Making a quick and fairly easy homemade breakfast any day of the week has become one of my favorite rituals.
It's not a full hot breakfast every day - but I do love to inject some warm homemade goodness into as many mornings as possible.
My children know that on special occasions - usually test days - I also take requests.
Summer weekend mornings often allow me even more time for morning baking and frying - so I wanted to take a minute and share one of my favorite muffin recipes. I refined this recipe, in particular, because I'm able to bake a less sweet muffin. It's not dessert for breakfast, like say a glazed donut - not that there's anything wrong with occasionally eating glazed donuts for breakfast. But the sweetness in these muffins comes mostly from the streusel.
Berries are a hot commodity in my household so I often use frozen in my muffins - but fresh in-season berries of your choice are especially delicious mixed in or on the side. Add eggs and a breakfast meat (often turkey bacon at my house) and you have a full way to start the day.
The recipe makes a dozen muffins — which usually leaves us enough for the following morning's breakfast or late afternoon snack with coffee or tea.
(Each muffin made with blueberries is approximately 252 calories, 9 grams fat, 5 grams saturated fat, 41 mg cholesterol, 325 mg sodium, 39 carbohydrate, 1 gram fiber and 4 grams protein.)
Muffin Batter Ingredients
1/4 cup butter, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (leave out when concerned about nut allergies)
2-1/3 cups all-purpose flour (My favorite is King Arthur's unbleached.)
4 teaspoons baking powder
1/2 teaspoon salt (I use kosher.)
1 cup milk (or use some half-and-half or heavy cream along with milk to make a cup of liquid)
1-1/2 cups fresh or frozen berries (usually blueberries, but raspberries and strawberries work too)
1/4 cup fine granulated sugar
1/4 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold, chopped, butter
Preheat oven to 375 degrees and grease cupcake pan (or add paper liners).
Cream batter butter and sugar in a large bowl. Add egg and vanilla and mix well. In a separate bowl, combine batter flour, baking powder and salt. Add milk and dry mixture alternately to butter-sugar mixture, mixing well.
Fold in berries.
Fill 12 greased or paper-lined muffin cups two-thirds full of batter.
Combine streusel sugars, flour and cinnamon in a small bowl. Cut in butter. Hand mix/knead until you have a crumbly streusel topping. (I literally knead the streusel with my hands to get the right crumbly consistency.) Sprinkle over muffins.
Bake at 375 degrees for 25-30 minutes or until browned. (Mine bake for 25 minutes in a convection oven.) Cool five minutes before moving to a wire rack.
I'd love for you to share this post (button below) and let me know your favorite breakfast tips by posting in the comments section (below) and/or let me know if you try these at home.