Can I tell you about the absolute best breakfast? It started with these monkey muffins. That’s it. That’s the breakfast. But seriously – everyone LOVES these decadent muffins. My kids go crazy for them and honestly, so do I!

These Monkey Muffins are incredibly easy to make, using canned biscuit dough that’s topped with butter, sugar, and cinnamon. Once baked, these pull-apart monkey muffins are slathered in sweetened condensed milk for an extra dose of sweetness and finger-licking stickiness! 

What are Monkey Muffins?

Monkey Muffins are essentially monkey bread in muffin form. Instead of baking sweet yeast dough in a cake pan after covering it with melted butter and cinnamon sugar, I’ve assembled biscuit dough in a greased muffin tin, topped with melted butter, sugar, and cinnamon before baking. Easy peasy!

Once baked, these warm monkey muffins get a generous dollop of sweet condensed milk poured over them for extra flavor and decadence. Monkey muffins are a great sweet breakfast food or treat, conveniently baked and served in individual portions. 

Monkey Muffin Ingredients

• 1 can biscuit dough
• 3 tablespoons butter
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• Sweetened condensed milk

Recipe Notes

Biscuit dough – You can use any dough that you’d like. I love the buttermilk dough with layers!

Butter – Butter or margarine can be used in this recipe. Feel free to use your favorite.

Sweetened condensed milk – You only need a small amount drizzled over the tops of the muffins. Make sure to save it and make a batch of homemade vanilla sweet cream creamer!

*My ingredient and how-to photos are older. We have been making this recipe for a loooong time.

How to Make Monkey Muffins

Step 1: Prepare

Cut each biscuit into six equal pieces, placing 3 of those pieces into an individual greased muffin tin. Repeat this for 10-12 muffins, depending on how big you make the dough pieces.

Step 2: Top the Muffins

Top each muffin with melted butter, sugar, and cinnamon. Or put all that in first. Both ways work!

Step 3: Bake 

Bake the muffins for 15 minutes at 375F. Remove the baked muffins from the oven and pour a dollop of condensed milk over the muffins while still warm. 

Coffees to Pair with Your Muffins

• Iced S’mores Coffee Recipe
• Whipped coffee
• Vanilla Whipped Coffee
• Iced Irish Coffee

Recipe FAQs

Is this Like Monkey Bread?

Yes! These monkey muffins are just like monkey bread but smaller! While I haven’t added chopped pecans to these monkey muffins, that is a topping that could be used, which you’re likely to find in most monkey bread recipes. 

What Type of Pan Do I Need?

I’ve used a regular muffin pan to make these monkey muffins. Make sure to grease the individual muffin tins with non-stick spray or butter to help remove these monkey muffins once baked. 

How Many Monkey Muffins Does This Make?

This recipe makes 10-12 muffins. You could easily halve this or double it by increasing the ingredients and baking the muffins in batches. 

What Can I Serve with Monkey Muffins?

Enjoy these scrumptious breakfast monkey muffins with a side of fresh fruit, yogurt, freshly squeezed orange juice, or your favorite brand of brewed coffee. 

What Variations Can I Make to This Recipe?

• Instead of sweetened condensed milk, you can drizzle frosting or caramel over top!
• Add chopped pecans to the top of the muffins over the condensed milk or sugar glaze.
• Make chocolate chip monkey muffins by using canned chocolate chip biscuit dough, similar to my Reese’s monkey bread!

Storage and Freezing

How Should I Store These Monkey Muffins?

These monkey muffins should be stored in an airtight container at room temperature. Similar to larger monkey bread, these monkey muffins will start to turn stale and hard if stored in the refrigerator.

Can I Freeze Leftover Monkey Muffins?

Yes! These monkey muffins can be stored in the freezer, wrapped tightly with plastic wrap, and stored in an airtight container or Ziploc bag for one month. Remember that the sticky condensed milk topping may come off when wrapping the muffins. 

These muffins should never be thawed from frozen and then frozen for a second time as this ruins the texture of the muffins.

Monkey Muffins

Yield: 10 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make these decadent monkey muffins for your next breakfast or brunch!

Print

Ingredients

• 1 can biscuit dough
• 3 tablespoons butter
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• Sweetened condensed milk

Instructions

1. Cut the biscuit dough into thirds and roll each piece into a ball.
2. Place the dough in a prepared muffin tin (or use muffin liners).
3. Add a teaspoon of butter and sugar to each muffin.
4. Add a pinch of cinnamon on top.
5. Bake at 350 for 15 minutes.
6. Drizzle sweetened condensed milk over the tops of the muffins.
7. Serve and enjoy!

Notes

Use as little or much sweetened condenesed milk over the tops as you'd like.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Breakfast Treats to Try

• No-sugar triple berry breakfast smoothie
• Blueberry danishes
• Healthy chocolate chip muffins
• Maple Bacon Waffles

Did you make this recipe? I’d love for you to leave a review in the comments below or via the recipe card. Want to make it later? Pin the image below to your favorite board!

Enjoy these original images of our monkey muffins and my kiddos grabbing one.

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One of my favorite meals growing up was sloppy Joe’s. I loved when my mom would slid over a plate with juicy hamburger heaping over the bun. I always asked for a huge serving because I loved using a fork to eat everything that fell off the bun.

I didn’t mind that they were sloppy! I’m glad my kids love them too because I still get to eat one of my favorite childhood recipes that’s super easy to make.

What are Homemade Sloppy Joe’s

Sloppy Joe’s are basically ground beef cooked up with sweet and tangy sauce and then slapped in between two buns. Homemade sloppy Joe’s meant the sauce doesn’t come from a can. Instead, you make your own sauce with ketchup.

Homemade Sloppy Joe’s Ingredients

• 2 cloves of garlic, minced
• 1 lb ground beef or turkey
• ¾ cup ketchup
• 3 TBSP of brown sugar
• 2 TBSP Worcestershire sauce
• ½ tsp garlic powder
• ¼ tsp onion powder
• Ground pepper, to taste
• 4 hamburger buns
• Sliced pickles

Ground beef – The great thing about these sloppy Joe’s is that you can use whatever ground meat you prefer or have on hand. They are great with ground turkey, pork or even venison!

Ketchup – The star of the show! You can use your favorite ketchup for this recipe. If you want to make these healthier, try homemade ketchup or a sugar free version.

Brown sugar – The brown sugar gives these sloppy Joe’s the sweet taste you remember growing up. No brown sugar on hand? No worries! Try an easy homemade version!

Spices – The spices are kept pretty mild since your ketchup will have some flavor to it already. I highly recommend using the Worcestershire sauce in this recipe. It gives it that little extra zip.

Toppings – I like to keep my toppings pretty basic with some dill pickles. You can add sliced cheese, onions, or any other fun topping that your family will enjoy.

How to Make Homemade Sloppy Joe’s with Ketchup

This recipe only takes about 5-minutes to prep and 25-minutes to cook. Follow the steps below to make your own delicious homemade sloppy Joes.

Step 1

Set your stove to medium heat using a skillet. Once your skillet is hot, pour in a small amount of olive oil. Add in your ground turkey. Brown the meat and break into pieces.

Step 2

While the meat is cooking, prepare your sauce.

Step 3

Add and mix together the ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, and black pepper.

Step 4

Once your meat is browned, add in your sauce. Mix together until the sauce and meat is well incorporated.

Step 5

Cover the skillet and allow the sloppy Joe mixture to simmer for about 15 minutes.

Step 6

Serve your mixture warm with a bun, and top with pickles! Enjoy!

Can I Make Sloppy Joe’s With Ground Turkey?

If you are trying to stay away from red meat, you can always substitute this recipe with ground turkey. I personally have not found that it makes much of a flavor difference. And, the recipe would remain the same. The only difference would be substituting your ground beef for ground turkey.

How to make sloppy Joe’s sauce

These sloppy Joe’s use a semi-homemade sauce recipe. If you are looking for an easy totally homemade sloppy Joe sauce recipe try this from scratch sloppy Joe mix.

Sides for Your Sloppy Joe’s

You could eat your sloppy Joe’s all to themselves because they are that good, but here are some side ideas you can try:

• Loaded Broccoli Salad
• Watermelon Feta Salad
• Creamy Pea Salad
• Instant Pot Mac and Cheese
• Instant Pot Corn on the Cob

How to Store Leftovers

You can store leftover Sloppy Joe’s in your refrigerator for 3 to 4 days. You will want to store it in a Tupperware dish with a lid or in a ziplock bag. Obviously, you will store the sauce that has not been used on buns.

Can You Freeze Sloppy Joe’s?

The short answer to this questions is yes, you can freeze homemade sloppy Joe’s. You will want to completely cool your Sloppy Joe mix in the refrigerator before sealing in airtight containers or heavy duty freezer bags. If it is properly stored, it will last 3 to 4 months in the freezer.

When storing your sloppy Joe’s, you can store it in individual serving sizes to easily thaw or you can store it all in one container.

Other Ground Beef Recipes

Ground beef is such a versatile meat. It is easy to cook and whip up into different dishes. If you have some ground beef you need to get rid of this week, here are some other ground beef recipes to check out:

• Meatloaf Recipe with Ketchup
• Easy Homemade Recipes: Italian Meatloaf Muffins
• Instant Pot Lazy Lasagna
• Instant Pot Chili Mac
• Cheesy Ground Beef Casserole
• Instant Pot Stuffed Pepper Soup
• Instant Pot Spaghetti Meat Sauce

Homemade Sloppy Joe's with Ketchup

Yield: 4 Sloppy Joe's

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Your childhood favorite meal is back and easier than ever! Homemade sloppy Joe's with ketchup will bring back so many memories and are a great time to create new ones with your kids.

Print

Ingredients

• 2 cloves of garlic, minced
• 1 lb ground beef or turkey
• ¾ cup ketchup
• 3 TBSP of brown sugar
• 2 TBSP Worsestershire sauce
• ½ tsp garlic powder
• ¼ tsp onion powder
• Ground pepper, to taste
• 4 hamburger buns
• Sliced pickles

Instructions

1. Set your stove to medium heat using a skillet. Once your skillet is hot, pour in a small amount of olive oil. Add in your ground beef or turkey. Brown the meat and break into pieces.

2. While the meat is cooking, prepare your sauce.

3. Add and mix together the ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, and black pepper.

4. Once your meat is browned, add in your sauce. Mix together until the sauce and meat is well incorporated.

5. Cover the skillet and allow the sloppy joe mixture to simmer for about 15 minutes.

6. Serve warm with a bun, and top with pickles! Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 132mgSodium: 880mgCarbohydrates: 46gFiber: 2gSugar: 22gProtein: 44g

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Muffins are so easy to whip up when you don’t have a lot of time on hand. Making muffins from scratch tastes so amazing and this version is super similar to my strawberry white chocolate chip recipe. The best part is that I do not think that there is a household that doesn’t have some of the ingredients on hand that you need here for these raspberry white chocolate muffins.

Having muffins as an option for anytime of the day makes life that much better. They are so easy to just grab and go! Doubling the batch is also super simple, so if you need them to feed a crowd, it’s a quick and easy route to everyone’s tummies.

Raspberry white chocolate chip muffins

When the weather becomes warmer, I am all about fresh berries! Using fresh raspberries in this recipe literally makes my heart sing. I can just taste them as I am writing this. If you do not have the chance to have fresh raspberries for this recipe, using frozen is perfectly acceptable. I won’t judge and neither will anyone else once they get these muffins in their mouth.

White chocolate and raspberry pair together perfectly. This combination as a cookie is also amazing, but there is just something about a warm muffin. If you have never tried this combination of raspberry and white chocolate, you have been missing out. Now is the time that you need to do it! This recipe is super simple and can be whipped up from start to finish in about 30 minutes.

Muffin ingredients

Most of the ingredients you will have already in your arsenal at home, but make sure you just have those raspberries and white chocolate chips on hand! To make these raspberry white chocolate chip muffins you will need:

• flour
• baking powder
• salt
• butter, room temperature
• sugar
• eggs, room temperature
• vanilla
• buttermilk
• fresh raspberries
• white chocolate chip morsels

If you are looking for a healthier way then all-purpose flour to make these muffins, you can use a whole wheat flour to get in your grains! If you are wanting to make this recipe gluten free, simply substitute the all-purpose flour for a gluten free version. I love the King Arthur gluten free flour blend for baking.

The baking soda, salt, butter, sugar, eggs and vanilla are all common ingredients that I bet you already have on hand. If you run out of baking soda, you can use a baking soda substitute. I’ve been there before! I also prefer homemade vanilla extract whenever possible.

Fresh raspberries are suggested for this recipe but you can also use frozen or even freeze dried instead. I also suggest using a higher quality white chocolate chip for this recipe. The better the white chocolate chips, the better these muffins will turn out!

Raspberry white chocolate muffin alternatives

Another way that you could change the texture of these raspberry white chocolate chip muffins is to exchange the buttermilk for yogurt. Because these muffins do not have a ton of sugar in them, you will not get overloaded with a sugar rush in the morning. I honestly think I would choose muffins over donuts any day of the week!

There are some people that also love to have that dash of topping on their muffins. So whether you are a glaze person or maybe just some crystal sugar, either one would make the perfect accompaniment for these muffins. All you would need to do for an easy topper is to dip the cooled muffin into butter and next dip into crystalized sugar. So yummy for an extra treat!

You can also sub out the raspberries for your favorite fruit. Strawberries work great here as do blueberries and blackberries. Check out my strawberry white chocolate muffin recipe and my bakery style blueberry muffin recipe for detailed recipes.

Besides the ingredients you will need to grab these things to get the magic rolling on these amazing muffins:

• Medium Sized Bowl
• Whisk
• Large Mixing Bowl or Stand Mixer
• 12 Cup Muffin Pan
• Non-Stick Cooking Spray

To get started, you of course want to get your oven preheated to 425 degrees. I have totally been that person before that got so excited to be making a favorite muffin or cookie and forgotten all about the oven! So let’s go ahead and get that going right out the gate before we start combining any ingredients.

In the medium sized bowl, you will want to whisk together the flour, baking powder and salt. Put that off to the side while we get going on the wet ingredients. In the large mixing bowl or in your stand mixer, cream together your butter and sugar until it is fluffy. This process should take only a couple minutes.

Once you have your butter mixture, let’s add in the eggs one at a time until blended. After this is well blended you will add in your vanilla.

This is where it might get a tad tricky if you have never made a muffin from scratch before. Remember that flour mixture that you put together before? You will want to start to add that to your butter and eggs mixture in half cup increments alternating with your buttermilk. This will make it so that your batter will combine smoothly.

If you have never done add ins for muffins, you will want to be very gentle adding in the raspberries and white chocolate chips. So many when they first do this mix too hard and the berries burst. This is something that we want to avoid. We want to fold these ingredients into the mix with a light hand and not a heavy handed stir.

Now that you have all of the mix together, it’s time to get them in the baking cups and in the oven. Super important that a lot of box mix muffins don’t do is have you change the temperature so make note of this for these muffins. First 5 minutes will be at 425 with the remainder of the 12-15 minutes will be at 375 degrees.

Once you pull the muffins out and a toothpick comes out clean, you are ready for the best part, enjoying them!

Raspberry white chocolate muffin recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Print

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) butter, room temperature
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 cups fresh raspberries
• ½ cup white chocolate chip morsels

Instructions

1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
2. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes.
4. To the butter, add the eggs one at a time and beat until blended. Add vanilla.
5. Add flour mixture in ½ cup increments alternating with the buttermilk. Mix only until just combined.
6. Gently fold in fruit and chocolate chips.
7. Divide batter evenly among the muffin cups.
8. Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.
9. Enjoy!

Notes

Store in an airtight container or plastic baggy for up to 5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 269mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other muffin recipes:

Strawberry white chocolate chip muffins

Healthy chocolate chip muffins

Bakery style blueberry muffins

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Hey there! Can you believe that we are already in the New Year? That was FAST! We cruised through all the holidays and now we are on the other side of the year.

Our holiday season was great this year. We went to Michigan for Thanksgiving and to my parents for Christmas. It was so nice to be around family for both holidays.

The kids had hoped for snow when we went up to Michigan. We don’t get snow down here in South Texas so they were excited that we might up there. And you know what? We barely got any! We had one dusting of snow one night and that was it. The other days were just COLD. With no snow!

But the kids were able to play with all their cousins and their grandparents (and great grandparents!) so they were fine. We even did a small gift exchange while we were there too. It was a great vacation for everyone.

And guess what happened when we got home a few weeks later? IT SNOWED! In South Texas! We got a few inches of snow at the house – maybe 2 or 3. The kids woke up really early to play in it before heading to school. When they got to school they had early recess and the whole school played outside in the snow. It was really neat!

It made me laugh that we had recently gotten back from Michigan and the kids wish for snow came true in Texas. It was the first big snow fall in years down here too.

And now we are starting the new year and the weatherman is talking about snow down here AGAIN! I have my doubts but the kids are already gearing up for another snow day.

If we are going to be snowed in then I may make these healthy chocolate chip muffins again. They are made with no flour or sugar and perfect for on the breakfasts. Or snow day breakfasts. Or both!

Healthy chocolate chip muffins

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Ingredients

• 3 cups rolled oats
• 2 cups mashed bananas (grab some over ripe ones!)
• 2-3 tablespoons maple syrup
• 2-3 tablespoons coconut oil, melted
• ¼ teaspoon vanilla extract
• 1 cup of water
• 1 cup of dark chocolate chips

Instructions

Preheat your oven to 350 and spray a muffin tin with cooking spray.

Combine all the ingredients together in a mixing bowl. It will be thick when done.

Put the muffin mix in the tin and bake for 20-25 minutes.

Remove from oven, allow to cool and remove from pan.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

• Bakery style blueberry muffins
• Strawberry white chocolate muffins
• Gluten free lemon muffins

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Do you ever get super excited for a family activity and think it’s just going to be rainbows and butterflies the whole time?  Good.  I’m not alone here.  We took the kids to a baseball game this past weekend and we were all super excited to go.  We have been to games before and everyone ended up having a good time.  We share popcorn, we walk around, we watch some baseball.

Not this time.  Not this game.  Not going to happen. 

I’m not sure what it was, but the kids were crazy-let’s-not-watch-the-game-and-fidget-the-whole-time monsters.  Well, it actually started in the parking lot when they refused to hold our hands and wanted to run between lines of cars.  No ma’am and no sir.  We do not play the frogger game in a busy parking lot.  Thank you very much. 

We all got into the ball park safely and went to the side our seats were on.  We were standing in line to get hot dogs and I look around and I don’t see Ryley.  I scan the area for the bright yellow sweater she was wearing but don’t see her.  I start to panic.  I send Ryon one way and I go the other with Avery. 

A few feet away from stands in a private party area.  I see her little yellow sweatered arm clapping and cheering at something on the field in the gated off area.  AHHHHH.  Get over here and do not let go of our hands.  

And it was that very moment that I wished I had those harness leash things for both of my kids.  

We grabbed hot dogs and drinks and found our seats.  Well, Ryon and I found our seats, the kids just wanted to stand and walk around and jump and touch stuff.  I can’t count the number of times I said “Someone is sitting there, please be respectful and stop touching their seat.”  Too many times.  Too many.  

During the 3rd inning we went to the big play area behind the outfield.  There is a nice playscape for the kids to play on and I was hoping they would get some energy out.  Nope.  They didn’t.  We were there for about 5 minutes (if that) and Avery comes over to me and says hes ready to go.  No sir.  You march over there, climb the stairs and go have fun on that slide.  K thanks.  

But he didn’t and we ended up back at our seats a few minutes later.  And the kids were still just bopping all over the place.  We left early and both kids fell asleep on the ride home.  Which was perfect because when we got home all I wanted to do was curl up too.  I’m pretty sure I told Ryon that I was done be an adult from now on.  It was too stressful.  

Blackberry Mint Pound Cake Muffins

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Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 8 oz package of cream cheese, softened
• 1 1/2 cups of sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup of fresh blackberries, washed and dried
• 1/4 fresh mint, chopped

Instructions

Preheat the oven to 325. Place cupcake liners in a muffin tin.

Combine the flour, baking powder and salt in a medium bowl.

Beat the softened butter and cream cheese until its light and fluffy.

Add in the sugar and continue beating for about 2 more minutes. Scrape the sides as needed.

Add the eggs one by one, beating in between each addition. Next, add the vanilla.

Slowly add the flour mixture to the wet ingredients and mix only until the flour disappears.

Add in the blackberries and mint and mix gently to incorporate.

Scrape the batter into the cupcake liners and bake for 30-35 minutes or until the edges are browning and a toothpick comes out clean.

Remove, allow to cool and enjoy!

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Cinnamon crumb zucchini bread

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Hey yall, heyyy!  I hope all the mommas had a great Mother’s day yesterday.  I dropped my kids like hot taters with Ryon and went out to lunch with my momma.  And then we went shopping.  We had a whole list of places we wanted to go sans kids but we ended up only going to Kohls.  We spent like, ehhh 4 hours there. 

No judging.  They had a ton of clearance racks I had to sort through.

Ryon bought me a lime tree this year.  I was slightly confused at first.  He said he actually went shopping for chickens but no one had them in town so he bought a lime tree instead.  Gah, I so want some backyard chickens.  I have been secretly (not so secretly) eying a chicken coop at Sam’s club.  I want farm fresh eggs! 

He stopped at a few different places and when no one had any he went to the local nursery and bought me a beautiful 4 foot lime tree. 

I already feel bad though.  I am an absolute horrible gardener.  In my head I am awesome at gardening.  I water every day, I pull weeds, I kill pests that are intruding on my plants.  In realty I think that I did all those things in my head and my plants die. 

I have two raised garden beds in the backyard that are full of weeds.  And tomatoes?  One of the beds is covered in a huge tomato vine that I don’t remember planting.  I have picked off 6 cherry tomatoes and there are at least a dozen more green ones. 

And absolutely none of it makes any sense to me.  I don’t even remember planting tomatoes back there.  Tomatoes are hard to grow in my mind.  They require a lot of attention and water.  Too much effort if you ask me. 

Well, apparently NOT.  We had a good solid week of rain and this thing just blossomed out of the weeds.  I go and check on it every now and then.  I sometimes remember to water it. 

Needless to say, when husband bought and planted a lime tree in the front yard, I was nervous/happy/more nervous.  But it’s in the front, I won’t forget about it right?  RIGHT?!  I would say “Yes Kelley, you will totally remember to water that lime tree that you are bound to see every.single.day.” 

But the truth is we had two baby lemon trees in the front yard and I ran them over.  A couple of times.  I forgot they were there.  Oh and I forgot to water them.  So there’s that. 

It was hard for me to come to terms with the fact that I am not a gardener.  I still like to think that it’s just the horrible dirt/soil stuff we have down here.  But that might not be true.  I DON’T KNOW! 

I’m good at other things though.  I can find the best clearance in any store.  I can binge watch a whole season on Netflix.  I can multi-task pretty well.  I’m a pretty good realtor and have only been locked out of a house once so far.  I can bake. 

I’m not even sure where I was going with any of that.  These muffins though?  Pretty dang perfect.  They have a cinnamon crumb topping that is to die for.  Ryley wanted to help me when I was taking pictures of them.  Alright girlfriend, come on over.  I’ll take kids over plants any day.  Ok, most days.  Ok, days when they aren’t sassy.  The kids, not the plants. 

Bakery Style Blueberry Muffins

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Ingredients

• Muffins:
• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 1/2 cup fresh, frozen or fresh dried blueberries
• For the topping:
• ½ cup powdered sugar
• ½ cup flour
• 4 tablespoons butter, melted
• ½ teaspoon cinnamon

Instructions

Preheat oven to 400 and line a muffin tin.

Combine flour, sugar, baking powder and salt.

Add egg, milk, vanilla extract and oil. Stir until combined.

Fold in blueberries.

Place into 12 muffin tins.

Combine the crumb topping ingredients together. Crumble with your fingers.

Add on top of the muffins.

Bake 15-18 minutes or until a toothpick comes out clean.

Enjoy!

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• Strawberry white chocolate muffins
• Lemon cream
• Cinnamon crumb zucchini bread

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Everyone in the house were battling allergies this past week. Ryon has real bad allergies and unfortunately the kids inherited the same sensitivity. It’s hard to watch them all suffer with sniffles, watery eyes and coughs. I thought so light and tasty muffins would help them feel better.

As soon as I turned on the mixer, Ryley came bounding in the kitchen. “Whatcha making momma? Can I help?” I can’t ever say no to that, so she was in charge of adding the strawberries. And of course taste testing. Ninety percent of the sweets I make have Ryley fingerprints in the batter. But it all bakes out, right?

I had Ryley line the muffin tin and we waited for them to bake. I set up my little area where I take pictures while they were in the oven. Both kids ran and grabbed their fisher price cameras and helped me take pictures.

It was seriously the cutest thing ever. I teared up as they started to click away at the fresh baked muffins. It makes me happy that they are able to join me in baking. I make and photograph recipes multiple times a week and I don’t ever think they are paying attention to me. But then they grab their little cameras and become mini photographers with me.

Strawberry White Chocolate Muffins

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Ingredients

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 cup strawberries, chopped
• 1 cup white chocolate chips

Instructions

Preheat oven to 400 and line a muffin tin.

Combine flour, sugar, baking powder and salt.

Add egg, milk, vanilla extract and oil. Stir until combined.

Fold in strawberries and white chocolate chips.

Place into 12 muffin tins.

Bake 15-18 minutes or until a toothpick comes out clean.

Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 3488Cholesterol: 235mgSodium: 1497mgCarbohydrates: 518gFiber: 11gSugar: 318gProtein: 49g

Did you make this recipe?

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Be sure to check out these other great recipes:

• Caramelized Onion and Cheddar Scones
• Triple Berry Skillet Cobbler
• Strawberry Cake Bars

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To make your own Italian meatloaf muffins you will need:

• One onion
• One bell pepper
• Jar of artichokes
• 1 Cup Italian bread crumbs
• 1 pound ground turkey
• Cupcake liners (optional)

Preheat oven to 350.

Chop your onion and bell pepper.  [I love sweet onions and red bell peppers.]

Sauteed your onion, bell pepper and artichokes in a pan for about 10 minutes.  Let cool for a few minutes.

Mix together together your ground turkey, veggies and the cup of bread crumbs.  I use my hands because its easiest.

Add to cupcake liners in the muffin tin and bake fro 15 minutes at 350.

Total time from start to finish is about 35-ish minutes.  And these are something that my husband loves as well as the kiddos.  [I don’t tell them they are healthy-ish.]  They are full of veggies and the ground turkey is leaner then hamburger, but you can’t tell the difference in these meatloaf muffins.

I normally add a roll to the meal too.  I made basil crescent rolls by adding basil to melted butter and drizzling it over the warm bread.  [I just drooled a little thinking about these.]  Easy peasy and everyone is happy.  Especially momma.  And that’s all that matters right?  [Right!]

What is your favorite time saving dinner?

These are a few of our other favorites:

• Homemade Chicken Nuggets
• Toddler Green Smoothie
• Chicken Parmesan Sliders
• Crockpot Chicken Tacos

The post Easy Homemade Recipes: Italian Meatloaf Muffins appeared first on mom makes dinner.

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