Streusel-Topped Strawberry Muffins

DSCF3952 Edited DSCF3954 Edited DSCF3963 Edited DSCF3947 Edited DSCF3941 Edited DSCF3942 Edited DSCF3944 Edited DSCF3940 Edited DSCF3939 Edited DSCF3945 Edited DSCF3938 Edited DSCF3935 Edited DSCF3937 Edited DSCF3943 Edited DSCF3934 Edited DSCF3933 Edited DSCF3930 Edited DSCF3932 Edited DSCF3929 Edited DSCF3953 Edited DSCF3957 Edited DSCF3961 Edited DSCF3962 Edited DSCF3946 Edited DSCF3956 Edited DSCF3949 Edited DSCF3955 Edited DSCF3928 Edited DSCF3925 Edited DSCF3927 Edited DSCF3950 Edited DSCF3948 Edited


Streusel-Topped Strawberry Muffins

Streusel Ingredients and Directions

1/4 c. butter, cold and cubed
1/2 c. flour
1/4 c. brown sugar

– Place all three ingredients in a food processor and process until appearance of coarse meal.
– Reserve in fridge until later.

Muffin Ingredients

1/4 c. oil
1/2 c. milk
1 egg
1 3/4 c. flour
1/2 c. white sugar
1/4 c. brown sugar
2 t. baking powder
1/2 t. salt
1 1/2 c. fresh strawberries, chopped

Muffin Directions

– Preheat oven to 375 degrees and place cups in muffin tin or lightly grease.
– In a small bowl, whisk oil, milk, and egg. Set aside.
– In a large bowl, combine flour, sugars, baking powder, and salt.
– Add chopped strawberries to flour mixture and cover all strawberries in flour.
– Add egg mixture and stir well.
– Fill cups about three-fourths full.
– Take streusel from fridge and use a spoonful over muffins. As much as you’d like actually!
– Bake for 20 to 25 minutes.
– Cool for 10 minutes and remove from pan.
– Store in airtight container.


Good Mornin’ Lemon Muffins #1

The other day was a rainy, dreary day. Kind of one of those days that you love because you can just stay in, watch Harry Potter, and drink coffee. Now, I love my cloudy days, but I thought I would brighten it up with some lemon muffins.

DSCF3839 Edited

These mornin’-lovin’ jumbo muffins are full of fresh lemon flavor, topped with sweet streusel, and sweet and tangy lemon glaze that brings it all together!

I just bought myself a jumbo muffin pan a couple weeks ago, so of course I couldn’t wait to try it out. I have never made lemon muffins before, actually I have limited muffin experience to begin with. That is why I’m referring to these as “#1” because they are not quite there yet, but still delicious. It’ll take me a few times I think, so enjoy my muffin adventure!

DSCF3833 Edited

I cannot take full credit for any of this, just so you know. Since I have never made lemon muffins, I needed some direction, so this recipe is based off the one found here:

DSCF3832 Edited

DSCF3831 Edited

DSCF3837 Edited

DSCF3836 Edited

I have grown very fond of the lemon flavor over the last year or so. I’m always the one that goes crazy for chocolate– I have a whole recipe book of chocolate things for goodness sake! But when done right, lemon things are pretty high up on the list for me.

DSCF3834 Edited

DSCF3840 Edited

DSCF3838 Edited

DSCF3844 Edited

DSCF3843 Edited

DSCF3841 Edited

DSCF3835 Edited

DSCF3830 Edited

DSCF3829 Edited

DSCF3842 Edited

DSCF3845 Edited

Good Mornin’ Lemon Muffins #1


For Streusel

1 1/2 c. + 4 T. flour
1/2 c. + 4 T. brown sugar
1/2 c. + 4 T. salted butter, chilled

For Muffins

2 c. flour
1 t. baking powder
1 t. baking soda
1 t. Kosher salt
1/2 unsalted butter, softened
1 c. sugar
Lemon zest of 1-2 lemons (depending on how much lemon you want)
Lemon juice of 1/2 a lemon
2 large eggs
1 t. vanilla
1 c. buttermilk (1 T. lemon juice or vinegar, then add milk until measures 1 cup)

For Lemon Glaze

1 1/2 c. powdered sugar
Lemon juice of 1/2 a lemon


Start the streusel topping: In a food processor, mix the flour, brown sugar, salt, and butter until you get crumbles.
– Reserve in fridge until later…
– Preheat oven to 350 and grease a 6 ct. Jumbo muffin (or 12 ct. regular sized) tin.
Now onto the muffins:  In a medium bowl, combine flour, baking soda and powder, and salt. Set aside.
– With a mixer, cream butter and sugar until creamy.
– Add lemon flavors; zest and juice.
– Mix in eggs one at a time.
– Add vanilla and mix.
– Add buttermilk alternately with flour mixture, scrape bowl, and give a final stir.
– Fill muffin cups evenly and generously sprinkle streusel over batter.
– Bake 30-40 minutes **(Depends on your oven and weather and such. The recipe I adapted from, said 45-55 minutes and it definitely did not take that long for me, so just be aware, please!)**
– Allow to cool for about 5 minutes and remove the muffins for further cooling.
Lemon Glaze Time: Simply mix powdered sugar and fresh lemon juice until desired consistency. I typically like a glaze with more substance and thickness, but it is purely up to you!
– Glaze muffins when completely cooled and store in airtight container.
– Lastly, devour with a cup of milk, tea, or, if you’re like me, coffee! And enjoy.

Monkey Bread

If you like cinnamon rolls, the smell of cinnamon rolls, and easy recipes, you’ll love Monkey Bread! And if you’re anything like me, you’ll already have most of the ingredients on hand.
DSCF3464 Edited Just look at this masterpiece! Who wouldn’t want to wake up to this in the morning? Especially great during the holidays, monkey bread is sort of like a modified, easier, but just as tasty, cinnamon roll. Just wait until you start smelling the wonderful cinnamon aroma. If you’ve never made this or tasted this, you should. You really should!
DSCF3484 Edited Just take some canned biscuits, cinnamon and sugar, butter, more cinnamon and more sugar! It’s so easy. . . a monkey could do it! (Sorry, I had to. The opportunity was there.)

The butter-brown sugar mixture makes a delicious glaze for the bread all on its own! I swear it’s magic.
DSCF3485 Edited I suppose if you’re feeling shnazzy you could make an icing to really get your cinnamon roll fix :).
DSCF3486 Edited

Monkey Bread


4 cans buttermilk biscuits (10 in a can)
1 c. granulated sugar
2 t. cinnamon
1-1/2 sticks butter
3/4 c. brown sugar
2 t. cinnamon


-Preheat oven to 350 and grease a bundt pan.
-Combine the granulated sugar and 2 t. cinnamon in a small bowl.
-Cut each biscuit into fourths and roll pieces in cinnamon-sugar mixture.
-Place in bundt pan.
-Melt the butter, then add the brown sugar and 2 t. cinnamon.
-Pour evenly over biscuits.
-Bake 30 to 35 minutes on middle shelf.
-Wait 5 minutes and turn out of pan onto a plate.
-Now you can pretend to be a monkey and pull off a piece at a time and enjoy!
-Or Cool, Cut, and Serve!

Chipper Pumpkin Muffins

DSCF3434 Edited Loaded with chocolate chips and pumpkin spice flavor, these muffins bring something special to the table. Muffin tops are always the best part, too, right? I seem to agree with that one! They have a cinnamon-sugar topping– so simple, yet so undeniably delicious.
DSCF3428 EditedThanks to my sister, Stephanie, for this apron! I did indeed wear it while making these, yes I did!
DSCF3421 Edited It was like pumpkin muffin mania in the house! Warm, chocolate-y pumpkin muffin mania…is there any better type of mania?
DSCF3423 Edited DSCF3430 Edited Although I am the main dessert provider of this household, I also love to bake with my mom. We made these yummy, fall muffins together and actually tripled the recipe. Then we split it in half and used raisins in one batch and chocolate in the other. My mom was in charge of the raisins and I was, well of course, in charge of the chocolate 🙂

So, yes, you can substitute the chocolate chips for raisins or anything that suits you. There is no one telling you that you can’t do something! That’s the beauty of baking! I’m sure adding chopped walnuts or pecans would be amazing, too.
DSCF3427 Edited Chipper Pumpkin Muffins
Makes about a dozen muffins


1-1/2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
3/4 t. salt
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
1/2 c. chocolate chips (or more if you’re a chocolate lover like me!)
1 egg
1/2 c. milk
1/2 c. canned pumpkin
1/4 c. oil


2-1/2 t. sugar
1/2 t. ground cinnamon


-Preheat oven to 400 and grease a 12-count cupcake/muffin pan.
-Combine flour, sugar, baking powder, salt and spices together in a large bowl.
-In a smaller bowl, beat together the egg, milk, pumpkin and oil.
-Add pumpkin mixture to flour mixture; stir until just combined.
-Mix in chocolate chips (or any mix-in).
-Pour into pan, about 2/3 full.
-Mix the sugar and cinnamon for topping and sprinkle over muffins.
-Bake 20 to 25 minutes or until nicely browned.
-For storage, place in a tightly-sealed container or zip-lock bag.
-Freezes well, too!

Homemade Cereal

DSCF3407 Edited

Once again, I bring unto thee oatmeal and raisins. It is just such a wonderful combination! This stuff is so good and addictive. Keep in mind not to have a whole bunch in one sitting because it is rich. Try having some in a little bowl with a splash of milk or yogurt for breakfast or a mid-afternoon snack. I am confident it will never disappoint!

DSCF3394 Edited

Like a lot of people, I have fallen in love with the coffee bean and I embrace it! There’s just nothing like that first, soul-warming cup in the mornin’!

DSCF3409 Edited

This homemade cereal literally takes 30 minutes to make, say about 5 minutes prep and 20-25 minutes while it’s doing its thing in the oven. Naturally sweetened, too, (Yay!) with honey and raisins.

For the nuts, it is up to you. Make it whole, chopped, slivered, or none at all. Here, I chopped walnuts in a food processor. They certainly do add a special crunch!

DSCF3406 Edited

DSCF3412 Edited

Ode to fall lovin’…and candles.

DSCF3400 Edited

Let’s just go ahead and include this wonderful little type writer for fun-sies. Just sitting in the corner of my room, hardly gets any attention these days 😦 It’s a shame.

DSCF3415 Edited

Homemade Cereal


4 c. quick rolled oats
1/2 c. sunflower seeds
1-1/2 c. fresh wheat germ
1 c. raisins
1/2 c. chopped nuts (walnuts or pecans)
1 c. vegetable oil
1/2 c. honey
1 t. salt
1 T. milk


-Preheat oven to 300.
-Combine dry ingredients in a large pan (a 9-by-13-inch pan works well)
-Mix oil, honey, milk, and salt in a small saucepan.
-Heat until hot, stir, and add to dry ingredients.
-Bake for 20-25 minutes, stirring twice between baking (Ex: 8 min. then stir, 9 min. then stir, 8 min. final stir).

*Note: Extra delicious right out of the oven with milk!*