Pumpkin Apple Streusel Muffins

This is my very favorite muffin recipe. I discovered it last year I think and love making it as much as possible! These are so moist and delicious-a must when it's autumn! This also makes great bread, just put in greased loaf pans and add time-20 or so more minutes, depending on loaf pan size (until toothpick comes out clean).

2 1/2 c flour
2 c sugar
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin puree
1/2 oil
2 c peeled, chopped apple (any sweet variety)

Streusel topping:

2 T flour
1/4 c sugar
1/2 t cinnamon
4 t butter

-Preheat oven to 350. Lightly grease 24 muffin cups or use paper liners.
-In large bowl sift together dry ingredients.
-In another bowl mix wet ingredients well. Add to dry ingredients until just mixed and moistened.
-Fold in apples. Spoon batter into cups.
-In a small bowl mix streusel ingredients (I like to use my hand) until nice and crumbly. Sprinkle on top of each muffin.
-Bake for 35 minutes or until toothpick comes out clean.

Banana Crumb Muffins

Another great recipe from Allrecipes. I get tired of making the same old banana bread with my old bananas so I made muffins instead. My family said they were really good, better than banana bread, so I think I may do this from now on with over-ripe bananas. The crumb topping makes them extra yummy from the little smidgen that I tasted (these aren't exactly a low-carb food).

1 1/2 c flour (can use some wheat if you want to be more healthy)
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c sugar
1 t cinnamon
1 egg, lightly beaten
1/3 c melted butter (I used oil)

Topping:
1/3 c brown sugar
2 T flour
1/8 t cinnamon
1 T butter (cold is fine)

-Mix dry ingredients together; mix wet ingredients together; then mix dry into wet just until combined. Spoon into paper liners or greased muffin tin about 3/4 full.

-Mix topping ingredients until resembles cornmeal. Sprinkle generously on top of muffins. This makes plenty of topping for 12. You may even be able to get a few more muffins.

-Bake 375 for 18-20 minutes (I did 18) or until toothpick comes out clean.

-These get more moist the longer they sit. Recipe makes 12 but you may be able to get more than that.

Bodacious Blueberry Muffins

I found the absolute best recipe for blueberry muffins! I made them Sunday morning for breakfast and my family devoured them. Ryan even raved over them and said that I need to make them again and again, so you've got to give them a try!

1 stick UNSALTED butter, softened
1 1/4 c sugar
1/2 t salt
2 eggs
2 c flour, divided
2 t baking powder
1/2 c buttermilk (can use regular)
1 pint fresh blueberries, rinsed, patted dry (can use frozen)
2 T white sugar

-Cream together butter, sugar, and salt until light and fluffy. Beat in eggs one at a time. Mix together 1-3/4 c flour and baking powder. Beat in the flour mixture alternately with the buttermilk-do not overmix. Crush 1/4 of the blueberries and stir into the batter. Mix the rest of blueberries with remaining 1/4 c flour, and fold into batter. Scoop into paper-lined muffin cups, 2/3 full. Sprinkle tops with sugar (or cinnamon sugar Ü). Bake at 375 for 25-30 mins, or until golden brown and tops spring back when lightly tapped.

-Makes 12-16 muffins