Blueberry Streusel Toffee Muffins

Tired of zucchini recipes?  I have more to come, but will give you a little break with this recipe.  I may be my new favorite blueberry muffin. The streusel topping (also in the middle) really makes it!

Blueberry Streusel Muffins

Muffin Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1/4 c. muscovado sugar (light or dark brown is fine)

2 large eggs

1/2 c. Greek yogurt (my preference)

2 tsp. vanilla extract

1 3/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 c. milk

1 1/2 c. fresh or frozen (unthawed) blueberries

Streusel Ingredients:

1/2 c. muscovado sugar

1/2 c. toffee bits (Bits o' Brickle)

1 tsp. cinnamon

Preheat oven to 425.  Spray a muffin tin with nonstick spray and set aside.

First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.

Toffee mixture

In a medium bowl, beat the butter on high speed until smooth and creamy, using a stand or handheld mixer, for about a minute.  Add the sugars and beat on high until creamed which will take about two full minutes.  Scrape down the sides and bottom of the bowl  as needed.  Add the eggs, yogurt, and vanilla extract.  Beat on medium speed for one minuted, then increase the speed to high and continue until the mixture is combined and uniform in texture. 

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Pour the wet ingredients into the dry and slowly mix with a whisk.  Add the milk, gently whisking until combined and little lumps remain. 

Layer 1 T. batter in the bottom of each muffin tin.   Top each with a little of the streusel topping.

Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.

First layer of muffins

Second layer before final topping (forgot to take the photo!)

Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time for the muffins to cook is 20-23 minutes.

Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.

SOOOOO good!

A morning treat that quickly disappeared!

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Chocolate Chunk Zucchini Bread

More zucchini from the garden dictated that part of the day would be spent baking.  I now have 4 LARGE zucchini just about filling the vegetable bin in the fridge!!  I may just do a simple zucchini saute tomorrow with a sprinkling of parmesan cheese - that is hard to beat. I also remember seeing a recipe for zucchini lasagna.
These extra large zucchini would be perfect!

I am not sure that the four cups of zucchini in this bread recipe is enough veggie to counteract the decadence of the chocolate chunks... I mean can you really have a slice of this for breakfast?????  I won't tell if you don't!.  Clearly the chocolate inclusion has not stopped me from indulging!

So here it is - the absolute BEST EVER chocolate zucchini bread.  It gets better with age (I keep it in the fridge) and gently warming a slice in the microwave creates little puddles of lusciousness in every bite.
Consider yourself warned!!

CHOCOLATE CHUNK ZUCCHINI BREAD

adapted from Your Cup of Cake

4 c. grated zucchini
2 1/2 c. bread flour* (or regular flour)
1/2 c. unsweetened cocoa powder (I prefer Dutch process)
2 tsp. baking soda
3/4 tsp. salt
1 c. sugar
1/2 c. muscovado sugar (can use regular brown sugar)
2 eggs
3/4 c. butter (1 1/2 sticks), melted
1 tsp. espresso powder
1/2 tsp. almond extract
1 tsp. vanilla extract (I like to use vanilla bean crush from King Arthur Flour)
1 1/2 c. dark burgundy chunks (King Arthur Flour) - regular chocolate chips can be substituted

Preheat the oven to 350 degrees and grease two loaf pans (9x5"). Can also just use one and make a larger loaf.

Grate the zucchini in a food processor and set aside.
In a medium bowl. mix the flour, cocoa powder, baking soda and salt.   In a large bowl, combine the sugars, eggs, melted butter, espresso powder, almond and vanilla extract.  Slowly add the flour mixture to the wet ingredients.  Do not overmix; the batter will be thick.
Add the grated zucchini and chocolate chunks and stir until just mixed.  Pour into the loaf pan(s) and bake 45-50 minutes or until a knife inserted in the center comes out clean. (Bake closer to 50-60 minutes if making one large loaf)

A LOT of shredded zucchini!

Dark burgundy chunks (King Arthur Flour)

Let cool for 10 minutes and then remove from the pan to finish cooling on a wire rack.  The flavors develop even more the next day.  Refrigerate if not using within 2-3 days.

This is my new favorite recipe for chocolate zucchini bread.  It is incredibly moist and delicious.

Can you see ALL of those chocolate chunks???

And it's so moist!

Dark chocolate IS healthy, especially with zucchini!

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Decadent Chocolate Chip Cookies

I have been craving cookies for a while now.  I try not to bake them too often because they are clearly my weakness. They are just too easy to grab.  I have been known to have coffee and a cookie for breakfast

I wasn't sure these would be good because I overdid some of the ingredients - imagine that?

Not the most professional photo , but you get the idea -lots of flavorful ingredients

Here they all are just waiting to be mixed in the dough...YUM!!

The recipe called for light brown sugar and I used my new favorite muscovado sugar. I love the richness it adds to quick breads and muffins, but was worried when the cookie dough had a very strong molasses smell and taste  (yes, I do sample my cookie dough!)

But all of that seemed to mellow out when they baked in the oven. And I ended up with one of the best cookies I have made in quite some time.  Everyone who tried them loved them!

Decadent Chocolate Chip Cookies                                                            

 adapted from Two Peas and Their Pod

3 cups flour
1 tsp. sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
1 cup butter, softened
1/2 c. sugar
1 1/2 c. muscovado (molasses) sugar*
2 large eggs
2 tsp. Vanilla Bean Crush extract (King Arthur)
1/2 c. milk chocolate chips
1/2 c. bittersweet chips (King Arthur Flour - or any dark chips)
3/4 c. butterscotch chips
3/4 c. Heath Toffee Gits and Heath Bits o'Brickle
Extra sea salt for sprinkling on top of baked cookies

*You can certainly substitute light or dark brown sugar, depending on your taste.

Preheat oven to 350.  Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk the flour, sea salt, baking soda and baking powder; set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes.  Add the eggs and vanilla and beat for an additional 2 minutes.  Slowly add the flour mixture to the butter mixture.  Add a little at a time and mix just until blended.  Stir in all of the chips and toffee pieces.

Drop about 1-2 tablespoons of dough (depending on how many cookies you want to make) onto the prepared cookie sheet, placing the dough balls about 2 inches apart. Bake for 12 minutes or until the edges are slightly golden brown.  Remove from oven, sprinkle with a pinch of sea salt,  and allow the cookies to cool for 2-3 minutes before removing to a wire rack to cool completely.

Cookie dough perfection!

Just the right amount of sea salt on top (with another dusting after baking.

Fresh out of the oven...

Rich, delicious, and I dare you to eat just one!!

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Surprisingly Good Banana Chocolate Chip Muffins

I realize the title of this post makes no sense.   There is absolutely nothing surprising about the fact that bananas and chocolate are good together.  It's like peanut butter and jelly, cinnamon and sugar, cheese and crackers....... it's a perfect pairing.

But the surprise to me, was what a difference a little change in a recipe can make.  I had very ripe bananas that were literally screaming to be used.  I wanted to try something different and found a relatively simple recipe on Real Life Dinner .  But I decided to tweak it a little.  I am a huge fan of the burgundy chocolate chunks from King Arthur, but decided just to put one on top of each muffin and stay with the mini chocolate chips in the batter so the chocolate would not be overwhelming. But what I did want to add was the flavor of brown sugar to the muffin, but not just any brown sugar.  I am a huge fan of muscovado sugar so I used a 3:1 ratio with that and the granulated sugar keeping the total sugar required the same.  The flavor ended up so rich and moist - and I am eager to incorporate it into more recipes when I want that added "wow"!

BANANA CHOCOLATE CHIP MUFFINS

3 large ripe bananas
1 tsp. vanilla bean crush
1/4 cup granulated sugar
1/2 cup muscovado sugar (can substitute with light or dark brown sugar)
1 egg, beaten
1/2 cup butter, melted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1/2-3/4 cup mini chocolate chips
burgundy chunks for garnish (incredible dark chocolate chunks from King Arthur Flour)

Preheat the oven to 375.
Mash the bananas well and then add the vanilla, sugars, and egg and mix until well combined.  Add the slightly cooled melted butter.

In a separate bowl, combine the dry ingredients and whisk until blended.  Add the wet ingredients into the dry ingredients and mix gently just until the dry ingredients are moist and mixed.  Fold in the mini chocolate chips.

Spoon the batter into a prepared (lightly greased or paper lined) muffin pan. Place one burgundy chunk in the center of each muffin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 10 minutes and then remove from pan and finish cooling,.  Waiting for them to cool completely is the hard part!

Makes 12 muffins

This is definitely a comfort food.  It is great in the morning with a cup of coffee, as a snack in the middle of the day, or even a late night treat. And they stay moist for days.  I have clearly found a new favorite way to use my neglected bananas!  If you have not tried muscovado sugar, it is worth the search.  It adds such a depth to baked goods.  I think I have become a dark brown sugar snob!

Rich deliciousness... You have to try these....... NOW......

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Banana Toffee Streusel Muffins

I have had a large quantity of bananas in my kitchen lately and I keep forgetting to use them before they get too ripe. I love them when they are right at the in between stage of not too green and not too yellow. I kow that is weird, but I never liked eating really ripe bananas .  However, the benefit of a very ripe banana is that you can peel them and put them in the freezer to thicken smoothies, or just put them in the refrigerator after peeling . They will keep at least a week and make fabulous baked goods. So perhaps I am ignoring them on purpose so I HAVE to bake something yummy?  Hmmmm.........

Well however you end up with overripe bananas, this recipe is a must try.  If you don't have muscovado sugar, just use regular dark brown sugar. But let me just say - you haven't had your taste buds tantalized until you have tried this deeper, darker, molasses laden sugar.  I was prepared not to like it.  The scent of molasses was a bit overpowering when I opened the box and I was afraid it would overpower the muffins. But I could not have been more wrong.  It added a depth of flavor that made me want to savor each bite.  It was one of the best muffins I have ever made (until the next one!)

Cast of characters

BANANA TOFFEE STREUSEL MUFFINS

adapted from Table for Two

Ingredients:

2/3 cup muscovado sugar (I use Billington's)
1/2 cup unsalted butter, softened
4 medium ripe bananas, mashed
2 large eggs
2 tsp. vanilla bean crush or vanilla extract
2 cups white-whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt

Look at those decadent toffee pieces in the topping mixture.  I could eat the whole bag!!

Topping:

1 cup flour
1/2 cup dark muscovado sugar
1/2 cup unsalted butter, softened
1 cup toffee bits

Preheat the oven to 350.  Spray the muffin tins with non stick cooking spray or line with baking cup; set aside.

In a medium bowl, whisk flour, baking soda, cinnamon and salt.

Using an electric mixer, cream together the butter and muscovado sugar until creamy and fluffy.  Add the bananas, eggs, and vanilla.  Beat well until well blended.

Slowly add in the dry ingredients until just combined.  Do not overmix.  Spoon batter evenly into the prepared muffin tins.

Partially filled muffin tins.

To prepare the streusel, combine all of the topping ingredients except the toffee bits.  Mix well then stir in the toffee bits.  Generously spoon the mixture over the tops of the muffin batter and gently press into the batter.

Batter with the topping in place!

Bake 18-25 minutes or until light golden brown. Let stand for 10 minutes before removing muffins from the pan.  Let cool completely on a wire rack.

Fresh out of the oven.

A closeup of that streusel goodness.  The muffin and topping are equally delicious!

A plate of muffins to share!

And one left for me.......oh.....so........good!!

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