How was every one's Fourth of July? Ours was pretty relaxing, we spent the day at the pool with the puppies, went out for a little dinner and fro-yo downtown, and then Robbie and I walked around our neighborhood creepin' on people lighting fireworks. What's a Fourth of July without fireworks, right?!
I do have to admit though, that this year's Fourth of July was a bit of a dud due to the whole midweek thing. Did anyone else feel like it was a Monday, the day after the Fourth? But what made me feel better was when I realized at some point during the day that it was already Thursday. And Friday always comes after Thursday. Score.
So to send you off into the weekend the right way, and this is perfect for those of you who may have some guests for the 'holiday' weekend, I give you....
Butterscotch 'n' Cream Muffins.
This recipe comes from my yet-to-be-trumped favorite book, A Passion for Baking by Marcy Goldman. I've mentioned this book several times on LSM and I'll continue to do so until you buy it. So I guess you have control of how many times I bombard you with those links ☺
Anywho, back to these muffins. Or breakfast cupcakes. You know, they're you're basic cream cheese filled, crunchy pecan streusel topping muffin. Pretty typical...
Or not. I absolutely love these muffins, and to my surprise they weren't as overly sweet as I had thought going in. Though they do have a generous helping of crunchy brown sugar and pecan streusel atop a lovely layer of cream cheese filling, the soft, tender, yet subtle cake rounds out this goodie perfectly. And also gives us an excuse to
shove our faces full to share this treat with our family and friends in the early morning.
Well I hope everyone is having a wonderful 'holiday' weekend thus far. I'll be spending mine relaxing around the house with the pups. They're totally not spoiled.
See you next week! .
- Don't be intimidated by the longer ingredient list, this ENTIRE recipe is made in the food processor so it makes for easy clean up and no mixing!
Adapted from A Passion for Baking
Pecan Streusel Topping:
1 c. finely chopped pecans
2 tbsp. sugar
1/2 c. firmly packed brown sugar
3 tbsp. butterscotch chips
2 tbsp. unsalted butter, cut into chunks
Cream Cheese Topping:
6 oz. cream cheese, softened
1 large egg
1/4 c. sugar
1 tsp. vanilla extract
1/2 c. unsalted butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla extract
1 c. buttermilk
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. finely chopped pecans
- Heat oven to 375°F. Line a regular-sized muffin pan with paper liners and spray liners with non stick cooking spray. Set aside.
- For streusel topping, place pecans, sugar, brown sugar, and butterscotch chips in food processor and grind to a fine meal. Add butter and pulse to blend. Place streusel into a bowl; set aside.
- Without cleaning the food processor, blend together cream cheese, egg, sugar, and vanilla extract until smooth and place into another bowl. Set aside.
- For muffins, blend butter, brown sugar and sugar in food processor until well combined. Add egg and vanilla extract and mix well. Add buttermilk, flour, baking powder, baking soda, salt, and pecans and blend well (make sure no unblended sugar or butter is stuck on the bottom of the bowl).
- Fill muffin cups about half full with batter. Evenly divide cream cheese topping into each cup and then carefully add streusel.
- Bake 30 to 35 minutes or until muffins seem firm to the touch when gently pressed with fingertips. Cool 5 minutes in pan before removing.
Serving: 1 dozen muffins