Tag: MUFFINS

COOKING THURSDAY ~ BAKERY STYLE RAISIN BRAN MUFFINS ~ BLOG 365.176C

Years ago when I had a very long daily commute I would often stop at a Coffee Bean & Tea Leaf mid trip for a coffee and bran muffin. They had the most amazing bran muffins and I have spent years trying to get this recipe just right and have finally done it!! They are moist and chewy with bursts of juiciness from the plump raisins.

BAKERY STYLE HONEY RAISIN BRAN MUFFINS Yields 12 muffins

HONEY GLAZE
5 tablespoons packed brown sugar
5 tablespoons butter, melted
2 tablespoons QUALITY honey
2 teaspoons water
pinch kosher salt

  • Whisk together granulated sugar, brown sugar, honey, melted butter, water and pinch of salt. Set aside.

MUFFINS
1 cup AP flour
1 cup oat bran or wheat bran, they are interchangeable, but I prefer oat bran
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup packed brown sugar
¼ cup QUALITY honey
2 tablespoons molasses unsulphured
1 cup golden rum soaked raisins
¼ cup avocado oil
1 LARGE egg, room temperature
¼ cup water
2 tablespoons heavy cream
1 ½ – 3 teaspoons orange zest

  • Preheat your oven to 350°.
  • Spray muffin tin well with Baker’s Joy.
In a separate bowl whisk together flour, bran, salt, baking powder, and baking soda until combined. Set aside. 
In another bowl mix together brown sugar, honey, molasses and oil until smooth.
  • Add egg, water, heavy cream and orange zest.
  • Slowly add your dry ingredients with a mixer on low speed until mixed.
  • Fold in raisins

ASSEMBLY

  • Stir glaze.
  • Add 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
  • Fill muffin cups 2/3 full of batter. DO NOT OVER FILL!
  • Place muffin tin on baking sheet in case of overflow.
  • Brush tops with any remaining glaze.
  • Bake 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
  • Lay a parchment paper over your cooling rack.
  • Immediately invert muffin tin onto parchment paper to release the muffins.


BAKERY STYLE LEMON POPPY SEED MUFFINS ~ BLOG 365.176B

BAKERY STYLE LEMON POPPY SEED MUFFINS Yields 12 muffins

MUFFINS
3 cups AP flour
1 cup sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup plain whole milk yogurt
Juice of 1 LARGE lemon
1 1/2 tablespoon grated lemon zest
2 LARGE eggs
8 tablespoons unsalted butter, melted and cooled

  • Adjust oven rack to middle position and heat oven to 375°.
  • Grease muffin tin or Lin with papers.
  • Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk together the yogurt, lemon zest, and eggs until smooth.
  • Gently fold yogurt mixture into flour mixture JUST until combined.
  • Fold in melted butter. DO NOT OVER MIX – if you do muffins will be dense.
  • Divide batter evenly among prepared muffin cups.
  • Bake 20-25 minutes until golden brown and toothpick inserted in the center comes out clean, rotating muffin tin halfway through baking.

GLAZE
1/4 cup sugar
1/4 cup FRESH lemon juice
coarse sugar for sprinkling, optional

  • While muffins are baking, simmer sugar and lemon juice together 3-5 minutes in a small saucepan over medium heat until it turns into a light syrup.
  • Remove muffin tin to a wire rack.
  • Brush with lemon syrup.
  • Sprinkle with coarse sugar.
  • Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

  • In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

  • Preheat the oven to 425°.
  • Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
  • In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

  • In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
  • Add the sour cream and milk and whisk JUST until incorporated.
  • Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

  • Fill each muffin cup halfway with batter, then distribute half the streusel on top.
  • Top with more batter until the muffin cup is almost full.
  • Sprinkle the remaining streusel over each muffin.

  • Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

Save

COFFEE BREAK MUFFINS

COFFEE BREAK MUFFINS from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

  • Center a rack in the oven and preheat  the oven to 400.
  • Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.
  • Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
  • Stir in the brown sugar, making sure there are no lumps.
  • In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough – a few lumps are better than over mixing the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.