Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I’m just out to get breakfast all day every day. The more breakfast food I can have in my life, the better. So today I’m combining a few solid breakfast items- muffins and pancakes. Plus blueberries are in season and super cheap right now, so let’s call it blueberry pancakes meet muffins.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys! It’s recipe day, and today we’re on muffins. These ones are filled with crushed Oreos and chocolate chunks, and topped with a crisp crumb, that, you guessed it, is also filled with Oreos. If you don’t like ’em, today isn’t for you!
Alright so today I’m taking my classic muffin recipe and making it, well, better. I have no clue why I didn’t add sour cream the batter before, I always add it to things like this, but it really, REALLY helps things out.
I think traditionally muffins just weren’t supposed to be as cake-like as they are now. But like, there’s a time and a place for dry baked goods (think biscotti… and… that’s all I can think of), but muffins? Let’s make them taste amazing. I mean, it’s not as though they’re healthy when they’re less cake-like guys.
So anyways, here’s how this goes down. First, we’re mixing up the dry ingredients in a big bowl, and the wet ingredients in a small bowl, and then throwing them together.
Before mixing them up though, add in the chocolate chunks and the crushed cookies. This allows them to get lightly coated in flour as you mix, and it helps to keep everything from sinking to the bottom.
Then fold it all together. Now, this is important with all quickbread-type baked goods- DON’T OVERMIX! It’s going to be thick and lumpy, and that’s totally okay. If you beat it to death to get the batter smooth, you’ll end up with a tough, dense muffin. We don’t like those.
So then scoop it out into a lined muffin tin- we’re making 12 big ol’ muffins today. And we’re topping them with a beautiful crumb- it’s got turbinado sugar in it, which helps give us that crisp top. And more cookies, we talked about this right?
You bake them up, and it’s too good you guys. I mean, and that’s not surprising considering what we’ve got going on in here. Bake these, eat them every morning this week, you deserve it.
Preheat your oven to 350 degrees, and line a 12 -cup muffin pan with liners of choice. Set aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla extract, egg, melted butter, and sour cream until combined.
Pour the wet mixture into the dry mixture. Add in the Oreos and the chocolate chunks, and stir the whole mixture together with a spatula until there are no dry pockets.
Scoop the batter evenly into your prepared tin, filling each cup about 3/4 full.
In a medium bowl, mix the shortening, honey, brown sugar, turbinado sugar, flour, Oreos, and salt with an electric mixer until completely combined- you should have large crumbs.
Evenly and generously cover each tin of muffin batter with crumbs. Bake muffins for 18-20 minutes, or until just golden. A cake tester should come out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hi all! I hope you are just knee deep in holiday celebrations and fun by now- I most definitely am.
I’m counting muffins as a holiday treat because let’s face it- tis the season to call cake a breakfast item, right??
And anyways, I know chocolate and blueberries kind of sound like a weird combo, but it’s actually super good! You get the strong flavors of chocolate, dotted with juicy blueberries and the effect is pretty dang good, especially when you top it with a chocolatey crumb.
I use dark chocolate cocoa powder because it gives me that super strong chocolatey flavor, and it makes the muffins this pretty deep dark color.
I’m a fan of crumb toppings in general tbh- I’ve made tons of different crumb cakes on the blog because it’s such a good combo. This is no exception, although this crumb is fairly different than others I have made. Primarily because it’s flavors are heavy on chocolate instead of brown sugar and cinnamon. Regardless, it fits in perfectly with these muffins of course!
And if you’re hosting any guests this holiday season, I feel like muffins are the right choice. It’s an easy breakfast or quick little midnight snacks for guests, and it won’t leave you slaving over the stove in the morning. Win-win.
And yet another win- muffins are too easy to make man. You can just stir these together by hand, no mixer needed. In fact, it’s better to mix them by hand because you really don’t want to over mix the batter- it can lead to tough muffins. That sounds like a slogan or something to tell your kids right? You can’t always get what you want- tough muffins!
Alright anyways, enjoy it, it’s really nom you guys.
Preheat your oven to 375 degrees, and line a muffin tin with paper liners. Set aside.
In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. Add the wet ingredients into the dry, and stir gently with a spatula or large spoon. Just before the flour is completely mixed, add in the blueberries and gentle finish mixing. The batter will be lumpy.
In a medium bowl, stir together the flour, cocoa powder, sugar, salt, and melted butter with a fork until crumbs form.
Scoop the muffin batter evenly into your muffins tins. They should be about 3/4 full. Top with a generous sprinkling of the crumb mixture. Bake for 20-22 minutes, or until a cake tester comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
You read that right, I’m just calling it what it is today guys. We’re having cake for breakfast.
Don’t worry, it’s basically like a giant slice-able muffin baked in a loaf pan. It’s got SOME breakfast-y ingredients, plus it’s topped with coarse sugar for that yummy crunch on top.
Another thing I’m going to be honest with you guys about- I made this recipe super quickly in the roughly 20 minutes that my child was sleeping, and threw in a lot of random things that I happened to have in my pantry. BUT, the results are legit you guys, I love this cake.
I knew I wanted it to feel a bit more hearty than just a plain loaf cake, so I added a few things to achieve it. First, oats. I threw in some old fashioned oats, as well as some ground into a powder in a food processor. Oat flour is a great flavor booster, and it’s super easy. I also threw in some chopped hazelnuts and pecans. Listen, I had small amounts of each of them leftover in my pantry. It is what it is, and what it is is super tasty. Did that make sense at all?
Anyways, also chocolate chips because ya know. Chocolate. A heavy dollop of sour cream keeps this cake moist, and a dash of vanilla extract rounds out the flavor.
In the end, we end up with a loaf that really feels and tastes like a hearty breakfast muffin. But we don’t have to scoop out portions and use muffin liners here- instead we can just scoop it all into one pan, and slice off a piece to enjoy anytime. Easy- just how I like my breakfast cake.
This recipe came out of needing something fast, easy, and using up some random pantry items. But I truly love the results here, and I think you will too! Enjoy!
Preheat your oven to 350 degrees, and grease a 9 inch loaf pan. Set aside.
In a medium bowl, stir together the cake flour, baking powder, salt, oats, blended oats, nuts, and chocolate chips. Set aside.
In another medium bowl, beat together the butter and sugar until fluffy. Beat in the eggs, vanilla extract, and sour cream and beat until smooth. Slowly beat in the flour mixture until completely incorporated.
Pour the batter into your prepared pan and spread evenly. Sprinkle the coarse sugar over the top. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey everyone!
It’s time to figure out your Sunday breakfast, or maybe to figure out a quick and easy breakfast to take you through the week. OR, maybe you just have some almost-too-old bananas sitting on your counter and you need something to make with them. Whatever it is, here we are, together again.
I personally was at the last of those options a few weeks ago when I first made these muffins. I’m normally not nearly organized enough to be planning breakfast for an entire week, that’s for sure.
Anyways, onto the muffins. These are super easy to make, as all muffins should be, and the flavor you guys, trust me it’s on point. It’s a solid balance of chocolate and banana, and I like to throw mini chocolate chips in there just for fun too. Banana and chocolate are a pretty classic combo, and I’m 100% down for the party.
I’ve been into almond flour lately, and this is the perfect place to add some in. I’ve got just a half cup in the batch, but it gives it a bit more of a hearty texture, and brings these from cake-like to more muffin-like, which is what we want.
This makes a lot of mini muffins. Like a serious basket-o-muffins, to the tune of about 48 total. Two things to consider when deciding if you need 50ish muffins- one, are you the type of person to eat 6 in one sitting? I most definitely am. Two, are you sharing, because then it’s totally reasonable. Really.
And anyways, if you feel like you don’t need that many, you can cut the recipe in half, or you can make 24ish full-size muffins as well. If you’re making full-size, just keep in mind that you’ll need to bake them for longer!
Alright, here’s the recipe, get on it. I’ll just be over here contemplating whether or not sleep is ever happening for me again in adult life. (Did I mention I have a newborn baby hangin out in my house lately?)
Preheat your oven to 375 degrees, and line a mini muffin pan with liners. Set aside.
In a medium bowl, stir together the flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Reserve about 1 tablespoon of this flour mixture. Set aside.
In a large bowl, beat together the bitter and sugar until fluffy. Add in the eggs, vanilla extract, and mashed banana, and beat until combined.
Add the flour mixture and the buttermilk into the butter mixture in parts, alternating, starting and ending with the flour mixture. Beat until completely combined. Toss the chocolate chips with the reserved flour mixture, and fold into the batter.
Scoop the batter into your prepared muffin tins. If you don't have multiple pans, you'll be baking in a few batches here. Bake for 10-12 minutes, or until a cake tester comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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