Cream Puff and her Muffins
May 26, 2006
What I am supposed to do when someone promises "the best muffins you'll ever taste"? Make them? Eat them? Create your "ultimate muffin" too? well, I did 2 out those three things. I made them and I ate them... and they're great!
It's hard for us to say that these are the best you ever tasted because we rearely eat muffins for breakfast, but to hear what B. said, they pretty much hit the jackpt: "if I open a coffee shop, will you bake these everyday?" I think he is hooked.
If you ahve not visisted Cream Puffs' bog yet, run to it, everything looks scrumptious and tastes delicious.
Here is the recipe as I made it, as it is posted on her site:
Lawsuit Buttermilk Muffins
Adapted from The Best of BetterBaking.com by Marcy Goldman.
For the streusel topping:
1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
In a bowl, combine all of the streusel topping ingredients.
With your fingers, combine until you have a crumbly mixture.
Set aside if using immediately or store in the refrigerator.
For the muffins:
1/2 cup vegetable oil
1-1/3 cup packed brown sugar
1-1/2 tablespoons grated citrus zest (I use lemon or orange.)
2 teaspoons pure vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
1/4 teaspoon salt
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-3/4 cups fruit (coarsely chopped if using fruits like apples, banana or pears)
Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners. If you don't have paper liners butter and flour the muffin tin.
In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside.
In another bowl, combine the oil, brown sugar, citrus zest and egg. Once combined, stir in the buttermilk and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well. Gently mix in the fruit. If the batter seems to liquidy, add a tiny bit more flour. The batter should be fairly stiff.
Spoon the batter into the muffin cups filling them right to the top. Divide the streusel topping equally among the muffins.
Bake for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 12 minutes. When the muffins are done they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick.
Let the muffins cool in the pan for 10 minutes and then remove the muffins and let them cool on a wire rack.