Posts by tag: Easter

  • The Best Blueberry Muffins

The Best Blueberry Muffins

Posted on May 15, 2017

This post was originally published here on January 23, 2014. I’ve since updated the photos and text. Enjoy!

Great fitting jeans. A copy of The Catcher in the Rye. And a recipe for The Best Blueberry Muffins.

These are all classics that will never go out of style. And they are all things that everyone should have in their collection.

And while it would be awesome if we could all go clothes shopping together to find some booty-licious pants. Or have a book club meeting to discuss teenage rebellion. Neither of those things seems very practical right now (unless you all want to hop on an airplane!). So instead, I’m going to help you out in the blueberry muffin department.

The Best Blueberry Muffins | www.floatingkitchen.net

This blueberry muffin recipe is slightly adapted from Gwyneth Paltrow’s cookbook, My Father’s Daughter. It’s a recipe that I’ve been making for years now (playing with many different mix-ins along the way), so I know it by heart. It’s my go-to baked good that I’m constantly whipping up for any special breakfast or brunch gathering. Or just whenever my mood requires a little pick-me-up. Because you certainly don’t need a special occasion to make and enjoy these babies. They are wonderful any day of the week. And any month out of the year, too. Classics like blueberry muffins are season-less, in my humble opinion (although being able to use local blueberries during the Summer months is a real treat!).

And you know what’s even better? This recipe requires only one mixing bowl and 10 ingredients.

The Best Blueberry Muffins | www.floatingkitchen.net

A few notes on the recipe that are worth mentioning up front. First, the batter is extremely thick. Like whoa. Probably way thicker than other muffin recipes you’ve made in the past. Second, the muffins cups get filled all the way to the brim. But don’t worry. They won’t spill over. And finally, 2 ½ cups of fresh blueberries will seem like way too many blueberries than will reasonably fit in a muffin without resulting in an exploding blue mess. But just trust me when I say it’s all going to be fine. You got this! And I bet these blueberry muffins will soon become a favorite in your house, too!

Cheers,

Liz

The Best Blueberry Muffins

Yield: Makes 12 muffins

The Best Blueberry Muffins

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 2 eggs
  • 1/2 cup whole milk
  • 1 tsp. lemon zest
  • 2 cups all-purpose flour
  • 3/4 cups plus 1 tablespoon sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 1/2 cups fresh blueberries

Instructions

  1. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
  2. In your stand mixer with the paddle attachment, beat the butter, eggs, milk and lemon zest on medium speed until well combined, about 2-3 minutes. With the mixer on low speed, slowly add in the flour, 3/4 cups sugar, baking powder, salt and cinnamon, beating until the dry ingredients are just incorporated. Then gently fold in the blueberries using a spatula or wooden spoon.
  3. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the tops of the muffins with the remaining tablespoon of sugar. Transfer to your pre-heated oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in their tin for 5-10 minutes. Then remove and transfer them to a wire rack to continue cooling.
  4. These blueberry muffins can be stored at room temperature in an airtight container for 2-3 days.
http://www.floatingkitchen.net/the-best-blueberry-muffins/
  • Mini Rhubarb and Jasmine Tea Cream Scones

Mini Rhubarb and Jasmine Tea Cream Scones

Posted on April 13, 2017

This post was originally published here on May 8, 2015. I’ve updated the photos and text to showcase just how delicious these miniature scones really are! Enjoy!

I have a mega soft spot in my heart for fresh rhubarb. I can’t resist those slender stalks and crimson hues. In fact, just take a peak inside my refrigerator at any point between the months of April and June, and you’ll consistently find rhubarb lining the shelves.

I’m hoping to get into some more savory applications for rhubarb this Spring, but in the meantime, I’m happy to be incorporating it into all sorts of baked goods. It’s tart bite makes it ideal for everything from cakes to pies to scones. And rhubarb is even good in cocktails, as I happily discovered last year.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

Also, anyone else totally digging Springtime baking right now? It seems so light and easy. Pretty much the exact opposite of how I feel about Christmas baking, which usually leaves me in a sweaty puddle of anxiety and self loathing (how many Santa cookies did I really just eat?). I can’t fully explain it. All I know is that I want to fit in as much baking as possible before it becomes way too hot to use my oven.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

These Mini Rhubarb and Jasmine Tea Cream Scones have brunch written all over them. They would be perfect for Easter or Mother’s Day. I love that they are miniature, because that means either (a) eating one won’t fill you up so you can comfortably enjoy the rest of your meal, or (b) you can eat three of them! Both scenarios have happened to me. And both are likely to occur again in the future. This is real life.

Mini Rhubarb and Jasmine Tea Cream Scones | www.floatingkitchen.net

The tea is a fun addition that makes these scones feel extra “Springy” to me. I stir some into the dough. Then sprinkle the rest on top before baking. I used jasmine tea for this recipe, but chamomile or other varieties would work equally well. Loose leaf tea is probably your best option. But if you can’t find it, you can purchase tea bags and simply tear them open to access the tea leaves inside.

Make sure to keep the rhubarb pieces small-ish for this recipe. Because these scones are miniature, they cook up relatively fast. And you don’t want to be left with any overly firm pieces of rhubarb. I try to keep the pieces about a 1/2-inch in size (like the size of an almond).

Cheers,

Liz

Recipe adapted from Joy the Baker

Mini Rhubarb and Jasmine Tea Cream Scones

Yield: Makes about 18 scones

Mini Rhubarb and Jasmine Tea Cream Scones

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon plus 1/2 tsp. jasmine tea leaves, divided
  • 1 tablespoon baking powder
  • 1 tsp. salt
  • About 1 1/2 cups heavy cream, plus more for brushing the tops
  • 1 tsp. vanilla extract
  • 1 cup chopped rhubarb (keep the pieces about 1/2-inch in size)
  • 1/4 cup turbinado sugar

Instructions

  1. Pre-heat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and 1 tablespoon of the jasmine tea leaves.
  3. Measure out 1 1/3 cups of heavy cream. Mix in the vanilla extract. Slowly add the cream mixture to the dry ingredients, stirring with a wooden spoon as you pour in the cream. Gently stir in the rhubarb. Add more cream if necessary, one tablespoon at a time, so the dough is moist and holds together loosely (it will be a bit shaggy).
  4. Dump the dough out onto a lightly floured surface and use your hands to form it into a disk about 3/4-inches thick. Using a small round biscuit or cookie cutter (I used a 2-inch cookie cutter), cut out small circles from the dough disk. Transfer the circles to your baking sheet, placing them about 1-inch apart. Gently re-shape the scraps and continue cutting out circles until all the dough has been used.
  5. Brush the top of each circle with heavy cream. In a small bowl, mix together the turbinado sugar with the remaining 1/2 tsp. of jasmine tea leaves. Sprinkle the sugar mixture over top of the circles.
  6. Transfer to your pre-heated oven and bake for 15-18 minutes, or until golden brown on top. Remove from the oven and set aside to cool slightly.
  7. Scones are best when served while still slightly warm. Once fully cooled, they can be stored in an airtight container for 1-2 days at room temperature.
http://www.floatingkitchen.net/mini-rhubarb-and-jasmine-tea-cream-scones/

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