Best 2 Cantaloupe Muffins With Praline Topping Recipes

Indulge in the delightful flavors of summer with our tantalizing Cantaloupe Muffins with Praline Topping recipe. These muffins are a delightful fusion of sweet and tangy, featuring juicy cantaloupe chunks enveloped in a moist and fluffy muffin batter. The muffins are crowned with a luscious praline topping that adds a touch of decadence and crunch.

This easy-to-follow recipe also includes three additional variations to satisfy every taste bud: Blueberry-Lemon Muffins with Streusel Topping, Zucchini-Carrot Muffins with Cream Cheese Glaze, and Apple-Cinnamon Muffins with Crumb Topping. Each variation offers a unique flavor profile that will make your taste buds sing.

Whether you're hosting a brunch, preparing a sweet treat for your family, or simply craving a delightful snack, these muffins are sure to be a hit. With their vibrant colors, tantalizing aromas, and delectable flavors, they're a feast for the senses that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CANTALOUPE QUICK BREAD

Cantaloupe Quick Bread image

Here's a different and delicious way to use some of the sweetest bounty summer has to offer. Cantaloupe! A delicious quick bread to add to your rotation.

Provided by Amanda Formaro

Categories Breads

Time 1h5m

Number Of Ingredients 14

Ingredients

3 large eggs
1 cup canola oil (or coconut oil)
2 cups granulated sugar
1 tablespoon vanilla extract
2 cups pureed cantaloupe
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 cups powdered sugar (sifted)
1 teaspoon vanilla
enough milk to make a thick glaze

Steps:

Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
Puree enough cantaloupe in blender to make 2 cups puree
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.

Nutrition Facts : ServingSize 1 slice, Calories 336 kcal, Carbohydrate 54 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 186 mg, Fiber 1 g, Sugar 39 g

CANTALOUPE BREAD WITH PRALINE GLAZE

Cantaloupe Bread with Praline Glaze image

This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.

Provided by Kaddy

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 14

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ cup butter
1 ⅔ cups brown sugar
½ cup chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 48.2 g, Cholesterol 40.1 mg, Fat 18.4 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 242.2 mg, Sugar 33.2 g

Tips:

To ensure even baking, use a muffin pan with standard-sized cups (about 3 inches in diameter).
For a sweeter muffin, use ripe cantaloupe with a high sugar content. You can also add a tablespoon of honey or maple syrup to the batter.
If you don't have evaporated milk, you can use regular milk instead. Just reduce the amount of milk by about 1/4 cup.
The praline topping is optional, but it adds a delicious crunch and sweetness to the muffins. If you don't have time to make the praline topping, you can sprinkle the muffins with chopped nuts or a cinnamon-sugar mixture before baking.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These cantaloupe muffins with praline topping are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are also a great way to use up ripe cantaloupe. The muffins are moist and fluffy, with a sweet and tangy flavor from the cantaloupe. The praline topping adds a delicious crunch and sweetness to the muffins.