Cookbook Review: The Clinton St. Baking Company Cookbook

I have decided after reading the Fat Witch Bakery cookbook, Tate’s Bakery cookbook and now Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York’s Favorite Neighborhood Restaurant that I need to visit New York City again, just to check out all of the amazing bakeries. I have yet to be disappointed in the creative, delicious recipes I have found in these books.Sunshine Citrus Muffins made with orange and lime juice and currants.

The Clinton St. Baking Company was started by husband and wife team DeDe Lahman and Neil Kleinberg. Neil is the chief baker who has developed their recipes. They serve breakfast all day long, plus soups and sandwiches in the afternoon. From the beginning, their mission has been, “to offer the best baked goods in the city, using the freshest ingredients, hand mixed in small batches.”
Their breakfast sandwiches are built on buttermilk biscuits. Years before the Clinton St. Baking Company even opened its doors, Neil spent weeks trying to perfect the biscuits he now uses. They sell biscuit sandwiches with eggs, bacon and a tomato jam that sounds amazing. Other items on their menu include whole wheat biscuits, muffins of all sorts, scones, pancakes, waffles and enough egg dishes to satisfy anyone seeking a hearty breakfast. All of these recipes are in the book.
Lunch dishes include Maple Butternut Soup, Turkey Chili, Tomato Zucchini Bisque, Fish Po’Boys, burgers, grilled goat cheese sandwiches. On the side you can get onion rings, potato pancakes and these wonderful sounding hashbrowns that are made from twice cooked potatoes. (I am already planning to include those on my menu next week).
Rounding out their menu (and cookbook) are the desserts. From a decadent black and white cake to homey fruit pies and cookies, they serve a delightful assortment of goodies. I am particularly excited to try their brookies, a combination brownie/cookie creation that I am sure my family will love.
I really enjoy reading “bakery” cookbooks. I get all of the great recipes that are putting that particular place on the map. I also get to file that place away in my mind. You know, just in case I win the lottery that I never play and get to travel at my leisure. I think a country-wide tour of bakeries would be a dream!Sunshine Citrus Muffins made with orange and lime juice and currants.
I made the Sunshine Yogurt Muffins, and loved them.  When you read the recipe, note the gluten-free changes I made for those of you who don’t eat regular flour.
Sunshine Citrus Yogurt Muffins
  • muffin
  • 4 Tbsp softened butter (of ¼ cup vegetable oil of your choice)
  • ½ cup sugar (or coconut sugar)
  • ¼ tsp vanilla extract
  • 1 cup all-purpose flour (or 1 cup all-purpose gluten-free flour)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 large egg
  • ½ cup plain yogurt (or sour cream)
  • 1 Tbsp lime juice
  • 1½ Tbsp orange juice
  • 2 tsp citrus zest (orange, lemon, lime or combination)
  • ¼ tsp lemon extract
  • ¼ tsp orange extract
  • glaze
  • 3 Tbsp citrus juice (I used 2 oj and 1 lime)
  • 1 cup powdered sugar (or powdered sugar swerve)
  1. Line muffin tin with 12 paper liners
  2. Cream together butter, sugar and vanilla.
  3. Add the egg, yogurt, juices, zest and extracts.
  4. Combine the dry ingredients and add to the wet mixture.
  5. Spoon the batter into the prepared muffin tin.
  6. Bake in a preheated 350 degree oven for 20-25 minutes.
  7. While the muffins are baking, prepare the glaze by combining the remaining juice and powdered sugar.
  8. Remove the baked muffins from the tin to continue cooling on a metal rack.
  9. Spoon the glaze over the muffins.
I added ⅓ cup currants to the muffins, too

These are my opinions and I received no compensation for them

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