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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Triple Chocolate Buttermilk Bread

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Did you know that today is National Chocolate Chip Day? I only found this out this morning, but with a stroke of fate, I made this bread to post on this very day. It’s a Triple Chocolate Buttermilk Bread and it’s full of chocolate chips in the batter and sprinkled on top, plus plenty of deep-dark cocoa powder in the batter. It’s a chocolate lovers dream and totally appropriate for this most serious of food days.

This bread is moist and tender, super chocolatey, and dead-easy to make since it’s a quick bread. The recipe comes from the ever-amazing Stephanie Wise of Girl versus Dough fame. She recently published her very first e-cookbook called Quick Bread Love. One of my favorite parts of the e-cookbook is the Baking Cheat Sheet, full of conversions and substitutions for baking on the fly. Not only did she develop the recipes and write this book, she was also growing a human-baby inside of her body at the same time. Champ status. This quick bread recipe was the first that caught my eye, but really, there are so many great recipes in there that I cannot wait to try–like Loaded Baked Potato Bread, Oatmeal Cream Pie Muffins, Coconut Chai Tres Leches Muffins, and Blackberry Goat Cheese Scones…just to name a few. If you’re interested, you can purchase Stephanie’s book via the link in my sidebar.

My love of chocolate chips is well documented, for more chocolate chip recipes here are some recipes from the archives: Chocolate Chip Cookie Bars | Coconut Chocolate Chip Cream Scones | Raspberry Chocolate Chip Biscuits | Candied Ginger Oatmeal Chocolate Chip Cookies | Chocolate Chip Pecan Sandies | Chewy Ginger Chocolate Chip Cookies | Nutty Brown Butter Chocolate Chip Cookies | Oatmeal Cherry Chocolate Chip Cookies + Walnuts | Peanut Butter Pretzel Chocolate Chip Cookies | Super Soft Chocolate Chip Cookies | Whole Wheat Chocolate Chip Cookies | Peanut Butter Chocolate Chip Granola | Cherry Chocolate Chip Muffins | Orange Chocolate Chip Pancakes

[recipe]

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TripleChocolate Buttermilk Bread

From Quick Bread Love by Stephanie Wise of Girl versus Dough

1/2 cup dark chocolate chips

1 1/2 cups all purpose flour

3/4 cup unsweetened cocoa powder

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 cups buttermilk

1 /4 cup (1/2 stick) unsalted butter, melted

2 tablespoons mini chocolate chips

Preheat oven to 350˚F. Lightly grease the bottom and sides of a 9-by-5-inch loaf pan.

In a small bowl toss the dark chocolate chips with 1 tablespoon of the flour. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together the remaining flour, cocoa, sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, lightly beat the eggs, then stir in the buttermilk and melted butter to combine.

Stir the buttermilk mixture into the flour mixture until just combined. Do not overmix. Stir in the dark chocolate chips until just combined.

Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with mini chocolate chips. Bake 1 hour to 1 hour 5 minutes until a toothpick inserted in the center comes out clean. Cool bread in the pan 10 minutes, then carefully remove from the pan. Transfer to a cooling rack to cool completely. [/recipe]

Note of disclosure: The link for Quick Bread Love is an affiliate link and I do receive a small portion of sales made via this link.

Spicy Pecan Banana Bread

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Yesterday, I shared some sriracha-maple pecans on my Instagram feed. The pecans are coated in a mixture of maple syrup and sriracha, making for a sweet-savory combination that is seriously addictive.

Seriously. I cannot stop eating them.

The pecans are delicious enough on their own, as a snack, but I had to put ‘em in some banana bread. This spicy situation began this weekend when we went to Salt & Straw for a waffle cone with Sean’s brother and girlfriend, who are visiting this week. This month at Salt and Straw they have a spicy banana walnut ice cream…gah! it’s so good! It’s so good that Sean and I both got a scoop. Which is major since we almost never order the same things–so we can share, obvs. As we were enjoying our treats, I immediately told Sean I wanted to make a bread version using pecans.  Thus, this banana bread.

Plenty of chopped pecans get folded into the banana batter–that also contains a bit of sriracha for a little background hint of savory-spice. The sriracha isn’t super pronounced here, it just brings a bit of salty-heat that plays so nicely with the sweetness of the bananas in the bread and the maple syrup on the pecans. Then, more of those spiced pecans stud the top of the bread so you get a bit of sweet-crunchy-spice in every bite.

[recipe]

Print Recipe

Spicy Pecan Banana Bread

Adapted from this recipe.

For the pecans:

2 cups whole, raw pecans

1 tablespoon sriracha

3 tablespoons maple syrup

1/2 teaspoon cinnamon

2 teaspoons granulated sugar

For the bread:

4 very ripe bananas

6 tablespoons unsalted butter, melted and cooled

1 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon sriracha

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon kosher salt

Preheat the oven to 350˚F. Line a baking sheet with parchment and spray a 9×5 inch loaf pan with coconut oil spray or other cooking spray. Line the sprayed loaf pan with parchment, leaving an overhang on two sides, secure the overhang with binder clips. Set both pans aside.

In a bowl toss the pecans with the sriracha, maple, and cinnamon until evenly coated. Spread onto the prepared baking sheet and bake in the oven for 13-15 minutes. Remove the pecans from the oven and toss with the 2 teaspoons of sugar to coat, cool slighty. Chop 1 cup of the pecans coarsely and set aside while you make the batter.

In a bowl mash the bananas well and mix with the cooled butter, sugar, beaten egg, vanilla, sriracha, and milk until well combined. In a mixing bowl, whisk together the flour baking powder, salt, and cinnamon. Fold the banana mixture into the flour mixture until just combined. Fold in the chopped pecans. Scrape the batter into the prepared loaf pan and arrange as many whole pecans (from the remaining 1 cup of pecans) on top of the batter as you’d like. Bake in the center of the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the bread comes out clean. If the pecans begin to get too dark part of the way through, tent the bread with foil and continue to bake until done. Cool on a rack before slicing and serving. [/recipe]