Strawberry Chip Coffee Cake Muffins



  • (Makes 18 muffins)
  • 1½ sticks of butter (12 tbs), room temperature
  • ¾ cup of brown sugar
  • ⅓ cup of white sugar
  • 3 eggs, room temperature
  • ½ cup of milk
  • 1½ tsp vanilla extract
  • 1 cup sour cream
  • 2½ cups of flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup chopped strawberries
  • 1 cups of white chocolate chips (for sprinkling on top)

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  1. Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.
  2. In the large mixing bowl cream the butter and sugar until light and fluffy.
  3. Add the eggs, 1 at a time, beating on low speed after each addition.
  4. Add the vanilla, sour cream, and milk. Beat until well combined.
  5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
  6. Fold in the strawberries.
  7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
  8. Sprinkle the muffins with white chocolate chips.
  9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

Raspberry-White Chocolate Muffins


2 cups (500 mL) Bisquick* Mix

1/2 cup (125 mL) white chocolate baking chips

1/3 cup (75 mL) granulated sugar

2/3 cup (150 mL) milk

2 tbsp. (25 mL) vegetable oil

1 egg

1 cup (250 mL) raspberries


  • Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or non-stick cooking spray, or place paper baking cup in each muffin cup.
  • In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Spoon batter evenly into muffin cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

*note you can drizzle white chocolate over muffin once cooled

Raspberry Cheesecake Muffins



  • 2/3 cup cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg whites
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 cups raspberries (fresh or frozen; can also substitute other berries)
  • Zest of one lemon


  1. Preheat the oven to 350 degrees F.
  2. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended.
  3. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well.
  4. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture.
  5. Gently fold the raspberries and lemon zest into the cream cheese mixture.
  6. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.)
  7. Remove the muffins from the pans and let them sit on a cooling rack for several minutes before serving.

Mini Peanut Butter Chocolate Chip Muffins.


1 cup peanut butter (smooth or chunky)

1 egg

1/3 cup white sugar

1/3 cup brown sugar

1 cup milk

1 cup all purpose flour

½ cup whole wheat flour

1 Tablespoon baking powder

¼ teaspoon salt

½ cup mini chocolate chips

  1. Preheat oven to 375 degrees. Spray 36 mini muffin cups with nonstick spray.
  2. In a large bowl, combine peanut butter, egg and sugars. Blend until smooth. (I used my handmixer)
  3. Add the milk, slowly, until totally smooth.
  4. In a small bowl, whisk flours, baking powder and salt. Add chocolate chips.
  5. Mix dry ingredients into the wet ingredients. Stir just until combined.
  6. Spoon into muffin cups and bake until puffed up and firm on top, about 10 – 15 minutes. They should be a slight golden brown.

Reese’s Peanut Butter Banana Bread



3 ripe bananas, mashed

1/2 cup creamy peanut butter

1/4 cup Canola oil (Vegetable oil will also work)

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups


Preheat oven to 350

Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening.

In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.

In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.

Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture!

Fold in your Reese’s Mini cups and spread batter into prepared pan.

Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast, lower the temperature down to 325°  and loosely cover with foil or just cover it with foil.

Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.

Pina Colada Banana Bread



  • 3 ripe bananas
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 6 tbsp butter, softened
  • ½ tsp vanilla extract
  • 1 tsp rum extract
  • 1½ cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup pineapple tidbits
  • 1 cup sweetened shredded coconut

Pineapple-Rum Glaze

  • ½ cup powdered sugar
  • 2 tbsp pineapple juice
  • 1 tsp rum extract
  • ½ cup toasted coconut


  1. Preheat oven to 325F. Grease a loaf pan and set aside.
  2. Peel and mash the bananas in a large bowl. Stir in the sugar, egg, butter, and extracts until well combined. (Can use all vanilla extract if preferred.)
  3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
  4. Stir in the pineapple and coconut and pour into prepared loaf pan.
  5. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  6. Let cool in pan.
  7. Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.

Toasted Coconut

  1. Spread coconut in a single layer on a rimmed baking sheet and bake for 5 to 7 minutes in a 350F oven. Stir every few minutes and keep your eye on them – they burn as soon as you walk away 😉



Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.

In a medium bowl mix the ice cream and flour together until just combined.

Scoop into the loaf and smooth out.

Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream – I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work – let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Heck – even my wife could successfully make bread using this recipe. (Look behind shoulder warily – did I just say that publicly?)

Oh, one more thing – others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour).

You must – MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:

For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour.

Dark Chocolate Peanut Butter Banana Bread



5 tablespoons chocolate peanut butter (I used Dark Chocolate Dreams)

3 tablespoons plus 1 teaspoon canola oil, divided

3 tablespoons butter, softened

1/2 cup packed brown sugar

2 medium ripe bananas, sliced

2 large eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/4 to 1/3 cup dark chocolate chunks


Preheat oven to 350.

In a microwave safe bowl, combine chocolate peanut butter and 1 teaspoon of the oil. Microwave on high until melted, about 30 seconds; stir. Combine 3 tablespoons oil, butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.

Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, all the flour mixture and the buttermilk alternately to banana mixture, beginning and ended with the flour mixture. Mix until just combined.

Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixtures. Spread the remaining batter over the top. Using a wooden pick or knife, gently swirl the batter. Sprinkle the top of the batter with dark chocolate chunks.

Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

Dark Chocolate Chip Raspberry Banana Bread



  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar (or dark brown sugar)
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) Greek yogurt*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (135g) dark chocolate chips (or semi-sweet)
  • 1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking*


Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.

Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.

In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Gently fold in the raspberries and chocolate chips.

Spoon the batter into the prepared baking pan – sprinkle with a few additional chocolate chips if desired. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.

*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. Low-fat or non-fat are OK.

Chocolate Peanut Butter Banana Bread


The grocery list – butter, all-purpose flour, sugar, creamy peanut butter, vanilla, baking soda, light sour cream, eggs, unsweetened cocoa, mini (or regular) semi-sweet chocolate chips, and some sad overly ripened bananas that you bought last week and no one ate.

Grab a large mixing bowl and using a hand mixer, beat the softened butter, sugar, eggs, and peanut butter till nice and creamy.

After mashing the banana up a little bit in a small bowl, add it to the butter mixture, along with the vanilla. Continue to beat with the hand mixer until well combined. We are done with the hand mixer now so go grab a wooden spoon.

Add in the flour, baking soda, and cocoa powder and mix together with the wooden spoon.

Time to add the light sour cream. Mix again till well combined.

Me thinks we need more chocolate. I’m using mini chocolate chips this time. Scroll on down a little to see why.

Divide the batter between two 9″ loaf pans that have been generously coated with non-stick cooking spray. Pop them into a 350 degree oven for 60 minutes or till a toothpick inserted in the center of the loaf comes out clean.

Most of the time I will make one loaf and then use the other half of the batter to make mini muffins. I like to use mini chocolate chips because I think they work better for this purpose. If you’re using the batter for loaves, regular chocolate chips are a fine choice. The complete directions for both the loaves and muffins are included below.

This recipe results in a beautiful loaf of bread. Be sure to allow it to cool completely before slicing and serving.