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!
Hey guys!!
Can we all just take a moment to celebrate breakfast, in all it’s forms? I love spending a Saturday morning eating a beautiful brunch with all the fixings. But I also really love weekday breakfasts, and finding the right things to carry me through my workday. Some of my favorites are these muffins (duh) and this quiche, and these homemade granola bars.
I’m talking about coffee shop runs and big, fluffy, soft muffins today. These ones are studded with big blackberries, and topped with the most beautiful dark chocolate glaze. I’m making my coffee shop run on Sunday morning for the entire week.
I’m all for being flexible with recipes, and this is no exception. I’ve made these in a jumbo-muffin tin so they feel more substantial and satisfying for a Monday, Tuesday, and Wednesday morning, but you can definitely make them in a normal tin too! Keep in mind smaller muffins means way more muffins- but don’t worry, it’s easy to cut this recipe in half.
Likewise, blackberries were on sale at my grocery store this morning, and they looked beautiful, so I went for it. Raspberries or even diced strawberries would be perfect as well, or why not cherries if you’ve got some time to zone out while pitting?
Not a chocolate fan? Skip it for a vanilla or lemon glaze, or just sprinkle some coarse sugar on top before baking. Easy enough you guys, just do what you feel like, and I’ve got a great recipe to serve as your base here.
Personally, I feel like pairing blackberries with chocolate is a revelation, and I love these muffins. I actually had a strawberry muffin from a local coffee shop last week that made me feel like making fruit muffins was a must this weekend.
Anyways, I hope you make these and they make your work week much more bearable, and that you make them taste way better than the coffee shops anyways. Enjoy!
Ingredients
Instructions
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!
Guys, this is a good one. It’s a long title, but I just felt like you needed to know the extent of what’s happening here like, immediately.
So, wanna hear a super cool story? One of my co-workers at my day job, Chaz, always talks about this awesome pizza place he grew up with called Dion’s, and how they just recently started opening them up in Colorado. Like seriously, Chaz loves this place. So when Dion’s reached out to me about this post, I was sitting there thinking, “Dion’s… Dion’s… where do I know that name?”
The point of the story is that I’m so excited to be partnering with this awesome restaurant for my post today, and I hope you guys love it! Thanks for listening.
My husband and I went over to Dion’s last night for dinner, my first time at the restaurant. We ordered the Duke City pizza, from a recommendation of my friend Chaz, and it didn’t disappoint! It’s really unique, with green chili’s so it’s got a good kick to it.
When we headed out, we grabbed a few dough balls to take home for this dessert recipe. Their dough is made fresh every morning, so it’s really great to work with, especially compared to some grocery store options out there. I’m a from-scratch baker for a lot of recipes, but in my everyday life, I LOVE shortcuts. With such a great quality dough, it’s super easy to bake with.
Alright, on to the monkey bread. You guys, please, you must try this recipe! It’s one of my favorite things I’ve ever made. Seriously, EVER. Listen, you can make monkey bread that’s not stuffed. You can, but don’t, because this version is worth every single extra step.
I hope you guys enjoy this as much as we did, and if you have a Dion’s in your city, give it a shot, you won’t be disappointed!
This post was sponsored by Dion’s.
Ingredients
Instructions
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!
Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!
I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household.
Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved.
I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!
Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.
This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that.
So. No liners, no scooping, one single bake. Just slice and enjoy!
Ingredients
Instructions
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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