Jon Young is pretty familiar in the region whether you know him from his food or his music. As a vocalist/guitarist/songwriter, Young is a mainstay on local stages and along the eastern seaboard for his work with popular indie rock band Straight to VHS. In a musician's time-honored existence, he supported his endeavors with a variety of cooking gigs from Two Wives Pizza to the Washington Street Coffee House to Deke's Bagels — and introduced his own touch and recipes at each stop.

Recently, Young and his wife Hannah quietly opened a properly licensed, Saturday-and-Sunday bakery out of their home in Pawcatuck, and neighbors and newly aware customers from all over have been showing up early to take advantage of the marvelous array of bagels, muffins, rolls, scones and cookies. The couple was kind enough to share the culinary secrets behind a most-tasty creation.

The Flour Shop, 7 a.m.-sell-out Friday and Saturday, 24 William St., Pawcatuck, instagram@flourshopct.

Flour Shop Caramel Macchiato Muffins (makes a half-dozen large muffins or 12 smaller versions)

Ingredients:

Paper-lined muffin cups

2 cups all-purpose flour

¾ cup sugar

2 ½ teaspoons baking powder

1 teaspoon cinnamon, ground

½ teaspoon salt

1 cup milk

3 tablespoons instant coffee granules

½ cup butter or 1/2 cup margarine, melted

1 egg, beaten

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

½ cup caramel baking bits

Optional: caramel sauce, sugar for tops

Instructions: 

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a second bowl, stir milk and coffee granules until coffee is dissolved.

Add butter, egg and vanilla to coffee mixture; mix well.

Pour wet ingredients over dry ingredients and mix until combined, then stir in chocolate chips, caramel bits, and optional caramel sauce.

Fill paper-lined muffin cups two-thirds full.

Optional: generously sprinkle sugar over muffin tops for a little crunch.

Bake at 375°F for 17-20 minutes or until muffins taste done. Cool and enjoy!