‘Muffins’ Articles at Sweetnicks

Dainty morsels of goodness, these Cinnamon Roll Muffins are a delicious way to start the day.

Over the summer, I taught several week-long cooking camps. We started out each week getting to know each other, talking about basic kitchen rules and hygiene, the importance of measuring ingredients properly and following recipes, and then each day, we would make a few recipes together. Towards the middle of the week, once the kids had a handle on measuring and following directions, I would give them copies of the recipes and they were on their own.

Giving kids a recipe and letting them do it all by themselves from start to finish is a big thing, both for me AND for them. Yet it really was amazing to watch them … figuring things out as they went along … but most importantly, seeing their confidence shine when they realized that they made something amazing ALL BY THEMSELVES. The pride when they told their parents what they had made, and shared the finished product at the end of the day was awesome to watch.

I mean, look at those faces above! That says it all right there.

I’m a big fan of making a batch of muffins over the weekend so the kids have a great grab-and-go breakfast for our busy mornings during the week, and these Cinnamon Roll Muffins were perfect, and one of the recipes my campers made over the summer. Nick loves cinnamon rolls, so he got a little of that flavor with these muffins, and Madeline doesn’t love cinnamon rolls, but does like muffins. Which means I managed to satisfy both of them with one easy recipe.

Twenty minutes from start to finish, using basic ingredients that you likely have in your kitchen, these muffins are light, slightly sweet, and perfect for a quick breakfast or afterschool snack.

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Don’t toss those overripe bananas languishing on the counter just yet — they’re the perfect ingredient to make these delicious Banana Crunch Muffins.

I have a love/hate relationship with bananas. We will have periods where we will go through them like crazy. Like, I can barely buy them fast enough. And then we have these periods, where they turn brown and black and mushy and I CAN’T KEEP UP. When they get to that point, they are perfect for making Banana Bread or Banana Muffins.

New Year’s Resolution 1,467: keep up with the bananas.

Last week I froze half of them for smoothies, and turned the last four into a batch of these Banana Crumb Muffins. Because with this being the first full week of work and school in FOREVER, I knew mornings were going to be rough, and a grab-and-go option was exactly what we needed.

This is that.

You can mix them up in nothing flat with ingredients you likely have on hand. They have a nice and tender bite with a hint of banana.

I can’t say banana without hearing the minions in my head. Respect the banana!

Once baked, they have a nice crumb on top with a beautiful crown. Don’t you hate when muffins are flat? You don’t have to worry about that with this recipe – they puff up nicely and are delicious.

A million years ago, I used to work across the street from a restaurant that had delicious cinnamon muffins with the most amazing slightly crunchy crumb on top. The top of these Banana Crumb Muffins remind me of those, and the recipe is totally worth making for that top alone.

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Recipe: Cinnamon Roll Muffins

Recipe: Banana Crumb Muffins