Ooey Gooey Monkey Bread Muffins (From Scratch!)

I have been wanting to make monkey bread for quite some time now and I finally got around to doing it. Usually people make monkey bread in a loaf pan or a bundt cake pan but I love making individual sized portions so I took the muffin tin route. These remind me of a cross between a cinnamon roll and cake. They are so soft, full of cinnamon, and perfect straight out of the oven when they are warm. I ate way too many of these so I suggest you give them a try!

*Makes: 18 muffins

Ingredients

For the dough:

• 2 cups (480ml) of milk
• 2 tbsp granulated sugar
• 2 tbsp butter
• 3-3 1/2 cups (450g) all purpose flour
• 1 tsp salt
• 1 package yeast (1/4 oz or 2 1/4 tsp)
• 2 tsp ground cinnamon
• 1/2 cup (100g) granulated sugar
• 4 tbsp butter, melted

For glaze:

• 1 1/2 cup (220g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream or milk
• pinch of salt

Apple Streusel Muffins

Here's another one of my "experiments" from last week. I decided to use up my about-to-go-bad apples and make some Apple Streusel Muffins. They turned out way better than I imagined (just like the chocolate & pear muffins) and they made my kitchen smell divine for hours and hours, even before I put them in the oven. If you love the taste and smell of apples & cinnamon, give these ones a try!

*Makes: 17 muffins

Ingredients

For muffins:

• 2 cups (260g) plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (70g) softened butter
• 1 cup (200g) granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups (240g) peeled and diced apples
• 1 tsp cinnamon
• 1/2 tsp nutmeg

For topping:

• 1/3 cup (80g) dark brown sugar
• 1 tbsp flour
• 1 tsp ground cinnamon
• 1/2 nutmeg
• 1 tbsp butter, soft or melted

Gluten Free Lemon Poppy Seed Muffins

It's been over a week since I stepped foot in our kitchen (we were on vacation so it wasn't by choice) and after being home and doing loads and loads of laundry, I couldn't resist baking any longer. I decided to return to baking by making some lemon poppy seed muffins, and making them gluten free of course. While away, I also decided that I want to keep cooking and baking gluten free, but still bake with gluten for those who don't have a sensitivity. So I will be doing both now! Anyway, these are my lovely gluten free lemon poppy seed muffins with lemon icing (if you love lemon, this icing just tops it off!) Go ahead and give them a try!

*Makes: 12 muffins

Ingredients

For dough:

• 2 cups (280g) gluten-free plain flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) sugar
• zest 1 lemon
• 2 teaspoons (or more) of lemon juice
• 2 tablespoons poppy seeds
• 8 tablespoons (120g) butter, at room temperature
• 1 cup (220g) sour cream
• 2 large eggs, beaten

For lemon icing:

• 3 tablespoons of confectioners sugar
• 2 teaspoons of lemon juice (give or take)