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Moufflet Cookbook Review

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Jennifer from Study At Home Mama is guest posting today.  Jennifer is a Canadian psychologist currently staying at home to provide a Montessori education to her daughter — and five other children that join their preschool daily. She blogs about Montessori and Reggio inspiration, family-friendly food, and indulgence for other mamas and caregivers. 

Like most people reading this, I’m a busy mom who wants healthy, delicious snacks for my kids (and the children in my Montessori daycare) and I want those snacks to be portable and pleasing. Muffins usually are a good bet. I have my favorite go-to recipes, but I also want to mix it up and offer “special” muffins that offer exciting flavor combinations that the children (and adults!) will be excited about.

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I was really excited when I stumbled upon Moufflet by Kelly Jaggers. We also own her Not-So-Humble Pies cookbook, so I knew the quality of her work and that the muffins would be delicious and not gimmicky.

So far, we’ve tried four recipes from the book and none have disappointed! I did substitute a few ingredients for healthier alternatives, but there are several healthy-as-is recipes in the book. We’ve tried the Vanilla Bean Apple Muffins and the Peach Oat Flour Muffins (both yum!), but today I’m going to share our results – and the recipes – for the Blueberry Crumb Muffins and the Peanut Butter Cream-Filled Banana Muffins!


Peanut Butter Cream-Filled Banana Muffins

(from Kelly Jagger’s Moufflet)

banana muffin (4)


Yields 12 muffins

For the muffin:

2 medium ripe bananas, mashed (about 1 cup)

½ cup buttermilk

¼ cup butter, melted and cooled

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

¾ cup sugar

¼ teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon baking powder

1/8 teaspoon salt

For the Filling:

1 teaspoon boiling water

3.5 oz marshmallow fluff

¼ cup vegetable shortening

3 tablespoons powdered sugar

2 tablespoons peanut butter

½ teaspoon vanilla

For the peanut butter drizzle:

¼ cup peanut butter

2 tablespoons butter

2 tablespoons half and half

¼ teaspoon vanilla

1/3 cup powdered sugar


We all know how to do this right? Mix dry, mix wet, make a well and mix together.

Portion out dough into 12 muffin cups.

Bake at 350F for 18-20 minutes. Cool completely before filling.

For the cream-filling, beat together until completely mixed, add to a piping bag. Make a small cut the width of a paring knife, and then pipe some of the filling into the hole.

Make the drizzle right before using; beat all ingredients, adding the icing sugar in slowly until you reach your desired consistency. Drizzle on top of the muffins.


banana muffin (7)

banana muffin (12)



Blueberry Crumb Muffins

(from Kelly Jagger’s Moufflet)

blueberry muffin (4)


Yields 18 muffins

For the muffin:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon cardamom

¾ cup packed light brown sugar

¼ cup canola oil

1 cup buttermilk

1 egg

1 teaspoon vanilla

1 cup fresh, ripe blueberries

2 tablespoons all-purpose flour

For the Brown-Sugar Streusel (which we left out this time)

½ cup all-purpose flour

½ cup packed light brown sugar

¼ cup finely ground nuts

Pinch of salt

¼ cup butter, chilled


Mix the first seven dry ingredients, mix the wet ingredients, make a well in the dry, and incorporate the wet. Coat the blueberries in the 2 tablespoons of flour and then gently mix into the dough.

Divide into 18 prepared muffin cups.

If using the streusel, sprinkle ontop of the portioned out muffins before baking.

Bake at 350F for 18-20 minutes, and enjoy warm!

blueberry muffin (3)


Overall, the Moufflet cookbook is really easy to navigate, it has some ingenious flavor combinations, and just the right number of pictures. For a book that contains over 100 original muffin recipes (plus specialty spreads, butters, drizzles, crumbs, and other toppings), it doesn’t take up much shelf space and the book is a steal at less than $13!


What are your go-to muffin recipes? 


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