These Breakfast Muffins Will Make You a Morning Person
If you are not a morning person, wait until you try these breakfast muffins. I think that these will turn everyone into a fan of morning meals. They are decadent, but also healthy and filling.
I like making these at the beginning of the week and then seeing my kids grab one in the morning for a healthy breakfast choice. Make them any time you want and they will last for a while.
All you need to use is butter, eggs, natural yogurt, honey, vanilla extract, flour, baking powder, baking soda, cinnamon, salt, oats, berries, and seeds. I use rolled oats and frozen blueberries, but you can use your choice of oats and fruit. I also like using poppy seeds, but flaxseed, sunflower, or pumpkin seeds are great for these muffins as well.
If you can’t use natural yogurt, then you can use plain Greek yogurt, or sour cream. Buttermilk is another great choice, although it adds more fat and tartness. If none of these are available, then use regular milk or cream.
To prepare these breakfast muffins, start by mixing the butter, eggs, yogurt, honey, and vanilla extract in a jug. Then, in a large bowel mix the flour, baking powder, baking soda, cinnamon, salt, and oats. Slowly fold the wet ingredients into the dry ingredients. Always be careful not to over mix the batter.
To finish, add the berries and divide the batter into the muffin tin. You can top with more oats and seeds. I suggest you bake for about 20-25 minutes until they are golden.
I love saving these for later on, but you can serve them warm in the morning with coffee, cold if you are running late, or with an after-dinner tea.
Enjoy these muffins any time of the year, but especially during the morning!
Freezing and Unfreezing the Muffins
When freezing the muffins, ensure they are completely cooled before you place them in a resealable freezer bag.
To unfreeze the muffins, you can use a microwave oven, put it on a high setting for 45 seconds to a minute. Check them every 20 seconds to make sure they don’t dry up completely.
Alternatively, you can wrap them in foil and bake them in a preheated oven for 5 minutes heated to 200 C (392 F) temperature.
Another way is to just simply defrost the muffins overnight and then microwave them on a high setting for 10-20 seconds.
7 tbsp butter
5 tbsp yogurt (natural, preferably)
6-9 tbsp honey (depending on how sweet you like it)
1 tsp vanilla extract
1 1/2 cups (approx. 200 g) wholemeal or plain flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
pinch of salt
10 tbsp rolled oatmeal oats, with extra for sprinkling
15 tbsp berries (frozen or fresh)
handful of seeds (pumpkin, sunflower or others), to top
- Pre-heat the oven to 180oC (356oF).
- Prepare a 12-hole muffin tin and paper cases.
- Mix in a jug the butter, eggs, yogurt, honey and vanilla extract.
- Combine the flour, baking powder, baking soda, cinnamon, and salt with the rolled oatmeal oats in a bowl.
- Avoiding overmixing the mixture.
- Fold the wet mixture into the dry mixture.
- Add the berries into the mixture.
- Pour the mixture into the muffin cases. Sprinkle with oats and seeds on each one.
- Bake for 20-25 minutes until risen and you have a golden texture.
- To check, insert a skewer into the middle. It’s done if it comes out clean.
- Take the muffins out of the tin and let them cool.
- Serve and enjoy!