joyeux cuisine

a blog about good food, family, friends, and life.

cinnamon roll muffins.

After a day of eating and watching football it’s nice to just relax. Or if you’re crazy and went Black Friday shopping it’s nice to eat something delicious in the morning before you sleep all day. I don’t understand those people. Props to you for staying up all night though. Can’t even try it. The bros and I usually go out after all the crazy people are done and are asleep.

Anyway, back on track. My mom had to work a 3-11pm shift last night at the hospital she works at. Only my dad had to get up early this morning so everyone got to sleep in, which was especially good for Mom. I got up before she did and decided to make something for her because she always makes stuff for us when we’re home. There’s nothing better than cinnamon rolls in the morning, but there was no time. Muffins also sounded delicious, but my go-to are blueberry and we don’t have any. So why not combine the two and make cinnamon roll muffins? Praise God for whoever thought of that.

The recipe looks really complicated but it really isn’t. They’re really easy to through together, which is perfect for early morning baking. These are yeasty and dense, the perfect cinnamon roll, but not super messy. And who doesn’t love the smell of cinnamon rolls in the morning? That’s what I thought.

Enjoy your morning. Make some muffins. Go yarn shopping. Keep being thankful.

Cinnamon Roll Muffins

recipe slightly adapted from Sunny Side Up

makes 12 muffins

for the roll:

1 and 1/2 cups flour

1/3 cup sugar

1/4 teaspoon salt

3 teaspoons instant yeast

2/3 cup warm milk (I put it in the microwave for 30 seconds)

3 Tablespoons vegetable oil

1/2 teaspoon vanilla extract

1 egg, beaten

for the topping:

2 Tablespoons butter, room temperature

2/3 cup brown sugar

3/4 teaspoons cinnamon

for the glaze:

1 cup powdered sugar

3-4 Tablespoons milk

1/4 teaspoon almond extract

Grease a 12 cup muffin tin and set aside. Keep the milk in a measuring cup and add the yeast to the warm milk to dissolve it. In a large bowl combine the flour, sugar, and salt. Add the milk, oil, vanilla, and egg to the flour mixture and stir well to combine. Divide among the 12 cups in the muffin tin and allow to rest for about 15 minutes.
While the dough is resting combine the ingredients for the filling in a small bowl and mix with a fork until crumbly. Divide this among the 12 rolls and either press into the surface or swirl with a fork.
Place the muffin tin in a cold oven and preheat to 350 degrees. Bake for 17-20 minutes until the rolls have risen and the cinnamon sugar mixture is melty. Insert a toothpick into the muffins and it should come out clean. Remove from the oven and allow to cool slightly.
While the muffins are cooling make the glaze. Place powdered sugar in a bowl and beat with a whisk while adding the milk. Add the almond extract at the very end. You can adjust the milk to sugar ratio based on your desired consistency. Move the slightly cooled muffins to a plate and drizzle the glaze on top.
Serve immediately.

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white chocolate chip blueberry muffins

Summer is in full swing, in case you didn’t notice that. I’ve got another blueberry recipe for you. And this time I got to use real Michigan blueberries! It was too hot to pick them ourselves, but we actually did go to a blueberry farm to get them. It’s the second best way to get them.

I love the way white chocolate tastes. It’s so sweet and delicious. There are days when I just eat white chocolate chips by themselves to contain my sweet tooth. And pairing white chocolate and blueberries is a brilliant idea. I think these are perfect for a quick, sweet breakfast or just a nice afternoon snack.

This recipe starts with wet and dry ingredients. Eggs in one bowl, melted butter in another, and all the dry ingredients in the last one. All you really do is throw everything in a bowl, mix it up, and throw it in the oven. If there’s anything I’ve learned while baking it’s that I need to stop baking late at night. It gets hairy sometimes. Usually it works out, but sometimes I get crazy ideas that totally fail. Thankfully, this one turned out pretty well. Especially with the help of really good blueberries.

Just look at all those blueberries and chocolate chips. So good. That’s what summer should look like. In my opinion anyway. Make these, share them with friends, knit some dinosaurs, and enjoy life.

White Chocolate Chip Blueberry Muffins

adapted from Cookies by Hilarie Walden

makes 12 muffins

1 and 1/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

pinch of salt

2 eggs

4 tablespoons butter, melted

3/4 cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

3/4 cup white chocolate chips

Preheat the oven to 400 degrees. Line a muffin pan with paper liners. Mix the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk eggs until well blended. Add milk, melted butter, and vanilla to the eggs. Mix well. Create a well in the flour mixture and pour in the egg mixture. With a large spoon, stir until the flour is just wet. Fold in blueberries and chocolate chips. Divide between the muffin liners and bake for 20-25 minutes or until the tops are golden brown. Serve warm or at room temperature.

These muffins will last in an airtight container at room temperature for up to 7 days.

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chocolate chip maple syrup pancake muffins

Right now I am obsessed with a few things. These things include: listening to The Civil Wars, watching How I Met Your Mother, knitting dinosaurs (more on that later), organizing, attempting to work out every other day, working, eating chocolate chips and French vanilla ice cream, reminiscing about Paris, and reading the blog and cookbook of Joy the Baker (she’s my favorite) and baking as many things as I can. That one’s normal though.

This book is the bomb. I got it for my birthday this year and promptly read the entire thing. I also got to meet Joy at her book signing in Chicago in April and it was awesome. You know when you meet someone you really admire (and happen to share a name with?!) and you don’t even know how to react? Yeah…that happened. (I would share the picture of the two of us together, but I look really awkward, so we’ll save that for another time.) Anyway, I highly recommend this book for bakers everywhere.

This recipe is from Joy’s blog. She has so many good recipes and it’s really fun to make her stuff. So. I found this recipe and decided to make it to take to work in the morning. Super user friendly. Recipes that don’t involve an electric mixer are awesome. This one’s just a couple bowls, a saucepan or two, and a whisk. Super awesome. Don’t be intimidated by the title. It sounds really complicated, but it really isn’t. I super promise (that’s better than a regular promise).

We’ll start with the browned butter. Browning butter adds a rich flavor to foods, especially cookies and muffins. For this you NEED to use real butter. No margarine, no “I Can’t Believe” stuff. Real butter. Just believe me. To begin, put butter in a small saucepan over medium heat (picture 1). Butter will melt (picture 2). After it melts, the butter will start to crackle and foam up. Then it will bubble a lot (picture 3). Don’t leave it alone at this point because it can brown really fast from here on out. After the crackling dies down, the fats in the butter will turn brown and it will smell really nutty. Remove from heat and place in a bowl to cool a little bit before using the butter in the recipe (picture 4). This process will take between 8-10 minutes, theoretically. Sometimes it takes longer, sometimes not. This sounds really scary and you may think you’re going to burn the butter, but don’t worry. It isn’t. And it adds tons of flavor.

These muffins are full of maple syrup flavor, making them really good for breakfast. But I just ate ice cream before I ate dinner so I’m pretty sure that’s not exclusive. This batter is really good and pretty simple. It’s the kind of thing that isn’t too dense but still allows for room for flavors to blend. I added chocolate chips to these because it seemed like a good idea. Why not?

These get baked up and the chocolate melts a little bit. There really isn’t anything better than that right now.

Now, these are good, but it gets even better. A maple syrup glaze. Guys. This is the best. It adds even more maple flavor to the explosion of deliciousness in these muffins. I really hope you make these. And then finish watching season seven of How I Met Your Mother. Well…that’s just what’s gonna happen in my life right now.

Chocolate Chip Maple Syrup Pancake Muffins

from Joythebaker.com

makes 12 muffins

For the muffins:

7 Tablespoons unsalted butter

1/3 cup milk (go 2% or whole)

1 large egg

1 large egg yolk

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1 and 1/2 cups flour

3/4 cup sugar

1 and 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup mini semisweet chocolate chips

For the glaze:

3/4 cup pure maple syrup

1 Tablespoon lemon juice

Preheat the oven to 375 degrees. Line cupcake pan with cupcake liners. Brown the butter in a small saucepan. When brown, set aside to cool. Whisk together milk, egg, egg yolk, syrup, and vanilla. Stir in the browned butter. In another bowl whisk together flour, sugar, baking powder, and salt. Add the milk and butter mixture to the flour mixture all at once. Stir to combine. Once combined stir in chocolate chips. Divide between the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. While the muffins are baking make the glaze. Simmer syrup and lemon juice in a small saucepan over low to medium heat stirring occasionally. Syrup will reduce and become thicker. Remove the glaze from heat. When muffins are done baking, let them cool for 5-6 minutes, or until you can handle them. Poke some holes in the top with a toothpick and dip the tops in the glaze. Repeat for each muffin and when all have been dipped dip them a second time, starting with the first muffin dipped. Allow to cool completely on a wire rack.

These muffins will last in an airtight container at room temperature for 7-10 days.

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