blueberry peach crumb muffins

When blueberries are on sale, I can't seem to help myself from buying as many as possible. So, due to my recent influx of those little blue bits of glory, I needed to find an awesome blueberry muffin recipe. I've made a lot before, but when I saw this recipe from The Modern Baker by Nick Malgieri, I knew I had to try it. I'll be honest, he had me at "Crumb Topping".  Also, I needed to add peaches, cause well, peaches are awesome. Do I really need another reason? Didn't think so. Without further ado, here is the recipe...

Blueberry Peach Crumb Muffins
(This says it makes 12 standard muffins, but I definitely had batter leftover. I bet it could make 18, with my muffin tins)

Crumb topping:
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
6 tbsp. unsalted butter
1/2 cup light brown sugar

Muffin batter:
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 freshly grated nutmeg
8 tbsp. unsalted butter, barely softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained and picked over (I personally would use more than this next time)
1 peach peeled and diced


1. Preheat oven to 375°

2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour es evenly moistened. Set aside while preparing the muffin batter.

3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.


4. Combine the butter and sugars in the bowls of an electric mixer fitter with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat eggs one at a time, beating smooth after each.


5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.


6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.


7. Add the blueberries and peaches to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.


8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.


9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.

six-week bran muffins

In case you haven't noticed, I haven't been around these here parts too much lately. I've been traveling to and from San Francisco every week for work. I'm there four days a week and pretty much have no energy left-over for baking + blogging when I get home. Not to mention, it's pretty impossible to keep fresh food around when I can't be in one place long enough to consume it. Which is why this recipe is so perfect for me. This recipe you make overnight and can keep (covered *real* tight) in the fridge for up to six weeks. You can just cook a few at a time and voila! Fresh bran muffins. Plus, when it's just me, the fact that this makes 48 muffins works great, cause I won't run out of that very quickly. In case the germ-freaks are totally grossed out about the length of time you can keep these, just cool out. There are a ton of recipes like this online and it's super legit science and stuff.  (Recipe sent to me by my Momz, and found originally by my eldest sister. I do not know the original source—sorry about that!)

5 cups flour

3 cups sugar, plus additional for sprinkling

5 teaspoons baking soda

1 1/2 teaspoons salt

7 1/2 cups (20-ounce box) Post Healthy Classics Raisin Bran (you could add more raisins if this doesn't provide enough, it would be yums to add golden raisins to the mix)

4 cups (1 quart) buttermilk

1 cup vegetable oil

4 large eggs, beaten

Melted butter for brushing the tops of the muffin batter

Ground cinnamon and sugar mixed

1.  In a very large bowl, combine the flour 3 cups sugar, baking soda, and salt.  Stir in the cereal, add the buttermilk, oil, and eggs, and blend until moistened.  DO NOT STIR AGAIN.  Place the mixture into a NON-METALLIC (very important science here, don't think you can be sneaky and get around this - Farrah, I'm talking to you!) container, seal tightly, and refrigerate overnight or for up to 6 weeks.

2.  When ready to bake - preheat the oven to 400 degrees.  Spray a 12 cup muffin pan with cooking spray.  Fill each cup 3/4 full with batter.  Brush the top of the batter in each cup with melted butter and sprinkle with cinnamon and sugar to taste.  Bake 15-20 minutes. (I actually haven't done that the past few batches to make them a little more healthy and they are still super delish!)

**Here's a tip: if you are cooking less than 12 muffins, you can pour about an inch of water in each leftover muffin cup before you throw them in the oven so that the pan cooks everything evenly.

muffins in the morning

i'm conducting a little survey on this here blog to see what your top 3 favorite muffins are in the morning. you can write in the comments any flavor you like, but i'll give a few options here to jog your memory.

bran

blueberry

poppyseed (lemon or almond or just plain)

chocolate

what about pumpkin or something with coconut or cornmeal? and think as if it's something you want to buy in the morning as a breakfast muffin. lemme know your thoughts, please!

refrigerator bran muffins

these muffins were a family staple growing up. they are so much lighter than most bran muffins i've had. and how convenient that you can just make a few each morning so they are always fresh. such a great and hearty morning treat. 

2 1/2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoons salt

3 cups whole bran cereal (i use all bran original cereal)

1 cup boiling water

2 beaten eggs

2 cups buttermilk

1 1/2 cup sugar

1/2 cup canola oil

1 cup raisins

in a medium mixing bowl, stir together flour, baking soda and salt. set flour mixture aside. in a small mixing bowl combine the boiling water and 1 cup of the whole bran cereal and set aside. in a large mixing bowl, combine the eggs, buttermilk, sugar, cooking oil, and the remaining bran cereal. add flour mixture to the egg mixture; stir until just moistened. then add the soaked bran and stir till well combined. fold in the raisins. transfer the batter to a covered container and refrigerate it overnight or for up to a week. to bake, put in greased muffin tins. bake at 400° for 15-20 minutes or till the tops spring back when lightly touched. makes about 24 muffins.

banana coconut muffins

my biggest pet peeve about muffins is, they are so good fresh that i want to eat a whole dozen. which i obviously cannot do. but when you store them they lose their texture. i've tried on a plate with foil (they get dry), in tupperware (they get that moist, almost waxy look, and lose any crisp edges), fridge (they get hard)... etc. and so on. if anyone has any tips they know of, please, PLEASE, let me know. my waistline demands it. moving on...

i got this recipe from one of my sisters, and make just a few tweaks (namely coconut and brown sugar) and i love it.

4 big ripe bananas

1/3 cup oil

3/4 cup sugar

blend together with a blending wand or a blender - something to make it super smooth.

1 cup wheat flour

1 cup white flour

1/2 teaspoon cinnamon

1 teaspoon baking soda
(i added, 1 teaspoon vanilla and 1 teaspoon coconut flavoring)

(also, i added brown sugar and coconut on top. just a sprinkle of brown sugar to get a little crispy, and enough coconut to satisfy)

fold the rest of the ingredients together until blended. pour into muffin pan. (sprinkle brown sugar over the top of each muffin then sprinkle coconut) bake at 350 for about 20 minutes.

lemon-yogurt-poppy seed muffins

these were the first thing to break in my brand new oven. not a bad way to go, cause if you've spent any time with me at all lately, you'd know i'm obsessed with all things lemon. at least three times a day i mention my insatiable desire for a lemon slushy like the one i had at bakesale betty's. which i have yet to find again here in salt lake.

back to the muffins. you should probably make these.

1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 t. vanilla extract
juice of 1 lemon
zest of 1 lemon, finely minced
1 t. lemon extract
1 c. plain yogurt
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. poppy seeds

lemon syrup:
3/4 c. water
1/4 c. lemon juice
1 t. lemon extract
1 c. sugar


preheat oven to 375°. arrange oven rack to middle position. line muffin pans with paper liners. cream butter until smooth and creamy. blend in sugar and then eggs, vanilla, lemon juice, zest, lemon extract, and yogurt. blend well; fold in flour, baking powder, baking soda, salt, and poppy seeds. scoop batter into prepared muffin cups. bake until golden and set, about 25 minutes.

for lemon syrup, simmer water, lemon juice, extract, and sugar over low heat for 5 minutes. cool well. brush baked poppy seed muffins 2 or 3 times with lemon syrup wile they are still warm. let cool 5 minutes before removing from pan.

(recipe from "a passion for baking" by marcy goldman)

packaging is everything

these are perfect for summer cupcakes and muffins. making what's cute even cuter! perfect to house lemonade cupcakes or strawberry banana muffins with toasted coconut.

blueberry crumb cakes

i was going to have brunch with a friend of mine this sunday and i was trying to think of something pretty quick and easy, but still fancy enough to be brunch worthy. i was hoping muffins or coffee cake would do the trick, however i wanted to try something new. i ended going through my family cookbook and found this recipe for crumb cakes. i added the blueberries to the recipe and i think it's the perfect addition. but let's be honest, blueberries make just about anything better.

batter:
1 cup flour
2/3 cup sugar
1/4 t. baking powder
1/4 t. baking soda
1/8 t. salt
1/8 t. cinnamon
1/3 cup buttermilk
2 T. butter, melted
1 egg
1 t. vanilla
2/3 c. blueberries

topping:
1/2 c. flour
1/3 c. brown sugar
2 t. cinnamon
4 T. cold butter, cut into pieces
(cut with pastry cutter or two knives until crumbly)

preaheat oven to 375°, grease 12-cup muffin tin. combine dry ingredients till well mixed. whisk wet ingredients till combined. add wet ingredients to dry ingredents and mix with fork until just combined. add blueberries and mix unti l just combined. divide batter between 12 cups (i actually only got 10 cups out of mine, and i used a cookie scoop to divvy up the batter). top with topping and pat down. bake for 12 - 14 minutes. cool 5 minutes and transfer to wire racks.

cheese muffins

i found these via liz's blog which she found here. i love them! they were so good and addicting. and pretty hearty. just a warning, make sure other people are around to eat them cause you'll have trouble not eating them all yourself. cheese + bread = good. oh and ps, i used cheddar cheese instead of the colby jack the recipe calls for.

strawberry banana muffins with toasted coconut

i saw this recipe on the joy of baking and wanted to make it but add toasted coconut and use fresh strawberries.

Strawberry-Banana Muffins Recipe

1/2 cup (1 stick) (113 grams) unsalted butter, melted
3/4 cup (160 grams) light brown sugar
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup (240 ml) fresh or frozen blueberries or strawberries (cut into pieces) (i used fresh strawberries)
2 1/4 cups (315 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt
** i added about 2/3 cup toasted coconut.

Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add toasted coconut. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or tough muffins will result.

Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Adapted from Oregon's Cuisine of the Rain by Karen Brooks.

brownie muffins

so, i've been trying to find a recipe for brownies that can be made from scratch that can be better than box brownies. which is really hard. the box just kind of "kills" it. they are so good. also, i have documented my love for corner pieces so i decided to try them in a muffin pan so it would have "corners" all around. however, i don't think they maintained the texture of a corner piece. maybe it would have worked better with silicone baking cups or paper liners or something. i will have to experiment some more.

here is the recipe from baking illustrated.

5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1 stick unsalted butter, cut into quarters
3 T. cocoa powder
3 large eggs, room temp.
1 1/4 c. sugar
2 t. vanilla extract
1/2 t. salt
1 c. unbleached all-purpose flour


in a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. whisk in the cocoa until smooth. set aside to cool.

whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. whisk the warm chocolate mixture into the egg mixture; then stir the flour with a wooden spoon until just combined. pour the misture into the prepared muffin pans for 15 minutes. (or 8x8 pan for 35 to 40 minutes if you don't want to use the muffin pans)

pioneer breakfast

so, to celebrate our pioneer heritage and the day off that utahns get, we decided to have a pot-luck breakfast. i made blueberry muffins with a lemon glaze/sugar topping, nicole made super good crepes, chris made yummy potatoes, michelle made delicious eggs, and alish brought juice to round it all out. this is a plate kyle put together to showcase/partake of the goods.


here's to our pioneer ancestors who came to utah and in turn, unwittingly gave us a day of from work so we could eat wonderful carbs.