While we're on the subject of berries and buttermilk, I'd like to share a recipe for Bacon Cheddar Muffins, which of course has nothing to do with berries or buttermilk, or so you might think, but the recipe does in fact call for buttermilk and it berrily comes out of Huckleberry, the new cookbook from pastry chef Zoe Nathan of Huckleberry Café in Santa Monica, all of which — lunch at the Café, bacon in the form of Maple Bacon Biscuits, brunch AT THE CHEF'S HOUSE (!!!), and the new cookbook — I have gushed about before.
Stay tuned for a giveaway of a signed copy of the cookbook (Monday), but in the mean time, you should make these Bacon Cheddar Muffins —and send me one because I've already admitted how terrible I am at baking, though Chef sure does make it look easy in the book. These muffins are perfect for this weekend's brunch or tailgate or Friday night in by yourself sitting on the couch in your underwear watching real-time instagram updates of stranger-"friends" out partying. No? Just me? See what I mean? Please bake and send me a muffin.
Zoe's recipe introduction from the cookbook: "Please play with this recipe. Add and subtract to your heart’s content. Don’t eat meat? Add additional cheese and herbs for super-cheesy, herby muffins. No rye flour in the pantry? Substitute another flour, like whole wheat, buckwheat, or, if you must, more all-purpose flour. Black pepper is not my thing but Laurel is obsessed. She always adds a healthy dose to these. Ham instead of bacon? Do it. Goat cheese? Why not? Like I said, play!
Browning the tops of these before they overbake inside is the key to success. So you may want to bake one muffin pan at a time, right at the top of your oven. Feel free to ride your oven dial and go hotter or cooler to control the browning, but just remember that color is flavor, so you want these pretty dark."
Bacon Cheddar Muffins {recipe}
makes 15 Muffins
INGREDIENTS
6 tbsp / 85 g unsalted butter, cubed, at room temperature
2 tbsp sugar
1½ tsp kosher salt
3 eggs
¾ cup / 100g all-purpose flour
¾ cup / 120g cornmeal
6 tbsp / 40g rye flour
1½ tbsp baking powder
½ cup + 1 tbsp / 135 ml canola oil
3 tbsp + 2 tsp / 55 ml maple syrup
1 cup + 2 tbsp / 175 ml buttermilk
½ cup / 70 g diced cheddar (cut into 1-in/2.5-cm cubes), plus ¼ cup / 30 g grated cheddar
6 tbsp / 40 g grated parmesan
11 slices cooked bacon, coarsely chopped, plus 1½ tbsp bacon fat, cooled
¼ cup / 10 g fresh chives, parsley, or a combo, finely chopped
Chopped rosemary for garnishing
DIRECTIONS
Position a rack near the top of your oven and preheat to 400°F/ 200°C. Line two 12-cup muffin pans with 15 paper liners, spacing them evenly between the two pans.
In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 1 to 2 minutes until nice and fluffy. Incorporate the eggs slowly, one at a time, beating well after each addition. Add the all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add the canola oil, maple syrup, and buttermilk. Scrape the mixer bowl well, making sure everything is well incorporated. Add the diced cheddar, 4 tbsp/25 g of the parmesan, the bacon, and chives. Mix just until dispersed, folding by hand to be sure.
Fill the muffin cups to the very top.
In a small bowl toss the grated cheddar with the remaining 2 tbsp parmesan and sprinkle evenly over the muffins. Bake for about 15 minutes, until nicely browned but not overbaked inside. Garnish with chopped rosemary. These are best eaten the day they’re made.
reprinted from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen with permission; photo by Matt Armendariz
Finn says
You had me at the bit about the instagram updates haha! These look so delicious I think I'll make them and do just that tonight ;)
Valerie says
Oh, bacon...+ errant Instagram perusing whilst wearing fruit of the loom (stretchy!) underthings. Love. Love!
Suzanne | Flour Arrangements says
Beautiful! What a great flavor combination!
Colette says
I'm speechless. Wish it was b/c I was eating that muffin!
Librarian Lavender says
Wow, they're looking incredible!
jennetj says
I'm making these for New Year's brunch! But when do you incorporate the rendered bacon fat--with the other fat, or with the bacon?
TheDelicious says
@jennetj: i just double checked the recipe in the book and it doesn't specify! i am going to email someone for more info, but in the meantime, i am going to GUESS that you add it with the bacon, and that's the fat is cooled. but maybe not completely hardened (so that it will mix easily into the batter).