I love this tree. It blooms like this every June and we both love looking at it from our dining room when we eat breakfast. Anyone know what it is?
For this breakfast in particular the Pie had a hankering for chocolate chip muffins, so this is actually his post (he both baked AND took the pictures), and he got the recipe from the ever-glorious Kitchn.
Preheat your oven to 375°F and either spray a muffin tin with cooking spray or line it with 8-10 paper liners. You won’t get a full dozen out of this recipe.
In the bowl of a stand mixer, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Add in 2 eggs, one at a time, and beat those until they’re fully incorporated.
In another bowl, sift together 2 cups all-purpose flour and 2 teaspoons baking powder.
Mixing slowly, add half the flour to the butter mixture. Then add in 1/4 cup milk, and the rest of the flour. Mix until just combined — over-mixed muffins are flat muffins.
Stir in 2 teaspoons vanilla extract and 1 1/2 cups chocolate chips.
Pour the batter into the spaces provided, filling almost all the way to the top. Fill any empty spaces with water to ensure even baking.
Bake the muffins for 20-25 minutes, until you jab the middle one with a toothpick and it comes out clean. Let the muffins cool for 5 minutes in the pan before pulling them out onto a wire rack to cool completely.
And this was my morning meal, prepared by my loving husband. Breakfast of champions.