For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book. From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent -- they're all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution.
If you like simple, relatively healthy muffins, look no further. The large amount of whole wheat flour in this batter produces classic muffins with high, cracked tops, a light tan color, and a soft crumb.
Makes 12 muffins
Nonstick spray or paper muffin cups
1 3/4 cups whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/3 cup honey
1/3 cup maple syrup
3/4 cup milk (whole, low-fat, or nonfat)
1/3 cup canola oil or vegetable oil
2 teaspoons vanilla extract
Position the rack in the center of the oven and preheat the oven to 400 degrees F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
Whisk the whole wheat flour, all-purpose flour, baking powder, and salt in a medium bowl until well combined. Set aside.
In a large bowl, whisk the eggs until lightly beaten, then whisk in the honey and maple syrup until smooth, about 30 seconds. Whisk in the milk, oil, and vanilla. Finally, stir in the prepared flour mixture until incorporated.
Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins have rounded, cracked tops and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool the muffins for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 3 months in the freezer.
Variations: CHOCOLATE ICED WHOLE WHEAT MUFFINS: Top the cooled muffins with Chocolate Icing.
WHOLE WHEAT BUTTER-TOPPED MUFFINS: Melt 2 tablespoons unsalted butter. Brush the muffin tops with the melted butter after they’ve baked for 18 minutes. Continue baking as directed.
WHOLE WHEAT CHOCOLATE CHIP MUFFINS: Mix 1 cup semisweet chocolate chips into the batter after the flour mixture.
WHOLE WHEAT CINNAMON RAISIN MUFFINS: Add 1 teaspoon ground cinnamon and 1/2 cup raisins with the whole wheat flour.
WHOLE WHEAT CRANBERRY WALNUT MUFFINS: Add 1/3 cup dried cranberries and 1/3 cup chopped walnuts along with the whole wheat flour.
WHOLE WHEAT JAM MUFFINS: Fill the muffin tins one-third full; gently spread the batter to the rims. Add 1 teaspoon jam to each muffin, then divide the remaining batter equally among the tins, covering the jam.
