Foodie Friday – Wedding Day Muffins

by Kathy

DSC01528b   There is something very exciting about the morning of a wedding!  Going into the day, you know it will include a whirl of activity as you run here and there.  Our daughter-in-love had a whole day of fun and beauty planned for her bridesmaids, which started with a very early morning “Booty Buns” workout, followed by several hours of pampering for the girls at the Townsend Hotel where the wedding took place.  Our son had all the groomsmen getting ready at his place and taken to the wedding venue by limosine. I had the idea that it would be wonderful to give all the rehearsal dinner guests a gift of “breakfast to go” for the morning of the wedding.  With this in mind, my kitchen became a test kitchen for several weeks as we (my husband and I) experimented with various muffin recipes.  Final picks were chosen by the kids and my husband’s company employees who became our taste testers.   I have to say that the whole adventure of taste testing and voting was incredibly fun with three delicious recipes chosen and baked for the special day. At the end of the rehearsal dinner, each guest chose their “to-go muffin box”.  For the muffin containers, I used a carton design from the Martha Stewart collection, tied with navy twine. I chose navy as it was the color of the bridesmaids dresses.  Inside each navy bag were the boxed muffins and a package of nuts closed with the wedding seal.  A mercury glass ornament was tied to the outside of each gift bag (mercury glass was a decor theme throughout the whole wedding).  Even though there was a lot of work that went into preparing these gifts, I have to say the love that was poured into them made the whole process a very enjoyable time.  Not to mention the precious time around the table spent with my sister-in-law – thanks Candy!! Today, I am sharing with you two of the recipes that we used, with a picture of how the muffins were presented.  Next week, I will share the third recipe (Banana Caramel Muffins) along with a picture of all three muffins on a tray.  At the end of this post, I will include a picture of the rehearsal dinner table decorations.  This mama had a ball with every moment of the festivities!

Citrus-Topped Blueberry Muffins


  • 2 cups All-purpose flour
  • 3/4 cup sugar
  • 2 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 6 Tbsp. butter, melted
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup blueberry preserves
  • 1 tsp. finely shredded orange peel
  • 1 tsp. finely shredded lemon peel
  • 2 Tbsp. sugar
  • 2 Tbsp. butter, melted (used with citrus peels and sugar for muffin topping)

Directions: 1.  Preheat oven to 375 degrees F.   Line 2 1/2 inch muffin cups with paper liners.  Set aside. 2.  Stir together the flour, 3/4 cup sugar, baking powder, and salt in a medium mixing bowl.  Make a well in the center of the flour mixture; set aside. 3.  Whisk together the eggs, buttermilk and 6 Tbsp. melted butter;  add all at once to the center of the dry mixture.  Stir just until moistened (batter should be lumpy)  Note:  If you over stir your muffin mix, the muffins will become tougher in texture as the gluten binds the muffin. 4.  Gently fold in the blueberries. 5.  Drop about 1 Tbsp. of batter into each muffin cup, spreading it to cover the bottom.  Spoon 2 tsp. of blueberry preserves into the center of each muffin.  Cover with enough batter to fill the muffin cups. 6.  Bake for 20 minutes, or until golden. 7.  Meanwhile, stir together the orange peel, lemon peel and the 2 Tbsp. sugar. 8.  Remove muffins from oven; brush each muffin with 2 Tbsp. melted butter.  Sprinkle citrus sugar mixture on top of each muffin.  Cool muffins on wire rack for at least 15 minutes before serving. Yields 12 muffins

Carrot Cake Muffins Stuffed with Cream Cheese



  • one 8-ounce package cream cheese cheese
  • 1/4 cup granulated sugar
  • Juice of ½ small lemon


  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, lightly packed; about 2 medium-large carrots
  • ½ medium granny smith apple, grated
  • ½ cup golden raisins

1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir or beat together the cream cheese, sugar and lemon juice. Set aside. 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. 4) In a small bowl, whisk together the eggs, water, and oil. 5) Stir the wet ingredients into the dry ingredients. 6) Fold in the grated carrots, grated apple, and raisins, stirring just to combine. 7) Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom. 8) Dollop a heaping tablespoon of filling into the muffin cup 9) Cover with enough batter to fill the muffin cups quite full. 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch. 11) Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it’ll firm up. Yield: 12 filled muffins Rehearsal Dinner Tables DSC01272               DSC01271  

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