Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Halloween Blueberry Mummy Muffins
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 400 mg
Packed with blueberries and loaded with cream cheese frosting, these mummy muffins are the perfect Halloween party treat.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 496
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 400 mg
Ingredients
Muffins:
Frosting:
Eyes:
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Directions
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36m
Easy
CLASS
Special equipment:
a pastry bag fitted with a 1/4-inch flat tip- For the muffins: Position a rack in center of the oven and preheat to 425 degrees F. Crush the blueberries in a medium bowl with a potato masher or fork until completely smashed. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
- Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice and salt in a large bowl.
- Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy; gently fold into the flour mixture until just combined (it's ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
- Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Remove the muffins and let cool completely on the rack.
- For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl using an electric mixer on high speed until light and creamy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and continue to beat until stiff and creamy, about 3 minutes. Transfer to a pastry bag fitted with a 1/4-inch flat tip.
- Starting from the top of a cooled muffin, leaving a small space for the eyes, pipe frosting from left to right forming crisscrossing ribbons that mimic the wrapping of a mummy. Pipe a small amount of frosting on the back of 2 blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat with remaining frosting, muffins, blueberries and eyes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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14 Reviews
Food Network UserOctober 4, 2022
K
Foodie63September 29, 2023
Yet ANOTHER BRILLIANT Einstein who can’t put more than one letter together!
Food Network UserNovember 3, 2021
The frosting seems to be a bit too much, but the rest are super nice
Foodie63September 29, 2023
Yet ANOTHER BRILLIANT Einstein who rates a recipe they haven’t made!
Food Network UserOctober 30, 2021
the recipe seems to be off...made way more than 12 and at that heat they burned on the bottom and sides,,,,,,just an ok recipe. I watched them very closely and even took them out early
twinmom1981October 29, 2020
I made these yesterday and they were so delicious! I went strictly by the recipe and they were perfect! As another reviewer stated, the lemon really adds a nice kick! Will definitely make them again.
Nadrah S.October 28, 2020
The lemon in the muffin is perfect flavor with the cream cheese frosting. So gooood!
