For fresh summer produce, heading to the Fulton St. Farmers Market before work has been a real treat. I was surprised that I had any blueberries left for muffins after snacking by the handful. I had just enough to throw into these amazing Orange Almond Blueberry Muffins a few Sundays past.
This is another winning recipe from one of my favorite dessert cookbooks, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I have yet to encounter a recipe in this book that is less than stellar. (This spring I shared the Lemon Cake recipe).
The orange zest and homemade orange juice make these little guys so refreshing and the aroma mixed with the scent of toasting almonds didn’t hurt! You can absolutely store these muffins in an airtight container for a few days, but like any homemade muffin, they are best served hot with butter.
I had intentions to make more of a complete brunch spread, but we couldn’t help making a meal out of these. Neil taste tested an entire pan and I went back for a few myself before they could cool.
Fresh out of the oven!
I love that these muffins turn out on the smaller side, full of flavor. There was just enough blueberry in every bite.
These muffins don’t last long!
Read on for the recipe!
Our fruit basket is overflowing and with spring in the air, I had every excuse to make something decadently sweet and refreshing for a late Easter brunch. Weekends are perfect for ambitious baking projects; waking up early, leisurely eating breakfast and cuddling the pups and tearing up the kitchen in full sunlight. The cake was finished just as Bloody Marys were poured and dinner served. Seriously, set aside a few hours to make this tart treat especially if you aren’t an accomplished egg separator or if you have to run out for forgotten cake flour.
I’m pretty sure we used every kitchen tool and utensil available between my cake, Easter honey baked ham, Neil’s amazing onion garlic potatoes, and roasted veggies and it was all worth it!
The recipe doesn’t specify, but I used Meyer lemons for this recipe to cut the acid a bit. I would love to live somewhere I could grow my own! I threw the leftover slices in my water jar.
The lemon curd is the star of the cake and tart, but not sour. I’m going to attempt the same cake with orange curd and maybe add some blueberries or raspberries to garnish!
Read on for the full recipe and check out the Baked cookbook. Every dessert I’ve tried so far was decadent to the last bite!
I love when Sundays begin slowly, creeping through our drapes just after 7a.m. so that I reach for my silk eye mask and wait for the sound of the dogs at the bedroom door to start the day. Today, I read in the living room and sipped on my tea and a smoothie to hold me over until brunch (or “devil’s meal” as my best friend calls it) with friends at Cygnus 27.
Neil and I love a leisurely weekend breakfast. Anna’s House, the Westsider Cafe and San Chez are among our most frequented spots. For exceptionally beautiful spring beginnings like today, Cygnus 27 Sunday brunch was great. (Also here
Wednesday night (half off signature martinis) happy hour there is also wonderful, but the several dinners we had there weren’t so great. Brunch is what really shines, especially with the city in full sunlight and tables of pastries.
Mimosas, Bloody Marys, Bailey’s in your coffee…such a perfect start to the afternoon. All of the small plates are included, there’s an omelette or sushi bar, bruschetta, and always a massive table of desserts to satisfy my sweet teeth! My favorite is the coffee crème brûlée. In fact, my usual Sunday ritual of baking all afternoon is sitting out in favor of food coma and Kindle time.
I never thought I’d have shoe envy for a boyfriend’s shoes. Neil’s new Cole Haan suede shoes from A.K. Rikks are crispy!
Have a great week!