Pumpkin Streusel Muffins

https://www.seriouseats.com/recipes/2016/10/pumpkin-spice-streusel-muffins-recipe.html 

For the Streusel:

1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant

1 ounce light brown sugar (2 tablespoons; 30g)

1/2 ounce all-purpose flour (2 tablespoons; 14g)

1/4 ounce ground cinnamon (1 tablespoon; 7g)

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1 ounce unsalted butter (2 tablespoons; 30g)

1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)

For the Muffins:

6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)

5 1/2 ounces all-purpose flour (1 cup; 155g)

5 1/4 ounces sugar (3/4 cup; 150g)

1 tablespoon ground cinnamon (1/4 ounce; 7g)

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

1/2 teaspoon ground cloves

1/4 teaspoon ground or grated nutmeg

6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F

8 ounces pumpkin purée, fresh or canned (1 cup; 225g)

4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)

2 large eggs, cold

1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions

1.

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

2.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

3.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Cinnamon swirl cupcakes

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
4. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
5. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing

https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Cheesecake brownies

Normal cheesecake recipe (1 pkg, 1 egg, 1/4 c sugar)

3/4 c butter
1 1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c cocoa powder

3/4 c flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon

1. Make cheesecake filling
2. Mix butter, sugar, eggs, etc
3. Add flour mixture
4. Put some brownie in muffin cup (any size)
5. Add some cheesecake
6. Cook til cooked (350)
7. (optional) Drizzle with melted chocolate
8. Yummy!!!

Blueberry Cream Cheese Muffins

http://www.breakfast-and-brunch-recipes.com/blueberrymuffinrecipe.html

1/2 pkg light cream cheese
1/2 tbsp lime juice (subbed for lemon)
2 tsp vanilla
2 eggs
1/2 c milk
4 tbsp melted butter
1 c all-purpose flour
1 c cake flour
3/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 c frozen blueberries? ish?

cinnamon sugar

1. Preheat to 350
2. Beat cream cheese, lime, vanilla; add milk, butter
3. Mix dry ingredients, add to above
4. Fold in blueberries quickly & gently
5. Fill muffin cups about 3/4 full. Sprinkle with cinnamon sugar
6. Bake 25-30 - until golden brown (24)

So-so - can't taste the cream cheese, not a fan of the lime (!)