breakfast

Raspberry Crumb Muffins

February 21, 2018 by Marisa 18 Comments

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

This muffin recipe has all the characteristics of a very good cake, but with a lovely crumb topping instead of the frosting. Its moist, crumbly and quite able to stand up on it’s own but throw in some fresh raspberries and my goodness…you get a burst of sweetness in every bite.

They make perfect individual sized cakes to pack for those rush and go mornings, but I love savoring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss free to bake so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

I have baked plenty of muffins while my kids were in grade school. It was our absolute favorite Friday evening treat. We’d curl up on the couch with milk and muffins watching our favorite shows on T.V. such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. Oh, how I miss those days!

I’ve tweaked this recipe ever so slightly, which is adapted from The Clinton St. Baking Company Cookbook. I’ve substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter simply for personnel preference.

I find that the lemon zest adds a some extra flavor to the muffins and gives them a little more zing!

Its totally optional but so worth it!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Course: Breakfast, Dessert, Snack

Servings:

Author: Marisa

Ingredients

FOR THE CRUMB MIXTURE
1/2 cup all-purpose flour
1/2 cup granulated sugar
a half teaspoon grated lemon zest
1/4 tsp cinnamon
4 tablespoons unsalted butter cubed
FOR THE MUFFIN MIXTURE
4 tablespoons unsalted butter softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 large egg
a teaspoon grated lemon zest
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup sour cream
1 cup fresh or frozen raspberries
10 tablespoons Crumb Mix

Instructions

In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.
Refrigerate the crumb mixture until your ready to use it.
This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.
You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer
Preheat the oven to 350* F.
Line a muffin pan with 10 paper muffin cups.
Using an electric mixer, cream together the butter, sugar and vanilla.
Add the egg and the lemon zest to the mixture and blend until combined.
Sift the flour, baking powder and baking soda into a bowl.
Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
Gently fold in the raspberries with a rubber spatula until evenly distributed.
Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
Cool and enjoy!

Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

Cherry Granola Greek Yogurt Parfait

July 20, 2017 by Marisa 17 Comments

Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.

This parfait has a lovely contrast in textures from the smooth velvety soft yogurt which is scented with cardamom and sweetened with honey to the crunchy bites of almond and cherry granola.

YOGURT

Greek yogurt has got to be my new favorite type of yogurt, since testing and sampling recipes from the Yogurt Every Day Cookbook. I’ve grown to love its thick creaminess which I find has the same soft and luscious consistency of a Dairy Queen ice-cream.

Before that, the only kind of yogurt one would find in my house was the sweetened fruit filled one. You all the know the one I’m referring to. The kind packed with sweetened fruit at the bottom and topped with plain yogurt which you’d stir together just before devouring it. My absolute favorite was the cherry yogurt!

This Cherry Granola Greek Yogurt Parfait is partially inspired by Hubert Cormier’s Yogurt Every Day Cookbook and my favorite flavored yogurt.

GRANOLA

Have you ever made your own granola?

Homemade granola is far healthier then the store bought variety, not only because its sweetened with honey, a natural sweetener but also because you get to control the amount of sweetness used.

Its super easy to make and the best part…you can mix and match the flavors and also add your favorite dried fruits or nuts.

I’ve scented my granola with cardamon to compliment the cardamom in the yogurt mix and added a touch of almond extract with the more usual vanilla extract.

I also went with dried cherries since we’re still in cherry season but only added them in after the baking time because I didn’t want my dried fruit brick hard.

It’s important to let them cool completely before breaking them apart and storing so that they retain their crunchiness. However, at my house they really don’t last past the second day.

You’ll only need approximately one cup of granola to make this layered yogurt parfait and the rest can be enjoyed as a snack.

Try dividing the remaining granola in small individual ziplock bags for some fun and easy, grab-and-go snacks which kids will love.

I’ve topped my granola yogurt parfait with fresh cherries as a pretty visual appeal but that’s really entirely optional!

With very little fuss and a whole lot of flavor…there is much to love with this granola!

Cherry Granola Greek Yogurt Parfait

Print Recipe

Cherry Granola Greek Yogurt Parfait

Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.

Course: Breakfast, Dessert, Snack

Servings: cups of granola, 2 granola yogurt parfaits

Author: Marisa

Ingredients

FOR THE GRANOLA
2 cups rolled oats
3/4 cup almonds coarsely chopped or left whole
1 teaspoon ground cardamom
pinch of fine sea salt
3 tablespoons melted coconut oil
3 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup dried cherries
FOR THE YOGURT
1 1/2 cups Greek Yogurt
1 teaspoon cardamom
3 teaspoons honey

Instructions

GRANOLA
Preheat oven to 300 degrees F
Line a large cookie sheet with parchment paper or silpat mat and set aside. ( I used an 11 x 17 size pan)
In a medium sized bowl, stir together the rolled oats, almonds, cardamon and salt.
In a separate small bowl place the melted coconut oil, honey, vanilla and almond extracts then stir to combine.
Pour the coconut mixture over the rolled oats mixture and stir well until all ingredients are combined.
Spread the mixture on the prepared baking sheet in one single layer.
Bake for 5 minutes.
After the first 5 minutes, give the granola a good stir.
Return to the oven and bake an additional 10 to 15 minutes or until golden brown.
Remove the granola from the oven.
Scatter the dried cherries over the granola and allow to cool completely before breaking into clusters and storing.
Reserve approximately 1 cup of granola for the yogurt parfait.
Store the remaining granola in an air tight container.
YOGURT MIXTURE
In a small bowl stir together the yogurt, cardamom and honey.
ASSEMBLING THE YOGURT PARFAIT
Layer 4 teaspoons of granola in each of 2 decorative glasses.
Top with 3 tablespoons of yogurt mixture.
Repeat with a second layer of granola and yogurt then sprinkle the tops with more granola.
Garnish with fresh cherries if desired.

Pumpkin Apple Streusel Muffins

October 18, 2016 by Marisa 30 Comments

Your mornings have just gotten better with these flavorful, moist and delectable Pumpkin Apple Streusel muffins. They are made with coconut oil, partially sweetened with honey, studded with chopped apples and topped with a lovely cinnamon streusel.

This recipe came about after baking this showstopping Pumpkin Cake Roll for our Canadian Thanksgiving and having extra pumpkin puree. Usually I find myself freezing any of the leftover pumpkin puree for a later use.

However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.

Feel free to use any baking apple of your choice in this recipe. Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Honeycrisp just to name a few.

I got really excited testing and retesting this recipe for you all! My kitchen was filled with the warm aromas of Fall spices like cinnamon, nutmeg, ginger and cloves. There is just something so comforting about them and they make want to cozy up next to the fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.

It bears mentioning that these muffins are fairly easy to make and no special equipment is required! All you will need are two mixing bowls, one for the dry ingredients, the other for the wet ingredients and with a light hand when stirring.

A perfect recipe for beginners…so simple, easy and yet packed full of delicious flavors. I dare you to eat just one!

They were in fact quite difficult for me to resist, especially while taking photos as the intoxicating aromas permeated the air around me. Just one bite had me doing the happy dance in my kitchen! Pure bliss!

So go ahead, bake a batch or two and have your own happy dance!

Print Recipe

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.

Course: Muffin

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup honey
5 tablespoons melted coconut oil (cooled)
1 1/4 cup canned pumpkin puree
2 cups peeled and diced apples about 2 medium apples
Streusel Topping
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Instructions

Preheat the oven to 350 degrees F.
FOR THE STREUSEL TOPPING
Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
Grease 18 muffin cups or line with paper cups.
In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin and whisk well.
Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
Stir the apples into the batter mixture.
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
Divide the streusal topping evenly over the muffins.
Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

Valentin Tropical Fruit Smoothie

August 13, 2016 by Marisa 23 Comments

Having just returned from the white sandy beaches and crystal clear waters of Cayo Santa Maria, I find myself to be…still in a holiday mode.

Cayo Santa Maria is one of the many islands of Cuba, just off its’ north central coast and lined with beautiful, luxurious, all inclusive resorts.

A typical breakfast for me was a plateful of their exotic fruits, usually consisting of pineapple, papaya and the most delicious and sweet tasting mangoes that I have ever laid eyes on.

We soon came to realize that the early bird gets the mango! They disappeared that quickly!

First opportunity I had on arriving back home was in visiting the local Farmer’s Market, where I went a little teensy, weensy overboard with the purchase of fresh fruits…how can one resist these gorgeous fruits, right!

Aside from the mangoes, pineapple and papaya, there were juicy strawberries and raspberries.

Gadelles du Quebec, sweet, aromatic clusters of pink currants.

Kiwis, figs and passion fruit.

I did also purchase a coconut but alas, I could not pry it open and now it sits on my kitchen counter till hubby (muscle man) gets home.

A well platted fruit platter makes a stunning centerpiece and a lovely alternative to sweet desserts. It’s just wonderful served as is or complimented with condiments such as honey, maple syrup, caramel and chocolate sauce.

I initially wanted to make a rum sauce to drizzle over the fruit but did I mention that I am still on a relaxed holiday mode….:)

Which now brings me to the dilemma of what to do with all this delicious fruit, aside from feeding the whole neighborhood that is!

Hence the inspiration for this Valentin Tropical Fruit Smoothie. Valentin, being the name of our resort.

Fruit smoothies are really quite simple to put together, making them an easy go to breakfast choice. You can use any fruit you have on hand. For a creamier consistency add a frozen banana and your favorite nut butter for an extra protein kick.

To thin the smoothie I used almond milk because that is what I had on hand but you can also use any non dairy milk, even coconut water or fruit juice.

Go ahead and give it a little extra love by topping your fruit smoothie with more fruit, a sprinkling of coconut, or even nuts and seeds.

I am sure it will become a favorite morning ritual.

Arrivederci Cuba, alla prossima!

Print Recipe

Valentin Tropical Fruit Smoothie

A mix of banana, mango, papaya and pineapple blended together with almond milk and peanut butter to form a refreshing tropical fruit smoothie.

Course: Breakfast, Vegan

Servings:

Author: Marisa

Ingredients

1 frozen banana
1 cup chopped mango
1 cup chopped papaya
1 cup chopped pineapple
1 tablespoon peanut butter I used organic creamy peanut butter)
1/2 cup almond milk

Instructions

Place all ingredients in a blender.
Blend till smooth.
Pour into small serving bowls.
Top with any fruit of your choice
I used raspberries
Gadelles du Quebec (pink champagne currants)
Shredded sweetened coconut
Cocoa Nibs

Banana Oatmeal Chocolate Chip Muffins

July 9, 2016 by Marisa 41 Comments

No matter what season we are in or what day of the week it is, these banana oatmeal chocolate chip muffins are always a welcome treat. I know, a mouthful right! I did not want to leave any of these yummy key ingredients out. In my opinion they all shine in this recipe, like a well played orchestra! Pairing them all together truly has them singing in harmony.

There is no baking challenge required here and you will find them quite easy to make. With just a few simple steps and with ingredients we usually have on hand, you’ll be well on your way to making these deliciously moist and cake-like muffins for your family.

Consequently, my family simply adores bananas! We literally go through about 2 dozen bananas a week. I kid you not!

Overly ripe bananas, with brown speckled skin, are simply the best for baking so be sure to use really ripe ones as they yield a more intense banana flavor. Whenever I have to many over ripe bananas, I like to freeze them, skin intact, in a resealable freezer bag ready for whenever the baking bug hits. Which is quite often in my case!

I used my mini processor to grind my rolled oats till fine. You can however use them whole for a chewier texture.

Initially, I wanted to use chocolate chunks, however after testing the recipe a few times I settled on mini chocolate chips for an even distribution of chocolate. The heavier chocolate chunks tended to settle mostly at the bottom of the muffin. I did however top the muffins with the bigger chocolate chunks, just before baking to give them a little extra love!

It bears mentioning that sour cream really does lend some extra moistness to these muffins, however, it is interchangeable with plain yogurt and also buttermilk for some extra tang!

Also noteworthy is this really wonderful streusal topping which I slightly tweaked from an older post of Raspberry Crumb Muffins. I added rolled oats for an extra crumbly texture and substituted golden brown sugar for the granulated sugar. It worked out beautifully. And, as an added bonus, this streusal topping can be made in advance and chilled till ready to use. Any leftover topping can be refrigerated for a couple of weeks.

Enjoy these banana oatmeal chocolate chip muffins for breakfast, brunch, potlucks or for just about anytime of the week! I am sure they will soon become a family favorite!

Print Recipe

Banana Oatmeal Chocolate Chip Muffins

Deliciously moist banana oatmeal chocolate chip muffin with a crumbly streusel topping.

Course: Muffin

Author: Marisa

Ingredients

CRUMB TOPPING MIX
1/3 cup flaked rolled oats
1/2 cup all-purpose flour
1/2 cup golden brown sugar
4 tablespoons unsalted butter
MUFFINS
4 tablespoons unsalted butter softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup ground oat flakes
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup sour cream
3/4 cup semi-sweet mini chocolate chips
3 ripe bananas peeled and mashed

Instructions

Streusel Crumb Topping
Place all ingredients for the streusel topping in a small bowl. Use your hands to work the dry ingredients with the butter till they resemble crumb like morsels.
Chill till ready to use.
Muffins
Preheat the oven to 350 degrees F.
In a medium size bowl, whisk together the all purpose flour, ground oats, baking powder and the baking soda and set aside.
Grease a 12 cup muffin pan or line with paper muffin cups.
In a large bowl, cream together the butter, sugar and the vanilla.
Mix in the egg until combined.
Mix in 1/4 cup of sour cream and half the flour mixture.
Repeat with the remaining sour cream and then the remaining flour.
Fold in the mini chocolate chips and the mashed bananas.
Divide the batter equally among the 12 muffin cups. ( I used an ice cream scoop)
Top each muffin with a heaping tablespoon of the prepared crumb mixture.
Bake for 25 minutes to 30 minutes, or just until a toothpick inserted in the middle comes out clean.
If you are not using the paper liners be sure to let the muffins cool for about10 minutes before releasing them from the pan.