“Two old Bachelors were living in one house; One caught a Muffin, the other caught a Mouse.” ~ Edward Lear

I seem to keep adding to my list of food obsessions.

The latest one is muffins.

I think what started this new craving was around Christmas when we went to the Opryland Hotel.

There are several restaurants in the hotel but only one that really served breakfast – if you have ever been to The Opryland Hotel at Christmas, you can only imagine how crowded that one restaurant would be!

So breakfast would consist of grabbing a quick bite at one of the few coffee shops scattered across the property.

There was still a pretty long line and  I remember thinking – I hope these muffins are worth it.

Well, they were and now I guess I keep hoping to find some as good as those.

You know, they might not have been that good – it could have just been the wonderful Christmas atmosphere that only The Opryland Hotel can give you…..

Blueberry Streusel Muffins

Topping

  • 2 Tablespoons butter, melted
  • 3 Tablespoons white sugar
  • 3 Tablespoons light brown sugar
  • 1/3 cup flour

Muffins

  • 1 cup fresh blueberries (or frozen, thawed)
  • 1 ½ cups sugar
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 Tablespoons unsalted butter, melted
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla

Preheat oven to 425 degrees.

For topping:

Mix sugars, flour and melted butter with fork until crumbly, set aside.

For muffins:

In a medium bowl, mix together flour, baking powder and salt.

In a mixer, use whisk attachment to mix sugar and eggs. Continue until completely mixed.

Slowly add in the butter and oil until combined. Followed by buttermilk and vanilla.

Remove bowl from mixer and fold in the flour mixture and blueberries. Do not over mix (it’s ok if it’s a little lumpy).

Fill a muffin tin lined with muffin cups ( 12 muffins) to the top.

Now, crumble the streusel topping on each muffin.

Bake for 17-20 minutes or until the tops are golden brown and toothpick  comes out clean.

Cool muffins for about 5 minutes then transfer to cooling rack to continue to cool before serving.

Blueberry Streusel Muffins
-abp

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“I like the cold weather. It means you get work done.” ~ Noam Chomsky

Brrrrr.

It’s that time of year again.

Cold.

Brutally cold.

At least in Southerners terms.

If it doesn’t get out of the 40’s, like today, I do not get out of the house.

Well, if I can help it.

Luckily, today I had nothing pressing to do outside of the home so I am staying in and have spent most of the morning in the kitchen.

It’s nice and warm in there with the oven on.

This gave me an opportunity to try a couple things that have been on my “want to do” list.

One being the very simple Pumpkin Spice Muffins.

Pumpkin Spice Muffins

  • 1 Box Spice Cake Mix
  • 1 15 oz can of pumpkin
  • ½ teaspoon vanilla
  • ½ cup chopped pecans (optional)
  • Confectioners Sugar
  • Confectioners Sugar Glaze

Preheat oven to 350º.

Mix together cake mix, pumpkin, vanilla and nuts

Scoop even amounts into a lined muffin tin.

Bake for 20-25 minutes or until a toothpick comes out clean.

Top with a sprinkle of confectioners sugar and prepared Sugar Glaze (recipe below)

Sugar Glaze

  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon clear vanilla extract

Stir milk into sugar. Add vanilla. Drizzle on cupcakes.

May be thickened with confectioners’ sugar or thinned with milk.

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This would be a great last minute breakfast or snack to throw together because it’s quick, simple and you could easily have all the ingredients in your pantry.

-abp