Pesto Pine Nut Parmesan Muffins #MuffinMonday

Savory mini muffins with pesto, pine nuts and Parmesan make the perfect snack at cocktail time or really, anytime.

A little #MuffinMonday history
Food Lust People Love was almost one year old before I joined my first baking group in June of 2012. Muffin Monday was run by a talented blogger named Anuradha from Baker Street. We became friends over the next year and a half that we baked muffins together. Even though she worked full time, her blog was filled with lovely baked goods and she was very active on social media. The first year or so, Muffin Monday had a steady stream of participants but then they dwindled until it was just the two of us baking each week, for more than six months. I offered to help with sending out the emails or adding folks to the group but she would assure me that a work project was about to finish and then she’d have more time.

And then she stopped updating her blog and seemed to drop completely out of the social media circus that is blogging. I can’t tell you how sad I was but I completely understood how sometimes life can get in the way of all the things we want to do and something’s gotta give. I will be forever grateful to Anuradha for starting me on this path. Maybe someday, if she gets back to blogging, we can bake together again. I’d really like that.

As for me, I wasn’t done with muffin baking. I love the ease of the muffin baking method, the flexibility for adding ingredients to a sweet or savory batter, the short baking time and the portability of the muffins themselves. It seemed that the hashtag #MuffinMonday was widely in use on the internet, so I went solo and continued Muffin Mondays on my own for another 73 editions. For anyone who is keeping count, that means 153 muffin recipes on my blog. It’s quite the collection.

The future of #MuffinMonday
This summer I took a few weeks off, as I was traveling anyway, but also because I wanted to think about Muffin Monday and what the future might hold. I decided that if I really wanted to spread the love of muffins, I should open it up. So I have invited a small group of like-minded recipe creators to join me here for Muffin Monday. And since a weekly post is a large commitment – and I wanted them to say yes to the invitation – we will be posting only once a month, on the last Monday of every month.

I hope you all enjoy our creative muffin recipes. Make sure to scroll down to see what my Muffin Monday baking friends have for you today!

I’m kicking this one off with mini muffins that are great to serve at cocktail time. And, bonus, they freeze beautifully so make them ahead for your next party. What better way to celebrate baking muffins with a group again?

Pesto Pine Nut Parmesan Muffins

Ingredients for 18 mini muffins
1 cup or 125g flour
1 teaspoon baking powder
1/3 cup or 80ml milk
1/4 cup or 60ml olive oil
1/4 cup or 60g classic pesto
1 egg
3 oz or 85g Parmesan
1/4 cup or 40g pine nuts

Method
Preheat the oven to 350°F or 180°C and grease your mini muffin pans with a little olive oil or non-stick spray.

Grate your Parmesan and set aside a good handful for sprinkling on the muffin tops before baking.

In one big mixing bowl, add your dry ingredients, that is, the flour and baking powder. Add in the larger pile of grated Parmesan and stir well.

In small mixing bowl, whisk the milk, olive oil and pesto with your egg.

Fold the liquids to the dry mixture, stopping when they are just mixed.

Set aside a small handful of pine nuts for topping and fold the rest into your batter.

Divide the batter between your prepared muffins cups,  then top each one with a few pine nuts and a sprinkle of Parmesan.

Bake in your preheated oven for 12-15 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for a few minutes.

Remove from the muffin pans and finish cooling on a rack.

Enjoy!

The new Muffin Monday won't have a theme or a necessary ingredient so members are free to create muffins with whatever inspires them, wherever they may live. I look forward to seeing what they'll come up with each month! A drumroll, please, for the inaugural line up:

• Apricot, Almond, and Toasted Coconut Muffins from Karen's Kitchen Stories
• Caramel Apple Buttermilk Muffins from Making Miracles
• Carrot Oat Banana Chunk Muffins from Passion Kneaded
• Ground Cherry Muffins from A Day in the Life on the Farm
• Pesto Pine Nut Parmesan Muffins from Food Lust People Love
• Sour Cream Peach Muffins with Pecan Streusel from The Spiced Life

Many thanks to my daughter, Cecilie, for creating our badge. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Blackberry Cream Cheese Muffins #MuffinMonday

Blackberry Cream Cheese Muffins are sweet muffins made with fresh blackberries, small chunks of cream cheese and lemon zest. They are perfect for breakfast or snack time. You wanna put a glaze on ‘em, go ahead, but they don’t need it.

The last time I made blackberry muffins with cheese, we were still living in Egypt and they were savory with goat’s cheese and thyme. The blackberries added little bites of sweet that were very welcome and worked beautifully with the goat’s cheese.

This time I decided to go sweet, but not too sweet since, remember, these are muffins, not cupcakes. But I still felt the need to add a little something extra and cream cheese is perfect. We put it in savory dishes; we add it to cheesecakes and other desserts. Delicious either way.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup or 180ml milk
1/2 cup or 120ml canola or other light oil
2 eggs
Zest 1 lemon
3 1/2 oz or 100g cream cheese
3 1/2 oz or 100g fresh blackberries

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat or lining it with paper liners.  When I am baking with cheese, I tend to forgo the papers because the cheese can stick to it.

In a large mixing bowl, whisk together your flour, sugar, baking powder and salt. Then whisk the milk, oil and eggs together in a smaller mixing bowl.

Cut the cream cheese into cubes and add them to the flour mixture. Stir well to coat.

Cut the large blackberries in half or thirds, leaving any little ones whole.

Set aside 12 pieces for popping on top of the muffins before baking and put the rest in the flour bowl. Once again, stir well to make sure the blackberries are coated with flour.

Add your lemon zest to the dry ingredients and stir again.

Pour your wet ingredients into your dry ones and fold until just combined.

Divide the batter between the muffin cups and top with the reserved blackberry pieces.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Enjoy!

Pin Blackberry Cream Cheese Muffins!

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Black Cherry Muffins #MuffinMonday

 

Cherry muffins are good, no matter what the season. Make muffins with the ones in cans and don't forget to add some of the cherry syrup for more flavor!

Today we had a baking session at my house which included savory cheddar muffins with a salami base, a dozen of Uncle Hector’s 100 Cookies (so called because there are 100 ways to make them) and then, finally, we baked a sweet muffin with canned cherries. You might think that all the baked goods were the best part, but actually, it was the chatting amongst the ladies. Such a delight to have friends around the small table in my cozy kitchen.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can (425g or 15oz) black pitted cherries, in light syrup (drained weight 213g or 7 1/2 oz)
2 eggs
1/2 cup or 120ml milk
1/2 cup or 120ml light cherry syrup (from the drained can of pitted cherries)
1/3 cup or 80ml canola oil

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with non-stick spray or butter or line it with paper muffin cups.

Measure your flour, sugar, baking powder and salt into a large mixing bowl and mix well.

Drain your cherries and save the light syrup.

Set aside 12 cherries for decoration and cut the rest of them in half.  This serves two purposes: One, it make the cherry pieces smaller and less likely to all sink to the bottom of your batter when baking, and two, it ensures that all the pits have indeed been removed. No one wants to break a tooth!

Add the halved cherries to the flour mixture and stir to coat.

Measure the milk, 1/2 cup or 120ml light cherry syrup and oil into a smaller bowl and whisk with the eggs.

Fold your wet ingredients into your dry ones until just mixed.

Divide the batter between the prepared muffin cups and top each one with a reserved cherry.

Bake for 25-30 minutes or until the muffins are golden brown around the edges and a little on the tops.

Remove from the oven and allow to cool for a few minutes. Cool completely out of the pan on a wire rack.

Now invite some friends over for tea and coffee and share.

Enjoy!

Chipotle Cheddar Sweet Potato Muffins #MuffinMonday

Chipotle peppers in adobo sauce add a lovely smoky spiciness to these sharp cheddar muffins made with roasted sweet potatoes.

Chipotle peppers in adobe sauce are a great ingredient for adding flavor and spice to many dishes but though they come packed in small cans, I never seem to use the whole can for any recipe. So I pour the leftovers in a plastic bag and roll it up like a tube and pop it in the freezer. Then it’s easy to slice off however much you need for the next recipe. We loved these muffins so much that I'd open another can just to make them again.

Ingredients
1 whole roasted sweet potato (about 8oz or 225g)
1/4 cup or 60ml canola or other light oil
2 cups or 250g flour
1 tablespoon baking powder
2 tablespoons chipotle peppers in adobo sauce
5 1/3 oz or 150g extra sharp cheddar, grated
1 teaspoon salt
2 large eggs
3/4 cup or 180ml milk

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it paper muffin cups.

Peel your sweet potato and mash it with a fork.

Add in the eggs, milk and oil and whisk to combine.

In a large bowl, mix together the flour, baking powder and salt. Add in all but a generous handful of the cheddar and mix thoroughly.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups.  Top with the remaining grated cheddar.

Bake in your preheated oven for 20-25 minutes or until a toothpick comes out clean and the muffins are golden.

Allow to cool for a couple of minutes then remove to a wire rack to cool completely.

Enjoy!

Cheese in Ham Muffins #MuffinMonday

These guys are savory muffins, replete with cheese, baked in a ham cup. Nuff said. They might not cure what ails you, but they help.

This has been a shite week, as my British friends would say. No kidding. Bad news on several fronts. And while some people eat chocolate or turn to liquid consolation, I tend to bake and pray. And I try to understand why some things happen the way they do. To nice people. And why some nice people DO the things they do. When the decision is so obviously detrimental. So, as I said, I pray about it. For health, for understanding, for acceptance, for direction. And I bake stuff that I want to eat. Which means that this week, it’s a savory muffin. Can’t say I’m feeling a whole lot better, but at least I’m not hungry on top of that. How do you console yourself? All suggestions welcome.

Ingredients
1/8-1/4 cup or 30-60ml olive oil
12 slices thin cut ham, plus 1 more for garnish (I used the Oscar Mayer Delifresh stuff.)
2 cups or 250g flour
7oz or 200g strong and bitey cheese, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it liberally with the olive oil using a pastry brush.

Line each muffin cup with a circle of ham.

Cut the cheese into small chunks and set aside a good handful for putting on top of the muffins before baking. (Cut the rind off and discard, if there's a rind.) Cut the extra slice of ham into pieces.

In a large bowl, mix together your flour, the bigger pile of cheese, baking powder and salt, making sure that the cheese is well coated in flour and is not sticking together in clumps.

In a smaller bowl, whisk together your eggs, milk and oil.

Pour your wet ingredients into your dry ingredients stir until just mixed.

Divide the batter between the muffin cups, holding the ham up on one side with a finger while you spoon the batter in, if necessary.

Top each with the reserved smaller pile of cheese and a piece or two of ham.

Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick comes out clean.

Cool in the pan for a few minutes and then run a knife around the muffin pan to set the muffins free. Remove to a wire rack to cool completely.

Enjoy!

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Carrot Muffins with Cream Cheese Glaze #MuffinMonday

These delicious carrot muffins have all the flavor of tender carrot cake but are made with the two-bowl method traditional for muffins and are topped with generous lashing of sweetened cream cheese. 

A great Easter breakfast or brunch idea
With Easter Sunday less than a week away, you might be looking for a great breakfast or brunch recipe so I thought I’d share my muffin take on carrot cake since carrot muffins are perfect for the occasion. These little guys could also serve as dessert, although they are less sweet than actual carrot cake - a plus for those who have been eating their fair share of Easter candy.

How to make your family happy first thing in the morning
The night before I want to serve muffins for breakfast, I like to mix all my wet ingredients together, cover the bowl with cling film and pop it in the refrigerator. Then I mix all of my dry ingredients in a bigger bowl, cover with cling film and leave at the ready near the oven. When I get up in the morning, I turn the oven on to preheat and prepare my muffin pan. Pour the wet ingredients into the dry. Mix and bake. The glaze can be made ahead of time as well and refrigerated. This prep ahead method particularly handy on holidays or even on busy school mornings when everyone is trying to get out of the house on time. After all, muffins are fabulously portable.

Or mix and bake them right away. If you've been craving carrot cake, that might be the best plan.

Ingredients
For the muffins:
8 oz or 225g carrots – weight before peeling and cutting off stem ends
2 cups or 250g flour
3/4 cup or 170g sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup or 115g butter, melted and cooled
2/3 cup or 160ml milk

For the cream cheese glaze:
1/4 cup or 65g cream cheese spread, at room temperature
1/4 cup or about 30g powdered sugar
1/4 teaspoon vanilla extract
1-2 teaspoons milk

Method
Peel your carrots and cut them into short lengths. Discard the green stem ends if any. Boil until tender then drain. Mash with a potato masher until fairly smooth.  Set aside to cool.

Preheat your oven to 350°f or 180°C and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin cups.

In a large mixing bowl, combine your flour, sugar, baking powder, cinnamon and salt.

In a small bowl, combine the eggs, melted butter, cooled mashed carrots and milk.  Mix thoroughly.

Add the wet ingredients to the dry and stir until just mixed.

Divide the thick batter between the muffin cups in your prepared pan.

Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.

Remove from the oven and cool completely on a wire rack.

To make the glaze, mix the cream cheese spread with the powdered sugar, vanilla and one teaspoon of milk. Stir well. Add the second teaspoon of milk if necessary to get a good drizzling or piping consistency, depending on how you want to apply it. Make it thinner for drizzling, thicker for piping.

When your muffins are cool, drizzle or pipe on the cream cheese glaze. I used a plastic bag with the corner cut off.

Enjoy!

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