Ingredients:
- All-purpose flour: 2 cups (260 g)
- Light brown sugar: ½ cup (100 g)
- Ground cinnamon: 1 teaspoon (2.6 g)
- Baking powder: 1¼ teaspoons (5 g)
- Salt: ½ teaspoon (3 g)
- Chopped pecans: ½ cup (60 g)
- Large egg: 1 (50 g)
- Almond milk: ⅔ cup (160 g)
- Avocado oil: ¼ cup (54 g)
- Maple syrup: ⅔ cup (144 g)
- Vanilla extract: 1 teaspoon (4 g)
- Pecan Streusel Topping:
- All-purpose flour: ¾ cup (90 g)
- Brown sugar: ⅓ cup (71 g)
- Ground cinnamon: 1 teaspoon (2.6 g)
- Salt: ¼ teaspoon (1.5 g)
- Unsalted butter, melted: ¼ cup (57 g)
- Chopped pecans: ½ cup (60 g)

Instructions:
Preheat the oven to 425°F (220°C) and line a 12-count muffin pan with 6 muffin liners, leaving every other muffin space empty. In a large mixing bowl, whisk together the egg, almond milk, vegetable oil, maple syrup, and vanilla extract until smooth. Add in the flour, brown sugar, cinnamon, baking powder, salt, and chopped pecans. Fold the dry ingredients into the batter until just combined. For the streusel topping, melt the butter in the microwave for 30 seconds. Then add in the flour, brown sugar, cinnamon, salt, and pecans. Stir the mixture until it has a crumbly texture.
Fill each muffin liner with 2½ to 3 tablespoons of batter. Add a heaping teaspoon of the streusel topping on top, pressing it gently onto the batter.
Bake the muffins for 7 minutes at 425°F (220°C). Without opening the oven, change the temperature to 350°F (180°C) and bake for 15-18 more minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before transferring them to a wire rack. This recipe made 9 muffins.

Moist maple muffins packed with chopped pecans and topped with a buttery brown sugar streusel. An easy homemade muffin recipe that bakes up in about 20.

Maple Pecan Streusel Muffins Recipe | Josephine's Baking

Maple Pecan Streusel Muffins

Ingredients:
- Light brown sugar: ⅓ cup (67 g)
- Molasses: 3 tablespoons (63 g)
- Avocado oil: 2 tablespoons (28 g)
- Large egg: ½ (approx. 25 g)
- Vanilla extract: 1 teaspoon (4 g)
- Almond milk: ⅔ cup (160 g)

Instructions:
Preheat the oven to 425°F (218°C) and line a muffin tin with muffin liners. In a large bowl, mix the brown sugar, molasses, avocado oil, egg, vanilla extract, and almond milk until smooth. Add in the flour, baking soda, baking powder, ground ginger, cinnamon, salt, cloves, and nutmeg and gently whisk together until the dry ingredients are just combined.
Add the chocolate chips last and gently mix into the batter. Scoop the batter evenly into the prepared muffin tin, filling each cup to the top of the muffin tin. Also added a few extra chocolate chips to the top of the batter once portioned into the muffin liners.
Bake at 425°F for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean.

This recipe made 8 muffins.

Warmly spiced gingerbread muffins with molasses, almond milk, and melty chocolate chips baked in. An easy dairy-optional muffin recipe that comes.

Chocolate Chip Gingerbread Muffins Recipe | Josephine's Baking

Chocolate Chip Gingerbread Muffins

Ingredients:
- Light brown sugar: ½ cup
- Eggs: 1 egg
- Greek yogurt: ⅓ cup
- Pure vanilla extract: ½ tablespoon (7 g)
- Heavy cream: ⅓ cup
- All-purpose flour: 1 ¼ cups (150 g)
- Baking powder: ½ tablespoon (5 g)
- Baking soda: ¼ teaspoon (1.5 g)
- Matcha Powder: 2 tablespoons (10 g)
- Salt: ¼ teaspoon (1.5 g)
- Almond Streusel Topping:
- Chopped almonds: ½ cup (60 g)
- Salted, melted butter: ¼ cup (57 g)
- Light brown sugar: ⅓ cup (67 g)
- Flour: 1 cup

Instructions:
Preheat the oven to 375°F (190°C).

Muffin Batter: In a large bowl add in the oil, sugar, yogurt, egg, heavy cream and vanilla extract. Whisk this together for about a minute.
Add in the flour, baking powder, baking soda, matcha powder, and salt. Fold the dry ingredients into the batter until just combined.

Almond Streusel: In a small bowl, melt the butter and add the sugar, flour, and chopped almonds.
Mix this together lightly with a fork until crumbles have formed. Line a muffin pan with muffin liners. Add about 4 tablespoons of the batter into each muffin liner.
Top the muffin batter off with about 2 tablespoons of the almond streusel.
Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter. This recipe made 6 muffins.

Tender matcha muffins topped with a crunchy almond streusel and made with Greek yogurt for a moist crumb. An easy bakery-style muffin recipe that comes.

Matcha Almond Streusel Muffins Recipe | Josephine's Baking

Matcha Almond Streusel Muffins

Ingredients:
- All-purpose flour: 1 cup (130 g)
- Cocoa powder (unsweetened): ⅓ cup (35 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1.5 g)
- Salt: ¼ teaspoon (1.5 g)
- Light brown sugar: ¾ cup (150 g)
- Large egg: 1 (50 g)
- Almond milk: ¾ cup (180 g)
- Vegetable oil: ¼ cup (54 g)
- Vanilla extract: 1 teaspoon (4 g)
- Instant espresso powder: 1 tablespoon (5 g)
- Semi-sweet chocolate chips: ¾ cup (130 g)
- Instructions:

Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with 6 muffin liners. In a small bowl, heat up the almond milk and dissolve the espresso powder in the hot milk. Set aside to cool to room temperature.
In a large mixing bowl, beat the egg, milk, vegetable oil, vanilla extract, and the cooled espresso mixture until well combined. Add in the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, chocolate chips and brown sugar and whisk together until the flour is just combined. Divide the batter evenly among the 6 muffin liners, filling them almost to the top for large, domed muffins.
Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. 

Optionally, sprinkle a few more chocolate chips to melt on top of the muffins as soon as they come out of the oven.

Double chocolate muffins deepened with espresso powder for a rich, coffee-forward flavor in every bite. An easy one-bowl muffin recipe with no mixer.

Chocolate Espresso Muffins Recipe | Josephine's Baking

Chocolate Espresso Muffins

Ingredients:

Muffin Batter:
Avocado oil: 3 tablespoons (45 g)
Light brown sugar: ½ cup
Eggs: 1 egg
Greek yogurt: ⅓ cup
Pure vanilla extract: ½ tablespoon (7 g)
Heavy cream: ⅓ cup
All-purpose flour: 1 ¼ cups (150 g)
Baking powder: ½ tablespoon (5 g)
Baking soda: ¼ teaspoon (1.5 g)
Salt: ¼ teaspoon (1.5 g)
Strawberries: 1/2 cup roughly chopped

Almond Streusel Topping:
Chopped almonds: ½ cup (60 g)
Salted, melted butter: ¼ cup (57 g)
Light brown sugar: ⅓ cup (67 g)
Flour: 1 cup

Instructions:
Preheat the oven to 375°F (190°C). 

Muffin Batter: In a large bowl add in the oil, sugar, yogurt, egg, heavy cream and vanilla extract. Whisk this together for about a minute. Add in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the batter until just combined.
Roughly chop 3-5 strawberries until you have half a cup. Fold these into the batter

Almond Streusel: In a small bowl, melt the butter and add the sugar, flour, and chopped almonds. Mix this together lightly with a fork until crumbles have formed. Line a muffin pan with muffin liners.
Add about 4 tablespoons of the batter into each muffin liner. Top the muffin batter off with about 2 tablespoons of the almond streusel.
Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter. 

This recipe made approx. 6 muffins.

Tender muffins made with Greek yogurt and fresh strawberries, topped with a crunchy almond streusel. An easy homemade muffin recipe that comes together.

Strawberry Almond Streusel Muffins Recipe | Josephine's Baking

Strawberry Almond Streusel Muffins

Ingredients:
- Large egg: 1 (50 g)
- Light brown sugar: ½ cup (100 g)
- Avocado oil: ⅓ cup (70 g)
- Greek yogurt: ¼ cup (60 g)
- Freshly squeezed mandarin juice: ⅓ cup (80 g)
- Vanilla extract: 1 teaspoon (4 g)
- Salt: ½ teaspoon (3 g)
- Flour: 1 and ¼ cups (160 g)
- Baking powder: ½ teaspoon (2 g)
- Poppy Seeds: 2 tablespoons (20 g)
- Mandarin Orange Glaze:
- Powdered sugar: 1 cup (120 g)
- Mandarin zest: 1 teaspoon (2 g)
- Freshly squeezed mandarin juice: 3-4 tablespoons (45-60 g)

Instructions:
Preheat oven to 400°F (204°C) and freshly squeeze about ⅓ cup of mandarin juice. In a large bowl, add in the egg, sugar, oil, greek yogurt, mandarin juice and vanilla extract. Whisk this together for 1-2 minutes. Then, add in the flour, baking soda, salt, and poppy seeds.
Line your muffin pan with cupcake liners or parchment cups. Portion the batter into the cups, with about 6 ounces per muffin.
Bake for about 14-16 minutes, or until you can press the top of a muffin and it springs back. For the glaze, freshly squeeze 3-4 tablespoons of mandarin juice. Then combine the powdered sugar, juice, and zest into one bowl. Add in the juice one tablespoon at a time until I got the consistency I wanted.
Once the muffins are done baking, let them cool for 30 minutes. Then dip them into the glaze. 

This recipe made 8 muffins.

Bright citrus muffins made with fresh mandarin juice, Greek yogurt, and poppy seeds throughout the crumb. An easy one-bowl muffin recipe with no mixer.

Mandarin Orange Poppyseed Muffins Recipe | Josephine's Baking

Mandarin Orange Poppyseed Muffins

Ingredients:

Muffin Batter:
1 egg - 45g
½ cup of oat milk - 120g
3 tablespoons of avocado oil - 42g
1 teaspoon of pure vanilla extract - 5g
1 cup of all purpose flour - 125g
½ cup of brown sugar - 100g
1 teaspoon of baking powder - 5g
½ teaspoon of salt - 2.5g

Cinnamon Filling:
1 tablespoon of cinnamon - 8g
4 tablespoons of brown sugar - 200g
2 tablespoons of oat milk - 30g

Vanilla Glaze:
1 teaspoon of pure vanilla extract - 5g
1 tablespoon of oat milk - 15g
½ cup of powdered sugar - 60g

Instructions:
To start, preheat the oven to 375°F (190°C). Then Line my muffin tray with cupcake liners. After, Start the muffin batter by. In a large mixing bowl, whisk together the egg, oat milk, avocado oil, and vanilla extract until smooth.
Once this was combined, Add in the flour, brown sugar, baking powder, and salt and whisked this together for 2-3 minutes. In a smaller bowl, I prepared the cinnamon swirl filling by combining the cinnamon, brown sugar, and oat milk. Mix until a smooth, thick liquid forms. In each cupcake liner, Add in 3 ounces of muffin batter then a teaspoon of the cinnamon filling on top. I repeated this 3 more times, until I was out of muffin batter and cinnamon filling. Take a knife and lightly swirled the batter in each cupcake liner.
Bake these for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 8. Once these were done baking, Let them cool for 15 minutes. While the muffins are cooling, Combine the vanilla extract, oat milk, and powdered sugar in a bowl. Stir until a smooth glaze forms.
Finally, Drizzle the vanilla glaze over the top of each one.

Soft oat milk muffins with a swirl of cinnamon sugar baked into the center and a golden cinnamon top. An easy muffin recipe that comes together in one.

Cinnamon Swirl Muffins Recipe | Josephine's Baking

Cinnamon Swirl Muffins

Ingredients: 

Salted butter, melted – ½ cup (113g)
Eggs – 2 large (approx. 100g)
Dark brown sugar – 1 cup (200g)
Vanilla extract – 1 teaspoon (5ml)
Avocado oil – ⅓ cup (80ml)
Pumpkin purée – 1 cup (240g)
All-purpose flour – 2 cups (250g)
Baking powder – 1 tablespoon (12g)
Baking soda – ½ teaspoon (2g)
Salt – ¼ teaspoon (1g)
White chocolate chips – 1 cup (170g)

Crumble Topping:
Salted butter, melted – ¼ cup (57g)
Dark brown sugar – ⅓ cup (67g)
All-purpose flour – ½ cup (63g)

In honor of the fall drinks starting to come out, I’m also inserting my first of many (probably) pumpkin recipes . 
1. Start by preheating my oven to 425°F (220°C). 
2. Combine the crumble topping first and let this rest in the fridge while Make the muffin batter. 
3. In a large mixing bowl, Combine the butter, eggs, vanilla extract, olive oil, pumpkin puree and dark brown sugar. Whisk this together for 3-4 minutes.
4. Then Add in the dry ingredients: flour, baking powder, baking soda, and a pinch of salt. Whisk this together until the muffin batter was fully combined.
5. Then Add in the white chocolate chips and gently folded them in the batter.
6. In a lined muffin pan, Scoop 6 ounces of batter into each serving and topped it with the crumble topping and a few more white chocolate chips. 
7. The muffins go into the preheated oven at 425°F (220°C) for 5 minutes. 
8. After 5 minutes, I reduce the oven temperature to 350°F (175°C) and let them bake for 18-20 more minutes. Take them out of then oven once stick a toothpick into the muffin and have it come out clean.

Moist pumpkin muffins made with dark brown sugar and avocado oil, loaded with white chocolate chips and a streusel top. An easy fall muffin recipe that.

White Chocolate Pumpkin Crumble Muffins Recipe | Josephine's Baking

White Chocolate Pumpkin Crumble Muffins

Muffin Ingredients:
Salted butter, melted – ½ cup (113g)
Eggs – 2 large (approx. 100g)
Dark brown sugar – 1 cup (200g)
Vanilla extract – 1 teaspoon (5ml)
Avocado oil – ⅓ cup (80ml)
All-purpose flour – 2½ cups (313g)
Baking powder – 1 tablespoon (12g)
Baking soda – ½ teaspoon (2g)
Salt – ¼ teaspoon (1g)
Oat milk – 1 cup (240ml)
Mini chocolate chips – 1 cup (170g)

Crumble Topping:
Salted butter, melted – ¼ cup (57g)
Dark brown sugar – ⅓ cup (67g)
All-purpose flour – ½ cup (63g)

Instructions:
Preheat oven to 425°F (220°C). This high temperature will help create a tall, golden muffin top.
In a small bowl, combine the crumble topping ingredients: melted butter, brown sugar, and flour. Mix until crumbly, then place in the fridge to chill. In a large mixing bowl, combine the melted butter, eggs, vanilla extract, avocado oil, and dark brown sugar. Whisk for 3–4 minutes until smooth and glossy. Add in the flour, baking powder, baking soda, salt, and oat milk. Whisk until a thick, fully combined batter forms.
Fold in the mini chocolate chips.
Line a muffin tin and scoop 6 oz (about 170g) of batter into each cavity. Top with the chilled crumble and a few extra chocolate chips.
Bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes, or until a toothpick comes out clean.

Let cool before serving. Makes approximately 9 bakery-style muffins.

Moist double-chocolate muffins made with dark brown sugar and topped with a buttery crumble and extra chocolate chips. An easy bakery-style muffin.

Chocolate Chip Crumble Muffins Recipe | Josephine's Baking

Chocolate Chip Crumble Muffins

Ingredients:
- 2 large eggs
- ⅓ cup of avocado oil (72g)
- 1 teaspoon of vanilla extract (2g)
- ½ cup of brown sugar (85g)
- 1 and ¼ cup of flour (156g)
- ¼ cup of cocoa powder (31g)
- 1 teaspoon of baking powder (2g)
- ½ teaspoon of salt (1g)
- 1 cup of dark chocolate chips (200g)
- 1 cup of raspberries (125g)

Instructions:
In a large bowl, whisk together the eggs, avocado oil, vanilla extract, and brown sugar. Whisk this together for 3-4 minutes, then added in the dry ingredients: flour, cocoa powder, baking powder, and salt. Mix the batter well, then added in the dark chocolate chips and chopped up raspberries.
Fold both into the batter. In a lined muffin pan, Portion out each muffin at about 6 ounces each. This recipe makes 12 muffins! Top each muffin with a few more dark chocolate chips and raspberries and baked this at 400F/ 204C for 15-20 minutes.

Rich cocoa muffins bursting with fresh raspberries for a tart contrast against the deep chocolate crumb. An easy one-bowl muffin recipe with no mixer.

Dark Chocolate Raspberry Muffins Recipe | Josephine's Baking

Dark Chocolate Raspberry Muffins

Muffin Ingredients:
Large egg – 1 (approx. 50g)
Salted butter, melted – ¼ cup (57g)
Oat milk – ½ cup (125ml)
Vanilla extract – ½ tablespoon (7ml)
Avocado oil – 1 tablespoon (14g)
Granulated sugar – ½ cup (100g)
All-purpose flour – 1¼ cups (158g)
Baking powder – ½ tablespoon (7g)
Baking soda – ½ teaspoon (2g)
Salt – ½ teaspoon (2g)
Fresh blueberries – 1 pint (about 275ml or 150g)

Streusel Topping:
Unsalted butter, melted – ¼ cup (57g)
Granulated sugar – ⅓ cup (67g)
All-purpose flour – ⅔ cup (83g)

Instructions:
In a large bowl, whisk together the egg, oat milk, vanilla extract, and avocado oil.

Melt the butter and add it to the bowl, along with the granulated sugar. Mix well.

Add the flour, baking powder, baking soda, and salt to the bowl. Stir until a thick cake batter forms.

Gently fold in the fresh blueberries.

Line a muffin pan with liners and scoop about 6 oz (170g) of batter into each portion. Set aside.

Preheat the oven to 425°F (218°C).

In a separate bowl, mix together the streusel ingredients until crumbly.

Spoon about 1 tablespoon of streusel on top of each muffin. (You may have some leftover.)

Bake at 425°F (218°C) for 18 minutes, or until the tops are golden and a toothpick comes out clean.

Let cool before serving. Makes approximately 11 muffins.

Tender muffins packed with fresh blueberries and topped with a buttery vanilla streusel that bakes golden. An easy homemade muffin recipe with no stand.

Blueberry Streusel Muffins Recipe | Josephine's Baking

Blueberry Streusel Muffins

Ingredients:
Mashed bananas – 1 cup (300g)
Avocado oil – 6 tablespoons (81.6g)
Large eggs – 2 (105g)
Vanilla extract – 1 teaspoon (4.8g)
All-purpose flour – 1½ cups (180g)
Brown sugar – ½ cup (100g)
Baking soda – 1 teaspoon (4.8g)
Baking powder – 1 teaspoon (4.8g)
Cinnamon – 1 teaspoon (4.8g)
Salt – ½ teaspoon (2.4g)
Chopped nuts (e.g. walnuts) – ½ cup (75g)
Chopped dark chocolate – 1 cup (150g)

Instructions:
In a large bowl, whisk together the eggs, avocado oil, and vanilla extract.

Mash 1 cup of ripe bananas (about 2 large bananas) and stir into the wet mixture until fully combined.

Add in the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Stir until a thick batter forms.

Fold in the chopped nuts and dark chocolate.

Line a muffin pan and scoop 6 oz (170g) of batter into each cavity. This recipe makes 12 muffins.

Sprinkle additional chopped nuts and dark chocolate on top of each muffin.

Bake at 425°F (218°C) for 7 minutes, then reduce the temperature to 350°F (177°C) and bake for another 10 minutes. Do not open the oven during the temperature change.

Let cool before serving.

Moist banana muffins loaded with dark chocolate chunks and walnuts throughout the ripe banana crumb. An easy one-bowl muffin recipe with no mixer.

Dark Chocolate Chunk Banana Nut Muffins Recipe | Josephine's Baking

Dark Chocolate Chunk Banana Nut Muffins

Muffin Ingredients:
Melted butter – 2 tablespoons (28g)
Avocado oil – ⅛ cup (27g)
Granulated sugar – ¼ cup (50g)
Light brown sugar – ⅙ cup (33g)
Large egg – 1 (approx. 50g)
Vanilla extract – ½ tablespoon (7g)
Baking powder – 1 teaspoon (4g)
Baking soda – ¼ teaspoon (1g)
Cinnamon – 1 teaspoon (2.6g)
Ground ginger – ½ teaspoon (1g)
Ground cardamom – ½ teaspoon (1g)
Allspice – ¼ teaspoon (0.5g)
Salt – 1 teaspoon (6g)
All-purpose flour – 1⅓ cups (173g)
Vanilla Chai Tea Liquid Mix – 1 cup (240ml)

Walnut Streusel Topping:
Melted butter – 4 tablespoons (56g)
Brown sugar – ½ cup (100g)
Granulated sugar – 1 tablespoon (12g)
Finely chopped pecans – ¼ cup (30g)
All-purpose flour – 2 tablespoons (15g)
Cinnamon – 1 teaspoon (2.6g)

Instructions:
In a small mixing bowl, prepare the streusel topping by melting the butter and mixing in the brown sugar, granulated sugar, chopped pecans, flour, and cinnamon. Set aside.

In a large mixing bowl, combine all muffin ingredients and mix until fully combined.

Line 8 cupcake molds with liners. Using a 3-ounce cookie scoop, portion 6 ounces of batter into each mold. Top each with about 1 tablespoon of streusel.

Bake at 400°F (204°C) for 15 minutes, or until the tops are golden brown.

Let cool for 30 minutes, then finish with a vanilla glaze and a sprinkle of cinnamon.

Tips & Notes:
For an extra chai kick, sprinkle additional chai spices into the glaze.

Tender vanilla muffins spiced with chai and topped with a buttery crumble for a warm, bakery-style finish. An easy one-bowl muffin recipe with avocado.

Vanilla Chai Crumble Muffins Recipe | Josephine's Baking

Vanilla Chai Crumble Muffins

Cardamom Meringue Cookies

Ingredients:
2 egg whites
⅓ cup granulated sugar (67g)
½ teaspoon ground cardamom (1g)
½ teaspoon lemon juice (2.5ml)

Instructions:
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, whisk the egg whites on medium speed until frothy.

Add lemon juice and continue whisking. Gradually add in the sugar, 1 tablespoon at a time, until the mixture forms stiff, glossy peaks.

Gently fold in the cardamom until evenly incorporated.

Using a piping bag or spoon, portion small mounds of the meringue onto the baking sheet.

Bake for 45–55 minutes, or until the outside is dry and crisp but not browned. Turn off the oven and let them sit inside with the door slightly open for another 30 minutes to fully dry out.

Tips & Notes:
Store in an airtight container at room temperature for up to 5 days. If they soften, re-crisp in a 200°F (95°C) oven for 10–15 minutes.

Light and airy cranberry muffins made with whipped egg whites and cardamom for a delicate, bakery-style result. An easy muffin recipe with a unique.

Brown Sugar Cranberry Muffins Recipe | Josephine's Baking

Brown Sugar Cranberry Muffins

Ingredients

Muffins:
All-purpose flour: 1 cup (130 grams)
Baking powder: 1 teaspoon (4 grams)
Baking soda: ¼ teaspoon (1.5 grams)
Salt: ¼ teaspoon (1.5 grams)
Poppy seeds: 1 tablespoon (9 grams)
Granulated sugar: ½ cup (100 grams)
Lemon zest: 1 tablespoon (6 grams)
Egg: 1 large (50 grams)
Milk: ¼ cup (60 grams)
Heavy cream: 2 tablespoons (30 grams)
Lemon juice: 2 tablespoons (30 grams)
Vegetable oil: ¼ cup (54 grams)
Vanilla extract: 1 teaspoon (4 grams)

Lemon Glaze:
Powdered sugar: ½ cup (60 grams)
Lemon juice: 1–2 tablespoons (15–30 grams)
Lemon zest: 1 teaspoon

Preheat the oven to 425°F (218°C) and line 6 muffin wells with liners.
In a large bowl, whisk together the sugar, lemon zest, egg, milk, heavy cream, lemon juice, oil, and vanilla until fully smooth. Add in the flour, baking powder, baking soda, salt, and poppy seeds and whisk until just combined.
Divide the batter evenly into the 6 lined muffin cups, filling nearly to the top.
Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 10–12 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
For the lemon glaze, whisk together the powdered sugar, lemon zest, and lemon juice.
Once the muffins are cooled to room temperature, dip them in the glaze. Let the glaze set for 30 minutes before enjoying.

Lemon Poppy Seed Muffins with Lemon Glaze recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Lemon Poppy Seed Muffins with Lemon Glaze | Josephine's Baking

Lemon Poppy Seed Muffins with Lemon Glaze

Ingredients
Avocado oil: ½ cup (120 g)
Brown sugar: ½ cup (100 g)
Egg: 1 (50 g)
Milk: ½ cup (120 g)
Vanilla extract: 1 teaspoon (4 g)
Flour: 2 cups (250 g)
Baking powder: 1 ½ teaspoons (6 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Cinnamon: 1 teaspoon (3 g)
Apple: 1 large, diced (about 1 cup / 120 g)
Pistachios: ½ cup chopped (60 g)

Instructions

Preheat the oven to 375°F (190°C). Line a muffin pan with muffin liners. Dice 1 large apple and roughly chop the pistachios.

In a large bowl, whisk together oil, sugar, egg, milk, and vanilla. Add in flour, baking powder, baking soda, salt, and cinnamon. Fold in the dry ingredients until just combined. Gently fold in diced apple and pistachios.

Divide batter evenly into 12 muffin cups. Mix together 1 tablespoon of cinnamon and ¼ cup of brown sugar and sprinkled about a teaspoon of this on top of the muffin batter. Bake for 18–20 minutes until golden and a toothpick comes out clean.

Cinnamon Apple Pistachio Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Cinnamon Apple Pistachio Muffins | Josephine's Baking

Cinnamon Apple Pistachio Muffins

Muffins
Ripe bananas: 3 medium (about 1 ¼ cups mashed / 300 g)
Brown sugar: ¾ cup (150 g)
Butter, melted: ½ cup (113 g)
Eggs: 2 (100 g)
Vanilla extract: 2 teaspoons (8 g)
Milk: ½ cup (120 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)

Salted Caramel Whipped Frosting
Heavy whipping cream: ½ cup (120 g)
Powdered sugar: ½ cup (60 g)
Caramel sauce: ⅓ cup (80 g)
Salt: 1 teaspoon (5 g)

Instructions
Preheat the oven to 425°F (220°C). Line a muffin pan with 12 liners.
Mash bananas in a large bowl until smooth. Add sugar, melted butter, eggs, vanilla, and milk. Whisk for 2–3 minutes.
Add in flour, baking powder, baking soda, and salt. Mix until just combined, do not overmix.
Divide batter evenly into 12 muffin cups, filling each all the way to the top.
Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and continue baking 14–16 minutes until golden and a toothpick comes out clean.
Let muffins cool to room temperature. Then, scoop out a small crater in the middle of the cupcakes and fill with about a teaspoon of salted caramel.
For the whipped frosting: Whisk cream and powdered sugar to soft peaks. Add caramel sauce and salt, then whip to medium peaks.
Add about a tablespoon and a half the salted caramel frosting on top of the muffins.

Salted Caramel Banana Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Salted Caramel Banana Muffins | Josephine's Baking

Salted Caramel Banana Muffins

Muffin Batter:
Apple (peeled and diced): 1 ½ cups (about 180 g, 1–2 medium apples)
Brown sugar: ¾ cup (150 g)
Butter, melted: ½ cup (113 g)
Eggs: 2 (100 g)
Vanilla extract: 2 teaspoons (8 g)
Milk: ½ cup (120 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Cinnamon: 1 teaspoon (3 g)

Maple Glaze:
Powdered sugar: ½ cup (60 g)
Maple Syrup: 1 tablespoon (20 g)
Salt: ¼ teaspoon (1.5 g)
Milk: 1 teaspoon (5 g)

Preheat the oven to 425°F (220°C). Line a muffin pan with 12 liners. Dice the apples and press lightly with a paper towel to remove excess moisture.

In a large bowl, whisk the sugar, butter, eggs, vanilla, and milk until combined. Add in the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.

Divide batter evenly into 12 muffin cups, filling to the top. Bake at 425°F for 5 minutes, then lower to 350°F (175°C) and bake for another 14–16 minutes until golden and a toothpick comes out clean. Let the muffins cool to room temperature.

For the glaze, whisk together the maple syrup, powdered sugar, milk, and salt until well combined. Dip the room temperature muffins lightly in the glaze to coat the top.

Maple Glazed Apple Fritter Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Maple Glazed Apple Fritter Muffins | Josephine's Baking

Maple Glazed Apple Fritter Muffins

Muffins:
Ripe bananas: 2 medium (about ¾ cup mashed / 180 g)
Brown sugar: ¾ cup (150 g)
Butter, melted: 9 tablespoons (125 g)
Eggs: 2 (100 g)
Vanilla extract: 2 teaspoons (8 g)
Milk: ⅔ cup (160 g)
Maple syrup: 3 tablespoons (45 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)

Streusel Topping:
Flour: ½ cup (65 g)
Brown sugar: ¼ cup (50 g)
Cinnamon: ½ teaspoon (1.5 g)
Salt: pinch
Butter, melted: 3 tablespoons (42 g)

Maple Glaze:
Powdered sugar: ½ cup (60 g)
Maple syrup: 2 tablespoons (30 g)
Milk: 1–2 teaspoons, to thin
Salt: pinch

Preheat the oven to 425°F (220°C). Line a muffin pan with 12 liners.

In a large bowl, whisk together mashed bananas, brown sugar, melted butter, eggs, vanilla, milk, and maple syrup for 2–3 minutes until smooth and fluffy. Add in the flour, baking powder, baking soda, and salt. Fold gently until just combined.

In a small bowl, mix the streusel ingredients until crumbly. Divide batter evenly between liners, filling to the top. Sprinkle about a tablespoon of streusel on top of the portioned muffins.

Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 14–16 minutes until golden and a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Whisk the maple glaze ingredients until smooth and drizzle over the muffins once they’ve cooled to room temperature.

Salted Maple Banana Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Salted Maple Banana Muffins | Josephine's Baking

Salted Maple Banana Muffins

Muffins:
Brown butter, melted: ½ cup (113 g)
Brown sugar: ¾ cup (150 g)
Eggs: 2 (100 g)
Milk: ½ cup (120 g)
Vanilla extract: 2 teaspoons (8 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Cinnamon: 1 teaspoon (3 g)
Nutmeg: ¼ teaspoon (1 g)
Finely grated carrots: 1 ½ cups (about 150 g, lightly packed)

Cheesecake Filling:
Cream cheese: 8 oz (225 g), softened
Granulated sugar: ¼ cup (50 g)
Egg yolk: 1 (18 g)
Vanilla extract: 1 teaspoon (4 g)
Flour: 1 tablespoon (8 g)
Pinch of salt

Make the filling: Leave the cream cheese out for a few hours until it has softened and is room temperature. In a mixing bowl, add the cheesecake filling ingredients and beat all cheesecake filling ingredients together until smooth. Transfer to a piping bag or small ziplock with the corner snipped.

Make the muffin batter:
On medium-low heat, heat up the butter and let it come to a light simmer. Constantly stir the butter until it’s turned an amber brown. Transfer this to a glass bowl and let this cool to room temperature. Preheat the oven to 425°F (220°C). Line a muffin pan with 12 muffin liners.

In a large bowl, whisk together room temperature brown butter, brown sugar, eggs, milk, and vanilla for 2–3 minutes until well combined and glossy. Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until just combined.
Fold in the grated carrots gently until evenly distributed.

Fill each muffin liner with batter, leaving just a little room for the cheesecake filling. Pipe about 1 tablespoon of cheesecake filling into the center of each muffin. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 14–16 more minutes, or until a toothpick inserted at the edge (not center) comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.

Carrot Cake Cheesecake Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Carrot Cake Cheesecake Muffins | Josephine's Baking

Carrot Cake Cheesecake Muffins

Ingredients: 
Melted butter: ½ cup (113 g)
Brown sugar: ¾ cup (150 g)
Egg: 1 (50 g)
Pumpkin purée: 1 cup (240 g)
Milk: ½ cup (120 g)
Vanilla extract: 2 teaspoons (8 g)
Molasses: ¼ cup (80 g)
Flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Baking soda: ½ teaspoon (3 g)
Salt: ½ teaspoon (3 g)
Cinnamon: 1 teaspoon (3 g)
Ginger: 1 teaspoon (3 g)
Nutmeg: ½ teaspoon (1.5 g)
Cloves: ¼ teaspoon (1 g)

Topping
Brown sugar: about 1 teaspoon per muffin (12 teaspoons total)

Line a standard muffin pan with 12 muffin liners.
Melt the butter and let it cool slightly so it is warm but not hot.
In a large bowl, whisk together the melted butter, brown sugar, egg, pumpkin purée, milk, vanilla extract, and molasses. Whisk this mixture for about 2–3 minutes until everything looks fully combined.
Add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves directly into the same bowl.
Fold the dry ingredients into the wet ingredients until the batter is smooth and no pockets of flour remain.
Scoop the batter evenly into the 12 muffin liners, filling each one almost all the way to the top.
Add about 1 teaspoon of brown sugar on top of each muffin. 
Preheat your oven to 425°F (220°C).
Bake the muffins at this temperature for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking the muffins for 14–16 minutes, or until the tops look set and a toothpick inserted into the edge of the muffin (not the center, where it’s softest) comes out clean.
Allow the muffins to cool in the pan for about 10 minutes.
After that, transfer them to a cooling rack to finish cooling to room temperature.

Pumpkin Gingerbread Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Pumpkin Gingerbread Muffins | Josephine's Baking

Pumpkin Gingerbread Muffins

Ingredients
Bananas: 2 medium, mashed (¾ cup / 180 g)
Brown sugar: ¾ cup (150 g)
Salted butter, melted: ½ cup (113 g)
Eggs: 2 large (100 g)
Vanilla extract: 2 teaspoons (8 g)
Milk: ½ cup (120 g)
All-purpose flour: 2 cups (250 g)
Baking powder: 2 teaspoons (8 g)
Salt: ½ teaspoon (3 g)
Holiday sprinkles (mixed into batter): ¼ cup (45 g)
Holiday sprinkles (for topping): 2–3 tablespoons (30–40 g)

Instructions
Preheat the oven to 425°F (220°C) and line a muffin pan with liners.

In a large bowl, mash the bananas until smooth. Add the melted butter, brown sugar, eggs, vanilla extract, and milk, then whisk for 2-3 minutes until the mixture is smooth and slightly fluffy. Add the flour, baking powder, and salt, and gently mix until just combined. Fold the holiday sprinkles into the batter, being careful not to overmix.

Divide the batter evenly between the muffin liners, filling each almost all the way to the top. Sprinkle additional holiday sprinkles over the top of each muffin.

Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven. Continue baking for 14-16 minutes, until the muffins are set in the center and lightly golden on top.

Let the muffins cool in the pan for 10 minutes before transferring to a rack.

Sugar Cookie Banana Muffins recipe with step by step instructions and exact measurements. Easy homemade muffins from scratch.

Muffins

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