I had intended to throw a few delicious recipes your way over the last two weeks, but man oh man work has been just batshit crazy and frustrating.  I know, I know…excuses, excuses. But for reals…I won’t bore you with the details, just know that by the time I get home each night I’m exhausted and burnt out and blogging is the last thing I want to do because I don’t want to half-ass it. I really envy anyone who gets to blog as their full-time job. I know it has it’s own set of unique challenges, but at least you get to pour your time and energy into something you (hopefully) love.

Okay, one more complaint…is anyone else having one hell of a time getting used to daylight savings? It’s getting dark at like 4:15pm here, so by 7pm, I feel like it’s 11pm and I’m ready to go to bed. It’s ridiculous and it makes me feel super old lady-ish.

Oh! I do have a fun little announcement! Somebody start playing a herald trumpet or something so I feel official…

Next week is PIE WEEK!


I’ll be sharing 5 pie recipes with you over the course of next week, starting on Monday. Because it’s pie season, and because you should probably start thinking about what you’re bringing to all of those Thanksgiving/Friendsgiving/Christmas celebrations you’ll be invited to.

Alright, back to the breakfast muffins. They come from the Huckleberry cookbook – ok, wait, hang on…have we talked about this book yet? It’s AMAZING. It’s one of those rare cookbooks where you end up reading through it like a book instead of hopping around checking out whichever recipes sound interesting. It’s more than a collection of recipes; not only are the photos beautiful and the recipes really solid (well, at least the ones I’ve tried have all been A+), you really get a sense of what it might be like to work with Zoe in the kitchen at Huckleberry. I think it might be the best new cookbook I’ve gotten this year.

On a related side note: Zoe did a book signing in Chicago a couple of weeks ago and I had the chance to attend – she was wonderfully kind and just really…human. I was geeking out and a little nervous to talk to her – if you’ve read Huckleberry, you can tell she’s a total badass in the kitchen – but she seemed genuinely friendly and rad. She had Brandon and I give her some Chicago restaurant recommendations, and we also got to meet her baby, Tallulah. Adorable. I'd show you a picture, but I look like a crazed maniac...too embarrassing. 

These muffins are everything you’ve ever wanted in a savory breakfast muffin…satisfying, hearty, and flavorful. They’re full of bacon and cheese and herbs…I mean, you can’t go wrong there, can you? There’s also some cornmeal and rye flour involved, which adds another level of awesome to the flavor and texture of the muffins. And, to round everything out, there’s a bit of maple syrup too. Maple syrup and bacon are besties, right?

I have a feeling these guys won’t save particularly well (not that you’ll have any leftover, anyway), so either make them the day you intend to eat them, or make the batter the night before you want them and store it in the fridge, and then scoop and bake the next morning.

Bacon Cheddar Muffins

recipe, adapted slightly, from Huckleberry

makes 12-15 muffins

6 TB unsalted butter, cubed and @ room temp
2 TB sugar
1 ½ tsp kosher salt
3 eggs
¾ cup all-purpose flour
1 scant cup yellow cornmeal
 6 TB rye flour (if you don’t have rye, sub whole wheat or more AP flour)
1 ½ TB baking powder
1/3 cup canola, vegetable, or corn oil
4 TB maple syrup (use the good stuff…definitely no fake “pancake syrup”)
1 cup + 2 TB low-fat buttermilk
½ cup + ¼ cup grated cheddar cheese, divided
4 TB + 2 TB grated parmesan cheese, divided
12 slices cooked bacon, coarsely chopped
1 TB bacon fat, cooled
¼ cup chives and parsley, finely chopped
chopped rosemary for garnish


  1. Preheat your oven to 400F. Line the cups of your muffin pan with paper liners (or not, your call).
  2. In your stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 2 minutes, until fluffy.
  3. Add eggs one at a time, making sure to fully incorporate each before adding the next one.
  4. Add the AP flour, cornmeal, rye flour, and baking powder, and mix until combined.
  5. Add the oil, maple syrup and buttermilk, and mix until combined. Make sure to scrape down the bottom and sides of the bowl to make sure all ingredients are incorporated evenly.
  6. Stir in ½ cup grated cheddar, 4 TB parmesan, and 2/3 of the bacon.
  7. This is where you’ll stop and refrigerate if you’re not cooking these immediately.
  8. When you’re ready to bake, divide the batter among the muffin cups. I find an ice cream scoop particularly helpful here.
  9. Sprinkle remaining cheddar, parmesan, and bacon over each muffin.
  10. Bake for about 15 minutes until nicely browned. Garnish with chopped rosemary.
  11. Eat!