Basic Buttermilk Muffin Recipe
*******
Makes 12 muffins.
This is the recipe I’ve used for
years. Make sure milk and eggs are room temperature.
2½ C unbleached flour or wholewheat pastry flour (or half of each)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ to ¾ C sugar or brown
sugar
2 eggs lightly beaten, room
temp
1 1/3 C buttermilk
1/3 C butter, melted or
coconut oil
1½ tsp vanilla or almond
extract
*
Add-ins of your choice (p.
?)
- Place oven rack in upper two-thirds of
oven. Preheat oven to 375ºF. Grease muffin tins or line with muffin
papers.
- Mix dry ingredients in one bowl and wet
ingredients in another bowl. Combine them, stirring with just enough
strokes to incorporated flour, but leaving batter somewhat lumpy.
3.
Sprinkle add-ins* and flavorings of your
choice. Combine muffin batter very gently.
4.
Fill muffin tins ¾ full (use a large ice
cream scoop or 1/3-cup measuring cup to scoop batter). Bake until light brown
and tops spring back when gently touched, about 10-12 minutes. Note: Muffins
will take slightly longer to bake if you are adding fresh fruit such as
blueberries or rhubarb.
5.
Remove from oven and cool in tins
(especially if there is fresh fruit). To remove, run a sharp knife around the
edges and pop muffins out. Enjoy!
Add-in Examples:
- Dark Chocolate & Raspberry (OR cherry): 1 cup Raspberries or
cherries: 1 cup Raspberries,
fresh or frozen (toss w 1 TBL flour) + ½ cup Dark Chocolate, chunked or
chips.
- Lemony-Berry: 1 C blueberries (or
raspberries) + 1 tsp lemon zest + 1 TBL lemon juice
- Apple-Walnut:
¾ cup Diced Apple (Granny Smith or Russet) + ½ cup toasted Walnuts,
roughly chopped.
- Banana-Nut: Use preceding recipe for Banana Nut
Bread.
- Cranberry OR Pear-Pecan: ¾ cup Dried Cranberries or 1 C diced
pear, ¾ cup Dried Cranberries
& ½ cup toasted Pecans, roughly chopped.
- White chocolate & Raspberry: ¾ cup White Chocolate, chopped or chips
+ 1 cup Raspberries, fresh or frozen.
- Coconut- Peanut Butter: ½ cup toasted unsweetened Coconut &
¾ cup Peanut-Butter Chips
- Cardamom- Rhubarb: 1 cup diced Rhubarb, fresh or frozen + ½
teaspoon Green Cardamom, freshly ground
- Date & Pistachio: ¾ cup Dates, pitted and chopped + ½ cup
Pistachios
- Carrot & Golden Raisin: ¾ cup Golden Raisins + ¾ cup grated
Carrot
- Apricot-Ginger: 1 C dried apricots,
diced. Soften in a bowl of hot water (boiling) for 10 to 15 minutes +1½
tsp ground ginger and + ½ C diced candied ginger to dry ingredients.
- Spice: Add 2 tsp cinnamon or 1 tsp grated nutmeg.
Or, ½ tsp cardamom, 1/8 tsp ground cloves and 1 tsp powdered ginger.
- Molasses: replace ½ cup sugar with ½ cup molasses (optional: + 1 grated carrot + 1 grated
apple).
Toppings: Streusel: Before baking, sprinkle each muffin with a
mixture of 1/2 C brown sugar, 1/3 C flour, ¼ C softened butter cut together
with pastry blender.Lemon Sugar: Sprinkle top with lemon sugar (1 C sugar
shaken with 1 TBL grated lemon rind, and left to sit for some time for flavors
to mellow).
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