Bakery Lemon and Poppy Seed Muffins are tender, cakey bakery-style muffins with crackly, sugary crunchy muffin tops. Vanilla and almond extracts, fresh lemon juice and lemon zest make these the best lemon poppy seed muffins on the planet.

If you follow along here on the blog, you know I’ve had lemons on the brain for quite some time now. I just can’t help it. When spring and summer finally arrives, I want all things lemon! Last week it was Lemon Poppy Seed Pancakes, and a few weeks before it was Lemon Cream Whipped Cream Filling. This week it’s all about these scrumptious Bakery Lemon and Poppy Seed Muffins.

When I bite into one of these tender, delicious muffins, I’m taken back a decade or two to a lovely little muffin shop in Greenville, South Carolina where we used to live. The muffin shop on Augusta Road was called The Muffin Ma’am. Cutest name ever. Best muffins ever. The shop was nestled in an uppity little shopping plaza alongside a children’s toy store, The Elephant’s Trunk.

Nearby was an upscale children’s clothing boutique named The Grey Goose. I remember shopping in that little plaza with my girlfriends. It was mostly window shopping mind you, but in my book that counts. And then we’d stroll to The Muffin Ma’am for a hot cup and a top-notch muffin. It was an experience, and nearly impossible to step inside those magical doors and not break into a full-blown cheery “Do You know the Muffin Man” hum.

This simple recipe comes together easily in one bowl. Combine the dry ingredients and sugar in a mixing bowl. Stir in the remaining wet ingredients and mix by hand until just combined.

Pour into muffin tins. Bake at 325° for 30-35 minutes until muffin crowns are crackly and just turning golden.

When I was experimenting in the kitchen with this recipe, I was aiming for that tender, cakey muffin, with the crackly, rounded tops and sugary crunch I fondly remember at The Muffin Ma’am. These Bakery Lemon and Poppy Seed Muffins with vanilla and almond extracts, also fresh lemon juice and lemon zest are just like those muffins…an experience.

The kind you bake easily on a lazy Saturday morning and savor with your favorite catalog and a hot cup. Hope you enjoy these scrumptious muffins!

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Bakery Lemon and Poppy Seed Muffins

Tender, bakery-style lemon poppy seed muffins with crunchy, sugary crackly tope. Made with fresh lemon juice, lemon zest and almond extract.

Course muffin

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Author Allie Taylor

Ingredients

• 1 1/2 cups sifted flour
• 1 1/8 cups sugar
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 2 eggs beaten
• 3/4 cup milk
• 2/3 cup vegetable oil
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons fresh lemon zest
• Optional: 2 tablespoons white sparkling sugar

Instructions

• Combine flour, sugar, salt, and baking powder in mixing bowl
• Mix well with fork.
• Stir in beaten egg, milk, oil, vanilla extract, almond extract, poppy seeds and lemon zest.
• Do not overmix.
• Distribute batter evenly into muffin tin.
• Optional: sprinkle muffin tops with white sparkling sugar.
• Bake at 325° for 30 - 35 minutes until muffin crowns are just turning golden and tops are crackly.

You may also like: Sweet Almond Glazed Lemon Poppy Seed Bread

The post Bakery Lemon and Poppy Seed Muffins appeared first on Through Her Looking Glass.

You’ll love this Almond Glazed Lemon Poppy Seed Bread. It’s a moist and scrumptious sweet bread with a crackly almond glaze. This is a notch above your typical lemon poppy seed bread. And if you’re an almond extract lover like me, you’ll love it!

It’s still been cold and snowy around here. I do hate to bring up that s-word, ‘snow’ in the middle of April. Can’t wait for the arrival of the warmer spring weather and blooming flowers! Hope springs eternal.

We moved into our new house last July. An interesting thing about moving to a new house in mid to late summer is that you don’t know what to expect in the way of spring bulbs or flowers in the yard.

It’s actually kind of fun, the mystery of it all. The anticipation and not knowing what to expect. I hope we have daffodils, and pink tulips and peonies and lilacs. And hydrangeas. (Is that too much to ask?) Probably. I especially love lilacs…

I look forward to the mystery shoots wending their way to the surface. And strolling around our new yard and woods, discovering what’s been hibernating under a blanket of white all winter.

So let’s talk quick bread! This Almond Glazed Lemon Poppy Seed Bread is a very simple recipe and lovely in the spring and summer. You won’t even need an electric hand mixer. I mix it together with a wooden spoon or my trusty King Arthur bread dough whisk.

When the two loaves comes out of the oven, they should cool on a rack. Heat the glaze on the stovetop while the bread cools for a bit. Then poke holes in the warm bread with a wooden skewer or toothpicks, drizzling the syrupy glaze over the top.

It seeps in deep and dries crackly on the top and sides. Mmmmm… this scrumptious bread disappears so fast at my house and it will at yours too!

I make this recipe often for a few reasons. It makes two loaves, making it ultra convenient. Gift one and use the other, or freeze for later. (And it does freeze beautifully.)

The house smell heavenly, like an almond lemon sugar cookie. It’s easy to make, and goes perfectly with a cup of tea or alongside a main dish salad at lunch or dinner.

Almond Glazed Lemon Poppy Seed Bread not only tastes amazing, but makes a pretty presentation. A rectangular serving plate beautifully showcases this yummy quick bread.

Tips for Making Almond Glazed Lemon Poppy Seed Bread:

• Use two 9″ by 5″ loaf pans for this recipe.
• Line the loaf pans with parchment paper for easy clean up.
• Healthier: substitute liquid coconut oil for the vegetable oil.
• This recipe makes two 9″ X 5″ loaves. Eat one, freeze the other.
• If baking in a convection oven, reduce temperature from 325° to 300°.
• Cool the loaves on a rack for 5-10 minutes after removing from the oven.
• Stir together the glaze in a saucepan on the stovetop after removing the loaves from the oven.
• Poke holes with a toothpick or wooden skewer into the top of the bread.
• Spoon warm glaze onto the warm loaves, letting it soak in.
• Save a little glaze, it will thicken as it cools. Then spoon over the bread for a pretty presentation.
• I use my electric knife to cut thin, even slices that don’t fall apart.

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Almond Glazed Lemon Poppy Seed Bread Recipe

Course Quick Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 loaves

Author Allie

Ingredients

Bread:

• 3 cups sifted flour
• 2 1/4 cups sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 3 eggs beaten
• 1 1/2 cups milk
• 1 1/3 cups oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2 tablespoons poppy seeds

Glaze:

• 3/4 cup sugar
• juice of 1 lemon about 2 Tablespoons
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

Bread :

• Combine flour, sugar, salt, and baking powder in a mixing bowl.
• Mix well.
• Stir in eggs, milk, oil, vanilla extract, almond extract and poppy seeds.
• Stir until just mixed and pour into two greased and floured 9" X 5" loaf pans, or line with parchment paper.
• Bake at 325 degrees for an 1 hour and 15 minutes or until done.
• It may take as long as an hour and a half.
• (Bread should look golden on top and a cake tester/toothpick should come out clean.)
• Cool on wire rack for 5-10 minutes, then spoon on glaze.

Glaze:

• Heat sugar and lemon juice until sugar dissolves, stirring occasionally.
• Remove from heat. Blend in vanilla and almond extract.
• Poke holes in bread that has cooled for 5-10 minutes, then spoon glaze on top.
• Cool an additional twenty minutes, then remove from the pan.

Notes

Use medium sized 9" X 5" bread pans. Grease and flour pans or use parchment paper. Watch closely at the hour and fifteen minute mark as the bread bakes. After cooling for twenty minutes, slide a sharp knife around the edges of the bread before removing from the pan. If you have one, use an electric knife to slice the bread. This helps keep the pieces intact.

You may also like: Jordan Marsh Blueberry Muffins

The post Almond Glazed Lemon Poppy Seed Bread appeared first on Through Her Looking Glass.

This Moravian Yeast Roll recipe is easy, even if you’ve never worked with yeast before. The dough requires no kneading and just one rise. The resulting rolls are soft and pillowy! This is the delicious homemade yeast rolls recipe I make for all of our special holidays.

Jump to Recipe

Why You’ll Love This Recipe

I love these Moravian Yeast Rolls hot and fresh from the oven! Split ’em in half, and let the butter melt in between. Mmm… these yeast rolls are divine.

Often requested for Easter and other family holiday meals, this great recipe was passed on to me years ago by a friend originally from the Winston-Salem, North Carolina area. I’m so thankful and I’ve been baking them ever since. (Thanks Tina!)

Who Were the Moravians?

They were followers of a mainstream protestant religion that eventually settled in Winston-Salem, North Carolina nearly 250 years ago. The Moravians originated in the Czech Republic around 1415 from the followers of Jan Hus.

They made their way as missionaries from Germany to Pennsylvania, then settled in Winston-Salem on 10,000 acres of land known as the Wachovia Tract. They contributed significantly to the area’s rich culture, including excellent food like these Moravian Yeast Rolls!

Key Ingredients

• Hot Water and Luke Warm Water: You’ll need the former to activate the yeast, and then use the latter when preparing the batter for these homemade yeast rolls.
• Melted Butter: To brush over the risen raw balls of Moravian yeast roll dough. This ensures golden brown, crispy tops for your homemade yeast rolls.
• Sugar: Yeast is a living organism, and like any living thing it needs food to survive. The sugar in the yeast mixture not only sweetens these homemade yeast rolls, but it feeds the yeast while it’s activated and helps the dough rise.

How To Make Them

There’s no kneading involved in this simple recipe, great for those who haven’t worked with yeast before. Use a Kitchen Aid stand mixer to easily combine the ingredients.

(Or some elbow grease and a big wooden spoon.) Cover dough tightly and refrigerate several hours or overnight. Then remove from the refrigerator and punch down the dough. (That’s the fun part!)

Use kitchen shears or a sharp knife to cut the dough into 16 equal portions. Loosely shape into rolls and place in a greased 9 X 13″ baking pan.

Let rise in a warm place for 1-2 hours until nearly doubled in size. I place them in a barely warm (not hot) oven to cut the rising time in half. Lightly brush with melted butter just before baking.

Bake for 10 minutes in a 400° oven or ’til golden brown. Mmmm….I can almost smell them now!

Storage Instructions

• Store baked and cooled Moravian yeast rolls in an airtight container or plastic bag at room temperature for up to 4 days.
• Freeze cooled and cooked or par-cooked homemade yeast rolls in an airtight, freezer-safe container or plastic bag for up to 3 months. Freeze in an oven-save aluminum pan for easier baking later on!
• Reheat cooked yeast rolls in the microwave for a few seconds to warm, or from frozen in the oven at 350 degrees for 10 minutes or so until warmed through or completely cooked.

More Side Dish Recipes To Try

• Bacon-Wrapped Jalapeño Poppers
• Lemony Garlic Roasted Asparagus
• Crunch Broccoli Salad with Bacon
• Brown Butter Almond Green Beans
• Easy Caramelized Onions

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Moravian Yeast Roll Recipe

Love these soft pillowy Moravian Yeast Rolls, hot and fresh from the oven. Split 'em in half, melt butter in between. These easy yeast rolls are divine.

Course No Knead Yeast Rolls

Prep Time 4 hours hours

Cook Time 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 16

Author Allie Taylor

Ingredients

• 1 cup hot water 120-130 degrees
• 1 teaspoon salt
• 6 tablespoons shortening or butter flavor Crisco
• 1/4 cup sugar
• 1 pack dry granular yeast or 1 tablespoon
• 2 tablespoons luke warm water
• 1 egg beaten
• 3-4 cups flour (bread flour or regular flour)
• 2 tablespoons melted butter

Instructions

• Combine hot water, salt, shortening and sugar.
• Separately, dissolve yeast in 2 tablespoons warm water.
• Allow shortening mixture to cool to lukewarm.
• Add in dissolved yeast mixture.
• Using a stand mixer, combine the above with beaten egg and enough flour to make a soft dough.
• Start by adding 3 cups flour, continue adding more flour if still sticky, up to 4 cups.
• (I usually use about 3 1/2 cups)
• Cover and refrigerate dough several hours or overnight.
• Briefly knead dough by turning it over onto itself several times to smooth it out.
• Divide into sixteen equal portions using kitchen shears or a sharp knife.
• Shape into 16 round dough balls and place evenly spaced in greased 9 X 13" baking pan.
• Let rise 1-2 hours or until almost doubled in bulk.
• (Rising in a warm oven cuts the rising time in half.)
• Gently brush with 2 tablespoons melted butter just before baking.
• Bake in a 400 degree oven ten minutes or 'til lightly browned.

The post Moravian Yeast Roll Recipe appeared first on Through Her Looking Glass.

Pumpkin Chocolate Chip Bread: moist, tender pumpkin bread, studded throughout with chocolate chips! Perfect sweet nibble with an afternoon cup of tea. This easy quick bread recipe makes two generous loaves, one for you, one for a friend!

I tend to be an all or nothing kind of girl. Maybe that’s why I couldn’t resist topping off this Pumpkin Chocolate Chip Bread with a generous sprinkle of extra chocolate chips after baking. The chips got all melty and made a scrumptious chocolate “crust” on top!

Fall is finally arriving here in New Hampshire. The days have been warmer than usual, but the nights have been cool enough to coax out the bright colors. There’s nothing more beautiful to me in autumn than the vivid reflections in a still pond or lake. Like a painting.

The days have been full around here as I’m sure they have been at your house too! There’s always a bit of commotion at the beginning of the school year with a new schedule and various sports, classes and activities starting. Corn husks and mums flank my front door now, and pumpkins sit on the steps.

I mentioned in my last post that we were looking for a very special kind of dog for Hudson. (Hudson is our youngest with special needs.) The excellent news is, that after twenty-four years of being the solo girl in the house, I’m no longer alone! Wahoo. Her name is Chloe and she’s got four furry legs, an enormous pink tongue and chocolate brown cow eyes. Need I say more?

She’s a beautiful yellow lab we found at a nearby rescue. Finding Chloe was like finding a needle in a haystack. Most of the dog rescues have puppies, but we needed a very special CALM dog for Hudson. I researched the inventory of thirty different rescues before I found her. They say she’s five, but I think she’s probably older. And that’s ok.

She’s the sweetest, gentlest dog you can imagine. You may remember that Hudson is terrified of dogs. So the day he came home from school and discovered Chloe here, he hid in my office for most of the afternoon. But the wonderful thing is, that nearly a week in now, Hudson is acclimating amazingly well. Chloe has been so patient, wagging her tail at him hopefully from a distance.

In fact, I spied Hudson sneaking her a piece of his hamburger under the dinner table a few nights ago, followed by a little pat. So as you can imagine, there’s lots of promise for both Chloe and Hudson in this budding new relationship. (!) We are incredibly grateful things are going so well.

So my aunt and uncle dropped by as they were passing through town this past weekend, and I shared some of this scrumptious Pumpkin Chocolate Chip Bread with them. My aunt’s eyes twinkled as she pulled out the harvest loaf with chocolate chips that she had baked for us! So funny, we’re definitely on the same page here.

Hers has chocolate chips and nuts, but the one I’m sharing today has just the chocolate chips FYI. I’m anxious to try hers, but since I’d already cut into mine, I popped hers in the freezer. So nice to have something delicious to look forward to, all tucked away. (Thanks Aunt J!)

Tips for Making Pumpkin Chocolate Chip Bread:

• Don’t over mix! You won’t even need your electric mixer for this recipe.
• Add in a cup of chopped walnuts or pecans if desired.
• Optional: Sprinkle on extra chocolate chips immediately after baking for a special treat.

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Pumpkin Chocolate Chip Bread

Ingredients

• 4 eggs
• 1 1/4 cups liquid coconut cooking oil or vegetable oil
• 1 cup water
• 1 - 15 ounce can pumpkin
• 3 cups coconut sugar or white granulated sugar
• 3 1/4 cups all purpose flour
• 2 1/2 teaspoons pumpkin spice
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons baking soda
• 1 1/2 cups semi-sweet or dark chocolate chips
• Optional: extra 1/2 cup chocolate chips for sprinkling on top after baking.

Instructions

• Preheat oven to 350°.
• Grease and lightly flour (or line with parchment paper as I did) two, 9" by 5"metal loaf pans. Set aside.
• In large mixing bowl, whisk together 4 eggs and oil.
• Stir in sugar until well combined.
• Stir in canned pumpkin and water until thoroughly combined.
• Set aside.
• In small mixing bowl, stir together flour, pumpkin spice, baking soda and salt.
• Stir flour mixture into wet ingredients until just combined.
• Pour into the two 9" by 5" prepared loaf pans.
• Bake at 350° for an hour and fifteen minutes or until cake tester comes out clean.
• Optional: sprinkle with extra chocolate chips immediately after removing from the oven.
• Let loaves cool for about thirty minutes before loosening edges with a sharp knife and removing from the pan.
• Enjoy this bread warm or cool completely before slicing.

You  may also enjoy: Lemon Poppy Seed Bread w/Almond Glaze

The post Pumpkin Chocolate Chip Bread appeared first on Through Her Looking Glass.

Pain Au Chocolat (Chocolate Croissant Recipe): Light, flaky, chocolate-filled buttery croissants with chocolate drizzle. Impressive bakery-style pastries. Easily made with store bought croissant dough (in the tube) in the refrigerated case. (Use chocolate sticks from King Arthur Flour or chocolate chips.)

As I sit inside, cozy and warm, musing on this dreary late March Monday morning, the rain drops are pelting down hard outside. Drum, drum, drumming on the windows and rushing out the down spouts. It’s bone chilling cold out today, and I’m thankful it’s only rain, because it snowed all day on Saturday.

I’ve had this Pain au Chocolat on my mind to make for quite some time, and this morning just seems right. The overcast sky is dark and foreboding. And while the calendar says spring, shouldn’t there be a fifth season, between spring and winter? Because it’s not quite winter and it’s definitely not spring. In the Northeast we call this raw. A wet, raw day like today needs a bright spot. This Chocolate Croissant Recipe fits the bill.

Pain Au Chocolat is the French way of saying chocolate bread. So I’m not getting all fancy on you, pinky promise. I studied French in high school and college, but only a few key words and phrases still stick. (Let’s not mention that to my professors, s’il vous plaît.) I clearly remember ‘bonjour’ (hello). And ‘bon voyage’ (have a great trip). And ‘merci’ (thank you).

And then there are the crucial words like ‘pain’ (bread). And ‘chocolat’ (chocolate). Very important words indeed. In fact, just north of us in Concord, NH is a lovely pastry shop on Main Street, Bread and Chocolate! Such a magical place. You can only imagine the tantalizing aromas when you slip inside and view the vast array of scrumptious pastries behind the glass.

This Chocolate Croissant Recipe is one of the easier and more impressive recipes I’ve shared. I’m needing easy about now because we’re in the middle of moving across town to a new home. The boxes are everywhere, pictures are down off the walls and we’re sorting through the mountains in the attic and basement with ‘give’, ‘yard sale’ and ‘toss’ piles everywhere. We’re simplifying! And with spring on the horizon, it feels good.

And this recipe is simple too. Use store bought croissant dough (in the tubes, by the biscuit tubes) in the refrigerated case. Wrap the dough around a chocolate stick or two. (Chocolate chips work fine also). Brush lightly with a simple egg wash and bake! Drizzle with melted chocolate. This Chocolate Croissant Recipe makes a wonderful treat for dessert, tea or an indulgent breakfast with a steaming mug of coffee. Light and flaky chocolate-filled croissants: bake a scrumptious batch today!

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Pain au Chocolat (Chocolate Croissant Recipe)

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 1 package refrigerated croissant dough
• 16 pain au chocolat sticks or 1/2 cup chocolate chips
• 1 egg beaten with a pinch of salt
• 1/3 cup chocolate chips melted

Instructions

• Preheat oven to 375°.
• Pop open can of croissant dough.
• Unroll the dough and smooth it flat.
• Separate into triangles.
• Place 2 chocolate stick (or a line of chocolate chips) at the wide end of the triangle and roll up in the croissant dough, ending with the narrow end.
• Lightly brush with egg wash.
• Bake on a parchment-lined baking sheet at 375° for 9 -12 minutes until just turning golden brown.
• Cool, then drizzle with melted chocolate.

You may also like: Brick Street Chocolate Cake

The post Pain au Chocolat (Chocolate Croissant Recipe) appeared first on Through Her Looking Glass.

These Jordan Marsh Blueberry Muffins are legend here in New England! Big, tender, bakery-style muffins are studded with juicy blueberries and topped with crunchy sugar to yield the best blueberry muffins recipe. The ultimate weekend brunch muffin with history and beautiful Boston memories!

What Are Jordan Marsh Blueberry Muffins, Exactly?

If you aren’t from New England, or if you were born after 1990, you might not know what a Jordan Marsh Blueberry Muffin is. And that would be a travesty. So let’s get you educated. (And fast!)

• Jordan Marsh was a Boston department store that started in 1841. It grew to be a regional department store chain in New England until 1996, when the last of the Jordan Marsh stores were converted to Macy’s.
• Jordan Marsh was one of the first stores ever to offer charge accounts (thanks, I think) and a money-back guarantee. It was also the first department store ever to feature electric lights, glass showcases, telephones, and elevators.
• For many years, the flagship Jordan Marsh store in Boston housed the Enchanted Village at Christmas time. The Enchanted Village was a detailed and lavish Christmas display that covered an entire department store floor.
• But today, we’re talking about the famous Jordan Marsh Blueberry Muffin! On the first floor of the Jordan Marsh flagship store in Boston’s Downtown Crossing was a lovely bakery that sold big and yummy sugar-topped blueberry muffins. These are legendary in the Boston area. To quote the December 2004 issue of the Boston Globe: “For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic.”

Why I Love These Blueberry Muffins

My mom always made these Jordan Marsh Blueberry Muffins when we were growing up. They’re sweet, moist and cakey inside, packed with luscious blueberries. The muffin tops are crunchy and sugary, while the interior is moist and fluffy. (Even Elaine would approve!)

Jordan Marsh Blueberry Muffins are a huge treat in our house. Thanks for this great recipe Mom! These muffins are easy to make with consistently fantastic results.

Surely many of you grew up visiting Jordan Marsh in Boston and elsewhere eating fresh, sugar-topped blueberry muffins. Hope this recipe brings back fond memories!

Key Ingredients

You only need some standard baking ingredients and big, blue, juicy blueberries to make the absolute best blueberry muffins recipe ever in the comfort of your own home.

• Butter: One stick softened to room temperature.
• Sugar: Just white, granulated sugar; brown sugar — even light brown sugar — would make the muffin batter too dark. Save some for topping the muffins before baking, too!
• Eggs: Two large eggs also at room temperature. 
• Milk: Just a half of a cup will do the trick! I prefer whole milk for baking, but you can use whatever you have in the fridge.
• Flour: You’ll need all-purpose for this homemade blueberry muffin recipe.
• Salt: Anything sweet always needs a little salt to compliment the sugar, so add just half of a teaspoon to this recipe.
• Baking Powder: Helps these muffins rise, along with the eggs. 
• Vanilla: Always opt for pure vanilla extract over the imitation stuff!
• Blueberries: I prefer using fresh, local berries, but you could still use frozen. Just make sure to thaw and drain them before baking, if you do.

How To Make the Best Blueberry Muffins

1. Prep: Preheat your oven to 375 degrees, and get your ingredients ready for measuring.
2. Mix the Wet Ingredients: With a stand or hand mixer, cream butter and sugar together until fluffy. Scrap down the sides of your bowl with a spatula, and add the eggs, one at a time. Mix well after each.
3. Add the Dry Ingredients: In a separate bowl, sift dry ingredients together or mix well with a fork. Add them to the creamed butter mixture, alternating with milk and vanilla, and ending with the flour mixture.
4. Fold in the Blueberries: Add them in very gently by hand with a spatula so they don’t burst.
5. Bake the Muffins: Grease muffin pan well and carefully grease the top of the muffin pan also to protect the tops. Be sure to use tin foil muffin cup liners also. Fill muffin cups completely full. (A cookie scoop works nicely) Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or ’til golden brown. Cool in pan for 20 minutes.
6. Serve and Enjoy: Gently loosen muffin “crowns” from the top of muffin pan with small, sharp knife and remove muffins from the pan. Allow them to cool on a wire rack until they’re cooled enough to eat. Serve warm and enjoy!

Tips and Variations

• If blueberries were frozen, thaw and drain; then sprinkle with some extra flour to absorb the blueberry juice. The muffin stays whiter if you use fresh blueberries.
• I prefer to use King Arthur’s Sparkling White Sugar for sprinkling on top before baking. It doesn’t melt, and stays very crunchy!
• The muffin tops will spread less if you refrigerate the batter (in the muffin pan) for 30 minutes before baking.
• Be sure to grease the tops of your muffin pan well. Also use foil muffin liners. Paper just doesn’t hold up well enough for this recipe.
• Feel free to swap out the berries in this recipe! Raspberries, strawberries, cranberries, blackberries, and pitted cherries would also be delicious.
• Love lemon? It’s a great flavor to pair with blueberries (or any berries, really.) Garnish these homemade blueberry muffins with some freshly grated lemon zest, or make a simple glaze out of powdered sugar and fresh-squeezed lemon juice!

Storage, Freezing, and Reheating Instructions

• Store leftover blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days. Wrap each muffin in plastic wrap to maximize freshness.
• Freeze cooled, cooked muffins in an airtight, freezer-safe container or plastic bag for up to 3 months. Again, wrap each muffin in plastic wrap to maximize freshness and keep them from sticking to one another.
• Reheat by allowing the muffins to thaw in the fridge or at room temperature, then warming in the microwave for 15-30 seconds.

More Bakery-Style Recipes To Try

• Lemon and Poppy Seed Muffins
• Homemade Fresh Strawberry Crepes
• Blueberry Pound Cake
• Raspberry Cream Cheese Coffee Cake
• Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting
• Easy Scotch Shortbread Fingers
• Chewy Oatmeal Raisin Cookies

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Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins....served at the Jordan Marsh Bakery. Legendary in the Boston area for decades. Gigantic, moist blueberry muffins with sugary, crunchy muffin tops.

Course Muffins

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Allie Taylor

Ingredients

• 1/2 cup butter room temperature
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 2 1/2 cups blueberries if frozen, thaw and drain
• 2 tablespoons sugar for topping

Instructions

• With a mixer, cream butter and sugar until fluffy.
• Add eggs, one at a time.
• Mix well after each.
• Separately, sift dry ingredients together or mix well with a fork.
• Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.
• (If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)
• Fold in the berries very gently.
• Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)
• Be sure to use tin foil muffin cup liners also.
• Fill muffin cups completely full. (A cookie scoop works nicely)
• Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or 'til golden brown.
• Cool in pan for 20 minutes.
• Gently loosen muffin "crowns" from the top of muffin pan with small, sharp knife and remove muffins from the pan.
• Big, beautiful, yummy muffins... comin' your way!

Notes

The muffin stays whiter if you use fresh blueberries.

If you use frozen, thaw and drain first. Then sprinkle the blueberries with an extra tablespoon or two of flower to absorb some of the blueberry juice before gently stirring in to your batter.

Frozen blueberries or fresh, these muffins look and taste fabulous.

I prefer to use King Arthur's Sparkling White Sugar for sprinkling on top before baking: it doesn't melt and stays very crunchy!!! YAY for crunchy sugar!

The muffin tops will spread less if you refrigerate the batter (in the muffin pan) for 30 minutes before baking.

Be sure to grease the tops of your muffin pan well. Also use foil muffin liners. Paper just doesn't hold up well enough for this recipe.

The post Jordan Marsh Blueberry Muffins appeared first on Through Her Looking Glass.

Healthier Oatmeal Streusel Blueberry Breakfast Cake is a moist coffee cake, perfect with a steaming cup in the morning. Plump, juicy blueberries baked in tender coffee cake topped with crunchy oatmeal streusel topping. What’s not to love?

White whole wheat flour replaces all-purpose flour and coconut oil replaces butter, making this Blueberry Breakfast Cake a healthier breakfast option! All the goodies and none of the guilt.

Last week we spent some time over the school break up in Vermont where my extended family have a lake cottage. I really love visiting, we spent a lot of time there growing up. Great memories.

But it snowed. Yep. Four inches during the last week of April. I could not have been more surprised. So whaddya do when it snows on “spring” break in Vermont?

You snuggle up in blankets, watch the white stuff float down on the lake through big picture windows. You brew coffee. And lots of it. You read good books, play Dutch Blitz, UNO and monopoly. Hum I’m Dreaming of a White Christmas…. all the while dreaming of SPRING instead. It will come. (But when?)

There’s a cozy little country store in West Danville. Hastings Store. It’s been there for as long as I can remember. Inside are the bare essentials for small town life in Vermont.

A few groceries. An ice cream case. Homemade soaps. Post office boxes. A mail window. Friendly folk. Rockers on the front porch.

And a little bakery counter where they make the fresh cider doughnuts every morning at the crack of dawn. So delicious still warm. And they always have the best fresh blueberry coffee cake. My Jon absolutely cannot resist that coffee cake.

It was the blueberry coffee cake last week that inspired me to try making one at home. I’ve been experimenting a good bit baking with coconut oil, and often replace all purpose flour with white whole wheat flour in recipes. So I thought I’d combine the two in this easy recipe and see what happened.

This Blueberry Breakfast Cake is the scrumptious result! It turned out tender and flavorful, packed with plump, juicy blueberries and a crunchy oatmeal streusel topping. We all loved it and I hope you do too.

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Healthier Oatmeal Streusel Blueberry Breakfast Cake

Tender blueberry coffee cake with crunchy, oatmeal streusel topping. Healthy and delicious breakfast cake.

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 9

Author Allie Taylor

Ingredients

Blueberry Cake:

• 1 1/2 cups white whole wheat flour divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs separated
• 1/2 cup solid coconut oil or butter or shortening
• 1 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups blueberries washed

Oatmeal Streusel:

• 1/4 cup raw rolled oats
• 1/2 cup white whole wheat flour
• 1/2 cup brown sugar
• 1/4 cup coconut oil melted (or butter)

Instructions

• Grease an 8" X 8" square pan. Or line with parchment paper. Set aside.
• In a small mixing bowl, beat egg whites until stiff. Set aside.
• Measure 1 1/2 cups white whole wheat flour into a medium sized mixing bowl.
• Set aside 2 tablespoons of that flour. (To flour berries with later)
• Add baking powder and salt to the flour in the mixing bowl and stir well.
• In a separate mixing bowl, cream solid coconut oil together with sugar with an electric hand mixer.
• Mix in well beaten egg yolks.
• Add dry ingredients alternately with milk, beginning and ending with flour mixture.
• Flour berries with the remaining 2 tablespoons of flour. Set aside.
• Gently fold egg whites into the batter, then add vanilla and floured berries.
• Spoon batter into prepared pan.
• Separately, in small mixing bowl, stir together rolled oats, flour, brown sugar and melted coconut oil.
• Sprinkle streusel topping on of blueberry batter.
• Bake for 40 minutes at 350° or until golden and cake tester comes out clean when tested in the center.

You may also like: Blueberry Pound Cake

The post Healthier Oatmeal Streusel Blueberry Breakfast Cake appeared first on Through Her Looking Glass.

This Jordan Pond House Best Popover recipe is sure to be a hit at your house! These popovers are known regionally as the best popovers in all of New England. If you’ve never tried a popover before, you’re in for a real treat.

Jump to Recipe

What Are Popovers?

A popover is a light, fluffy muffin made from a thin eggy batter that rises to form a hollow shell when baked. That airy shell is typically served hot and slathered with butter and strawberry jam.

You can easily buy an expensive gourmet popover baking mix, but since there are only 5 ingredients — flour, milk, eggs, salt, and baking soda — why not make your own? The taste is just as delicious, and popovers are so easy to make.

The baking technique for making popovers is a crucial element to this recipe. There’s lots of beating with your electric hand mixer. And absolutely no opening the oven door and peeking! This could cause the popovers to deflate, similar to a soufflé. 

The Famous Jordan Pond House at Acadia National Park

If you’ve ever visited the Acadia National Park in Bar Harbor, Maine, you likely know about the Jordan Pond House — a lovely tea house on Park Loop Road inside the park.

Jon and I visited Acadia National Park and The Jordan Pond House seven summers ago when we spent a romantic long weekend in Bar Harbor, Maine, celebrating our anniversary. We stayed at the Primrose Inn in Bar Harbor, which is a gorgeous 1878 Victorian-era bed & breakfast. Acadia National Park is a stunning park with beautiful trails, mountain vistas, and incredible views.

On our way home from the long weekend, we stopped at The Jordan Pond House for popovers and a glass of iced tea. They serve afternoon tea with popovers every day from 11:30-5:30. We heard about the popovers over the weekend. And after savoring one, we “popped” into the gift shop to buy a popover pan that included the famous Jordan Pond House “Best Popover Recipe.”

These popovers are known regionally as the best popovers in New England, and they’re not hard to make. Just follow the easy directions below from “The Story of Jordan Pond,” published by the Acadia Corporation.

Key Ingredients

You only need 5 ingredients to make the best popovers ever at home! As far as dry ingredients go, you’ll need to sift together all-purpose flour, salt, and baking soda. For the wet ingredients, all you need is whole milk and room temperature eggs. That’s all!

How To Make the Best Homemade Popovers

These popovers take less than an hour to make, and only require 5 simple ingredients that you probably have in your pantry right now. So, get to baking!

1. In a large bowl, add the eggs and mix at a high speed until they are doubled in size, which should be around 2-3 minutes. You want to incorporate a lot of air into the eggs (especially the egg white) so that the batter is light and fluffy. Once the eggs are whipped, turn the speed down. Pour the milk in, and whisk until everything is fully incorporated.
2. Continue mixing, and add the sifted dry ingredients (flour, salt, and baking soda). Once everything is mixed well, but not overly so or to the point that the whipped eggs have deflated, add the remaining milk, and continue whisking for another minute.
3. Grease the muffin pan, and add it into the 425 degrees F oven to preheat for 5 minutes. While the pan is preheating, strain the batter to prevent lumps, and then divide the mixture equally into the muffin pan. 
4. Bake in the middle shelf for 15 minutes, and then reduce the temperature to 350 F. Bake for another 15-20 minutes, then carefully remove from the muffin tin, and serve warm with softened butter and jam. Enjoy!

Tips and Tricks

• Popover pans can be substituted with a regular muffin pan, but there will be a slight difference in the height of the popovers since the muffin pan is shorter.
• Have your eggs sitting at room temperature for at least an hour before mixing the batter for best results.
• To get a smooth batter, sift the flour before mixing it into the eggs. And also, strain the batter before adding it to the muffin pans.
• Avoid opening the oven in the first 15 minutes so the popovers get the right form and texture.

What To Serve with Popovers

Popovers are traditionally served warm or hot with butter and strawberry jam. They can also be served savory with butter, sliced ham or turkey, or even taco filling. They can be served sweet with Nutella, chocolate ganache, sweet marscarpone, or pie filling.

More Baked Goods Recipes To Try

• Fresh Strawberry Crepes
• Cream Cheese Coffee Cake
• Lemon Poppy Seed Muffins
• Birthday Cupcakes
• Jordan Marsh Blueberry Muffins

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Jordan Pond House Best Popover Recipe

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Allie Taylor

Ingredients

• 2 large eggs at room temperature
• 1 cup whole milk
• 1 cup sifted all purpose flour
• 1/4 teaspoon salt
• Speck of baking soda

Instructions

• Preheat oven to 425°.
• Sift and measure flour, salt and soda. Set aside.
• Beat the eggs at high speed until lemon colored (2-3 minutes).
• On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.
• Add slowly (with mixer going on slow speed) the dry ingredients.
• When mixed, stop beating.
• Scrape sides of the bowl with a spatula.
• Beat at medium speed and slowly add the remaining milk.
• Beat 2 minutes.
• Place well-greased muffin tin or popover pan into oven to warm up for five minutes.
• Turn mixer to high speed and beat 5-7 minutes.
• Batter should be smooth and about the thickness of heavy cream.
• Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.
• Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.
• Without opening the oven, reduce the temperature to 350° and bake 15 - 20 minutes longer.
• Popovers are best served at once, but may be kept in the warm oven for up to five minutes.
• Serve immediately with butter and strawberry jam.

The post Jordan Pond House Best Popover Recipe appeared first on Through Her Looking Glass.

If you love fluffy homemade biscuits, then you’re going to love this recipe for Mile High Buttermilk Biscuits. Are they really a mile high? Well what do you think?

I’ve been called the queen of hyperbole before, and it just rolled right off. “Sticks and stones will break my bones but names will never hurt me.” Ha. (It’s not true though is it. Names can hurt.)

So when I say these biscuits are a mile high, I may be exaggerating just a teensy tiny as the queen of hyperbole. But you’ll forgive me just this once, right? What I’m trying to say is, these are tall, light & fluffy biscuits worthy of your time and effort making them.

I don’t remember having homemade biscuits very often growing up. But later when we moved south, oh my. It was all about the biscuits! They really know how to make the biscuits down south. Steaming hot, flaky, slathered with melting butter or dripping honey. And my personal favorite: fresh strawberry jam!

Then we moved back north in 2004 and now I can’t even remember who the wonderful person was that introduced me to The Original Bakewell Cream. But they should get a gold medal or at least a blue ribbon. Because I started making the recipe for Bakewell Cream Biscuits on the back of the Bakewell cream tub and they’re the best biscuits ever! At least as good as those fabulous, flaky southern biscuits. Bakewell Cream is manufactured in Maine, quite near and dear to my heart as a New England girl. Bakewell Cream is actually a leavening agent that promises better baking, and you can buy it in many New England grocery stores or on-line here at King Arthur Flour. (If you can’t get your hands on Bakewell Cream, you may substitute 4 teaspoons of baking powder and omit the baking soda in this recipe.)

Today I’m sharing a slight variation of the biscuit recipe on the back of the tub of Bakewell Cream and calling them Mile High Buttermilk Biscuits. Even if they’re not really a mile high, I think you’ll still love ’em. I use buttermilk instead of milk. And butter instead of shortening.

I also use these Mile High Buttermilk Biscuits as the base for my Old-Fashioned Strawberry Shortcake recipe.

Hope you love these easy, Mile High Buttermilk Biscuits!

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Mile High Buttermilk Biscuits

A light and fluffy biscuit that rises high.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16

Author Allie Taylor

Ingredients

• 4 cups flour
• 4 teaspoons Bakewell Cream
• If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup cold butter
• 1 3/4 cup cold buttermilk
• extra buttermilk for brushing tops of biscuits

Instructions

• Mix and sift dry ingredients into a large mixing bowl.
• Add butter and mix with a pastry blender.
• Add buttermilk all at once and stir quickly with a fork.
• (You may need to add a little more buttermilk to make a nice soft dough.)
• Turn out on a floured board and knead 5 or 6 times.
• Roll or pat into a rectangle that is 3/4" thickness.
• Cut with biscuit cutter and place on baking sheet.
• Brush tops of biscuits with buttermilk.
• Bake at 475° for 5 minutes.
• Turn off heat and leave in the oven for 5-10 minutes until golden brown.

Notes

If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream and omit the baking soda.

You may also like: Old Fashioned Strawberry Shortcake

The post Mile High Buttermilk Biscuits appeared first on Through Her Looking Glass.

Tender and moist, this scratch made Sour Cream Coffee Cake with pecans is the perfect coffee cake for breakfast or brunch. Sour cream and pecan streusel topping make this a five star coffee cake you’d expect to find in your local coffee shop!

Well it’s been a wonderful but freezing week here. Ever since I told you in Little Experiment about that Sour Cream Coffee Cake with pecans that our wonderful Ravelry hostess baked us on Monday, I’ve been thinking about it.

And how all my boys would love to wake up to that coffee cake this weekend. I didn’t even know if I had the ingredients on hand, but hunted in the pantry, rustled up some pecans kind southern friends sent for Christmas.

Then I was presented with a gift, a carton of farm fresh eggs this very morning. YES! Even a green one in the mix, totally made my day.

That green egg was my green light to go ahead and make this Sour Cream Coffee Cake today. It was easy to make, just ten ingredients. No surprises.

Then I thought about you. How I’d told you about it earlier this week, how dense and wonderful it tasted…. and likely your mouth was watering too. So to be fair, thought I should share it here. Hopefully you’ll have the ingredients on hand.

(Or some kind soul will show up at the door with them. Ha.) Bake this coffeecake in a bundt pan. If you don’t know what a bundt is, you’re in good company.

This coffee cake recipe comes from The Silver Palate Cookbook. “Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes.

Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published.” Buy one here: Silver Palate Cookbook

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Sour-Cream Coffee Cake

Sour-Cream Coffee Cake: A moist, dense coffeecake with pecans, perfect for brunch or any other special occasion.

Course Breakfast/Brunch

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Author Allie Taylor from The Silver Palate Cookbook

Ingredients

• 1 cup sweet butter 2 sticks
• 2 3/4 cups granulated sugar divided
• 2 eggs beaten
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Hood sour cream
• 1 tablespoon vanilla extract
• 2 cups shelled pecans coarsely chopped
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°F.
• Grease a 10 inch bundt pan and lightly dust the inside with flour.
• Cream together butter and 2 cups of the sugar.
• Add eggs, blending well, then sour cream and vanilla.
• Sift together flour, baking powder and salt.
• Fold dry ingredients into the creamed mixture, and beat until just blended. Don't overbeat.
• In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
• Pour half of the batter into the bundt pan.
• Sprinkle with half of the pecan and sugar mixture.
• Add remaining batter and top with the rest of the pecan mixture.
• Set on the middle rack of the oven and bake for 55 minutes at 350° or until cake tester inserted in the center comes out clean.
• Serve warm.

Notes

Serve warm, 30 minutes after it comes out of the oven.

Sour Cream Coffee Cake

Here’s another favorite coffee cake recipe: Jewish Coffee Cake

The post Sour Cream Coffee Cake appeared first on Through Her Looking Glass.