Tag: muffins

Bakery Style Coconut Muffins

Bakery Style Coconut Muffins

Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins! I don’t know about you but I love coconut treats! If your a coconut fan too these muffins are a must try! 

Bakery Style Banana Muffins

Bakery Style Banana Muffins

These Bakery Style Banana Muffins are the best! They’re moist, full of banana flavour, and not too sweet. The bakery style gives these muffins a fluffy texture and the perfect muffin top! My toddlers and I make these banana muffins nearly every other week. They 

Oatmeal Banana Muffins with Streusel Topping

Oatmeal Banana Muffins with Streusel Topping

These muffins are a fun take on the classic banana muffins. These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. 

We always end up with ripe bananas, I’m complaining as my toddler’s and I love banana baked goods. We usually bake banana muffins or banana bread but this time we wanted to try something different. I had some left over oats from a previous recipe and decided to add them in. If you’ve been following my recipes for awhile you know I love streusel toppings on muffins, so I added a brown sugar and oat streusel on top.

These muffins are so delicious and easy to prepare. If you’re bored of regular banana muffins and looking for a change then this recipe is for you!

How to Make Oatmeal Banana Muffins

Preheat oven to 425F and line your muffin pan with 12 liners.

Making the Muffin Batter

In a large bowl mash the bananas until there are no large pieces left. Mix in the sugar. Followed by the egg and oil. Mix well to combine.

In a medium sized bowl whisk together flour, baking powder, baking soda, and salt. Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing. Fold in the rolled oats.

Divide the batter evenly amongst the muffin tins.

How to Make the Streusel Topping

In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. The streusel should be crumbly in texture. If it is too wet and all sticking together add small amounts of flour and brown sugar until the crumbled texture achieved. Evenly sprinkle the streusel mixture on top of each muffin tin.

Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack to cool completely.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Oatmeal Banana Muffins with Streusel Topping!

If you make these muffins you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Banana Recipes:

Oatmeal Banana Muffins with Streusel Topping

Jessie M
These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. A fun take on the classic banana muffin.
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Servings 12 Muffins

Ingredients
  

Muffins Base

  • 3 large ripe bananas
  • 3/4 C white sugar
  • 1 large egg
  • 1/3 C vegetable oil
  • 1 & 1/4 C all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C rolled oats

Streusel Topping

  • 2 tbsp butter melted
  • 2 tbsp all purpose flour
  • 2 tbsp rolled oats
  • 2 tbsp brown sugar

Instructions
 

  • Preheat oven to 425F and line your muffin pan with 12 liners.

Muffin Batter

  • In a large bowl mash the bananas until there are no large pieces left.
  • Mix in the sugar.
  • Add the egg and vegetable oil and mix till combined.
  • In a medium sized bowl whisk together flour, baking powder, baking soda, and salt.
  • Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
  • Fold in the rolled oats.
  • Divide the batter evenly amongst the muffin tins.

Streusel Topping

  • In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. The streusel should be crumbly in texture. If it is too wet and all sticking together add small amounts of flour and brown sugar until the crumbled texture achieved.
  • Evenly sprinkle the streusel mixture on top of each muffin tin.
  • Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
  • Let them cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

These muffins are best served the same day you bake them. They can be kept in an airtight container at room temperature up to 3 days.
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Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

These bakery style chocolate chip muffins are perfect. They’re fluffy, flavourful, have just the right amount of chocolate, and boast a tall crunchy muffin top. I love everything about muffins from how easy they are to make and how delicious they all taste,to how they 

Bakery Style Gingerbread Muffins

Bakery Style Gingerbread Muffins

These bakery style gingerbread muffins are perfect for getting you into the Christmas season spirit. With molasses, ginger, cinnamon, and cloves baked in, they taste just like gingerbread men in muffin form. Soft, fluffy, and topped with coarse sugar. The bakery style makes them have 

Apple Cinnamon Muffins with Cinnamon Streusel Topping

Apple Cinnamon Muffins with Cinnamon Streusel Topping

These apple cinnamon muffins with cinnamon streusel topping are moist, fluffy, full of apple flavour and topped with a crunchy cinnamon streusel.

This Fall my toddlers and I have been baking a lot of pumpkin treats. I wanted to switch it up and use another great Fall flavour, apples. I bake with apples all year round because they’re always available but apple baked goods in the Fall always taste the best.

Why You’ll Love These Muffins

Perfect muffin texture – These muffins are so soft, fluffy, and moist! Paired with the crunchy topping they really have the perfect texture.

Easy to make- The muffins are made in one bowl and use simple ingredients you probably already have at home.

Amazing Taste- Apples and cinnamon are such a fantastic food combination and not overly sweet. These muffins are great for fall but you can enjoy them all year long!

apple cinnamon muffins with cinnamon streusel topping

How to Make These Muffins

Preheat oven to 425F and line muffin pan with liners. Peel and finely chop your apples until you have 1 cup worth. I find it takes 2 medium sized apples.

Muffin Batter

In a large bowl whisk together flour, sugars, salt, baking powder, and cinnamon. Add in the oil, milk, beaten egg and mix just until combined. Fold in the chopped apples. Add batter to the muffin pans, filling them 3/4 full.

Streusel Topping

In a small bowl whisk together flour, sugar, and cinnamon together. Add in the melted butter and mix everything together. The mixture will be the texture of wet sand.

Sprinkle streusel topping evenly over muffin batter.

apple cinnamon muffin batter with the crumble topping added ready for the oven

Bake for 5 minutes at 425 F then reduce oven temperature to 350 F and bake for an additional 15 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan for 5 minutes before removing to cool on a wire rack.

apple cinnamon muffins with streusel topping

What type of apples should I use?

You can use any type of apple, it does not need to be a baking apple! Baking apples are used when you want the apple to keep it’s shape when baked. Since we are cutting our pieces up small to mix in with the batter any apple type will do!

Storing the Muffins

These muffins should be stored at room temperature in an airtight container up to 3 days after baking. These muffins are best enjoyed on the same day they’re baked. After the topping will start to lose their crunch, but still taste great.

apple cinnamon muffins with crunchy topping

If you try these apple cinnamon muffins with streusel topping let me know how you liked it by leaving a rating and comment below!

For more delicious baking ideas you can follow me on Pinterest or Instagram @jessiebakestreats .

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Apple Cinnamon Muffins with Cinnamon Streusel Topping

Jessie M
These apple cinnamon muffins with cinnamon streusel topping are moist, fluffy, full of apple flavour and topped with a crunchy cinnamon streusel.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, dessert, Snack
Cuisine American
Servings 10 muffins

Ingredients
  

Muffin Batter

  • 1 & 1/2 C all purpose flour
  • 1/2 C white sugar
  • 1/2 C brown sugar firmly packed
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/3 C vegetable oil
  • 1/3 C milk
  • 1 large egg beaten at room temperature
  • 1 C peeled apples chopped into small pieces

Streusel Topping

  • 1/4 C white sugar
  • 3 tbsp all purpose flour
  • 1 tsp ground cinnamon
  • 2 tbsp butter melted

Instructions
 

  • Preheat oven to 425F and line muffin pan with liners.

Muffin Batter

  • Peel and finely chop your apples until you have 1 cup worth, set aside. I find it takes 2 medium sized apples.
  • In a large bowl whisk together flour, sugars, salt, baking powder, and cinnamon.
    1 & 1/2 C all purpose flour, 1/2 C white sugar, 1/2 C brown sugar, 2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp salt
  • Add in the oil, milk, egg and mix just until combined.
    1/3 C vegetable oil, 1/3 C milk, 1 large egg beaten
  • Fold in the chopped apples.
    1 C peeled apples chopped into small pieces
  • Add batter to the muffin pans, filling them 3/4 full.

Topping

  • In a small bowl whisk together flour, sugar, and cinnamon together.
    1/4 C white sugar, 3 tbsp all purpose flour, 1 tsp ground cinnamon
  • Add in the melted butter and mix everything together. The mixture will be the texture of wet sand.
    2 tbsp butter
  • Sprinkle streusel topping evenly over muffin batter.
  • Bake for 5 minutes at 425 F then reduce oven temperature to 350 F and bake for an additional 15 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the muffin pan for 5 minutes before removing to cool on a wire rack.
  • Enjoy!
Keyword apple cinnamon muffins with crumb topping, apple muffin, apple muffin recipe, apple muffins, easy apple muffins recipe, how to make a crumb topping, how to make apple muffins, how to make streusel topping, moist apple muffins, the best apple muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

We bake a lot of muffins. With two toddlers muffins make a great and easy snack. They are also one of our favourite things to bake together. My toddlers love how everything is mixed by hand (not the stand mixer). Since we bake muffins at 

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour. They truly are the perfect pumpkin muffins! Fall is finally almost here and I am so excited to 

Peach Crumb Muffins

Peach Crumb Muffins

I don’t know about you but I love any dessert that has a crumb/streusel topping. These peach crumb muffins are moist, delicious, and have a perfect sweet crunchy top.

I’ve made these muffins with both fresh and canned peaches and they turn out great either way. They definitely need to be on your summer baking list, but you can enjoy them all year long!

the best peach crumb muffins

My toddlers are not huge fans of peaches. However, every time we bake these I keep the bowl of cut peaches close by and they will snack on them as we bake. This recipe is great for baking with younger children because it involves lots of pouring and stirring. My toddlers were doing really well adding the crumb mixture on top of the muffins until they tasted it. After that any crumb mixture they scooped up went right into their mouths.

How to Make These Muffins

Start by preheating your oven to 425 F and lining your muffin pan with 10 liners.

Peach Muffin Batter

In a large bowl whisk together flour, white sugar, baking powder, and salt. Set 1/2 C of peaches aside and mix remaining peaches into the bowl.

Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.

peach muffin batter

Fill muff tins 3/4 full and top with the reserved peaches.

Crumb Topping

In a medium size bowl whisk together flour, sugar, and cinnamon. Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture. Add the crumb topping to each of the muffins.

peach crumb muffin batter ready for the oven

Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Let muffins cool fully before enjoying.

peach crumb muffins

What Kind of Peaches Should I Use?

I have made this recipe with both canned and fresh peaches and it works great using either!

Storing The Muffins

These muffins are best eaten on the day you bake them. After that the crumb topping becomes moist and no longer crunchy. You can store these muffins at room temperature for up to two days.

peach crumb muffins

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Peach Crumb Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Peach Crumb Muffins

Jessie M
Sweet, moist, and topped with a delicious crumble topping. These peach muffins make a great snack or quick breakfast.
Prep Time 15 mins
Cook Time 20 mins
Servings 10 muffins

Ingredients
  

Peach Muffin

  • 1 & 1/4 C all-purpose flour
  • 2/3 C white sugar
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 C peeled and chopped peaches fresh or canned
  • 1/2 C milk at room temperature
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1/4 C vegetable oil

Crumb Topping

  • 3 tbsp cold unsalted butter
  • 5 tbsp all-purpose flour
  • 1/4 C white sugar
  • 1/8 tsp cinnamon

Instructions
 

  • Preheat oven to 425 F and grease or line a muffin pan with 10 muffin cups.

Peach Muffins

  • In a large bowl whisk together flour, white sugar, baking powder, and salt.
  • Set 1/2 C of peaches aside and mix remaining peaches into the bowl.
  • Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.
  • Fill muff tins 3/4 full and top with the reserved peaches.

Crumb topping

  • In a medium size bowl whisk together flour, sugar, and cinnamon.
  • Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture.
  • Add the crumb topping to each of the muffins.
  • Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
  • Let muffins cool fully before enjoying.

Notes

These muffins are best enjoyed on the day baking. After that the crumb topping because moist. 
 
Store muffins at room temperature for up to 2 days. 
Keyword easy muffin recipes, homemade peach muffins, muffins, peach crisp, peach crumb muffins, peach muffins, summer peach desserts
Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

In the summer months we make a lot of banana muffins, I think it must have something to do with heat ripening my bananas so quickly. I am not complaining though, banana muffins are our favourite muffins to eat. I like to switch it up