Easy Baby-Led Weaning Blender Muffins!

I've been itching to bake something for Charlotte & to make our morning routine a little easier with a make-ahead recipe I can keep in the freezer. These easy baby-led weaning blender muffins do the trick...

Morning, Sleepy! The Best Chocolate Chip Muffin Recipe Ever!

Oh hi, Mr. Monday! Fancy seeing you here—wish I could say I've missed you ;) 

I hope all of your mornings are off to a lovely start. Any stories from this weekend? We spent ours bumming around Brooklyn with friends, drinking bizarre sour beers and eating biscuit sandwiches. It sure was dreamy, which is why today's so bittersweet. But here's something to smile and squeal about: the perfect chocolate chip muffin! I used to treat myself to these all of the time when I lived alone (one of us enjoys sweet breakfasts more than the other...ahem!) and lately I've been missing 'em. They're super tender and studded with chocolate chips, so I highly recommend eating them while they're still warm and the chips are all melty. A little extra sugar on top gives eat bite a satisfying crunch. Mmm! What can I say, some things are worth waking up for...

BEST CHOCOLATE CHIP MUFFIN RECIPE EVER

MAKES: 12 muffins

4 tablespoons unsalted butter, melted and cooled slightly

1 large egg, lightly beaten

¾ cup heavy cream

¼ cup milk

1 teaspoon vanilla extract

¾ cup sugar

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt  

¾ cup semisweet chocolate chips, plus more (or mini chocolate chips) for sprinkling

Coarse sanding sugar, for sprinkling 

1. Preheat the oven to 400˚. Line a 12-cup muffin pan with paper liners. 

2. Whisk the butter, egg, heavy cream, milk and vanilla in a large measuring cup. In a bowl, whisk together the sugar, flour, baking powder and salt. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined (it's okay if the batter is lumpy). Fold in the chocolate chips.

3. Divide the batter among the prepared cups. Sprinkle with chocolate chips and sanding sugar and bake until golden, about 25 minutes.

Neon Pink! Mini Doughnut Muffins

I'm busy developing a collection of flirty Valentine's Day sweets for your sweethearts. And since I firmly believe that breakfast can be the most romantic meal of the day, I started with these miniature muffins for my boyfriend. They combine my love of neon pink (and sparkles!) with his love of doughnuts. Once you coat the fluffy muffins with butter and sugar, they really do taste like warm little doughnuts—give them a try! More treats coming this week, so check back in for some sexy nibbles ...

MINI DOUGHNUT MUFFINS

MAKES: about 2 dozen muffins

FOR THE MUFFINS 

1 cup all-purpose flour
1¼ teaspoons baking powder
½ to 1 teaspoon ground cinnamon
Pinch of salt
4 tablespoons unsalted butter, melted and cooled

½ cup granulated sugar

½ cup whole milk

½ teaspoon vanilla extract

FOR THE TOPPING

4 tablespoons unsalted butter, melted
1 to 1½ cups sanding sugar or cinnamon-sugar

1. Make the muffins: Preheat the oven to 375˚. Line a mini-muffin pan with paper liners; set aside. 

2. Whisk the flour, baking powder, cinnamon and salt in a bowl. Mix the butter and salt in another bowl until combined, then whisk in the milk and vanilla. Add the flour mixture and stir until just combined.

3. Divide the batter among the prepared cups. Bake until a toothpick comes out clean, about 5 to 10 minutes. Let cool 3 minutes in the pan, then transfer to a rack.

4. Make the topping: One at a time, dip the top of each muffin in the melted butter, then roll in the sugar. Transfer to a serving platter or store in an airtight container for up to 3 days.