The first recipe is from Stonewall Kitchen. I've only made it once, but I have to admit it was rather fabulous. The second is from my coworker and I don't know where it's from originally. These muffins have been referred to as "muffins of perfection." Both are originally blueberry muffin recipes, but they can be changed to whatever fruit/zest you like. The biggest difference between the two is that Stonewall uses buttermilk, while Shelly uses low-fat yogurt. Also, I found Shelly's come out much bigger.
Blueberry-Buttermilk Muffins
Stonewall Kitchen Cookbook (Jonathan King, Jim Stott, Kathy Gunst)
Makes 18 muffins
Vegetable oil spray for the pans
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) plus 2 teaspoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/4 teaspoon vanilla extract (I used 1 teaspoon)
1 cup buttermilk
1 teaspoon grated lemon zest
2 cups fresh blueberries, or 1 1/2 cups frozen blueberries
1/4 cup packed light brown sugar
Place a rack in the middle of the oven and preheat oven to 375 degrees.
Spray 18 regular muffin tins (including the flat surface of the muffin pan) with the vegetable oil spray. Whisk together the flour, baking powder, baking soda, and salt until blended; set aside.
Beat 1 stick of the butter and the granulated sugar together in a stand mixer or using a hand-held mixer fitted with paddle attachment on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.
Add half of the dry ingredients and mix to combine. Add the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just blended. Remove the paddle, and using a spatula, gently fold in the lemon zest and blueberries by hand. Fill the prepared tins about three-quarters full. Bake for 17 minutes.
While the muffins are baking, in a small bowl mix the brown sugar with the remaining 2 teaspoons butter until crumbly. After the muffins have baked for 17 minutes, sprinkle a scant teaspoon of the mixture over the top of each muffin. Bake for another 2 to 3 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes before carefully inverting the tins and tapping out the muffins. Serve warm.
Shelly's Blueberry Muffins
Makes 1 dozen large muffins
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon vanilla
1 1/2 cups plain low-fat yogurt
1 1/2 cups fresh or frozen blueberries
1 tablespoon unbleached all-purpose flour
Vegetable cooking spray
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside.
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. 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. Toss blueberries with 1 tablespoon flour and fold into finished batter.
Spray twelve-cup muffin tin with cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with cinnamon sugar topping, if desired, and serve warm.
No comments:
Post a Comment