Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

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Brown Butter Chocolate Chunk Banana Muffins

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Let’s ease into fall-baking, okay? I mean, I’ve been ready since September 1st to bring on the pumpkin and spice…but I know not everyone is quite as enthusiastic as I am for the best-season-of-all-the-seasons, AUTUMN! Basically, this is my transition from fall to summer and as soon as that equinox arrives, you better believe I’ll be smashing open a can of pumpkin.

So, let’s ease into it with nutty brown butter, a little spice, wholesome bananas, and a little chocolate for good measure. These muffins are moist and tender, rich with brown butter and banana, and indulgent thanks to the chocolate. Banana is basically an all-season fruit to me, but paired with chocolate and browned butter, it speaks of early fall and the much-anticipated baking season. So, pull on a sweater, grab a cuppa something warm, and get to baking!

[recipe]

Print Recipe

Brown Butter Chocolate Chunk Banana Muffins

I used a bar of chocolate provided to me by Kallari, an Ecuadorian farmer-owned, organic chocolate company. Kallari was kind enough to send me a sample to try out and I used it in these muffins. Their chocolate is rich, smooth, and comes with an amazing mission. They grow and own the cacao and make it into chocolate, and pay a living wage while striving to conserve both their culture and land.* Feel free to use whatever chocolate you like. 

1 3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup sugar

1/3 cup plain greek yogurt

3 tablespoons milk

2 ripe bananas, mashed

2 eggs

5 tablespoons butter, browned

1 teaspoon vanilla extract

3 ounces chopped dark chocolate

Preheat the oven to 350˚F. Line a 12-cup muffin tin with paper liners or grease well.

Brown your butter in a skillet over medium heat, stirring occasionally, until the milk solids in the butter turn deep golden brown and smell nutty and fragrant. Pour into a small dish, making sure to scrape out all of the browned bits, and set aside to cool.

In a bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar. Set aside.

In another bowl whisk together the yogurt, milk, banana, eggs, the cooled brown butter, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold until just combined, don’t over mix! Some small lumps are okay. Fold in the chopped chocolate.

Divide the batter between the 12 muffin cups and bake in the center of the oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool on a rack. Can be stored, covered well in the refrigerator, for 4 days. [/recipe]

*Kallari provided me with chocolate to sample. I was not paid for this post, as usual all opinions are my own.

 

Irish Coffee Milkshake with Whiskey Caramel

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Yes, it’s another ice-cream-drink…and yeah, maybe it was lunch yesterday. I hope you don’t mind, I’m just in the mood for stripey straws and swift-sweet-tooth-satisfaction…plus, this one is different because of the BOOZE factor.

It’s no secret that this weekend is a BFD for lovers of all things green, and pinching, and Ireland, and Guinness,  and corned beef, and whiskey, and drunk-stumbling camaraderie. As a certifiable hermit, I’m not one for crazy, raucous partying, but I do like to get down with a festive, boozey, treat to share with my favorites (you all included!). Enter this milkshake. It’s dead-simple, I mean…I know we can all handle making a milkshake, so think of this as more of a suggestive guide, rather than a recipe.

We’re blending together store-bought coffee ice cream, a little milk mixed with a little espresso powder, some whiskey (if I had any shame, I’d be real and use certifiable Irish whiskey…but I didn’t), and a boozed-up homemade caramel sauce. This shake has some of my favorite flavors ever–I mean, whiskey and caramel should just be BFF’s, right? plus, coffee? Get out. This shake is a quick indulgence for one, but can be easily adapted to make a batch of impressive, crowd-pleasing treats. Pop in a straw and knock one back!

Irish Coffee Milkshake

Makes 1 milkshake. 

I’m sure you guys know what a milkshake is all about and exactly how you like them, so ratios below are just a suggestion. Shake it up, add mix-ins, do yo’ thing. 

2 hefty scoops of your favorite coffee ice cream

2-4 tablespoons of milk

1/2 teaspoon instant espresso powder

1 ounce (or as much as you want) whiskey

whiskey caramel sauce (recipe below)

whipped cream to garnish

Begin by dissolving the espresso powder in the milk, add to a blender canister along with the ice cream, whiskey, and a generous drizzle of caramel sauce. Blend it up! Drizzle the inside of your glass with more caramel, pour in the shake, top with whipped cream and more caramel if desired. Cheers!

Whiskey Caramel Sauce:

adapted from THIS recipe.

1/2 cup sugar

1/4 cup water

1 Tablespoon golden syrup (or corn syrup)

2 Tablespoons unsalted butter

2/3 cup heavy cream

1 ounce whiskey

1/4 teaspoon salt

In a medium saucepan combine the sugar, water, and golden syrup, gently combine. Heat over medium-high until the mixture becomes a syrup and comes to a boil. Continue to boil until the syrup becomes a deep golden, brown caramel color–as dark as you dare before it burns. Remove from heat and quickly whisk in the butter, cream, and salt, until smooth. Return to heat if needed to create a smooth sauce. Whisk in the whiskey to combine. Pour into a heatproof jar and cool. Can be stored, covered, in the refrigerator for a week.