Category Archives: breakfast

Chocolate Banana Streusel Muffins

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Maybe it is just me but in my kitchen bananas seem to go from inedible green to perfectly golden yellow then to brown in a matter of days. This leads to the never ending kitchen question is what to do with bananas that are beyond their eating prime. So what is a banana loving cook to do? Enter these tasty banana muffins from Food 52.

Now these aren’t your ordinary banana muffins. Using overly ripe bananas ensures that the muffins are sweet and filled with banana flavor. The batter is then spiced with both cinnamon and ginger but the best part of the muffin, in my opinion, is the streusel topping. Not only does it add a delicious crumbling topping to the muffin but it contains chocolate chips which add a sweetness all their own. So yes you can eat chocolate for breakfast. After all it is paired with bananas.

For the muffins:
1/3 cup unsalted butter, softened

1/3 cup firmly packed brown sugar

egg

1/2 teaspoon vanilla extract

cup mashed very ripe banana (about 2 medium bananas)

cup flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger 

 

For the streusel:
1/2 cup flour

1/2 cup firmly packed brown sugar

1/4 cup unsalted butter, softened

1/2 cup miniature semi-sweet chocolate chips 

  • Preheat the oven to 350° F. Line a muffin pan with paper liners.
  • In a large bowl, cream together the butter and sugar.
  • Stir in the egg, vanilla, and banana and mix well to combine.
  • In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and ginger.
  • Add the dry ingredients to the wet and mix just until combined.
  • Divide the batter into the prepared muffin tins.
  • In a small bowl, combine all the streusel ingredients except for the chocolate, mixing with a fork or your fingers until combined.
  • Add the chocolate and mix well.
  • Crumble the streusel topping over the muffins.
  • Bake for 18 to 25 minutes. The tops should feel just set and the edges of the muffin should be starting to turn golden brown.
  • Remove from the oven and let cool in the pan until cool enough to remove.

Yields 9 muffins

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Strawberry Mint Muffins

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Muffins are the perfect breakfast item.  I will bake up a batch on a Sunday morning to be enjoyed over lazy cups of coffee all morning long.  Leftovers can be reheated and eaten on the go for busy weekday mornings.  Just about anything can be added to a basic muffin recipe.  Fruits, nuts, chocolate; the possibilities are endless.  I like to use buttermilk as the liquid in this recipe since I think it adds a slight tang to the muffin but you could easily substitute plain yogurt or even sour cream.  Depending upon the add-ins, I’ve also used good quality unsweetened flavored yogurt with fantastic results.

This time of year I like to use fresh fruit.  Fresh seasonal fruits are a perfect foil to the sweet, crumbly cake but if fresh fruits aren’t in season, frozen makes an absolutely acceptable substitution.  With fresh strawberries in abundance I had been thinking about baking up a batch of strawberry muffins all week.  When I discovered mint growing in my garden I decided to turn these muffins into the ultimate spring treat.  The mint adds a fresh contrast to the sweet berries and the combination is amazing. Do eat these muffins warm.  If you can’t eat them fresh from the oven reheat them in the microwave for a few seconds. You won’t be disappointed.

STRAWBERRY MINT MUFFINS

3 cups flour plus 1 Tablespoon

1 cup white sugar

1 Tablespoon baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

2 large eggs

8 Tablespoons unsalted butter, melted and cooled

1 1/4 cups buttermilk

1 1/4 cups sliced strawberries

1 heaping Tablespoon fresh minced mint

1 Teaspoon finely grated lemon zest

Granulated sugar (if desired)

  • Preheat an oven to 375 degrees.  Generously grease a 12-cup muffin tin.
  • Combine 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in the mint and lemon zest.  Set aside.
  • In a medium-sized bowl whisk the eggs until blended.  Add in the buttermilk and stir to combine.
  • Make a well in the center of the dry ingredients and pour in the egg-buttermilk mixture.  Gently stir until just combined.
  • Add in the butter and mix until incorporated.
  • In a small bowl toss the strawberries with 1 tablespoon of flour.  Mix into the batter being careful not to crush the berries.
  • Using a large ice cream scoop or spoon divide the muffin batter evenly between twelve muffin cups.
  • Sprinkle the tops of the muffins with granulated sugar if desired.
  • Bake for 25 to 30 minutes until browned and a tester inserted into the center of a muffin comes out clean.
  • Allow to cool for 10 minutes before removing from the tins.

Carrot Tahini Muffins

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I have a carrot fan in my house. Ever since his teeth came in, my son has been obsessed with carrots. We visited Rome, Italy when he was just over a year old and tried to introduce him to McDonald’s french fries. Much to my husband’s display the fry was discarded in favor of a carrot. A year later on an epic road trip he ate so many carrots that crunching became the soundtrack for our trip and I began to see an orange tinge on his skin. (Maybe it was my imagination but given the amount of carrots he consumed I’m not so sure). At school he is known as the kid who loves carrots and will opt for the crunchy orange vegetable over a sweet treat any day. And carrots have become a staple on my weekly trip to the market; not having them in the house can cause chaos to ensue. But really, I’m not complaining because what mom doesn’t want her children to like healthy foods.

So in my quest to keep things fresh on the carrot front I’m always on the lookout for new recipes that include this favored vegetable. So when I came across this SmittenKitchen recipe for carrot muffins, I knew I had to give them a shot. I loved the fact that they aren’t filled with a lot of sugar and butter, instead relying on olive oil, buttermilk and a tahini for their moistness and flavor. Yes, tahini; the sesame paste most often associated with hummus and other Middle Eastern treats. Plus the afore mentioned carrots.

And the results? Absolutely delicious. They were a hit in my house and will be making regular appearances on my breakfast menus.

CARROT TAHINI MUFFINS
1/4 cup olive oil
1/4 cup tahini
1/2 cup firmly packed light brown sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups all-purpose flour
2 cup packed coarsely grated carrots

Sesame seeds, for garnish

  • Heat oven to 425 degrees F.
  • Whisk the olive oil, tahini and brown sugar together in the bottom of a large bowl.
  • Whisk in the eggs, then the buttermilk and vanilla.
  • Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
  • Coat a standard sized 12-cup muffin tin  with a nonstick spray.
  • Fill each about 3/4 of the way with batter then sprinkle the tops with sesame seeds.
  • Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
  • Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

Yields: 12 muffins

Popovers

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I love big, fluffy, and eggy popovers.  There is something innately elegant about this oh so simple treats.  Served in their simplest form with a dab of butter and a dollop of jam they are the perfect breakfast treat.  Or you can follow an old Maine tradition and eat popovers and chowder on the lawn of the Jordan Pond House in Acadia National Park.  In college I discovered Judie’s Restaurant in Amherst, Massachusetts where oversized popovers were served as the foundation for hearty sandwiches, as an accompaniment for soup or salad or all on their own.  (When I was back in Amherst this past summer I went to Judie’s with the sole purpose of eating a popover).

I tend to forget how easy popovers are to make. This recipe from America’s Test Kitchen only has six ingredients. Instead of using a blender I use a stick mixer which makes cleanup a breeze.  With a little prior planning (the batter needs to rest before baking) they are a snap to make.  If you want to serve them for breakfast you can even make the batter the night before and let it rest in the refrigerator overnight.  If you do this there isn’t any excuse for not serving them for breakfast.

POPOVERS

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 tablespoon unsalted butter, melted

1/2 teaspoon salt

1 tablespoon vegetable oil

  • Blend the eggs and milk in a blender until smooth.  Add the flour, melted butter, and salt and continue to blend on high speed until the batter is bubbly and smooth, about 1 minute. Let the batter rest at room temperature for 30 minutes.
  • While the batter is resting, measure 1/2 teaspoon of vegetable oil into each cup of a popover pan.  Adjust the oven rack to the lowest position, place the pan in the oven, and heat the oven to 450 degrees.
  • After the batter has rested, pour it into a 4-cup liquid measuring cup.  Working quickly, remove the pan from the oven and divide the batter evenly among the 6 cups in the pan.  Return the pan to the oven and bake for 20 minutes without opening the oven door.
  • Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more.  Gently tip the popovers out onto a wire rack and let cool slightly before serving, about 2 minutes.

Blueberry Muffins

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Muffins are a favorite breakfast treat at my house. Fresh from the oven they make for a warm and delicious meal on a lazy weekend morning yet they can easily be reheated for a quick breakfast on the go during the week. The options of what you put in your muffins are endless but my go-to ingredient time after time is blueberries.

This recipe from Boston’s Flour Bakery has become my go-to recipe for blueberry muffins. The muffins always turn out big and fluffy, filled with flavor and berry goodness. I always prefer using fresh to frozen but frozen berries will do in a pinch. If you can find wild blueberries, choose them as they are smaller and sweeter than their cultivated cousins. Yum!

BLUEBERRY MUFFINS

3 ¼ cups  all-purpose flour

½ teaspoon baking soda

4 teaspoons baking powder

½ teaspoon kosher salt

2 eggs

1 egg yolk

1 ½ cups sugar

1/2 cup plus 2 tablespoons unsalted butter, melted

½ cup milk, at room temperature

1 cup crème fraîche, at room temperature

2 teaspoons vanilla extract

2 cups fresh or frozen blueberries

  • Position a rack in the center of the oven, and heat the oven to 350 degrees F. Coat a muffin pan with nonstick cooking spray or line with paper liners. Set aside.
  • In a large bowl, sift together the flour, baking soda, baking powder, and salt.
  • In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed.
  • Slowly whisk in the sugar, butter, milk, crème fraîche, and vanilla until well-combined.
  • Pour the butter-sugar mixture into the flour mixture and, using a rubber spatula, fold gently just until the ingredients are combined.
  • Gently fold in the blueberries until evenly distributed. The batter may seem lumpy, but don’t try to smooth it out.
  • Spoon the batter into the prepared cups, dividing it evenly and filling the cups until they are almost overflowing.
  • Bake for 30 to 40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip.
  • Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

Yields 12 large muffins or 24 mini muffins

Cinnamon Bun Muffins

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I love cinnamon buns but sometimes there simply isn’t enough time in the morning for the mixing, rising, rolling, sitting and baking that is required of the dough. But not to fear; when the craving strikes but time is of the essence I make these cinnamon bun inspired muffins that are adapted from King Arthur Flour. They are truly the best of both worlds. You get the tender crumb of a buttermilk muffin filled with all of the cinnamon and brown sugar goodness you find in your favorite cinnamon bun. Cinnamon comes in three forms in these muffins. A generous amount of cinnamon chips fill the dough while there is a layer of cinnamon infused brown sugar in the center of each muffin. If that isn’t enough, more cinnamon is sprinkled over the tops before they are baked.

If you love cinnamon these are definitely the muffins for you. They are so delicious that my son has declared them to be “the best muffins ever”.

CINNAMON BUN MUFFINS

For the filling:

3 tablespoons melted butter

1/2 cup brown sugar

1 1/2 tablespoons ground cinnamon

  • Melt the butter in a small microwave proof dish.
  • Stir in the brown sugar and cinnamon until combined.
  • Set aside.
For the topping:
2 tablespoons sugar
1 tablespoon ground cinnamon
  • Combine the sugar and cinnamon in a small bowl.
  • Set aside.

For the batter:

1/2 cup unsalted butter, melted

3/4 cup lukewarm buttermilk

2 large eggs

2 cups all-purpose flour

2 tablespoons cornstarch

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups cinnamon chips

  • Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers and set aside.
  •  In a small bowl whisk together the melted butter, buttermilk, and eggs. 
  • In a separate bowl, whisk together the dry ingredients, including the chips. 
  • Add the liquid mixture to the dry ingredients, stirring just until combined. 
  • Divide half the batter evenly among the muffin cups.
  • Dollop 2 teaspoons cinnamon filling onto each muffin. 
  • Top with the remaining batter. 
  • Sprinkle generously with the cinnamon-sugar topping.
  • Bake the muffins for 20 to 25 minutes, or until they’re golden brown.
  • Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. 

Yields: 12 muffins

Cinnamon Buns w/ Cream Cheese Icing

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There’s nothing like waking up to a house filled with the aroma of warm cinnamon. Well, it isn’t a scent this cook wakes up to herself but her family does. And then I get to enjoy it alongside my lucky family. If you love cinnamon, and specifically cinnamon buns, then this recipe from King Arthur Flour is for you. It is rich, spicy and with a smear of cream cheese icing on top, decadent but the perfect weekend morning treat.

If you have night owl tendencies the way I do, even with the two separate dough risings, you can have these warm buns on the table by the time the rest of the family wakes up. Some mornings I do this but on others I prepare the rolls to the point of the second rising the night before. I then cover the buns and let them rise overnight before popping them in the oven in the morning. I also let the icing ingredients set out too; this ensures that they are soft and ready to go when the buns are. So however or whenever you prepare them, enjoy. They are just so yummy.

 

For the dough:
1 cup lukewarm milk
2 large eggs, at room temperature
1/3 cup unsalted butter, at room temperature
4 1/2 cups all-purpose flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast

For the filling:
1/3 cup unsalted butter, at room temperature
1 cup brown sugar, packed
3 tablespoons ground cinnamon

For the icing:
3 ounces cream cheese, at room temperature
1/4 cup  unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

  • In the bowl of a stand mixer combine combine the milk, eggs, butter, flour, salt, sugar and yeast. Use a wooden spoon and stir until the mixture becomes cohesive. 
  • Using a dough hook, mix for 4 to 7 minutes at medium speed until the dough is well combined and smooth. 
  • Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
  • Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle.
  • Spread the dough with the 1/3 cup butter.
  • Combine brown sugar and cinnamon in a small bowl then sprinkle it evenly over the dough.
  • Starting with a short end, roll the dough into a log, and cut it into 12 slices.
  • Place the buns in a lightly greased 9 x 13-inch pan or two 9 inch round pans.
  • Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.
  • Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.
  • To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
  • Spread the icing on the buns while they’re warm. 

Yields: 12 large buns

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