Muffins can serve beyond breakfast
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, August 01, 2012
8/01/12 at 3:01 AM
The classic blueberry muffin holds a special place in our hearts.
Warm, dotted with sweet blueberries and oozing melted butter, these flawless fruit-filled muffins are breakfast treats worthy of devotion.
But there's nothing wrong with mixing it up a little and experimenting with new muffin flavors. And muffins aren't just for breakfast anymore.
We tried five recipes for muffins with their own unique flavors and textures. From the dense and tangy buttermilk dark chocolate muffin to the airy, intensely aromatic and somewhat chewy Snickerdoodle muffin that's trending on many food sites, we enjoyed seeing what each muffin recipe would bring.
Muffins are the less-sweet cousins to cupcakes. Except for a crumble topping or a little glaze, in most cases muffins fare just fine without toppings, whereas the frosting atop cupcakes sometimes consumes the cake.
Tasters found that these muffins, which were packed with flavor, didn't really need any added butter. They came together quickly, and individual servings make muffins perfect for entertaining.
Consider using them fresh from the oven for a brunch or dessert bar.
Cooking tips
Follow a few simple tips to ensure the muffins come out perfectly.
1. Mix the dry and the wet ingredients until just combined. Overmixing the muffin batter reduces the tenderness. It's fine if there are a few lumps.
2. Let muffins cool down in the pan, but then remove them and finish cooling on a wire rack. If you leave them in the pan too long, the muffins can get soggy.
3. To check for doneness, insert a toothpick into the center of the muffin. If the toothpick comes out clean, they are done. If not, continue baking two to three minutes at a time, checking each time with the toothpick until it comes out clean.
4. To keep nuts and fruit pieces from sinking in the batter while baking, dust them with flour before adding to batter.
5. If the recipe does not fill up all of the spaces in the muffin tin, put about two to three tablespoons of water in the empty spots. This will ensure even baking.
RASPBERRY AND WHITE CHOCOLATE MUFFINS
2 teaspoons lemon juice
1 cup milk
1/2 cup vegetable oil
1 egg
2 cups self-rising flour (or 2 cups flour, 3 teaspoons baking powder and 1/2 teaspoon salt)
2/3 cup sugar
1 cup white chocolate chips or chunks
1 1/4 cups raspberries, fresh or frozen (do not thaw)
1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
2. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.
3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you're not using self-rising flour) in a large bowl.
4. Add the berries to the dry ingredients and stir gently to combine.
5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.
6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. Knife inserted in the middle of the muffin should come out clean.
- adapted from Exclusively Food
BANANA COCONUT MUFFINS
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed ( 3/4 cup)
1 stick ( 1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
1. Put oven rack in middle position and preheat oven to 375 degrees. Line 8 cups of a standard muffin tin with paper liners.
2. Whisk together flour, baking powder and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
3. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
- recipe adapted from Epicurious.com
DARK CHOCOLATE BUTTERMILK MUFFINS
5 ounces dark chocolate, chopped
1/2 cup butter
2 cups all purpose flour
1/2 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chocolate chips or chunks, dark or semisweet
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 20 second intervals, stirring frequently until smooth. Set aside to cool slightly.
3. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk and vanilla extract. Whisk until almost smooth. Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by chocolate chips or chunks.
4. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean. Cool muffins on a wire rack before serving. May be served at room temperature or slightly warmed. Store in an airtight container if not eating right away.
- adapted from Baking Bites
LEMON CRUMB MUFFINS
1 1/2 cups all purpose flour
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1/2 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Streusel
1/2 cup flour
1/2 cup sugar
3 tablespoons cold butter
Glaze
1/4 cup sugar
3 tablespoons lemon juice
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon zest and lemon juice. Stir into the dry ingredients until just moistened. Fill muffin cups three-fourths full.
3. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
4. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.
- adapted from Confessions of a Cookbook Queen
SNICKERDOODLE MUFFINS
2 cups flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoons baking soda
1 stick butter, softened
3/4 cup sugar
2 eggs
1 cup milk
1 1/2 teaspoons vanilla
1 tablespoon sugar and 1 teaspoon cinnamon for topping
1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
2. In a bowl, stir together the flour, salt, cream of tartar and baking soda.
3. In a mixer bowl, cream the butter and sugar. Add the eggs and mix.
4. Add the milk and vanilla and mix until well combined.
5. Stir the wet ingredients into the dry ingredients, just until moistened.
6. Fill muffin cups two-thirds of the way full of batter.
7. Sprinkle with cinnamon sugar. (I just pinched some between my fingers and sprinkled the top of each muffin.)
8. Bake at 400 degrees for 15-20 minutes, or until a toothpick comes out clean.
- adapted from Eatathome.com
Original Print Headline: Beyond breakfast
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
The raspberry and white chocolate muffin is just one of the five recipes tasters enjoyed. CHRISTOPHER SMITH / Tulsa World
To ensure just-baked muffins don't get soggy, remove them after a few minutes from the pan to let them finish cooling on a wire rack. CHRISTOPHER SMITH / Tulsa
The top of the muffin looks like the Snickerdoodle cookie for which it's named. CHRISTOPHER SMITH / Tulsa World
Banana Coconut Muffin
CHRISTOPHER SMITH / Tulsa World
Dark Chocolate Buttermilk Muffin
CHRISTOPHER SMITH / Tulsa World
Lemon Crumb Muffin
CHRISTOPHER SMITH / Tulsa World
Raspberry and White Chocolate Muffin
CHRISTOPHER SMITH / Tulsa World
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