Muffins to Eat Now or Freeze for Later

by Emma Christensen

Muffins to Eat Now or Freeze for Later Recipe

Compact and perfectly portable, these banana muffins and cherry-oatmeal muffins make a superb breakfast for eating on the ride into work. Want an even better idea? Freeze those individual muffins for a quick grab-and-go on your way out the door.

Most muffin recipes seem to fall into either the doctor-recommended fiber-filled camp or the more indulgent camp of sugary cupcake cousins. Personally, I prefer something in the middle. I like to add some whole-wheat flour where its earthy flavor is welcome or yogurt for tanginess and tenderness. But I also want a muffin that I look forward to eating, which usually means factoring in a little butter and sugar.

After making a batch of banana muffins and cherry-oatmeal muffins on the weekend, wrap whatever doesn't get eaten in aluminum foil. These banana muffins and cherry-oatmeal muffins can last in the freezer for several weeks, awaiting weekday breakfast emergencies. Thirty seconds in the microwave or a few minutes in the toaster oven will warm one of those banana muffins up again and make sure your day starts off right.

Banana Muffins Recipe

Prep Time: 20 minutes

Cook time: 25 minutes

Yield: Makes 12 Banana Muffins

Banana Muffins Ingredients

1/2 cup (4 oz) unsalted butter, softened

1/2 cup (4 oz) granulated sugar

1/4 cup (2 oz) packed brown sugar

1 large egg

3 ripe bananas

1 teaspoon vanilla extract

1 cup (5 oz) all-purpose flour

3/4 cup (3.75 oz) whole-wheat flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon table salt

Optional: 1 cup chopped nuts or 1 cup chocolate chips, or 1 cup of a mix of both

Banana Muffins Recipe Instructions

Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups.

With an electric mixer, cream the softened butter and the sugars in a large mixing bowl until they are light and fluffy. Beat in the egg. In separate bowl, mash the bananas with a fork and mix in the vanilla. In another bowl, whisk together the flours, cinnamon, baking powder, baking soda and salt.

With the mixer on low speed, beat in 1/3 of the banana mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. If using, gently fold in the nuts and/or chocolate chips with a spatula.

Divide the batter between the muffin cups; the batter should reach just below the top of the cups.

Bake for 20-25 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean.

Allow to cool slightly before serving. If freezing, allow to cool completely, and then wrap tightly in aluminum foil. Muffins will keep frozen for up to a month and can be warmed by toasting in a toaster oven for a few minutes or heating for 30 seconds on HIGH in the microwave.

Cherry-Oatmeal Muffins Recipe

Prep Time: 20 minutes

Cook time: 25 minutes

Yield: Makes 12 Cherry-Oatmeal Muffins

Cherry-Oatmeal Muffins Ingredients

1 cup (4-5 oz) dried cherries

1/2 cup (4 oz) unsalted butter, softened

1/2 cup (4 oz) granulated sugar

1 large egg

1 cup (10 1/4 oz) plain yogurt

1 teaspoon almond extract

1/4 teaspoon vanilla extract

1 cup (3 1/2 oz) old-fashioned rolled oats

1 cup (5 oz) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

Cherry-Oatmeal Muffins Recipe Instructions

Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups.

Pour two cups of boiling water over the dried cherries in a small bowl. Allow the cherries to plump for at least 10 minutes and then drain.

With an electric mixer, cream the softened butter and the sugar in a large mixing bowl until they are light and fluffy. Beat in the egg. In a separate bowl, combine the yogurt, almond extract, and vanilla extract. In another bowl, whisk together the oats, flour, baking powder, baking soda and salt. Scoop out about 1/4 cup of the flour and toss this with the drained cherries (this helps them keep from sinking when mixed into the batter).

With the mixer on low speed, beat in 1/3 of the yogurt mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. With a spatula, gently fold in the cherries.

Divide the batter between the muffin cups; the batter should reach just below the top of the cups. Bake for 25-30 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean.

Available at Amazon.com: Eula Mae's Cajun Kitchen

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Banana Muffins & Cherry-Oatmeal Muffins - Muffins to Eat Now or Freeze for Later

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