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Flour Bakery Blueberry Muffins

Flour Bakery Blueberry Muffins | afoodieaffair.com

I have quite a few Blueberry Muffin recipes on this blog, and have made quite a few versions that were all delicious. Knowing how delicious the treats are at Flour Bakery, I knew I just had to try their Blueberry Muffins.

I have made these muffins twice before posting this. The first time they were super delicious. The second time they ended up super delicious…but not before a little work, or should I say aggravation! I mixed the batter, put it into the muffin cups, put into the oven. When I was cleaning up, I realized I forgot to put the 10 tablespoons of melted butter in the batter! I quickly removed the muffins from the oven as they hadn’t started baking yet. Problem is, how I am going to get the batter out of the muffin papers? I tried to tip the pan and help the batter into a bowl, but some of the papers fell in the bowl. So I did my best to get the batter out of the papers, so I can add in the butter and start over with a new pan and papers. Even I tried my best to make sure no papers were in the batter, wouldn’t you know someone got a muffin with a paper in it? Thank God it was someone I knew and when I told her the story she found it comical. Moral of the story is, even with this mishap, the muffins still turned out fantastic! It was a morning to remember, but certainly won’t stop me from making these delicious muffins in a very short time.

I got this recipe online for Flour Bakery’s Blueberry Muffin recipe. I don’t yet have any of Joanne Chang’s cookbooks, but rest assured, I will will be getting them in short order!

Flour Bakery Blueberry Muffins | afoodieaffair.com

The smell of these muffins cooking is phenomenal! My mouth is watering just smelling them! If you are a lemon lover like I am, you will certainly appreciate the lemon zest in the batter, giving it just the right hint of lemon.

If you like a cakelike muffin, you will LOVE these muffins. The combination of the lemon zest and blueberries bursting in your mouth is unreal!

This recipe is easy to make. Just making sure you melt the butter ahead of time so it cools, and getting the eggs, milk and sour cream at room temperature is key. Once you have made the recipe once, you will know for the next time.

This recipe is a true keeper and will be your “go to” recipe for years to come!

I haven’t tried the Banana Muffin version yet, but are dying to try it!

Flour Bakery Blueberry Muffins
Author: A Foodie Affair
This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.
Ingredients
  • Vegetable oil or cooking spray for the pan
  • 1 lb. (3-1/2 cups) unbleached all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1-1/3 cups granulated sugar
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 1 cup whole milk, at room temperature
  • 1 cup crème fraîche or sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp. finely grated lemon zest
  • 1-1/2 cups fresh (washed, dried, and picked over) or frozen (no need to thaw) blueberries
Instructions
  1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin and then line with paper or foil baking cups. (Spraying the pan keeps the muffin tops from sticking to the pan’s surface.)
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium bowl, whisk the sugar, butter, milk, crème fraîche or sour cream, eggs, egg yolk, and zest until well combined.
  3. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened; the batter will be lumpy, and there should still be quite a few streaks of dry flour. Sprinkle the blueberries on the batter and fold them in until just combined. (The batter will still be lumpy; don’t try to smooth it out or you’ll overmix.)
  4. If you have an ice cream scoop with a “sweeper” in it, use it to fill the muffin cups. Otherwise, use two spoons to spoon the batter in, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch.
  5. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the muffin tin cool on a rack for 15 to 20 minutes. Use a table knife to separate the tops, and then invert the pan and pop out the muffins.
Notes
Variations: [br][br]Cranberry-Orange Muffins: In place of the lemon zest and blueberries in the batter, add orange zest and chopped fresh cranberries.[br][br]Banana-Walnut Muffins: Don’t add any zest to the batter. Instead add 1-1/2 cups thinly sliced ripe banana and 3/4 cup coarsely chopped toasted walnuts.

Flour Bakery Blueberry Muffins | afoodieaffair.com

 

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Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake | afoodieaffair.com

I am a sucker for coffee cakes. And, anything with apples in it. Hence, this gorgeous Apple Cinnamon Coffee cake recipe.

I am obsessed with Pinterest! In the car during long rides (no, I am not driving….), on the Ipad while watching TV (obviously I am not watching….), and anytime I have some free downtime. I find all kinds of ideas for decorating, crafts, recipes, table settings, vacations, wonders of the world, you name it.

That’s where I found this great Apple Cinnamon Coffee cake recipe from omgchocolatecakes.com.

This Labor Day weekend its quite a bit cooler than the summer’s been. There is a touch of Fall in the air, so this coffee cake featuring apples, is perfect.

Apple Cinnamon Coffee Cake | afoodieaffair.com

It’s super easy to make. Make sure you make in the 8″ springform pan though. If it were made in a regular cake pan, a good amount of the crumbs would come off the cake by the time you flipped it. The springform is the way to go.

Mine took a little longer to cook than the recipe called for, but that’s not unusual for my oven for some reason, so I just cooked until the blade of a knife came out clean.

This cake is perfect for taking anywhere, and everyone will be astonished it looks so good!

Apple Cinnamon Coffee Cake
Author: A Foodie Affair
Ingredients
  • For cinnamon streusel crumb:
  • 1 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter -melted
  • 1/2 teaspoon vanilla
  • 1 large (or 2 small) tart apples-peeled and chopped
  • For the cake:
  • 4 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • For apple cider glaze (optional):
  • 1/2 cup powdered sugar
  • 1 1/2 -2 Tablespoons apple cider
Instructions
  1. Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
  2. To make cinnamon streusel crumb in a bowl, whisk together dry ingredient, add melted butter and vanilla and stir until the mixture is evenly moist, set aside.
  3. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, add egg and beat well, then add vanilla and sour cream and beat again.
  4. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
  5. Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
  6. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
  7. Before remove the ring of springform pan run a thin knife around the cake.
  8. To make the optional glaze, whisk together powdered sugar with apple cider and drizzle over the cake.

 

 

 

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Blog/ Breads, Muffins & Pretzels/ Front Page/ Home Page

Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.com

What better way to start off the Memorial Day weekend, than with these great Lemon Blueberry Muffins with Streusel Topping! Trust me…there isn’t one! Sitting on the porch, with a great cup of java, and these delicious muffins.

These muffins have a great lemon scent as there is lemon zest added. Just enough to taste without becoming overpowering (although it is my belief that you can never over do lemon…). The delicious crunch of butter and cinnamon on top just makes the whole thing.

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.com

I found this great recipe on Fifteen Spatulas blog…what a great site. You should definitely check it out. I’ve book marked quite a few recipes to try in the future!

Back to these great muffins….they are super easy to make…anyone can do it.

I always use fresh blueberries that I freeze. They never stick together and are perfect for this recipe. They are also delicious when cooled, which makes them perfect for lunchboxes, make and takes, etc.

You’ve just gotta try this great recipe! Thanks Joanne for such a great recipe!

HAPPY MEMORIAL DAY!

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.com

Lemon Blueberry Muffins with Streusel Topping
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 8 oz all purpose flour (about 1.5 cups)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • pinch of salt
  • Zest of 2 lemons
  • 1/3 cup vegetable oil
  • 1 extra large egg
  • 1/3 cup milk
  • 2 cups blueberries
  • For the Streusel Crumb Topping:
  • 1/2 cup sugar
  • 2.5 oz flour (1/2 cup)
  • 1/4 cup butter
  • 1 tsp cinnamon (cinnamon goes beautifully with blueberries)
Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.
  2. In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use.
  3. For the muffins: Whisk to combine the flour, sugar, salt, baking powder and lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.
  4. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don’t worry, a few lumps will bake out.
  5. Dump in the blueberries, and fold them in gently. Use a scoop to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

 

 

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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins | afoodieaffair.com

Now I’ve made a LOT of Blueberry Muffins, but none were as good as these Blueberry Coffee Cake Muffins by the Barefoot Contessa! And what a perfect day to make them…Mother’s Day! The one day you can eat as many as you want with no weight gain….right???

Blueberry Coffee Cake Muffins | afoodieaffair.com


I wasn’t sure where the “coffee cake” came from in the title. I always assimilate coffee cake with cinnamon. And there’s no cinnamon in these. It is probably the texture…they are a little more cakelike that traditional muffins…which is fine with me…just the way I like them! Bursting with delicious blueberries, the cake soft, and the tops were nice and crunchy. They keep beautifully, unlike a lot of muffins, and the recipe makes quite a few.

Try to use fresh blueberries if you can get them. Trust me, you won’t regret making these delicious muffins, time and time again.

Blueberry Coffee Cake Muffins | afoodieaffair.com

Blueberry Coffee Cake Muffins
Author: A Foodie Affair
Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems
Instructions
  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

 

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Apricot Almond Coffee Cake with Crumble Topping

Apricot Almond Coffee Cake | afoodieaffair.com

I love coffee cakes…And this Apricot Almond Coffee Cake with Crumble Topping is nooo different! Who doesn’t love tender coffee cake, with bites of sweet Apricot jam, and crunchy almond topping?

I got this from a Cooking with Paula Deen magazine that I cut out years ago. I cut receipe’s I want to make out of magazines and organize them in a file folder pocket file so I can review them when I’m looking for something to make. Believe it or not I finally got to make it! I think the recipe was from 2011! 

Apricot Almond Coffee Cake | afoodieaffair.com

I can tell you it was well worth the wait. You can make this with fresh strawberry jam, raspberry jam, and flavor that suits you.

It is perfect for a bake and take function, and keeps well for days.

Apricot Almond Coffee Cake | afoodieaffair.com

 

 

Apricot Almond Coffee Cake with Crumble Topping
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Coffee Cake:
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • 1 1/2 cups apricot preserves (I used Polaner All Fruit with Fiber)
  • Crumble Topping (recipe follows)
  • Crumble Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup butter
  • 1/4 cup sliced almonds
Instructions
  1. Preheat oven to 350. Spray a 13×9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream.
  4. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping.
  5. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
  6. Making Crumb Topping:
  7. In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
  8. Note: Can be made with literally any kind of jam.

 

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Flour Bakery’s Banana Bread

Flour Bakery Banana Bread | afoodieaffair.com

When I say, this Banana Bread is delicious…I MEAN delicious!!!

Flour Bakery is in nearby Boston, and they have the most delicious treats!

This banana bread recipe literally fills the loaf pan almost to the top. While normal banana breads take an hour to cook, this one takes over an hour to cook all that banana deliciousness! So don’t make when your in a hurry…cause this Banana Bread is not in a hurry! But I assure you, the delicious taste and texture of this Banana Bread is well worth it. The smell in the house if heavenly…you can hardly wait to take it out, let it cool, and dig in! And the bread is so moist and rich in flavor.

Hurray for Flour Bakery! If you’re fortunate enough to live near it…you can go buy this delicious Banana Bread…if not…you’re in luck…here’s the recipe you’ll hold on to for a lifetime!

* I baked in an Emile Henry ceramic loaf pan. At 350 degrees, I found it took a lot longer than the 1 hour recommended cooking time. It could be my oven, it could be the pan, but I continued to cook (about an hour and a half), until a knife came out clean. The loaf tasted super delicious, but may be too brown for some people. I may try cooking at 325 degrees next time, to see if it browns less. Your results may be entirely different on the length of time to cook, and browning process, but the taste and moisture in this loaf will not be effected, certainly if it wasn’t in the hour and a half it took to cook mine. My loaf was still super moist!

Flour Bakery’s Banana Bread
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped
Instructions
  1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
  2. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

 

 

Blog/ Breads, Muffins & Pretzels/ Front Page

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins | afoodieaffair.com

This is my first post in a while…. What better re-start than these Pumpkin Doughnut Muffins?

I started my Shopafoodieaffair store on Amazon as a fun side thing, and I’m afraid it is taking a whole lot more time than I estimated! I have time for very little lately, some say that is a good thing, some not…..

I was looking for something “Fallish” to make for church this morning, and started looking at my Pinterest pins, saved some time ago.

I came up with these Pumpkin Doughnut Muffins from Damn Delicious, and as the title explains they are “damn delicious”. Taste exactly like a Pumpkin Cake Doughnut with a delicious glaze on top, just to make sure you get that extra sweetness. You can also make them without the glaze if you wish, they are delicious all on their own!

What a perfect start to a cool Fall morning!

Pumpkin Doughnut Muffins | afoodieaffair.com

 

Pumpkin Doughnut Muffins
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
  • For the Doughnuts:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups canned pumpkin puree
  • 1/3 cup Greek yogurt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the glaze:
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda and salt.
  3. In a medium bowl, whisk together pumpkin puree and Greek yogurt.
  4. In the bowl of an electric mixer fitted with paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in vegetable oil and vanilla until well combined. Beat in eggs, one at a time, until well combined. With mixer on low speed, add dry ingredients and pumpkin mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  5. Scoop the batter evenly into the muffin tray. Place into oven and bake for 13-15 minutes, or until a tester inserted in center comes out clean.
  6. To make the glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed.
  7. When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
  8. Allow glaze to set before serving.

 

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Maple Oat Nut Scones

Maple Pecan Scones | afoodieaffair.com

I saw these Maple Oat Nut Scones on an episode of the Pioneer Woman. Knowing how obsessed I am with Maple (I use a touch of it every morning on my oatmeal), I decided this would be a great recipe to try.

Scones are great because they are generally not too sweet. Unless you put this great Maple icing on them, that is!

Maple Pecan Scones | afoodieaffair.com

You can probably omit the icing if you don’t like things too sweet, but they are totally delicious with it. I brought them to church and they disappeared!

So whether you’re making them for your family or taking to an event, these are surely going to be a hit.

Maple Oat Nut Scones
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Scones:
  • 2-3/4 cups All-purpose Flour
  • 1/2 cup Regular Oats, Ground In A Food Processor Or Blender
  • 1/3 cup Sugar
  • 2 Tablespoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
  • 1/2 cup Pecans, Finely Chopped
  • 3/4 cups Heavy Cream (more If Needed)
  • 1 whole Egg
  • 1 teaspoon Maple Extract
  • Icing:
  • 5 cups Powdered Sugar, sifted
  • 1/4 cup Whole Milk
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Strong Coffee
  • 2 teaspoons Maple Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
  3. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  4. Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
  5. Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn’t have much color on them at all.) Remove from the oven and allow to cool completely.
  6. Combine all the icing ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
  7. (Scones will keep nice and fresh for days in a plastic zipper bag.)

 

 

Blog/ Breakfast & Brunch/ Cakes/ Coffee Cakes/ Desserts/ Front Page/ Home Page

Strawberry Cream Cheese Coffee Cake

Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

I pinned this recipe for Strawberry Cream Cheese Coffee Cake as I have many others, quite a while ago. I finally decided to make it. Wow, have I been missing out!

It really reminds me of the cougan’s I make, only they have a fruit filling with the streusel on top. Even the dough for the base is prepared very similar.

I made in an 8″ Springform pan…it came out of the pan like a breeze. And there’s nothing like going to all that trouble of making the cake, only to have it plop on the floor!

Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

I just wish I brought home some of the 8″ wax circles I sell in my store…I had to cut the circle out for the bottom of the pan with scissors… Use it though, it does help it release from the bottom tons easier.

You can use jam instead of the fresh strawberry jam, but I would highly encourage you to make the jam from fresh berries, as it tastes a whole lot better in my opinion. And the fresh jam only take a couple minutes to make…literally.

Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

When you’re looking for a special cake to make for a brunch, this is the perfect solution. Try it, you won’t be disappointed!

Strawberry Cream Cheese Coffee Cake
Author: A Foodie Affair
Ingredients
  • Butter Cake & Crumb Topping:
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter, cold and cut into chunks
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sour cream (full fat)
  • 1 large egg
  • 1 tsp vanilla extract
  • Cream Cheese Filling:
  • 1 – 8oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg
  • Strawberry Filling:
  • 1 1/2 cup fresh strawberries, cut into pieces
  • 3 tbsp sugar
  • 3 tsp water
  • 1.5 tsp cornstarch
Instructions
  1. Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
  2. Prepare the strawberry jam.
  3. Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
  4. Prepare the cream cheese filling.
  5. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
  6. Prepare the cake.
  7. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
  8. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  9. Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Source: Joans Food Wanderings
Strawberry Cream Cheese Coffee Cake | afoodieaffair.com

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Orange Glazed Muffins

Orange Glazed Muffins \ afoodieaffair.com

Orange Muffins full of citrus flavor and then glazed with more citrus flavor. Can you get enough? I think not…

These are perfect accompaniment for first thing in the morning with coffee and a newspaper (or in my case, my Ipad)! I love reading the newspapers from all over the country, and it’s easy to do these days with a computer.

Orange Glazed Muffins | afoodieaffair.com

These muffins are not too sweet, and have a perfect citrus flavor. The consistency of the cake is more muffin like, compared to the Glazed Doughnut Muffins I just made that has more cakelike consistency.

Orange Glazed Muffins \ afoodieaffair.com

Orange Muffins
Recipe Type: Muffins
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • For the muffins:
  • 1 cup milk
  • ½ cup freshly squeezed orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks (16 tbsp.) unsalted butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tbsp. baking powder
  • ½ tsp. salt
  • Zest of 1 orange
  • For the glaze:
  • ¼ cup freshly squeezed orange juice
  • 1½ cups confectioners’ sugar
  • 1-2 tsp. orange zest
Instructions
  1. Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
  2. Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
  3. To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.

From Annies Eats

Blog/ Breads, Muffins & Pretzels/ Front Page/ Home Page

Glazed Doughnut Muffins

I pinned these great Glazed Doughnut Muffins from Sweet Pea’s Kitchen blog, and never got to make them. Wow! Was I missing out!

The taste and texture of these muffins (I almost said doughnuts) is exactly like a homemade doughnut! The spices are perfect (you can even see them in the close up above)! The crumb is perfect in my opinion. Dunked in the sweet glaze, and you’ve got a slice of heaven! They are that good! What’s not to like about tender muffins spiced perfectly with cinnamon and nutmeg, dunked in some sweet and slightly spice with cinnamon glaze???

glazed-doughnut-muffins-main

They are super easy to make. I doubled the recipe as I was taking these to church, and 12 are just no where near enough. The only problem with doubling is, you can’t forget you’re doubling the recipe, and mess up with the measurements of any of the ingredients. It might not be a bad idea to write down the doubled recipe so you’ll know everything’s right.

I forgot to change my rack to the next level up in the oven, so they scorched a little on the bottom. So, make sure to raise your oven rack up one level, and watch them in the oven. They were still delicious, and that gives me an excuse to make them again next week to get it right!

Glazed Doughnut Muffins | afoodieaffair.com
I added a little cinnamon to the glaze also. You could also add a little orange zest to the glaze.

Seriously, these muffins are one’s you want to make sooner than later. They are perfect for this cold winter’s day (and anytime of year) with some piping hot coffee.

Glazed Doughnut Muffins
Author: A Foodie Affair
Ingredients
  • For the Muffins:
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
  • For the Glaze:
  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon vanilla
  • 2 tablespoons hot water
  • Sprinkle of cinnamon
Instructions
  1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. In a separate bowl, mix baking powder, baking soda, nutmeg, cinnamon, salt together. In a 2 cup measuring cup, add milk and vanilla. With mixer on low speed, stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
  3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool before glazing.
  4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

 

 

Blog/ Breads, Muffins & Pretzels/ Breakfast & Brunch/ Front Page/ Home Page

Ambrosia Muffins

Ambrosia Muffins | afoodieaffair.com

These Ambrosia Muffins were good. I mean really good! And super moist!

I had never heard of Ambrosia Muffins before until I saw them in Taste of the South Magazine’s Cake & Pie December 2014 issue. There are many delicious looking recipes in there…I hope I have time to make them all!

Ambrosia Muffins | afoodieaffair.com
Getting back to these delicious muffins, they are loaded with dried cherries, crushed pineapple, orange zest, and are bound together with delicious coconut milk. These great muffins are topped with a buttery, crunchy topping that features coconut and pecans. They couldn’t be easier to make, you don’t even need a mixer! The tart chewy cherries are delicious mixed with the sweetness of the coconut and pineapple!

As with everything you make with nuts, taste them first if you’ve had them for a while, to make sure they’re fresh. There is nothing worse than using all of your ingredients and finding out you’ve used stale nuts. You’ll know they’re stale by their taste…they taste awful!

I made them and brought them to church, and need I say, there were none left to bring home!

Whether you’re making these for a brunch, lunch, breakfast, pot luck, or just for your family, these are surely a winner!

Ambrosia Muffins | afoodieaffair.com

Ambrosia Muffins
Recipe Type: Breakfast
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 18
Deliciously tasty and moist tropical muffins.
Ingredients
  • Muffins:
  • 2-1/2 c. all purpose flour
  • 1 c. granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1-1/3 c. unsweetened coconut milk
  • 1 (8 oz) can crushed pineapple, drained
  • 1/3 c. canola oil
  • 2 large eggs, lightly beaten
  • 1 Tbsp orange zest
  • 1 c. dried tart cherries
  • Topping:
  • 2/3 c. all purpose flour
  • 2/3 c. firmly packed light brown sugar
  • 6 Tbsp unsalted butter, softened
  • 1/4 c. chopped pecans
  • 1/4 c. Sweetened Flaked Coconut
  • 1/2 tsp. salt
  • 1/2 tsp. orange zest
Instructions
  1. Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Spray liners with nonstick cooking spray, set aside.
  2. For muffins: In a large bowl, stir together flour, sugar, baking powder and salt. In a medium bowl, stir together coconut milk, pineapple, canola oil, eggs and zest. Add coconut milk mixture to flour mixture, stirring just until combined. Stir in cherries. Divide batter evenly among prepared muffin cups.
  3. For topping: In a small bowl, stir together flour, brown sugar, butter, pecans, coconut, salt and zest until crumbly. Sprinkle topping evenly over batter filled cups.
  4. Bake until a wooden toothpick inserted in center comes out clean, 15 to 18 minutes.

 

Blog/ Breakfast & Brunch/ Coffee Cakes/ Front Page/ Home Page/ My Lemon Obsession

Lemon Blueberry Scones

Lemon Blueberry Scones | afoodieaffair.com

Lemon Blueberry Scones. What can I say…lemons and blueberries go with Summer, like peanut butter goes with jam!

When I noticed these great scones that I pinned on Pinterest from the blog Bebookbound, I knew I just had to make them. 

Half Sheet Parchment | Shopafoodieaffair.com

I will say, the dough was a little wet for a scone dough. My Mom’s recipe uses sour cream, and I think that makes a world of difference in the ending consistency. And after all, you do have to cut them into triangles or rounds, and put them on your parchment. I have adjusted the recipe posted here by increasing the flour 1/4 cup, to see if it stiffens up the dough a bit. I also cut the circle of dough into triangles instead of circles, but left them on the parchment without separating as I usually do. The edges didn’t get crunchy and browned as they do when separated, but cooked nonetheless.

European Lemon Zest | Shopafoodieaffair.com

The streusel topping on top added an extra crunch and flavor.  I wasn’t sure about the oat/brown sugar topping with the lemon blueberry, but not to worry, it blended beautifully. And the added lemon drizzle on top of that made them delicious! I added some King Arthur European Lemon Zest from my store to the tops after drizzling.

These were super delicious to make for a weekend morning, when you can just relax on a chair on the porch, sip coffee, and enjoy the beautiful day!

Lemon Blueberry Scones | afoodieaffair.com

Lemon Blueberry Scones
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2-1/2 c. flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 Tbsp sugar
  • 1/2 c. (1 stick) cold butter
  • 3/4 c. buttermilk
  • 1 egg
  • 3/4 c. blueberries
  • grated zest from lemon
  • Streusel Topping:
  • 1/4 c. oats
  • 1/4 c. brown sugar
  • 1 Tbsp butter, melted
  • 1 Tbsp flour
  • Lemon Glaze:
  • 1/2 c. freshly squeezed lemon juice
  • 2 c. confectioner’s sugar
  • 1Tbsp butter, melted
Instructions
  1. Preheat oven to 400 F.
  2. Place the flour, baking powder, salt, baking soda and sugar together into the bowl of a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas.
  3. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
  4. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter, or into triangles. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.
  5. Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

 

Don’t forget to follow your lemons theme all the way to your table with this great Lemon Basil Paperware! We offer three sizes of napkins, two sizes of paper plates, paper placemats and even aprons.

Lemon Basil Paperware | Shopafoodieaffair.com

 

 

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Apple Cinnamon Muffins with Apple Crumb Topping

Apple Cinnamon Muffins | afoodieaffair.com

This Fall morning its raining and quite chilly. I knew exactly how to warm up the house. With a batch of these Apple Cinnamon Muffins with Apple Crumb Topping. I pinned them on Pinterest a while ago from the HowToSimplify blog.  I knew they would be perfect for this Sunday morning.

Boiled Cider | afoodieaffair.com

I doubled the recipe where I was not making these just for myself. I added some Boiled Cider to the mix, just to pump up some of that apple flavor. And boy, does it pump up the flavor. Apples are added to the muffins and the topping. The recipe was super easy, and they smelled DELICIOUS baking!

These muffins are loaded with cinnamon apple and are the essence of a Fall day.

What could be better than the smell of cinnamon and apples baking on a Sunday morning?  Not much.

Apple Cinnamon Muffins | afoodieaffair.com

 

Apple Cinnamon Muffins with Apple Crumb Topping
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Muffins:
  • 1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)
  • 1 cup sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon plus 2 pinches salt
  • 1 tablespoon cinnamon
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 stick unsalted butter, melted
  • For the crumb topping:
  • 1/3 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, melted
  • 3 tablespoons diced apple
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
  2. Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples
  3. Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.
  4. Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
  5. Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.

 

Blog/ Breakfast & Brunch/ Cakes/ Coffee Cakes/ Desserts/ Home Page

Cinnamon Roll Coffee Cake

Cinnamon Roll Coffee Cake | afoodieaffair.com

I will tell you, the first time I saw this recipe, I thought it was another one of those made from refrigerator cinnamon rolls. But when I began reading I realized that was not it at all. And, the recipe was extremely easy! Something you pull together in 10 minutes, literally. Before I read the entire recipe I was thinking I would have to make a caramel topping on the stove first. Not so. You just mix together 4 ingredients, and put in the pan. Done. The streusel mixture is blended in the food processor in a jiffy. The the batter is mixed in the electric mixer!

Cinnamon Roll Coffee Cake | afoodieaffair.com

I know I’ve said this a million other times, but I really mean it this time…..OMG, was this coffee cake “OVER THE TOP“! Well, I should say, IF your love moist coffee cake with a cinnamon filling, and IF you love crunchy cinnamon topping (which ends up being the bottom), and only IF you love the gooey caramel pecan topping….then ONLY will you agree, this IS “THE BEST” coffee cake you’ve ever eaten. Now its hard to mess up coffee cake…what’s not to like? But this coffee cake is like none other I’ve ever tasted, that’s for sure.

Vietnamese Cinnamon | shopafoodieaffair.com

It just so happens that I LOVE caramel. It just so happens that I LOVE moist coffee cake, and that crunchy cinnamon topping….LOVE, LOVE. Make sure to use the BEST Cinnamon you can for this recipe. This cake is incredible, and a must for gift giving at holiday time, because the person you give it to, will remember it for a long time!

Cinnamon Roll Coffee Cake | afoodieaffair.com
Thanks Cuisine At Home for another great recipe!

Cinnamon Roll Coffee Cake
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • For the Caramel, Stir:
  • 3/4 cup brown sugar
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 cup chopped pecans
  • For the Streusel, Pulse:
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 4 Tbsp unsalted butter, sliced
  • 1 Tbsp ground cinnamon
  • 1/4 tsp. table salt
  • For the cake, Whisk:
  • 1/2 cup buttermilk
  • 1/4 cup lowfat vanilla yogurt (used plain yogurt w/vanilla ext.)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
Instructions
  1. Preheat oven to 350°; coat a 9″ cake pan with nonstick spray.
  2. For the caramel, in a small bowl, stir together brown sugar, cream, and salt. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
  3. For the struesel, pulse 1/2 c. brown sugar, 1/3 cup flour, 4 Tbsp butter, cinnamon, and 1/4 tsp salt in a food processor until fine. Set aside.
  4. For the cake, whisk together 1-1/2 cups flour, baking powder, baking soda, and 1/2 tsp. in a small bowl.
  5. Whisk together the buttermilk, yogurt, and eggs in a measuring cup with a pour spout.
  6. Beat 1 stick unsalted butter with the granulated sugar with an electric mixer just until combined. Alternately add flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture. Blend only enough to incorporated the dry ingredients into the batter.
  7. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over streusel; top with remaining streusel.
  8. Bake coffee cake until a toothpick inserted in the center come out clean, 50-60 minutes. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen the cake. Invert cake onto a serving plate while hot.Let coffee cake cool slightly before cutting.
  9. Due to the sticky top, you may find it better to cut with an electric knife to get more uniform cuts.

 

 

 

Blog/ Breads, Muffins & Pretzels/ Breakfast & Brunch/ Front Page/ Home Page

Apple Cinnamon Scones

Apple Cinnamon Scones | afoodieaffair.com

I guess it’s true when they say we are all creatures of habit. I saw this Apple Cinnamon Scone recipe on King Arthur Flour site and knew I had to make them. But wait, didn’t I already post a recipe for Apple Cinnamon Scones before? I looked it up. Yes, I did. But it was a completely different recipe, so this one’s fair game.

It looked totally delicious with the apple chunks, cinnamon chips and applesauce, instead of the more common sour cream or cream. This was looking interesting. Knowing how good the recipes I’ve made from the cooks at King Arthur Flour were in the past, I new I was in for a treat.

Apple Cinnamon Scones | afoodieaffair.com

The method for making the scones was very similar to all the other scone recipes I’ve made. I grate the frozen butter into the dry mixture just as I would any other. Everything else went together easy-peasy.

I will say the only challenge was that the dough when putting on the sheet before putting in to the freezer, was pretty sticky. Even with the flour it was still pretty sticky. But I muddled through and got them in to the freezer. They smelled wonderful baking in the oven. Just make sure to watch them from 16 minutes on, as they can burn easily… especially if you are on the computer, instead of watching the timer!

These scones were delicious! And a perfect way to welcome Fall!

Apple Cinnamon Scones | afoodieaffair.com

Apple Cinnamon Scones
Recipe Type: Breakfast – Brunch
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Rich with cinnamon and apples, these scones are perfect for a breakfast treat.
Ingredients
  • Scones:
  • 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened preferred
  • Topping:
  • 3 tablespoons coarse white sparkling sugar or granulated sugar
  • 1/2 teaspoon ground cinnamon
Instructions
  1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
  2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  3. Stir in the chopped apple and cinnamon chips.
  4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.
  8. To make the topping: Stir together the coarse or granulated sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
  9. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
  10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  12. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
  13. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Notes
Prep time does not include the 30 minutes in the freezer.