Carrie Fehr

Kitchen Garden Food

Tag: muffins

November 12, 2025

Butternut Pumpkin Muffins


Super moist and bursting with fall flavor, these butternut pumpkin muffins are inspired by Tartine Bakery in San Francisco, a beloved local gem known for its artisanal pastry, cakes, and breads. This recipe has become a family favorite, enjoyed not only as muffins but as a travel cake when baked in a loaf pan. It’s perfect with tea, at breakfast, or as a dessert. 

Butternut Pumpkin Muffins

Adapted from Tartine, by Elizabeth Prueitt.

To make the travel cake variation of this Butternut Pumpkin muffin recipe, lightly butter a 9×5-inch loaf pan. Prepare the recipe steps for Butternut Pumpkin muffins and scoop the batter into the prepared loaf pan. Bake at 325˚F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 20 minutes.

Ingredients:

1 2/3 cups unbleached flour

1 ½ tsp baking powder

½ tsp baking soda

1 tbsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice

1 cup + 2 tbsp butternut squash puree, see recipe below for butternut squash purée

1 cup vegetable oil

1 cup sugar

1/4 cup maple syrup

1/2 teaspoon salt

3 large eggs

1/2 cup pumpkin seeds for topping

Preheat oven to 350˚F and line a 12-cup muffin pan with cupcake paper liners.

Directions:

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.

In a separate bowl beat together butternut squash puree, oil, sugar, maple syrup, and salt until well mixed.  Add eggs one at a time, mixing well after each addition.

Add the flour mixture to the butternut squash and mix until smooth.  Do not over mix.

Spoon batter into the prepared muffin cups, filling each 3/4 full.  Sprinkle pumpkin seeds over the top of the muffins.

Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing.

Butternut Squash Purée

2 pounds butternut squash

1/4 cup water

Preheat oven to 325 degrees.

Cut the butternut squash into sixths.  Put the butternut squash and water in a roasting pan and cover the pan with aluminum foil.  Bake about 1 hour, it should be soft.  Remove the seeds and skin, and purée in a blender until creamy.

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April 7, 2021

Brown Butter Mochi Muffins

Mochi Muffin

I love these brown butter mochi muffins! They are quite different from any other muffins out there. When you bite into one, you are rewarded with a soft, chewy texture and intriguing little burst of flavor that is the best version of mochi I’ve ever eaten. Ringing through them all is the nutty taste of brown butter, then butterscotch with a resonant intensity of burnt caramel, and finally the crunch of sesame seeds that pop out to startle you. I think it’s safe to say, one batch probably won’t stay around exceptionally long, but if you are blessed with some leftover muffins, store in an airtight container at room temperature for up to 2-days.

Brown Butter Mochi Muffins

Makes 1 dozen medium-sized muffins or 2 dozen mini-sized muffins.

Recipe adapted from Brown-Butter Mochi at The New York Times by Samin Nosrat. Inspired by Third Culture Bakery at Berkeley, CA.

Ingredients:

1/4 cup (2 ounces) unsalted butter, plus more for greasing pans

1 13.5-ounce can full-fat coconut milk

1 cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups mochiko sweet rice flour (I use Koda Farms Blue Star Mochiko)

2 teaspoons baking powder

1/2 teaspoon salt

black and toasted white sesame seeds for topping muffins

Directions:

Preheat oven to 350°F

Grease cupcake tins with butter, including the rim around each muffin cup to help remove the muffins after baking.

To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the saucepan occasionally, until the butter turns golden brown and begins to smell nutty. This will take about 5 minutes total, be careful not to let it burn like I did with my first attempt.

Remove from heat, and add coconut milk and brown sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a separate large bowl, whisk together mochiko flour, baking powder and salt. Slowly add the dry ingredients into the milk mixture, and mix until smooth.

Scoop batter into prepared cupcake tin completely filling it to the top. Sprinkle the tops with black and white sesame seeds.

Bake about 45 minutes until they just feel set in the center and the tops are golden brown. If using mini-sized muffin tin bake for about 30 minutes.

Remove from oven and let cool on a wire rack before serving.

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June 25, 2020

Keto Blueberry Muffins

Keto Blueberry Muffin

Fresh in season from the farmers’ market are summer blueberries.  These dark blue polka dots burst into a flavor explosion of blueberry heaven, when you bite into them.  And they come with benefits too.

Blueberries are a superfood filled with nutrients that strengthen the immune system, improve memory, promote heart health, and offer a generous dose of antioxidants that help to slow down the aging process.  Yes please!

These moist, low carb and sugar free blueberry muffins are a perfect treat for breakfast or afternoon snack. An easy and healthy recipe that can be made in minutes!

Questions? Feel free to leave them in the comment section below.

Keto Blueberry Muffins

Makes 12 muffins

Ingredients:

2 cups almond flour

2/3 cup granulated Swerve

1 tsp baking powder

3 large eggs, room temperature

1/3 cup unsalted melted butter, or coconut oil

2/3 cup unsweetened almond milk, or dairy milk

1 tsp vanilla extract

1 cup blueberries

Directions:

Preheat the oven to 350 °F. Lightly grease a 12-cup muffin tin; or line the tin with papers.

Whisk the dry ingredients: almond flour, Swerve, baking powder in a bowl.

In another bowl, mix all of the liquid ingredients: melted butter, almond milk, eggs and vanilla. Add the dry ingredients and gently mix together.

Fold in the blueberries.

Divide the mixture into the prepared muffin pan; an ice-cream scoop works well here.

Bake about 25 minutes until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove from oven and cool in pan for 5 minutes. Transfer muffins to a rack to cool.

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November 17, 2019

Mochi Muffins

Mochi Muffin

I love these brown butter mochi muffins! They are quite different from any other muffins out there. When you bite into one, you’re rewarded with its soft, chewy texture and intriguing little burst of flavor that is the best version of mochi I’ve ever eaten. Ringing through them all, is the nutty taste of brown butter, then butterscotch with a resonant intensity of burnt caramel, and finally the crunch of sesame seeds that pop out to startle you. I think it’s safe to say, one batch probably won’t stay around very long, but if you are blessed with some leftover muffins, store in an airtight container at room temperature for up to 2-days.

Brown Butter Mochi Muffins

Makes 1 dozen medium-sized muffins or 2 dozen mini-sized muffins.

Recipe adapted from Brown-Butter Mochi at The New York Times by Samin Nosrat. Inspired by Third Culture Bakery at Berkeley, CA.

Ingredients:

1/4 cup (2 ounces) unsalted butter, plus more for greasing pans

1 13.5-ounce can full-fat coconut milk

1 cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups mochiko sweet rice flour (I use Koda Farms Blue Star Mochiko)

2 teaspoons baking powder

1/2 teaspoon salt

black and toasted white sesame seeds for topping muffins

Directions:

Preheat oven to 350°F

Grease cupcake tins with butter, including the rim around each muffin cup to help remove the muffins after baking.

To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the saucepan occasionally, until the butter turns golden brown and begins to smell nutty. This will take about 5 minutes total, be careful not to let it burn like I did with my first attempt.

Remove from heat, and add coconut milk and brown sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a separate large bowl, whisk together mochiko flour, baking powder and salt. Slowly add the dry ingredients into the milk mixture, and mix until smooth.

Scoop batter into prepared cupcake tin completely filling it to the top. Sprinkle the tops with black and white sesame seeds.

Bake about 45 minutes until they just feel set in the center and the tops are golden brown. If using mini-sized muffin tin bake for about 30 minutes.

Remove from oven and let cool on a wire rack before serving.

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November 18, 2018

Brown Butter Mochi Muffins

Mochi Muffin

These brown butter mochi muffins are quite different from any other muffins out there. For one thing, they have a chewy soft texture with intriguing little bursts of flavor that is the best version of mochi I’ve ever eaten. Ringing through them all, is the nutty taste of brown butter, then butterscotch with a resonant intensity of burnt caramel, and finally the crunch of sesame seeds that pop out to startle you. I think it’s safe to say, one batch probably won’t stay around very long, but if you are blessed with some leftover muffins, store in an airtight container at room temperature for up to 2-days.

Brown Butter Mochi Muffins

Makes 1 dozen medium-sized muffins or 2 dozen mini-sized muffins.

Recipe adapted from Brown-Butter Mochi at The New York Times by Samin Nosrat. Inspired by Third Culture Bakery at Berkeley, CA.

Ingredients:

1/4 cup (2 ounces) unsalted butter, plus more for greasing pans

1 13.5-ounce can full-fat coconut milk

1 cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups mochiko sweet rice flour (I use Koda Farms Blue Star Mochiko)

2 teaspoons baking powder

1/2 teaspoon salt

black and toasted white sesame seeds for topping muffins

Directions:

Preheat oven to 350°F

Grease cupcake tins with butter, including the rim around each muffin cup to help remove the muffins after baking.

To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the saucepan occasionally, until the butter turns golden brown and begins to smell nutty. This will take about 5 minutes total, be careful not to let it burn like I did with my first attempt.

Remove from heat, and add coconut milk and brown sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a separate large bowl, whisk together mochiko flour, baking powder and salt. Slowly add the dry ingredients into the milk mixture, and mix until smooth.

Scoop batter into prepared cupcake tin completely filling it to the top. Sprinkle the tops with black and white sesame seeds.

Bake about 45 minutes until they just feel set in the center and the tops are golden brown. If using mini-sized muffin tin bake for about 30 minutes.

Remove from oven and let cool on a wire rack before serving.

 

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