Vanilla Chai Protein Powder Muffins

I found a great basic muffin recipe, and I decided to use some of my Vanilla Chai protein powder as a substitute for some of the flour. About a year ago, I found Vega Vanilla Chai protein powder, and I kind of fell in love with it. I haven’t tried baking with it until now, and I can’t believe that I waited for so long.This basic muffin recipe is awesome, and if you don’t want to bake with protein powder, just use flour for the full amount instead of splitting it up. I was really happy with how well these turned out, and I know that this basic muffin recipe is something I can use and tweak as I see fit.The original recipe was found here, and like I said, all I changed was swap out one fourth of the flour for my Vega protein powder. Easy swap.


Yield: 1 dozen muffins

1½ c. flour
½ c. Vega Vanilla Chai protein powder
½ c. sugar
2 tsp. baking powder
½ tsp. salt
¾ c. milk, room temperature
½ c. butter, melted and cooled
2 eggs

Preheat oven to 350°F. Line a muffin pan with paper liners, and set aside.In a small bowl, whisk together the flour, protein powder (if using), sugar, baking powder, and salt.In a medium bowl, whisk together the milk, butter, and eggs. Add the flour, and stir with a silicone spatula.Divide the batter evenly between the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.Transfer muffins to a wire rack to cool completely.

Cinnamon Nutmeg Oatmeal Muffins

I was on a bit of a muffin kick last week, so I went a little overboard with the muffin recipes. It was a bit crazy. I had about three dozen muffins and I had to give some away and freeze some because I just made too much. At least I’ve learned.

Either way, I really enjoyed these muffins, because they go well at any time of day. These are great for breakfast, a snack, with tea or coffee, or for dessert. It also helps that they are fairly healthy.

The original recipe was here. They didn’t puff up as much as the picture, but the flavour was spot on and so good. Just, take my word for it. These muffins are great.


Yield: 2 dozen muffins

2 c. rolled oats
2 c. milk
2 c. flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. butter, softened
1 c. light brown sugar
2 eggs

In a large bowl, stir together the oats and milk, and allow to sit for 30 minutes.

Preheat oven to 400°F. Prepare a muffin tin with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

When the oats have softened, add the brown sugar and eggs. Whisk together, then mix in the butter.

Add the flour mixture to the oat mixture, and fold together.

Scoop muffin mix into prepared liners, and bake for 15-18 minutes, until a toothpick comes out clean. Let muffins cool in the pan for a few minutes before moving them to a cooling rack.

Brownie Muffins

These are great when you want a brownie, but you want single-serve brownies. It’s great, because one of these has a center piece, a corner piece, and an edge piece.

I didn’t change much at all, because this is a super simple recipe. If you want brownies, but without the mess of cutting them, definitely make these.

I found the original recipe here. I wasn’t sure if they were muffins or brownies, but really, you could make these as brownies in a pan and it would work just the same. If you love a chocolatey treat, then these are for you!


Yield: 1 dozen muffins

4 oz. semisweet or bittersweet chocolate, coarsely chopped
½ c. butter, cut into pieces
1/3 c. plus 1 tbsp. flour
1/3 c. cocoa powder
1/8 tsp. salt
2 eggs
¾ c. sugar

Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.

In a medium heatproof and microwave safe bowl, heat the chocolate and butter in 20-second intervals until melted. Set aside.

In a small bowl, sift together flour, cocoa, and salt.

Using a mixer with the whisk attachment, whisk together eggs and sugar until thick and pale, about 4 minutes. Reduce speed to low, and slowly add in the chocolate mixer. Take the bowl off the mixer, and add the flour mixture. Fold in with a spatula until mixture is just combined.

Divide batter between the liners, filling them about three-quarters full. Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.

Transfer to a wire rack and let cool for 10 minutes before removing from the pan, then allow to completely on a wire rack.

Pumpkin Spice Muffins

It’s pumpkin spice season! Fall is my personal favourite season. It helps that my birthday is in Fall. It’s winding into Winter, but we have had a mild November and I am pretty thankful for it. These muffins help me to remember that there are good things in abundance even when the weather is freezing cold.

These muffins are really easy and taste great. If you want something a little less sweet, you can skip the cinnamon sugar garnish at the end, but I like it as it adds a little more texture. I got the recipe here, and it was great: simple, straightforward, and high reward.

I used two bowls and ten minutes to get these muffins going, and they are incredible. I’m going to stop writing, because you need to go make these!


Yield: 12 muffins

For the muffins:

1½ c. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. vegetable oil
½ c. white sugar
½ c. brown sugar
2 eggs
1 tsp. vanilla
1 c. pumpkin puree

For the garnish:

¼ c. white sugar
1 tsp. cinnamon
¼ c. butter, melted

Preheat the oven to 375°F. Line a muffin tray with paper liners.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the oil, white and brown sugar, eggs, vanilla, and pumpkin puree.

Add the dry ingredients to the wet, and combine until no lumps remain. Spoon the batter into the prepared muffin tray. Bake in the preheated oven for 17-22 minutes, or until a toothpick inserted into the center of the thickest muffins comes out clean.

While the muffins bake, whisk together the sugar and cinnamon and prepare the butter.

Remove muffins from the oven, let cool for five minutes. Dip the muffin tops in the melted butter, then roll in the cinnamon sugar. Let cool completely on a wire rack.

Sourdough Oatmeal Chocolate Chip Muffins

It’s no secret I love sourdough! I am always trying to find new ways to use my sourdough starter in baking. Sure, I have my favourites, like these crackers, or these soft pretzels, but I’m always on the lookout for new uses.

When I realized that I needed to make some more sourdough bread, I was immediately looking for a new recipe to use with my discard starter. I hate throwing any sourdough starter away, so I think it’s a good plan to have some kind of recipe rotation of discard recipes that I can whip up when I need them.

This recipe was just what I needed. I had Paul peruse my Pinterest board (and I just minorly geeked out at my own alliteration… yay for being an English teacher!), and he said that these were the first things that sounded good. Perfect!

You can make these muffins with pantry staples. Also, if you are not a regular yogurt buyer, like me, just swap the yogurt out with more milk, or sour cream. I used sour cream, and added just a touch more sugar to offset the sour cream in the sourdough recipe.

These muffins take no time at all to make, and you can have fresh muffins on the table in less than an hour. Win-win!


Yield: 12-14 muffins

1 c. rolled oats
½ c. milk
½ c. plain yogurt
1 tsp. vanilla
½ c. sourdough starter
1/3 c. sugar
1½ c. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/3 c. oil (I used canola)
1 egg, beaten
¾ c. chocolate chips

Preheat the oven to 400°F. Grease and flour a 12-cup muffin tin. Set aside.

In a large mixing bowl, combine the oats, milk, yogurt, and vanilla. Make sure oats are thoroughly combined. Set aside to soften while you prepare the rest of the ingredients. (You can also do this step before preheating the oven, if desired.)

Stir the sourdough starter and the sugar into the oat mixture.

In a small mixing bowl, combine flour, baking powder, baking soda, and cinnamon, and salt. Whisk until combined.

Stir oil and egg into the oat mixture, and combine well.

Fold in dry ingredients until just mixed, then add the chocolate chips, and fold in again.

Spoon batter into the prepared muffin tin. For huge muffins, evenly divide all batter into muffin cups. I wanted normal-sized muffins, so I spooned about ¼ cup of batter into all cups. I had batter left over, (about 2 muffins worth), so I just greased a large ramekin, and made 1 jumbo muffin.

Bake in the preheated oven until golden brown, about 20-25 minutes. Remove from muffin tin and cool on a wire rack.