Hey guys! I’m hoping you’re all having wonderful weeks, and that you’re ready to bake again. I know that for me right now, turning on my oven is a serious price to pay for the temperature of my house, so it better be good. This one is worth it!
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!
It’s small-batch-baking again this week guys. I’ve been loving all the requests for small-batch baking, and I might make a whole section on my website for it in the future! Right now, I’m going to stick to updating some of my most popular recipes to small-batch form for you guys!
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! 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!
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