when marion cunningham passed away earlier this summer, the new york times published her famous coffeecake recipe — a truly wonderful recipe (not too sweet, well balanced, comforting like a mother’s hug).
i baked it following the recipe to a tee the first time around — loved it! the second time around, i decided that it would go nicely with the sage that i had growing in a pot on my window sill. i used about 6 sage leaves, chopped up and folded into the batter at the very end. next time, i’d probably use double the amount of sage, as the flavour wasn’t quite strong enough.
if you haven’t already, do bake marion’s favorite cake (with or without the sage)!
i have muffins on my mind. and i think it’s because i can’t seem to find any muffin flavours that i like at the coffee shop near my house. plus, i had some baby bananas too cute to throw away but definitely a few days past their prime. but really, does anyone need an excuse to make some quick and easy muffins their way?
Muffin o Mornin’ (aka. The What I Like in Muffins Muffin)
(makes about a dozen)
||1 stick, melted
||1 ripe banana, mashed
||1 ½ cups
|Instant Coffee Powder
|Dark Chocolate Chips
- Line a cupcake / regular muffin tin with paper cups and set aside.
- Mix together melted butter, sour cream and mashed bananas in the bowl of your stand mixer with the paddle attachment until well-combined.
- Add flour, sugars, baking powder, salt and coffee powder. Stir at the lowest possible speed until just incorporated.
- Drop in cranberries and chocolates chips until evenly distributed. Do not overmix.
- Divide the batter (which is fairly thick) amongst the 12 muffin cups. I find that it is easiest to do so with an ice cream scooper that’s got a lever.
- Bake at 350ºF for 25-30 minutes, or until your thermometer reaches at least 160ºF after you take it out of the oven (mine were at 170ºF).