Jujube Muffins Recipes

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BAKERY STYLE BLUEBERRY MUFFINS WITH ORANGE STREUSEL CRUMB TOPPING



Bakery Style Blueberry Muffins with Orange Streusel Crumb Topping image

A delicious blueberry muffin with a tangy sweet bite mixed with a sweet orange streusel crumble.

Provided by Sherri @ The Kitchen Prescription

Categories     Breakfast/Brunch

Time 50m

Yield 10

Number Of Ingredients 17

STEURSEL TOPPING:
3 Tablespoons melted salted butter
1 cup all purpose flour
¼ cup sugar
zest of one orange
BLUEBERRY MUFFINS:
3 cups all purpose flour
1 Tablespoon baking powder
pinch of salt
1 cup sugar
½ cup (1 stick) of melted salted butter
1 cup plain greek yogurt
2 Tablespoons milk
2 Tablespoons orange juice (preferably fresher squeezed)
2 eggs room temperature
1½ teaspoons vanilla
2 cups fresh or frozen blueberries

Steps:

  • FOR THE TOPPING
  • In small bowl add flour, sugar and zest of one whole orange.
  • Melt butter and add to flour mixture and combine well with a fork.
  • Cover and set aside in refrigerator.
  • FOR BLUEBERRY MUFFINS:
  • Start with dry ingredients:
  • In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
  • In a glass measuring cup or bowl melt the stick of butter.
  • To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
  • Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
  • Repeat two more times with ⅓ of wet ingredients.
  • Gently fold in blueberries.
  • Cover and place in refrigerator for at least 30 minutes or overnight.
  • WHEN READY TO BAKE:
  • Preheat oven to 425 degrees.
  • Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
  • If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
  • Use a glass to help push the paper down in the tin to form the liner.
  • Remove batter and fill muffins liners or individual tin over the top.
  • Top with generous amount of orange streusel crump topping.
  • Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
  • After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
  • If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.

JACKY'S FRUIT AND YOGURT MUFFINS



Jacky's Fruit and Yogurt Muffins image

These are very moist muffins. Match the type of yogurt to the type of fruit you are using.

Provided by Sue Litster

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) container blueberry flavored yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g

YOGURT MUFFINS



Yogurt Muffins image

A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup plain yogurt or 1 cup sour cream
1 teaspoon baking soda
1/2 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup chocolate chips or 3/4 cup raisins
1/4 cup chocolate chips
2 tablespoons walnuts, chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Grease muffin pan. Set aside.
  • In a bowl, mix yogurt and baking soda. Set aside.
  • In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
  • In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
  • Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).

JUICE PULP MUFFINS RECIPE BY TASTY



Juice Pulp Muffins Recipe by Tasty image

Here's what you need: flax meal, water, milk, maple syrup, applesauce, fruit and vegetable pulp, apple cider vinegar, vanilla extract, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, nonstick cooking spray

Provided by Rachel Gaewski

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 16

2 tablespoons flax meal
6 tablespoons water
¾ cup milk, of choice
½ cup maple syrup
½ cup applesauce
1 cup fruit and vegetable pulp
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup rolled oats, plus more for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
  • In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
  • Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
  • Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
  • Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool for at least 15 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams

JUJUBE MUFFINS



JUJUBE MUFFINS image

Categories     Bread     Cake     Breakfast     Brunch     Bake     Picnic     Apple     Summer     Potluck

Yield 12

Number Of Ingredients 17

Topping
¾ cup firmly packed brown sugar
½ cup all-purpose flour
6 T unsalted butter, room temp
1 ½ tsp cinnamon
½ cup oats
Muffins
1 cup firmly packed brown sugar
1/3 cup vegetable oil
1/2 cup apple sauce (one snack-size cup)
1 egg
1 ½ tsp vanilla
2 ½ cups all-purpose flour
1 tsp baking soda
¾ tsp salt
1 cup Greek yogurt or sour cream
2 cups chopped jujubes

Steps:

  • 1. Topping: In a small bowl toss together brown sugar, flour, butter and cinnamon until crumbly. Mix in oats, set aside. 2. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. 3. In a separate bowl, sift together flour, soda and salt. 4. Stir oil mixture into flour mixture alternately with Greek yogurt. Fold in apples, mixing just until combined. 5. Spoon into greased muffin cups filling ¾ full. Sprinkle topping over evenly. 6. Bake at 350 degrees for 25-30 minutes or until golden brown and tops spring back. For MINI MUFFINS, bake for only 13 minutes.

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