Recipe #51: Double Chocolate Muffins

Skinny Double Chocolate Muffins
taken from website

Continuing with the "D" muffins that are versions of other letters--"C" in this case--we have double chocolate--that is, chocolate chocolate-chip muffins. For this recipe I found "Skinny Double Chocolate Muffins" at Sally's Baking Addiction website. They seemed a good alternative to the more decadent chocolate muffins, and they were very good, though not very sweet.

One of my tasters seemed surprised that a muffin called double chocolate would not be sweeter. They seemed "healthy," he said. And they were lighter and healthier, what with the whole wheat flour, honey, and yogurt along with the chocolate chips. Another of my tasters said they were very good and she would like more! She didn't mind their being less sweet.😉

I would make these again, I think, as they were satisfying.

I rate these muffins 5 out of 5.

Next up: Dried Fruit Muffins. 

Recipe #50: Dill Muffins

Cottage Cheese and Dill Muffins

For this recipe I chose Cottage Cheese and Dill Muffins from the website, Genius Kitchen. These muffins were very good. They had a nice cheesy flavor with just the right amount of dill seasoning. They were light, not too sweet, and perfect to accompany soup or chili. My tasters enjoyed them, even though at first they balked at the idea of a dill-flavored muffin.

I would definitely make these again.

I rate these muffins 5 out of 5.


Next: Double Chocolate Muffins

Recipe #49: Deluxe Orange Muffins

Deluxe Orange Muffins

It seems we are regressing, going back to earlier letters of the alphabet and adding words that place them in the "D" category. Deluxe Orange Muffins is no exception. These are much like citrus muffins, except they are a bit fancier, mostly because of the addition of orange liqueur and sour cream (I used yogurt). I got my recipe from a website called Food Lust People Love, The recipe is called Grand Marnier Orange Muffins.

The muffins were quite good--light, orange-y and tasty. My tasters liked them very much. I rate these 5 out of 5.
Next: Dill Muffins

Recipe #48: Date-and-Nut Muffins

Date Walnut Muffins

For this recipe I went with a selection from Serious Eats, Date Walnut Muffins. They were quite good, although I think I may have over baked them, as they came out drier than I would have liked. My tasters liked them, however, so I guess they were a success!

I would rate them a 4 out of 5, although they may have been better if I'd not over baked them.

Next: Deluxe Orange Muffins

Recipe #47: Dark-and-Moist Bran Muffins

Dark & Moist Bran Muffins

For these muffins, I used a recipe from Bob's Red Mill flours site: Moist Molasses Bran Muffins. They were delicious! As you can see from the photo, there is red sugar on top of the muffins--that was supposed to have been in a heart shape--for Valentine's Day and because the muffins are heart-y. Hah! Anyway, the shape melted away during baking, alas!

My tasters also enjoyed these and were happy that they were--as one put it--guilt free (low fat, high fiber).

I would definitely make these again as they were very good. I rate these muffins 5 out of 5.

Next up: Date-and-Nut Muffins

Recipe #46: Crunch-Apple Muffins

Apple Crunch Muffins

For these muffins, I chose a recipe for apple muffins with a crunch topping, though the original recipe in 201 Muffins did not mention a crunch topping (despite its title--one of the flawed recipes, I think, since the photo seemed to show a crunch topping). The recipe I used came from the website, Mr. Breakfast, authored by Eddy Chavey, who is a self-proclaimed breakfast expert (and graduate of Los Angeles' New School of Cooking).

These muffins were very good, though they tasted a lot like coffee cake to me. The crunch topping was the best part, but I also liked the big-ish chunks of apple in them. My tasters all enjoyed them, one saying they were his "favorite so far."

I rate these muffins 5 out of 5. Next, we will finally pass out of the "C" muffins with Dark-and-Moist Bran Muffins. Like the Crunch-Apple muffins that brought us back to the "As," these first "D" muffins will return us to the "Bs."

So stay tuned!

Recipe #45: Crumb Muffins with Raisins

Crumb Muffins with Raisins

Crumb muffins are muffins made with bread crumbs that replace part of the flour. It's an old process that goes back to the middle ages in Europe, when people used stale bread crumbs to make all manner of baked goods. These days, you don't see bakers using bread crumbs much, but people still use graham cracker crumbs, cookie crumbs, and cereal crumbs in baking. So it really isn't such a stretch to incorporate bread crumbs, but I think it's necessary to get the right kind, especially if you're making a quick bread.

I did have a bit of trouble finding a recipe that would approximate the one in 201 Muffins. In fact, after searching the internet for a few days and finding nothing suitable, I decided to check my good old bread making book, A World of Breads, by Dolores Casella, to see if it contained such a recipe. And lo and behold, it did! It was a simple recipe described as "very old"--just what I wanted! I made a few adjustments to the recipe, adding raisins and pecans and more sugar. I used whole wheat bread crumbs which I had to make, but fortunately, there was a recipe for that on the internet! 

I think the muffins came out very well. They were hearty and slightly sweet. I would definitely make these again! My tasters also enjoyed them. I rate these muffins 5 out of 5.

Next up: Crunch-Apple Muffins