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Sunny Morning Muffins Recipe

Sunny Morning Muffins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (238)

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Average Rating:

Total Reviews: 238

Showing 181-190 of 238

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  • on August 16, 2008

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    These muffins came out uniquely delicious and were very simple to make. I will be making these again and again.

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  • on August 15, 2008

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    These muffins are great. The recipe actually yielded 12 muffins and a small loaf. We ate the mini loaf within a couple of days and put the muffins in the freezer. They held up very well when we thawed them out. I've recently run out so I'm going to make another batch this weekend.

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  • on August 14, 2008

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    These muffins were light but had great flavor with all of the fruit. Enjoyed by everyone.

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  • on August 14, 2008

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    great flavor. moist.

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  • on August 14, 2008

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    I made these for the 1st time a month ago for out of town quest...So impressed. My daughter that is now in college request these also, and takes some back to college were they are a HUGE hit...I recommend these any time.

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  • on August 13, 2008

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    These are delish! Very sweet. Might try 3/4 C. sugar next time instead of a full cup. Very good. Also might not need a full 30 min. baking time. Check after 20-25.

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  • on August 12, 2008

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    These are great muffins! I didn't mash the banana too much because I like the idea of banana pieces-also I substituted orange peel because the lemon would be too tart. Be sure to bake completely since they are so moist and sprinkle on some turbinado sugar for a crunchy topping. YUM!

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  • on August 11, 2008

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    I took these muffins to a Pool Party and my friends couldn't get enough of them. Could i next time use 1/4 cup butter instead of canola oil?

    Gale Dracut,Mass

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  • on August 11, 2008

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    These are simply delicious; bright and straightforward. They are loved by adults and kids alike...the perfect morning muffin!

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  • on August 09, 2008

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    When you get a package of strawberries or a pint of blueberries, isn't there always about a cup of them lying around after you're done with the recipe you bought them for? Isn't there always that ONE LAST BANANA from the bunch that gets too soft and too brown to eat out of hand? And I don't know about you, but I always have just a cup of leftover nuts kicking around the freezer, falling out on me whenever I go in there. This recipe makes wonderful use of those little odds and ends that get left over, and a delicious way to use them up before they just go funky in the fridge.One of the really nice things about this muffin is that because that sweet, sugar spotted banana and the lemon zest are part of the cake, you are guaranteed a sweet, fruity bite, even if you happen to be the person who gets the muffin that doesn't have QUITE so many berries in it.

    The only adjustment I made to this recipe is that I ramped up the cinnamon a bit, because I like a LOT of cinnamon in my baked stuff, but even increasing the cinnamon to half a teaspoon didn't make them overly spicy--it just left a nice warmth on the tongue, and set off the fruits and nuts beautifully

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