Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins

 

Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.

 

Blueberry Lemon Sour Cream Muffins

 

A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.

 

Blueberry Lemon Sour Cream Muffins

 

Blueberry Lemon Sour Cream Muffins

 

Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.

 

Blueberry Lemon Sour Cream Muffins

 

Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.

Ingredients

Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries

Directions

  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

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Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Is there anything that apples cannot do? The humble apple is such a versatile, delicious fruit in baked goods. I love apple in pies, muffins, cakes, fritters, danishes–pretty much anything you can think of. When I saw this recipe for Apple Cinnamon Oatmeal Cookies, I knew I had to make them.

Apple Cinnamon Oatmeal Cookies

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness. I’ve got to tell you, these are some of the best cookies I’ve ever had. I can’t wait to bake another batch. My little boy enjoyed helping me make these cookies, as well. It’s a really quick and easy recipe, which makes it great for doing with kids.

Apple Cinnamon Oatmeal Cookies

You probably already have the ingredients in your kitchen, to make these cookies, other than one large apple. I’ve made a few slight changes to the original recipe, to suit my tastes, and to use spices which are readily available in Australia. (Apple pie spice is not something I’ve seen here, but it is very easy to create a similar flavour, as you can see in the recipe below.) Feel free to add a handful of chopped nuts or sultanas, if you like, or to play a bit with the spices. I flavoured the glaze with vanilla and cinnamon, but you could simplify it and just use milk and powdered/ confectioner’s sugar, if you want.

These Apple Cinnamon Oatmeal Cookies are wonderful. They’re the perfect treat for autumn, or any time of year.

Enjoy…

Apple Cinnamon Oatmeal Cookies

  • Servings: 20 cookies
  • Print

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness.

This recipe was adapted slightly from Sally’s Baking Addiction.

Ingredients

Cookies:

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda/ bi-carb soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (or an extra tsp cinnamon, or a dash of cardamom and a dash of Allspice)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled (it needs to be warm—not hot or cold, for the cookie texture to turn out right)
  • 1/2 cup (90g) unsweetened applesauce
  • 3/4 cup (150g) gently packed dark or light brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely diced apple (about 1/2 of a large apple)

Icing:

  • ¾ cup powdered/ confectioners’ sugar
  • 1 tsp pure vanilla extract or pure maple syrup
  • 1 Tbsp milk
  • A dash of cinnamon

Directions

  1. Preheat oven to 350°F/ 180°C. Line two large baking trays with parchment/ baking paper or silicone baking mats. Set aside.
  2. Whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (or other spices) in a large bowl.
  3. In another bowl, whisk the melted warm butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the vanilla and egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced apple. The cookie dough will be thick and sticky. (If the dough looks runny, at this stage, you should to chill it for 1-2 hours, to firm up.)
  4. Using a large spoon or table spoon, scoop cookie dough and form into balls (about 2 Tbsp of dough each). Place them about 3 inches apart on the baking trays. Slightly flatten the balls out with the back of the spoon, because the cookies won’t spread much.
  5. Bake cookies for 14-15 minutes or until lightly browned and set on the edges. Remove trays from the oven and allow to cool on cooling racks for 10 minutes before icing the cookies. Keep the cookies on the trays.
  6. Make the icing: Whisk the icing ingredients together in a medium bowl or small measuring cup.
  7. Drizzle icing over cookies, using a small spoon.
  8. Cool finished cookies on trays, then store them in tightly-lidded containers. If you put them away too soon, while still warm, they will soften up too much, and the edges won’t be nice and crunchy.

Recipe Notes:

  1. Make sure you are using a thick applesauce. Anything too liquid-y could cause excess spreading. Unsweetened applesauce really is best for the recipe, to keep the apple flavour from being overwhelmed by too much sugar.
  2. Iced cookies stay fresh covered in the refrigerator for up to 1 week.
  3. The cookie dough can be made and chilled in the refrigerator for up to 3 days before baking the cookies. Allow dough to come to room temperature, then continue with the recipe at step 4.
  4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

S’mores Brownies

S'mores Brownies

I know what you’re probably thinking… Yet another s’mores recipe? Oh, please. Or maybe Yes, please!!! I guess it depends on how much you love s’mores and all things s’mores-related. I fall into the Yes, please!!! camp, as you can see by my S’mores Pinterest board. Give me all the s’mores recipes! But, honestly, actual s’mores are not always easy to make, right? I mean, to make them, you pretty much have to have a campfire, or at least a fire bowl. That’s simply not practical, most of the time. Personally, I’d rather be able to whip up something like s’mores any time I like.

So I did. I made these unbelievably delicious s’mores brownies.

S'mores Brownies

When I was daydreaming about my perfect s’mores-inspired recipe, I knew I wanted to start with major chocolate goodness. Brownies! Obviously a good choice. Then I began to envision how to turn brownies into s’mores brownies…

S'mores Brownies

I decided to start with Alice Medrich’s cocoa brownie recipe. It’s a perfect brownie recipe. Then… add big chunks of dark chocolate, stir in crushed graham crackers (for those of us in Australia, Arnott’s Granita biscuits are a good substitute)… Once the brownies are baked, top with marshmallows and even more dark chocolate chunks, then broil/ grill to toast the marshmallows and melt the chocolate… Then sprinkle more graham cracker crumbs on top…. Yes. Now we’re in s’mores heaven!

S'mores Brownies

S'mores Brownies

These s’mores brownies are so rich and chocolatey, and the gooey, sweet marshmallows on top are amazing! I like to serve these brownies sprinkled with extra crushed graham crackers, because it looks pretty. They would also be wonderful served with a scoop of vanilla ice cream, if you want to be even more decadent. Of course, you could just stand in the kitchen with your glass of milk or cup of coffee and eat them at the counter. No judgement here. In any case, these brownies are fabulous!

S'mores Brownies

Enjoy the recipe… (and make sure to share these brownies, because everyone you know is going to love them).

S'mores Brownies

These s'mores brownies are so rich and chocolatey, and the gooey, sweet marshmallows on top are amazing!

This recipe is based on Alice Medrich’s Best Cocoa Brownies, with several changes made, to give them a s’mores twist.

Ingredients

  • 10 Tbsp/ 1 1/4 sticks/ 140 grams unsalted butter
  • 1 ¼ cups/ 250 grams sugar
  • ¾ cup plus 2 tablespoons/ 80 grams unsweetened cocoa powder (natural or Dutch-process)
  • ¼ tsp kosher salt
  • ½ tsp pure vanilla extract
  • 2 large cold eggs
  • ½ cup/ 65 grams all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then levelling it with a straight-edged knife or spatula)
  • 16-25 marshmallows
  • 5 oz/ 100g dark chocolate (70% cocoa is best), broken or roughly chopped into rather large chunks
  • 3-4 graham crackers (in America) or Granita biscuits (in Australia)
  • 1 Tbsp light brown sugar

Directions

  1. Position a rack in the lower third of the oven. Then preheat the oven to 325F/ 160C.
  2. Line the bottom and sides of an 8-inch square baking pan with parchment paper/ baking paper or foil, leaving an overhang on two opposite sides, to make it easy to lift brownies out of the pan.
  3. Place graham crackers or biscuits in a large Ziplock bag and seal bag. Lay bag flat on kitchen counter. Using a rolling pin, smash the biscuits until they are crushed to crumbs. Then roll until the crumbs are quite fine. (You may, instead, use a food processor for this step. I hate cleaning mine, so I use this method.) Add the brown sugar to the crumbs. Re-seal the bag and shake vigorously for several seconds to blend the sugar into the crumbs.
  4. Combine butter, sugar, cocoa, and salt in a medium heatproof bowl (like Pyrex) and set the bowl in a medium saucepan of barely simmering water. Stir almost constantly until the butter is melted and the mixture is hot but not burning. (It will look like wet dark brown sand. Don’t worry, it will smooth out later.) Remove the bowl from the saucepan. Set aside briefly until the mixture is only warm, not hot.
  5. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Gently stir in 2 Tbsp of the graham cracker/ Granita biscuit crumbs. Very gently fold in 2/3 of the chocolate chunks.
  6. Spread brownie batter evenly in the lined pan. Smooth the top with a rubber spatula.
  7. Bake until a toothpick placed into the center comes out nearly clean, about 20 to 25 minutes. Allow brownies to cool almost completely on a rack, draped with a clean tea towel.
  8. Place marshmallows on top of the batter, leaving a small space around each one. They will spread and fill in the spaces, when warmed. Place the remaining 1/3 of chocolate chunks on top of the marshmallows. Meanwhile, place an oven rack about 6 inches below the top of the oven and preheat the broiler/ grill of the oven.
  9. Place brownie pan under broiler/ grill for 2-3 minutes, until marshmallows are golden brown. Make sure the paper liner does not get close to the heating element at the top of the oven, to prevent it from burning. Take brownies out of the oven promptly, when you see that the marshmallows have reached the desired golden hue. You must keep an eye on them. They will melt and spread and then turn brown quite quickly.
  10. Once brownies are out of the oven, sprinkle 1-2 Tbsp of the graham cracker/ Granita biscuit crumbs on top of the marshmallows.
  11. Allow brownies to cool completely on a rack, draped, again with the clean tea towel.
  12. Lifting up the ends of the parchment/ baking paper or foil liner, transfer the brownies to a large cutting board. Cut into 16 medium or 25 small squares.
  13. Store brownies in a tightly sealed container for up to 3 days. They probably won’t last that long, though, since everyone will want to devour them immediately.
  14. If you like, serve brownies with extra graham cracker/ Granita biscuit crumbs sprinkled on top and on each plate. They would also be fabulous served with a scoop of vanilla ice cream.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Apple Cinnamon Muffins with Streusel Topping

Apple Cinnamon Muffins with Streusel Topping

Today, I’m sharing my recipe for Apple Cinnamon Muffins with Streusel Topping. This is one of my very favourite muffin recipes. I have been making these muffins for several years, and my family loves them as much as I do.

Apple Cinnamon Muffins with Streusel Topping

These muffins are like apple coffee cake in muffin form. Apple and cinnamon is such a classic pairing. I always love them together. These soft, fluffy muffins are filled with fresh apple and flavoured with cinnamon. The sweet, crumbly streusel topping is the best part. These muffins are absolutely delicious!

Apple Cinnamon Muffins with Streusel Topping

Apple Cinnamon Muffins with Streusel Topping

So, bake a batch of these wonderful muffins, make yourself a cup of coffee, and enjoy…

Apple Cinnamon Muffins with Streusel Topping

These soft, fluffy muffins are filled with fresh apple and flavoured with cinnamon. The sweet, crumbly streusel topping is the best part. These muffins are absolutely delicious!

This recipe was adapted slightly from How To Simplify.

Ingredients

 

For the muffins:

  • 2 large Granny Smith apples, peeled, cored, and diced small (reserve 3 Tbsp. diced apple for the streusel topping)
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking soda/ bi-carb soda
  • 1/2 heaping tsp. salt
  • 1 Tbsp. cinnamon
  • 2 large eggs
  • 1 cup/ 250 mL Greek yogurt
  • 4 Tbsp./ 56 grams unsalted butter, melted and slightly cooled

For the streusel topping:

  • 2/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp./ 20 grams butter, melted and slightly cooled
  • 3 Tbsp. diced apple

Directions

  1. Preheat oven to 400F/ 200C/ 180C fan-forced. Line 2 muffin pans with muffin cups/ pattypans.
  2. Whisk the sugar, flour, baking soda, salt, and cinnamon together in a large bowl. Stir in diced apples.
  3. Whisk the eggs, Greek yogurt, and melted butter together in a medium bowl.
  4. Gently stir egg mixture into flour mixture. Do not overmix or the muffin crumb (texture) will be stiff.
  5. Fill each muffin cup about 3/4 full.
  6. Top each muffin cup with the crumb topping. To make crumb topping: Combine all ingredients except diced apples in a bowl and mix with a fork to create crumbs. Break up larger crumbs with the fork to create more crumbs. Toss in the apples and coat lightly with the flour mixture.
  7. Bake in the oven for 16-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove muffins from the oven and allow them to cool for about five minutes before removing them from the pan. Transfer to a wire rack to cool completely. The muffins are best eaten within 1-2 days of baking them. Store in a tightly covered container.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Easter Vanilla Bean Bundt Cake

Easter Vanilla Bean Bundt Cake

It’s that time of year again, a time for bunnies, flowers, and chocolates… Easter is almost here! This is the perfect occasion to do a really pretty cake. I have a lovely cake for you, today, which is beautiful for Easter, but it is so easy and delightful that you could make it (minus the chocolate eggs and flowers, as decoration) for any occasion you like.

Easter Vanilla Bean Bundt Cake

Vanilla Bean Bundt Cake is one of my favourite cake recipes. Its wonderfully rich vanilla flavouring comes from vanilla bean paste. You can use vanilla beans or vanilla extract, if you’d prefer, but I’m a huge fan of vanilla bean paste, so that’s what I’ve used for this cake. Both the bundt cake and the glaze which is drizzled on top contain vanilla bean paste, so you get double the vanilla goodness!

Easter Vanilla Bean Bundt Cake

As you can see, for Easter, I’ve decorated the cake with candy-coated chocolate eggs on top and flowers, which were from my garden’s pink trumpet vine, around the bottom edge. Feel free to decorate the cake any way you want to–or not at all. I can imagine a few tiny chocolate bunnies on top of the cake, along with the chocolate eggs, or maybe a few sprigs of very small flowers (either real ones or sugar flowers, like forget-me-nots) circling the top. Get creative! This is an occasion for celebration and beauty.

Easter Vanilla Bean Bundt Cake

I wish you could see how gorgeous the inside of the cake was. I didn’t get any photos of the inside of this cake, because I was too busy serving it to our guests, at last year’s Easter lunch. The crumb of this cake is very tender, and the flavour is just wonderful. As simple as vanilla may seem, it can be very satisfying. This cake totally gets it right. Those adorable chocolate eggs are delicious, too! (I could eat them by the handful, if I let myself!)

Happy Easter, everybody! I hope your holiday will be beautiful.

Enjoy the recipe…

Easter Vanilla Bean Bundt Cake

This cake is beautiful for Easter, but it is so easy and delightful that you could make it for any occasion you like. Vanilla Bean Bundt Cake is one of my favourite cake recipes. Its wonderfully rich vanilla flavouring comes from vanilla bean paste.

This recipe was adapted from Sweetapolita.

Ingredients

For the Cake:

  • 3 cups (375g) all-purpose flour, sifted
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (4g) salt
  • 1 cup + 2 tablespoons (2-1/4 sticks or 255 g) unsalted butter, softened
  • 1-3/4 cups (350g) granulated sugar
  • 2 tablespoons (30 ml) vanilla bean paste or 2 tsp vanilla extract or 2 vanilla beans, halved lengthwise
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature

For the Glaze:

  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1-3 tablespoons whole milk (use less milk if you use vanilla extract)
  • About 1 cup confectioners’ sugar/ soft icing mixture

To Decorate:

  • 30-40 mini candy-coated chocolate eggs (I used Cadbury’s eggs)
  • A handful of fresh flowers (They must be organic/ not treated with chemicals of any kind, to be near food.)

Directions

For the Cake:

Preheat oven to 350°F/ 180°C/ 160°C fan-forced with rack in middle. Generously butter pan or spray with canola oil, and dust with flour, knocking out excess flour.

In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar together with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, or add vanilla bean paste or vanilla extract, and beat until well combined, about 1 minute.

Add eggs, one at a time, to creamed butter and sugar, beating well after each addition. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan for 1 hour, covered with a clean tea towel. Then invert cake onto a rack and cool completely, for about 1 hour.

For the Glaze:

Put confectioners’ sugar/ soft icing mixture and vanilla bean paste or vanilla extract in Pyrex measuring cup. Add milk 1 tsp at a time, whisking constantly, until you get desired consistency. The glaze should be thick yet pourable.

You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the milk. If glaze is too thin, add more confectioners’ sugar/ soft icing sugar 1 tsp at a time.

Once the cake has cooled, drizzle glaze over top.

To Decorate:

While the glaze is still moist, gently press candy-coated chocolate eggs into the glaze on the top of the cake. Arrange fresh flowers around the bottom edge of the cake.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.