First off, I see a new trend. First, there were mufcakes. Now there’s muffin cake. I promise. I’ll make something that doesn’t include “muf” in it at some point.
Secondly, I don’t want you to make this. Nope. No sirree. Because then you’ll buy more blueberries, which will mean fewer for me. The last time I checked, my Costco had PLENTY of frozen organic blueberries in stock. If I go tomorrow, I will buy some before you catch onto this craze. At the worst, I did plant 9 blueberry plants a couple of years ago. Come June, there is no stopping the blueberry madness in my house!
Third, if you do make this, you’ll want to hide it from yourself. Probably in a high place behind a heavy box. It’s delicious, but with a stick of butter in the ingredients list, it really can’t be considered a health food (although, I think that with two cups of blueberries, I could be convinced otherwise).
Eat this warm out of the oven or reheat it a bit. Either way, slather some salted butter along the middle or the sides (not the top! don’t ruin the perfectly crunchy top!). And enjoy!
From: Alexandra Cooks
It's like blueberry muffins, but in a cake, and oh so delicious.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
2 tsp. lemon zest
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1.5 - 2 cups blueberries, fresh or frozen and unthawed (my brother 2 cups was too many blueberries... I say that's impossible)
1/2 - 3/4 cup buttermilk (I used 1/2 cup and my batter was so thick I had to to use greased wax paper to spread it in the pan... I'd use 3/4 cup next time!)
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Grease an 8x8-inch baking dish.
- Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into the prepared baking dish. Sprinkle the batter with remaining tablespoon of sugar. Bake for 50 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool at least 15 minutes before serving.
- Serve with a slab of salted butter. Yum!
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http://www.dishingthedivine.com/2012/03/16/blueberry-muffin-cake/ Copyright 2012 Dishing the Divine
Tags: breads · dessert · easy · fruit
I don’t know how it is where you live, but in my part of the country, people can’t seem to get enough citrus right now. My dwarf orange tree has exploded and my husband and I recently realized that even if we continue to eat an orange a day we may still be eating oranges in July. I see lemon trees literally drooping under the weight of all their fruit. Clementines, tangerines, and other citrus are widely available at our markets too. It’s citrus season!
When I saw this recipe, I had to try it. The original blogger deemed these muffins so that she could justify eating them for breakfast. I don’t blame her. However, I think that while they do have a hint of muffin texture, they would definitely be appropriate to serve as dessert in cupcake fashion. And so, enter the mufcake. Here at Dishing The Divine, we dish more than just recipes. We also dish up entirely made up food categories for your foodie entertainment. 
Like most cupcakes, these are easy to make and even easier to eat. If you like clementines, you’ll love the hints of citrus throughout these muffins, both in the batter and in the glaze and finally in the clementine-sugar topping.
clementine mufcakes (muffins? cupcakes? you decide!)
Ingredients
for the muffins:
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/3 cup milk
zest & juice of one clementine
1 teaspoon vanilla extract
for the icing:
1 cup confectioners sugar
1 tablespoon clementine juice
for the sugared zest:
1/2 cup sugar
zest of 1 clementine
Instructions
- Preheat oven to 350 degrees. Grease muffin tin with butter or non stick spray.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, milk, vanilla extract, clementine zest, and clementine juice and mix until thoroughly combined.
- Add the dry ingredients to the wet ingredients and combine on low speed until just mixed.
- Evenly divide the batter, about 1/4 cup batter per muffin cavity, giving you 8 muffins. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely.
- For the glaze: In a small bowl, whisk the confectioners sugar with clementine juice. You want the glaze to be thick enough to thickly coat the back of a metal spoon. Add more sugar or juice as needed to reach the desired consistency.
- For the sugared zest: In a small bowl, combine clementine zest and sugar with your fingers, until zest is evenly distributed.
- When the muffins are cooled completely, dip the tops in the glaze and immediately sprinkle with sugared zest. Serve immediately or store in an airtight container for up to 3 days.
- Tip: When grating a fruit for zest, be sure to just grate the colored outside layer of the fruit. Do not grate the white layer, the pith, that is under the colored skin. The pith is very bitter and will give your muffins a bitter aftertaste.
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http://www.dishingthedivine.com/2012/03/08/clementine-mufcakes-muffins-cupcakes-you-decide/ Copyright 2012 Dishing the Divine
Tags: 60 min or less · dessert · fruit
Oh dear. I thought I had shared these with you earlier. I cannot believe I have been holding out on you for so long! These are so, so delicious. At first when I made them I wasn’t sure they would be as fabulous as I wanted them to be. I had no idea how wrong my initial judgment was. A friend stopped by just as these came out of the oven and I gave her some to take home and share with her husband. I also shared them with my students. We all loved them! Better yet, they are best a few hours after baking because the chocolate has a chance to set up a bit, so these are the perfect muffin to make and take to a brunch or dinner or even to have ready a couple of hours before the kids come home. As for breakfast the next day? They are not quite as healthy as these oatmeal chocolate chip muffins, but they are just as tasty. Make these. You won’t be disappointed!
Source: BAKE! by Nick Malgieri
These muffins are simple yet delicious.
Ingredients
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1 cup milk
2 tsp vanilla extract
6 oz (1 cup) chocolate chips (I recommend semi-sweet or bittersweet)
2 tbsp sugar (larger grained sugar is better here!)
Instructions
- Set a rack on the middle level of the oven and preheat to 375F.
- In a medium bowl, mix together the flour, 1/2 cup sugar, baking powder, and salt and set aside.
- Pour the butter into a mixing bowl and thoroughly whisk in the egg. Whisk in the milk and vanilla extract.
- Whisk about one third of the flour mixture into the liquid until the liquid is absorbed. Whisk in another third, again until the liquid is absorbed. Use a rubber spatular to fold in the last third of the flour mixture.
- Gently fold in the chocolate chips and distribute the batter into the muffin cups. Sprinkle the muffins with the 2 tbsp of sugar.
- Bake the muffins until they are well risen and golden and the point of a knife inserted in the center of one emerges dry, about 20 minutes.
- Cool the muffins in the pan on a rack and lift them out only after they have cooled completely. I like these best a few hours after they have come out of the oven or the next morning for breakfast.
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http://www.dishingthedivine.com/2012/03/01/chocolate-chip-muffins/ Copyright 2012 Dishing the Divine
Tags: 60 min or less · dessert · easy
