I made these muffins on Sunday after a (slight) disaster trying to make Bourbon Apple Cinnamon Rolls… read that post here.
They’re simple, and slightly adapted from AllRecipes, which happens to be one of my favorite places to go when I want to make something but don’t know what.
I made 6 large muffins & 12 regular muffins. You could easily do all one size.
This recipe went off with out a hitch. no problems at all.
I only put a middle layer of strudel in the large ones, but I had a bunch leftover, so the next time I make these I’ll be putting it in the middle of ALL of them. I’ll also probably add more apple slices.
There wasn’t exactly enough. I used Empire apples, but that’s just because I had them on hand. Substitute your favorite variety if you’d like.
So… sometimes there are weekends when I’m not motivated to bake. This weekend was one of them. We had a cookout on Friday, and my Dad was here all til Sunday. So I was a little worn out by the time Sunday afternoon rolled around.
On those Sunday’s when I don’t really want to bake, but I really want something sweet… I make Puppy Chow/ Muddy Buddy or Monkey Bread. This weekend I made both. But with a Twist!
The Puppy Chow is really more of a “snack mix” because I think it should have Chex in it to be considered Puppy Chow. But it’s still delish. You def need to use a HUGE bowl so everything doesn’t go all over the place when you’re stirring! This is another product of my S’mores obsession. I like it a whole lot… and I don’t think it’s going to last long around here. This is easy-peasy and it doesn’t take me more than 10minutes from start to finish. Check out my S’mores Snack Mix recipe!
The PB&J Pull-Apart Muffins are a spin off of my favorite (and super easy) monkey bread muffins. They’re pretty easy to make… but kind of messy. Seriously… if you have a problem with a messy kitchen, skip these. Use a plastic knife to get these out of the muffin tin. The jelly gets well cooked on the edges, and if you don’t scrape down the sides before you try and take them out your pieces will pull apart before you’re ready. I also didn’t add a glaze or anything to these, but I think they could use a little drizzle of something or other. Ya know?
I’m sure I’m not the first person to try either of these things… but I didn’t google either of them to find out. I didn’t/ don’t want to know if someone’s done ‘em before!
No matter what, I’m pretty impressed with the way they both came out.
PS. There aren’t any pictures of the S’mores Snack Mix because it looks like every other puppy chow recipe I’ve ever seen!
Mom On Timeout is a banana/ peanut butter/ chocolate genius! Seriously.
I’ve been wanting to try to make banana bread for some time now… and when I stumbled on her version… I HAD to have it. BUT the muffins I actually made are a combination of 2 of her recipes… I used the PB Banana Bread as a base, and then added the Reeses Cups just like in her Reeses Explosion Banana Bread! HEAVEN!
I got 24 small muffins out of this batch, but the next time I make them I’ll fill the muffin liners to the very top, ‘cause this batter doesn’t rise very much.
I learned something new while making these! I bought these bananas with the intention of making the muffins later in the week, but then I realized that we’re going to my Nana’s (in Maryland) for her 90th birthday Friday. Knowing that my bananas might not be ripe enough to use by Thursday was driving me CRAZY! Fortunately one of my friends from back home sent me this little tip… “Bake” the bananas in the oven! Seriously, put them in the oven at 300 degrees F for 30-60 minutes, until the skins get nice and black. Perfect for baking! I was so excited when it worked!
Now, it’s time to go… those little muffins are calling my name for a little snack.
My version is HERE!
I don’t really have words to describe how excited I was yesterday when I made these (AND they came out right the first time)! I’ve been struggling with (what should be) a very simple Monkeybread recipe for some time now. Read about my first try HERE. The second try I didn’t even try to blog, because it was just as bad as the first. Maybe it’s because I don’t own a Bundt pan? I made it the second time in a 9×13 pan… and it didn’t work out. I ended up “finishing” the baking on a cookie sheet. This time, I decided to use a muffin tin, because I figured that I needed the biscuits to bake all around the outside… you know what I mean? Maybe? Anyway, it worked out. The melted brown sugar and margarine didn’t even drip all over my oven this time!! Woot!! I only cooled them in the pan for 5 minutes because the brown sugar is a little stick once it dries, and I didn’t want them to get stuck to the muffin tins, the extra cooling only took about another 5 minutes, then I flipped them back over for the icing. As for the icing… it was a recipe for a cinnamon cookie glaze, and I just figured it would go well with these.
These muffins are def an indulgence (talk about calories), and might be perfect for a brunch. To me, it’s like eating a cinnamon bun, but a little more fun to pull the pieces apart! Enjoy!
MonkeyBread Muffins Recipe