SWEET MUFFINS WITH VARIATIONS
"Use one or more of the variations given, or let your imagination and common cooking sense guide you to new heights of muffin delights. When we tested these at Flea St., we added a cup of ripe banana, pecans, and a generous teaspoon of cinnamon to the batter."
1/2 cup unsalted butter, softened
1 cup white or firmly packed light brown sugar
2 large eggs, beaten
1/2 cup sour cream, milk, or fruit juice
2 teaspoons vanilla extract
1-2/3 cups unbleached white flour or 1 cup white flour and 2/3 cup whole wheat flour
2 teaspoons baking powder
Optional ingredients (see variations)
pinch of salt
Preheat the oven to 375 degrees F. Grease a muffin tin or line it with paper muffin cups; you will need nine for the basic batter and twelve if you add fruit.
Beat the butter with the sugar in a large bowl until light and fluffy. Beat in the eggs, sour cream, and vanilla.
In another bowl, stir together the flour, baking powder, any spices, and salt. Add the dry ingredients to the wet, and stir just until blended. Fold in any fruit (see Variations below). Don't overmix or the muffins will be tough. Spoon the batter into the prepared tin, filling the cups about two thirds full.
Bake for about 20 minutes, until lightly browned and springy to the touch. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Serve warm. Store leftover muffins in an airtight container.
VARIATIONS
- Fold 1 cup of fresh or dry fruit bits into the batter just before baking.
- Add a cup of pureed fruit such as bananas, applesauce, or mashed strawberries to the batter just before baking.
- Make a crumb topping by crumbling together 1/2 cup cold butter, 1/3 cup brown sugar, 1/4 cup rolled oats, and if you like, 1/4 cup chopped nuts. Sprinkle it on the muffins just before baking.
- Replace 2 tablespoons of the flour with wheat germ.
- Drop a tablespoon of jam in the center of each muffin before baking.
- Grate lots of lemon, lime, or orange zest into the batter.
- Create upside down fruit muffins by placing a teaspoon of butter, a tablespoon of brown sugar, and a thin layer of chopped fresh fruit such as bananas in the muffin cup before adding the batter.
DO AHEAD:
Cream the butter with the sugar, and let it sit out, covered, overnight. Beat the eggs with the sour cream and vanilla, and refrigerate. Stir together the dry ingredients and cover. Prepare any fruit, crumb topping, etc., if making a Variation. In the morning (about 30 minutes): Preheat the oven. Beat the liquids into the butter mixture. Add the dry ingredients, and finish the muffins as directed.
Makes 9 to 12 muffins
Source: Breakfast in Bed by Jesse Ziff Cool
"Use one or more of the variations given, or let your imagination and common cooking sense guide you to new heights of muffin delights. When we tested these at Flea St., we added a cup of ripe banana, pecans, and a generous teaspoon of cinnamon to the batter."
1/2 cup unsalted butter, softened
1 cup white or firmly packed light brown sugar
2 large eggs, beaten
1/2 cup sour cream, milk, or fruit juice
2 teaspoons vanilla extract
1-2/3 cups unbleached white flour or 1 cup white flour and 2/3 cup whole wheat flour
2 teaspoons baking powder
Optional ingredients (see variations)
pinch of salt
Preheat the oven to 375 degrees F. Grease a muffin tin or line it with paper muffin cups; you will need nine for the basic batter and twelve if you add fruit.
Beat the butter with the sugar in a large bowl until light and fluffy. Beat in the eggs, sour cream, and vanilla.
In another bowl, stir together the flour, baking powder, any spices, and salt. Add the dry ingredients to the wet, and stir just until blended. Fold in any fruit (see Variations below). Don't overmix or the muffins will be tough. Spoon the batter into the prepared tin, filling the cups about two thirds full.
Bake for about 20 minutes, until lightly browned and springy to the touch. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Serve warm. Store leftover muffins in an airtight container.
VARIATIONS
- Fold 1 cup of fresh or dry fruit bits into the batter just before baking.
- Add a cup of pureed fruit such as bananas, applesauce, or mashed strawberries to the batter just before baking.
- Make a crumb topping by crumbling together 1/2 cup cold butter, 1/3 cup brown sugar, 1/4 cup rolled oats, and if you like, 1/4 cup chopped nuts. Sprinkle it on the muffins just before baking.
- Replace 2 tablespoons of the flour with wheat germ.
- Drop a tablespoon of jam in the center of each muffin before baking.
- Grate lots of lemon, lime, or orange zest into the batter.
- Create upside down fruit muffins by placing a teaspoon of butter, a tablespoon of brown sugar, and a thin layer of chopped fresh fruit such as bananas in the muffin cup before adding the batter.
DO AHEAD:
Cream the butter with the sugar, and let it sit out, covered, overnight. Beat the eggs with the sour cream and vanilla, and refrigerate. Stir together the dry ingredients and cover. Prepare any fruit, crumb topping, etc., if making a Variation. In the morning (about 30 minutes): Preheat the oven. Beat the liquids into the butter mixture. Add the dry ingredients, and finish the muffins as directed.
Makes 9 to 12 muffins
Source: Breakfast in Bed by Jesse Ziff Cool
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