Muffins

Blueberry Muffins

1 1/2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/4 c. sugar
4 T. unsalted butter, melted and cooled
1 large egg, beaten
3/4 c. plus 2 T. milk
1 c. blueberries
Preheat oven to 400º F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.
Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blueberries to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.

Banana Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Master Recipe Basic Muffins

makes 1 dozen large muffins
NOTE: To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.
Vegetable cooking spray or unsalted butter for greasing muffin tin
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still firm (see figure 1, page 32)
1 cup minus 1 tablespoon granulated sugar
2 large eggs
1 1/2 cups plain low-fat yogurt
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 12-hole muffin tin with vegetable cooking spray or coat lightly with butter.
2. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
3. Cream butter and sugar with mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Divide batter evenly among holes in greased muffin tin (see figure 2, page 33).
4. Bake muffins until golden brown, 25 to 30 minutes. Set tin on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm or at room temperature.

VARIATIONS:

Mocha Chip Muffins

Follow master recipe, dissolving 3 tablespoons instant espresso powder in yogurt and folding 1 cup chocolate chips into finished batter.

Apricot Almond Muffins

Follow master recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar and folding 11/2 cups finely diced dried apricots into finished batter. Sprinkle each batter top with portion of 1/2 cup sliced almonds.

Raspberry Almond Muffins

Follow master recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar. Spoon one-half portion of batter into each muffin cup. With small spoon, make well in center of each cup of dough. Spoon 1 to 11/2 teaspoons raspberry (or any flavored) jam into each well. Fill with remaining batter. Sprinkle each batter top with portion of 1/2 cup sliced almonds.

Cranberry-Orange Muffins

Follow master recipe, adding 2 teaspoons grated orange zest to butter and sugar mixture and folding 11/2 cups coarsely chopped fresh or frozen cranberries and 3/4 cup coarsely chopped walnuts into finished batter.

Lemon Blueberry Muffins

Follow master recipe, adding 2 teaspoons grated lemon zest to butter and sugar mixture and folding 1 1/2 cups fresh or frozen (but not thawed) blueberries that have been tossed in 1 tablespoon flour into finished batter.

Lemon Poppy Seed Muffins

Follow master recipe, adding 3 tablespoons poppy seeds to dry ingredients and 1 tablespoon grated lemon zest to butter and sugar mixture. While muffins are baking, heat 1/4 cup granulated sugar and 14 cup lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over muffins as soon as they come out of the oven. Cool and serve as directed.

Banana Walnut Muffins

Follow master recipe, adding 1/2 teaspoon grated nutmeg to dry ingredients, substituting 1 cup packed light brown sugar for granulated sugar, and folding 11/2 cups finely diced ripe bananas (about 3 small) and 3/4 cup chopped walnuts into finished batter. Print this post