When it comes to quick, grab-and-go breakfast options, muffins don’t get nearly the praise they deserve. They’re the meal-worthy cousin to the cupcake, the single-serve version of quick bread — and you can take your pick of sweet or savory.
Chock-full of nuts, fruit, veggies, and more, these 10 muffin recipes are a satisfying way to tackle breakfast on the go.
4.09 / 5 Stars | 24 Reviews
by peep
“Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyn’s recipe.”
We don’t eat like normal people around here. Oh sure, we eat recognizable food — we’re not 3D printing our meals or anything — but because of the particular needs and demands of our jobs, our schedules are a little out of whack. I work from home as a food writer, recipe developer, and photographer; he works during the evenings as an editor for a major online sports media company. There’s always a ton of food (and leftovers!) in our house, but we’re not always both around at the same time to eat it.
Ready for the organized pantry of your dreams? Good news — it’s not as tough as you think it is. Take a few pointers from these pantry role models and you’ll be well on your way.
4.56 / 5 Stars | 60 Reviews
by LORIELEECOOPER
“Serve this surprisingly sweet and spicy spread with cream cheese over crackers.”
I was browsing the bulk bin aisle at Whole Foods recently and something caught my eye: coconut flour. There are so many coconut products out there now that I tend to be a bit skeptical, but I picked some up to try at home. Here’s what I thought!
Is there anything more passé than cupcakes? It’s like 2006 up in here. Even the macaron parlors that were the “next cupcake” and the doughnut-croissant hybrids that were the “next macaron” are old news. And s’mores? My goodness, they’re so trodden, they halfway to becoming a potato chip flavor.
Thank goodness we, as I hope it has been relentlessly established, are hopelessly uncool here at the Smitten Kitchen, as nothing hastens you along the path to being the dorks you remember your parents as faster than having wee ones of your own. We think having a second drink with dinner cutting loose. We consider being woken up at only 6:45 a.m. a triumph. We say things like “eat your broccoli” so often, I swear if you shook me awake in an emergency, this would come out of my mouth first. And when it’s my kid’s birthday, I bring in totally unhip cupcakes for his class to share, and I even enjoy it. (This is when they’ve won. Or, ideally, when you’ve stopped becoming that insufferable parent trying too hard to seem cool.)
… Read the rest of s’more cupcakes on smittenkitchen.com
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Have you ever dreamed of going to pastry school — in Paris, perhaps? Do you lust after show-stopping layer cakes? Do you desire the secrets of perfect chewy cookies? Are you contemplating the mysteries of a sourdough starter, or just wish you were a more adept and confident bread baker?
Now is your moment, because Baking School is coming to The Kitchn! It’s a free 20-day program to become a better baker. You can follow along at home, and it’s all happening here, starting Monday, October 5. Here’s a look at what we’re going to cover over the next four weeks, with a list of the equipment and ingredients you’ll need. Ready to bake? Start here!
