Chef Jenn’s Compound Butter Recipes

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Chocolate Morning Muffins 

12 muffins

(recipe from King Arthur Flour)

2/3 cup (2 ounces) Dutch-process cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
coarse white or pearl sugar, for topping (optional)

Instructions:

Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

 

Orange Cinnamon Compound Butter

Great on any sweet bread, cinnamon rolls, or muffins!

2 sticks unsalted butter (room temp)

2 T honey

4 teaspoons orange zest

2 T orange juice

1 T sugar

4 teaspoons cinnamon

Pinch of salt
Instructions:

Combine ingredients and allow to sit at room temp for 15 minutes to develop flavor.  Place butter in refrigerator for 5-10 minutes.  This will make it easier to shape. Place butter in center of plastic wrap and roll until it become a log shape (think store bought cookie dough).  Seal and place in freezer until ready to enjoy!  Use a hot knife to cut into disks.

 

 

Blue Cheese & Chive Compound Butter

Great on steaks, roasted chicken, bread or potatoes!!!

2 sticks unsalted butter (room temp)

3 oz blue cheese (or to taste)

1.5 T chopped chives

Pinch of salt

Cracked black pepper

 

Instructions:

Same directions as orange/cinnamon butter
For more great recipes from Chef Jenn, visit her website.

 

 

 

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