100 Morning Treats: With Muffins, Rolls,

Biscuits, Sweet and Savory Breakfast

Breads, and More Sarah Kieffer
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 with Muffins, Rolls, Biscuits, Sweet
and Savory Breakfast Breads, and More

KIEFF
RAH ER
SA

Text and photographs © 2023 by Sarah Kieffer.
All rights reserved. No part of this book may be reproduced
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 I C AT I O N
DED

TO A DA M­—
Aimee Nezhukumatathil wrote, “Flour on the floor makes my sandals slip and
I tumble into your arms,” and that image sums us up quite nicely. This book, well,
all the books, wouldn’t be here without your encouragement and support.
All your dishwashing helped too. Thank you for making me laugh every single day.
Thank you for being my best friend. You’re my favorite one.
Contents Introduction 11

1
N ES, AND Q
UI
S CO C
, K
S

BR
IN
FF

EA
MU

DS
1) Blueberry Muffins 23
13) Maple Oatmeal Scones 52
2) Almond Poppy Seed Muffins 25
14) Traditional Scones 55
3) Mixed Berry Muffins 27
15) Cinnamon Scones 57
4) Caramel Apple Muffins 31
16) Ginger Orange Carrot Bread 60
5) Double Chocolate Banana Muffins 33
17) Apple Brandy Bread 63
6) Rhubarb Cream Cheese Swirl Muffins 35
18) Lemon Meringue Bread 64
7) Grapefruit Glazed Muffins 38
19) Brown Butter Banana Bread 67
8) Carrot Cake Muffins 40
20) Maple Poppy Seed Bread 71
9) Whole-Wheat Yogurt Muffins 42
21) Milk Chocolate Rye Bread 72
10) Happy Birthday Muffins 45
22) Pumpkin Bread 74
11) Apricot White Chocolate
Overnight Scones 47 23) Streusel-Bottom Bread 76

12) Banana Bread Scones 50 24) Sour Cream Chocolate Chip Bread 78
 3
S TED AND FR
IE
Y EA D
T

T
EE

RE
SW

AT
S
38) Buttermilk Cinnamon Rolls 117

S
CO

2 KE
39) Maple Bourbon Caramel Rolls 120
FF

E
A
E 40) Toasted Sesame Sweet Buns 122
C

CA T
KES ND 41) Giant Carrot Cake Cinnamon Roll 125
AND BU
42) Cherry Rhubarb Streusel Buns 129

43) Orange Buns 131

44) Kolaches 133

25) Streusel Coffee Cake 83
45) Cinnamon Roll Pull-Apart Bread 135
26) Passion Fruit Crème Fraîche 46) Blood Orange Poppy Seed
Breakfast Squares 85 Pull-Apart Bread 139
27) Chocolate Hazelnut Crumb Cake 88
47) Cardamom Pistachio Twist 142
28) Creamy Jammy Coffee Cakes 91
48) Raspberry Caramel Bubble Bread 146
29) Simple Citrus Breakfast Cake 93
49) Brioche Bagels 148
30) Everything Bundt Cake 96
50) Everything Breakfast Pretzels 151
31) Tiramisu Bundt Cake 98
51) Lemon Curd Bostok 155
32) Marble Bundt Cake 101
52) Cinnamon Swirl Bread 156
33) Chocolate Pudding Bundt Cake 102
53) Strawberry Knots 160
34) Cardamom Bundt Cake with 54) Pumpkin Caramel Monkey Bread 162
Coffee Glaze 104
55) Chocolate Glazed Doughnuts 165
35) White Chocolate and Fig
Pound Cake 107 56) Old-Fashioned Doughnuts 169

36) Pumpkin Doughnut Bundt Cake 109 57) Apple Cider Crullers 171

37) Pear Bundt Cake 111 58) Banana Fritters 175

 5
E WEEKEND
TH

72) Cinnamon Swirl French Toast 216

73) Overnight Crème Fraîche Waffles 219

74) House Pancakes 221

LA 4 S 75) Mini Dutch Babies 222

MI E
N AT T RI 76) Popovers with Fig Butter
E D PA S
224

77) Prosciutto Gruyère Croissants 227

78) Croissant Breakfast Sandwiches 229

79) Southwest Turkey Breakfast

Sandwiches 231
59) Cream-Filled Danish 179
80) Ham and Cheese Breakfast Sliders 234
60) Raspberry Hazelnut Danish Braid 183
81) Sheet Pan Breakfast 237
61) Morning Buns 186
82) Individual Quiche Bakes 238
62) Rum Raisin Buns 188
83) Cheesy Croissant Casserole 240
63) Kouignettes 190
84) Pesto Pull-Apart Bread 242
64) Streusel Danish 193
85) Roasted Fruit with Toasted
65) Sheet Pan Danish 194
Pound Cake 244
66) Cinnamon Twists 197
86) Amaretto Tart 246
67) Apple Flips 200
87) Good Morning Berry Crisp 248
68) Pear Turnovers 202
88) Granola 250
69) Cruffins 205
89) Peanut Butter Granola Bark 253
70) Almond Croissants 209
90) Sesame Chocolate Rye
71) Blackberry Puff Pastry Tartlets 213 Breakfast Cookies 254
 7
EXTRAS

Pomegranate Sparkler
6
284

Rhubarb Lemonade 284

GHS AND Easy Strawberry Smoothie 285

U BR
DO EA Fruit-Flavored Syrup 285
SE
Coffee Syrup 287
BA

D
S

Quick Berry Jam 287

Lemon Curd 288

91) Brioche Dough 259 Pastry Cream 288
92) Milk Bread Dough 262 Caramel 289
93) Sweet Dough 266 Crème Fraîche 290
94) Buttermilk Dough 268 Whipped Cream 290
95) Pull-Apart Bread Dough 269 Streusel 291
96) Sour Cream Dough 270 Pecan Streusel 291
97) Cheater Croissant Dough 271 Whole-Wheat Streusel 291
98) Danish Dough 276 Candied Nuts 291
99) Rough Puff Pastry 278 Almond Cream 292
100) Toasting Bread 280 Caramelized Onion Jam 292

Brown Butter 293

Maple Mustard Dressing 293

Morning Tunes to Bake To 295 Resources 298

Conversions 296 Acknowledgments 299

Bibliography 297 Index 300

 11

Introduction

Introduction
Throughout college I often worked the morning shift at the Blue Heron
Coffeehouse, in Winona, Minnesota. Our front door opened at seven
o’clock sharp, so I was scheduled for a disquieting start time, where
I began brewing coffee and pulling test shots of espresso as soon as I
stumbled through the door. When I moved back to Minneapolis a few
years later and began baking full time at Bordertown Coffee, that time
moved up even earlier, to five o’clock. All the scones, muffins, and cook-
ies needed to be baked, nestled on trays, and then neatly tucked into
the bakery case when our little shop opened for business each morning.

I had never considered myself a morning person
before, yet with each new day of rising early, I
gradually found myself embracing those morning
hours. Yes, when I threw those covers off after
hitting the snooze button twice and left my warm
bed behind (sometimes in the dead of winter!
with wind chills of -20°F!), it was bleak. But after
a few splashes of water from the faucet met my
sleepy eyes, and as I felt the brisk air hit my face
minutes later, I soon grew to love the quiet of the
early morning. With most of the city still asleep,
those dark hours were mine, and I spent them in
solitude, quietly whisking, mixing, and stirring.
Those many mornings alone in the kitchen
allowed my mind time to wander on the present
and the past. I thought of my grandma Ethel,
her towering frame hovering over her speckled
countertop, her long fingers confidently rolling
out pie dough. Baking scones took me back to
the Blue Heron, where pots of soup simmered
on the stove top and coworkers hummed along
to Joni Mitchell’s melancholy falsetto flowing
from the cheap stereo speakers. Some days I
couldn’t shake the news, listening to custom-
ers and staff discuss in dismay as individuals,
nations, and humanity repeated their mistakes
12
again and again. As I baked each morning, I throughout the years are still before me. First, I
slowly understood that everything was new, and see the yellow laminate counters that my mom
100 Morning Treats

everything was old, and I was never alone: The always hated but still used to teach me how to
ritual of preparing food in the morning con- roll out cookie dough and stir together boxed
nected me with so many people, recipes, and cake batter on. The white counters with tiny,
stories across the years. The philosophers were colorful speckles at my grandma’s house are
right: We all belong to each other. not as clear, but I remember watching through
tears as she shaped bread dough while firmly
Today my alarm now goes off a little later. Ella
telling me that I would never find a husband
Fitzgerald and Louis Armstrong greet me each
because I couldn’t keep my bedroom clean.
morning with clear voices singing sweetly, and
There was the single foot of counter at the
two kittens knead their paws and purr gentle
apartment my husband and I made our first
encouragement to prod me out of bed. I am
home in; I baked so many cakes for so many
no longer rushing to a coffeehouse but rousing
birthdays in that tiny space, piping borders and
sleepy children and frantically making lunches
flowers with homemade buttercream. Then, of
to go, in desperation
course, all the stainless
not to miss the bus. It’s
steel surfaces at the
still often chilly at the
bakeries I worked in, the
bus stop here, but a
hours and hours of wash-
few moments later I’m “I want our summers to ing dishes and baking
home, and the house is
always be like this—a for ten-hour stretches.
suddenly quiet. I hold
my warm cup of coffee
kitchen wrecked with Last, my own well-worn
slab of butcher block
between my hands; often love, a table overflowing
that I work at each day,
Mary Oliver speaks in with baked goods
where all my cookbooks,
the silences between sips:
warming the already including this one, were
It is a serious thing /
warm air. After all the created, and where
just to be alive / on
hundred of cookies and
this fresh morning, / in pots are stacked, the
cinnamon rolls have been
this broken world. I am goodies cooled, and
cooled and devoured.
grateful for each of all the counters wiped Here, at this station, my
these fresh mornings.
clean—let us never be musings and work from
Soon after my cup is rescued from this mess.” the past intertwine with
empty I make my way those of the present, and
to the kitchen counter. –Aimee Nezhukumatathil, I imagine a connection
I may work from home “Baked Goods” to the myriad bakers
now, but all the count- before me: their delight
ers I leaned up against in creating something

beautiful, their laughter in failed attempts, and
the pleasure in biting into something delicious
that their hands set out to make.
I wrote this book, 100 Morning Treats, to cele-
brate the morning hours and to represent the
baked goods and pastries I developed while
working in coffee shops and in my home. The
recipes on the following pages are the result of
nearly three decades of baking. My work hasn’t
always been easy, but there has been so much
joy I’ve discovered along the way. I hope that this
book brings you the same joy and fulfillment in
your life and in your kitchens in the years to come.
H OW TO USE THIS BOOK
Most of the recipes in this book require basic
baking skills, such as creaming butter and add-
ing ingredients to create a batter. A few are a
bit more complicated or require more of a time
commitment. Be sure to follow the baking tips
in the next pages and read through the lists for
extra advice.
This book is divided into seven chapters, start-
ing with Muffins, Scones, and Quick Breads,
a chapter full of (mostly) quick and delicious
breakfast treats. I included simple classics like
Blueberry Muffins (page 23, totally revamped
from my first book!) and Traditional Scones
(page 55), but also some twists on the old
standbys, like Lemon Meringue Bread (page 64)
and Streusel-Bottom Bread (page 76).
Coffee Cakes and Bundt Cakes are next, and
you will want to try Cardamom Bundt Cake
with Coffee Glaze (page 104) and the Streusel
Coffee Cake (page 83). Creamy Jammy Coffee
13
Cakes (page 91) are a personal favorite and
have become a breakfast staple in my house.
Introduction
Sweet Yeasted and Fried Treats are tucked
cozily in the middle, and you’ll find a range
of recipes from Buttermilk Cinnamon Rolls
(page 117) and Maple Bourbon Caramel Rolls
(page 120) to Raspberry Caramel Bubble
Bread (page 146) and Everything Breakfast
Pretzels (page 151).
Laminated Pastries is a slightly more advanced
chapter. I especially love the Sheet Pan Danish
(page 194) and Cinnamon Twists (page 197), but
you’ll also find Kouignettes (page 190) and Rum
Raisin Buns (page 188).
Recipes focusing on “The Weekend” follow, and
for the first time ever I have included some
savory recipes in a cookbook. All the recipes
here are perfect for weekend mornings, from
the simple Sesame Chocolate Rye Breakfast
Cookies (page 254) and Peanut Butter Granola
Bark (page 253) to the slightly more elevated
Prosciutto Gruyère Croissants (page 227).
The Base Doughs and Breads come next, and
they are used repeatedly throughout the book.
I am very excited to introduce my Brioche
Dough (page 259) and a new, laminated Danish
Dough (page 276), as well as Milk Bread Dough
(page 262). There are also instructions on how to
shape brioche, milk bread, and Danish loaves.
And, as always, I have a chapter of “Extras,”
recipes to use with other recipes in this book
or just by their merry selves: Quick Berry Jam
(page 287), Pomegranate Sparkler (page 284),
and even an Easy Strawberry Smoothie
(page 285).
14
G E NE R AL BAKIN G A DVICE
100 Morning Treats
G E T T I N G TO KNOW A RE CIPE It is vital to read
the entire recipe through before beginning a
baking project. It is essential to know all the
ingredients, details, and timing at the start to
help ensure the recipe succeeds. Once you feel
confident about how a recipe works, you can
then think about personalizing it.
M E A SU R I N G F LOUR Throughout this book,
1 cup of flour equals 142 g (or 5 oz). This is on
the higher end of the scale (1 cup of flour can
range anywhere from 4 to 5 oz [113 to 142 g],
depending on the baker), but I found that after
weighing many cups of flour and averaging
the total, mine always ended up around this
number.
Because most people scoop flour differently,
I highly encourage the use of a digital scale
when measuring ingredients to get consistent
results, and I have provided weight measure-
ments for that reason.
I recommend the dip-and-sweep method for
flour if you are not using a scale: Dip the mea-
suring cup into the bag or container of flour,
then pull the cup out with the flour overfilling
the cup. Sweep the excess off the top with a
knife, so that you have a level cup of flour.
M E A SU R I N G SE M IS OL IDS Yogurt, sour cream,
peanut butter, pumpkin purée, and the like are
all examples of semisolids: ingredients that
fall somewhere between a liquid and a solid. I
always measure these types of ingredients in a
liquid measuring cup, which gives a little more
volume than a dry measuring cup because the
cup is slightly bigger. If you are not using a
scale to measure these ingredients, I highly rec-
ommend using a liquid measuring cup, so your
baked goods will turn out correctly.
PINC H OF SALT This is called for occasionally
throughout these pages. It is a little more than
1/8 teaspoon, but less than ¼ teaspoon.
EGG WASH To make an egg wash, use a fork to
whisk 1 large egg, a pinch of salt, and 1 table-
spoon of water together in a small bowl.
MAK ING FR EEZ E-DR IED BER RY POW DER I often
call for freeze-dried berry powder. I find that it
really bumps up the flavor of the fresh berries
in baked goods and also helps them retain
their vibrant color. If a bite of a blueberry
muffin lasts three seconds, I find that the fresh
blueberries are present for up to two seconds,
but the freeze-dried fruit hits in that last third
second and really helps the berry flavor linger.
In most recipes, though, the powder is optional,
and the recipes will still taste good without it.
To make berry powder, in a food processor,
put an amount of freeze-dried berries equal to
the amount of powder called for in the recipe.
Pulse until the berries are broken down into a
powder. You can sift the powder to get rid of
seeds if desired. Store the powder in an airtight
container at room temperature. The longer it
is stored, the harder it gets, but it will last for
2 weeks.
LINING A PAN W ITH A PARC HMENT PAPER
SLING A parchment paper sling makes it much
easier to get a bread or pastry out of the pan.
Cut two pieces of parchment paper the same
width as the bottom of your pan, and long

enough to come up and over the sides. Spray
the pan with cooking spray, and then place the
pieces of parchment in the pan, perpendicular
to each other so each side has a bit of parch-
ment overhang, making sure to push the sheets
into the corners.
TEM P E R I N G C H O CO L AT E Tempering chocolate
allows it to set properly and gives the chocolate
a glossy, smooth finish. Throughout the book
I use a “cheater’s method” to temper choc-
olate, which is to melt most of the chocolate
called for, and then finely chop the few ounces
of chocolate left and stir it into the melted
chocolate until they are also melted, so that
the finished melted chocolate ends up around
88°F [31°C]. This method isn’t foolproof, but it’s
worked for me 99 percent of the time.
A FE W I M P ORTANT NOTES
On Ovens
In his cookbook A Jewish Baker’s Pastry Secrets,
George Greenstein wrote, “Ovens are often
like divas or temperamental bakers, and each
has its own personality.” I couldn’t agree more.
Ovens are the most important piece of ­baking
equipment and can often be the source of
baking issues. Most home ovens have hot
spots, and possibly malfunctioning lights, fans,
or ­thermometers—or all of the above. These
factors can, of course, cause problems when
baking, and it is imperative to really get to
know your oven. Take time to know your hot
spots, how the temperature fluctuates, and
how long your oven takes to preheat. Here
are some ways to help your oven out.
15
BUY AN OVEN THER MOMETER Many ovens are
not properly calibrated, and a wrong oven
Introduction
temperature can greatly affect the outcome
of your baked goods. If your oven is running
too hot, the outsides of your baked goods can
bake faster than the insides, resulting in burning
and undercooked centers. If it is too cold, your
baked goods may not rise properly or brown
properly. I have an inexpensive oven thermome-
ter that I keep hanging from the middle rack of
my oven, so I can keep an eye on the tempera-
ture inside. I also have an instant-read ther-
mometer (the DOT Simple Alarm Thermometer
by ThermoWorks), which I use to check my oven
temperature once a week.
PR EHEAT THE OVEN This ensures that you are
placing your pan in the oven at the correct
temperature. Most ovens need at least 30 min-
utes to reach the correct temperature.
ROTATE THE PAN HALFWAY THROUGH BAK ING
Oven walls radiate heat differently, due to how
they vary in thickness, as well as other factors.
As noted previously, most ovens have hot spots,
so shifting the pan can promote even baking.
But . . .
DON’ T OPEN THE DOOR TOO MANY TIMES
Whenever you open the oven door to check
on things, hot air spills out, causing the oven
temperature to rapidly fall. Most ovens take
a while to heat back up, and this can affect
baking. Clean your oven window and fix that
broken light so you minimize the need to open
the oven door.
16
The Temperature and Humidity
100 Morning Treats
of Your Kitchen
Humidity and temperature can greatly impact
your baked goods. If your kitchen is too hot
or humid, butter can soften and melt faster.
If you’ve let a dough or batter sit out in a hot
kitchen, the butter can also separate from the
dough, resulting in streaks and uneven baking.
Ingredients such as flour, sugar, salt, and baking
soda all soak up humidity that is lingering in
the air. Over time, they will retain moisture,
and this can affect the outcome of the recipe.
Storing your ingredients in airtight containers
will keep out moisture and help them stay fresh
longer.
If your kitchen is too cold, this can cause prob-
lems too. Butter will take longer to come to
room temperature and to cream with sugar. In
all these cases, it important to pay close atten-
tion to your environment. Which brings us to . . .
Use Your Senses
I am here to guide you as best I can through
each of these recipes, but my oven, equipment,
ingredients, weather, and state of mind will
be different than yours. External factors can
influence baking, but internal factors can too.
Feeling depressed or anxious can influence your
concentration and, therefore, could possibly
alter how you read a recipe. Because I am not
there with you to guide you should any of these
things occur, you need to rely on your senses. If
you open the oven and the cake looks like it is
browning too quickly, check to see if it should
come out early. If the pumpkin bread is still
doughy in the middle even though the baking
time has elapsed, keep it in the oven longer.
Using your eyes and nose will help you recog-
nize when your baked goods are done. Your
palate and hands are also good tools.
I N GR ED I EN TS
The following is a list of ingredients used in this
book. Most of these ingredients should be avail-
able at your local grocery store, but for the few
that are specialty items or hard to find, I have
included a resources section at the back of the
book (page 298) to help you locate them.
Just like women’s pant sizes, many baking
ingredients vary from one brand to the next.
For example, each brand of flour labeled “all-­
purpose” on your grocery store shelf contains a
different amount of protein, ranging from 9 to
12 percent. Flour protein levels can also vary
within a brand from season to season, depend-
ing on the harvest. Butter has different levels of
water and fat content, depending on the brand.
And one brand of granulated sugar may be
coarser or finer than the next. These differences
can and do affect baking outcomes. In the
ingredient categories below, I list the brands I
use for many of these staple items to help you
achieve similar outcomes.
Dairy and Eggs
BUTTER All the recipes in this book call for
unsalted butter. If you are a fan of salted
butter and decide to use it instead, you will
want to use a little less salt overall in the
recipe. European-style butter cannot always
 17
be swapped for regular butter; the high fat lower-fat milk, as this may change the outcome
content can cause extra spreading or other of the recipe.

Introduction
problems. If European-style butter is used, it
will be noted in the recipe. For grocery store Cooking Oils
brands, I prefer Land O’Lakes unsalted butter. I
CANOLA AND VEGETABLE OIL Canola and veg-
do not suggest substituting oil for butter.
etable oil are the most common oils you’ll find
CR E AM C H E E SE I prefer Philadelphia brand in this book because of their neutral flavor.
cream cheese in my recipes; it tastes best over-
OLIVE OIL Use a good-quality extra-virgin olive
all and gives baked goods a “creamier” feel.
oil so the flavor shines in the final product.
CR È M E F R A Î C H E This is a matured cream
TOASTED SESAME OIL I love the flavor of
with a tangy flavor and a smooth texture. It
toasted sesame oil, and while it is often used
is used occasionally in this book, and there is
in savory cooking, I think pairing it with sugar
a recipe for making it at home (page 290) in
is delicious. I have a few recipes in the book
the “Extras” chapter. I use Vermont Creamery
that include it. I prefer toasted sesame oil over
crème fraîche when I’m not making my own.
regular sesame oil; I find it has a more intense
EG GS All the recipes here call for Grade A flavor that works well with sugar and vanilla.
large eggs. In its shell, a large egg should
weigh 2 oz [57 g]. For egg-rich recipes (such Salt and Spices
as Pastry Cream, page 288), I like to use local,
FLEUR DE SEL This is a delicate, moist salt that
farm-fresh eggs because they typically have
is usually used as a finishing salt. Because the
beautiful orange yolks. If the recipe calls for
crystals are larger, the salt takes longer to
room temperature eggs, you can place the
dissolve, and the taste lingers a bit longer.
cold eggs in a large bowl, cover them with
warm water, and let them sit for 10 minutes. If SPIC ES Make sure your spices haven’t been
you need to separate the egg white and yolk, sitting in your cupboard for years before using
it’s generally easier to start with a cold egg them. Although they appear to last forever,
because the yolk will be firmer. they do have a shelf life and can grow stale or
rancid over time. Spices retain their freshness
HEAV Y C R E A M Look for a heavy cream that
for 6 months to 1 year.
is pasteurized, but not ultra-pasteurized, if
possible, especially when making crème fraîche. TABLE SALT I use table salt rather than kosher
Heavy cream is also known as double cream. salt in all the recipes in this book unless other-
wise noted.
MIL K I tested all the recipes in this book with
whole milk unless otherwise noted. In most
cases, I don’t recommend replacing it with a
18
ALMOND FLOUR Almond flour is found in most
Sweeteners
grocery baking aisles or can be ordered online.
100 Morning Treats

B ROW N SU GAR Light brown sugar was used for
recipe testing in this book. If dark brown sugar
is needed, it will be specified in the recipe.
CO N F E C T I O N ERS ’ S UGAR Confectioners’ sugar
is also known as powdered sugar and icing
sugar.
Look for blanched almond flour, which removes
the almond skins before processing.
HAZ ELNUT FLOUR Hazelnut flour is found in
most grocery baking aisles or can be ordered
online. To make it, you can pulse skinned hazel-
nuts in a food processor until finely ground.

CO R N SY RU P Do not substitute dark corn syrup

for light; it has a more robust flavor and is not
a good replacement in these recipes.
G R A N U L AT E D SUGAR Granulated sugar (also
known as white sugar) was used to test all
the recipes in this book. Cane sugar can be
substituted, but please note that it often has a
coarser grain than regular white sugar, which
means it won’t melt as quickly as more finely
ground sugar. If cane sugar is preferred, it
can be processed in a food processor until it is
finely ground before using.
SANDI NG SU GAR Sanding sugar is a large-­
crystal sugar that doesn’t dissolve while baking.
It is used mainly for decorating.
Leavenings
BAK ING POW DER I use nonaluminum baking
powder when I bake, as brands with aluminum
can give off the taste of metal. Baking powder
can expire. To check if your baking powder is
still potent, add a spoonful of it to a cup of hot
water. If it bubbles, it is still good to use.
BAK ING SODA In order for baking soda to rise,
it needs to be paired with an acidic ingredient,
such as buttermilk, sour cream, yogurt, vinegar,
coffee, molasses, brown sugar, or pumpkin. You
can check baking soda for freshness the same
way you would check for baking powder.
Nuts

Flour I usually toast nuts as soon as I purchase them

and then store them in the freezer, as nuts can
A L L- P U R P OSE F LOUR Different brands of flours
turn rancid. To toast nuts: Position an oven rack
have varying levels of protein, ranging from
in the middle of the oven and preheat the oven
low to high, which can result in very different
to 350°F [180°C]. Line a sheet pan with parch-
outcomes when baking. I’ve found Gold Medal
ment paper and place the nuts in the prepared
all-purpose unbleached flour to be the best
pan in a single layer. Bake for 5 to 10 minutes,
option for many of the recipes in this book; I use
until the nuts darken and are fragrant. Let them
it in all the baked good that don’t use yeast.
cool, and then store them in a plastic freezer
For yeasted doughs that call for all-purpose
bag in the freezer for up to 1 month.
flour, I like to use King Arthur brand.
 19
hold their shape when melted. This does mean,
Chocolate
however, that they are not always a good sub-

Introduction
BIT T E RSW E E T A N D S E M IS WE E T CH OCOL AT E stitute for bar chocolate.
When shopping for semisweet and bittersweet
COCOA POW DER There are two kinds of cocoa
bar chocolate to use in baking, look for one
powder: Dutch-process and natural. Dutch-­
that falls between 35 and 60 percent cacao,
process cocoa is treated; it is washed with an
and don’t use anything over 70 percent, as this
alkaline solution that neutralizes its acids and
can alter the taste and texture of the recipe.
gives it a more mellow, nutty flavor and a richer
(Bittersweet and semisweet can be confus-
color. Natural cocoa powder is left as is, and is
ing terms, as both can mean chocolate with
a very acidic, sharp powder. The recipes in this
a cacao percentage of anywhere from 35 to
book all call for Dutch-process cocoa powder.
99 percent.) Most recipes in this book call for
semisweet chocolate. W HITE C HOCOLATE White chocolate is made
from cocoa butter. Not all white chocolate is
When melting chocolate, chop the bar into fine
created equal, so use a brand you trust when
pieces. This will help the chocolate melt more
baking with it; Valrhona is a personal favor-
quickly and evenly and will give it less opportu-
ite. White chocolate chips do not always melt
nity to burn. Make sure that there is no water
well. White chocolate also melts more quickly
in your bowl when melting, or on your knife and
than dark chocolate, so be sure to stir it more
spatula, as contact with water can cause the
frequently than you would dark chocolate,
chocolate to seize, turning it grainy. Adding 1 or
especially when using the microwave.
2 tablespoons of hot water to the seized choco-
late and then stirring it can sometimes save it.
Vanilla
To melt chocolate in the microwave: Place
VANILLA BEANS To use a vanilla bean: With a
the chopped chocolate in a microwave-safe
sharp knife, split the bean lengthwise, and then
bowl, and microwave the chocolate on medium
scrape the seeds out of the bean with the dull
for 1 minute, then stop and stir the ­chocolate.
side of the knife or a spoon. Use the seeds in
­Continue to microwave the chocolate in
the recipe as called for. The leftover pod can
20-­second intervals, stirring after each one,
be dried and then finely ground in a food pro-
until the chocolate is almost completely smooth.
cessor to make a vanilla bean powder.
Remove the bowl from the microwave and then
stir until completely smooth. VANILLA EX TR AC T All the recipes in this book
use pure vanilla extract, and I don’t recommend
CACAO NI B S Cacao nibs have a complex, bitter
substituting artificial vanilla. However, pure
flavor and crunchy texture.
vanilla extract is expensive, and if you have a
CH O CO L AT E C H I P S Chocolate chips have less brand of artificial vanilla you enjoy, it will work
cacao than bar chocolate, which allows them to in these recipes.
 H APTER
C 1

Muffins,
Scones, and
Quick Breads
 “I came down
as soon as I
thought there
was a prospect
of breakfast.”
—Charlotte Brontë, Jane Eyre
 23
My blueberry muffin baking experience started with a blue boxed mix, complete with tiny
dried blueberries. My mom would often make them to accompany dinner, and we would

Muffins, Scones, and Quick Breads

devour them slathered in too much butter. I started baking them from scratch while work-
ing at the Blue Heron Coffeehouse; I always loved that their recipe added nutmeg and I
took that little trick with me when I left. This recipe is revamped from my first book, The
Vanilla Bean Baking Book; I found adding almond flour keeps the crumb tender and light,
and bumping up the baking powder helps those muffins dance beautifully over the rim.
I did keep nutmeg involved, and incorporated it into a perfectly sugary top.

M A KE S
1 2 M U F F IN S

Blueberry Muffins
SU GA R TO PPING ¾ cup [180 g] buttermilk, 1) Position an oven rack in the middle of
½ cup [100 g] granulated at room temperature the oven and preheat the oven to 375°F
sugar
5 tablespoons [70 g] [190°C]. Grease two standard twelve-cup
¾ teaspoon freshly unsalted butter, melted muffin tins (see Muffin Tins and Greasing
grated nutmeg the Pans, page 24). 2) FOR THE SUGAR
1/3 cup [75 g] vegetable
or canola oil TOPPING In a small bowl, whisk together
MUFFINS
¼ cup [60 g] sour cream, the granulated sugar and nutmeg. 3) FOR
2 cups [284 g] all-
purpose flour at room temperature THE MUFFINS In a large bowl, whisk
2 large eggs, at room together the all-purpose flour, almond
½ cup [50 g] almond
flour temperature flour, baking powder, salt, lemon zest, and

1 tablespoon lemon juice baking soda. Make a well in the center. In

2 teaspoons baking
powder
1 teaspoon salt
1 teaspoon lemon zest
¼ teaspoon baking soda
1 cup [200 g] granulated
sugar
a large bowl or liquid measuring cup, whisk
1 teaspoon pure vanilla
together the granulated sugar, buttermilk,
extract
melted butter, oil, sour cream, eggs, lemon
7½ oz [215 g] fresh or
juice, and vanilla until completely combined.
frozen blueberries
cont’d
24
Pour the wet ingredients into the well in the
100 Morning Treats
dry ingredients and mix gently until almost
combined. Fold in the blueberries until just
incorporated, being careful not to overwork
the batter. It should not be completely smooth;
there should be some visible lumps and bumps.
The muffin batter can be stored, covered,
in the refrigerator for up to 24 hours before
baking. 4) Scoop a scant 1/3 cup of the bat-
ter into every other muffin cup (see Muffin
Scoops, page 29). The batter should fill the cup
and mound slightly (using a scoop helps the
tops mound). Sprinkle 1 to 2 teaspoons of the
sugar-nutmeg mixture evenly over each muffin.
5) Bake until the muffins are light golden
brown and a toothpick inserted into the center
of a muffin comes out with a few crumbs,
rotating the pan halfway through baking, 17 to
20 minutes. Let the muffins cool in the tin for
about 5 minutes, then gently remove them and
transfer to a wire rack to cool for a few more
minutes before serving. 6) Muffins are best
eaten the day they are made, but they can be
stored in an airtight container in the refrigera-
tor for up to 2 days.
NOT E If your berries are out of season, adding
a little “berry boost” can help ramp up the
flavor. Combine 2 tablespoons [8 g] of freeze-
dried berry powder (see page 14), 1 tablespoon
of granulated sugar, 1 tablespoon of water,
a pinch of salt, and the blueberries in a small
saucepan. Cook over low heat until the berries
are warm and coated in the sugar powder,
about 3 minutes. Set aside to cool, then swirl
into the recipe where the blueberries are
called for.
Greasing the Pans
If you’re using muffin liners, you don’t
have to grease the pan. Otherwise, it
is absolutely necessary. Your best bet is
to use a pastry brush to “paint” butter
into the cavities and then dust them with
flour, but pan spray works well too. If
the muffins are not in liners, I also like to
give the top of the pan a spray, so the
muffin tops don’t stick as much. I use a
floured pan spray in the cavities, and a
non-floured pan spray for the top (the
flour can burn on the top of the pan). I
find this usually ensures an easy release.
Muffin Tins
Standard muffin pans are ­surprisingly
varied. After baking thousands of muffins
in dozens of different pans over the last
two decades, I can report that nearly
every brand of muffin pan is slightly
different. Because of this, your muffins
may not bake up exactly like mine. When
testing recipes for this book, I found
that I preferred Nordic Ware Naturals
twelve-cup aluminum commercial pans.
My round scoop (see Muffin Scoops,
page 29) matched the dimensions of the
muffin cups perfectly, and I liked the way
my muffins baked up. In each recipe, I
try to give both the amount of batter for
each cup and how full each cup should
be. But baking a test muffin in your pan
to see how it performs is always a good
idea. Muffins also often rise better when
every other muffin cavity is filled.
 25
There was a time when I couldn’t imagine a muffin that didn’t fall into one of four
­categories: blueberry, lemon poppy seed, chocolate, or cranberry-orange. Those flavor

Muffins, Scones, and Quick Breads

choices held every bake case hostage in my suburbia bubble, and I never questioned my
limited options. Then Colleen Wolner happened. She was (and is) co-owner of the Blue
Heron Coffeehouse, and the first time I encountered her baking, she had the audacity
to put other ingredients in her muffins. Strawberries! Ginger and pear! Chocolate with car-
damom! And of course, almonds. There were almonds combined with cherries (a customer
favorite) but also almonds and poppy seeds, and I loved those muffins so dearly that they
quickly replaced blueberries in my heart. In my version, I swirl in some Almond Cream
(page 292) to keep the muffins moist, but your favorite jam would be delicious here too.

Almond Poppy Seed

Muffins MAK ES 12
MUF F INS

TOPPING 1 cup [200 g] granulated 1) Position an oven rack in the middle of

1 cup [120 g] almonds, sugar
the oven and preheat the oven to 375°F
toasted and chopped
¾ cup [180 g] buttermilk, [190°C]. Grease a standard twelve-cup
1/2 cup [100 g] coarse or at room temperature muffin tin (see Muffin Tins and Greasing the
fine sugar
5 tablespoons [70 g] Pans, page 24). 2) FOR THE TOPPING In a
unsalted butter, melted small bowl, ­combine the toasted almonds
MUFFINS
1/3 cup [75 g] vegetable and sugar. 3) FOR THE MUFFINS In a large
2 cups [284 g] all-
purpose flour or canola oil bowl or mixer bowl, whisk together the all-­
¼ cup [60 g] sour cream purpose flour, almond flour, poppy seeds,
½ cup [50 g] almond
flour baking powder, salt, and baking soda. Make
2 large eggs, at room
temperature a well in the center.
3 tablespoons poppy
seeds 1 teaspoon pure vanilla
extract cont’d
2 teaspoons baking
powder ¾ teaspoon almond
1 teaspoon salt extract

¼ teaspoon baking soda ½ cup [100 g] Almond

Cream (page 292, see
Note)
26
100 Morning Treats
4) In a large bowl or liquid measuring cup,
whisk together the granulated sugar, butter­
milk, melted butter, oil, sour cream, eggs,
vanilla, and almond extract until completely
combined. Pour the wet ingredients into the
well in the dry ingredients and mix gently until
almost combined, being careful not to overwork
the batter. It should not be completely smooth;
there should be some visible lumps and bumps.
Dollop the almond cream over the top of the
batter, then use a spatula to swirl it into the
batter with two or three turns until just incor-
porated; there will still be streaks of cream.
The muffin batter can be stored, covered,
in the refrigerator for up to 24 hours before
baking. 5) Scoop a scant 1/3 cup of the batter
into each muffin cup. The batter should fill the
cups and mound slightly in each cavity (using a
scoop helps the tops mound). Top each muffin
with a generous amount of the almond-and-
sugar mixture. 6) Bake until the muffins are
light golden brown and a toothpick inserted
into the center of a muffin comes out with a
few crumbs, rotating the pan halfway through
baking, 18 to 23 minutes. Let the muffins cool in
the tin for about 5 minutes, then gently remove
them and transfer to a wire rack to cool to
room temperature. 7) Muffins are best eaten
the day they are made, but they can be stored
in an airtight container in the refrigerator for
up to 2 days.
NOTE If you do not have almond cream on
hand, you can swirl in 1/3 cup [100 g] of lemon
curd or your favorite jam.
 27
In between school years during college, I spent my summers working the afternoon/evening shift at the
Blue Heron Coffeehouse. This meant several things: I spent my entire shift drinking coffee, I stayed up

Muffins, Scones, and Quick Breads

until dawn arrived because of said coffee, and I spent the mornings sleeping in, only to realize too late
that I had minutes to spare before my shift started. I would then frantically ride my bike across campus
to relieve the morning barista at three o’clock and make myself an iced latte before business started
to pick up. If the fates were kind to me, there would be some kind of berry streusel muffin left in the
bake case. My favorite at the time was strawberry; the sweet berries and bitter flavor of the coffee
never failed to balance each other out perfectly bite for bite. I still love streusel muffins, but now I
enjoy mixing up my berries: blueberry, raspberry, and strawberry are all there.

Mixed Berry Muffins

MAK ES
10 MUF F INS

B E R RY S WIRL ½ cup [120 g] buttermilk, 1) Position an oven rack in the middle of

3 oz [85 g] fresh or at room temperature
the oven and preheat the oven to 375°F
frozen raspberries
2 tablespoons sour [190°C]. Line a standard twelve-cup muffin
3 oz [85 g] fresh or cream, at room tin with tulip liners or grease the pan
frozen blueberries temperature
(see Muffin Tins and Greasing the Pans,
2 oz [57 g] fresh or 1 teaspoon lemon juice page 24). I prefer tulip liners here, as they
frozen strawberries, keep the streusel in place.
8 tablespoons [1 stick or
hulled and chopped into
113 g] unsalted butter, at
bite-size pieces
room temperature
cont’d
2 tablespoons granulated
¾ cup [150 g] granulated
sugar
sugar
1 teaspoon lemon juice
½ teaspoon salt

MUFFINS 1 large egg, at room

temperature
1½ cups [213 g] all-
purpose flour 1 teaspoon pure vanilla
extract
1½ teaspoons baking
powder 1½ cups [210 g] Pecan
Streusel (page 291)
¼ teaspoon baking soda
 29

2) FO R T H E SW I R L In a small saucepan, stir 7) Bake until the streusel is golden brown and

Muffins, Scones, and Quick Breads

together the raspberries, blueberries, straw- a toothpick inserted into the center of a muffin
berries, sugar, and lemon juice. Heat over low comes out with a few crumbs, rotating the pan
heat, stirring and gently mashing the berries, halfway through baking, 25 to 30 minutes. Let
until the sugar has dissolved and the berries the muffins cool in the tin for about 5 minutes,
are just starting to release their juices but still then gently remove them and transfer to a wire
have some shape, 2 to 4 minutes (this will take rack to cool for a few more minutes before
longer with frozen berries). Remove from the serving. 8) Muffins are best eaten the day they
heat and set aside to cool. 3) FOR T H E M UF- are made, but they can be stored in an airtight
F IN S In a small bowl, whisk together the flour, container in the refrigerator for up to 2 days.
baking powder, and baking soda. In a large
bowl or liquid measuring cup, whisk together
the buttermilk, sour cream, and lemon juice. Muffin Scoops
4) In the bowl of a stand mixer fitted with a Every bakery I worked in used a portion
paddle, beat the butter on medium speed until scoop to dish the batter into the muffin
creamy, about 1 minute. Add the granulated pans. It ensured both consistency and
sugar and salt and beat until light and fluffy, a well-rounded top, which helped the
3 to 5 minutes. Lower the speed to low and muffins bake up pretty. I still use one in
add the egg, beating until incorporated and my home kitchen. I found that the 2 oz
scraping down the sides of the bowl as needed. scoop from Vollrath works perfectly with
Beat in the vanilla. Scrape down the sides of my Nordic Ware pans.
the bowl again and, still on low speed, add
one-third of the flour mixture, beating until just
combined. Beat in the buttermilk mixture and
the remaining flour mixture in halves, alternat-
ing between the two and ending with the flour
mixture, mixing just until combined. 5) Pour
the cooled berry mixture into the mixer bowl,
and use a spatula to swirl the mixture into the
batter with two or three turns until just incor-
porated; there will still be streaks of fruit. The
muffin batter can be stored, covered, in the
refrigerator for up to 24 hours before baking.
6) Scoop a scant 1/3 cup of the batter into each
tulip liner. Sprinkle the streusel evenly over the
tops of the muffins.
 31
Caramel apples always bring to mind crisp autumn afternoons and the sound of
crunching leaves underfoot. I didn’t grow up with an apple tree in my yard, but at least

Muffins, Scones, and Quick Breads

once every October my mom would pick up a caramel apple kit at the grocery store
and we’d dip our Granny Smiths in sticky sweetness. These muffins are a nod to that
memory, with rich caramel icing draped over apple muffins.

Caramel Apple Muffins

MAK ES
8 MUF F INS

MUFFINS 1 tablespoon applejack 1) FOR THE MUFFINS Position an oven rack

1½ cups [213 g] all- brandy (optional)
in the middle of the oven and preheat the
purpose flour
1 teaspoon pure oven to 375°F [190°C]. Grease a standard
1½ teaspoons baking vanilla extract twelve-cup muffin tin (see Muffin Tins and
powder
1 cup [150 g] grated Greasing the Pans, page 24). 2) In a small
½ teaspoon ground Gala apples bowl, whisk together the flour, baking
cinnamon
powder, cinnamon, and baking soda. In a
IC ING
¼ teaspoon baking soda medium bowl or liquid measuring cup, whisk
3 tablespoons Caramel,
¼ cup [60 g] apple cider, together the apple cider and sour cream.
homemade (page 289) or
at room temperature store-bought 3) In the bowl of a stand mixer fitted with
¼ cup [60 g] sour cream, a paddle, beat the butter on medium speed
1 to 3 tablespoons
at room temperature apple cider until creamy, 1 minute. Add the granulated
sugar and salt and beat again on medium
8 tablespoons [1 stick or 1 tablespoon unsalted
113 g] unsalted butter, at butter, melted speed until light and fluffy, 3 to 5 minutes.
room temperature Add the egg and beat on low speed until
½ teaspoon pure
¾ cup [150 g] granulated incorporated, scraping down the sides of
vanilla extract
sugar the bowl as needed. Beat in the brandy,
Pinch of salt
½ teaspoon salt if using, then the vanilla. Scrape down the
1 cup [120 g] bowl again and add one-third of the flour
1 large egg, at room confectioners’ sugar
mixture.
temperature
1 cup [120 g] Candied
Pecans (page 291) cont’d
32

Continue beating on low speed until just com-

100 Morning Treats

bined. Beat in the apple cider mixture and the

remaining flour mixture in halves, alternating
between the two and ending with the flour
mixture, mixing until just combined. Add the
grated apple, and then mix until just incorpo-
rated into the batter, 30 seconds. 4) Scoop
1/3 cup of the batter into the prepared tin; the
batter should fill the cups and slightly mound
in each cavity (using a scoop works best here
to help the tops mound). Bake until a skewer or
toothpick inserted into the center of a muffin
comes out with a few crumbs, rotating the pan
halfway through baking, 20 to 24 minutes. Let
the muffins cool in the tin for about 5 minutes,
then gently remove them and transfer to a
wire rack to cool for 10 minutes. 5) FOR T H E

ICING While the muffins are cooling, make the

icing. In a medium bowl, combine the caramel,
1 tablespoon of the apple cider, the melted
butter, vanilla, and salt. Add the confectioners’
sugar and mix until smooth, adding more apple
cider, 1 tablespoon at a time, until the desired
consistency is reached; the icing should be thick
but pourable. Drizzle the icing over the top
of each muffin, and sprinkle with the candied
pecans. 6) Muffins are best eaten the day they
are made, but they can be stored in an airtight
container in the refrigerator for 2 days.
 33
Double chocolate muffins probably aren’t the most nutritious way to start
the day, but adding banana always makes me feel better about indulging

Muffins, Scones, and Quick Breads

in something sweet first thing in the morning. I’ve made these muffins for
years, both in shops and at home, and decided this time around to do some
upgrading—a little more banana and a lot more chocolate did the trick.

Double Chocolate
Banana Muffins
MAK ES AB OUT
14 MUF F INS

1½ cups [213 g] all- 5 tablespoons [70 g] 1) Position an oven rack in the middle of
purpose flour unsalted butter, melted
the oven and preheat the oven to 375°F
¾ cup [75 g] Dutch- 3 large eggs, at room [190°C]. Grease two standard twelve-cup
process cocoa powder temperature muffin tins (see Muffin Tins and Greasing
2 teaspoons baking ¼ cup [60 g] sour cream, the Pans, page 24). 2) In a large bowl,
powder at room temperature whisk together the flour, cocoa powder,
¼ teaspoon baking soda 2 teaspoons pure vanilla baking powder, and baking soda. Make a
extract well in the center.
1¼ cups [250 g]
granulated sugar ¾ teaspoon salt
cont’d
1 cup [227 g] mashed 4 oz [113 g] semisweet
bananas (about 3 chocolate, finely
bananas) chopped

½ cup [120 g] buttermilk, Turbinado sugar, for

at room temperature sprinkling
34
100 Morning Treats
3) In a large bowl or liquid measuring cup,
whisk together the granulated sugar, bananas,
buttermilk, melted butter, eggs, sour cream,
vanilla, and salt until completely combined.
Pour the wet ingredients into the well in the dry
ingredients and mix gently until almost com-
bined. Fold in the chopped chocolate until just
incorporated, being careful not to overwork
the batter. It should not be completely smooth;
there should be some visible lumps and bumps.
4) Scoop a scant 1/3 cup of the batter into each
cup. The batter should fill the cups and mound
slightly in each cavity (using a scoop helps the
tops mound). Sprinkle the tops of the muffins
generously with the turbinado sugar. 5) Bake
until a toothpick inserted into the center of a
muffin comes out with a few crumbs, rotat-
ing the pan halfway through baking, 18 to
23 minutes. Let the muffins cool in the tin for
about 5 minutes, then gently remove them and
transfer to a wire rack to cool for a few more
minutes before serving. 6) Muffins are best
eaten the day they are made, but they can be
stored in an airtight container in the refrigera-
tor for 2 days.
 35
In Minnesota, rhubarb is the first sign that spring is actually, finally here, and b
­ akers
everywhere use it in abundance until berries make their debut later in the year.

Muffins, Scones, and Quick Breads

­Rhubarb contains quite a bit of liquid, so I like to cook it down first, which helps ensure
the finished muffin is not soggy while also concentrating the flavor.

Rhubarb Cream Cheese

Swirl Muffins
MAK ES 10
MUF F INS

R H U BAR B S WIRL ½ cup [120 g] buttermilk, 1) Position an oven rack in the middle of
1½ cups [150 g] chopped at room temperature the oven and preheat the oven to 375°F
rhubarb, in bite-size
2 tablespoons sour [190°C]. Line two standard twelve-cup muf-
pieces (see Note)
cream, at room fin tins with tulip liners (see Muffin Tins and
1/3 cup [65 g] granulated temperature
Greasing the Pans, page 24). 2) FOR THE
sugar
8 tablespoons [1 stick or R HUBAR B SW IR L In a small saucepan, com-
1 tablespoon water 113 g] unsalted butter, at bine the rhubarb, granulated sugar, and
room temperature
water. Heat over low heat, stirring occa-
C R E A M C H E E SE S WIRL ¾ cup [150 g] granulated sionally, until the rhubarb has broken down,
3 oz [85 g] cream sugar
12 to 15 minutes. Remove from the heat
cheese, at room
temperature ½ teaspoon salt and set aside to cool. 3) FOR THE C R EAM

1 large egg, at room C HEESE SW IR L In a small bowl, combine the

1 tablespoon granulated
sugar temperature cream cheese and granulated sugar, and
1 teaspoon pure vanilla stir until smooth.
MUFFINS extract
1½ cups [213 g] all-
1½ cups [210 g] Streusel cont’d
purpose flour
(page 291)
1½ teaspoons baking
powder

¼ teaspoon baking soda

36
4) FO R T H E M UFFINS In a small bowl, whisk
100 Morning Treats
together the flour, baking powder, and baking
soda. In a medium bowl or liquid measuring
cup, whisk together the buttermilk and sour
cream. 5) In the bowl of a stand mixer fitted
with a paddle, beat the butter on medium
speed until creamy, 1 minute. Add the granu-
lated sugar and salt and beat until light and
fluffy, 3 to 5 minutes. Lower the speed to low
and add the egg, scraping down the sides of
the bowl as needed. Beat in the vanilla. Scrape
down the sides of the bowl again, and add
one-third of the flour mixture. Beat on low
speed until just combined. Beat in the butter-
milk mixture and the remaining flour mixture in
halves, alternating between the two and ending
with the flour mixture, mixing until just com-
bined. 6) Pour the rhubarb and cream cheese
mixtures into the bowl, and use a spatula to
swirl the mixtures into the batter until just
incorporated with two or three turns; there will
still be streaks of fruit and cream cheese. The
Muffin Liners
For many of the recipes in this book I
don’t use muffin liners, but there are a
few exceptions. I like to use tulip liners
(which stand taller in the pan) for muffins
with streusel, as it helps the streusel stay
on the batter, so it won’t spill all over the
pan and oven floor. If you’ve never used
a liner, you can bake a test muffin and
see how it works in your particular pan.
muffin batter can be stored, covered, in the
refrigerator for up to 24 hours before baking.
7) Scoop a scant 1/3 cup of the batter into each
tulip liner. Sprinkle the streusel evenly over the
top of each muffin. 8) Bake until the streu-
sel is golden brown and a toothpick inserted
into the center of a muffin comes out with a
few crumbs, rotating the pan halfway through
baking, 25 to 30 minutes. Let the muffins cool in
the tin for about 5 minutes, then gently remove
them and transfer to a wire rack to cool for a
few more minutes before serving. 9) Muffins
are best eaten the day they are made, but they
can be stored in an airtight container in the
refrigerator for up to 2 days.
NOTE If your variety of rhubarb doesn’t cook
down into a pretty shade of pink (many don’t),
you can add a thin slice of red beet or a hand-
ful of raspberries to the pan with the rhubarb,
or add a few drops of pink food coloring to the
rhubarb mixture.
38
This recipe is based on the Grapefruit Cake Bars from my cookbook 100 Cookies (which, in turn,
is based on a Bundt cake from Yossy Arefi’s book Sweeter Off the Vine). I love the tart flavor
100 Morning Treats

of grapefruit, and Yossy’s method of adding the segmented pieces and juice to the batter is
genius. “To ease each pale pink segment out of its case so carefully without breaking a single
pearly cell” makes for delicious muffins. (Craig Arnold, “Meditation on a Grapefruit”)

Grapefruit Glazed
MA KE S 1 6
MUF F IN S Muffins
M UFFINS GLAZ E 1) FOR THE MUFFINS Position an oven rack
1 medium grapefruit 1½ cups [180 g] in the middle of the oven and preheat the
confectioners’ sugar
1½ cups [300 g] oven to 375°F [190°C]. Line two standard
granulated sugar Pinch of salt twelve-cup muffin tins or grease the pan
3 cups [426 g] all- 2 to 3 tablespoons (see Muffin Tins and Greasing the Pans,
purpose flour grapefruit juice page 24). Line a sheet pan with parchment
1 tablespoon baking 1 tablespoon grapefruit paper and set a wire rack on top. 2) Scrub
powder liqueur (optional) the grapefruit with warm, soapy water (to

½ teaspoon baking soda remove any excess wax), rinse, then dry
the fruit. Put the granulated sugar into a
1 cup [2 sticks or 227 g]
medium bowl and grate the grapefruit zest
unsalted butter, at room
temperature directly over the sugar, being careful not
to include any of the bitter white pith. With
1 teaspoon salt
your fingers, rub the zest into the sugar until
2 large eggs, at room
combined and fragrant. 3) Cut the top and
temperature
bottom off the grapefruit, then cut away
1 teaspoon pure vanilla any remaining peel and the white pith from
extract
the surface of the fruit. Over a bowl, care-
1 cup [240 g] buttermilk, fully cut the sections of the grapefruit away
at room temperature
from the membrane, letting the fruit and
juices fall into the bowl. Remove any seeds
that have fallen in, and break up the fruit
into small pieces, about ½ in [12 mm] wide.

4) In a medium bowl, whisk together the flour,
baking powder, and baking soda. 5) In the
bowl of a stand mixer fitted with a paddle,
beat the butter on medium speed until creamy,
1 minute. Add the sugar-zest mixture and salt
and beat until light and fluffy, 3 to 5 minutes.
Lower the speed to low and add the eggs, one
at a time, scraping down the sides of the bowl
as needed. Beat in the vanilla. Scrape down
the bowl again and add one-third of the flour
mixture. Beat on low speed until just combined.
Beat in the buttermilk and the remaining flour
mixture in halves, alternating between the
two and ending with the flour mixture, mixing
until just combined. Remove the bowl from the
mixer and gently fold in the grapefruit seg-
ments and their juices. The muffin batter can
be stored, covered, in the refrigerator, for up
to 24 hours before baking. 6) Scoop a scant
1/3 cup of the batter into the prepared tins; the
39
Muffins, Scones, and Quick Breads
batter should fill the cups and mound slightly
in each cavity (using a scoop helps the tops
mound). 7) Bake until a toothpick inserted
into the ­center of a muffin comes out with a
few crumbs, ­rotating the pan halfway through
baking, 25 to 30 minutes. Let the muffins cool
in the tin for about 5 minutes, then gently
remove them and transfer to the rack in the
prepared sheet pan and let cool for 15 more
minutes. 8) FOR THE GLAZ E In a medium bowl,
stir together the confectioners’ sugar and salt.
Whisk in 2 tablespoons of the grapefruit juice
and add the liqueur, if using. The glaze should
be thick but pourable. If it seems too thick, add
a few more drops of grapefruit juice. Pour the
glaze over the warm muffins and let set before
serving. 9) Muffins are best eaten the day they
are made, but they can be stored in an airtight
container in the refrigerator for up to 2 days.
40
Is it cake, or is it a muffin? Today, we will convince ourselves it is a muffin.
Yes, it truly is, even with that generous heap of Brown Butter Cream Cheese Icing.
100 Morning Treats

MAK ES 14
MUF F INS

Carrot Cake Muffins

M UFFINS BROWN BUT T ER C R EAM 1) FOR THE MUFFINS Position an oven rack
2/3 cup [150 g] vegetable CH E ESE IC ING
in the middle of the oven and preheat the
or canola oil 12 tablespoons [1½ sticks
oven to 350°F [180°C]. Line two standard
or 170 g] unsalted butter,
¾ cup [150 g] granulated twelve-cup muffin tins (see Muffin Tins and
at room temperature
sugar
Greasing the Pans, page 24); these muffins
¼ teaspoon salt
¼ cup [50 g] brown bake best with liners. 2) In a large bowl,
sugar 4 oz [113 g] cream whisk together the oil, granulated and
cheese, at room
2 large eggs, at room brown sugars, eggs, triple sec (if using),
temperature
temperature cinnamon, ginger, baking powder, ­baking
2 cups [240 g]
1 tablespoon triple sec soda, salt, and cloves until completely
confectioners’ sugar
(optional) combined. Add the flour, stirring until just
2 teaspoons pure vanilla
1 teaspoon ground combined, then add the carrots, stirring
extract
cinnamon until incorporated. The muffin batter can
1 teaspoon ground be stored, covered, in the refrigerator for
ginger up to 24 hours before baking. 3) Divide

¾ teaspoon baking the mixture evenly among the fourteen

powder muffin cavities; the batter should come up

½ teaspoon baking soda halfway in each cavity. Bake until a tooth-

pick inserted into a muffin comes out clean,
½ teaspoon salt
rotating the pan halfway through baking,
Pinch of ground cloves 18 to 22 minutes. Set the pan on a wire rack
1½ cups [213 g] all- and let cool for 15 minutes, then remove the
purpose flour muffins and let them finish cooling on the
2 cups [200 g] finely rack before icing.
grated carrots

4) FO R T H E I C I N G Brown 8 tablespoons [1 stick
or 113 g] of the butter (see page 293). Pour the
brown butter into a heatproof, freezer-safe
bowl and let cool for 10 minutes. Place the bowl
in the freezer until solid, but not frozen, about
30 minutes. Transfer to the bowl of a stand
mixer fitted with a paddle. 5) Add the remain-
ing 4 tablespoons [56 g] of butter and the salt
to the brown butter and beat on medium speed
until smooth, 1 minute. Add the cream cheese
and beat again until smooth and creamy. Lower
41
Muffins, Scones, and Quick Breads
the mixer speed to low and slowly add the con-
fectioners’ sugar, beating until well combined
and creamy and stopping to scrape down the
sides of the bowl as necessary, 4 to 5 minutes.
Beat in the vanilla. Using an offset spatula or
piping bag, spread or pipe a generous amount
of icing over the top of each muffin. 6) Muffins
are best eaten the day they are made, but
these can be stored in an airtight container in
the refrigerator for 3 days.
42
This recipe is for when I find myself needing a little whole-wheat flour in my life. I use
a little all-purpose and almond flour to keep the base light, and mashed bananas and
100 Morning Treats

yogurt also contribute to keeping things delicious and moist.

Whole-Wheat
Yogurt Muffins
M AKE S 1 2
M U F F INS

TOPPING 1 cup [240 g] Greek or 1) Position an oven rack in the middle of

1/3 cup [65 g] granulated full-fat plain yogurt, at the oven and preheat the oven to 375°F
sugar room temperature
[190°C]. Grease a standard twelve-cup
¾ teaspoon ground 5 tablespoons [70 g] muffin tin (see Muffin Tins and Greasing the
cinnamon unsalted butter, melted
Pans, page 24). 2) FOR THE TOPPING In a
1/3 cup [75 g] vegetable small bowl, whisk together the granulated
M UFFINS or canola oil
sugar and cinnamon. 3) FOR THE MUFFINS
1½ cups [213 g] whole-
2 large eggs, at room In a large bowl, whisk together the whole-
wheat flour
temperature wheat flour, all-purpose flour, almond flour,
½ cup [71 g] all-purpose
2 tablespoons orange baking powder, salt, and baking soda. Make
flour
juice a well in the center. 4) In a large bowl or
½ cup [50 g] almond
1 teaspoon pure vanilla liquid measuring cup, whisk together the
flour
extract granulated sugar, yogurt, melted butter,
2 teaspoons baking oil, eggs, orange juice, and vanilla until
1 cup [226 g] chopped
powder
bananas completely combined. Pour the wet ingre-
1 teaspoon salt dients into the well in the dry ingredients
½ cup [60 g] pecan
¼ teaspoon baking soda halves or your favorite and mix gently until almost combined. Fold
nut, toasted and in the bananas, pecans, and raisins until just
1 cup [200 g] granulated chopped
sugar incorporated, being careful not to over-
½ cup [60 g] raisins, your work the batter. It should not be completely
favorite dried fruit, or
smooth; there should be some visible lumps
mini chocolate chips
and bumps. The muffin batter can be
stored, covered, in the refrigerator for up
to 24 hours before baking.
 Freezing Muffins
To freeze muffins, wrap cooled muffins
in plastic wrap and place in an airtight,
freezer-safe container or plastic bag.
Store in the freezer for up to 2 weeks.
The night before serving, put the muffins
in the refrigerator to thaw.

5) Scoop a scant 1/3 cup of the batter into each

muffin cup. The batter should fill the cups and
mound slightly in each cavity (using a scoop
helps the tops mound). Sprinkle 1 to 2 teaspoons
of the sugar topping evenly over each muffin.
6) Bake until the muffins are light golden
brown and a toothpick inserted into the center
of a muffin comes out with a few crumbs,
rotating the pan halfway through baking, 18 to
23 minutes. Let the muffins cool in the tin for
about 5 minutes, then gently remove them and
transfer to a wire rack to cool for a few more
minutes before serving. 7) Muffins are best
eaten the day they are made, but they can be
stored in an airtight container in the refrigera-
tor for up to 2 days.
Another random document with
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 of Germinal, 271;
of Prairial, 272;
of Vendémiaire, 281.

Intendants, position of, 7-10;

decline of, 47;
fall of, 62.

Isnard, 184, 266.

Issy l'Evêque, priest of, 138.

J.

Jacobin Club, origin of, 105,106;

organisation of, 142-145;
attitude of, in summer of 1791, 150-154;
protests against war, 167;
share of, in elections of 1792, 182, 183;
under the Terror, 213;
parties at, in 1793-94, 241-246;
under Robespierre, 255, 259;
close of, 263, 265.

Jacobins, rise of the, 129-154;

theory of the, 137-140, 209;
numbers and organisation of the, 142-147, 199;
leaders of the, 143, 229-235;
in the Constituent, 105, 149-153;
in the Legislative, 163, 164;
opposed to war, 166, 167;
attitude of, towards Prison Massacres, 178, 179;
in the Convention, 182-183;
attitude of, on question of Louis' death, 191;
struggle with Girondists, 189-206;
Government of, 212-216;
 principles applied, 218-229;
character of, 187, 216, 217, 229-235, 283;
schisms and struggles among, 237-260, 262-273.

Jansenists, the, 103.

Javogues, 217, 231.

Jemappes, Battle of, 180.

Jeunes Gens, the, 264, 272, 279.

Jeunesse Dorée, the, 264.

Jews, attacks on the, 61.

Joseph, Emperor, 42, 156-158.

Jourdan, 206, 274, 275.

Journal de Paris, the, 106.

Journal des Débats, 108.

Journal des Etats-Généraux, Mirabeau's journal, 107.

Journal Général de la Cour et de la Ville, Reactionary journal, 112.

K.

Kellermann, 255.

King. See Louis XVI.

Kléber, 274, 276.

Kosciusko, 277.

L.

Labourers. See Peasants and Artisans.

Laclos, 113, 144.

Lacombe, Proconsul in Bordeaux, 217;

Rose, 186.

Lacretelle, 264.

Lacroix, 237.

Lafayette, and the National Guard, 67, 68, 118, 153;

on 5th October, 70;
Marat and, 111;
Orleans and, 114;
character and views of, 116-118;
Mirabeau and, 73, 121, 122;
party of, 131, 135, 150, 153, 163;
at Massacre of Champ de Mars, 151;
not elected Mayor, 165;
policy of, in spring and summer, 1792, 166-173;
flight of, 177.

Lakanal, 216.

Lally-Tollendal, 100.

La Marck, 121, 123.

Lameths, the, in the Constituent, 104;

party of, 131, 135, 150.
Landes, District of the, 217.

Languedoc, one of the Pays d'État, 6.

Lanjuinais, 103, 184, 266.

Laon, distress in, 270.

Laplanche, 231.

Lebon, 143, 217, 232, 273.

Lecarpentier, 216.

Lecointre, 237, 263.

Legendre, 237, 263, 265.

Legislative Assembly, meeting of, 163;

parties in, 163, 164;
policy of, 165, 167, 168, 169, 171, 172, 173, 178, 179.

Le Mans, Battle of, 276.

Leopold II, succeeds Emperor Joseph, 157, 158;

policy of, 159-163;
death of, 168.

Lepelletier Section, the, 281.

Lindet, 214, 215, 234, 273.

Linguet, 107.

Local Government, new system of, 75-79.

Locke, 110
Loire, war on the, 205.

London, Journalism in, 107.

Longwy, surrender of, 177.

Louis XI, 5.

Louis XIV, 14.

Louis XVI, Court of, 44;

emancipates serfs, 44;
charities of, 44, 45;
character of, 45;
early reforms of, 45-47;
States-General and, 53, 55, 57, 58, 67;
visit to Paris, 67;
on 5th and 6th October, 69, 70;
Constituent Assembly and, 73, 74, 87, 150, 152;
flight to Varennes, 149;
army under, 81;
deposition demanded, 150;
Legislative Assembly and, 165-173;
Lafayette and, 70, 172;
the Allies and, 173, 174;
Girondists and, 167, 171, 174, 175, 191;
dethroned, 175;
executed, 191, 194.

Loustallot, 108, 109.

Louvet, 184, 266.

Lyons, troubles at, 61, 134, 141;

declares against Jacobin Government, 205, 216, 217;
trade of, ruined by Revolution, 224;
 distress in, 225, 270.

M.

Maignet, 217, 258.

Mallet du Pan, 107, 112, 173, 174.

Malmesbury, 277.

Malouet in Constituent Assembly, 64, 100, 101, 152;

his estimate of the Jacobins, 143;
Louis and, 173.

Manfredini, 42.

Marat, editor of Ami du Peuple, 109;

early career and character of, 109-111;
in July, 1791, 150, 151;
protests against war, 167;
approves, September Massacres, 178;
in the Convention, 182, 190, 197, 210;
assassination of, 206.

Maréchaussée, the, 8.

Maret, 108.

Marie Antoinette, character of, 48;

political influence of, 48, 58, 125, 162, 165, 186;
execution of, 207.

Marseilles, disorder in, 141;

declares against Jacobin Government, 205;
under the Terror, 216, 217, 225;
reaction at, 279.
Massacre, of Champ de Mars, 151;
of September, in the prisons, 178.

Masséna, 274.

Maury, 99.

Maximum, the, established, 198, 222, 223;

repealed, 266-270.

Mayence, emigrants at, 159;

retaken by Allies, 205.

Mercure, Constitutional journal, 106, 112.

Méricourt, Théroigne de, 186.

Merlin, of Douai, 105, 263;

of Thionville, 263, 274.

Mesmerists, the, 42.

Messidor, 228.

Métayers, position of the, 20, 21, 132.

Middle classes, under Ancien Régime, 16, 17, 18, 43;

gainers by Revolution, 132;
cease to support Revolution, 202, 203;
Jacobin measures against, 222, 223;
in the Reaction, 264.

Milhaud, 274.

Militia, the, 22, 23.

 Mirabeau, Comte de, in the Constituent Assembly, 57, 63, 64, 65,
72, 73,
74, 84, 89, 90, 91, 92, 103, 106, 122, 123;
as journalist, 107;
political aims, 118, 119, 120;
Lafayette and, 121, 122;
notes for the Court, 123-127;
pensioned by the Court, 127, 128;
character of, 128;
death of, 128, 147;
Marquis de, 44;
Vicomte de, 99.

Molleville, Bertrand de, 166.

Momoro, 237; Sophie, 186.

Monasteries, abolition of the, 84, 85.

Monciel, Terrier de, 172, 173.

Moniteur, the, 107, 108.

Monsieur. See Provence.

Montaubon, religious troubles at, 141.

Montesquieu, 31, 32.

Montmartre, relief works at, 69.

Montmorin, 122, 126, 166, 173.

Montreuil-sur-Mer, distress at, 270.

Moreau, 274.
Morelly, 36.

Mounier, 50, 100, 101.

Mountain, the, 197, 198;

after Thermidor, 262, 263, 271.
See Jacobins.

Municipality of Paris. See Commune.

Muscadins, the, 220, 264.

Mysticism, revival of, in eighteenth century, 42.

N.

Nancy, mutiny at, 82;

distress at, 270, 271.

Nantes, Vendéans at, 206;

Carrier at, 217;
decline of commerce at, 224.

Napoleon, at the capture of the Tuileries, 175.

See Bonaparte.

Narbonne, 166, 167.

National Agents, 213.

National Assembly, title taken by Commons, 57.

See Constituent Assembly.

National Debt. See Finance.

National Guard, creation of the, 62, 76, 78;

 Lafayette and the, 67, 68, 118, 153, 172;
action of the, 136, 140, 141, 179;
reorganised as battalions of the Sections, 199;
under Hanriot, 204, 205, 212, 256, 260;
changes in the, after Thermidor, 262, 271, 273;
on 13th Vendémiaire, 281.

Necker, reforming ministry of, 14, 42, 46;

fall of, 47, 48;
recall of, 51;
vacillation of, 53, 56;
dismissed again, 58;
finance of, 88, 89;
failure of, 114, 115;
Madame, 185.

Neerwinden, defeat of Dumouriez at, 194.

Newton, 110.

Ney, 274.

Nice, French successes at, 194.

Nîmes, religious troubles at, 141.

Nivôse, 227.

Noailles, Vicomte de, 104.

Nobles, under the Ancien Régime, 11-14, 44;

in States-General, 56, 57.

Notables, of 1787, 49;

of 1788, 53.

Notre Dame, Goddess of Reason installed in, 227.

 O.

Orange, tribunal of, 258;

Prince of, 277.

Orateur du Peuple, Fréron's journal, 263.

Orleans, high court at, 80;

Duke of, 12, 14, 69, 112-114, 150, 207.

P.

Pache, minister of war, 190, 192, 193;

Mayor of Paris, 193, 212, 236;
proscription of, 273.

Palais Royal, meetings in, 60, 69, 113, 264.

Panckoucke, 106, 107.

Panis, 178, 212, 273.

Paris, excitement and distress in, 26, 51, 58, 59, 60, 67, 68, 69,
133,
136, 171, 173;
influence of, on finance of Constituent Assembly, 89, 95;
clubs in, 105, 106, 144;
numbers of Jacobins in, 143;
government of, 145-147;
Prison Massacres in, 175-179;
agitation against Louis, 171, 173, 191;
the Girondists and, 193, 196-205;
under the Terror, 222-228, 242, 260;
Reaction in, 263, 264, 271, 272, 273, 279, 281.
Paris, Parlement of, 49, 50.

Parlements, the local, 6, 7, 79.

Parties, in Constituent Assembly, 98-105;

in Legislative Assembly, 163, 164;
in Convention, 183, 184, 237, 240, 259, 262, 263, 273, 279.

Patriote Français, Brissot's journal, 108.

Payan, 256.

Pays d'Élection, provincial assemblies created in, 46.

Pays d'État, the, 6.

Peasantry, condition of, under Ancien Régime, 19-27;

outbreak of, in 1789, 58-62;
disappointed with the Revolution, 132, 133, 136, 137, 139, 141;
under the Terror, 217, 219, 220, 223, 224, 225;
in the Reaction, 270, 282.

Père Duchesne, Hébert's journal, 231.

Pétion, in Constituent Assembly, 105, 106, 153;

Mayor of Paris, 165, 179, 184, 190.

Petit Gautier. See Journal Général de la Cour et de la Ville.

Philippe Egalité. See Orleans.

Philippeaux, 237, 245.

Philosophers, the, in eighteenth century, 28-36.

Physiocrats, the, 36.

Picardy, distress in, 270.

Pichegru, 271, 274, 275, 276.

Pillnitz, conference of, 159-162.

Pitt, policy of, 42, 156, 157, 194;

Robespierre on, 252.
See England.

Pluviôse, 228.

Point du Jour, Barère's paper, 108.

Poland, influence of, on European politics, 157-159, 277;

Kosciusko's revolt in, 277.

Police of Paris, under Ancien Régime, 60;

during Revolution, 199, 200, 202.

Poll-tax, 12, 24, 95.

Pombal, 42.

Pope, the, alienated by Constituent Assembly, 86, 87;

rule of, at Avignon, 141.

Prairial, 228.
See Insurrection.

Press, the, controlled by Church, 15, 33;

new power of, 106-112;
during the Reaction, 263.

Prieur (of the Côte-d'Or), 214, 215.

Prieur (of the Marne), 214, 215.

Provence, Comte de, policy of, 115, 116;

Mirabeau and, 126;
Emigrants and, 161, 165, 279.

Provincial Assemblies, in 1787, 46.

Prudhomme, 106, 107.

Prussia, policy of, 156-162, 276-278.

See Allies.

Q.

Queen. See Marie Antoinette.

Quesnai, 36.

Quiberon, Emigrants at, 279.

R.

Rabaut de St. Etienne, 103.

Reason, worship of, 186, 227, 237.

Representatives on mission, 195, 213, 215-217, 274.

Republic, talk of, 150;

proclamation of, 189.

Réveil du Peuple, Reactionary song, 264.

Révolutions de France et de Brabant, Desmoulins' paper, 109.

 Révolutions de Paris, Democratic paper, 107, 108.

Revolutionary Army, the, 199, 212, 233.

Revolutionary Government, the, 212-217.

Revolutionary Tribunal, the, established, 195;

reorganised, 212, 257, 258;
abolished, 273.

Rewbell, 105, 274.

Reynaud, 217.

Rhine, war on the, 194, 276, 277.

Richard, 274.

Richelieu, policy of, 5.

Rights of Man, declaration of the, 66.

Robespierre, in the Constituent Assembly, 105, 106, 147-153;

the typical Jacobin, 41, 143, 147;
policy and position of, in 1791, 147-153;
opposes war, 167;
action on the 20th June, 172;
elected to the Convention, 182;
attacks of Girondists on, 190;
in Committee of Public Safety, 213, 214, 220, 221, 226, 228, 229,
230, 234;
attacks the Commune, 241-246;
deserts Danton, 247;
ascendency of, 248-260;
character of, 148, 248-255;
review of his career, 249-255;
 power of, in 1794, 255, 256;
his belief in the Terror, 255-257;
his action when in power, 257, 258;
his fall, 259, 260.

Rochefoucauld-Liancourt, Duc de, 100.

Rohan, Cardinal de, 16.

Roland, Minister of the Interior, 167;

dismissal of, 171;
return of, to office, 175;
and September Massacres, 179;
carries dissolution of Insurrectionary Commune, 189;
resignation of, 192;
Madame, 164, 171, 184, 185, 207.

Romme, 263, 273.

Ronsin, 232, 236, 243.

Rosicrucians, the, 42.

Rouen, Archbishop of, 15, 99;

rising at, 61;
Mirabeau advises the King to retire to, 121;
distress at, 225.

Rousseau, influence of, 31, 34, 36-41.

See Contrat Social.

Rühl, 212, 273.

Russia, policy of, 156-159, 277, 278.

See Catherine and Allies.
 S.

Sabran, Madame de, 185.

Sainte-Amaranthe, Mme de, 185.

Santerre, 172.

Sardinia, policy of, 160.

Saverne, Cardinal de Rohan's palace at, 16.

Savoy, war in, 194.

Sections, organisation of the Parisian, 145-147, 199, 200, 212, 213,

242;
insurrections prepared in the, 174, 175, 198, 201, 203, 204, 205,
260, 281;
committees in the, 146, 195, 200, 212, 213;
battalions of the, 199;
police of the, 146, 199, 200;
reaction in the, 264, 271.

Seigneur, rights of. See Feudal.

Sémonville, 126.

Sentinelle du Peuple, Democratic paper, 107.

Serfdom, extinction of, 20, 44.

Sergent, 178.

Servan, 170, 171, 254.

Sieyès, Abbé, writings of, 51;

in the Constituent Assembly, 84, 102;
 the Girondists and, 164;
in the Convention, 211;
during the Reaction, 263, 280.

Social Compact. See Contrat Social.

Socialism, beginnings of, 36, 218-226.

Soho, Marat in, 110.

Soubrany, 263, 273.

Soult, 274.

Spain, policy of, 156, 160, 278.

St. André, Jean Bon, 214, 234, 273.

St. Antoine, Faubourg, insurrection of, 174;

disarmed, 273.

St. Domingo, trouble in, 71.

St. Etienne, Terror at, 217.

St. Hurugues, Marquis de, 113.

St. Just, among the Jacobin leaders, 143;

in Committee of Public Safety and Convention, 213, 214, 220,
221,
222, 226, 229, 234, 241;
on mission, 216, 274;
relations with Danton and Robespierre, 245, 246, 255, 256, 257,
259, 260.

Staël, Madame de, 166, 185.

States-General, elections to the, 31-54;
opening of the, 55-57.
See Constituent Assembly.

Strasbourg, Bishop of, 16;

rising at, 61;
plots at, 161;
decline of trade in, 224;
working men imprisoned in, 225.

Subdelegates, powers of, 9, 47.

Suvórof, 277.

Sweden, policy of, 156, 160.

See Gustavus.

Swedenborgians, the, 42.

T.

Taille, the, 23, 24.

Talleyrand, 102, 106.

Tallien, on mission, 216;

in Thermidor, 259;
during the Reaction, 263, 264;
Madame, 186.

Talma, Madame, 185.

Talon, 126.

Tarascon, Reaction at, 279.

Target, 103.

Taxes, under Ancien Régime, 23-25;

of the Constituent Assembly, 93-96;
resistance to, 139, 196, 267;
on the rich, 198, 220.
See Finance.

Tennis Court Oath, the, 57.

Tenures, of the Ancien Régime, 19-21.

Terror, establishment of the, 170, 195, 206, 212;

government of the, 212-217;
principles of the, 218-230;
character of the leaders of the, 230-235, 283;
Danton and the, 238, 240, 242;
Robespierre and the, 256, 257, 258, 261;
end of the, 261, 262, 273.

Thermidor, 228;
insurrection of, 259, 260.

Thermidorians, the, 263, 279.

Thibeaudeau, 263.

Thouret, 103, 126.

Three Hundred, the, 145.

Thugut, 276.

Thuriot, 263, 271.

Tiers-État, importance of the, 51, 52, 53;

constitutes itself the National Assembly, 57.
Toulon, declares against Jacobin government, 205, 216, 217;
capture of, 244.

Toulouse, Archbishop of, 15, 49;

distress in, 134.

Trèves, Emigrants at, 159.

Trianon, the Queen at, 44.

Tronchet, 103.

Troyes, Bishop of, 15;

rising at, 61;
distress in, 270.

Tuileries, attacks on, 172, 175.

Turgot, observations of, 23, 26;

contributes to Encyclopaedia, 34;
one of the economists, 36;
Comptroller-General, 45;
fall of, 47.

Turkey, critical position of, 157.

Turreau, 'Hellish Columns' of, 278.

V.

Vacheron, 231.

Vadier, in Constituent Assembly, 105;

in Committee of General Security, 212, 232;
fall of, 265, 271.
Valenciennes, captured, 205.

Valmy, Battle of, 180.

Varennes, Louis' flight to, 149.

Vaucluse, Terror in the, 217.

Vendée, la, nobles of, 13;

rising in, 199, 205, 206, 276, 278, 279.

Vendémiaire, 227;
insurrection of, 281.

Ventôse, 228.

Verdun, surrender of, 177, 178.

Vergniaud, in the Legislative, 164;

in the Convention, 183, 184;
on the execution of the King, 191;
death of, 207.

Versailles, King's Council at, 7, 9;

Court at, 12, 13;
States General at, 55-58, 63-67;
Parisian mob at, 69;
suggested meeting of Convention at, 201.

Veto, debates on the, 67.

Victor, 274.

Vieux Cordelier, Desmoulins' paper, 242-245.

Vincent, 236, 243.

 Vingtièmes, the, 12, 24.

Vizille, Assembly of, 50.

Volney, 107.

Voltaire, 31-33, 110.

W.

War, desired by Girondists, 164;

opposed by Jacobins, 166, 167;
declared against Austria, 168;
effects of, 168, 169, 170, 181, 224;
progress of, 170, 173, 177, 180, 181, 194, 205, 206, 235, 273-
279;
in La Vendée, 199, 205, 206, 276, 278, 279.

Warsaw, Polish revolt at, 277.

Wattignies, Battle of, 206.

Westermann, 237.

West Indies, trade of, affected, 224.

Women, part played by, in the Revolution, 184-186.

Worms, Emigrants at, 161.

Y.

Young, Arthur, observations of, 19, 43, 224.

Ysabeau, 216.
THE END.
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