Tag Archives: food

Last Week’s Muffin: Apple Pie

ApplePieSpice2These were a big winner. The recipe calls for pumpkin pie spice, but we’d received a sample of apple pie spice in a Penzey’s order this winter, so we were able to use that.

I love recipes that make more than 12 muffins—this makes 18, all the better to share. I made these before I left town for preacher camp and got an email from J’s teacher on Monday: “Thank you so much for the delicious muffin!” I had to respond that I had nothing to do with the gift. It made me smile though because while J can be an ornery first grader sometimes, I think he’s sweet on his teacher.

Apple Pie Muffins, adapted from My Baking Addiction

INGREDIENTS

2 1/4 cups all-purpose flour
2 teaspoons apple pie spice (pumpkin pie spice is fine)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples

Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Line 18 cup muffin cups with paper liners or use cooking spray. Set aside.

2. Topping: In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended.

3. In a large bowl, whisk together 2 1/4 cups flour, apple pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

4. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top. Sprinkle topping on each muffin.

5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.

6. Cool on wire rack. Store at room temperature.

Last Week’s Muffin: Chai Banana

This is the second muffin recipe I’ve made that’s chai flavored. The other recipe specifically called for chai teabags, and I liked that technique so much that when I found this recipe for Chai Spice Banana Bread I decided to sub in the tea again to see what happened. It turned out great, though you could possibly pump things up with more than one teabag’s worth.

I like muffins because they have built-in portion control. But aside from that, they really aren’t health food, though some are healthier than others. These aren’t bad as quick breads go.

If you need to swear off muffins or other goodies for your health, go in peace. But muffins are my own little protest against the fads and restriction diets that are so rampant on the Internet right now. I like Michael Pollan: Eat food. Not too much. Mostly plants.

“Mostly” means there’s room for muffins, and also this:

IMG_7328

OK, on to the show.

INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 1/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 teabag’s worth of chai tea (I used Stash)
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup honey
  • 1/4 cup oil
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  1. Preheat oven to 350°F and spray or line 12 muffin cups.
  2. Whisk together flours, baking powder, baking soda, salt, and tea in a large bowl. Make a well in the center of the mixture.
  3. Combine banana, honey, oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
  4. Spoon batter into muffin cups and bake 18-21 minutes depending on your oven.

The original recipe calls for a brown butter glaze but we ate ’em plain. Enjoy!

Last Week’s Muffin: Brown Sugar

Brown-Sugar-Muffins-recipe-Taste-and-Tell-1

Muffins are usually easy to make—one of the reasons I love them—but this recipe is one of the easiest I’ve found. The ingredients are staples, and there’s a lot of round numbers… none of this “1 1/3 cup + 2 tablespoons” business.

From the lovely Taste and Tell blog–please check it out!

INGREDIENTS

  • 1 cup brown sugar
  • ½ cup (1 stick) butter, melted
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup nuts, chopped coarsely (optional)

INSTRUCTIONS

  1. Preheat oven to 375F. Grease or line 16 muffin cups with paper liners. (Or if you have 5 people in your family like we do, 15 cups)
  2. Combine the melted butter, brown sugar, egg, milk and vanilla. Add in the flour, baking soda and salt and mix just until combined. Stir in the nuts, if desired.
  3. Fill prepared muffin cups and bake for 20 minutes or until a tester inserted in the center comes out clean.

This Week’s Muffin: Perfect Corn Muffins

jiffy_corn_muffin

No, these aren’t Jiffy, they’re homemade, but I do have special affection for the little blue and white box.

I don’t have a photo of my corn muffins because I actually made them several weeks ago and froze them, and now they’re gone. Devoured.

The recipe comes from The Ultimate Muffin Book and I like it because it has buttermilk, sour cream AND butter. These are the way corn muffins should be. Giddyup.

Ingredients

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
3 T sugar
2 1/2 t baking soda
1/2 t baking powder
1/2 t salt
2 large eggs
1 c buttermilk (regular or low-fat)
2/3 c sour cream (anything but non-fat)
4 T (1/2 stick) butter, melted and cooled

Instructions

  1. Preheat oven to 375 and grease/line 12 muffin cups.
  2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, whisk eggs, then buttermilk, sour cream, and butter until smooth.  Stir in the cornmeal mixture until incorporated.
  4. Fill muffin cups about 3/4 full and bake for 22 minutes, or until the muffins have bumpy rounded tops and a toothpick inserted into the center comes out clean.
  5. Cool on a wire rack for 10 minutes; remove muffins from pan and cool 5 minutes before, and serve. Or cool completely before freezing.

This Week’s Muffin: “Best” Blueberry

I posted a recipe for Jamesy’s Hearty Blueberry muffins just a few weeks ago, but another blueberry recipe has been calling to me for a while, so I indulged. The previous ones have a hearty, wholesome flavor while these are the prototypical blueberry muffin complete with crumb topping.

Best Blueberry Muffins

As you can see, I could have baked them a little longer, but I’m still learning the ins and outs of my silicon muffin pan, which sometimes browns things on the bottom if I’m not careful.

BEST BLUEBERRY MUFFINS

Adapted from Cooking Classy

Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 1 cup granulated sugar
    • 7 Tbsp canola oil (measure 1/2 cup, remove 1 Tbsp)
    • 1/4 cup buttermilk
    • 1/4 cup sour cream
    • 2 large eggs
    • 1 1/2 cups fresh blueberries
Crumb Topping
  • 1/3 cup all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 2 1/2 Tbsp chilled butter, diced into small cubes
  • 1 1/2 Tbsp turbinado sugar
  1. For the crumb topping: Put flour, granulated sugar, turbinado sugar and diced butter into a bowl. Use a pastry cutter to combine until evenly mixed and crumbly.
  2. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt until evenly blended, set aside.
  3. In a separate mixing bowl, whisk together 1 cup granulated sugar, canola oil, buttermilk, sour cream and eggs until well blended, about 30 seconds.
  4. Using a rubber spatula, fold in flour mixture just until combined. Gently fold in blueberries.
  5. Divide mixture evenly among 12 muffin cups lined with paper liners or coated with cooking spray. Sprinkle each muffin evenly with 1 Tbsp crumb topping mixture.
  6. Bake muffins in preheated oven 18 – 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.