Double Chocolate Greek Yogurt Muffins
My first muffin recipe in quite some time! Only proceed if you like chocolate, coffee and breakfast.
Oh man. Can I share with you what one of my very favorite things in life is?
It’s weekend mornings where I’m sipping coffee and making something magical for breakfast to share with Dave.
We always take our time with breakfast. Even on weekdays, it’s really important to us to make some toast and share a moment before we start the day. We listen to some podcasts, enjoy the smell of the French Press brewing and slowly wake up.
On the weekends, it’s a little more leisurely. We love making something fun for breakfast to share over the next couple of days.
We’ll work together usually – or sometimes Dave will make a special coffee drink or homemade hot cocoa. Most of the time we end up making a baked item, like this brown butter coffee cake that we made, with fresh blueberry topping.
First of all, look at that beautiful color! That warm golden brown is so inviting, I kind of want to use my hand to scoop out a piece and eat it without even bothering with a plate. 🙂
And second of all… let’s talk blueberries. Sweet sweet fruit other than oranges and apples! Am I right? Spring is on the way, my friends. The end of cooking with winter fruits is nigh and I AM READY.
The only bad part is waiting for it to bake… it smells sooooooo good, it’s hard to be patient! Which is why we have coffee, right?
Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream
Ingredients
- 1 cup (2 sticks) Darigold butter
- 2 cups sugar
- 5 eggs
- 2-1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Darigold whipping cream
- 2 teaspoons vanilla extract*
- Blueberry sauce:
- 1/2 cup sugar
- 4 tsp. cornstarch
- 1/2 tsp. grated orange peel
- 1/4 tsp. cinnamon
- 1 cup water
- 2 cups fresh or frozen blueberries
Instructions
- Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.
- Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
- Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely. Makes 16 servings.
- *Lemon or almond extract may be substituted.
- Blueberry Sauce
- Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.
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This recipe is sponsored by Darigold! While I was compensated for this post, my thoughts and opinions are my own.
I am so with you on taking time for breakfast, even on weekdays! I am definitely one of those people who goes to bed excited about what I’m going to have for breakfast the next morning, haha.
Comment by Michelle Lahey — February 26, 2016 at 1:19 pm