John, Ryan and me at our rehearsal dinner
Last week, Ryan and I experienced a heartbreaking loss. Ryan's father, John Kulp, passed away suddenly at the age of 48. Words cannot begin to explain what John meant to Ryan and subsequently to me. Ryan and I spent the last week in Pennsylvania with family and friends, celebrating John's life and grieving his sudden departure. John was a chef, and so he and I found immediate connection in our love for food and the art of preparation. We had hoped to one day open a restaurant or a bakery together, and Ryan and I would still like to see that dream come to fruition. We know that John's spirit will be with us always, and one day, when we do open our own place, his presence will infuse both our menu and our restaurant's philosophy. John could cook amazing food, but most importantly, he loved people where they were. He brought a smile to the faces of those he served, and he fed both their bodies and their spirits. Ryan and I hope that our bakery/restaurant will be able to do the same.
I arrived in Colorado late last night, and the first thing I wanted to do this morning was bake. It has been a long and difficult week, and my heart needed to get into the kitchen. Although I am an avid advocate for healthy eating and baking, there are times when you just need to throw "health concerns" out of the window and bake something that comforts your spirit. These muffins are decadent, delicious and probably one of my most favorite treats. In fact, they top both Ryan and Noelle's list of favorite baked goods, and I am certain that they will rank high on your own. Thanks to everyone who sent their love and support to Ryan and me over the past few days. We love you all and feel blessed to have such wonderful friends and family.
Blueberry Cream Cheese Muffins
1 1/2 cups AP flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup fresh blueberries
1/3 cup oil
1 egg
1/3 cup milk
4 oz of cream cheese (softened to room temperature)
1/2 cup granulated sugar
4 TBSP brown sugar
3 TBSP flour
3 TBSP butter (cut into small squares)
1. Preheat your oven to 400 degrees and grease a 12-tin muffin pan.
2. Combine the flour, sugar, soda, salt and cinnamon in a large bowl. With a whisk, stir dry ingredients until well combined. Add blueberries and toss to coat with flour. (By adding blueberries into the dry ingredients, your berries will not sink to the bottom of your tins)
3. Combine oil, egg and milk in small bowl and beat until combined.
4. Add wet ingredients to dry ingredients and stir until just moistened. Your batter will be very thick.
5. In a bowl, beat together cream cheese with sugar. Then, fill your muffin tins a little over half-way full with muffin batter. Using a spoon, make a small indention into batter and spoon a teaspoon full of cream cheese into your well. (I like to take a toothpick and swirl the cream cheese into the batter).
6. Combine the brown sugar, flour and butter in a small bowl and mix together with a fork or fingers until small crumbs form. Sprinkle the crumb mixture over your muffins.
7. Bake in your preheated oven for 15-20 minutes. Allow to cool for 5 minutes before removing from muffin tins.
1 1/2 cups AP flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup fresh blueberries
1/3 cup oil
1 egg
1/3 cup milk
4 oz of cream cheese (softened to room temperature)
1/2 cup granulated sugar
4 TBSP brown sugar
3 TBSP flour
3 TBSP butter (cut into small squares)
1. Preheat your oven to 400 degrees and grease a 12-tin muffin pan.
2. Combine the flour, sugar, soda, salt and cinnamon in a large bowl. With a whisk, stir dry ingredients until well combined. Add blueberries and toss to coat with flour. (By adding blueberries into the dry ingredients, your berries will not sink to the bottom of your tins)
3. Combine oil, egg and milk in small bowl and beat until combined.
4. Add wet ingredients to dry ingredients and stir until just moistened. Your batter will be very thick.
5. In a bowl, beat together cream cheese with sugar. Then, fill your muffin tins a little over half-way full with muffin batter. Using a spoon, make a small indention into batter and spoon a teaspoon full of cream cheese into your well. (I like to take a toothpick and swirl the cream cheese into the batter).
6. Combine the brown sugar, flour and butter in a small bowl and mix together with a fork or fingers until small crumbs form. Sprinkle the crumb mixture over your muffins.
7. Bake in your preheated oven for 15-20 minutes. Allow to cool for 5 minutes before removing from muffin tins.
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