So, while everyone else is at home "staying home", I have been busier than usual as I'm doing everything alone without my staff. I am very thankful for them, and that they help with the day to day things so I can focus on the business. But, these past months it's been taking me back to the beginning when it was just me. I have also been just a little bit jealous of people who get to stay home all day. Especially because we just moved, and all I want to do is organize and put my house together. So, I've been day dreaming of things I'd love to do if I was lounging at home with a completely put together house. And, one of them would be to make more impressive breakfasts each morning for myself.
Usually my mornings are pretty rushed. I sleep as long as I can with my little pug snuggling me. Since Otto is now 13 years old, he likes to sleep in more and I know my time with him is precious, so I snuggle as long as possible. When we get up, we go for our walk, and when we return I do pilates and Otto joins me on the mat. Pug-lates we call it.
After that, it's usually okay hurry up mode to eat, shower, pack my lunch, and get out the door to the bakery. My usual breakfast is eggs, oatmeal, or a bagel because I can make those things in just a few minutes. But, if I was at home all day I would spend more time making breakfasts like waffles, muffins, quiche, french toast and all the breakfast things I love that take a little extra time.
So, I made these Blackberry Honey Muffins for those of you who are home and can make them in the morning, wait while they bake, and then eat them hot out of the oven while you sit on the couch with your computer while you work (or book if you're not working!). Take this time at home to treat yourself to what you eat. Spend a little more of it in the kitchen, because think - if you're not going to work you're saving time on your commute or time getting ready. That time could be spent making something delicious that you might not always have the opportunity to do. My reality was I made these at the bakery in between other things, and finally got to eat one in the afternoon for a snack after they were photographed. Either way, they're delicious! Oh and if you want to substitute the blackberries for blueberries, you totally can. I made them that way just yesterday for Delaney and I to snack on and they are just as delicious!
Blackberry Honey Muffins
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
43 grams (2 tablespoons) organic raw honey
2 organic large eggs, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
184 grams (1 1/4 cups) organic pastry flour
57 grams (2/3 cup) organic fine shredded coconut
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
142 grams (5 ounces) organic blackberries
127 grams (1 cup) all purpose flour
113 grams (1/2 cup) organic cane sugar
28 grams (2 tablespoons) organic dark brown sugar
1/4 teaspoon organic cloves
1 stick organic salted butter, melted
71 grams (1/2 cup) organic powdered sugar, sifted
1 tablespoon water
Preheat the oven to 350°F. Line a muffin pan with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey and mix on low until combined and there are no butter chunks. Add the eggs and sour cream and mix on low until combined, scraping down the sides of the bowl to remove the sugar and butter clumps that stick there.
In a separate bowl, add the pastry flour, coconut, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until you have a smooth batter. Fold in the blackberries.
Fill cupcake liners all the way full.
To make the topping: In a medium bowl, add the flour, cane sugar, dark brown sugar, and cloves and whisk together to combine completely. Add the melted butter and fold until you have a paste like mixture.
Using your hands, crumble the topping on top of the batter muffins in the pan. It may see like a lot, but the more the better! Trust me on this.
Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the muffin pans.
To make the glaze: In a small bowl whisk together the powdered sugar and water. Drizzle over the top of the muffins. (If you like a lot of glaze, then double this recipe to make more :)
Store in an airtight container for up to 3 days.
High Altitude - Follow the recipe as noted.