Bacon cheddar muffins. Muffins with bacon and cheese baked inside! A comforting not-too-sweet and salty breakfast or brunch item. Is there any better way to start the day?
When my husband came home from work with a cookbook, I was surprised (and excited) because that never happens and at the same time in culinary heaven. He also brought with it a sampling of delicious pastries from the chef. The cookbook is Huckleberry.
Chef Zoe Nathan is best known for her pastries that are sold in her Los Angeles restaurants that she owns with her husband Josh Loeb. This particular cookbook was named after her Santa Monica café and bakery of the same name and if you’re a food lover here in L.A., chances are you’ve eaten in one of Zoe’s restaurants.
Huckleberry is a lovely insight into Zoe’s life starting Huckleberry with a foreword about her love of baking and breakfast. The book opens with the list of recipes that takes you from 3:30am muffins, to 10 am coffee and beverages, along with endearing recipes like My Mom’s egg in a hole, to My Dad’s pancakes. Even if you’re not a breakfast person, there is something here that everyone will love.
One of the pastries that I sampled was bacon cheddar muffins. What drew me to make to make these muffins (other than my love of bacon) was that they are not too sweet, but you still get that ‘sweet/savory’ element which I love. The muffins also have cornmeal which gives them great texture and bite.
This book really has really motivated me to get more creative with breakfast and brunch. Even the Barefoot Contessa herself loves this book:
Every once in a while, a cookbook comes along that simply knocks me out. Their book is filled with wonderful tips about life and baking but what inspires me most is that I want to make every single recipe in this book! – Ina Garten
Huckleberry is available in hardback and on Kindle both for sale at Amazon.
- 6 tablespoons unsalted butter cubed, at room temperature
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup ground cornmeal
- 6 tablespoons rye flour
- 1 1/2 tablespoons baking powder
- 1/2 cup + 1 tablespoon canola oil
- 3 tablespoons + 2 teaspoons maple syrup
- 1 cup + 2 tablespoons buttermilk
- 1/2 cup diced Cheddar cut into 1 inch cubes, plus 1/4 cup grated Cheddar
- 6 tablespoons grated Parmesan cheese
- 11 slices cooked bacon coarsely chopped, plus 1 1/2 tablespoons bacon fat, cooled
- 1/4 cup fresh chives parsley or a combo, finely chopped
- Chopped rosemary for garnish
Position a rack near the top of your oven and preheat to 400 degrees F.
Line two 12-cup muffin pans with 15 paper liners, spacing them evenly between the two pans.
In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 1 to 2 minutes until nice and fluffy. Incorporate the eggs slowly, one at a time, beating well after each addition.
Add the all-purpose flour, cornmeal, rye flour and baking powder and mix until incorporated. Add the canola oil, maple syrup, and buttermilk. Scrape the mixer bowl well, making sure everything is well incorporated. Add the diced Cheddar, 4 tablespoons Parmesan, the bacon, and chives. Mix just until dispersed, folding by hand to be sure.
Fill the muffin cups to the very top.
In a small bowl toss the grated Cheddar with the remaining 2 tablespoons Parmesan and sprinkle evenly over the muffins. Bake for about 15 minutes, until nicely browned but not overbaked inside. Garnish with chopped rosemary.
I received a free copy of the cookbook in exchange for my review. All opinions stated are my own and not influenced by the author, publishers or their affiliates in any way.