Pumpkin Crumb Muffins

Hello, Hi.

So it’s been officially over a year since I’ve posted anything here, which is kind of depressing huh? August 2015. Quick update on major things that have happened since then: we went on our honeymoon to Italy (oh my gosh, I could talk about that for 5 years but that will have to wait for another time), we traveled to New York & Los Angeles from Miami so many times that we’re now Executive Platinum frequent fliers, and oh hey! We moved back to Los Angeles!

I stumbled across this muffin recipe in September of last year and have been slightly obsessed with it ever since. I couldn’t hide this recipe from you all any longer so I’ve come out of blog-hiding to share these love muffins.

The crumb topping on this muffin is HANDS DOWN the best (bold, italic, underlined) I have ever had. I know you are probably like, okay calm down that’s probably not true. No, really, it’s that amazing. The key to this crumb is that the butter is melted and mixed in with the other ingredients, rather than the traditional crumb which incorporates cold butter into the sugar/flour/etc. This way leads to a few more dishes, but it is SO worth it.

Oh oh oh, and then there is the maple brown butter drizzle. You beautiful buttery, pancake smelling, deliciousness. Sigh…

I can’t even eat a muffin from the coffee shops in town anymore because they just feel like an epic let down. That certain-major-coffee-chain’s muffins taste like vending machine muffins now.

Nothing brings a smile to your day quite like a box of homemade muffins surprise delivered to your doorstep.

I know that it is January and so many of you guys are on Whole30 diets, or whatever the fun new diet is that rains all over my muffin parade. Good for you and having that will power. All I am saying is save this recipe for when you’ve come back to real life, and you can thank me later. I’ll be waiting, with a muffin.




Muffin Ingredients

2 eggs

1 cup sugar

1/2 cup brown sugar

8 oz canned pumpkin (about half of a 15 oz can)

3/4 cup canola oil

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon pumpkin pie spice

1/2 teaspoon salt


Crumb Ingredients

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 1/2 cups cake flour


Maple Brown Butter Icing Ingredients

2 tablespoons butter

1 1/4 cups powdered sugar

1 teaspoon vanilla

2 tablespoons maple syrup

1-2 tablespoons water



Crumb Topping

Combine sugar, brown sugar, cinnamon, and salt in a medium bowl.

Stir in melted butter, then add in cake flour (the mixture will be very thick).

Using a spatula spread the mixture out onto a cookie sheet or piece of parchment paper and let it set for about 10 minutes in a cool place.



Preheat oven to 375º. Line your muffin pan with paper liners.

In a large bowl, whisk together eggs, brown sugar, sugar, pumpkin, and oil.

In a medium bowl, mix flour, baking soda, baking powder, pumpkin pie spice and salt.

Mix the flour into the pumpkin mixture and mix until smooth.

Fill the muffin tins about 3/4 full and top with the crumbled up topping to the point where it’s almost overflowing. Just squish the topping down a little bit.

Bake for 10 minutes at 375º, then turn the oven down to 350º for another 10-12 minutes. Let the muffins cool in the pan for about 10 minutes, then take out of the pan and prep to drizzle the icing.


Maple Brown Butter Icing

In a small pan on the stove, cook the butter until it smells nutty and there are brown specs at the bottom of the pan. This will happen quickly, so don’t walk away! Immediately pour into a small bowl.

Whisk in powdered sugar, vanilla, maple syrup and water until smooth. If it is too thick, add a little more water.

Either using a spoon or transferring into a plastic baggy, drizzle the icing over the muffins.


These muffins store well in a sealed container, if they last that long!




Chocolate Chip Scones

I’m just going to say it. I’m usually not a fan of scones. I think that there are a million better options for breakfast or a snack with your mid-day coffee than a scone. Blueberry Muffin – yes. Coffee cake – yes. Little Madeline Cookies – yes. Chocolate croissant – yes x10.

So it was a huge surprise to me this past week when I woke up one morning and was craving a scone. I thought that I was going a little crazy, to be honest. So I looked through my cookbooks to find something to bake for a breakfast/coffee snack to try and fulfill this strange desire for scones.

I ended up flagging a few pages including coffee cake, muffins, pancakes and the like, but I kept coming back to this chocolate chip scone recipe. There wasn’t even a picture in the book for it but I just had to make it, and if you know me at all…cookbooks with missing pictures is a big no-no.

As I was mixing together all of the ingredients, I was mentally preparing myself to not be satisfied by what I was making. I kept thinking hey, you don’t like scones – you’re probably not going to like these. But hey – my oven was working (it’s been on and off not working for the past few weeks – torture) so I knew I needed to take advantage of this opportunity to bake.

I decided to make mine a little bigger and cut it into 8 pieces, instead of 12.

But the stars must be aligned in favor of scones this month because these were goooood. So good that I am now kind of inspired to start making more scones…

What usually what bugged me about scones, aside from them just not being very alluring to begin with, is that they are generally dry and crumbly. These came out nothing like the scones that I have been eating (or not eating for that matter) at coffee shops. The best part is that these literally taste exactly like chocolate chip pancakes without the fork, knife, and messy syrup. (Now that I just wrote that, why on earth did I not put syrup on these guys! Guess I really do have to make them again)

I’m not saying that I’m going to go to Starbucks and order a scone any time soon, but I might consider baking my own and bringing it with to get coffee with friends. Now that, is a great idea.



Brown Butter Blueberry Muffins

The past few months I have been on a serious breakfast food kick. Cereal and toast just are not cutting it for me anymore. When I wake up, all I think about is bacon, eggs, waffles, and of course, blueberry muffins…well honestly I’m mostly thinking about bacon – but aren’t we all?

As much as I love my carbs covered in sugary warm syrup, there is something so comforting about a warm blueberry muffin right out of the oven. Not to say that blueberry muffins are healthy by any means, but you get what I’m saying. I’ve made my fair share of blueberry muffins over the past few years and each recipe is a little different than the last, but I think I’ve finally found my favorite one.

The best part about this recipe is that it requires minimal effort! Confession – I’m a little zombie like in the morning. I don’t want to speak, I just want my espresso and a delicious breakfast pastry and until that happens I just don’t want to tell you how I slept or what my plans are for the day. I love you, I’m sorry, just give me a muffin. So when I can wake up and just whip up some muffins quickly in silence, there just are no words for that. No words at all.

If you have not tried baking/cooking with brown butter yet, you just really don’t know what you are missing. Honestly, it may sound weird and unnecessary but I assure you it is life changing and completely necessary. Something as simple as a blueberry muffin can be totally transformed into utter greatness by essentially cooking butter until the milk solids start to get toasted or burned a little bit. Normally burning in the kitchen is a huge no-no but I give you permission to burn two things in the kitchen – marshmallows and butter for browned butter purposes.

In this recipe the browned butter adds just another layer of flavor in what is already a great muffin to begin with. Add in some fresh blueberries and a streusel topping and you’ll be struggling to eat cereal from a box for breakfast too.



Cinnamon Rolls {You Knead To Make These}

I have been thinking about making cinnamon rolls for months. I would find a recipe, drool over the pictures, and then read how it needs 2+ hours of waiting for the dough to rise at different stages. The thought of getting up at 5AM to make cinnamon rolls on a Saturday seemed silly, right? Maybe if I was trying to impress someone, then I would take the time to get up early and knead dough with one eye open, but that’s not the case right now.

I found this recipe in one of my new cookboks, Home Baked Comfort, and there was a little note off to the side saying that I could pop them into the fridge before I do the last step of rising. WHAT! Why didn’t anyone tell me this before!

After you roll up the cinnamon rolls, cut them up, and put them in your pan, this is where you’ll place them in the fridge for the night. Putting them in the fridge stops the dough from rising temporarily. In the morning, take them out of the fridge about an hour or so before you want to bake them. They need to come back up to room temp and then puff up so that they look like this:

They’re ready for the oven!

The hardest part about making these the day/night before is knowing that after you spend all of your time kneading and rolling, you don’t get to eat them until the next morning. It was torture! I wanted to go to bed at 8pm so that I could just wake up and eat them already.

Oh they smelled sooooo delicious.

I had extra Bailey’s Cream Cheese Frosting left over from my Stout & Bailey’s cupcakes the other day so I used that on top. It really did taste quite delicious, the Bailey’s is so subtle but it adds a nice flavor. I included the Bailey’s in the recipe, but feel free to completely leave it out, it will taste just as good.

You don’t need to be an expert baker to make these, you just need a little time and patience. According to the recipe, you can do all of the kneading in your mixer with a dough hook. I tried that approach and just wasn’t getting the results that I wanted so I took it out at the end and kneaded it for a minute or two by hand on the counter top. Don’t be afraid of kneading dough, seriously! It sounds intimidating but it’s nothing crazy, just get into it, it’s fun!

Must. Make. To. Top!