New Pinterest Recipe of the Week: Pumpkin Nutella Swirl Muffins

Oh my goodness! The holidays and everything that goes with them are starting to take over life here, thus why this New Pinterest Recipe of the Week is so late in getting up. (Maybe I should just start calling it New Pinterest Recipe of the Every Other Week.) Anyway, I’m hoping to have the time to try some new Christmas recipes to post up here in the next few weeks, but until then enjoy this throwback to November, with Pumpkin Nutella Swirl Muffins!

Like I mentioned earlier in the blog, due to my husband’s schedule we did an early Thanksgiving. However, I am not the type to send him off to work empty-handed, especially on a holiday. Since a dinner was being provided, I needed something that would go with the meal, but wouldn’t be a repeat of something already being served. Obviously pumpkin is one of those quintessential fall flavors (just check Pinterest any time between September and November if you have any doubt), and muffins aren’t likely to already be on a Thanksgiving table. Add to the fact that these include Nutella, and I was sold. I found this recipe over at The Novice Chef.


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (I used dark, but it probably doesn’t make much of a difference if you use light brown instead.)
  • 1 large egg
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. milk (I used whole milk.)
  • 2 tsp. vanilla extract
  • Nutella for swirling

Preheat your oven to 350°F and prepare your muffin tin(s) by adding liners.

In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, and salt).

In a large bowl, combine the pumpkin with both the granulated and brown sugars. Add the egg, vegetable oil, milk, and vanilla extract, beating until combined. Slowly add your dry ingredient mixture, mixing until there are no lumps. (I divided the dry mixture into thirds for mixing it in.)

Fill muffin tins about 3/4 full with batter and then top with Nutella. Use a toothpick or a knife point to swirl the Nutella.

Bake for about 15 minutes or until a toothpick or tester stick comes out clean.

Pumpkin Nutella Swirl Muffins

Tweaks and Overall Review

So when buying canned pumpkin, that smallest can one can find (or at least I could find) was 15oz. 15 oz. is more than a cup. Fortunately though, it is not much shy of two cups, so to make my life easier, and yours, too, if you don’t want to have a partially used can of pumpkin puree lying around when you try this, I took the standard 15 oz. can, used the whole thing, and just doubled the recipe. Problem solved. Now, partially since I doubled the recipe and partially since I like a bigger looking muffin, I filled my tins a little fuller than 3/4. That increased my baking time to about 20 minutes and also gave me a yield of 22 total muffins for my double batch.

I was pretty pleased with how these turned out. Big and Little Bit both seemed to enjoy them. The only thing I would tweak on a future attempt is that if you got a bite that didn’t have much Nutella swirl in it, the flavor seemed a little bland. To give the pumpkin batter a little of its own kick, I’ll probably add some cinnamon, nutmeg, or pumpkin pie spice to it the next time I make these. I’m leaning toward the cinnamon just because that seems a pretty safe bet for the other flavors I’d be working with. On the whole though, this was a pretty straight-forward, easy recipe, perfectly suited to when you need some pumpkin flavor in your life.

New Pinterest Recipe of the Week: Strawberry Chocolate Chip Muffins

So before I get into the recipe, let me just say hello! I know I’ve been silent for a while. If the lack of posts didn’t give you a hint, we’ve been BUSY out here. There just never seemed to be enough time to sit down and write a post. Part of that was Big Bit being on fall break for a chunk of the time. She’s gotten used to having a nice, active day, so when she was on break we had to have something to do (preferably outside the house) or she, and thus the rest of us, would have gone crazy. We filled the time with trips to the zoo, the museum, just going for walks, etc. Anything to get her out of the house and burning off all that energy she has.

Anyway, one of her days at home, Big Bit decided to be my baking helper and so she actually assisted with this particular Pinterest recipe (she was a most excellent mixing assistant). Now, full disclosure, this isn’t my first time making these muffins. I made them once before for Hubs to take on a work shift. The original recipe comes from Sally’s Baking Addiction and it turned out well enough, but not quite to my taste. Granted, part of that was due to the fact that from the get go I was making tweaks to the original recipe, so this time around was for me to tweak my tweaks. Anyway, I’m going to give you my version, but by all means, go back to the source and try the original, if you care to. I’ll explain some of the changes I made further after the recipe.


  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup packed, light brown sugar
  • 1/2 cup and 2 Tbsp unsweetened applesauce
  • 1 egg, beaten
  • 1 cup diced strawberries
  • 1/3 cup mini chocolate chips (I used semi-sweet)

Preheat your oven to 350°F and either spray your muffin tin with non-stick spray or use liners. As you know, I prefer the liner method.

In a bowl, combine your dry ingredients (flour, baking soda, and cinnamon). In a separate, and slightly larger bowl, combine the white and brown sugars with the applesauce until there aren’t any lumps. Once the sugar/applesauce mixture is smooth add the egg. Then take the dry ingredients and add them to the wet, mixing until they are just combined. Gently fold in the strawberries and chocolate chips.

Spoon out your batter into your muffin tin (I got an even dozen). Bake for 15-20 minutes depending on your oven. When done the tops should be lightly browned and a tester stick should come out clean. Mine took closer to the 20 minutes than the 15, so unless your oven runs hot, I wouldn’t check them until about 17 minutes in to the bake time, and even then they might need an extra minute or two. Allow them to cool and then enjoy.Strawberry Chocolate Chip Muffins

Tweaks and Overall Review

Ok, so what did I change and why. Well, first off, I increased the amount of cinnamon used. I just like the taste of cinnamon, so this was totally a personal preference. Second, the original recipe calls only for an egg white, but I just went ahead and used a whole egg. Granted, that makes my version less “skinny” than the original, but for only doing a batch of these at a time, unless I happen to have a spare egg white lying around (which I never do), I’ll just use the whole egg and skip separating it and then trying to figure out something to do with the yolk. Using the whole egg rather than just the white does make the muffins a little richer, but since I’m not overly concerned about calorie counts for myself, I don’t mind. If you want to go ahead and just use an egg white like in the original, go ahead. It shouldn’t have to much of an impact on the overall flavor. When it came to strawberries I upped the amount from 2/3 of a cup to a full cup. The first time I made these I stuck with the original measurement and there just didn’t seem to be enough strawberry flavor in combination with the chocolate. Part of that was my use of semi-sweet chips rather than a milk chocolate or even a dark chocolate chip, so the chocolate flavor was pretty strong to begin with. By increasing the amount of strawberry pieces in the batter, I was able to get a better balance between the chocolate and the strawberries.

I’m really happy with how this batch turned out. The original recipe was good, but now I think I’ve got this to where it suits my own tastes perfectly. Once again, they were a huge success when my husband took them to work. I hope you like them, too. I’d be really interested to hear from other people who try this recipe both ways and what their thoughts are or any tweaks they make themselves.

Enjoy your muffins!

New Pinterest Recipe of the Week: Apple Snickerdoodle Cobbler

New Pinterest Recipe of the Week is back! Like I said earlier, we’re still getting back into the swing of things here. Even though Niblet is a pretty good sleeper for a newborn, I’m still finding myself sleep deprived and I don’t function as well when that happens. Hubs has also gone back to work, so now I’m learning how to juggle everything solo. Progress is being made, though certainly some days are more productive than others.

Anyway, when Hubs went back to work I knew I needed to make something for the crew. Not only do I enjoy making food for people who enjoy eating it, but the guys were kind enough to get us a little something for Niblet and what better way to say “Thank you,” than with baked goods. I needed something relatively easy, and that at certain points I could pause to attend to a newborn and not have the dish suffer because of it. Also, I wanted something with a little more of a Fall feeling to it. Even though the days here still feel sort of summery, the mornings when I am getting Big Bit off to school are starting to get a nip to them and the nights are definitely cooler. Searching through my Pinterest boards, this Apple Snickerdoodle Cobbler from Baked by Rachel seemed like perfect fit. It’s not overly complicated, let me pause when I needed to, and, to me, cinnamon and apples are very much flavors of Fall.


For Your Snickerdoodles

  • 1/2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 2/3 cup flour (I used all-purpose)
  • 1/4 cup unsalted butter, softened
  • 1/3 cup sugar, plus another 1/2 cup sugar (The 1/2 cup is for rolling your snickerdoodles in)
  • 1 egg
  • 3/4 tsp. cinnamon

For the Apples

  • 8 cups of sliced apples (About 6-8 depending on size. I used Granny Smiths and sliced up 7 apples to get my approximately 8 cups.)
  • 1/4 brown sugar
  • 1/2 tsp. cinnamon

Preheat your oven to 350°F.

Combine the dry ingredients for the snickerdoodles (cream of tartar, salt, baking powder, and flour) in a small bowl. In a separate (and slightly larger bowl) cream together the butter and sugar then adding the egg. Follow with the dry ingredients and mix until well combined. In a small bowl mix your 1/2 cup sugar and cinnamon. Set everything aside. I would recommend putting your dough in the fridge to let it firm up at this point, otherwise you will probably have snickerdoodle covered hands when it comes time to roll the dough into balls. Also, putting the dough in the fridge while you deal with the apples technically means you’re multitasking. Efficiency!

Prepare your apples by peeling, coring, and slicing them up, putting the slices in a large bowl. Add your 1/4 cup of brown sugar and 1/2 tsp. of cinnamon and toss the apples around until all the slices are coated. Place the coated apples in an 8×8 baking dish.

Go back to your snickerdoodle dough. Make approx. 1 inch balls of dough and roll them in your cinnamon-sugar mixture. Place over the apples in the baking dish and flatten them slightly with your hand.

Bake for 45-55 minutes or until the apples appear tender and the snickerdoodle top has gotten lightly golden brown. Resist temptation, and let the cobbler cool a bit before serving.

Apple Snickerdoodle Cobbler

Tweaks and Overall Review

The main thing I tweaked from the original recipe was I increased the amount of cinnamon used. I love cinnamon, so I tend to like a stronger cinnamon flavor in my foods. For the snickerdoodle cinnamon-sugar mix, I would say I used closer to a full teaspoon of cinnamon, if not a bit more than that. Also, I used no where near the full half cup of sugar for rolling the dough balls in. You could probably get away with using 1/3 cup, maybe even 1/4 cup of sugar, and still have enough to coat all your snickerdoodles.  For the coating of my apples, I’d say I used another full teaspoon of cinnamon and maybe a smidge more brown sugar. My cobbler needed the whole 55 minutes to finish baking and the snickerdoodles spread quite bit. Next time I make this I will definitely spread them out over the apples a bit more.

First off this smelled amazing while baking. The entire house smelled of apple-cinnamony goodness. I think the whole thing turned out rather well. I’m glad I used Granny Smith apples since they seemed to have helped balance the flavors and held up to baking well. They were nice and tender, but still had a bit of chew to them. The dish I sent Hubs off to work with came back virtually licked clean, so I’d guess the guys agreed that this was a pretty good recipe. Overall, I was pretty pleased with this. It was easy, allowed for breaks in the process, and tasted good. I will probably pull this out again for occasions where I need an easy Fall dessert since even though total time is about 90 minutes, depending on how long it takes you to get the apples prepared, hands on time is only about 30 minutes.


New Pinterest Recipe of the Week: 3 Ingredient Nutella Cookies

Hubs had a crew feed the other day (i.e. office potluck) and when it came to his contribution, apparently it was requested that it be something I baked. I have to admit, that felt pretty good. It’s nice to know that one’s endeavors are appreciated. Anyway, aside from sending him to work with another loaf of Strawberry Banana Bread (by request), I decided to make these cookies as a little something extra. I mean THREE ingredients, how much simpler can you get? I found this recipe at Kirbie’s Cravings and it really is one of the simplest cookie recipes I have ever come across. I would almost (but not quite) go so far as to call this idiot-proof baking.

So anyway, just to make sure you’re ready to go: Do you have flour? Do you have an egg? Do you have Nutella? Great, let’s get started!


  • 1 cup flour (I used all-purpose)
  • 1 cup Nutella
  • 1 egg

Preheat oven to 350°F.

Mix your ingredients together until combined. The dough will still look a bit crumbly, but most of it should stick together. Roll the dough into approx. 1 inch balls with your hands and then flatten with your palms. Try to smooth the edges a bit, if you can.

Place on a cookie sheet and bake for 7-8 minutes. Makes about 16 cookies.

3 Ingredient Nutella Cookies

Tweaks and Overall Review

I didn’t make any particular tweaks to this recipe (with only three ingredients there really isn’t much to tweak), however, I do have some tips on execution. I mixed the flour and Nutella as much as possible BEFORE adding the egg. This seemed to make everything combine a little more easily. Also, give the cookies a few minutes to cool on the cookie sheet before moving them to a rack, since they have a rather gooey, fudgy, consistency when first out of the oven.

This makes for a very rich cookie. I definitely recommend combining these with a glass of milk when you eat them, otherwise after a few bites you feel like you’ve just eaten a few spoons of raw Nutella. Not that that’s a bad thing, but it does tend to leave a rather heavy feeling in one’s mouth. Also, while they are perfectly acceptable up to a few days after baking, they are definitely best fresh from the oven. Hubs and the girls were fans, though, and if you need something fast and easy, this is a great recipe. I turned out two batches in about 30 mins.




New Pinterest Recipe of the Week: Peach Oatmeal Muffins

Something kind of funny happened when I decided to make these. I knew I had all the ingredients on hand, which was delightfully convenient since waddling my pregnant butt around the commissary is getting more tiresome by the day. Funny thing was though, I had exactly the amount I needed for two of my ingredients to make this batch of muffins, no more, no less. I guess it was meant to be.

As a treat to myself, I splurged on some beautiful, organic peaches this past week. When I’m pregnant, I love a good peach, or anything peachy, really. It’s one craving that has been consistent in all my pregnancies (and this is #3). So having such lovely peaches on hand (and they really were), I knew that this week’s New Pinterest Recipe had to be something with peaches in it. I found this recipe over at Damn Delicious and it seemed perfect for my needs: peachy, wouldn’t take too long (because standing in a kitchen when almost 9 months pregnant is tiresome as well), and not completely unhealthy (The peach and the oats totally balance everything else out, right? Right!). So here we go: Peach Oatmeal Muffins.


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sour cream
  • 1 large egg, beaten
  • 1 cup chopped peaches (I ended up using closer to 1 1/2-2 cups since one chopped peach didn’t give me quite enough, so I ended up using two, which since they were rather large, was more than enough. But like I said, this pregnant lady loves peaches so having extra was not an issue for me.)
  • Cinnamon-sugar for sprinkling on top

Preheat the oven to 400°F and line a standard 12 cup muffin tin with paper liners.

In a large bowl, combine your flour, oats, sugar, baking powder, and salt (your dry ingredients).

In a smaller bowl, or a large measuring cup, whisk your egg, sour cream, and butter together (the wet ingredients).

Pour the wet ingredients over the dry, and combine until just moist.

Add peaches and gently stir to combine.

Distribute batter evenly in your lined muffin cups and top with a sprinkling of cinnamon-sugar.

Bake for about 16-18 mins. Makes about 10-12 muffins.

Peach Oatmeal Muffins

Tweaks and Overall Review

I ended up with 12 muffins in my finished batch. Considering that I had probably almost doubled the amount of peach in mine, a standard batch would probably turn out 9 or 10. Also, because I filled my muffin tins almost to the brim, my baking time was a little longer. I took them out at 20 mins., since at 18 they were still just a little too underdone and I wanted slightly more color on the tops. Finally, I will take this chance to emphasize: Use liners for this one! It will make your life easier. Even if you usually don’t, use liners this time. Oh, and be sure and use fresh peaches. I know that makes this more of a seasonal recipe, but just don’t bother with frozen on this one. The flavor just won’t be the same.

These turned out so well. I was really pleased. You can definitely taste the oats, but there is plenty of peach to go with it. One of my taste testers described them as being like peaches and cream oatmeal in muffin form. These are definitely something to eat same day as baking, since hopefully you are using nice, juicy peaches, so I wouldn’t recommend letting the muffins sit too long. I don’t imagine that being a problem though. These are definitely getting added to the regular baking rotation. Hopefully I’ll get another good batch of peaches and can make them again soon, because these were just that good.

New Pinterest Recipe of the Week: Strawberry Banana Bread

I know, I know. It seems all I do is bake and that I have some terrible obsession with banana breads. I promise I can do more than bake, and that while I do love a good banana bread, there are other foods that I enjoy preparing (and eating) just as much. That being said, when you have perfectly overripe bananas, you use them, and when you have additional summer produce begging to be used (in this case strawberries), well, you make the Strawberry Banana Bread. This recipe comes from Flying on Jess Fuel (written by a fellow military spouse, hooah!). Enjoy!


  • 4 very ripe bananas (I only had 3, but they were larger, so it evened out)
  • 1/3 cup melted butter (As per usual, mine is unsalted)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (I don’t usually have whole wheat flour so I just used all-purpose in place of the whole wheat)
  • 1 cup fresh strawberries, diced

Preheat oven to 350°F and grease an 8×4 loaf pan.

In a large bowl, mash the bananas, then mix in the melted butter. Add vanilla, sugar, and egg. Sprinkle salt and baking soda over the banana mixture and blend in. Add flour and mix until just combined. Gently fold in strawberries.

Pour or spoon batter into loaf pan, bake for approx. 1 hour. When a tester comes out clean, remove from oven and cool on rack. Remove from loaf pan after about 10 min. and allow to finish cooling on the rack.

Strawberry Banana Bread

Tweaks and Overall Review

Other than what is noted above, the only other tweak I made was to grease and flour my loaf pan. I just find it easier to get my pans to release when I do this. I needed slightly more than an hour of bake time, but no more than 1 hour 10 min. Also, I would advise testing in two locations when checking for doneness. The strawberries keep the pockets around them very moist so it may seem like the bread isn’t done if your stick hits one of them, which may cause you to give the bread additional oven time it doesn’t need. Just test in two locations (relatively close together and still in the center) and hopefully you avoid this possible issue.

How did it turn out? Wonderful. The strawberries were a great addition, but did not overpower the banana flavor. In fact, they married together quite well. The bread itself was moist, but still had a lighter texture than I was expecting. I let Hubs take the remainder of the loaf to work with him and it was a big hit. Apparently it was gone in about 5 minutes and there was moaning (the good kind). I’d say that’s a positive review. I also love this recipe for two other reasons. First, it uses melted butter. No waiting for butter to soften at room temperature. It’s not a big deal, but to me it just makes things seem that much easier. Second, you can mix everything in one bowl and cut down on clean-up. Anything that reduces the amount of dishes I have to wash wins in my book.

To sum up, you must try this! I thought it was amazing, my husband’s crew thought it was amazing, and I hope you’ll think it’s amazing.

New Pinterest Recipe of the Week: Fresh Strawberry Muffins

A friend of ours, Andie, had a longish layover on her way to visit some family back home, so instead of having her languish in the airport for hours, the girls and I went and picked her up so she could spend the time with us. We used to be stationed together, and the whole family has missed her now that we are no longer in the same zip code (or time zone for that matter). Frankly, Andie is the kind of friend every mom should have. She’s an awesome girlfriend to hang out with, but also adores the girls and was almost always able and willing to babysit or take Big Bit out for a while. So yeah, to sum up, Andie is awesome.

What does this have to do with Fresh Strawberry Muffins? Well back when we were in the same zip code, Andie was my partner in crime when it came to baking, so when she was here we did exactly what we used to: Stuck in a Disney movie for white noise and kid entertainment (in this case a double feature of Cinderella and The Little Mermaid) and got to baking. We decided to make these muffins that I found from Real Mom Kitchen since they looked delicious but didn’t make too large a batch or take too long to bake (we did have to get Andie back to the airport in time for her next flight).


  • 1/2 cup of butter, softened (I used unsalted)
  • 3/4 cup of sugar
  • 1 egg
  • 2 cups of flour (I used all-purpose)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 1/2 cups of fresh strawberries, chopped (I had closer to 2 cups, but I wanted to finish off the box I had bought. Anyway, who doesn’t mind some extra strawberries?)
  • 3 tsp. sugar
  • 1/2 tsp. cinnamon

Heat oven to 400°F.

Cream together the butter and sugar. Add the egg and mix well.

In a small bowl, sift together your flour, baking powder, and salt. Add flour mixture to wet ingredients, alternating with the milk. Add vanilla. Gently fold in strawberries, trying to get an even distribution in the batter.

Spoon batter into muffin pan(s). (I recommend lining them with wrappers for easier clean up.)

Sprinkle cinnamon and sugar over the tops of the muffins.

Bake 20-25 mins.

Makes approx. 12 muffins. Best eaten fresh as they tend to get gooey after a day due to the moisture from the strawberries.

Fresh Strawberry Muffins

Tweaks and Overall Review

These turned out beautifully! Our total bake time was 23 mins., so right in line with the recipe called for. We ended up getting 18 muffins from our batch, but that was probably due to adding the extra half cup of strawberries, which is the only real tweak I made to this recipe. The cinnamon-sugar made for a wonderful crunchy top for the muffins while the insides were moist and delicious. They weren’t overly sweet, but had a nice strawberry flavor and also weren’t as dense as I was originally expecting them to be. Now I can’t personally vouch for the whole “they get gooey after a day,” since none of ours lasted that long (They were that good!), but given how juicy our strawberries were, I think this advice is valid.

Overall a very good recipe, especially if you are hosting an event or have enough people in the house to know that these will get eaten on baking day.

Tried and True: Betty Crocker’s Banana Bread

Confession: I had meant to write this post and get it up a few days ago, but alas, life happened, so blogging didn’t. Mea culpa! Hopefully you enjoy it now.

A few posts ago, when I went on my baking binge, I mentioned that I made muffins and a batch of my tried and true banana bread. I promised to post the recipe for the banana bread, so here it is. I’ve been using this recipe for years. It is my go-to when I want banana bread but don’t feel like trying out a new recipe. I originally found it in my bridal edition of the Betty Crocker Cookbook (Note: In my opinion, a bridal edition cookbook is an AWESOME wedding gift), however the recipe is also available on their website here. Seriously, I LOVE this recipe. There’s a reason I come back to it again and again. I hope you give it a try and enjoy it too!


  • 1 1/4 cups of sugar
  • 1/2 cup of butter, softened (I use unsalted)
  • 2 large eggs
  • 1 1/2 cups very ripe, mashed bananas (About 3 medium sized ones, though you can use 4 for some extra banana flavor)
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chopped nuts, if desired (I use walnuts)

Move your oven rack so the tops of your loaf pan will be in the center of the oven. Preheat oven to 350°F. Grease two loaf pans 8 1/2 x 4 1/2 or one 9 x 5 with shortening. (The original recipe calls for only greasing the bottoms of the pans, however I have found that life is easier when it comes releasing the finished loaf if both the bottom and sides of the pan are greased AND floured. Also, even using a 9 x 5 loaf pan I usually end up with enough batter for two loaves, so plan accordingly.)

In a large bowl, mix butter and sugar. Stir in the eggs until well blended. Stir in bananas, buttermilk, and vanilla, beating until smooth. Stir in flour, baking soda, and salt until just moistened. Fold in nuts. Divide batter between pans.

Bake for 1 hour to 1 hour 15 mins. or until a tester stick inserted to the center comes out clean. Cool for 10 mins. on a wire rack in the pans, then remove the loaves from the pans and allow to cool on the wire rack for another 2 hours or so, until cooled completely.Betty Crocker's Banana Bread

Tweaks and Overall Review

Other than the tweak I make to the greasing process, the only major change I make to the recipe is to add some cinnamon (about 1 tsp.) and some nutmeg (just a pinch) to my batter. However, this is a personal taste, so feel free to omit them if you choose. If you do want to add spices, I typically add them to my dry ingredients and let them be mixed in with them. (I usually have a smaller bowl with my dry ingredients blended together separately and then I stir in the whole lot of them into my wet ingredients.)

Have I mentioned before how much I love this recipe? I love the flavor, I love the texture, I love how the house smells when it’s baking. It’s moist and flavorful, partially from using buttermilk, and has always been a success when I make it for a potluck or send some off to work with Hubs. Yeah, I’m seriously attached to this recipe.

New Pinterest Recipe of the Week: Raspberry Sour Cream Muffins

When I am pregnant there is one thing I do a lot of, or at least more than usual. I bake. Nesting isn’t necessarily cleaning or organizing for me. More likely it’s the absolute need to make brownies at midnight (pregnancy #1), or some similar harebrained baking scheme. Anyway, the other day I went on what I consider my first pregnancy-related baking binge. The girls were behaving, Hubs was home from work to help keep an eye on them, and so I went for it. I made banana bread (my tried and true recipe, which I’ll post later this week) and these muffins. The recipe comes from Slice of Southern and was really easy to make.


  • 2 cups of all-purpose flour
  • 1 Tbsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 6 Tbsp. canola oil
  • 1 tsp. vanilla
  • 1 cup raspberries (You can use frozen, but I used fresh because, if you can find nice ones in season, why settle for anything less?)

Preheat the oven to 400°F and either grease a muffin pan or use paper liners.

In a large bowl add flour, baking powder, and salt, stirring to mix. In another smaller bowl, lightly beat your two eggs and then add the sugar, canola oil, sour cream, and vanilla. Stir until just blended. Pour your wet ingredients into your dry ingredients and stir until just moistened, taking care not to over mix. Gently fold in your raspberries, doing your best not to mash them. (If you have used fresh, this may be harder if you have some really ripe ones mixed in. Don’t worry if a couple don’t survive folding intact, it just makes some pretty swirls of color on your finished muffins.)

Spoon your batter (it will be rather thick) into your prepared muffin pan. (I portioned out about 1/4-1/3 cup of batter per muffin and that made pretty good sized ones.) Bake for 20 mins. or until golden brown. Allow to cool 5 minutes in the pan and then transfer to a wire rack.

Makes approx. 12 muffins.


Tweaks and Overall Review:

The main thing I changed, more out of caution than anything else, was I lowered the oven temperature to 375°F. My oven tends to run slightly hot and I was using dark bakeware, so I just wanted to be sure these didn’t get burned. Changing the oven temperature added another 5 mins. at 375° and then an additional 5 mins. at 400° in order to get a nice golden color on the tops of the muffins. Whether this was truly necessary is debatable, but the muffins turned out fine either way.

This makes a very dense muffin. These will definitely fill you up if you make them for breakfast. They have the barest hint of sweetness, but the most prevalent flavor is the slight tartness of the raspberries. These will not be short on raspberry flavor. Every muffin I had contained at least three raspberries in it, if not one or two more. They tasted best warm from the oven with a bit of butter, but still kept well for the next day. I wouldn’t recommend trying to make them last one or two days past baking though, as the raspberries within the muffins stay quite moist and moisture is generally not a friend to food preservation.