Muff-Cakes: not a muffin, not a cupcake. This semi-sweet treat can be eaten plain as a delicious muffin or add a bit of icing for a sweeter cupcake like treat!
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Sift above ingredients together in a medium bowl and set aside
- 1 stick unsalted room temperature butter
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- Cream above ingredients together
- 1 cup buttermilk (regular milk works if you don’t have buttermilk)
- Zest of half a lemon
- Juice of 1/2 lemon
- 1 cap of lemon extract (if desired)
- mix together in small separate bowl and set aside.
- 1 large whole egg
- 1 egg yolk
- Fresh Blueberries ( 2 hand fulls, more or less if desired)
- toss blueberries in 2 TBSP of flour until coated
- After creaming butter and sugar, add egg and egg yolk- beat until smooth
- Slowly add flour mixture and milk mixture alternating between, beat until just combined.
- Fold in blueberries gently.
- Fill lined cupcake pan 3/4 full
- Bake at 350 F for 15-18 min or until toothpick comes out clean
Be careful not to over bake. Brown sugar will cause these Muff-Cakes to go from done to burnt in a matter of minutes! Always good to start slow and add more time if needed!
Lemon Buttercream Icing
- 2 sticks unsalted room temperature butter
- 3 cups powdered (confectioners) sugar – sifted
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cap lemon extract (if desired)
- Juice of 1/2 lemon
- Zest of half a Lemon
- 2 TBSP heavy cream
Combine ingredients and whip in blender until smooth.
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