Muffins and Scones

Red, White, and Blue(berry) Muffins

by Shawnda on July 1, 2014

in Blueberries,Breakfast,Cherries,Fruit,Lemon,Muffins and Scones

Red, White, and Blue(berry) Muffins

Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.

And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)

But breakfast? TOTALLY DIFFERENT STORY.

Red, White, and Blue(berry) Muffins

Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.

The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.

Red, White, and Blue(berry) Muffins

So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!

Cherry, Blueberry, and White Chocolate Muffins

A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.

Ingredients

  • 21 muffin liners
  • 3 cups + 2 Tbsp all-purpose flour, divided
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp sugar
  • Zest and juice from 1 lemon
  • 10 Tbsp unsalted butter, cubed and softened
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
  • 1 cup roughly chopped, pitted cherries (~3 dozen cherries)
  • 1 cup blueberries
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 400.
  2. Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  11. Let cool 5 minutes in the pan before removing and cooling completely.
  12. Will keep ~4 days in a covered cake plate, can be frozen.

Notes

Yields: ~21 muffins

Base muffin recipe adapted from Cook's Illustrated

Estimated time: 45 minutes

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Orange Chocolate Chip Muffins

Let’s cut right to it and talk about my favorite part about these muffins. (Believe it or not, it’s not the chocolate.)

It was the way my hands smelled all day after mixing the orange zest and sugar together.

Orange Chocolate Chip Muffins

It was the way the baking muffins made my house smell bright and citrusy.

It was the smack-you-in-the-face whiff of orange each time I lifted the cake dome to snag another muffin.

Orange Chocolate Chip Muffins

And after all the talk about how fabulous those muffins smell… they taste pretty amazing, too. There’s plenty of orange flavor throughout this big, fluffy muffin.

I mean, really – if there’s one place that a big muffin top belongs, it’s on an actual muffin.

Orange Chocolate Chip Muffins

And I’ll give you one guess as to what her favorite part of the muffins were.

Orange Chocolate Chip Muffins

She’s only here for the chocolate chips.

Orange-Chocolate Chip Muffins

Tender orange-scented muffins studded with dark chocolate chips.

Ingredients

  • 18 muffin liners
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp sugar
  • Zest from 2 small oranges
  • 10 Tbsp unsalted butter, cubed and softened
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 1/2 cup plain yogurt or sour cream (I use fat-free Greek yogurt)
  • 12 oz dark or semisweet chocolate chips (I used Special Dark)

Instructions

  1. Preheat oven to 400.
  2. Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Using your fingers or the back of a spoon, work the sugar and orange zest together for 1-2 minutes until very fragrant.
  4. Cream butter and orange sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating well after each addition followed by the vanilla.
  6. Beat in half of dry ingredients, followed by a third of the yogurt.
  7. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  8. Add chocolate chips to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  9. Spray a muffin tin with non-stick spray or line with paper liners.
  10. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  12. Let cool 5 minutes in the pan before removing and cooling completely.
  13. Will keep ~4 days in a covered cake plate, can be frozen.

Notes

Yields: 18 muffins

Adapted from Cook's Illustrated Basic Muffin Recipe

Estimated time: 45 minutes

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Cherry Chocolate Chunk Muffins

There are 10lbs of fresh, pitted cherries in my freezer right now – they probably won’t still be there when that cherry margarita craving hits in November, but I do plan to stretch cherry season out as long as I can this year!

We’ve managed to work cherries into dinner, dessert, and most importantly: margaritas. What’s missing from that list?

Breakfast.

And pizza. One thing at at time, though.

Cherry Chocolate Chunk Muffins

I took my very favorite stripped-down basic muffin recipe – it’s moist, reliable, and bakes up a beautifully domed top every single time – and converted it to a dark, chocolatey muffin loaded with fresh cherries chunks and chocolate chunks.

And it was sweet, rich, and decadent. Exactly like dessert-for-breakfast should be.
Continue Reading…

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Strawberry Scones

I try to steal away an hour or so of each weekend to make breakfast ahead of time for most of the upcoming week. Muffins, waffle batter, scones, kolache… something to make our early week rush a little more efficient. Something we can grab with one hand as we’re locking the door and rushing out to preschool/work/running/gymnastics/errands.

But the time Saturday rolls around, we’re totally ready to send the munchkin to the play room while we watch from the other side of the glass with our spicy chicken biscuits and fruit cups. Breakfast of champions :)

Strawberry Scones

With our recent strawberry haul, we made a couple batches each of strawberry muffins and scones. I used one of my favorite scone recipes, a lightened, sweetened version of a savory scone from The Pastry Queen. I also took a tip from a batch of strawberry scones that Annie made and flash-froze the strawberries first. The strawberry chunks stayed prettier, for longer, than a batch I made with unfrozen strawberries.

Strawberry Scones

Strawberry Scones

Tender orange-scented scones studded with fresh strawberries.

Ingredients

  • 1 1/2 cups chopped strawberries
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 stick chilled unsalted butter, cut into small cubes
  • 1 large orange, zested and juiced (to produce 1/4 cup of juice)
  • 3/4 cup fat-free Greek yogurt
  • 2 Tbsp coarse sugar (optional)

Instructions

  1. Spread chopped strawberries (I quartered medium strawberries and then cut them in half for 8 pieces) on a wax paper-lined baking sheet. Freeze at least 30 minutes.
  2. Preheat oven to 400.
  3. Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
  4. With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas (you can do this by hand as well).
  5. Add frozen strawberries, orange juice, and yogurt. Mix just until all ingredients are incorporated. The dough will be very stiff.
  6. Turn dough out onto a lightly floured flat surface.
  7. Pat dough into a rectangle 1-inch thick.
  8. Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
  9. Sprinkle scones with coarse sugar, if using.
  10. Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
  11. Will keep ~3 days in a tightly covered container.

Notes

Yields: 12 servings

Adapted from The Pastry Queen and Annie's Eats

Estimated time: 1 hour 45 minutes

Nutritional Information
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5

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