Is it a classic blueberry muffin or a delightful cupcake? Why choose when you can have the best of both worlds? These exquisite **Blueberry Muffin Cupcakes with Zesty Lemon Cream Cheese Frosting** are the ultimate fusion of breakfast comfort and celebratory dessert, destined to become the star of your next brunch, shower party, or special gathering.
The Quintessential Brunch Treat: Blueberry Muffin Cupcakes
Imagine a culinary creation that effortlessly bridges the gap between a hearty breakfast and a charming party dessert. These blueberry muffin cupcakes are precisely that – your secret weapon for hosting an unforgettable brunch. They offer the comforting, wholesome appeal of a freshly baked muffin, bursting with juicy blueberries and the rich, nutty notes of brown butter. Yet, their elegant presentation, crowned with a luscious, tangy lemon cream cheese frosting, elevates them to a sophisticated treat worthy of any celebration.
Whether you’re planning an intimate Mother’s Day brunch, a joyful baby shower, an elegant bridal shower, or simply looking for an impressive yet easy-to-make dessert for friends and family, these muffin cupcakes are a guaranteed crowd-pleaser. Their dual identity makes them incredibly versatile, satisfying both those craving a sweet breakfast pastry and those yearning for a decadent dessert. People truly go nuts for them, and once you taste them, you’ll understand why!
The magic begins with a beloved blueberry muffin recipe, perfected over time to deliver a light, tender crumb packed with an abundance of fresh, sweet-tart blueberries. But what truly transforms them into a show-stopping sensation is the addition of our vibrant lemon cream cheese frosting. It’s a simple enhancement that yields a monumental impact, turning an already delicious muffin into an extraordinary culinary experience. The bright, zesty lemon notes in the frosting provide a perfect counterpoint to the sweetness of the blueberries and the subtle nuttiness of the brown butter, creating a harmonious symphony of flavors in every bite. This isn’t just a dessert; it’s a statement piece for your buffet spread.
Unlocking the Flavor: Brown Butter & Fresh Blueberries
At the heart of these exceptional muffin cupcakes lies the combination of two key ingredients: brown butter and fresh blueberries. Browning butter is a simple technique that yields a complex, nutty, caramel-like flavor, adding incredible depth and warmth to the muffins that regular melted butter simply cannot achieve. This subtle richness is what makes the muffin base so incredibly delicious, even on its own.
And then there are the blueberries. We recommend using fresh, plump blueberries when they are in season for the best flavor and texture. Each muffin is generously studded with these vibrant berries, which burst with juice as they bake, creating pockets of fruity sweetness throughout the tender crumb. If fresh blueberries aren’t available, frozen blueberries can be used; just make sure not to thaw them before folding them into the batter, as this can cause them to bleed color into the batter and make it watery. A light dusting of flour over the frozen berries before adding them can also help prevent them from sinking to the bottom of the muffin cups.
The Zesty Crown: Lemon Cream Cheese Frosting
While the muffins themselves are undeniably delicious, it’s the luscious, tangy lemon cream cheese frosting that truly transforms them into “muffin cupcakes.” This frosting is a dream – incredibly creamy, perfectly balanced in sweetness, and infused with the bright, aromatic zest of fresh lemons. The acidity of the lemon cuts through the richness of the cream cheese and butter, creating a refreshing contrast that makes these treats utterly addictive.
Preparing this frosting is straightforward. Start with softened cream cheese and butter for a smooth, lump-free base. Gradually incorporate sifted powdered sugar for a silky texture, then add a splash of milk or heavy cream for perfect consistency. The star ingredient, lemon zest, is crucial for that authentic, vibrant lemon flavor. For an extra burst of citrus, a touch of lemon extract can be added, though it’s entirely optional. Beat until light and fluffy, and you’ll have a frosting that’s not only visually appealing but also incredibly flavorful, elevating the simple blueberry muffin to an elegant dessert.
Essential Baking Tips for Perfect Muffins
Achieving bakery-quality muffins at home is easier than you think with a few simple techniques. Follow these expert tips for light, fluffy, and perfectly domed muffin cupcakes every time:
- Do Not Overmix the Batter: This is perhaps the most crucial rule for tender muffins. Overmixing develops the gluten in the flour too much, resulting in tough, dense, and deflated muffins. Mix your wet and dry ingredients only until streaks of flour are no longer visible. A few lumps are perfectly acceptable and even desirable for a tender crumb.
- Fill Muffin Cups Generously (3/4 Full): The amount of batter in each cup significantly impacts the muffin’s final shape. Filling them too high might cause the batter to spill over and create flat-topped muffins, while too little batter won’t give them enough volume to rise into those coveted domed tops. A generous ¾ full is the sweet spot for a beautiful, classic muffin dome.
- Utilize a Cookie Measuring Scoop for Easy Portioning: For consistent sizing and even baking, a cookie scoop is a game-changer. It helps you quickly and cleanly transfer the batter into each muffin cup, ensuring all your muffin cupcakes are uniform. This is the one I use for perfect portions.
- Avoid Overbaking: Overbaked muffins are dry and crumbly. Muffins are done when their tops are golden brown and a toothpick inserted into the center comes out with moist crumbs clinging to it (not wet batter). The center should also spring back gently when lightly pressed. Keep a close eye on them during the last few minutes of baking.
- Remove Muffins from the Pan Promptly: As soon as the muffins are cool enough to handle, typically after just 1-2 minutes in the pan, transfer them to a wire rack to cool completely. Leaving them in the hot pan for too long will continue the cooking process and can lead to overbaked, soggy bottoms due to condensed steam.
- Preheat Your Oven Properly: Ensure your oven is fully preheated to the specified temperature (400°F or 200°C) before placing the muffins inside. A hot oven helps the muffins rise quickly and achieve a lovely dome.
Recommended Tools for This Recipe
Having the right tools can make all the difference in your baking experience. Here are a few essentials that will help you create these delightful blueberry muffin cupcakes with ease (Affiliate links below):
- High-Quality Muffin Pan: A sturdy muffin pan ensures even baking and easy release.
- Paper Muffin Liners: For effortless cleanup and presentation.
- Cookie/Ice Cream Scoop: As mentioned, ideal for consistent portioning of batter.
- Mixing Bowls Set: A good set of bowls makes ingredient prep and mixing much simpler.
- Hand Mixer or Stand Mixer: Essential for achieving a light and fluffy frosting.
- Zester/Grater: For finely zesting your lemons to infuse maximum flavor into the frosting.
Blueberry Muffin Cupcakes with Lemon Cream Cheese Frosting
15
cupcakes
15
15
30
Pin Recipe
Leave a Review
Ingredients
For the Cupcakes:
- ½ cup unsalted butter (113 grams)
- ¾ cup granulated sugar (170 grams)
- ¾ cup buttermilk (177 ml, 6 fl oz)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 dry pint fresh blueberries
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese (227 grams), at room temperature
- ½ cup unsalted butter (113 grams), at room temperature
- 4 cups powdered sugar (455 grams), sifted
- 1 tablespoon milk or heavy cream
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract, optional
Instructions
To Make the Cupcakes:
- Preheat your oven to 400 degrees F (200°C). Line a 12-cup muffin pan with paper liners or grease it thoroughly with butter to prevent sticking.
- In a small saucepan, melt the butter over medium-low heat. Continue cooking, swirling the pan occasionally, until the butter turns a rich golden brown and fragrant, nutty bits appear at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it. Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, combine the cooled brown butter, granulated sugar, and buttermilk. Whisk vigorously until well combined and smooth. Then, whisk in the eggs and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are fine; avoid overmixing. Carefully fold in the fresh blueberries until evenly distributed.
- Spoon the batter into your prepared muffin pan, filling each cup about ¾ full. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Allow the muffin cupcakes to cool in the pan for 1-2 minutes, then carefully transfer them to a wire rack to cool completely before frosting. This prevents the bottoms from becoming soggy.
To Make the Frosting:
- In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and unsalted butter until the mixture is completely smooth and creamy, with no lumps remaining.
- Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, lemon zest, vanilla extract, and lemon extract (if you are using it for an extra citrus boost). Begin mixing on low speed until the sugar is mostly incorporated, then increase to medium-high speed.
- Beat for 2-3 minutes until the frosting is light, fluffy, and smooth. Taste and adjust sweetness or lemon flavor as desired.
- Once the muffin cupcakes are completely cool, frost them generously with the lemon cream cheese buttercream. You can use a piping bag with a decorative tip or simply spread it with a spatula. Garnish with a few fresh blueberries or additional lemon zest, if desired, for a beautiful presentation.
- Store frosted cupcakes in an airtight container in the refrigerator for up to a few days. Allow them to come closer to room temperature for the best flavor and texture before serving.
Notes
- Lemon Extract: While optional, adding ½ teaspoon of lemon extract to the frosting can significantly boost the lemon flavor, making it even more vibrant. Adjust to your preference.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them with a tablespoon of flour before folding into the batter to prevent them from sinking and coloring the batter.
- Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for both the muffins and the frosting. This helps create a smooth batter and a lump-free, creamy frosting.
- Storage: Frosted muffin cupcakes should be stored in the refrigerator due to the cream cheese in the frosting. They can be stored for up to 3-4 days. Unfrosted muffins can be stored at room temperature in an airtight container for 2-3 days or frozen for up to 3 months.
Nutrition Information (per serving)
Calories: 414 kcal, Carbohydrates: 59g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 130mg, Potassium: 132mg, Fiber: 1g, Sugar: 45g, Vitamin A: 643IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg
American
Dessert, Breakfast
Annalise Sandberg
Have you tried this recipe?
We’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Serving Suggestions and Creative Variations
These blueberry muffin cupcakes are truly delightful as they are, but there are countless ways to customize them to suit your taste or occasion. For serving, arrange them elegantly on a platter, perhaps garnished with a few extra fresh blueberries and thin lemon slices. They pair wonderfully with a hot cup of coffee, a refreshing glass of iced tea, or even a mimosa for a festive brunch. For a casual gathering, simply present them in a basket, inviting guests to help themselves.
Feeling creative? Here are a few variation ideas:
- Mixed Berry Delight: Swap out half the blueberries for raspberries or blackberries for a different berry medley.
- Spiced Muffins: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the muffin batter for a warmer, spicier note.
- Streusel Topping: Before baking, sprinkle a simple streusel topping (made from flour, sugar, butter, and a pinch of cinnamon) over the muffin batter for added texture and sweetness.
- Orange Zest Frosting: Replace lemon zest with orange zest in the cream cheese frosting for a sweeter, less tart citrus flavor.
- Mini Muffin Cupcakes: For bite-sized treats perfect for larger parties, bake the batter in mini muffin tins, adjusting the baking time accordingly (usually 10-12 minutes).
No matter how you choose to enjoy them, these blueberry muffin cupcakes with lemon cream cheese frosting promise a delightful experience that combines the best of homemade goodness with a touch of gourmet elegance. They are a testament to how simple ingredients, when thoughtfully combined, can create something truly extraordinary.
This beloved recipe was originally published in April 2013 and has since become a cherished favorite.
Is it a classic blueberry muffin or a delightful cupcake? Why choose when you can have the best of both worlds? These exquisite **Blueberry Muffin Cupcakes with Zesty Lemon Cream Cheese Frosting** are the ultimate fusion of breakfast comfort and celebratory dessert, destined to become the star of your next brunch, shower party, or special gathering.
The Quintessential Brunch Treat: Blueberry Muffin Cupcakes
Imagine a culinary creation that effortlessly bridges the gap between a hearty breakfast and a charming party dessert. These blueberry muffin cupcakes are precisely that – your secret weapon for hosting an unforgettable brunch. They offer the comforting, wholesome appeal of a freshly baked muffin, bursting with juicy blueberries and the rich, nutty notes of brown butter. Yet, their elegant presentation, crowned with a luscious, tangy lemon cream cheese frosting, elevates them to a sophisticated treat worthy of any celebration.
Whether you’re planning an intimate Mother’s Day brunch, a joyful baby shower, an elegant bridal shower, or simply looking for an impressive yet easy-to-make dessert for friends and family, these muffin cupcakes are a guaranteed crowd-pleaser. Their dual identity makes them incredibly versatile, satisfying both those craving a sweet breakfast pastry and those yearning for a decadent dessert. People truly go nuts for them, and once you taste them, you’ll understand why!
The magic begins with a beloved blueberry muffin recipe, perfected over time to deliver a light, tender crumb packed with an abundance of fresh, sweet-tart blueberries. But what truly transforms them into a show-stopping sensation is the addition of our vibrant lemon cream cheese frosting. It’s a simple enhancement that yields a monumental impact, turning an already delicious muffin into an extraordinary culinary experience. The bright, zesty lemon notes in the frosting provide a perfect counterpoint to the sweetness of the blueberries and the subtle nuttiness of the brown butter, creating a harmonious symphony of flavors in every bite. This isn’t just a dessert; it’s a statement piece for your buffet spread.
Unlocking the Flavor: Brown Butter & Fresh Blueberries
At the heart of these exceptional muffin cupcakes lies the combination of two key ingredients: brown butter and fresh blueberries. Browning butter is a simple technique that yields a complex, nutty, caramel-like flavor, adding incredible depth and warmth to the muffins that regular melted butter simply cannot achieve. This subtle richness is what makes the muffin base so incredibly delicious, even on its own.
And then there are the blueberries. We recommend using fresh, plump blueberries when they are in season for the best flavor and texture. Each muffin is generously studded with these vibrant berries, which burst with juice as they bake, creating pockets of fruity sweetness throughout the tender crumb. If fresh blueberries aren’t available, frozen blueberries can be used; just make sure not to thaw them before folding them into the batter, as this can cause them to bleed color into the batter and make it watery. A light dusting of flour over the frozen berries before adding them can also help prevent them from sinking to the bottom of the muffin cups.
The Zesty Crown: Lemon Cream Cheese Frosting
While the muffins themselves are undeniably delicious, it’s the luscious, tangy lemon cream cheese frosting that truly transforms them into “muffin cupcakes.” This frosting is a dream – incredibly creamy, perfectly balanced in sweetness, and infused with the bright, aromatic zest of fresh lemons. The acidity of the lemon cuts through the richness of the cream cheese and butter, creating a refreshing contrast that makes these treats utterly addictive.
Preparing this frosting is straightforward. Start with softened cream cheese and butter for a smooth, lump-free base. Gradually incorporate sifted powdered sugar for a silky texture, then add a splash of milk or heavy cream for perfect consistency. The star ingredient, lemon zest, is crucial for that authentic, vibrant lemon flavor. For an extra burst of citrus, a touch of lemon extract can be added, though it’s entirely optional. Beat until light and fluffy, and you’ll have a frosting that’s not only visually appealing but also incredibly flavorful, elevating the simple blueberry muffin to an elegant dessert.
Essential Baking Tips for Perfect Muffins
Achieving bakery-quality muffins at home is easier than you think with a few simple techniques. Follow these expert tips for light, fluffy, and perfectly domed muffin cupcakes every time:
- Do Not Overmix the Batter: This is perhaps the most crucial rule for tender muffins. Overmixing develops the gluten in the flour too much, resulting in tough, dense, and deflated muffins. Mix your wet and dry ingredients only until streaks of flour are no longer visible. A few lumps are perfectly acceptable and even desirable for a tender crumb.
- Fill Muffin Cups Generously (3/4 Full): The amount of batter in each cup significantly impacts the muffin’s final shape. Filling them too high might cause the batter to spill over and create flat-topped muffins, while too little batter won’t give them enough volume to rise into those coveted domed tops. A generous ¾ full is the sweet spot for a beautiful, classic muffin dome.
- Utilize a Cookie Measuring Scoop for Easy Portioning: For consistent sizing and even baking, a cookie scoop is a game-changer. It helps you quickly and cleanly transfer the batter into each muffin cup, ensuring all your muffin cupcakes are uniform. This is the one I use for perfect portions.
- Avoid Overbaking: Overbaked muffins are dry and crumbly. Muffins are done when their tops are golden brown and a toothpick inserted into the center comes out with moist crumbs clinging to it (not wet batter). The center should also spring back gently when lightly pressed. Keep a close eye on them during the last few minutes of baking.
- Remove Muffins from the Pan Promptly: As soon as the muffins are cool enough to handle, typically after just 1-2 minutes in the pan, transfer them to a wire rack to cool completely. Leaving them in the hot pan for too long will continue the cooking process and can lead to overbaked, soggy bottoms due to condensed steam.
- Preheat Your Oven Properly: Ensure your oven is fully preheated to the specified temperature (400°F or 200°C) before placing the muffins inside. A hot oven helps the muffins rise quickly and achieve a lovely dome.
Recommended Tools for This Recipe
Having the right tools can make all the difference in your baking experience. Here are a few essentials that will help you create these delightful blueberry muffin cupcakes with ease (Affiliate links below):
- High-Quality Muffin Pan: A sturdy muffin pan ensures even baking and easy release.
- Paper Muffin Liners: For effortless cleanup and presentation.
- Cookie/Ice Cream Scoop: As mentioned, ideal for consistent portioning of batter.
- Mixing Bowls Set: A good set of bowls makes ingredient prep and mixing much simpler.
- Hand Mixer or Stand Mixer: Essential for achieving a light and fluffy frosting.
- Zester/Grater: For finely zesting your lemons to infuse maximum flavor into the frosting.
Blueberry Muffin Cupcakes with Lemon Cream Cheese Frosting
15
cupcakes
15
15
30
Pin Recipe
Leave a Review
Ingredients
For the Cupcakes:
- ½ cup unsalted butter (113 grams)
- ¾ cup granulated sugar (170 grams)
- ¾ cup buttermilk (177 ml, 6 fl oz)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 dry pint fresh blueberries
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese (227 grams), at room temperature
- ½ cup unsalted butter (113 grams), at room temperature
- 4 cups powdered sugar (455 grams), sifted
- 1 tablespoon milk or heavy cream
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract, optional
Instructions
To Make the Cupcakes:
- Preheat your oven to 400 degrees F (200°C). Line a 12-cup muffin pan with paper liners or grease it thoroughly with butter to prevent sticking.
- In a small saucepan, melt the butter over medium-low heat. Continue cooking, swirling the pan occasionally, until the butter turns a rich golden brown and fragrant, nutty bits appear at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it. Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, combine the cooled brown butter, granulated sugar, and buttermilk. Whisk vigorously until well combined and smooth. Then, whisk in the eggs and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are fine; avoid overmixing. Carefully fold in the fresh blueberries until evenly distributed.
- Spoon the batter into your prepared muffin pan, filling each cup about ¾ full. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Allow the muffin cupcakes to cool in the pan for 1-2 minutes, then carefully transfer them to a wire rack to cool completely before frosting. This prevents the bottoms from becoming soggy.
To Make the Frosting:
- In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and unsalted butter until the mixture is completely smooth and creamy, with no lumps remaining.
- Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, lemon zest, vanilla extract, and lemon extract (if you are using it for an extra citrus boost). Begin mixing on low speed until the sugar is mostly incorporated, then increase to medium-high speed.
- Beat for 2-3 minutes until the frosting is light, fluffy, and smooth. Taste and adjust sweetness or lemon flavor as desired.
- Once the muffin cupcakes are completely cool, frost them generously with the lemon cream cheese buttercream. You can use a piping bag with a decorative tip or simply spread it with a spatula. Garnish with a few fresh blueberries or additional lemon zest, if desired, for a beautiful presentation.
- Store frosted cupcakes in an airtight container in the refrigerator for up to a few days. Allow them to come closer to room temperature for the best flavor and texture before serving.
Notes
- Lemon Extract: While optional, adding ½ teaspoon of lemon extract to the frosting can significantly boost the lemon flavor, making it even more vibrant. Adjust to your preference.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them with a tablespoon of flour before folding into the batter to prevent them from sinking and coloring the batter.
- Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for both the muffins and the frosting. This helps create a smooth batter and a lump-free, creamy frosting.
- Storage: Frosted muffin cupcakes should be stored in the refrigerator due to the cream cheese in the frosting. They can be stored for up to 3-4 days. Unfrosted muffins can be stored at room temperature in an airtight container for 2-3 days or frozen for up to 3 months.
Nutrition Information (per serving)
Calories: 414 kcal, Carbohydrates: 59g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 130mg, Potassium: 132mg, Fiber: 1g, Sugar: 45g, Vitamin A: 643IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg
American
Dessert, Breakfast
Annalise Sandberg
Have you tried this recipe?
We’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Serving Suggestions and Creative Variations
These blueberry muffin cupcakes are truly delightful as they are, but there are countless ways to customize them to suit your taste or occasion. For serving, arrange them elegantly on a platter, perhaps garnished with a few extra fresh blueberries and thin lemon slices. They pair wonderfully with a hot cup of coffee, a refreshing glass of iced tea, or even a mimosa for a festive brunch. For a casual gathering, simply present them in a basket, inviting guests to help themselves.
Feeling creative? Here are a few variation ideas:
- Mixed Berry Delight: Swap out half the blueberries for raspberries or blackberries for a different berry medley.
- Spiced Muffins: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the muffin batter for a warmer, spicier note.
- Streusel Topping: Before baking, sprinkle a simple streusel topping (made from flour, sugar, butter, and a pinch of cinnamon) over the muffin batter for added texture and sweetness.
- Orange Zest Frosting: Replace lemon zest with orange zest in the cream cheese frosting for a sweeter, less tart citrus flavor.
- Mini Muffin Cupcakes: For bite-sized treats perfect for larger parties, bake the batter in mini muffin tins, adjusting the baking time accordingly (usually 10-12 minutes).
No matter how you choose to enjoy them, these blueberry muffin cupcakes with lemon cream cheese frosting promise a delightful experience that combines the best of homemade goodness with a touch of gourmet elegance. They are a testament to how simple ingredients, when thoughtfully combined, can create something truly extraordinary.
This beloved recipe was originally published in April 2013 and has since become a cherished favorite.