them.

Tips for Best Results

Here are my top tips for making these fall favorite muffins.

• Grate the apples: Grate your apples on the coarse side of a box grater, they add moisture vs chopping them. Don’t grate them on the smallest holes because it will take a while and it will be more of an apple puree.
• Measure flour correctly: Scoop the flour into the measuring cup, then level it off with the flat edge of a knife. Don’t scoop the cup directly into the flour bag! The scoop and level method always yields better results.
• Don’t overbake: Your apple muffins could come out dry if baked for too long. Remove from the oven as soon as the toothpick comes out clean. A few crumbs is OK but not wet.
• Use any sugar in topping: Any sugar like turbinado sugar, cane sugar, granulated sugar, brown sugar, or coarse white sugar will add a sweet crust.
• Follow the recipe: I’ve kept this recipe simple but baking is a science, so be sure to follow the measurements and instructions.
• Don’t skip oil: Oil is important as it keeps the muffins moist and tender, and without even a little bit of fat your muffins will be rubbery.
• Don’t use granulated sugar: Only liquid sweetener will keep the wet to dry ingredient ratio. If you use granulated sugar, the batter consistency will be off.

Variations

Add up to 1/2 cup of each or 1 teaspoon of these simple variations to these already delicious cinnamon apple muffins.

• Nuts: An easy way to add crunch, taste, and extra nutrition is to incorporate nuts into the batter. You can add walnuts, pecans, or almonds as chunks or chop them, so they spread evenly throughout the mixture.
• Almond extract: Add a nutty flavor without the added crunch with a dash of almond extract.
• Dried fruit: Bring a pop of color and even more sweetness with dried apricots, cranberries, or blueberries.
• Coconut flakes: Unsweetened coconut flakes can be added to the batter mixture and the muffin top for a fun tropical twist.
• Chocolate chips: Because chocolate chips taste good in any muffin!
• Citrus: A splash of lemon, lime or orange juice and zest will enhance all the flavors.
• Streusel instead of cinnamon sugar: Just like in my raspberry muffins, you can make crumb topping by combining 1/4 cup flour, 2 tablespoons sugar and 1 tablespoon butter. Mix until small crumbs form and sprinkle on top of muffins before baking.

How to Store

Store: Transfer muffins to an airtight container and keep them in a cool dry place for up to 3 days. You can also store them in the refrigerator for up to 5 days.

Freeze: Let them cool completely, then arrange in a single layer in either a resealable plastic bag or any freezer safe container with a lid. If using the bag method, be sure to remove as much air as possible. Straw works well to suck it out!

Set in the freezer and enjoy within 3 months.

FAQs

More Apple Recipes to Try

• Healthy baked apples
• Healthy apple crisp

More Muffin Recipes to Try

• Oat bran muffins
• Healthy pumpkin muffins
• Pumpkin banana muffins
• Healthy carrot muffins
• Zucchini carrot muffins

Print

Apple Cinnamon Muffins

Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. One bowl, easy recipe!

Course Breakfast, Snack

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 23 minutes minutes

Total Time 43 minutes minutes

Servings 12 muffins

Calories 245kcal

Author Olena Osipov

Equipment

• Muffin tin
• Trigger ice cream scoop
• Box grater

Ingredients

For Muffins:

• 3 cups Honeycrisp, Fuji or Gala apples coarsely grated (3 large apples)
• 2 large eggs
• 1/3 cup applesauce unsweetened
• 2/3 cup maple syrup or honey
• 1/4 cup mild tasting oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups whole wheat flour or 3 1/3 cups all-purpose flour
• Cooking spray I use Misto

For Cinnamon Topping:

• 2 tablespoons coconut oil or butter melted
• 3 tablespoons sugar
• 3 tablespoons cinnamon

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line muffin tin with parchment paper liners and spray with cooking spray. Set aside. Grate apples.
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil and vanilla extract. Whisk well to combine. Then add cinnamon, baking powder, baking soda, and salt. Whisk very well again, making sure baking powder and soda are dissolved.
• Add grated apples and stir. Add flour and stir gently just enough to combine. Do not over mix.
• Using large ice cream scoop, fill muffin 12 tin openings with batter. They will be very full. Bake for 23 minutes or until toothpick inserted in the middle comes out clean.
• Remove muffins from the oven, let cool in the tin for 10 minutes and then transfer to a cooling rack to cool until room temperature or completely.
• In a medium bowl, combine sugar and cinnamon, whisk. Brush each muffin top with coconut oil and dip it into cinnamon sugar until well coated. Repeat with remaining muffins.

Video

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 days or in a fridge for up to 5 days.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Apples: Best apples to use are any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples work. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.

Nutrition

Serving: 1muffin | Calories: 245kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Fiber: 5g | Sugar: 18g

The post Apple Cinnamon Muffins appeared first on iFoodReal.com.

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping. These bakery-style muffins make the perfect breakfast or dessert.

Plan ahead this weekend and make raspberry muffins and strawberry muffins.

I’ve been waiting all summer to bake fresh blackberry muffins. It’s finally blackberry season here in BC and we took full advantage, grabbed our buckets, enjoyed the sunshine, and went picking!

I also have a whole carton of blueberries so lemon blueberry muffins and healthy blueberry muffins are up next.

Why You’ll Love This Recipe

• Easy: This recipe for blackberry muffins includes simple ingredients, made in one bowl, and out of the oven in 30 minutes so you can bake them anytime and never worry about your berries going bad.
• Delicious: These bakery-style muffins are super soft, flavorful, and nothing short of delicious. Your kitchen will smell amazing too! You’ll be enjoying them as a healthy breakfast and healthy snack in the same day.
• Versatile: Blackberry season is short, so I’ll use fresh berries when I can but you can use frozen blackberries too. You can also add a zest of citrus or have fun with more add-ins, I’ve included many variations below.
• Budget friendly: Homemade muffins are way cheaper than bakery or store-bought, especially if you pick your own berries.

Ingredients for Blackberry Muffins

To make this blackberry muffins recipe you’ll need the usual baking essentials, plump juicy berries and swirls of cream cheese.

• Milk: Use whichever milk you have in the fridge. Whole milk is my choice because it adds an extra level of richness.
• Egg: Eggs help bind the ingredients together and give the muffins structure. You’ll only need 1 large egg for this easy recipe.
• Oil: Choose any mild oil such as avocado oil, grapeseed oil, or canola oil. It adds moisture but we don’t want the taste.
• Maple syrup or honey: All my healthy muffins recipes call for maple syrup or honey instead of white sugar. It’s an easy, healthy replacement that adds flavor and moisture.
• Flavor extracts: I often suggest almond extract as a good substitute for vanilla extract, but using a teaspoon vanilla extract and almond extract adds incredible depth of flavor to these.
• Baking essentials: Baking powder, baking soda, and salt. These staple ingredients work as leveling agents and enhance the overall flavor.
• Flour: I used all purpose flour, you can also use whole wheat flour but be sure to use one of these options or this recipe will not work.
• Blackberries: Fresh blackberries are best when they’re available. You can also use frozen blackberries, there is no need to thaw them first.
• Cream cheese: Just like with pumpkin cream cheese muffins, the soft cream cheese surprise makes these muffins moist and fluffy, while adding a creamy, tangy taste to every bite.

How to Make Blackberry Muffins

Blackberry muffins are easy to make in one bowl and freezer-friendly! Here’s an outline with 4 simple steps, there is a full recipe card below.

Start by preheating your oven to 375 F, spray a non-stick 12 muffin tin with cooking spray, or line with paper liners. Set aside.

• Make the batter: In a large mixing bowl, add the milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Use a whisk to combine until you no longer see lumps.
• Add flour and berries: Pour the flour into the large bowl and gently mix with a rubber spatula, just enough to combine, it’s OK to have a few white flour patches. Then finish the batter by gently folding in the blackberries.
• Full muffin pan and bake: Cover the bottom of each muffin cup with a spoonful of batter, then add 1 tablespoon of cream cheese on top. Next, use a regular ice cream scoop to evenly distribute the remaining batter, and sprinkle with slivered almonds. Bake until a toothpick inserted in the center comes out clean, roughly 20-22 minutes.
• Cool and enjoy: Let berry muffins cool on a wire rack for 10 minutes and enjoy!

Tips for Best Results

Here’s all my secrets for making the best blackberry muffin recipe.

• Don’t overmix the batter: To enjoy light and fluffy muffins make sure to mix the batter gently and just enough to combine the ingredients.
• Baking time may vary: All ovens and pans vary. I find all my muffins are ready in 20-22 minutes but you may need less or more time. Use a toothpick to check doneness, and I recommend checking around the 18 minute mark.
• Measure flour correctly: It’s fast and easy to just scoop the flour right out of the bag but that can lead to dry muffins due to too much flour. For best results use the scoop and level method, use a spoon to fill measuring cup, then level off with the flat edge of a knife.
• Use ice cream scoop: A trigger ice cream scoop or cookie scoop is the best, foolproof method to evenly distribute the batter and promote even baking with beautiful presentation.
• Use sweet blackberries: Fully ripe blackberries are very sweet, if they aren’t ripe they can be bitter. Look for ones that are deep black, plump, and tender. And if you’re picking them, they should pull free easily with just a slight tug.
• If using frozen blackberries: Don’t thaw frozen berries before baking. If you thaw them, the moisture will change and you’ll end up with soggy muffins.
• If you don’t have almond extract: You can skip it and use 1 teaspoon cinnamon instead.

Variations

• Other berries: Try raspberries, blueberries, strawberries, or cranberries. You can use a mixture or simply replace the blackberries with your choice of fruit.
• Add citrus flavor: For a burst of citrus add some lemon zest, lime zest, or orange zest to the batter. A tablespoon of lemon juice would also add zest.
• Make without cream cheese: These muffins with blackberries would be just as delicious without the cream cheese filling, so if you don’t have any you can omit. Or sub with plain Greek yogurt for a tangier muffin.
• Instead of sliced almonds use: Pecans and walnuts are my favorites if I don’t have almonds.
• Other add-ins: Warm them up by adding ground spices to the batter such as cinnamon, nutmeg, or cardamom. Add nuts into the batter for crunch, or add a sprinkling of powdered sugar, coconut flakes, or oats on top.
• Use streusel topping instead: For a nut free muffin add a crumbly streusel topping. Mix 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter at room temperature in a medium bowl, then sprinkle on top. 
• Make mini muffins: Mini muffins are great for the lunch box. Follow the same recipe, distribute batter evenly between mini muffin cups and bake. The total time for mini muffins is around 12-15 minutes, make sure to test with a toothpick.
• Bake into a loaf: Recipes for healthy muffins and loaves are interchangeable with a tweak of cook time and oven temperature. Preheat your oven to 350 degrees F, and the total time it needs to bake will increase to 50 – 60 minutes.

How to Store

Store: Moist, fruity muffins are always best stored at room temperature and covered with a towel for the first 2 days. After that, transfer them to a container with a lid and keep them in the fridge for 3 days.

Freeze: Let the muffins cool completely and place them in an airtight container. You can keep them in the freezer for up to 3 months. To thaw, microwave or set on the counter for a few hours.

FAQs

More Muffin Recipes to Try

• Healthy lemon blueberry muffins
• Almond muffins with berries
• Healthy banana blueberry muffins
• Almond flour strawberry muffins
• Healthy strawberry muffins
• Rhubarb muffins

Print

Blackberry Muffins

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 236kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Muffin tin
• Trigger ice cream scoop

Ingredients

• 1/2 cup any milk I use whole milk
• 1 large egg
• 1/4 cup any mild oil I use avocado oil
• 1/2 cup + 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour or 1 1/2 cups whole wheat flour
• 2 cups blackberries fresh or frozen
• 12 tablespoons cream cheese divided
• 2 tablespoons almonds sliced

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible.
• Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine. Gently fold in blackberries.
• Drop a spoonful of batter into each muffin opening just enough to cover the bottom and add 1 tablespoon of cream cheese on top. Distribute remaining batter evenly (I use regular ice cream scoop) and sprinkle with almonds. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Remove blackberry muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

• Store: On a plate on a kitchen counter covered with a towel for first 2 days. Then transfer them to a container with a lid and into the fridge for another 3 days.
• Freeze: Bake, cool and place in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 268mg | Fiber: 2g | Sugar: 10g

The post Blackberry Muffins appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

I love hiding zucchini in baked goods! Our favorites are chocolate zucchini muffins and healthy zucchini muffins.

Zucchini chocolate chip muffins are super quick, simple, and perfect for summer! Healthier than store bought, and made in one bowl, you’ll be making them for breakfast, on-the-go snacks, or a healthy dessert.

I love creating healthy muffin recipes! There seems to be an endless stream of flavor combinations. Today’s recipe is a combination of healthy chocolate zucchini bread and healthy chocolate chip muffins.

Ingredients for Zucchini Chocolate Chip Muffins

This zucchini chocolate chip muffins recipe is made with basic baking ingredients and hidden veggies.

• Egg: For binding, you’ll just need 1 large egg.
• Applesauce: Keeps the muffins soft. Use unsweetened applesauce to avoid extra added sugar.
• Honey or maple syrup: These natural sweeteners are the perfect sugar substitute. You can also use any liquid sweetener such as agave nectar.
• Milk: I used whole milk but you can use any milk of choice as the amount is quite small.
• Mild oil: To avoid gummy muffins. I used avocado oil but because amount is so small, any oil will taste good.
• Vanilla extract: Pure vanilla extract adds warm flavor.
• Baking essentials: Baking powder, baking soda, and salt.
• Zucchini: Shredded zucchini that has not been squeezed, see tips below!
• Flour: I used all-purpose flour but these chocolate chip zucchini muffins can be made healthier with whole wheat flour.
• Chocolate chips: I usually go with dark chocolate chips, but semi-sweet or milk chocolate chips work too.

How to Make Zucchini Chocolate Chip Muffins

Here is how to make zucchini chocolate chip muffins in one bowl and 30 minutes! There is also full recipe card below.

• Prep: Preheat oven to 375 F, spray a non-stick muffin tin with cooking spray or line with parchment paper liners. Then grate zucchini and set aside.
• Mix: In a large bowl, mix egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt together until combined.
• Make batter: Add zucchini to the same bowl and stir. Gently mix in flour just enough to combine, then fold in the chocolate chips.
• Bake: Evenly distribute batter between 12 muffin openings, I like to use a regular ice cream scoop. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Let chocolate chip zucchini muffins cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely.

Tips for Best Results

Make this zucchini chocolate chip muffins recipe perfect with these top tips.

• Don’t squeeze zucchini: Zucchini is the perfect addition to any baked good because it adds moisture. Don’t squeeze the zucchini after it’s shredded.
• Don’t overmix the batter: In order to achieve light and fluffy muffins, mix the batter until just combined.
• Don’t over bake muffins: Muffins will be dry if they are overbaked. Watch them closely and remove from oven as soon as your toothpick comes out clean.
• Ovens vary: You might have to bake them longer or shorter, check doneness with a toothpick.
• Make them pretty: Add a few extra chocolate chips on top before baking and enjoy an indulgent treat!

How to Shred Zucchini for Muffins?

Zucchini skin is thin, light, and edible so you can save time and skip peeling first. The taste will be the same and the dark green flecks add a nice pop of color!

My preferred method is to shred the zucchini using a box grater. It’s easier to hide the zucchini when it’s small, so the key tip is to shred the zucchini on the grater side with the smaller sized holes, not the largest holes. And not the smallest – medium sized.

You could use a food processor but be careful not to over shred your zucchini, or it will be too watery. Use the pulse function and a shredding disk to avoid this happening.

Substitutions and Additions

We love zucchini muffins with chocolate chips but there are many ways to change flavor and texture.

• Use yogurt: It’s OK in this recipe because muffins are already quite sweet. Swap applesauce with regular yogurt or Greek yogurt.
• Add nuts: Slivered almonds, chopped pecans or walnuts add flavor and crunch.
• Swap applesauce for mashed bananas: Make banana zucchini muffins! Using the same amount of mashed bananas replaces the oil and provides moisture, but gives these zucchini chocolate chip muffins a different flavor.
• Mini muffins: Great for a little treat. Cut baking time in half, check doneness with a toothpick and either remove or add 1 -2 minutes extra time.
• Making muffins gluten free: Try cup for cup all purpose gluten-free flour.
• Egg free: Use 1 flax egg or chia egg.
• Add extracts and seasonings: Almond extract adds a nice nutty flavor, but it is stronger than vanilla so don’t add too much. You can also add warmth with 1 teaspoon cinnamon. Or add fresh lemon juice for a bright summer-y flavor.

How to Store

Store: Zucchini chocolate chip muffins are very moist, store on a counter with a towel over them for the first 2 days. After that, place them in an airtight container and store in the fridge for an additional 2-3 days.

Freeze: Once the muffins are completely cool, add them to a freezer-safe container or Ziploc bag and store in the freezer for up to 3 months.

FAQs

More Zucchini Recipes to Try

• Healthy zucchini bread
• Zucchini brownies
• Healthy banana zucchini muffins
• Healthy lemon zucchini muffins
• Carrot zucchini muffins
• Healthy zucchini banana bread
• Healthy lemon zucchini bread
• Almond flour zucchini bread

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Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are so fluffy and moist. Shredded zucchini and chocolate chips are packed into a muffin everyone will love!

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 224kcal

Author Olena Osipov

Equipment

• Box grater
• Muffin tin
• Muffin liners
• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

• 1 large egg
• 1/2 cup applesauce
• 1/3 cup honey or maple syrup
• 1/4 cup any milk
• 2 tablespoons any mild tasting oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups finely shredded zucchini not squeezed and packed
• 1 1/2 cups + 3 tablespoons all-purpose flour or 1 1/4 cups whole wheat flour
• 1/2 cup dark chocolate chips
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl add egg, applesauce, maple syrup, milk, oil, vanilla extract, baking powder, baking soda and salt; whisk well to combine.
• Add zucchini and stir. Add flour and gently mix just until combined. Do not over mix. Fold in chocolate chips.
• Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Notes

• Store: Day 1-2 covered with a towel on a counter. After refrigerate in a glass airtight container for 2-3 more days. Freeze for up to 3 months.
• Swap the applesauce: For the same amount of mashed bananas for a slightly different flavor. Or replace with yogurt but muffins will be less sweet.
• No need to peel zucchini first. The skin is thin, light, and edible.
• Mini muffins: Cut baking time in half, check for doneness and either remove or add 1 -2 minutes extra time.

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 148mg | Fiber: 1g | Sugar: 10g

The post Zucchini Chocolate Chip Muffins appeared first on iFoodReal.com.

Healthy Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! Made with almond flour, Greek yogurt, and sweetened with maple syrup they are perfect for a grab and go breakfast or snack.

Almond flour banana muffins and almond flour strawberry muffins are a few of our favorites!

Considering my love for almond flour muffins and blueberries, I’m surprised these almond flour blueberry muffins haven’t come sooner. They are inspired by my healthy blueberry muffins and almond muffins with berries.

Why You’ll Love This Recipe

I’ve spent a lot of time perfecting my baking with almond flour skills. The addition of almond flour helps yield a super moist and hearty blueberry muffins with almond flour that the entire family will love.

• They are naturally gluten-free blueberry muffins that are also refined sugar free, oil free, dairy-free and grain-free.
• According to Healthline, almond flour is high in protein, healthy fats, vitamins, and minerals.
• These healthy muffins require just 10 ingredients and are ready in 30 minutes.
• Yields light, fluffy, moist, and fruity muffins.
• Enjoy immediately or freeze for up to 3 months.

Ingredients in Almond Flour Blueberry Muffins

With only a few nutrient dense, real food ingredients almond flour blueberry muffins are bursting with light nutty taste and fresh blueberries!

• Almond flour: Superfine blanched almond flour is best. Coarse almond flour and almond meal should work but will have a slightly denser texture. You can buy it or here is quick tutorial how to make almond flour at home.
• Blueberries: You can use fresh or frozen blueberries.
• Eggs: You’ll need 3 large eggs.
• Sweetener: Maple syrup and honey are my favorite options, though most liquid sweeteners should work. Liquid sugar free options like keto maple syrup will work.
• Greek Yogurt: This helps to add fat and moisture to the muffins. Use 2% fat or higher for best results.
• Baking powder and baking soda: These leavening agents provide lift and fluffy texture to the muffins.
• Salt: All you need is a pinch to balance and enhance the overall flavor.
• Vanilla extract: Use natural pure vanilla extract for best results.  
• Citrus zest: While this is technically optional, I recommend adding it for extra flavor. You can use lemon zest or orange zest.
• Misto: Or cooking spray for your muffin tin and liners.

How to Make Almond Flour Blueberry Muffins

Here’s a quick overview how to make almond flour blueberry muffins. Full recipe card is located below.

• Mix the liquid ingredients: In a large bowl, combine eggs, maple syrup, yogurt, vanilla extract, citrus zest, leavening agents, and salt. Whisk well until there are no lumps. Fold in almond flour and mix.
• Add the blueberries: First, combine the blueberries with 1 tablespoon of almond flour in a small bowl and toss to coat them well. Then add the blueberries to the muffin batter and carefully fold them into the mixture with a spatula.
• Bake the muffins: Use an ice cream scoop to divide the muffin batter between the 12 openings of a muffin pan. Then bake muffins in the oven on the middle rack for around 20 minutes.
• Cool: Remove them from the oven and allow them to cool for at least 15 minutes before enjoying!

Tips for Best Results

• Don’t skip coating blueberries in flour: It helps to prevent them from sinking to the bottom of the batter.
• Muffins are ready when: A toothpick inserted in the center comes out mostly clean. With a few crumbs is fine, but not “wet”.
• Ovens vary: Almond flour tends to burn fast and bakes faster than regular flour. All ovens vary. Keep an eye on your muffins and check on them at 17 minute mark.
• Frozen blueberries: You can use frozen blueberries as per recipe but don’t thaw them.
• Avoid dry sugar: The wet sweetener is needed for correct batter consistency, so I don’t recommend trying to use a granulated sweetener instead.
• Use paper liners: I highly recommend using lightly greased parchment paper muffin liners. I sprayed mine with cooking spray. That’s because almond flour blueberry muffins tend to stick even to the most well sprayed muffin tray, even silicone muffin pan.

Substitutions and Additions

• Other berries: It’s possible to use a combination of berries or swap out the blueberries entirely for other berries like raspberries, cranberries, chopped strawberries.
• Yogurt: You can use plain regular yogurt (not Greek yogurt), however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). You can also use flavored yogurt. The goal is to bring batter to consistency in the photos, thicker than for pancakes.
• Nuts: Add up to 1/2 cup of chopped nuts like walnuts, pecans, hazelnuts or pistachios.
• Sweeter muffins: Sometimes if you use less sweet blueberries or frozen blueberries, muffins will not be sweet enough. Add 2-4 tablespoons of maple syrup to the batter next time.
• Other flours: If you want to use regular all-purpose flour, whole wheat flour, or spelt flour, even coconut flour, unfortunately you can’t do it with this gluten-free muffins recipe. It’s because it has gluten and acts differently. Try these healthy blueberry banana muffins, healthy lemon blueberry muffins or blueberry lemon muffins instead.

How to Store

Store: Store almond flour blueberry muffins at room temperature between 2-3 days or in the refrigerator for up to 5 days, loosely covered rather than in an airtight container. Because these are moist muffins, it’s best to let them “breathe” slightly.

Freeze: To freeze, place cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to three months. When you want one, you can allow it to thaw in the fridge overnight or warm up from frozen.

More FAQs

More Almond Flour Recipes to Try

• Almond flour zucchini muffins
• Almond flour pumpkin muffins
• Healthy blueberry breakfast cake
• Almond flour yogurt muffins
• Almond flour lemon poppy seed muffins

You may also love these 21 healthy muffin recipes!

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Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! They are perfect for a grab and go breakfast or snack.

Course Muffins and Quick Breads

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 247kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/3 cup Greek yogurt 2% fat or higher
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• Orange or lemon zest optional
• 3 1/3 cups + 1 tbsp almond flour
• 1 cup blueberries fresh or frozen
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
• In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
• Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

Video

Notes

• Don’t substitute flour or liquid sweetener: Almond meal might work, muffins will be more dense and rise less. If you use dry sweetener, batter consistency will be offset. 
• Frozen blueberries: No need to thaw.
• Use liners: Almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities.
• Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Fiber: 4g | Sugar: 14g

The post Almond Flour Blueberry Muffins appeared first on iFoodReal.com.