Today marks thirty years for Grant and me.Hard to believe.
The best thing about being married thirty years?
Let me think about it.
The worst thing? I think I have to say- gift ideas. For a man. For thirty years! Seriously.
Ok, now I’m ready. The best thing is still being “in love”. This is a little inside joke…
Grant likes to say we are still “in love”.
I correct him and say-“I think you mean – we love each other.”
Whatever. Hopefully this isn’t making you gag. Being a food blog and all.
If I was at home, I’d make these wonderful muffins for my sweetie.
Not together on our thirty year anniversary???
Nope. I’m on a baseball road trip.
Because everyone wants to be in AZ in late June. Watching their kid play baseball in 108 degree heat at 2 pm. Eating at bad chain restaurants. Making sure the kid doesn’t o.d. on Mountain Dew. Or get heat stroke. Or pull the fire alarm in the hotel. Grant had to head back home after four days. So here I am, texting him updates, with my free hand (the one that isn’t holding up the umbrella, which is shielding me from the sun) while trying to pay attention to details like- what happened last at bat? Where was the ball hit? What inning is it? Top or bottom? How many outs? Who is pitching?
I was getting another bottle of water. I have no idea.
Glad he’s still in love with me.
Coffee Cake Muffins with Salted Maple Glaze
- 1/4 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
- 1 cup finely chopped pecans or walnuts
- 1 tablespoon melted butter
- 1/2 cup vegetable or canola oil
- 2 eggs room temperature
- 1/2 cup sour cream or Greek yogurt room temperature
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/4 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Glaze ingredients:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons maple flavoring
- 2 tablespoons melted butter
- 1 teaspoon coarse sea salt
Preheat oven to 325 degrees.
In a small mixing bowl, use a fork to mix together streusel ingredients. Add the chopped pecans and melted butter. Mix until all ingredients are combined. Set aside.
In a medium bowl, mix together the oil, eggs, sour cream or yogurt, applesauce and vanilla. Add sugar a little at a time until sugar is dissolved. You may use beaters or mix by hand.
Add the flour, baking powder, and salt. Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Scoop batter into each lined muffin tin. Fill the muffin cups evenly.
Sprinkle about 2 tablespoons of streusel on the top of each muffin.
Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool while making glaze.
Place powdered sugar, milk, maple flavoring and melted butter into small bowl. Whisk together. Add salt and mix well. Spoon the glaze into a small plastic bag.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the muffins.
– I lightened up this muffin recipe by substituting yogurt and applesauce for sour cream. Also subbed in oil for 1/2 cup butter.
-If you aren’t a maple fan, you may use vanilla extract.
-If you want to make large bakery style muffins, use 6-8 custard cups and line with cupcake liners. Fill to the top with batter, and follow remaining directions. Place the custard cups on a cookie sheet and bake.