Mini Chocolate Chip Muffins

 Every year for Easter our church hosts a breakfast before the morning service. Everyone brings a baked good to share amongst the tables. This year I went with these tiny moist little mini chocolate chip muffins, and they were gobbled up enthusiastically. I’m glad, as they became total drama muffins when my oven door handle decided to fall off in the middle of the 5th dozen. Oh Murphy, you and your laws are hilarious!

Mini Chocolate Chip Muffins - One Punky Mama

Mini Chocolate Chip Muffins
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  1. 1/2 cup sugar
  2. 1/4 cup vegetable oil
  3. 1/4 cup sour cream
  4. 1 egg
  5. 1/4 cup milk
  6. 1 teaspoon vanilla
  7. 1 cup flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/4 teaspoon salt
  11. 2/3 cup miniature chocolate chips
  1. In a large bowl, combine sugar, oil and sour cream. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips.
  2. Spoon about 1 tablespoon batter into each greased mini muffin cup.
  3. Bake at 375º for 10-13 minutes or until muffins test done by inserting a toothpick in center of muffin. Makes 24 mini muffins.
One Punky Mama

Death by Chocolate Muffins

Death by Chocolate Muffins - One Punky Mama

So like, I should probably preface this by saying you shouldn’t actually eat these for breakfast. They are seriously chocolatey. Also, giving them out to children before they leave for school in the morning is probably frowned upon by their teachers. Ahem, not that I’ve done that. Ever. REALLY.

Sometimes you wake up in the middle of the night craving a ridiculously large and overpriced bakery muffin. No? It’s only me? Ok, then… sometimes *I* wake up in the middle of the night craving a ridiculously large and overpriced bakery muffin. Specifically a chocolate one. I mean, I guess a plain chocolate-chip would be okay, but mostly it’s these. The thing is, our <insert restaurant name that rhymes with Gherkins Restaurant & Bakery> closed awhile back. Then we moved. If I want a Gherkins Restaurant & Bakery muffin at 3 in the morning… I have issues. Didn’t they used to be open 24 hours? Not so much anymore. I guess kids don’t sit in diners guzzling coffee and chain smoking these days. That’s a good thing, I think. I hate teenagers.

SO anyway. These muffins. My mom always told me if I didn’t have anything nice to say, I shouldn’t say anything at all. But sometimes I need to point things out that bug me. Like this nutritional trainwreck:

Water, enriched bleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, eggs, soybean oil, semi-sweet chocolate (sugar, chocolate liquor, cocoa butter, soy lecithin as an emulsifier, vanillin an artificial flavor), cocoa processed with alkali, palm oil. Contains 2% or less of modified food starch, dextrose, whey, nonfat milk, egg whites, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate), salt, propylene glycol esters of fatty acids, xanthan gum, sodium stearoyl lactylate, sodium propionate (preservative), mono & diglycerides, artificial flavor, soy lecithin, soy flour, wheat starch, corn oil, corn starch, beta carotene as color, sodium caseinate.

These muffins don’t have that crap in them. And they’re good. So eat them.

Death by Chocolate Muffins - One Punky Mama

Death by Chocolate Muffins
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  1. 2 cups AP flour
  2. 3/4 cup cocoa powder
  3. 3/4 cup granulated sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 1/4 cups whole milk
  7. 2 large eggs, beaten
  8. 2 tablespoons butter, melted
  9. 1/3 cup coconut oil
  10. 2 teaspoons pure vanilla extract
  11. 1 cup semi-sweet chocolate chips (plus 1/3 cup additional for sprinkling)
  1. Preheat oven to 350° F.
  2. Combine the flour, cocoa powder, baking powder, sugar, and salt in a large bowl.
  3. In another bowl, combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and vanilla extract.
  4. Add the liquid ingredients to the dry ones and mix until just combined (the batter should be visibly lumpy)
  5. Gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.
  6. Carefully spoon the batter into the prepared muffin pan - I have a spring-type ice cream scoop for just this purpose.
  7. Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
  8. Bake 18-20 minutes (longer for mega-muffins) or until a toothpick inserted into the center of a muffin comes out clean.
  9. Makes 12-18 regular muffins, or 6-9 mega-muffins.
One Punky Mama

Cream Cheese Banana Muffins

Cream Cheese Banana Muffins - One Punky Mama

I think I lamented this in another post somewhere, but it bears repeating… bananas are a pain in my butt. Yes, they’re lovely and yellow and have so many uses, but I always seem to be stuck with a browning pile of the things on my counter.

The scene usually plays out like this.. picture it, Wegmans produce department, “maaaaaahhhhhmmmmmmm! Can we get bananas? Please? We’ll eat them this time! We really want bananas, don’t we guys? For real mom, PLEASE??? PLEASE PLEASE PLEASE?” So, at this point their voices are escalating while I stare at them, giving them the “I know you won’t actually eat those bananas” look. However, now I have the entirety of the product department giving me the side-eye for denying my children fruit. FRUIT. I might as well be handing them a bottle of vodka and lighting their smokes for them. So, I do what every other very tired mom does, and I put the bananas in the cart. Pick your battles, and all that.

While hubby loves banana bread, he’s only good for a small piece once in awhile. I love bananas in smoothies, but sometimes I miss that crucial point where they should be thrown in the freezer before they start turning too brown.

These cream cheese banana muffins are awesome. They’re even more awesome if you can have nuts, and throw some pecans in there. The cream cheese gives them just a little somethin’ somethin’ different.

Cream Cheese Banana Muffins
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  1. 3/4 cup butter, softened
  2. 8 ounces cream cheese, softened
  3. 1 cup white sugar
  4. 1 cup dark brown sugar
  5. 2 large eggs
  6. 3 cups all-purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 1/2 cups mashed bananas (about 4 medium)
  11. 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Beat butter and cream cheese at with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, beating just until blended after each addition.
  3. Combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to butter mixture, beating at low speed just until blended. Stir in bananas and vanilla.
  4. Spoon batter into greased muffin tins.
  5. Bake for 25-35 minutes (for mega muffins) or until a toothpick inserted in center comes out clean.
  1. These are lovely with pecans, too. If adding those, go for a cup.
One Punky Mama

Lemon Blueberry Muffins

Lemon Blueberry Muffins - One Punky Mama

Do you ever have one of those days where you’re craving something, but you have to make do with what you have?

Yes, these muffins were born from that.

My internal dialogue went something like this: I could really go for a lemon poppy seed muffin. Hmm, we have no poppy seeds. Wait! I have blueberries! Lemon and blueberry go really well together. Let’s run with that.

These lemon blueberry muffins don’t disappoint.

Word of caution: adding the lemon glaze can make these a little over the top sweet. If you don’t go for that, leave it off and they’re still scrumptious.

Also, as my oldest pointed out, it was not intentional that the muffin resemble Jack Skellington.


Lemon Blueberry Muffins
Yields 18
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  1. 1/2 cup butter, softened
  2. 1 1/2 cups sugar
  3. 2 eggs
  4. Zest of 2 lemons
  5. Juice of 1 lemon
  6. 2 1/4 cups flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1/2 cup buttermilk
  10. 1 cup blueberries
For the Glaze:
  1. Juice of 1 lemon
  2. 1/4 cup sugar
  1. Preheat over to 375. Line a muffin pan with paper liners.
  2. Cream butter and sugar together, then add eggs, thoroughly beating.
  3. Add buttermilk, lemon zest, and lemon juice and continue beating.
  4. In a seperate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to wet ingredients and stir to combine. A few lumps is ok.
  6. Gently fold in blueberries.
  7. Fill muffin tins 2/3 full, and bake for 10-20 minutes.
  8. Combine the juice of 1 lemon and the sugar, mixing until sugar is completely dissolved. Spoon over each muffin while they're still warm.
One Punky Mama

Pumpkin Oat Muffins

Pumpkin Oat Muffins - One Punky Mama

There’s really not that much to say about these, other than.. it’s fall, it’s pumpkin time. GET IN MUH BELLEH.

Pumpkin Oat Muffins
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  1. 2 1/2 C. Flour
  2. 1/2 C. rolled oats
  3. 4 t. pumpkin pie spice
  4. 2 t. baking soda
  5. 1 t. baking powder
  6. 1 t. salt
  7. 1 1/2 C. pumpkin puree
  8. 1 C. brown sugar
  9. 1 C. white sugar
  10. 2/3 C. coconut oil (or vegetable oil)
  11. 1/2 C. applesauce
  12. 3 eggs
  13. 1 t. vanilla extract
  1. 1/4 C. brown sugar
  2. 2 T. butter, softened
  3. 2 T. rolled oats
  4. 2 T. AP flour
  1. Preheat oven to 350.
  2. Grease or line 18 muffin cups (or 9 mega-muffin cups)
  3. Combine topping ingredients in a small bowl, set aside.
  4. Combine flour, oats, spices, baking soda, baking powder and salt in a bowl.
  5. Whisk pumpkin puree, sugars, oil, applesauce, eggs & vanilla together in a seperate bowl.
  6. Gently stir pumpkin mixture into flour mixture.
  7. Pour batter into prepared muffin cups. Sprinkle each muffin with the topping mixture.
  8. Bake in preheated oven 25-35 minutes (mega muffins might take a bit longer, so check frequently that you’re not burning them!)
One Punky Mama