All posts in category Muffins

Brown butter blueberry streusel muffins

Brown butter blueberry streusel muffins

I was looking for a recipe to use up some leftover blueberries and well, this recipe had me at brown butter. Okay, at streusel too.  You know how I am a sucker for streusel!  Please don’t be intimidated by the brown butter. It sounds fancy, but really you just melt butter in a saucepan until it turns golden brown.  As long as you don’t burn it, that’s all there is to it.  The first time I made brown butter, I was nervous.  I almost dumped it because there was a bunch of brown specks.  I thought for sure I messed up.  It sure wouldn’t be the first time. But after a quick check online, I realized that’s just right.

I only used half the amount of the blueberries called for in the recipe because that was all baby Alex would spare.  But, I liked it this way because the berries didn’t overwhelm the taste of the muffin. And, oh my goodness, the muffin itself is delicious.  I am the only one in the family who likes blueberry muffins.  I have told you before that my family is a little crazy, right?  I didn’t want to eat all the muffins, so I brought them to work and had some very happy coworkers.  As I was eating my muffin, I was thinking how good it was, even without the blueberries.  It would make a lovely crumb cake muffin that my coffeecake-loving husband would go crazy for.  I think I’ll try that next time, maybe even with a ribbon of cinnamon sugar or sweet cream cheese?  This is the perfect base for experimenting with different flavors. But, I have to say, blueberry is a darn good place to start.

Brown butter blueberry streusel muffins

Yield: 12 muffins

For the muffin:

7 Tablespoons unsalted butter cut into a few pieces

1/3 cup buttermilk    I used regular milk

1 large egg

1 large egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries   I used about 1 cup

Place rack in the upper third of the oven. Preheat to 375 F. Line a standard muffin tin with 12 cupcake liners.  Set aside.

Place a small skillet (not nonstick or you won’t see the color change) over medium heat.  Add the 7 tablespoons of butter.  Move the butter around with a spoon until it is melted, turns a medium brown color and smells nutty. Remove from the heat right away, before it turns black.  Transfer to a bowl to cool.

In a medium bowl, whisk together the milk, egg, yolk, and vanilla until well combined. Stir in the cooled brown butter.

In a separate medium bowl, combine the flour, sugar, baking powder and salt. Pour in all the milk mixture and stir gently with a spatula. Do not over mix. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.  I used a medium cookie scoop.   Make the streusel topping.

For the streusel topping:
3 Tablespoons very cold unsalted butter, cut into small cubes
1/2 cup all-purpose flour
3 Tablespoons granulated sugar

Combine the 3 ingredients in a small bowl.  Rub together with your fingers until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake the muffins for 20 – 22 minutes, or until a little golden.  Test with a toothpick.  Cool in the muffin tin for 15 minutes before removing. Serve warm or at room temperature.

Source:  Joy the Baker Cookbook via Pennies on a Platter

8 Comments
by Just Baked on January 16, 2013  •  Permalink
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Posted by Just Baked on January 16, 2013

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Funfetti mini pancake muffins

My kids love those little Hostess chocolate chip muffins that come 5 packs to a box for over $4.00.  My son will eat 2 packs each morning for breakfast and that gets expensive.  So, I only buy them when they are buy 1 get 1 free and then I buy like 8 boxes.  But, when I run out, these pancake muffins are the perfect replacement.  I think they taste very similar to the Hostess muffins, but better of course because they are homemade.  Usually I make them with mini chocolate chips because they are Jack’s favorite.  But, I thought it would be fun to change things up a bit and replace the chips with sprinkles to make Funfetti mini muffins.

I decided to surprise my daughter with breakfast for lunch with these muffins.  But, of course Sammie didn’t want muffins.  She wanted turkey.  No bread, just turkey.  Okay then.  So the baby and I ate the muffins, dusted with powdered sugar and dipped in maple syrup.  Alex tore them up.  After Sammie finished her turkey, she decided she would try a muffin…then another and another and another.  She had to make sure they were okay, quality control you know. :D    I love these muffins too.  They are fluffy, a bit sweet from the maple syrup and sugar, and they really taste like pancakes without all the work.  And now, not only do they taste great, but they are super fun, Funfetti.  Sprinkles makes everything better.  Don’t you think?

Funfetti mini pancake muffins

Yield: 24 mini muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/3 cup of sprinkles- jimmies (you can adjust depending on how many you like)

Preheat oven to 350F.  Spray a mini muffin pan really well with nonstick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.  Whisk together the dry ingredients.

In another bowl, stir together the buttermilk, egg, maple syrup and melted butter just until combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.

Stir in the sprinkles.  Bake for 8 to 9 minutes.

Let cool slightly in the pan.  You may need to use a spoon around the edges to separate the pancake muffins from the pan.

Serve immediately dusted with powder sugar or with just maple syrup.

Source:  Bakerella

6 Comments
by Just Baked on September 14, 2012  •  Permalink
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Posted by Just Baked on September 14, 2012

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Cookies and Cream Donut Muffins

I wanted to make donut muffins for breakfast this morning, but I didn’t really feel like cinnamon.  Crazy, I know.  I’ve done chocolate frosted, vanilla frosted and powdered sugar donut muffins.   They were all delicious.  But, what could I do to make these different?  Ooo, how about cookies and cream?  Don’t Oreos make just about everything better?  I decided to use the recipe for donut muffins from Back in the Day Bakery as the starting point, omit the spices, and fold in crushed Oreos.  Then I added a thick vanilla frosting and some crushed Oreos on top for garnish.  Okay, so maybe these look like cupcakes.  But, they really do have the texture of cake donuts and those are considered breakfast.  So, I am going to go ahead, take it upon myself and declare these perfectly acceptable for breakfast.  I mean, definitely not for everyday, but as a special treat when you want to see your kids eyes light up like it was Christmas.  If you ever wondered why I bake, this is it. ♥

Cookies and Cream Donut Muffins

Yield: 12 muffins (I would have gotten 13, but I wasn’t going to bake 1 extra muffin)

For the muffins:

3 cups of unbleached all-purpose flour

¼ teaspoon baking soda

2 ½ teaspoons baking powder, preferably aluminum-free

¾ teaspoon fine sea salt

¾ cup plus 2 tablespoons whole milk

2 tablespoons buttermilk

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup sugar

2 large eggs

8 Oreos, coarsely chopped

To make the muffins:

Position a rack in the lower third of the oven and preheat the oven to 350◦F. Lightly spray 12 large muffin cups with vegetable oil spray.

Sift together the flour, baking powder, baking soda, and salt. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. I used my Kitchen Aid.  Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth. Fold in the chopped Oreos.  Do not overmix or your muffins will be dense.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. I had a bit of leftover batter.  Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.  Let the donuts cool completely on a wire rack before frosting.

For the frosting or glaze:

1 cup confectioners’ sugar
1 tbsp whole milk   I used heavy cream, but I had to add almost 3 tbsp to get it to the consistency I wanted.  If you want more of a glaze, add more cream or milk
½ tsp. vanilla extract
2 crushed Oreos to sprinkle on top

In small bowl, stir together sugar, milk (or heavy cream- start with 1Tbsp) and vanilla extract.  Add more cream or milk, a bit at a time, and whisk until incorporated.  Continue to add more milk or cream until you get the consistency you want. Use immediately to frost/glaze the doughnuts.  Sprinkle the Oreos on top of the frosting before it sets.

Source: the donut muffin is adapted from Back in the Day Bakery.  The frosting is adapted from Sprinkle Bakes.

12 Comments
by Just Baked on August 13, 2012  •  Permalink
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Posted by Just Baked on August 13, 2012

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Back in the Day Bakery’s Cinnamon Sugar Doughnut Muffins

I’m sure I have said this before, but I am in love with The Back in the Day Bakery Cookbook.  Everything I have made from it has been amazing and there are still so many more recipes I have bookmarked to try.  While looking through the book again, I saw these cinnamon sugar doughnut muffins.  Now, a few months ago, I made a similar recipe from the famed Downtown Bakery and Creamery.  But, those were so good that I figured I would give this recipe a try and see how they compare.   Two great things about doughnut muffins are 1. you don’t need a special pan and 2. they are baked, not fried (can we just pretend there aren’t 2 sticks of butter?).  The batter is super easy to prepare and comes together quickly- even with a baby at your feet pulling everything out of every cabinet within his reach.  After they bake, you are supposed to let them cool before coating them in melted butter and then rolling them in cinnamon sugar.  You know I couldn’t wait.  Okay, so I burned my fingers. but just a little.  Oh well, it was worth it.  Besides, I had to have breakfast on the table ASAP before Jack and Sammie started whining that they were hungry and wanted cereal instead.  Why is it so hard to compete with Frosted Flakes?  Damn you Tony! :D

I have to say, these tasted just as good as those muffins from Downtown Bakery and Creamery.  But in Back in the Day Bakery’s favor, I think theirs baked up a bit taller, fluffier and more tender.  So, I may have found a new favorite doughnut muffin.  But, to be fair, I haven’t had the Downtown Bakery and Creamery’s muffins in awhile.  So, I am going by memory…which I’ll admit, some days isn’t so good.  I think this calls for a head-to-head competition.

Back in the Day Bakery’s Cinnamon Sugar Doughnut Muffins

Yield: 12 muffins

For the muffins:

3 cups of unbleached all-purpose flour

¼ teaspoon baking soda

2 ½ teaspoons baking powder, preferably aluminum-free

¾ teaspoon fine sea salt

¼ teaspoon freshly grated nutmeg    I used ground nutmeg from a jar

¼ teaspoon ground cardamom   I omitted because I didn’t have any

¾ cup plus 2 tablespoons whole milk

2 tablespoons buttermilk

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup sugar

2 large eggs

For the coating:

8 tablespoons (1 stick) unsalted butter, melted

1 cup sugar mixed with 1 tablespoon ground cinnamon

To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350◦F. Lightly spray 12 large muffin cups with vegetable oil spray.

Sift together the flour, baking powder, baking soda, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. I used my Kitchen Aid.  Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix- or they will be dense.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. I had a bit of leftover batter.  Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.

While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

Let the doughnuts cool completely on a wire rack. If you can wait, I couldn’t :D Dunk them in the melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.

Source:  The Back in the Day Bakery Cookbook

14 Comments
by Just Baked on July 2, 2012  •  Permalink
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Posted by Just Baked on July 2, 2012

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Blueberry muffins with doughnut topping

When I was looking for a recipe to use up my very brown bananas, I came across this recipe for blueberry muffins with doughnut topping.  Now, with a name like that, you have to agree that these muffins had to be made.   And soon. But, as was the problem with the last batch of blueberry muffins I made, no one here will eat them.  Ugh.  Luckily, I was going to my parents in the morning to help them with their garage sale.  So, I got to unload both my muffins and a bunch of the old clothes Sammie and Alex outgrew.  When I got there, my sister and her two kids attacked me for muffins before I even got in the door.  At least her kids loved them.  But, I have to admit, they mostly ate off the cinnamon sugar top, giving the half eaten bottoms to papa. :D My poor dad.  He didn’t even get the best part.

Like most muffins, these were simple to prepare.  You just need to make sure to mix with a gentle hand and not overdo it or you will have tough muffins.  And, no one wants that!  I love the lemon flavor in combination with the sweet blueberries.  I didn’t think just the lemon zest was enough, so I added a bit of lemon extract to make the lemon flavor a bit more pronounced.   When the muffins are warm, you dip their tops in melted butter and then roll them in cinnamon sugar.  The cinnamon sugar crust is a perfect texture contrast to the fluffy, lemon scented cake.  If you have some blueberries on hand, these are a must make.  If you don’t, buy some….

Blueberry muffins with doughnut topping

Yield: 12 muffins

Muffins:
2 cups (255 grams) all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) cold buttermilk, well shaken
3 oz. (3/4 stick/85 gram) unsalted butter, melted and tepid
2 large eggs, room temp
2 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1 ½ cups (8 oz/225g) fresh blueberries, pick over for stems

I added a few drops of lemon extract   optional

Doughnut topping:
½ cup (100g) granulated sugar
1 ½ teaspoons ground cinnamon
3 oz (3/4 stick)  unsalted butter, melted-  I used 1/2 stick and it was plenty

Center rack in oven and preheat the oven to 375°F. Lightly coat a 12-cup standard muffin pan with nonstick spray, then flour the cups, tapping out excess.  Or butter and flour the cups.  Or, line with fluted paper or foil liners.  Have all ingredients at room temperature except the buttermilk.

To make the muffins:  In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, stir together the buttermilk, butter, eggs, lemon zest and vanilla until combined. Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until moistened.  Do not beat until smooth, or the muffins will have a coarse texture. Using a spatula, fold in the blueberries just enough to incorporate them into the batter.  The batter will be very thick,

Using an ice cream scoop ( 2 1/4 inches in diameter/#16), fill the prepared pans with the batter ¾ full. Bake the muffins until golden, spring back when gently pressed in the center, and are starting to pull away from the muffin cups, 18 to 23 minutes.  Cool in the pan just until they can be handled, 10 to 15 minutes.

Make the topping: In a small bowl, stir together the sugar and cinnamon. While the muffins are still warm, gently remove them from the pan one at a time, dip the tops in the melted butter, and roll into the cinnamon sugar to coat. Place on a wire rack.
Serve warm or at room temperature.  Store at room temperature up to 2 days in an airtight container.  They may be frozen up to 10 days, then thaw at room temperature for 1 to 1.5 hours.

Source:  Baking for All Occasions by Flo Braker

9 Comments
by Just Baked on June 25, 2012  •  Permalink
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Posted by Just Baked on June 25, 2012

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Blueberry Swirl Streusel Muffins

When I was at the grocery store Monday night, I bought a bunch of blueberries because they were buy one pint get one free.  The kids love them and ate a bunch, but I wanted to bake something with them too.  The problem is, my kids won’t eat anything with cooked blueberries in it.  But, I saw these blueberry swirl muffins in Cook’s Illustrated and I really wanted to make them.  The recipe makes 12 muffins, too many for just me to eat (though I would give it a valiant effort :D ) and too few for Justin to bring to school.  Shoot.  But, then I remembered that on Wednesday, my parents were coming over to have a picnic in the park with the kids and me.  Perfect.  I could unload some of my muffins on them.  A peace offering of sorts.

These blueberry muffins bake up to look the way I always hoped they would.  Just perfect.  Honestly, they look and taste straight from the bakery.  But, they do require a few steps.  First you make a quick blueberry jam.  That may sound hard, but I promise, it isn’t at all.  You just simmer and reduce down some blueberries and sugar until it is thick.  Then you make an easy muffin batter, mixed by hand, that serves as a base for the fresh blueberries and jam.  Next, you make a 5 ingredient streusel, mixed together in a bowl with a fork.  Finally, you scoop the batter in the cupcake wells, swirl some jam on top with a skewer, top generously with streusel, and bake.   In the end, you get this delicious muffin that you are going to look at, eat and then say, “Wow, I can’t believe I made this”.  I love when that happens.

Blueberry Swirl Muffins with Cinnamon Brown Sugar Streusel

Yield: 12 muffins

2 cups (10 ounces) fresh blueberries
1 1/8 cups (7 3/4 ounces) plus 1 teaspoon sugar   divided
2 1/2 cups (12½ ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil    I used canola oil
1 cup buttermilk
1½ teaspoons vanilla extract

For the muffins: 

Adjust the oven rack to upper-middle position and preheat to 425F.   Spray a 12 cup muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with your spoon several times and stirring frequently, until berries have broken down and the mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and set aside to cool to room temperature, about 10 minutes.

Whisk flour, baking powder, and salt together in large bowl.  Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined.  Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. Batter will be very lumpy with a few spots of dry flour.  Do not overmix or your muffins will be dense.

Use ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups (batter should completely fill cups and mound slightly).  Spoon a teaspoon of cooked berry mixture into center of each mound of batter.  Using a chopstick or skewer, even a toothpick, gently swirl the berry filling into the batter using a figure eight motion.  Make streusel topping, recipe below, and pile evenly onto muffins.  Or, prepare the alternative topping, lemon sugar, recipe below, and sprinkle onto muffins.

Bake until muffins are golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

For the streusel topping:

Combine 3 tablespoons granulated sugar, 3 tablespoons packed dark brown sugar, pinch of salt, and ½ cup plus 3 tablespoons all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea sized pieces throughout.  Sprinkle streusel topping over muffins before baking.

Alternative topping, Lemon sugar:

1/3 cup (2 1/3 oz) sugar

1 1/2 tsp grated lemon zest

Stir together the sugar and lemon zest in a small bowl until well combined.  Set aside.  The sugar is sprinkled on top of the muffins just before baking (on top of the swirled jam).

Source:  Cook’s Illustrated Cookbook 

14 Comments
by Just Baked on June 8, 2012  •  Permalink
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Posted by Just Baked on June 8, 2012

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Cook’s Illustrated Individual Coffeecakes

My kids just love those little Hostess Cinnamon Streusel Coffee Cakes.  I have to admit, I kind of love them too. :D   When I saw this recipe for individual coffeecakes in The Quick Recipe, that’s exactly what it reminded me of.  You get the same soft, fluffy little cakes perfectly complemented by a sweet, cinnamon streusel ribbon.  So good.  I just love that you can have warm coffee cake muffins on the table in a mere 45 minutes!!  I also love that you can just grab one and go and not make a total mess because the streusel is contained on the inside.  You should see my kids faces after they eat, well, just about anything. So, that’s always a plus for me.

My son, Jack, for the first time in his 6 years of life, slept until 9am!  I was upstairs with a hot pad on my aching back from carrying around my little butterball baby, Alex, all the time.  So I didn’t get to see him eat one.  Later, when I asked him if he liked the muffins, he said they were so good.  Who made them?  Come on silly, Jack.  Who do you think made them?  They must be pretty delicious because usually when I try to make a homemade replica of something I buy in the store, my kids don’t like it.  It’s just not the same.  Heck no it isn’t the same….it’s better.  But, they never see it that way.  In this case, I’m sure the chocolate chips and the glaze tipped the scales in my favor.  Sorry, Hostess.

Cook’s Illustrated Individual Coffeecakes

Yield:  12 cakes

1 1/2 cups (7.5 oz) unbleached all purpose flour   DIVIDED

1/2 cup  packed (3.5oz) dark brown sugar    DIVIDED    I used light

1 cup (7oz) granulated sugar

1 Tbsp ground cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

12 Tbsp (1 1/2 sticks) unsalted butter, cold, cut into 1 inch cubes

3 large eggs

1/2 cup sour cream

semisweet chocolate chips- (to sprinkle on top of the streusel)   optional

Adjust oven rack to the middle position and heat oven to 350F.  Spray a standard muffin tin with nonstick spray.

Combine 1/2 cup flour, 1/4 cup brown sugar, and all of the granulated sugar in the work bowl of a food processor.  Combine the mixture in five 1 second pulses.  Remove 3/4 cup of the mixture and place it in a medium bowl.  Add to it the remaining 1/4 cup brown sugar and the cinnamon, mix to combine, set aside.

Add the remaining 1 cup flour to the mixture remaining in the food processor work bowl along with the baking powder, baking soda, and salt.  Combine the mixture in five 1 second pulses.  Scatter the butter over the dry ingredients and pulse until the mixture breaks down into small pebbly pieces that resemble wet sand, about ten one second pulses.  Add the eggs and sour cream and process the mixture until it is well combined and thick, about eight 1 second pulses.

Place enough batter (about 2 TBSP) into each muffin cup to cover the bottom surface of the cup, but rise no more than 1/2 inch up the sides.  Sprinkle with about 1 1/2 Tbsp streusel mixture over the batter.  Sprinkle chocolate chips on top if using.  I used mini chocolate chips for half the batch.  I didn’t use all the streusel.  Cover with an additional 1 to 2 Tbsp of batter, or enough to fill the cup to 3/4 full.  Bake until light golden brown and the cake feels firm, but springs back when touched, 20 to 24 minutes, rotating the pan from front to back halfway through the baking time.  Invert the cakes onto a wire rack and cool 5 minutes.  Dust with powdered sugar or drizzle with Quick Confectioners’ Sugar Icing below..Serve immediately.

Quick Confectioners’ Sugar Icing:

1 cup (4 oz) confectioners’ sugar

2 Tbsp water

I added a splash of vanilla

Whisk the powdered sugar, water and vanilla together (if using) in a medium bowl until smooth.  Place a piece of wax paper underneath the wire rack of cakes. Spoon about 2 tsp glaze on top of each upside down cake (narrow end facing up).  Make an X in the glaze so it runs down the sides of the cake in 4 places.  I prefer to drizzle the glaze on top.

Source:  The Quick Recipe

6 Comments
by Just Baked on May 21, 2012  •  Permalink
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Posted by Just Baked on May 21, 2012

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Pancake Soufflé Muffins with Strawberry-Maple Syrup

On Saturday night, my husband asked what I wanted him to make me for my Mother’s Day breakfast.  While that is so sweet, and I really appreciate it, I absolutely love to make breakfast.  I just couldn’t give it up.  So I said it would make me happiest if I made breakfast for everyone.  Begrudgingly, my husband gave in.  :D

I subscribe to a bunch of recipe sites, so I must get at least 50 emails a day.  When I opened an email a few days ago from Fine Cooking, I was immediately drawn to the photo of light looking muffin, smothered in syrup and topped with fresh strawberries.  When I read the name, Pancake Soufflé Muffins with Strawberry-Maple Syrup, I knew these had to be made and soon.  It would be the perfect Mother’s Day breakfast! I love the idea of making pancakes in muffin tins.  It’s brilliant because everything is done at the same time and can be served piping hot.  No sweating over a hot griddle and flipping pancakes. No preheating the oven to warm finished pancakes while you make more.  No trying to get bacon done in between all the pouring and flipping without burning anything.  Here, you just pour the batter in the wells and bake.  Done.  I loved the texture of these muffins, so different from anything I’ve had before. Since the egg whites are beaten and folded into the batter, you get a light, souffle textured muffin that tastes just like a pancake.  How does that not make you want to make these muffins immediately?  If you don’t, you must have willpower of steel.  I envy you. :D

Pancake Soufflé Muffins with Strawberry-Maple Syrup

Yield:  24 muffins, 12 servings

Muffins

Nonstick cooking spray
10-1/2 oz. (2-1/3 cups) all-purpose flour
4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
6 T bs. granulated sugar
1 tsp. pure vanilla extract
3-1/3 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Strawberry Syrup -

1 cup pure maple syrup
1 cup quartered, hulled ripe strawberries

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.  I served mine with just a sprinkling of powdered sugar, syrup for dipping and strawberries on the side.

To Serve:

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Make Ahead:

You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you’re ready to bake.

Source:  Fine Cooking

8 Comments
by Just Baked on May 14, 2012  •  Permalink
Posted in Breakfast, Fruit, Muffins
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Posted by Just Baked on May 14, 2012

http://justbakedbyme.wordpress.com/2012/05/14/pancake-souffle-muffins-with-strawberry-maple-syrup/

Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins

I was watching The Best Thing I Ever Ate- Snacks and the owner of Sprinkles Cupcakes, Candace Nelson, said her favorite snack was the donut muffins at Downtown Bakery and Creamery.  They looked amazing!  Besides, I figured if she would eat these muffins instead of her own cupcakes, they must be fabulous. I remembered saving a recipe awhile back for cinnamon donut muffins and that it was from some bakery.  I found the recipe and sure enough, it was written by the owner of Downtown Bakery and Creamery!  These are supposed to be giant muffins, but I read the reviews and most people suggested they be made mini to increase the cinnamon sugar to cake ratio (brilliant!) and because they are so rich.  The cupcakes bake up tall with a crust on the outside and they are fluffy and tender on the inside.  While they are still hot, you brush them all over with melted butter and roll them in cinnamon sugar.  Does breakfast get much better than that? I’m gonna go ahead and say no. :D
Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins
Yield: 24 standard size muffins  (52-56 mini muffins)
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. The batter is very thick.  Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter (I recommend the brush method- I did both and found that the dip method lead to them absorbing too much butter and got greasy).  Then roll them- top, bottom, and sides- in the cinnamon sugar.
Make ahead: You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.
Mini muffins:  I baked mine in a mini muffin tin. I made a half recipe and got 28 mini muffins.  They took about 18 minutes to bake, but I would start checking at about 14 minutes.
Helpful Hints:
  • Cinnamon sugar is delicious, but powdered sugar, plain sugar, or vanilla sugar would be delicious too.
  • Do not overmix, or you will not get fluffy, tender muffins.
  • I added a splash of vanilla to the batter, as I can’t imagine any baked good without it :D
25 Comments
by Just Baked on February 6, 2012  •  Permalink
Posted in Breakfast, Muffins
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Posted by Just Baked on February 6, 2012

http://justbakedbyme.wordpress.com/2012/02/06/downtown-bakery-and-creamerys-cinnamon-sugar-donut-muffins/

Mini Maple Pancake Muffins

I don’t have time to make a big breakfast Monday through Friday because I have a first grader to get on the bus by 7:20, a preschooler to be at school by 9, and a baby to carry along for the ride.  So, it is cereal, muffins, or Pop-tarts for breakfast on those early school mornings.  On the weekend, I wake up all excited to make a big breakfast and ask the kids what they would like to eat. Usually my excitement is met with…”We just want cereal”. Ugh. But, when I offer to make these Mini Maple Pancake Muffins, they often accept the compromise.  I love that I can have the batter mixed in less than 10 minutes and baked in 9 minutes, so breakfast is on the table in less than 20 minutes!  They don’t need much to dress them up, just a dusting of powdered sugar and some sweet whipped cream. They are so cute and just the right size to pop in your mouth. So when you are looking for a quick, delicious, kid friendly breakfast, this is it!



Mini Maple Pancake Muffins

 Yield: 24 mini muffins

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp sugar
2/3 cup buttermilk
1 egg
2 tbsp pure maple syrup (I just use pancake syrup)
2 tbsp melted butter
1/2 cup milk chocolate chips (I prefer mini semi-sweet chips)

Preheat the oven to 350°F. Spray a mini muffin pan well with cooking spray.

In a medium bowl mix the dry ingredients (flour, baking powder, baking soda, salt and sugar) together with a wire whisk.

In a small bowl, whisk together the wet ingredients (buttermilk, egg, syrup, melted butter). Pour the wet ingredients into the dry ingredients and mix until just combined. Add in the chocolate chips, stir to distribute.

Using a small spoon, drop some batter in each well of the muffin tin, filling a little over 2/3s full. Sprinkle with chocolate chips if desired.

Bake at 350°F for 8-9 minutes, or until they start to brown.  Let cool for about 5 minutes before using a small spoon to pop them out onto a serving plate. Serve with syrup or dusted with powdered sugar and whipped cream.

Source:  Bakerella

Helpful hints:

  • I almost never have buttermilk, because it goes bad before I can use it all. So, in a liquid measuring cup, I put 2 tsp of lemon juice and add milk up to the 2/3 cup mark. I do this first and let it sit while I prepare the rest of the ingredients.
  • Make sure to generously spray inside the wells and the across the top of the muffin tin. I have found that a small spoon works the best for removing the muffins. If any part sticks, run the spoon around it, and it should come free without damaging the muffin. And if it does, no worries, it still tastes delicious!
2 Comments
by Just Baked on November 16, 2011  •  Permalink
Posted in Muffins
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Posted by Just Baked on November 16, 2011

http://justbakedbyme.wordpress.com/2011/11/16/mini-maple-pancake-muffins-2/

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