Peanut Butter Coffee Cake with Chocolate Chip Streusel

I’m sure it’s no surprise to regular readers that Jesse and I have a thing for the chocolate/peanut butter combination. Yes, it is a true love affair. So, when Jesse asked me to bake something a few weekends ago and I asked, “Like what?” it’s not that surprising that his answer was, “Something with chocolate and peanut butter.” Referring back to all of those links I just shared, I have a lot of chocolate/peanut butter recipes under my belt. Which is awesome when I want a tried and true recipe to quickly whip up, but when I’m wanting something new I can share on here, it makes things a bit more challenging.

At this point, coming up with new chocolate/peanut butter combinations is challenging. So I sat and pondered. I thought of cookies, and cupcakes, and brownies… Then I started to think of Jesse’s other favorite sweet treats. Towards the top of his list of favorites is Cinnamon Crumb Cake. When I tell him I’m making crumb cake he gets a look in his eyes, like a kid hearing the faint music of an ice cream truck. So I wondered if there were a way for me to combine the chocolate/peanut butter combo with a crumb cake of sorts. After a bit of researching I found something that looked inspiring. She put chocolate chips right in the crumb topping?! Perfect! Of course, I am a huge fan of the recipe I always use (something about that mile high, truly crumby, crumb topping!), so I used her idea as base to adapt my usual recipe.

Trying not to brag here, but the results were AMAZING! The cake had a nice moist and tender crumb with just the right density (even though I was slightly worried it could be too dense with the addition of peanut butter). The crumb topping was thick and warm with just the hint of cinnamon that was perfectly paired with the chocolate chips. I liked mine drizzled with just a little bit of chocolate syrup, Jesse said it didn’t need it. He declared that it was one of the best baked goods I’ve ever made. And I think he might be right!

 

 

 

Strawberry Muffins

For the past few weeks I’ve been on a huge muffin kick. They make a great grab and go breakfast (even if the Chocolate Chip version isn’t so healthy), an even better second breakfast, and a pretty nice snack, too!

Since April is the kick off for strawberry season in California, I decided to try my hand at creating a strawberry muffin. We were absolutely thrilled with the results, light and fluffy with a nice strawberry punch. I liked mine with just a little butter (well truthfully, the Land O’Lakes spreadable butter with canola oil) and Jesse liked his plain (though of course he said they’d be just that much better with icing, haha).

*Side note – When I took this picture I totally felt like I was in one of those commercials with just the hands spreading butter/margarine on toast/a muffin and voice overs talking about great said butter/margarine is. 🙂

Looking for more strawberry recipes?

Strawberry Sorbet
Strawberry Brownie Tarts
Strawberry Lime Cupcakes
Strawberry Vanilla Scones

Blackberry and Lemon Muffins

>




I can not believe how quickly this last month has gone. I swear it was Sunday and now it’s already Friday again. In fact every night this week I would think, “I need to get a post up tomorrow.” Guess that didn’t work out so well since this is my first post this week. Oops.

The good news is that I am T-minus 21 days to China! Of course, as with every move in my life, I am full blown denial and shut down mode. Denial and shut down mode is when I reach the point of knowing that the move is right around the corner and knowing that there are a bajillion things I need to do and somehow being completely unable to complete any one task. Seriously, I require the assistance of person with the ability snap me back to reality. Lucky for me my sister will be here Saturday to [hopefully] do just that.


In the meantime I have managed to whip up some goodies to share on the blog in the coming weeks. Since it’s Friday, you know I had to share something sweet.

I have a huge soft spot in my heart for muffins. It might be because it’s kind of like eating a cupcake for breakfast. That, and it love a good breakfast on the go. Since I have zero time in my morning for “extras”, a breakfast that I can grab and eat while walking to my car is really ideal. These muffins have a fresh lemon flavor (yay for lemon trees in SoCal backyards!) with bursts of berry goodness. I chopped my blackberries up pretty finely (part of my weird cooked fruit texture aversion) but you could also leave them more chunky, if you’re into that sort of thing. Definitely don’t skimp on the lemon zest because it really brightens them up!


Blackberry and Lemon Muffins

Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter (1 stick)
1 tsp vanilla
1 1/2 cups (about 6 oz) chopped fresh or frozen blackberries*, if frozen defrost and drain liquid

*Yes I realize blackberries are not in season. They just looked so good and I was craving them, so I bought them. You can always use frozen berries and brands like Trader Joe’s are pretty good.

Directions

Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

Adapted from Simply Recipes

Cranberry White Chocolate Chip Muffins

Oh man, I’m excited about this one!

First, I love re-purposing foods. I knew that cranberry sauce would go over like a lead balloon with my Thanksgiving crowd, but I like it and it’s traditional so I made it. As much as I love it, I can only handle a few spoonfuls with my meal. Needless to say, I had a ton left over! But I didn’t want to throw it away so I needed to come up with a new way to use it. I asked around for ideas and then overnight I had a very vivid dream about turning it into muffins.

Which brings me to the second reason I am so excited about these. I couldn’t find a recipe that matched what I had been dreaming of. So I headed to the kitchen with the goal of making my own. And it was a success! Score!

I should also mention that everyone that turned their nose up at the cranberry sauce at dinner, gobbled up the muffins and said they were awesome.

Cranberry White Chocolate Chip Muffins

Ingredients
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1-2 tsp orange zest
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup greek yogurt
1/4 cup milk
1/2 cup white chocolate chips
1/2 cup cranberry sauce*

*I only used 1/3 cup but once they baked it like they could use a little more, so I recommend a full 1/2 cup. Also, I’m sure you could substitute cranberry sauce from a can, especially if you can find some with whole cranberries in it.

Directions
Preheat oven to 350 degree. Line a muffin pan with paper liners.

In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In glass measuring cup stir together the greek yogurt and milk; set aside.

In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter. Next, carefully fold in the cranberry sauce, so it creates a marbling effect in the batter.

Divide the batter into the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Yields 12 muffins

Sunny Side Up original, with the muffin base adapted from Sunday Nite Dinner as I previously posted it here.