What’s better than a muffin ready and waiting for your as you sit down to your first cup of coffee for the day? Probably not much. If we weren’t talking it about food, I think it’d be the same feeling as coming home realizing all your laundry had been washed, and folded, and put away.
Now that it’s dark when we wake up, having breakfast pre-made and the coffee ready to go is important to us. Somehow, Casey still manages to not hit snooze. I can’t. At least I know that I have sometime delicious waiting for me in the kitchen.
Blackberry, Cream Cheese, Rye Muffins adapted from Local Milk
- 1 cup all purpose flour
- 1 cup rye flour
- 3/4 cup of sugar
- 2tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 5 oz of cream cheese, at room temp
- 2 eggs
- 3/4 cup buttermilk
- 1 tsp vanilla
- 1/3 cup olive oil
- 1/4 lemon, juiced
- 1/4 cup honey
- 1 cup blackberries
- Brown sugar for sprinkling
Head the over to 400 degrees. Grease the muffins times.
In a separate bowl, combine all the dry ingredients (flours, sugar, baking powder and soda, and salt). Set aside.
In a stand mixer with a paddle attachment, beat the cream cheese and eggs until fluffy. I used a medium speed. Slow down the mixer and add the buttermilk, oil, vanilla, lemon juice, and honey. Mix to combine. Slowly add in the set aside dry ingredients. Don’t over mix these, you want to to just come together.
Fill the muffin tins about 2/3 of the way. I like to use a generous 1/4 cup portion to start and fill in any that look a bit low. Use your fingers to help you sprinkle brown sugar over the top of the muffins.
Bake for 20-30 minutes.
Allow to cool in the muffin tins on a wire rack completely before removing and serving.