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Big, Beautiful Muffins

 
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Muffin Man
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Olsen, Barbara
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La Belle Cuisine

Big, Beautiful Muffins
Cook's Illustrated Jan/Feb 97

Cook's Illustrated - One Year Subscription  

Master Recipe for Basic Muffins

“Remember, if you're short on time, you can melt the butter, mix it with
the eggs, and stir it into the dry ingredients.  When thoroughly mixed,
beat in the yogurt and proceed with the recipe.  To cinnamon-coat
muffin tops, dip warm muffins in melted butter, then in mixture of
one-half cup granulated sugar and two teaspoons cinnamon.”

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted
butter, softened
1 cup minus 1 tablespoon
granulated sugar
2 large eggs
1 1/2 cups plain low-fat yogurt
Vegetable cooking spray or additional
unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees F. Mix flour, baking powder, baking soda and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after
each addition. 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.
3. Spray twelve-cup muffin tin with vegetable 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
and serve warm. Makes 1 dozen large muffins.

Mocha Chip Muffins:  Follow Master Recipe, dissolving 3 tablespoons
instant espresso powder in yogurt and folding 1 cup chocolate chips into finished batter.

Apricot Almond Muffins:  Follow Master Recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar and folding 1 1/2 cups
diced dried apricots into finished batter. Sprinkle each top with portion
of 1/2 cup sliced almonds.

Raspberry Almond Muffins:  Follow Master Recipe, creaming 1 ounce
(3 tablespoons) almond paste with butter and sugar. Spoon one-half por-
tion of batter into each muffin cup. With small spoon, make well in center
of each cup of dough. Spoon 1 to 1 1/2 teaspoons raspberry (or other
flavor) jam into each well. Fill with remaining batter.

Cranberry-Walnut-Orange Muffins:  Follow Master Recipe adding 1
teaspoon grated orange zest to butter-sugar mixture and folding 1 1/2
cups coarsely chopped fresh or frozen cranberries and 3/4 cup chopped
walnuts into finished batter.

Lemon Blueberry Muffins:  Follow Master Recipe adding 1 teaspoon
grated lemon zest to butter-sugar mixture and folding 1 1/2 cups blue-
berries that have been tossed in 1 tablespoon flour into finished batter.

Banana Walnut Muffins:  Follow Master Recipe adding 1/2 teaspoon
grated nutmeg to dry ingredients, substituting 1 cup packed light brown
sugar for granulated sugar, and folding 1 1/2 cups finely diced bananas
(about 3 small) and 3/4 cup chopped walnuts into finished batter.

Lemon Poppy Seed Muffins:  Follow Master Recipe adding 3 table-
spoons poppy seed to dry ingredients and 1 tablespoon grated lemon zest
to butter-sugar mixture. While muffins are baking heat 1/4 cup granulated
sugar and 1/4 cup lemon juice in small saucepan until sugar dissolves and
mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm
muffins and serve.

American Classics 

Featured Archive Recipes:
Barefoot Contessa's Banana Crunch Muffins
Blueberry Bran Sunflower Muffins
Giant Blueberry Muffins
Cappuccino Chip Crumble Muffins
Chewy Brown Sugar Muffins
Cinnamon Butter Puffs
Cranberry Upside-Down Muffins
Double Fudge Brownie Muffins
Mama Bear's Marvelous Carrot Muffins
Marion Cunningham's Raw Apple Muffins
Morning Glory Muffins
Six-Week Bran Muffins
Triple Muffin Overload
 

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