Easy Chocolate Chip Cheesecake Muffins

It’s like we just can’t get enough of these cheesecake-topped muffins. We’re loving them at our house! Allow me to remind you of the others in this little series before I share the latest Easy Chocolate Chip Cheesecake Muffins:

The fourth and final (at least for now) cheesecake muffin is this:

chocolate chip cheesecake muffin22

Care to peek inside?

chocolate chip cheesecake muffin11

There’s so much yum in there!

I’m not sure why I saved these for last. Perhaps because most have declared them to be the best of them all? You be the judge. They are all amazing.

Easy Chocolate Chip Cheesecake Muffins

Easy Chocolate Chip Cheesecake Muffins
 
Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ¼ cup mini chocolate chips
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Sprinkle chocolate chips over the top of each.
  8. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

Easy Chocolate Chip Cheesecake Muffins

 

How are your holiday plans coming? Have you been Getting Ahead for the Holidays? I can’t recommend it highly enough!

Easy Pumpkin Cheesecake Muffins (With or Without Chocolate Chips)

Are you tired of Pumpkin Spice yet? Oh no. You can’t be. It’s way too early for that. And you haven’t even tried these Pumpkin Cheesecake Muffins yet!

pumpkin cheeesecake muffin11

I did cringe to see a box of Pumpkin Spice Cheerios at the store the other day. Really now. I think we’ve taken this Pumpkin Spice craze just a little bit too far. I love pumpkin and the delicious spices of the season. But I think we should leave our Cheerios alone. And who needs oddly flavored Cheerios anyway when there are these real Pumpkin Muffins with actual cheesecake topping for our dining pleasure?

pumpkin cheesecake muffin22

Better yet, if I give you permission to sprinkle mini chocolate chips on top of the muffins if you wish? Well, I think the holiday season just got significantly more merry and bright. Pour a cup of coffee to go with, and a delicate tear will slip out the side of your eye as you recognize that Jesus really is the reason for the season.

Easy Pumpkin Cheesecake Muffins

Easy Pumpkin Cheesecake Muffins (With or Without Chocolate Chips)
 
Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice*
  • 1 egg
  • 15-ounces pumpkin puree
  • ¼ cup melted butter or coconut oil
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Mix dry ingredients together in a bowl.
  2. Add egg, pumpkin puree, and melted butter, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  5. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  6. Sprinkle a few mini chocolate chips on each muffin if you like.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

**If you have our Simple Mixes to Save the Day eBook, save time and energy by using the Muffin Mix for this recipe instead!!

Easy Pumpkin Cheesecake Muffins

In case you’d rather eat a Pumpkin Spice Cheerio instead of an actual Pumpkin Cheesecake Muffin, or if you’re someone who doesn’t like pumpkin or the spices that typically accompany this delightful gourd, I will now refer you to this recipes sister recipes:

banana cheesecake muffins22

chocolate cheesecake muffin11

Coming soon: Chocolate Chip Cheesecake Muffins!

chocolate chip cheesecake muffin22

These recipes prove that there is so much to be thankful for this season, am I right?

Easy Banana Cheesecake Muffins

Perhaps you’re thinking, why would I make Banana Cheesecake Muffins when I can make Chocolate Cheesecake Muffins?

banana cheesecake muffins11

I’m here to tell you that I actually like these even better than the chocolate muffins. This, from a girl who loves her chocolate. There’s just something about the subtle sweetness, the perfect moistness, and the obvious cheesecake topping that makes these banana muffins rise to the top for me.

banana cheesecake muffins22

Then there’s the fact that I can think of no better way to use up overripe bananas. Now I watch our uneaten bananas start to turn dark and I’m like, “YES! I’m going to have to make some Banana Cheesecake Muffins with these!”

Notice I said “have to.” Because there is no other option. None at all. The only thing I can possibly do with my blackened bananas is make these Banana Cheesecake Muffins. It is the only way.

Easy Banana Cheesecake Muffins

5.0 from 1 reviews
Easy Banana Cheesecake Muffins
 
Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • 2 mashed ripe bananas
  • ¼ cup melted butter
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, mashed banana, and melted butter, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  5. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  6. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**If you have our Simple Mixes to Save the Day eBook, save time and energy by using the Muffin Mix for this recipe instead!!

Easy Banana Cheesecake Muffins

Check out the sister recipe to this one: Easy Chocolate Cheesecake Muffins. And be watching for more! Easy Pumpkin Cheesecake Muffins and Easy Chocolate Chip Muffins recipes coming soon!

chocolate cheesecake muffin11

Easy Chocolate Cheesecake Muffins

Allow me to share with you the story of day these Easy Chocolate Cheesecake Muffins were born.

chocolate cheesecake muffin11

One day I thought to myself, “What if I mixed up chocolate muffins as usual? Then what if I poured cheesecake topping on them before I baked them? What if?”

I did all of that, but then I one-upped my idea by sprinkling mini-chocolate chips on top just before sliding them into the oven. This, of course, completed the recipe as if I was baking perfection itself.

chocolate cheesecake muffin22

Upon the birth of these delicious chocolate cheesecake babies, I began to consider other cheesecake-topped muffin options and lo, their little muffin siblings were born into the world. Coming soon to a Heavenly Homemakers blog near you:

  • Pumpkin Cheesecake Muffins
  • Banana Cheesecake Muffins
  • Chocolate Chip Cheesecake Muffins

You see, once I started, I simply couldn’t stop. This resulted in 48 muffins atop my kitchen counter (and a significant number of dirty mixing bowls in my sink). Therefore, I had no choice but to invite approximately half the college campus to come over and eat muffins. I made for them a huge jar of Iced Coffee with which to wash them down.

And behold, it was good.

banana cheesecake muffins11

Additional Cheesecake Muffin recipes coming soon!

It is a fact that I was able to crank out 48 muffins in one setting because I had a container full of Muffin Mix just begging to be used. This made it so easy that I just kept scooping, mixing, playing, and creating.

simple mixes

I said it before. I’ll say it again. These Simple Mixes are my new super power.

chocolate chip cheesecake muffin11

I now present to you the first of the series of cheesecake muffin recipes. And if I’m you, I’d take advantage of the Simple Mixes that Save the Day eBook offer so that you, too, will be given this Super Power. Then we can all make all these muffins as quickly as possible and also we can teleport. What? If I’m going to have a Muffin Mix Super Power, I would also like to teleport. A girl can dream.

Easy Chocolate Cheesecake Muffins

Easy Chocolate Cheesecake Muffins
 
Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • ¼ cup unsweetened cocoa powder
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted butter, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  5. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  6. Sprinkle chocolate chips over the top of each.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**If you have our Simple Mixes to Save the Day eBook, save time and energy by using the Muffin Mix for this recipe instead!!

Easy Chocolate Cheesecake Muffins

Simple Overnight Pumpkin Spice French Toast Casserole

My favorite aspect of this Simple Overnight Pumpkin Spice French Toast Casserole is that I can get it completely ready the night before, then slide it into the oven in the morning without having to think, measure, talk, or care. Allow me to share with you a bit about myself and how mornings work for me.

pumpkin spice french toast3

I typically get up at least an hour before my family rolls out of bed in the morning. Do you know what that means? That means that for at least one hour every day no one talks to me, asks me questions, makes a request, or assumes I actually know the time of today’s soccer game. Once the people wake up, my brain must be on full power, ready to answer all the questions, write all the sentences, make all the reminders, plan all the meals, and remember to add toilet paper to the list.

pumpkin french toast4

For the first several years of my married-with-kids life, I woke up and immediately hit the ground running. My quiet time in the mornings meant I could actually accomplish something before a small child unraveled my efforts with his sticky but adorable hands. I could get work done without interruption and perhaps enjoy some productivity – in the quiet.

This was all well and good, except that I missed out on one very important aspect needed in life: actual quiet.

I was deceived into thinking that productivity meant checking tasks off my to-do list. Now I know the truth, that productivity can look like rest. Productivity can mean that I’m sitting, savoring, breathing, and simply being loved by the Father in the moments of quiet. Nothing in this world is more productive.

Do I miss out on that precious and much needed hour of work time? No. I absolutely do not. The work is still there. The work still gets done (no it doesn’t). There’s peace in my heart that didn’t exist before I started giving my days to God in the quiet, and this means much, much more than a house full of completed check-lists.

All that to say: Making this French Toast Casserole at night, then effortlessly slipping it into the oven first thing in the morning means that I can still present an amazing breakfast to my family while still enjoying my quiet morning with the Lord. (Though to be clear, sometimes I present a half-hearted breakfast of stale cereal because as easy as this recipe is, I don’t have time to do something like this every night. No one ever died eating the stale cereal and everyone is happier when Mom starts her day with Jesus.)

Simple Overnight Pumpkin Spice French Toast Casserole

Simple Overnight Pumpkin Spice French Toast Casserole
 
Author:
Serves: 6-8
Ingredients
  • 1 loaf whole grain bread
  • 2½ cups whole milk
  • ¼ cup brown sugar or sucanat
  • 6 eggs
  • 8 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 Tablespoon Pumpkin Spice*
  • Topping:
  • ½ cup melted butter
  • ¼ cup brown sugar or sucanat
  • ⅓ cup pecan
  • 1 Tablespoon Pumpkin Spice*
Instructions
  1. Cut bread into cubes and spread them into a 9x13 inch baking pan. Set aside.
  2. In a bowl, whisk milk, sugar, eggs, pumpkin puree, vanilla, and pumpkin spice.
  3. Pour liquids over the bread cubes.
  4. Cover the pan and refrigerate overnight (or all day if you plan to make this in the evening for dinner).
  5. Before baking, stir together the topping ingredients.
  6. Sprinkle topping over the prepared casserole.
  7. Place casserole into a COLD oven, then turn it on to 350 degrees.
  8. Bake for 45-50 minutes or until casserole is lightly browned.
  9. Serve with real maple syrup.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Simple Overnight Pumpkin Spice French Toast Casserole

 

Have you been able to find some quiet moments with the Lord in your day? What time of day works best for you to do this?

Make-Ahead Pumpkin Donuts (How to Cook Fresh Donuts in Minutes!)

Introducing a perfect idea for this fall: Make-Ahead Pumpkin Donuts!

donuts4

After learning that it works well to make and freeze unbaked Giant Breakfast Cookies, Homemade Poptarts, Chocolate Chip Breakfast Bars, and all varieties of Muffins so that we can bake them fresh in the morning without any trouble, I thought, “Why not try this idea with my Whole Wheat Pumpkin Donut recipe?”

donuts5

One of these things is not like the the other. Someone, who shall remain nameless,
forgot to cut a donut hole in one of the donuts. Hmmm…

Indeed. We can mix up the pumpkin donuts, roll out the dough, cut the shapes, then freeze the uncooked dough on parchment paper or silicone mat-lined cookie sheets. We transfer the frozen dough into freezer bags, then any time we want fresh donuts (and when would we not want fresh donuts?), we can grab some out of the freezer and fry them up fresh to eat while sipping a cup of coffee, tea, or hot chocolate.

donuts6

Can you think of a better breakfast treat to enjoy this fall than fresh homemade Pumpkin Donuts?

The best part is that the mixing, rolling, cutting, and clean up will have already been taken care of! Well, clearly the best part is eating the fresh donuts. But eating the fresh donuts without looking at a messy kitchen that you’ll have to clean up afterward? Fabulous.

Make-Ahead Pumpkin Donuts

5.0 from 1 reviews
Make-Ahead Pumpkin Donuts (How to Cook Fresh Donuts in Minutes!)
 
Author:
Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour (I use freshly ground hard or soft white wheat)
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sucanat or brown sugar
  • 2 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • Oil for frying (I recommend coconut oil or palm shortening for healthy frying)
  • GLAZE:
  • 2 cups powdered sugar (I use unbleached powdered sugar)
  • ⅓ cup buttermilk
  • ½ teaspoon vanilla extract
Instructions
  1. Stir together whole wheat flour, baking powder, sea salt, ground cinnamon, nutmeg, and sucanat. Add melted butter, eggs, vanilla, buttermilk, and pumpkin puree – mixing until all ingredients are well combined.
  2. Roll dough on a well-floured surface.
  3. Cut out donuts and donut holes (makes about 30 of each).
  4. Lay the cut outs on a parchment-paper lined cookie sheet and freeze for at least 2 hours.
  5. Transfer prepared donuts to a freezer bag to store in the freezer until ready for use.
  6. To Cook: Set donuts out of the freezer at room temperature for about 15 minutes before frying.
  7. Fry dough in hot oil for about 3 minutes or until donuts are golden brown.
  8. Whisk glaze ingredients together and drizzle over warm donuts before serving.

Make-Ahead Pumpkin Donuts (Whole Grain, Low Sugar, Easy!)

Concerned about the fact that these treats are fried? Don’t be! Coconut and Palm Oils can withstand high temperatures without becoming harmful to us. So instead of fearing the fry, we can actually enjoy the healthy fat we’re getting while enjoying these donuts.

Wow. Who knew we would ever be able to say, “I need some healthy fats in my diet. Please pass the donuts.”

But of course, let us not ever eat more donuts than veggies, yada, yada. You know the drill.

WAIT. There are veggies in these donuts (thank you, pumpkin, for being there for us when we need you). So I guess we can enjoy these to our heart’s delight, all while enjoying the fact that you can make them ahead and freeze them for ease in the kitchen.

This is what I call one happy fall recipe!

Some of these links are my affiliate links.

Super Moist Sour Cream Pumpkin Bread

Your fall is now complete because of this Super Moist Sour Cream Pumpkin Bread.

pumpkin bread11

Now, before I share this recipe, I will acknowledge the fact that some people do not like the word “moist.” Some hear a phrase such as “this towel got a little moist” or “I just stepped on something moist” and suddenly their skin is crawling as if someone scratched their fingernails across a chalkboard. Indeed, the word “moist” makes some people shudder, and because of this, my sons think it is fun to use this word way more often than is needed. They wear this shirt with pride —>

moist shirt

Why? Because they are gentlemen who care about the feelings of others.

But now let’s talk about the word “moist” in the context of a baked good. I believe this gives it a wonderful and good meaning. After all, who doesn’t like their cake or quick bread to be perfectly moist? Especially when the alternative is that the cake or quick bread is dry and crumbly? Shouldn’t we, even those of us who don’t like the word “moist,” want our baked goods to be moist? Of course we should.

Rest assured, this bread is moist because of the sour cream, which makes it delicious and that’s all there is to it.

pumpkin bread22

Super Moist Sour Cream Pumpkin Bread

Super Moist Sour Cream Pumpkin Bread
 
Author:
Serves: 2 9x5 loaf pans
Ingredients
  • 1 cup melted butter
  • ¾ cup brown sugar or sucanat
  • 2 eggs
  • 15-ounces pumpkin puree
  • ½ cup sour cream
  • 2 cups whole grain flour (I use freshly ground soft white wheat)
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons Pumpkin Spice*
Instructions
  1. In a large bowl cream melted butter, sugar, eggs, pumpkin puree, and sour cream.
  2. Mix in flour, salt, baking powder, baking soda, and spices until well combined.
  3. Pour batter into two buttered 9x5 inch loaf pans.
  4. Bake in a 350 degree oven for 60-75 minutes or until a toothpick inserted in the middle comes out clean.
  5. Allow bread to sit in the pan for 10 minutes to cool.
  6. Removed bread from pans and place on wire racks to continue cooling.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Super Moist Sour Cream Pumpkin BreadAre you having a wonderful fall, loving all things Pumpkin Spice?

What is your least favorite word? Why I am asking that question is beyond me. I must live with a bunch of boys.

 

Whole Wheat Oatmeal Chocolate Chip Muffin Recipe

This Whole Wheat Oatmeal Chocolate Chip Muffin recipe has become a favorite at our house, especially as we’ve kicked off a new school year!

oatmeal chocolate chip muffins

Our kids are forever on the run this year as two of the three boys still at home are taking a variety of music lessons, college classes, and even a couple classes at our local high school.

Oh hey, I haven’t told you yet! Nebraska has changed their home school laws which had been very limiting as to the extracurricular activities our kids could participate in at the public school. As of this year, the only eligibility requirement for participation in public school activities is that home school students take two classes at the public school. Boom. We’re in. Our boys are incredibly excited to play high school soccer this spring!!

This means our high school senior and sophomore guys have quite a crazy schedule to juggle. They are back and forth and forth and back…and it’s a good thing they are responsible and that God made coffee.

Gone are the days of starting our day leisurely at the breakfast table together. We’ve moved our family Bible reading up to a much earlier start time so that we can still make it a priority. And instead of rolling out of bed just in time to head down for breakfast and Bible time together, the older boys have to be actually ready to walk out the door wearing actual clothes and actual shoes.

It’s working, and it’s working beautifully. God knows what we need and He continually provides. While our two high schoolers are running to and fro and doing all their home or college studies in between their public school classes, our 7th grader and I have a little extra quiet time to read his History and Science lessons together.

So now you know a little about our new adventures this year. But what you really wanted to read about today is this Whole Wheat Oatmeal Chocolate Chip Muffin recipe. Am I right?

This recipe makes a big tray full of hearty muffins that are filling, but also delicious (because…chocolate chips and butter). They taste fabulous with a cup of coffee and of course, there’s some great fresh fruit available this time of year and we are taking full advantage! So without further ado…

Whole Wheat Oatmeal Chocolate Chip Muffin Recipe

Whole Wheat Oatmeal Chocolate Chip Muffins
 
Author:
Serves: 16-18
Ingredients
  • 2½ cups whole wheat flour (I use freshly ground soft white wheat)
  • 1½ cups rolled oats
  • ⅓-1/2 cup sucanat, honey, or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • 1½ cups milk
  • ½ cup melted butter or coconut oil
  • ½ cup chocolate chips
Instructions
  1. In a large bowl, stir together flour, oats, sucanat, baking powder, and salt.
  2. Add eggs, milk, and butter, stirring until just combined.
  3. Fold in chocolate chips.
  4. Scoop batter into 16-18 prepared muffin tins.
  5. Bake in a 400 degree oven for 15-20 minutes or until muffins are golden brown.

Whole Wheat Oatmeal Chocolate Chip Muffins

Make them Dairy Free: Use coconut oil instead of butter and coconut milk instead of regular.
Make them Gluten Free: Use your favorite gluten free flour instead of whole wheat and gluten free oats instead of regular.

Need some protein with your muffin and fruit? So do we! Eggs are always great. And check out this great method for cooking bacon and freezing it for fast breakfast protein!

Tell me about your school year. Are you off to a good start?

How to make fun and easy Muffin Waffles!

This kitchen hack is going to make your day. This is your busy morning, picky people, grab it and go breakfast or snack hack. Allow me to introduce you to Muffin Waffles!

waffle muffin 1

Is it a waffle. Nope, it’s a muffin. Ain’t that somethin?

Indeed. I think my waffle iron is going to find a permanent place on my counter-top beside my coffee pot what with the frequency I’ve been using it lately.

First I tried these Waffle Omelets. Then I made Egg and Cheese Hashbrown Waffles. Now we’re using the waffle iron to make Muffins? Yep! Someday soon we might actually use it make regular ol’ waffles too. Won’t that be a treat?

Why make muffins in a waffle iron? To avoid heating up the oven on a hot day! Also, you can make each Muffin Waffle special and to each person’s preferences.

To make Muffin Waffles, you can use any muffin recipe that is your favorite. Allow me to start you off with a huge list of our favorites

Want an even better idea? Mix up a batch of the Basic Muffin Batter I am about to share with you. Then as you make individual Muffin Waffles for your family members or guests, sprinkle in their choice of berries, chocolate chips, or other add-ins!

Basic Muffin Batter

5.0 from 1 reviews
Basic Muffin Batter
 
Author:
Serves: 18
Ingredients
  • 3 cups whole grain flour (I use freshly ground soft white wheat)
  • ⅓-1/2 cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 eggs
  • 1½ cups milk
  • ½ cup melted coconut oil or butter
  • Your favorite add-ins like chopped berries or chocolate chips
Instructions
  1. Mix together dry ingredients
  2. Whisk in eggs, milk, and oil until barely combined.
  3. For Muffins: Scoop mixture into 18-24 prepared muffin cups. Bake at 400 degrees for 20 minutes.
  4. For Muffin Waffles: Scoop ⅓ cup of batter into a hot waffle iron. Sprinkle on the add-in of choice. Cook for 3-4 minutes. Spread butter on the hot Muffin Waffle and serve!

Make Fun Muffin Waffles

There are more waffle iron ideas where this came from, so prepare yourself for the fun. I’d love to hear your suggestions for good add-ins to the Basic Muffin Batter!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pray, Trust, Coffee, Repeat.

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Simple Egg and Cheese Hashbrown Waffles

When it comes to kitchen appliances, I’m sure most of us would agree that we don’t want any gadgets that only serve one purpose. Never shall I own a Quesadilla Maker or a Hot Dog Toaster (yes, that is a real thing).

But a waffle iron? Sure, we can assume they only make waffles and therefore wonder if they are worth the purchase because of the single job they perform. But guess what? I’ve been on a “what else can I make in my waffle iron?” kick lately, and I’m here to share some delightful waffle iron hacks!

The Waffle Iron: Good for so much more than just making waffles. Check it out…

eggs and cheese hashbrown waffles2

It looks like a regular waffle. But it’s eggs, cheese, and hashbrowns, and it’s ridiculously good.

Why Waffle Iron Experiments?

Perhaps it’s the ease of making food in a waffle iron, the fact that I can easily offer a “made to order” option for picky eaters, and that I can make as many “waffles” that we need as we need them. Using a waffle iron instead of an oven on a hot day is also a huge perk because it doesn’t heat up the house!

And the best part: it’s fun. Somehow making food in the shape of a waffle is more fun than making food in the shape of normal.

Earlier this week I shared how you can make Waffle Omelets (otherwise known as Womelets). Later I will show you how you can make Waffle Muffins (perhaps we will call them Wuffins, though we hesitate to get carried away). And who knows what else this summer will bring as we avoid turning on the oven and test our waffle iron to the limits.

Today, I show you how to make Egg and Cheese Hashbrown Waffles. These are hearty and filling, naturally gluten/grain free, can be adapted for each family member’s preferences, and are fun to serve. The only difference is that there is no obvious way to cleverly rename these because saying Washbrowns is just weird.

Simple Egg and Cheese Hashbrown Waffles

Simple Egg and Cheese Hashbrown Waffles
 
Author:
Serves: 6-8
Ingredients
  • 6 eggs
  • 1½ pounds frozen hashbrowns (or freshly made, see link below)
  • 2 cups shredded cheese
  • Sea salt and pepper to taste
  • Add in options: chopped meat, chopped veggies such as onions, pepper, mushrooms, or asparagus
Instructions
  1. Whisk eggs and stir in all other ingredients.
  2. (For picky eaters, leave the add-in options separate to add to each waffle individually.)
  3. Scoop ½-3/4 cup of egg/hashbrown mixture into waffle iron.
  4. Top with add-ins.
  5. Close waffle iron and cook for 3-5 minutes until brown and crispy.
  6. Serve as is or with hot sauce if desired.

Want to make your own hashbrowns to keep in the freezer? Learn an easy method here!

Simple Egg and Cheese Hashbrown Waffles

Recipes for your Waffle Iron

Have any ideas for me? What creative ways have you found to use your waffle iron?

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The Prayer Mugs
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