Sunday, December 4, 2011

Do you know the muffin man?


So it is officially the countdown to Christmas…December has arrived which means Christmas music is officially okay in my book…Christmas trees and lights bring joy…and the more baking the better.

Well I wish I had some big trip planned to tell you about, but in reality I am just going home to North Carolina to hang out with my friends and family over the holidays.  Then again, I think that’s what it’s really all about.  Catching up, relaxing a bit and enjoying some great food, maybe even throwing a party. 
So, in the spirit of the season, I will start my holiday baking by beginning with a lot of muffins for what I am dubbing Muffin Monday in my office.  Plus, Mondays are hard enough.  Why not do something to try and make them just a bit better?  So let me give you the run down on these muffins…we are talking about three different kinds…browned butter blueberry crumble muffins…double-apple coffee cake muffins….gluten-free pumpkin carrot raisin muffins.  The goal being to make a muffin for everyone’s taste.  I know, I know, I am missing a banana muffin, but give a baker a break…it was just one Sunday afternoon after all, although I did have a bit help...an excellent bakers helper, who did a bit a crumbling, photo taking and a lot of shredding...maybe even some taste testing. 
The double apple are an even combination of cinnamon and apply with the subtle hint of nutmeg that leaves you questioning exactly what that hidden underlying flavor is.  They are moist and delicious.  I recommend serving these warm and right out of the oven. 

Well the blueberry muffins smell amazing even before going into the oven…almost nutty, because of the browned butter.  In the oven the blueberries burst, and the muffins come out moist, light and not too sweet, with the blueberries adding just a touch of tartness to contrast with the sweet crumble.

The gluten-free pumpkin carrot are moist and spicy.  You can’t even tell they are gluten-free; making them perfect for any breakfast crowd. 

Happy Monday!  Enjoy!


I love my lime green knife.


All ready for the muffin tin.


Look at the pretty flowers a sweet boy brought over.


Apple cinnamony deliciousness.


Browning the butter.



In to the oven....


... and fresh out of the oven.


Look at all of those blueberries.


 Such a pretty orange from the pumpkin.



Soooo many muffins...Yum!


Double-Apple Coffee Cake Muffins: (adapted from Better Homes and Gardens Double-Apple Coffee Cake)
*makes approximately one dozen muffins
1 1/8 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (2 small apples)
1/4 cup egg beaters (1 large egg), at room temperature
3/4 cup sugar
1/4 cup unsweetened apple sauce

Crumble Topping:
1/4 cup brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, cut in cubes and chilled
(could add 1/4 cup chopped and toasted pecans)

1.  Preheat oven to 350 degrees F.  Line a muffin tin with paper or foil liners and spray with non-stick cooking spray.

2.  In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

3.  In a large mixing bowl,  whisk together egg, sugar and apple sauce.  Gently mix dry ingredients into wet ingredients, just until combined.  Fold in chopped apples.

4.  Using a one inch cookie scoop or a tablespoon, scoop 2 tablespoons of batter into each muffin liner.

5.  Using a food processor, mix crumble ingredients (minus pecans) until well combined and butter is even throughout, resembling wet sand.  If you do not have a food processor, mix dry ingredients and then cut in butter. (Once mixed you would add in pecans.)  Sprinkle the tops of the muffins evenly with crumble.

6.  Bake for 23-26 minutes in the center of the oven or until a toothpick comes out clean.  Let cool in pan for 5 minutes and serve or let finish cooling on a cooling rack.  Enjoy!

Browned Butter Blueberry Crumble Muffins: (recipe from Joy the Baker)
*makes approximately one dozen muffins
7 tablespoons unsalted butter
1/3 cup skim milk
1 large egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

Crumble Topping:
3 tablespoons unsalted butter, cut into 1/4 inch cubes, chilled
1/2 cup all-purpose flour
3 1/3 tablespoons brown sugar

1.  Preheat oven to 350 degrees F.  Line muffin pan with paper or foil liners and spray with non-stick cooking spray.

2.  Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

3.  In a small mixing bowl, whisk together milk, egg, yolk and vanilla until combined.  Temper the eggs with two tablespoons melted butter, adding one at a time and whisking between the addition of each.  Then add in the remaining brown butter and whisk to combine.

4.  In a large mixing bowl, whisk together flour, sugar, baking powder and salt.  Whisk milk and butter mixture all at once in to dry ingredients and stir gently to combine.  Gently but thoroughly fold in the blueberries.

5.  Using a one inch cookie scoop or a tablespoon, scoop 2 tablespoons of batter into each muffin liner.

6.  Using a food processor, mix crumble ingredients until well combined and butter is even throughout, resembling wet sand.  If you do not have a food processor, mix dry ingredients and then cut in butter.  Sprinkle the tops of the muffins evenly with crumble.

7.  Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.  Enjoy!

Gluten-free Pumpkin Carrot Raisin Muffins:
*makes approximately 2 dozen muffins
1/2 cup canola oil
1 cup light brown sugar packed
3 large eggs or 3/4 cup egg subsitute, at room temperature
1/3 cup pumpkin puree
2 teaspoons vanilla
1 tablespoon honey or agave nectar
2 cups + 1 tablespoon Pamela's Ultimate Baking and Pancake Mix (can be found at Wholefoods)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
1 1/2 cups finely shredded carrots
1/2 cup raisins
3/4 cup crushed pineapple drained

1.  Preheat oven to 350 degrees F.  Line a muffin tin with paper or foil liners and spray with non-stick cooking spray.

2.  In a large mixing bowl cream together oil and sugar, then add in eggs, pumpkin, vanilla and agave nectar until well combined.

3.  In a separate mixing bowl, using a whisk, combine baking mix, pumpkin spice and cinnamon.

4.  Mix dry ingredients into wet, the mixture will be thicker than normal cake batter.

5.  Fold in carrots, raisins and pineapple.

6.  Using a one inch cookie scoop or a tablespoon, scoop 2 tablespoons of batter into each muffin liner.

7.  Bake for 25-30 minutes in the center of the oven or until a toothpick comes out clean.  Let cool in pan for 5 minutes and serve or let finish cooling on a cooling rack.  Enjoy!

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