Door County Bed & Breakfast in Sturgeon Bay, WI

Black Walnut Guest House Recipe Archive

There's no better way to remember your stay with us than "baking up a batch of memories!"

Mocha Muffins | Banana Nut Muffin | Morning Glory Muffin | Blueberry Muffin | Strawberry Rhubarb Muffin | Peach Melba Muffin | Door County Cherry Muffin | Zucchini Blueberry Muffin | Pumpkin Apple | Lemon Poppy Seed Muffin


Mocha Muffins

Makes 12 muffins

mocha muffinIngredients:

  • 3 large eggs
  • 1 cup buttermilk
  • 3/4 cup safflower or canola oil
  • ½ cup black coffee, at room temperature
  • 1 TSP pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1/3 cup Dutch processed cocoa powder, sifted
  • 1 cup light brown sugar
  • ½ TSP baking powder
  • 1 TSP baking soda
  • ½ TSP salt
  • 1 cup pecans or walnuts, coarsely chopped
  • 1 cup cappuccino, semisweet, and/or white chocolate chips

Directions:

Preheat oven to 375 F. Butter or spray tin of 12 muffin cups.

In a large measuring bowl, whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes.

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


Banana Nut Muffins

Makes approximately 12 mufins

banana nut muffinIngredients:

  • 1 stick unsalted butter; (1/2 cup)
  • 1 1/8 cups sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • pinch of baking soda
  • 1/2 cup finely chopped walnuts
  • 1 tsp vanilla
  • 1 cup 1 or 2% milk
  • 2 - 3 very ripe mashed bananas
  • cinnamon sugar mixture

Directions:

Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk and vanilla, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX.

Grease muffin tins and fill full, sprinkle batter well with cinnamon sugar mixture and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.


Morning Glory Muffin

Makes approximately 12 mufins

morning glory muffinIngredients:

  • 3 eggs
  • 1 cup vegetable oil
  • 1/2 tsp vanilla
  • 1 1/4 cups sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 cups shredded carrots
  • 2 large apples chopped
  • 3/4 cup shredded coconut
  • 1/2 cup raisins (optional)
  • 1/2 cup pecans

Directions:

Preheat oven to 375 F

Cream eggs, add oil and vanilla, beat until well blended. Add sugar. Add sifted flour with soda, salt and cinnamon. Beat well and add carrots, apples, coconut, raisins and pecans. Pour into greased muffin tins and bake at 375 for 25 - 30 minutes

Transfer to a wire rack and let cool for about 15 minutes before removing from pan.


Blueberry Muffins

Makes approximately 12 mufins

blueberry muffinIngredients:

  • 1 stick unsalted butter; (1/2 cup)
  • 1 1/8 cups sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • pinch of baking soda
  • 1 tsp vanilla
  • 1 cup 1 or 2% milk
  • 2 cups blueberries, fresh frozen

Directions:

Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk and vanilla, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX. Fold in frozen Blueberries.

Grease muffin tins and fill full, sprinkle batter well with cinnamon sugar mixture and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.


strawberry rhubarb muffinStrawberry Rhubarb Muffins

Makes approximately 6-8 mufins

Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup chopped pecans
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tsp orange zest
  • 3/4 cup orange juice
  • 1 tsp vanilla
  • 3/4 cup chopped fresh frozen rhubarb
  • 3/4 cup diced fresh frozen strawberries

Directions:

Preheat oven to 375 F

In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. Set aside

In a large mixing bowl combine egg, oil, orange peel, orange juice and vanilla. Add dry ingredients to this mixture; stir just until moist. Stir in rhubarb abd strawberries. Fill greased muffin tins full. Make for 25 - 35m inutes

Transfer to a wire rack and let cool for about 15 minutes before removing from pan.

NOTE: I prepare the fruit at least the night before and freeze for better consistency in the muffin.


Peach Melba Muffin

Makes approximately 12 mufins

breakfast trayIngredients:

  • 1 stick unsalted butter; (1/2 cup)
  • 1 1/8 cups sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • pinch of baking soda
  • 1 tsp vanilla
  • 1/2 cup 1 or 2% milk
  • 1/2 cup peach nectar
  • 1 cup fresh, skinned peaches, cut up
  • 1 cup fresh frozen raspberries

Directions:

Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk and vanilla, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX. Fold in fruit.

Grease muffin tins, fill full and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.


Door County Cherry Muffin

Makes approximately 12 mufins

door county cherry muffinIngredients:

  • 1 stick unsalted butter; (1/2 cup), softened
  • 1 1/8 cups sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch of baking soda
  • 2 tsp pure almond extract
  • 1/2 cup 1 or 2% milk
  • 1/2 cup orange juice
  • 1 1/2 cups fresh or frozen tart cherries, chopped

Directions:

Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk, juice and almond extract, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX. Fold in chopped cherries.

Grease muffin tins and fill full and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.


Zucchini Blueberry Muffin

Makes approximately 14 - 18 muffins

zucchini blueberry muffinIngredients:

  • 1 3/4 cups sugar
  • 1 cup unsalted butter (2 sticks) room temperature
  • 3 eggs
  • 2 cups grated zucchini (3 small)
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3 tsp cinnamon
  • 1 tsp Allspice
  • 1/2 cup chopped walnuts (optional)
  • 1 1/2 cups frozen blueberries

Directions:

Preheat oven to 400 F

Cream butter and sugar. Beat in eggs. Add zucchini and vanilla, mix well. Combine flour, baking soda, baking powder, salt, cinnamon, allspice, nuts; mix well. Do not overmix. Fold in blueberries.

Fill muffin tins full, bake 18 - 23 minutes .

Transfer to a wire rack and let cool for about 15 minutes before removing from pan.


Pumpkin Apple Muffins

Makes approximately 12 mufins

pumpkin apple muffinIngredients:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 TBS pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs lightly beaten
  • 1 cup plain pumpkin
  • 1/2 cup vegetable oil
  • 2 cups peeled and grated apples

Streusel Topping (optional)

  • 1/4 cup flour
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 cup cold unsalted butter

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine flour and following 4 dry ingredients. In a separate bowl combine eggs, pumpkin and oil. Mix well then add to dry ingredients. Add apple to mixture and mix well.

Prepare Streusel topping. Fill greased or lined 12 cup muffin tin and top with alot of Streusel Topping. Bake 30 - 35 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.


Lemon Poppy Seed Muffin

Makes approximately 6-8 mufins

Ingredients:

  • 2 cups flour
  • 1 TBS poppy seeds
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • 2 TBS lemon zest
  • 1 cup plain yogurt (preferably whole milk)
  • 2 tsp vanilla extract

(it is a good practice to start with all ingredients at room temperature)

Directions:

Preheat oven to 400 F

In a medium mixing bowl, whisk the flour with the poppy seeds, salt, and baking soda.

In a large mixing bowl beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.. Beat in the lemon zest, yogurt, and vanilla until well blended. Stir in flour mixture just until moistened. Do not over mix.

Fill greased muffin tins full. Bake for 18 - 24 minutes

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Tip: you can make (10-12) muffins that will be small or use a large muffin tin for 6 muffins.