On a recent trip to LA Josh and I visited several coffee shops. While he sipped and surveyed all of the different boutique coffees, I mainly examined the baked goods at each shop. One of my favorite treats came from Intelligentsia’s Coffee Shop on Abbot Kinney. The Intelligentsia Honey Fig Bran Muffin inspired this recipe.
First of all I must describe this one-of-a-kind artisan coffee shop. You walk up to the Intelligentsia Coffee Shop and most likely you’ll find a line stretching outside through their entry way. The entry way is shaded with trees and modern seating, a cool spot in itself. When you finally do make it through the line, you will see that their is no back room or kitchen area. The inards of the coffee shop are fully exposed creating an open air environment. You can completely circle around the coffee bar to see what each barista is creating.
Of course, one of the first things you see is their complete pastry case, filled with interesting pastries and baked goods, not just your average croissant and cookies. They had unique muffins, quirky cookie flavors, and several out-of-the-ordinary treats.
After you order your coffee, you get to watch your very debonair barista create what you ordered, meanwhile you must scope out their unique attire and flare. Most of the baristas at Intelligentsia are men dressed in suit or nice shirts with bow ties. This turned out to be quiet the affair for a coffee shop outing.
I spoiled myself with a pour-over coffee, took a couple of treats to enjoy later, and stored in my mind ideas to recreate at home. Here is my first Intelligentsia baked good recreation – Honey and Fig Bran Muffins.
A honey fig bran muffin inspired by a beautiful coffee shop on Abbot Kinney in Venice California.
- 1/4 cup sugar
- 1/4 cup butter
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 cup flour
- pinch of salt
- 2 cups of bran
- 1/2 cup dried figs, chopped (or use raisins)
- 2 eggs
Cream sugar, butter, coconut oil, and honey until light.
Stir in baking soda and baking powder into 1 cup of buttermilk until dissolved. Add the liquid to the butter mixture.
Sift flour then add a pinch of salt to the flour. Add flour to batter.
Stir in bran, chopped figs, and 2 well beaten eggs.
Spoon into hot greased muffin pans, filling them only 3/4 full. Bake at 400 degrees for about 20 minutes. Allow to stand 5 minutes in the pan then remove carefully.
Enjoy with fresh butter and a drizzle of honey.