Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Chocolate Cupcakes

Yield: 12

4/9 cup boiling water

1/2 cup unsweetened cocoa powder

2/3 cup buttermilk

2/3 + 1/2 cup all-purpose flour

1 tsp baking soda

1/3 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1/3 cup light brown sugar

2 eggs

1 tsp vanilla

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a bowl, whisk the cocoa powder into the boiling water.

3. Let cool to lukewarm, then whisk in the buttermilk.

4. In another bowl, sift together the flour, baking soda and salt.

5. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, sugar, and brown sugar on medium speed until combined.

6. Add the eggs one at a time, beating well after each addition. Adding the vanilla along with the second egg.

7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat just until combined.

8. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 15 to 18 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.williams-sonoma.com/recipe/dark-chocolate-cupcakes.html

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Peanut Butter Cookies

Yield: 2 dozen

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1/2 cup chocolate chips

1 tbsp sugar, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.

3. In another large bowl, beat the butter and peanut butter together until fluffy.

4. Add the sugars together and beat until smooth.

5. Add egg, milk, and vanilla and mix to combine.

6. Add flour mixture and mix until combined, but do not overmix.

7. Stir in chocolate chips.

8. Place sprinkling sugar on a plate.

9. Form dough into balls and into sugar. Arrange on prepared baking sheets allowing space for the cookies to expand.

10. Use a fork to lightly indent with a criss-cross pattern.

11. Bake cookies for 10 to 12 minutes, until just turning golden.

12. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://smittenkitchen.com/2007/12/peanut-butter-cookies/

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/