Muffin/Quick Bread Archive

Thursday, April 7, 2016

carrot tahini muffins

carrot tahini muffins

Do you think carrots get nervous around me? I managed to go a full two years after launching this site to bake with them the first time (classic cupcakes, not egregiously carrot-y) and from there, I haven’t stopped harassing them. They’re in salads with harissa and feta, and roasted with cumin in avocado salads, in savory Japanese fritters and in sweet American breakfast pancakes, in afternoon-ish cakes with apple cider and olive oil, and in celebration layer cakes with graham cracker crumbs and cream cheese frosting. They’re in miso-ginger dressing, and then a miso-ginger soup, and then in another soup-salad twinset with crispy chickpeas and tahini.

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Tuesday, February 17, 2015

perfect corn muffins

perfect corn muffins

We escaped the Frozen North this week to someplace warm and tropical and it almost feels like cheating. Shouldn’t we be shivering? Shouldn’t we be eating rib-sticking comfort food and not slurping fresh passion fruit from a spoon? How can we have the audacity to shuffle-smack around in sandy flip-flops while our arctic puffers collect dust in the closet?

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Thursday, October 16, 2014

carrot cake with cider and olive oil

carrot cake with cider and olive oil

Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy thud of a carrot cake loaf I want more of in my life. Sure, there’s a carrot cake cupcake/layer cake in the archives, but it’s a featherweight, for swirls of cream cheese frosting and birthday candle. I wanted breakfast/afternoon snack carrot cake, the kind that comes in thick slices and toasts well with salted butter. In my mind, they’re different. And my mind, as you can gather, ponders these things a lot.

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Friday, May 2, 2014

blue sky bran muffins

blue sky bran muffins

I am likely the last person in New York City to learn about Blue Sky Bakery muffins, and it’s all my fault because I wasn’t paying attention. Why would you, really? Most coffee shops don’t sell muffins worth noting. You can only audition so many flavorless, greasy, tight-crumbed, massive metallic-tasting muffins before not even looking in bakery cases when you go in for your morning fix. Four year-olds, however, are not suspicious — they are insistent. So, one morning over spring break (something you dread when you’re in preschool, live for in high school and college, and I’m sorry to admit, lightly dread again as a parent), when I tried to make the most of our more leisurely mornings with excursions, we got in the terrible habit of splitting one of their fruit-filled bran muffins each morning and by the end of the week, we were so addicted that I had to make them at home.

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Thursday, January 16, 2014

pear and hazelnut muffins

pear, hazelnut and chocolate chunk muffins

We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut.

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Monday, March 18, 2013

coconut bread

coconut bread

Three weeks ago, we together rolled our eyes because it seemed like everyone was either celebrating spring (pea tendrils! meyer lemons!) or on vacation without us, cluttering our social media feeds with shiny, happy scenes on distant beaches. We had a brief but unequivocally necessary pity party because while we were stuck here, shivering, with a fresh layer of sleet accumulating outside. We consoled ourselves with blood orange margaritas.

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Friday, September 28, 2012

crackly banana bread

crackly multigrain banana bread

There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. You like things that are unquestionably delicious. It’s raining and you need something toasty and cake-like to go with your coffee. You’re into recipes you can make with one bowl, and feed a dozen. You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them.

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