Starbucks Chocolate Cinnamon Muffins

 When my Mom and I make a trip to Amarillo, it usually ends with us stopping at Starbucks for a sweet black tea and chocolate cinnamon bread.  My Mom is the one who even got me wanting this stuff in the first place.  I usually want vanilla bean scones or the berry pound cake.  I will never make that mistake again ;) This stuff is addicting.  Its moist, bitter, sweet, and then its spicy. Not hot spicy, I mean cinnamon, ginger and cloves.  It is sooooo good.  I usually tend to keep spiced bread recipes stowed away for fall this one I will use all year long.

Starbucks Chocolate Cinnamon Bread

3 sticks of unsalted butter (room temp)

3 cups of granulated sugar

5 large eggs (room temp)

2 cups AP flour

1 3/4 cup cocoa powder

1 TB cinnamon

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/4 cup water

1 tsp vanilla

Start by creaming together 3 sticks of unsalted room temp butter with 3 cups of granulated sugar.  Beat on medium speed until light and fluffy.  This could take up to 5 minutes to achieve. 

Once your butter is creamed add your room temp eggs one at a time until fully incorporated. 

If you are a multi-tasker you can begin to measure out your dry ingredients.  

In a mixing bowl sift together 2 cups AP flour, 1 3/4 cup cocoa, 1 TB cinnamon, 1 tsp salt, 1/2 tsp baking soda, & 1/2 tsp baking powder.

Also in a liquid measuring cup add 1 cup buttermilk, 1/4 cup water and 1 tsp vanilla.

To your butter and egg mixture begin adding your dry ingredients.  You will alternate between dry ingredients and the milk mixture 3 times beginning and ending with your dry ingredients.  

Mix until just incorporated.  By the way if you are not sure what a pretty batter is well this is it.  It's a smooth, creamy texture and the color screams chocolate.  Its not too wet and its not too dry.  So now you know :)

Scoop batter into lined muffin pans, or grease and flour 2 loaf pans.   You can now mix up the chocolate cinnamon sprinkle for the top.

Cocoa-Spiced Sugar Crust

Mix together:

1/4 cup granulated sugar

1 tsp cinnamon

1/2 tsp cocoa powder

pinch of ginger

pinch of cloves

Generously sprinkle on top of the muffin batter.  

Bake at 375 for 17 minutes if you are baking muffins.  Bake at 375 for 35-45 minutes for a loaf.

I made the muffins today because this was a pregnancy craving and I didn't think I could make it the full 45 minutes on waiting for the loaf to finish!!

These muffins are light, moist, chocolaty, spicy and just out of the world.  You can eat them for breakfast, make them for a brunch of even have as a dessert.  I wouldn't stop at just one either!!  My Husband had eaten three before I got then out of the pan to take pictures.  He is a icing man also so he suggested a glaze over the top.  I have no problem with that but why fix something that is not broken!

Spiced Pumpkin Muffins

Is it just me or does anything with the word pumpkin in it sound delicious?  Something about that bright orange squash that is absolutely scrumptious during the fall months!  I can't help myself on Pinterest to want to tag anything associated with it!  So in the upcoming weeks you may see more than your share of pumpkin recipes.  This is one that my sister Katie found while we were down in Galveston.  It was in a recipe book my Papa actually gave us and I have not even bothered looking for a better one since.  You make your own call.  

Combine 3 cups of granulated sugar, 1 cup of extra light olive oil and beat on medium speed for 2 minutes.  

Add the four eggs and beat until well combined.  Set aside.

In another large bowl combine 3 3/4 cups of whole wheat flour, 2 tsp baking soda, 2 tsp salt, 1 TB cinnamon, 1 tsp ground nutmeg and 1 tsp pumpkin spice.  Whisk together and add alternately with 2/3 cup of water to the egg and sugar mixture.  Beat in 1- 15 oz can of pumpkin.  

You can either then bake in a loaf pan or make muffins like I did.  This recipe will make 2 dozen muffins bake at 350 degrees for 18-20 minutes.

Red Velvet Cupcakes

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Anytime is really the best time to bake up some red velvet cupcakes.  They are so rich, moist and decadent you will need supervision so you don't eat more than you should!  My better half is here so I don't fill like I can fully indulge =)  I top mine with a cream cheese frosting that is to die for.  I love to bake these like I said all year round.  They fit in so well with many of the seasonal themes.  Red for blood during halloween, red sparkly for Christmas and of course red for hearts on valentines day!!  You just can't beat them!  Besides this is one of the easiest batter to whip up.  So when you find yourself with out anything to take to the party here ya go!    

Red Velvet Cupcakes

Mix in bowl 1:

2 1/4 cups AP flour

1 1/2 cups sugar

1 tsp baking soda

1tsp salt

1 TB cocoa powder

Mix in bowl 2:

1 cup vegetable oil
1 cup buttermilk room temp
2 large eggs room temp
2 TB red food coloring
1 tsp distilled vinegar
1 tsp vanilla

Mix bowls together

Fill cupcake liner 3/4 full

     

Bake @ 350 degrees for 17 minutes

While the cupcakes are cooling mix together 2 - 8 oz cream cheese, 2 sticks of unsalted butter & 1 tsp vanilla.  Once light and fluffy add 2 pounds of powder sugar. If icing is too thick add 1 TB of milk at a time until desired consistency is reached.