Apple Pecan Streusel Muffins

These apple pecan streusel muffins are better than what you get at the bakery. Whip up a batch and make your mornings yummy all week!


Are you team breakfast or team no breakfast? For most of my life, I have been absolutely team no breakfast, but that certainly doesn’t mean I haven’t always enjoyed a yummy muffin.

Lately, I have been having a tough time figuring out muffin flavours and combinations. I’ve infused with tea, filled with chia seeds but nothing has really been all that spectacular. I guess my lesson for today is that sometimes you just need to stick with the classics, I mean if people have been making things a certain way for hundreds of years perhaps there is a reason.

Now, this is certainly not to say that I’m going to stop trying all the weird combinations because we all know every once in a while one works and when it does - it’s so good. But for today we're staying old school.

Apple Pecan Streusel Muffins - such a classic right! The tart apple and crunchy nuts are perfect and with the streusel top, it’s that perfect bit of sweetness. So if you usually hit up a bakery or coffee shop on your way to work in the morning switch it up and make your own - the bakery may miss you but those few extra minutes of sleep you can enjoy makes it totally worth it!


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 12



2 cups flour

3 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp baking soda

1 cup sugar

1/2 tsp salt

2 eggs

1 cup sour cream

1/2 cup butter melted

1 1/2 cup grated apple

1/2 cup chopped peacans


3 tbsp flour

1/4 cup brown sugar

1/4 tsp cinnamon

2 tbsp cold butter


Preheat oven to 400 then prepare a muffin pan with 12 paper liners.

In a large bowl combine flour, baking powder, cinnamon, baking soda, sugar and salt. Toss in grated apples and chopped pecans until fully coated.

To the dry ingredients add eggs that have been lightly beaten, melted butter and sour cream and stir until just combined. Evenly divide the batter between your paper liners.

In a small bowl combine the ingredients for the streusel using a pastry cutter or 2 forks. Sprinkle streusel over the muffins then bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes before removing from the muffin pan then allow to cool completely on a cooling rack.


Caramelized Banana Muffins

A sweet twist on your traditional banana muffin. By caramelizing your bananas you end up with a sweet burst of flavor that is perfect for a special treat or really any day of the week!


So everyone loves muffins but I don’t know about you, but I find that my muffins at home are just never quite as good as the muffins you get at a bakery. I think it’s because my muffins never pop up quite as much and don’t have that delicious crunchy top - that is until now!

I have done quite a bit of research as to how to get this nice crunch top and I’m happy to say that with these muffins, I have cracked the code! They key for these ones is to fill your muffin cups nice and full, bake for 5 minutes at a high temperate, then reduce the heat - easy as can be!

So now banana muffins are such a classic and one of those muffins that most people tend to fall back on, but this one twists things up a little bit. This one is great when you want a banana muffin but you don’t have any overly ripe bananas, or you just want to make something a little bit different and extra special. For me, bananas cooked with a little butter and brown sugar are one of the most nostalgic flavors. When I was young one of my favorite treats was vanilla ice cream with warm bananas. My mom would cut a banana in half, put a little butter then sprinkle with brown sugar and microwave. Not sure where this delightful treat came from but it is seriously so delicious!

So go ahead and switch things up this weekend and make a batch of these, I promise you won’t be disappointed.


prep time 15 minutes

cook time 25 minutes

total time 40 minutes

servings 12


2 bananas

1/4 cup butter + 2 tbsp

2 tbsp brown sugar

1 cup white sugar

1/4 cup oil

3 tsp vanilla

2 eggs

3 cups flour

4 tsp baking powder

1/2 tsp salt

1 cup buttermilk


Preheat oven to 425. In a small saucepan melt 2 tbsp of butter then add in chopped bananas (slice in 1/2 inch slices then into 4 pieces). Sprinkle with brown sugar and sauté for 5 minutes until bananas are soft and caramelized.

In a large bowl combine sugar, oil, melted butter, vanilla and eggs then set aside. In a small bowl combine flour baking powder and salt.

To your liquid mixture add in 1/2 of the flour and half of the buttermilk. Stir until well combined then add in remaining flour and milk. Stir until just combined then add in 3/4 of your caramelized bananas. Divide between 12 paper-lined muffin tins then top with remaining bananas.

Bake for 5 minutes at 425 then reduce heat to 375 and bake another 20 minutes or until browned. Allow to cool on a cooling rack.


Lemon Chia Seed Muffins with Lemon Glaze

These lemon chia seed muffins give you that fresh flavour of lemon with all of the health benefits of chia seeds. The perfect switch up to your classic lemon poppyseed muffin.


I don’t know about you guys but when it gets cold outside (like it is here in Calgary right now) I just want to stay inside and bake all day. But the problem is, when it’s cold I don't always want to trek outside I’m always missing atlas one of the most important ingredients.

First off I wanted to make a lemon poppyseed loaf, because who doesn’t love a lemony loaf right? But the problem was my loaf pan was being used to make crackers (which will be posted soon), and the second problem, I didn’t have any poppyseeds.

Now the loaf problem is easily solved with muffins, but how about the poppyseeds? So after staring into my pantry for a few minutes, I spotted the lovely little chia seeds, which I have an overabundance of since I thought I would eat chia seed pudding all the time, then tried it and hated it.

Let me tell you I was very pleasantly surprised that the taste and texture are almost identical to poppyseed’s, yet you get the health benefits of chia seeds!!! So all and all it’s a win-win right? So if it’s cold where you are go ahead and stay home and whip up a batch of these lemon chia seed muffins.


prep time 20 minutes

cook time 15 - 18 minutes

total time 35 minutes

servings 12 muffins


2 cups flour

4 tbsp chia seeds

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup melted butter

1 cup milk

1 lemon


Preheat oven to 425. Line your muffin pan with 12 paper liners.

In a large bowl combine egg, sugar, melted butter, milk and juice + zest of 1 lemon. In a small bowl stir together flour, chia seeds sugar, baking powder and salt. Add the flour mixture into the wet ingredients and stir until just combined.

Divide batter evenly between 12 muffin tins and bake for 15-18 minutes or until a toothpick comes out clean.


2/3 cup icing sugar

1 1/2 tsp milk

zest of 1 lemon

In a small bowl whisk together icing sugar, milk and lemon zest. Once muffins are mostly cooled pour a spoonful of glaze over each muffin.


Sugar & Spice Muffins

These sugar + spice muffins are a great combination of a spiced muffin with a crunchy sweet top.


So now that I have been home for a little while and am finally settled I have had a chance to go through my old recipes. It sure is trip down memory lane looking at these old recipes and it also is interesting to see which recipes I wanted to take from my mom when I first moved away from home.

Now, this sugar & spice muffin recipe was one that I knew was guaranteed to be part of that list. As a child, one of my favourite days was when my mom would make these little treats. Certainly not the most healthy muffin you can have, which is probably why we only had them a couple of times a year, but hey, its New Year's Eve and the healthy eating starts tomorrow right!


prep time 15 minutes

cook time 20 minutes

total time 35 minutes

servings 12 muffins


1 3/4 cup flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/3 cup oil

3/4 cup sugar

1 egg

3/4 cup milk

1/4 cup melted butter

1/2 cup sugar

1 tsp cinnamon


Preheat oven to 350. Grease 12 muffin tins with butter (paper liners do not work with this recipe)

In a small bowl combine flour, baking soda, salt + nutmeg and set aside. In a medium bowl lightly beat egg then add oil, sugar + milk.

Add flour mixture to your wet ingredients and stir gently until just combined. Equally divide batter between 12 muffins and bake for 18-20 minutes or until toothpick comes out clean.

In a small bowl combine 1/2 cup sugar and cinnamon. In a second small bowl melt butter. Once muffins are slightly cooled dip the top your melted butter then in the cinnamon sugar mixture. Continue until all muffins are covered.