Blueberry and Cherry Muffins

I took a pretty long hiatus from baking this winter. Maybe it was my new job or moving into my new apartment and never really unpacking all of my kitchen stuff, but for whatever reason, I stopped baking until about a week ago. I forgot how much of a rush I got off of cooking and baking and how much it helped with my stress. After a stressful Saturday, I decided I needed to bake something. With limited ingredients, I made these wonderful muffins, and they were pretty delicious too!

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Blueberry and Cherry Muffins:

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk or half and half
  • 1 cup blueberries
  • 1 cup cherries

Streusel Topping

  • 4 tablespoons brown sugar
  • 2 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon canola oil or melted butter

Directions

  1. Preheat oven to 350º. Line muffin tin with paper liners. Makes about 14-20 muffins.
  2. Prepare streusel topping by whisking together sugar, flour, cinnamon and oil. Mix until topping has sandy texture, then set aside.
  3. In a small bowl, whisk together flour, baking powder, salt, cinnamon and lemon zest, then set aside.
  4. In a large mixing bowl with paddle attachment, beat butter and sugar until light and fluffy on low medium (about 3 minutes). Add eggs one at a time, scraping down the bowl after each egg. Then, add sour cream, milk and vanilla.
  5. Using a rubber spatula, add flour mixture and stir until just combined.
  6. Fold in blueberries and cherries.
  7. With an ice cream scooper, divide batter evenly into muffin cups. Sprinkle muffins with streusel topping.
  8. Bake at 350º for 20 to 25 min, to test, insert a tooth pick into the center to see if it comes out clean.
  9. Let muffins cool in the pan for about two minutes. Then, place on cooling rack for about ten minutes. Muffins are great to eat while they are still warm.

 

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The Kitchen

When I first moved to Boulder, everyone recommended The Kitchen and their many various restaurants (The Kitchen Next Door and The Kitchen Upstairs). I was a little hesitate, mostly because I was poor and the menu seemed kind of pricey. Then I discovered their happy hour menus and fell in love with their food. It was simple, clean and the menu was really transparent. The origins of most the food is listed on the menu and it’s mostly local ingredients.

I have eaten at the Kitchen (Upstairs and Next Door) many times, but have never eaten at their Denver location. Thankfully, it was very similar almost identical to the Kitchen in Boulder. Dining at The Kitchen is like dining a family farm, the decor is so earthy and eccentric.

My main reason for dining at the Kitchen is their dessert dish: the Sticky Toffee Pudding; it is the only non-chocolate that I adore. It is the perfect dessert. The cake is spiced beautifully and the brown sugar pecan sauce has so much flavor and provides the perfect amount of crunch. The warm pudding and cold vanilla gelato are a divine combination. If you haven’t tried this dessert, do so immediately, you are missing out on a masterpiece. Seriously, get in your car or a plan and get this dessert. I promise it will not disappoint.

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Sticky Toffee Pudding – $8

kitchen (1 of 1)Marinated Olives – $6

kitchen (1 of 1)-3La Quercia Prosciutto & Burrata Sandwich – $14

kitchen (1 of 1)-4Portobello Sandwich – $11

kitchen (1 of 1)-2Roasted Organic Beet Salad – $11

Yellow Watermelon

 

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No, this photograph is not photoshopped.. I found a yellow watermelon; I had never tasted one before. It was definitely sweeter than the pink watermelons and tasted thicker like honey, maybe the color is playing tricks on me like when eating mint ice cream it taste more minty when it is colored green!