The final recipe for the scone and muffin section! Even though these "muffins" are a bit closer to the cupcake side of things they were absolutely delicious (I'm not a huge cupcake person)!
Warm pumpkin spices with golden raisins and a cinnamon vanilla cream cheese frosting have never tasted so good! These muffins were the last of the section and by this point I was pretty well-versed in how things would go. Make batter, let it sit overnight, and then bake the next morning. The only variation came from making the cream cheese frosting, which I took creative liberties with and added some cinnamon to compliment the muffin (which was a good call as it turned out).
The muffins started the same as the others for the most part with the mixing of the sugar and the fat (in this case oil) before adding in the unique ingredient of pumpkin puree (had to be Libby's). The incorporation of the pumpkin really smoothened the initial mix and made something I recognized.
Then finally, incorporating the dry ingredients and finishing the batter off by mixing in the golden raisins to let the batter rest overnight.
Then just like the others, the next morning I portioned the batter into the cups and baked them for ~42 minutes. While they were baking I also threw together the cream cheese frosting.
The muffins baked like a dream and once they cooled, I removed part of the middle to fill with the frosting and to coat on top!
The final recipe of this section didn't disappoint and everyone that had one of these beauties loved them! I was incredibly happy with their taste and already plan on making them again in the fall!
When I read I was going to make carrot muffins, I immediately thought it would be close to carrot cake, just potentially less sweet and without the frosting obviously. This made me extremely happy since I love carrot cake and boy was I right. These carrot muffins were incredibly delish and just savory enough to remind me that it is a muffin and not a cupcake.
Every muffin recipe has had some different variation of flour to fat whether it be using cake flour for part or for all, so I was curious to see how this would be different. This is the first time the fat was a different source being canola oil. Canola oil was likely chosen since it has really no inherent flavor, but it still made me curious to see how using this oil would affect the classic muffin batter texture I'm so used to seeing and working with. I was moderately surprised to find out that you still "cream" the sugar with the olive oil by mixing with the paddle attachment before adding in 1/4 of a vanilla bean worth of vanilla.
Then came the addition of the dry ingredients (only ap flour for this one no cake flour) in a couple additions which made a fairly stiff batter. I was curious to see how this might change with the addition to the carrots but found that the real difference was actually what I saw the next morning. The batter loosened up entirely and actually became more loose than all the other recipes.
After putting the batter in the fridge for the overnight resting period I threw together the quick oat streusel to also throw in the fridge for the night to get nice and cold. Then it was simple enough to weigh the batter out and then the streusel on top of that before throwing them in the oven.
A "quick" 44 minute bake and these muffins came out exactly how I had hoped for. Light with a great carrot flavor with the perfect hint of cinnamon to finish it off. Can't wait to make these again sometime!
Banana Streusel Muffins! These muffins were actually a pleasant surprise. I was thinking that they would be fine but not overwhelming. Having made banana bread earlier in the week I figured I would be a bit sick of banana baked goods. I was wrong! These were incredibly tasty with a nice crunchy walnut streusel topping to complete an amazing muffin.
While most of the muffin recipes have a combination of cake flour and regular flour, these were entirely cake flour, giving it a lighter, fluffier texture to balance out the addition of the banana which might have made it too thick and stodgy. After that difference, it started out as any other recipe, whipping the butter to mayonnaise consistency before creaming the sugar in. Then came the addition of the eggs and vanilla which created another mix which seemed to look broken but would eventually be fine when the dry ingredients were added in.
After this addition came the part that made this muffin recipe unique. First was the obvious addition of bananas and then surprisingly to me was the addition of crème fraîche. I believe that was used to balance out some of the natural sweetness of the bananas but that's just my best guess. After these were added in, I mixed everything entirely together to have a smooth batter which would be chilled overnight in the fridge.
Once the batter was in the fridge, I threw together some cold butter with finely diced walnuts and some sugar to cool down in the freezer overnight.
Finally it was time to bake! I measured out the batter and streusel into the silicone muffin cups and baked them off for 37 minutes. They came out of the oven golden and delicious and I'm sad that they disappeared so fast! Another great recipe that I can't wait to try again in the future.
Lemon poppy seed muffins! My initial reaction when I saw this recipe was disappointment that there wasn't a lemon glaze aspect to the recipe like I had when I ate lemon poppy seed muffins growing up. I really really wanted to go off script to make one for these but I decided not to break the mold, and I made them true to the recipe. This recipe emphasized technique to ensure these were light and airy muffins and it didn't disappoint!
The recipe started off different than the others using cake flour instead of regular flour, which lends towards a lighter texture. Then the second major difference came with the incorporation of the dry and wet ingredients together. Instead of using a silicone spatula like I normally would, this recipe called for using an immersion blender. These handy little gadgets are designed to allow you to incorporate a great amount of air into small volumes of liquid, while also mixing to a velvety smooth texture. The next major difference involved streaming in melted butter while the immersion blender was running, and then finally pouring in lemon juice.
The final step in the preparation of the batter was just to fold in lemon zest and poppy seeds before placing it into a covered container overnight.
The next step the following morning was just like all the others. I measured 135g of batter into my jumbo silicone muffin molds and baked them until they were golden brown. The one discrepancy that I found compared to the book was that it took my muffins around 15 minutes longer to bake than the book suggested. I'm not sure if that's a fault of the book or my inconsistent oven, but in any event, I was pretty hungry waiting the 50 minutes for these things to bake. Once they came out and cooled a bit, I cut them open, put some butter on them and devoured them quickly! While I would have liked a glaze on top to really put the lemon flavor over the top, I was pleasantly surprised by how much lemon the muffins had in them! The next time I make these again, I'm sure I'll make a glaze to pair with them but still a great recipe nonetheless!
Blueberry streusel muffins are one of the classic muffins that I remember having growing up. Smells from the kitchen as my Mom would take them out of the oven meant it was going to be a great breakfast. That's why when I saw these as the next recipe in the book, I was pretty excited!
These muffins actually were quite a bit different than the ones I had eaten growing up. The addition of honey and molasses into the batter meant a drastically different taste than I was used to. The first step though in this recipe was tossing the blueberries in a few grams of flour and then placing in the freezer. The beginning of the recipe started fairly simply, with some butter and sugar being creamed together in the stand mixer. Then the curveball from what I expected was the addition of honey and molasses to be incorporated which obviously was going to make for a darker batter from the beginning.
The next part was adding 72g of eggs. I include the amount because that amount of egg doesn't equate to a whole number of eggs annoyingly. Therefore, I whisked two eggs together (105g) and then adjusted my volume to get the accurate amount. Adding this to the batter made it seem broken but I knew that the liquid and dry ingredients yet to be added would balance it out. The important part of this step is to not over mix, because you don't want to whip any air into the batter. The next step was to add half of the dry mix and half of the buttermilk, which as I thought, fixed the look of the batter. It was finished off by the second half of the dry ingredients, and then the final half of the buttermilk to yield the consistency I was familiar with.
The next step was to put the batter into a covered container and chill overnight (while blueberries are in the freezer overnight). Finally, I threw together the streusel mix to chill in the fridge overnight. The next morning, I folded the blueberries into the batter to incorporate completely (which died my fingers and the dough a darker color). Once the batter was completely finished, I took the streusel out and measured out an equal volume of batter into each muffin cup (except the 6th one oops!) and then 30g of streusel/muffin to top them before they would go in the oven.
They baked quite easily and came out smelling just as amazing as I remember them from when I was younger! I let them cool before taking them out, then sliced them open and finished them off with some butter before devouring them for a late Sunday morning breakfast. Even though they were a little sweeter than I was expecting, I was incredibly pleased with the flavor and know I'll make them again once this crazy project is over.
The beginning of a new section of the book is always fun. I absolutely loved all of the scone recipes, however there are some muffin recipes that I'm pretty excited to try as well. That being said, I honestly wasn't too excited for this one :/
Corn muffins don't elicit the same response as say....double chocolate chip muffins! But that aside I was pleasantly surprised by this recipe. I do have to say that the theme for this section will also be fairly short and sweet since these recipes don't require much advanced time or preparation. I mean, they're muffins after all I promise there will be plenty of recipes in the future that will make me want to pull my hair out I'm sure. But to the recipe!
It started out as most recipes do, you measure and sift the dry ingredients into the bowl, mixing to combine before adding the wet ingredients and mixing briefly to incorporate them together. The one tip that it suggested in the book is not to over mix. You don't want to whip the eggs as it will add too much volume to the recipe. It also mentions that you shouldn't worry if it looks broken because it'll settle while it rests overnight.
Once all the wet ingredients had been incorporated into the mix, the final step was to add frozen corn to mix before putting it into the fridge overnight. I was happy it had the corn in the actual dough to differentiate it somewhat more from cornbread muffins. From there, the dough was complete and I moved it into a covered container to chill overnight.
I knew that there were a few different muffin recipes in this book and they all recommend making them in jumbo sized muffin tins. Each muffin recipe makes 6 jumbo muffins, so they definitely wouldn't be lasting. Knowing that I was going to be making a few different recipes for this project I decided to try something new, and I bought jumbo silicone muffin liners. I was a little anxious about how that might impact the bake but as you'll see at the end they worked like a charm (plus now I don't need to buy jumbo paper liners!).
The next day, I measured out 135g/muffin container (also easier to do with the silicone molds) and then popped them in the oven. They came out absolutely perfect with a nice golden crust on the outside, while being moist and a little crumbly on the inside. Add a touch of butter while they're still a little warm from the oven and they were a great late morning breakfast! They weren't really that sweet, however they also weren't too savory. This recipe gives me hope and excitement for the next one!
The final scone recipe of the book! This section of the book was by far the most satisfying. I know it's only the second section, but still each scone that I had was incredibly delicious, and extremely diverse. This was no different being a savory scone since I'm always used to having sweet scones with fruit or chocolate so was interested how this one would come together. On to the recipe!
As I stated, these were my first savory scones and they didn't disappoint. I chose an applewood smoked bacon which paired very well with the sharp white cheddar in these beauties. Topping the scones with some extra white cheddar and black pepper created the perfect crust on top once they came out of the oven.
These scones started out similarly to the cinnamon honey, using cake flour as well as regular flour for the dough, mixing the cold butter into the dough and then streaming in some heavy cream and finally mixing in some crème fraîche. Once the dough was put together, it was time to grate some cheese and cook the bacon to be prepared to mix into the dough (there was a lot more cheese than in the picture but I forgot to take a shot of the small mountain I grated).
Then to finish the dough mix, I diced up the bacon and mixed it into the dough to complete it. From there, it was simple to push it into a 7" x 9" block, cover and chill for a couple hours. Finally once the dough was chilled, I divided it in half, and then each half into 6 pieces to have 12 in total. Then just like before, stick them on a baking sheet in the freezer and cover with plastic wrap overnight.
The final touch was to brush on a thin layer of heavy cream before topping it with some sharp white cheddar cheese and pepper before baking for 30 minutes. This created the perfect peppery baked cheese crust on top that made it that much more delicious! I've said it with each scone recipe before but I know again that I'll be making this again!
Chocolate chip cherry scones. Just seeing those four words made my mouth water once I looked at the recipe for making these beauties. Very similar to last weeks Cinnamon Honey Scones, so this post will be very brief.
The beauty about making scones (including these) is that they take little time to actually put the ingredients together. The unfortunate part is that they do take some waiting time due to the preparation of a couple components. For example, I baked these today (Sunday) and I started the first part on Friday night. In any event, they're more than worth being a bit organized and the best part is that you can freeze these for up to a month and just bake them as you want them (the challenge this time will be saving a couple until Amanda gets back in two weeks so she can try them!).
Like I said before, the first step started two days before the bake, which was the preparation of the cherries. All it took was a simple syrup to come to a simmer before dropping in the dried cherries before sticking it in the fridge to infuse the syrup and soften the cherries overnight. Following this part, it was very similar to last time, with the main difference obviously being the addition of the chocolate chips and cherries. Once the main mix came together, the book said to split into 12 equal size balls. After weighing out the whole mix each piece was 78 grams (again utilizing some cling film over my scale to avoid the mess on the scale).
Once the scones had been portioned out, they were placed into the freezer and covered to freeze overnight. One thing I noticed that was different from last time was that these scones had much less dough-to-filling ratio, which only means that they're jam packed full of chocolate chips and cherries! The last part of the recipe took place during the baking of the scones which was making the glaze. The recipe tells you to reserve 50g of the syrup that you drained from the cherries, so I added that with some powdered sugar and heavy cream to make a cherry-flavored glaze for the scones once they came out of the oven.
As you can see I only baked two the first time so now I get to look forward to baking the others as I want them over the next couple weeks!! Absolutely loved this recipe and just like the cinnamon honey scones I know I'll be making it again in the future!!
Finally we get out of the first section of the book moving from cookies to scones and muffins! While I greatly enjoyed a lot of the recipes I was excited to move on to the rest of the book and get to recipes/baked goods I had never tried before.
Enter the first recipe which were Cinnamon Honey Scones. I have to admit I took a swing at this recipe a couple years ago and they were fine, but this time was much better. These scones are incredibly buttery and crumbly and are the perfect breakfast as the weather starts to get colder and colder. The cinnamon honey cubes were a great addition to the basic scone recipe and I know I'll be making these many many times in the future.
This recipe started off by making the cinnamon honey cube block to freeze the night before the scone dough is prepared. It started off simply as you prepare butter, cinnamon and honey into a bowl and press it together until you can set it into a square to wrap up and freeze overnight.
The next day it was easy enough to combine the flours, and then pulse in the cold, cubed butter. It's important to keep the butter cold in these scone recipes just in the same way as it's important when making pie dough. The cold butter helps to create flake in the oven while they bake and help contribute the crumbly characteristic that make scones amazing. After the butter is incorporated, you stream in some heavy cream and crème fraîche to finish. At this point the basic scone dough is done, but since I was making the cinnamon honey ones, I then folded in the cubed pieces of the frozen cinnamon honey block that I prepped the night before. The dough all came together in one massive ball and all in all it took less than 30 minutes.
One of the reasons I like scone dough is that you can have these random lumps of butter or the cinnamon honey cubes poking out and they contribute into the deliciousness and uniqueness of each scone. Once the dough came together, it was easy enough to push it into the 10" x 14" block to chill for a couple hours before cutting into fourths and thirds. At this point, you need to freeze the dough overnight before baking the next day and the beauty of this recipe is that you can keep these scones prepped and frozen for a month, so whenever you want breakfast, just pop them in the oven and you're set (although they only lasted for 3 days in my freezer before they were all gone).
The next morning, it was simple enough to preheat the oven, bake off a few of them, and then glaze with the clarified butter and honey glaze that I prepared while the scones were baking. Incredibly delicious recipe that I know I'll be making again and again!