S'mores Pudding

This is it! Our last recipe from Baked Elements! I only joined in on this book about a year ago, but because of the expedited baking schedule of the last five months, have been able to make about half of the recipes. I’ll do a little recap below of my favourite recipes from the book, and things I still want to make, but first, let’s talk about this week’s recipe.

It’s well known around here that I love S’mores, so this was a perfect way to close out the book for me. This is a rich, smooth boozy chocolate pudding, layered up with toasted graham cracker crumbles, and topped with a bourbon marshmallow topping. I had some issues with my marshmallow not thickening, but couldn’t be bothered to re-make it – no matter, it was still delicious. I loved the differences in texture going on here – smooth, crunchy and gooey – with the bourbon shining through the whole thing.

So that’s the end of the Booze section of Baked Elements! Here’s a little recap of the recipes I made and my favourite recipe from this section:

You can find the recipe for the S’mores Pudding here!

Okay! Here are the 10 sections from Baked Elements, and my favourite recipe from each one!

  1. Peanut Butter: Oatmeal Peanut Butter Chocolate Chip Scones
  2. Lemon & Lime: (I actually didn’t make anything from this section…I don’t like citrus desserts!)
  3. Caramel: Turtle Thumbprint Cookies
  4. Booze: S’mores Style Chocolate Bourbon Pudding with Bourbon Marshmallow Topping
  5. Pumpkin: Pumpkin Cinnamon Rolls
  6. Malted Milk Powder: Vanilla Bean Malt Cake
  7. Cinnamon: Classic Carrot Cake with Cinnamon Cream Cheese Frosting
  8. Cheese: Poppy Seed Pound Cake with Brown Butter Glaze
  9. Chocolate: Chewy Chocolate Mint Cookies with Chocolate Chunks
  10. Banana: Honey Banana Poppy Seed Bread

My favourite recipe of the whole book is *insert drumroll here*: Vanilla Bean Malt Cake! I am obsessed with that thing! It was the fluffiest cake I have ever made, and I love it. But you can’t go wrong with any of the recipes in my Top 10!

There are still a few things I’d like to make that I missed and they are: Oopsy Daisy Cake, Whiskey Peach Upside-Down Cake, Devil Dogs with Malted Buttercream Filling and Brooksters.

And with that, we have a short break, and then we start baking out of Baked Occasions! I can’t wait!


Baked Pumpkin Cinnamon Rolls

So I have actually made Pumpkin Cinnamon Rolls before, but as if I would pass up a chance to try the Baked boys’ recipe! I don’t need that much of an excuse to make spiced, carby goodness, and I mixed these up last weekend, which was Thanksgiving up here in the great white north.

This recipe was pretty straightforward to make, and the only change I made was to heat the milk to 115 degrees, and proof my yeast in it for 5 minutes before adding to the dough. This was because I only had active dry yeast and not instant yeast at home. Other than that, everything was the same. My only problem was that I didn’t use big enough pans and/or I let the cut rolls rise too long, because they kind of exploded out of the pans. No matter, they still tasted amazing, and the drizzle of cream cheese on top was perfect.

So that brings us to the end of the Pumpkin section of Baked Elements! Here’s a little recap of what I made and my favourite recipe from this section:

  • Recipes made: Pumpkin Cinnamon Rolls, Pumpkin Harvest Dunking Cookies
  • Favourite Pumpkin Recipe: Pumpkin Cinnamon Rolls
  • Recipes I Didn’t Make: Toasted Pumpkin Seed Brittle, Pumpkin Almond Cake with Almond Butter Frosting, Pumpkin Cheesecake Bars (the group made these before I caught up) and I passed on the Chocolate Chunk Pumpkin Bread Pudding (Truth: I made the Chocolate Chunk Pumpkin Bread and it was so good I ate most of it so it didn’t even have a chance to become bread pudding!)

You can find the recipe for the Pumpkin Cinnamon Rolls here!

More Baked Sunday Mornings here!

Only 1 more recipe to go!!!


Campfire Cake

by byn on October 16, 2014

in Cakes, Cupcakes & Icing, General

Campfire Cake - Top

Today is my BIRTHDAY and there was no question in my mind what my birthday cake would be this year. I’ve had my eye on this cake forever, and then my friend Danielle made it twice this summer, and I knew it needed to happen.

I’ve written about this at length before, but I love making my own birthday cake. It’s my favourite baking project of the year, other than my Champagne & Cookies party. I just love it.

Campfire Cake

So what makes this cake a Campfire Cake? First of all, the foundation is three layers of SUPER hydrated, rich chocolate cake, that could not be easier: two bowls, a whisk, and you’re good to go. It’s filled with toasted marshmallow frosting, in which you legitimately broil marshmallows in the oven and add them to a buttercream frosting, so that there are little bits of brown, toasty, marshmallow goodness swirled throughout the frosting. Finally the whole cake is covered in a glossy, smooth chocolate malt frosting. I suppose there should be a graham component somewhere to make it truly s’moresy, but I didn’t overthink it.

I also followed Danielle’s advice and picked up a lazy susan/turntable thing, which made decorating this cake a breeze, and let me do the neat swirly effect on the sides and on the top. She’s so smart!

I loved my cake, and it was an excellent Thanksgiving dessert!

Campfire Cake - Inside

Campfire Cake

Source: Cake & Marshmallow Filling from Sweetapolita, Chocolate Malt Frosting from The Joy the Baker Cookbook



2 1/2 cups flour

3 cups sugar

1 cup dark cocoa powder

1 tbsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

3 eggs

1 1/2 cups buttermilk

1 1/2 cups hot coffee

3/4 cups vegetable oil

1 1/2 tbsp vanilla

Toasted Marshmallow Frosting

1 cup (2 sticks) butter, room temperature

1 cup icing sugar

1/2 tsp vanilla

1 jar (213 grams) marshmallow fluff

16 large marshmallows

Chocolate Malt Frosting

3/4 cup (1 1/2 sticks) butter, room temperature

1/2 cup cocoa powder

1/2 tsp salt

2 1/2 cups icing sugar

2 tbsp milk

1 tsp vanilla

1/2 cup whipping cream mixed with 1/3 cup chocolate Ovaltine powder


  1. For cake, line two 8″ cake pans with parchment paper and spray with nonstick spray. Preheat the oven to 350.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla, and pour into the dry ingredients. Whisk until smooth. Divide batter equally between the two prepared pans and two small bowls. Bake the cake layers until a toothpick inserted comes out mostly clean, about 20 minutes. Let the cake layers cool in the pans for 20 minutes, then flip out onto cooling racks. Wash and dry the pans, and repeat to bake the other two layers. Place the cake layers in the fridge or freezer to cool completely.
  3. For the toasted marshmallow filling, beat together the butter, icing sugar and vanilla until smooth. Add the marshmallow fluff and mix again. Now line a cookie sheet with parchment paper, spray it with nonstick spray and set the marshmallows on it. Set the oven to broil, and stick in the cookie sheet. Watch it super closely, as the marshmallows can burn very quickly. When golden brown, take the sheet out of the oven, and carefully flip the marshmallows over, and broil the other side. Remove sheet and add to bowl. Mix again on low speed. It’ll be a sticky delicious mess. I chilled the bowl for about 30 minutes to firm up the icing before proceeding.
  4. Divide the marshmallow frosting evenly in thirds, and stack up your cake layers with marshmallow frosting in between. Stick in the fridge while you make the chocolate malt frosting.
  5. For the chocolate malt frosting, cream together butter, cocoa powder and salt until smooth and creamy. Add the icing sugar, milk, vanilla and cream/Ovaltine mixture and mix again for a couple of minutes until fluffy and smooth.
  6. Ice the cake with a very thin layer of chocolate icing, and stick in the fridge for 30 minutes to set, then finish with a final thick layer of frosting.

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Chocolate Mayo Cupcakes

This is one of my favourite, if not the BEST Baked Sunday Mornings, for reasons that have very little to do with the actual recipe we made. I’m still feeling all sorts of warm fuzzy feelings from this week’s trip to NYC where I got to meet many of the Baked Sunday Mornings crew. It was just the best. So much so that I would probably have passed on this week’s recipe, but I just didn’t want to miss out on visiting everyone’s blogs, now that I’ve met them in real life.

So I know, the mayonnaise. If you have issues with it, or it grosses you out, this is not the recipe for you. The mayo replaces the butter/oil in the recipe, and you can’t taste it at all in the baked cupcake. It was actually pretty soft and hydrated. I don’t think this is going to become my go-to chocolate cupcake recipe, but it’s good to know that in a pinch if I run out of butter, and have mayo in the fridge, I can still make a tasty treat.

Now the frosting is another story: I am obsessed with it. It’s not a cooked frosting like many of the Baked boys’ other recipes, but instead a simple mixture of butter, icing sugar, vanilla and lots of melted dark chocolate. It was heavenly. I brought these to work on Friday for my co-workers and everyone loved them. I think they’re slowly getting used to the fact that I will randomly show up with treats.

So that brings us to the end of the Chocolate section of Baked Elements! Here’s a little recap of what I made and my favourite recipe from this section:

You can find the recipe for the Chocolate Mayonnaise Cupcakes here!

More Baked Sunday Mornings here!


Baked Swag

Magical. That’s the only way I can even begin to describe my whirlwind, 36-hour trip to New York City. As I sat in Washington Square Park, I just had a moment: is this really my life? Who takes a mid-week, two day trip to Manhattan for a cookbook launch party??? Turns out I do, and I’m so happy I decided to go.

Meeting my Baked Sunday Morning crew at the party was just the most fun. I felt an immediate connection to the whole gang, as we traded stories about the recipes we tested, the bakeries we visited during the day, and generally bonded over the whole experience. Sheri, Sandra, Kristen, Liz, Mark, Dafna, Erin and Christine – it was so amazing to meet you guys! If you ever find yourselves in Toronto, make sure to let me know! And to the rest of the Badass Recipe Testers who couldn’t make it – you were missed!

Matt & Renato could not have been more welcoming and thankful that we were all able to make it out! They signed our books, posed for countless pictures, and are just the nicest, sweetest, most down-to-earth boys you could imagine. They also gave each of us a tote bag full of swag, and it held all the goodies you see up above. Matt & Renato – thank you SO MUCH for this opportunity! You guys are the best!

I haven’t even mentioned the treats yet! There were many recipes from Baked Occasions, and lots of others from the boys’ previous cookbooks. I had a mini Brookster, a Peanut Butter Crispy Bar, and a Sweet & Salty Cupcake. SWEET JESUS. It was the best cupcake of my life. There was also a DJ, a photobooth, and burlesque dancers! We chatted, ate, took a billion pictures and then I finally succumbed to my aching feet and decided to call it a night. It was truly such a special, magical, once-in-a-lifetime experience, and I’m so, so happy I was a brave little Byn and went!

So besides that, were you wondering how many treats and food-related shops I could eat and visit in 36 hours? Here goes:

  • After I dropped my bag off at the hotel, my first stop was Dominique Ansel. Forget the cronut though, I went for the Pretzel Lobster Tail, which is a soft pretzel stuffed with peanut butter and buttercrunch, topped with sea salt and served with a whipped brown butter honey dipping sauce.
  • Next up I grabbed an almond milk latte at Third Rail Coffee, and after a stop in Washington Square Park hit up these foodie-related stores in quick succession: Fishs Eddy (amazing dishes, cake stands, props and other kitchen related goodness I couldn’t fit in my carry on bag), NY Cake (cookie & cake decorating galore), Trader Joe’s (the line wrapped around the entire inside of the store – no way was I wasting a precious hour of NY time in line), and Williams-Sonoma (the Baked boys gave me a WS giftcard last year, and I finally got to spend it! I got two 8″ cake pans that I’ve been coveting forever).
  • Based on Dafna’s recommendation that this place had her favourite falafel outside of Israel, I obviously had to go to Taim, and it was incredible. The softest, chewiest pita bread EVER, plus fresh falafel, dreamy hummus and crispy veggies. I sipped on a brown sugar lemonade and people watched in Soho, and loved it.
  • I stopped at Momofuku Milk Bar before heading back to the hotel for a nap before the party, and grabbed a slice of Candy Bar Pie and Grasshopper Pie to take home, two treats that haven’t made it to the Toronto post yet.
  • On Wednesday morning, I decided I needed to sneak in a few touristy stops, so I did a quick visit to Rockefeller Plaza, stopping at Bouchon for a super healthy breakfast (croissant + TKO), before walking through Times Square.
  • Since this is the kind of trip where you have dessert after breakfast, I headed over to Doughnut Plant on the way to Chelsea Market, where I had a Creme Brulee doughnut. Been wanting one since Lydia and I visited in 2009, when I showed restraint by only eating one doughnut. I didn’t make that mistake this time and picked up a Peanut Butter & Banana Cream doughnut for later!
  • CHELSEA MARKET is everything I dreamed of and more! I just loved it! I picked up a handmade S’mores Candy Bar and a Fat Witch brownie to take home, and unfortunately didn’t figure out how to break into the Food Network Studios.
  • As per my new friend Kristen’s recommendation, I went to The High Line, which is an elevated park connected to Chelsea Market and is so pretty.

Other notes:

  • I pretty much walked everywhere, which is an amazing (yet exhausting) way to see great parts of the city, and burn off some of the sugar I consumed.
  • I stayed at the Tribeca Grand Hotel which I absolutely LOVED. Everyone was so nice and friendly, and there was the best lounge/bar on the main floor that I was obsessed with.
  • Obama was eating at a restaurant across the street from the hotel on Tuesday night, and all the streets were closed off with NYPD everywhere.
  • I saw Vanessa Bayer crossing the street in the Village except I couldn’t remember her name, and thus couldn’t accost her with my best impression of her, doing her impression of Miley Cyrus.
  • I didn’t want to come home BUT will be back in December with my friend Lydia and can’t wait!
  • There are pictures of the party and many of the treats I ate on my Instagram.

And with that it’s back to reality and time to prep for Thanksgiving!

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Attention everyone! Baked Occasions is out today!!! This is the 4th book by Matt Lewis and Renato Poliafito, who I affectionately refer to as the Baked Boys. I recipe tested for this book, and thought this would be a good chance to talk a bit about my experience.

As you know, I’ve been a part of the Baked Sunday Mornings online baking group since 2011. Last summer, one of the group admins (Hi Sheri!) asked the group if we’d like to participate in recipe testing for the boys’ new book. Uh, YES! Of course I did!

Black Forest Cupcakes

Starting last July, Sheri would send me an email every couple of weeks with a recipe to test. I took this very seriously, and had a few self-imposed rules for myself before testing a recipe:

  • Always start with a clean kitchen!
  • Never test a recipe when you’re in a rush; make sure you have a block of time set aside.
  • Read the recipe all the way through before beginning.
  • Check (and double check) that you have all the ingredients (there is nothing worse than getting halfway through a recipe and realizing you’re missing one thing).
  • Print out the recipe and have a pen handy for making notes.

Sheri also developed a feedback form for us all to use, which asked questions about the ingredients, the yield, the baking time, and the taste and texture of the finished product. I tested a total of nine recipes, and they were:

  • Red Wine Chocolate Cupcakes
  • Baked Wintermint Cake
  • Nonnie’s Blueberry Buckle
  • Pumpkin Cheesecake Chocolate Brownies
  • Pistachio White Chocolate Cheesecake
  • Corncake Chocolate Chip Fritters
  • Traditional Linzer Cookies
  • Black Forest Cupcakes
  • Hair of the Dog Cake

Wintermint Cake

My favourite recipe I tested was the Wintermint Cake (chocolate layer cake filled with dark chocolate mint ganache and mint buttercream). Although I made it last August on a hot and humid day, it’s a perfect cake for the holidays. I was also a HUGE fan of the icing on the Black Forest Cupcakes. My least favourite recipe was the White Chocolate Pistachio Cheesecake. I didn’t like the taste, and it was not a cute looking dessert.  My co-workers gave it a unanimous thumbs down.

Everything I made was brought into my office for my co-workers to try. The first recipe I was assigned was the Red Wine Chocolate Cupcakes. I was curious to see if anyone would be able to identify the red wine, so I set out a piece of paper and pen next to the cupcakes, and told everyone to guess what the “secret ingredient” was. No one was able to guess, and I included this in my feedback form. Everyone really got into it, and was eager to provide feedback on the various recipes I tested.

I am actually on my way to NYC this morning to attend the launch party for Baked Occasions tonight. I am so, SO excited to meet my fellow recipe testers, see the boys in person, and eat many, many treats. I’ll post a full recap upon my return!

In the meantime, go grab a copy of Baked Occasions!


Pumpkin Harvest Dunking Cookies

Pumpkin Spice products are so trendy right now, as evidenced by the pictures my friends sent me when they were shopping at Target in the States last week. The products included, but were not limited to: M&Ms, marshmallows, Pop-Tarts, Oreos, chocolate bars, Jell-O pudding and even Pumpkin Spice Sweet Potato Chips. Attention packaged food companies of America: find a new trend!!!

It’s the artificial pumpkin spice flavour (think Starbucks Pumpkin Spice Lattes) that I don’t really care for, but give me actual pumpkin and legit spices, and I’m on board. That’s why I loved these Pumpkin Harvest Dunking Cookies.

I knew these cookies were coming up on our schedule, so I included them in my baking bonanza for my friends’ engagement party a couple of weeks ago. I was expecting to like them, but was totally surprised by how much I loved them. They’re full of oats, pumpkin, fall spices, dried cranberries and white chocolate chips. The white chocolate was a game-time call on my part, as the recipe calls for dark chocolate, but I thought it would go well in these. I was right!

You can find the recipe here!

More Baked Sunday Mornings here!



Our friend Christina is having a baby, and of course we’re having virtual baby shower to celebrate! Christina is expecting another boy in November, and he’s sure to be a heartbreaker just like his big brother. When Christina and her husband Simon found out that they were having a boy, their cutie pie Timothy suggested they name his brother Olaf, and we’ve all referred to her bump as such since.

Cookie Dough Squares

Instead of crazy pregnancy cravings, Christina’s been battling a persistent case of nausea through these last few months. However, I happen to know she has a love of raw cookie dough that almost matches my own. I actually own this book, so I cracked it open and right away knew I would make these insane Chocolate Chip Cookie Dough Caramel Squares. The cookie dough is egg-free so it’s safe for mamas-to-be to snack on!

Congratulations Christina! I can’t wait to meet Olaf!

Make sure you check out what everyone else brought to the party:

Chocolate Chip Cookie Dough Caramel Squares

Source: The Cookie Dough Lover’s Cookbook



1/2 cup (1 stick) butter, room temperature

1/3 cup sugar

1/2 tsp vanilla

1/4 tsp salt

1 cup flour


7 oz (about 25) soft caramel candies, unwrapped

2 tbsp whipping cream

Cookie Dough

1/2 cup (1 stick) butter, room temperature

1/4 cup sugar

1/2 cup brown sugar

2 tbsp whipping cream

1/2 tsp vanilla

3/4 cup flour

1/8 tsp salt

1/2 cup mini chocolate chips

Chocolate Glaze

7 oz semisweet or dark chocolate, chopped

2 tbsp butter


  1. For the crust, preheat the oven to 350, and line an 8×8 baking pan with foil. Spray the foil with non-stick spray. In a large bowl, mix together the butter and sugar until light and fluffy, then add the vanilla and salt and mix again until combined. Add the flour and mix with a spatula so the flour doesn’t fly everywhere, then finish with the mixer until everything is mixed together. Pour the dough into the pan and press into an even layer with your fingers. Prick it all over with a fork, and bake for 18-22 minutes (mine took about 18) until lightly golden brown. Let cool.
  2. For the caramel, add the caramels and cream to a small saucepan and heat over medium heat until the caramels start to melt. Stir until everything is smooth, then pour over the cooled crust and even out with an offset spatula. Stick in the fridge to firm up while you make the cookie dough.
  3. For the cookie dough, mix together the butter, sugar, brown sugar, cream and vanilla until fluffy and smooth. Add the flour and salt and mix again until combined. Fold in the chocolate chips and spread the cookie dough evenly overtop the caramel.
  4. For the chocolate glaze, melt the chocolate and butter in the microwave and spread evenly overtop the cookie dough. Stick the whole thing in the fridge for about half an hour before slicing.

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September on Planet Byn {2014}

by byn on September 30, 2014

in Monthly Recaps

Apple Picking

I personally love September, and the whole ‘back to school’ of it all. Routines are re-established, cooking dinner starts happening again, and boots and scarves come out of hibernation. Unless you live in Southern Ontario, in which case it was hotter than the actual summer months around here. Here’s what happened in my foodie world this month:

  • First of all, I really tried to rein it in after a Summer of eating out constantly. This makes for a pretty sparse monthly recap, as the couple of places I did try aren’t even that noteworthy, with the exception of Scaddabush in Mississauga. I need to go back there because there are 325167 things on the menu I didn’t get to try.
  • My friends Aoife & Brad had me over for an amazing dinner: oven roasted ribs with a homemade dry rub, ‘slaw, and peach crumble for dessert. The ribs were LEGIT and made me wonder why I haven’t made them at home since 2012. Thanks for having me guys!
  • I really made a concerted effort to start cooking dinners again. I didn’t like everything I made (Lemon Pasta Chicken with Broccoli, Thai Green Curry Meatballs), but found some new things that I love (Honey Garlic Chicken, Bourbon Molasses Pork Tenderloin) that I’ll blog about again soon. I even hit up the Planet Byn archives for some tried and true dinners (Thai Peanut Quinoa Bowl, Goat Cheese & Arugula Pizza).
  • I went to Chudleigh’s for my annual apple picking extravaganza and brought home a huge bag of Honeycrisps (for snacking) and Empires (for baking). Check out my APPLE board on Pinterest to see what my apple brain looks like.
  • Honestly, that’s all I got! Two weeks of the month were spent baking for the BPEJ, which you’ve already read so much about here!

 Other non-foodie things I was obsessed with this month:

  • September means it’s TIFF time! In my new job I don’t get to go to any events like the last two years, but I still got tickets to a few things to see on my own. First up was a Mavericks interview and event with Reese Witherspoon, then Adult Beginners, and Before We Go, which was Chris Evans’ (Captain America!) directorial debut. I loved it so, so much.
  • New TV is back!!! I can’t tell you what a joy it is to have new episodes of The Mindy Project back in my life.  For new shows, I tried Gotham, Red Band Society, and How To Get Away With Murder. We’ll see how they go.
  • I barely read anything this month, with the exception of Save the Date, by Jen Doll, which was funny. Right now I’m reading I’ll Give You The Sun by Jandy Nelson for my new BOOK CLUB!


Blueberry Lime Cornmeal Muffins

It’s Messy Baker Monday!!! Today a bunch of my blogging friends have gotten together to celebrate the new cookbook from our friend Charmian Christie. I’ve gotten to know Charmian through various blogger events over the past year and a half, and even attended the launch party for The Messy Baker Cookbook last month. That’s where I first laid eyes on this book and pretty much became instantly obsessed with it.

The book is split up up into a few different sections with names like Flaky, Crumbly, Sloppy and Smudgy, which I love. There’s also a hefty section at the beginning with a lot of reference material on baking equipment, ingredients and even a dedicated chapter on pastry, which I know stresses out many bakers (myself included).

The photographs in the book are gorgeous, and make you want to make everything immediately. I was surprised that the book is pretty evenly split between sweet and savoury recipes, and I think I even have more of the savoury ones flagged with post-its. Things I can’t wait to make: Roasted Butternut Squash & Sage Tart; Chicken, Cilantro & Corn Empanadas; Bacon, Cheddar & Thyme Waffles. YUM.

But when it came time to choose a recipe for today’s post, I knew right away it would be these Blueberry-Lime Cornmeal Muffins. When I tried one of these at the launch party it was a revelation – - Blueberry & Lime! – - who knew?!? The recipe also includes a Lime Glaze that you dunk each muffin in while they’re still warm, and a Whipped Honey-Lime Butter to spread on top. I tend to shy away from citrus based desserts, but maybe it’s just lemon and orange that I have issues with, because I’m straight up addicted to these muffins, and just about did shots of the leftover glaze.

Congratulations Charmian on your amazing cookbook! Make sure to check out all the other Messy Baker Monday posts:

Blueberry-Lime Cornmeal Muffins

Source: Recipe from The Messy Baker by Charmian Christie ©2014. Published by HarperCollins Canada. All rights reserved.



2 cups all-purpose flour

1 cup fine ground cornmeal

2 tsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

3/4 granulated sugar

1/4 cup brown sugar

1 egg, at room temperature

1 cup buttermilk

3/4 cup (1 1/2 sticks) melted butter

1 tsp vanilla extract

Peel of 1 lime, finely grated (with a microplace grater)

1 1/2 cups fresh or frozen unthawed blueberries (I used frozen and they turned my batter purple/blue, no big deal, they still taste freaking amazing)


1/2 cup granulated sugar

1/4 cup fresh lime juice

Peel of 1 lime, finely grated

Whipped Honey Lime Butter

1/2 cup (1 stick) butter, at room temperature

1 tbsp honey

Peel of 1 lime, finely grated

1 tbsp fresh lime juice

Generous pinch fine sea salt


  1. To make the muffins: Preheat the oven to 400°F.  Line 18 muffin cups with paper or parchment liners.
  2. In a large bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a medium bowl, mix together the granulated sugar, brown sugar, egg, buttermilk, butter, vanilla, and lime peel.
  4. Add the blueberries to the flour mixture and toss to coat. Pour the buttermilk mixture over the flour mixture and, using a spatula, mix until the batter is just combined. Don’t overmix.
  5. Using a 1/4-cup scoop, fill the muffin cups. Bake for 17 to 20 minutes, or until the muffins are golden brown and a wooden pick inserted in the centre comes out clean. While the muffins are baking, make the glaze and whipped butter (if using).
  6. To make the glaze: In a small bowl, mix the sugar, lime juice, and peel until the sugar is dissolved. Set aside. Stir well just before using.
  7. To make the whipped butter: In a small bowl, using an electric mixer on low speed, blend the butter, honey, lime peel and lime juice. With the electric mixer on high speed, whip for 3 minutes, or until light and fluffy. Add salt to taste.
  8. Allow the muffins to cool for a few minutes in the pans before transferring to a rack. While still warm, dip the tops of the muffins into the glaze. Turn upright, poke a few holes in the tops with a skewer, and spoon the remaining glaze evenly over the muffins. Allow to cool. Serve with regular butter or whipped honey-lime butter.

Note: These muffins will keep in an airtight container in the refrigerator for a couple of days. If they last that long. 

Disclaimer: I received a free copy of The Messy Baker Cookbook, but am legit obsessed with it, and was so excited to spread the word that Jenny and I organized this whole thing!