As the thermometer dips and inside time is on the rise in the winter months, innkeepers at Distinctive Inns of New England (DINE) take to the kitchen to bake wonderful goodies to add to breakfast table. Winter is all about comfort foods, and whether baking for breakfast or afternoon tea, innkeepers at DINE inns turn to muffins and breakfast breads to augment the goodies on the table. Nothing tops off a perfect breakfast than one of the delicious muffin or breakfast bread recipes from DINE kitchens. Since breakfast is the best part of the day, here are some wonderful muffins and breakfast breads to consider for your own tables.
We have so many great recipes for muffins and breakfast breads that we’ll split this blog post into two parts. Here’s part one.
Chesterfield Inn Mocha Muffins
Who doesn’t crave chocolate in the winter? Heck, not even just winter – year round! Call these a perfect breakfast muffin – after all, what’s better than coffee and chocolate to shake off the cobwebs in the morning? It also makes a great dessert idea or afternoon tea offering, it’s perfect at any time of the day.
1 c. buttermilk
¾ c. safflower or canola oil
½ c strong black coffee, at room temperature
1 tsp. vanilla extract
2 ¾ c. all-purpose flour
1/3 c. Dutch processed cocoa powder, sifted
1 c. light brown sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. pecans or walnuts, coarsely chopped
1 c. semisweet and/or white chocolate chips
Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non-stick cooking spray 12 muffin cups. Set aside.
In a large bowl whisk together eggs, buttermilk, oil, coffee and vanilla.
In another bowl combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt.
Stir in the chopped nuts and chocolate chips.
With a spatula fold the wet ingredients into dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 regular sized muffins or 6 jumbo muffins.
Imagine the goodness of homemade donuts and muffins all in one delicious bite. Guests of the Rabbit Hill Inn have been coming back year after year for their donut muffin fix. Warning: These donut muffins are addictive and will disappear quickly. Plan on making double batches, they freeze well.
Dry Ingredients mixed in bowl:
4 cups all-purpose flour
2 tsp baking soda
1 tsp nutmeg
Wet ingredients in separate bowl:
1 cup oil
2 cups sugar
2 cups sour cream
2 tsp vanilla
Topping mix in separate bowl:
1 cup sugar
1 Tbsp cinnamon
1/2 cup melted butter in separate bowl
Whisk dry ingredients together in bowl. Then whisk wet ingredients together in separate bowl.
Gently fold wet & dry mixtures together with spatula until just combined.
Spray muffin tins with cooking spray.
Preheat oven to 350 degrees.
Using your hands, scoop out batter and fill each muffin to top.
Bake 15-20 minutes (test for doneness)
While muffins are baking, stir together the topping ingredients. Set aside.
When muffins are cool enough to handle, take each muffin and dip tops into melted butter.
Dip and swirl into cinnamon/sugar mixture. Coat tops generously. Let sit for a few minutes.
Now they’re ready to enjoy! This Donut Muffin recipe yields 24 muffins.
Orchard Peach Muffins from Inn at English Meadows
Having come from an orchard-rich area of Massachusetts where she could pick her own apples, peaches and berries at any number of wonderful family-owned farms within few miles of her home, innkeeper Elizabeth Arruda was eager to locate everyone’s favorite orchards around the Kennebunk area. In early September she visited Giles Farm in Alfred, just in time to catch the last of their peach harvest. The next day, she whipped up a delicious batch of fresh peach muffins and served them to our guests at breakfast. Of course, frozen peaches at this time of year work just fine too.
4 3/4 cups flour
1 1/2 cups sugar
1 tsp cinnamon
2 1/2 tsp baking soda
1 tsp salt
2 sticks butter (cold, cut in pieces)
1 1/2 cups buttermilk
1 tsp vanilla
2 cups fresh peaches, peeled and diced
Preheat oven to 325 degrees.
Prepare muffin pans with butter or oil and a dusting of flour.
Place all dry ingredients in mixer bowl and mix on medium-low speed until butter is pea-sized or smaller.
Stir in eggs, buttermilk and vanilla. Add peaches. Spoon into muffin cups.
If desired, sprinkle tops with Crumb Topping, recipe below.
Bake: 18 minutes
2/3 cup brown sugar
1/2 cup flour
2 tbsp melted butter
1 tsp cinnamon
Maple Syrup and Brown Sugar Banana Bread from Manor on Golden Pond
Can you imagine a more perfect combination than maple syrup, brown sugar and bananas? Here it is all wrapped up into one delicious breakfast bread from the kitchen at Manor on Golden Pond.
1 Cup Brown Sugar (dark or light)
1/8 Cup Milk
½ Cup Margarine
2 Cups Flour
1 Tablespoon Baking Soda
1 Cup Ripe Bananas—unmashed
½ Teaspoon Baking Powder
1/8 Cup Maple Syrup
1/8 Teaspoon Salt
Cream sugar with butter.
Add and mix the next 3 ingredients.
Sift and add the dry ingredients.
Put mixture in 6×10 greased loaf pan. Bake 40-45 minutes in 350-degree oven.
Sift some confectioners’ sugar on bread when cooled.
It’s not too early to start planning your Valentine’s Day getaway. Rooms fill up during the perfect romantic getaway time of year. Whether it’s the weekend before or the weekend after Valentine’s Day, book your intimate escape soon, and don’t forget to book directly with your favorite DINE inn.
In Connecticut: Inn at Harbor Hill Marina in Niantic
In Maine: Inn at English Meadows in Kennebunkport
Top photo: Breakfast buffet at Inn at Harbor Hill Marina