Stocking the Chest Freezer for Winter | Baking Day | Fall Muffins
Mega Motivation continues this month as we explore garage organization. I thought I'd show you our chest freezers and how we keep them stocked with food that helps us stay prepared with our large family. Check out the Mega Motivation playlist here to see how the other YouTubers organize their garages.
Today's video not only shows you our chest freezers, but shares my favorite muffin recipes for freezing.
The Chocolate Chip Banana Bread recipe can be found here.
Blueberry Streusel Muffins
Blueberry Streusel Muffins
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 tsp vanilla extract
- zest from one lemon
- 1/2 cup milk
- 1 1/2 cups blueberries + 1 Tbs flour
- 1/3 cup sugar (white or brown)
- 1/4 cup flour
- 1/4 cup chilled butter, cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line muffin tin with muffin cups. Add one tablespoon of flour to blueberries and set aside.
- Combine the flour, baking powder, and salt, and set aside. Cream the butter and sugar together. Add eggs, vanilla extract, lemon zest, and milk. Add the dry ingredients into the wet ingredients. Mix until smooth. Gently fold in the blueberries until well incorporated.
- Fill the muffin pan with the batter. Then combine the streusel toppings and mix well. Sprinkle streusel toppings on each of the muffins. (Please note: you might have leftover streusel, which you can use for more muffins if you are having a baking day.)
- Bake for 25 - 30 minutes, or until a toothpick inserted into the muffin comes out clean. Enjoy!
Pumpkin Streusel Muffins
Pumpkin Streusel Muffins
Ingredients
- 1 2/3 cup flour
- 1 1/2 cups sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 cup chilled butter, chopped
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin by lining it with muffins cups. Combine all the dry ingredients: flour, sugar, cinnamon, baking soda, baking powder, and salt and set aside.
- In a stand mixer, combine the eggs, pumpkin, oil and water. Incorporate the dry ingredients into the wet ingredients and mix well.
- Prepare the streusel topping by mixing the ingredients together. Fill the muffin pan with the batter and top with streusel. Bake in the oven for 25 to 30 minutes or until done.
Zucchini Streusel Muffins
Zucchini Streusel Muffins
Ingredients
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cup shredded zucchini
- 1/3 cup sugar
- 1/4 cup white
- 1/4 cup chilled butter, cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line your muffin pan with muffin cups or coat with oil. Combine the dry ingredients in a bowl: flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl mix eggs, oil, milk, and vanilla extract. Mix dry ingredients with wet ingredients until combined. Gently fold in the zucchini.
- Place the batter in the muffin tins. Prepare the streusel topping by combining the sugar, flour, butter, and cinnamon. Top the batter with the streusel.
- Bake in the oven for 25 to 30 minutes, or until done. Enjoy!
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