Do you know the muffin man,
The muffin man, the muffin man
Do you know the muffin man
Who lives in Drury Lane?
By Cynthia Bowan
Return to Index
Muffins: who doesn’t love wonderful, warm, just-out-of-the-oven muffins…what a great thing to wake up to, especially with a fresh cup of coffee or tea.
Since I got my brand new stove last month, I have been baking like crazy. I cannot believe how much pleasure I get when I take a pan of muffins or a loaf of bread out of this beautiful self-cleaning <G> oven! I have missed baking very much. It’s
like writing or breathing for me – just an extension of what I love to do, a natural outpouring of love, imagination, creativity, whatever you would call it.
I tried to pass these feelings to my children early on. After basic cookie baking, muffins were the next lesson for them to try. Muffins are a little bit more complicated, but not that hard, making them ideal for youngsters to make with a bit of
adult help. Also, muffins are extremely versatile – countless variations ensure that there will be a favorite for everyone.
There are a few things that are important when making muffins. First of all, you don’t want to over-mix or over-bake them, because the muffin will turn out heavy (dense), dry and yes, flavorless. If you see tunnels in your muffins, then you’ve
over mixed
If you break open your muffins and see tunnels, you've over mixed the batter! The excess of air bubbles beaten into the batter, stretch the gluten while baking. To prevent, STOP mixing when you have generally just combined the dry and wet
ingredients. If you stir the batter too much, you will cause the gluten to become over-developed. This will cause the interior crumb to have small and more irregular air holes.
To prevent over baking, the muffin tin should come out of the oven just when the muffins have a tiny bit of baking to go. It’s not a good idea to cool muffins in their pans or the bottoms will become soggy. Instead, put the hot tin on a wire
rack for about 10 minutes. Then remove the muffins from the pan and place them on the rack to finish cooling. Turn the pan over and tap lightly and the muffins should fall right out. Another plus is that the muffins are less likely to fall apart when
you remove them when they have cooled this way.
If the muffins continue to stick, carefully run a narrow flexible metal spatula or thin-bladed knife around the sides of each muffin to loosen. But frankly, I prefer making mine using foil or paper cup liners – no problem in getting those out.
In order to get the traditional dome shape, preheat the oven to 425F. (even though the recipe may say to use 350 or 375F). As soon as you put the muffin batter in the oven, reduce the heat to what the recipe calls for. The initial high heat will
cause the batter to have a rapid rise during the first few minutes of baking. This results in a high domed muffin. And by the way, when you are baking muffins and don’t have enough batter to fill all of the cups, fill the empty ones half way
with water. This will prevent the pan from warping from the heat.
Another reason I have been making a great many muffins lately has to do with correspondence with Randi Levin of Evergreen, Colorado, who sent me a copy of her wonderful cookbook, Baking at High Altitude: The Muffin Lady’s Old fashioned Recipes.
Randi began her baking business with her grandmother’s berry muffin and cookie recipes, and quickly gained an excellent reputation for producing marvelous baked goods. In fact, her business has been called the "Best Old Fashioned Bakery in the
state". Her recipes are created for the Denver altitude, hence the book's title. The recipes also range from low fat to sugar-free and some "laced with butter" (my favorites <G>).
Even though we do not live at a high altitude like Denver, Randi has included tips for baking at high altitude plus adjusting the recipes for folks like me to make here in the foothills of Western Pennsylvania. The difference is in the measuring.
Randi suggests measuring baking powder or soda just a tiny bit below the top of the measuring spoon and not to the top. To do this, Randi says, indent your finger into the ingredient a tiny speck when leveling the spoon.
Randi also says many people have told her that when baking at High Altitude, it
is necessary to decrease the amount of sugar by 1-4 tsp. per cup. Sugar adds moisture to the majority of recipes. Again, she says, she has found through much trial and effort that when measuring sugar, the same method applies – just a pinch below
the cup line in a measuring cup and never above the cup line.
And finally, one needs to increase the liquids when adjusting a recipe to high altitude (except oil) to about one and a half tablespoons per 1 cup, and increase flour to about the same.
You can contact Randi at muffinchic@earthlink.net; write her at Muffin Lady, Inc., 1532
Yankee Creek Rd., Evergreen, CO 80439; or call her at 303-670-3712. The majority of proceeds from her cookbook sales are given away to various charities in her area; her book is a treasure.
I could go on and on about the ins and outs of muffin-dom, but frankly, like all things in baking and cooking, one learns best by hands-on doing and experience. And so, I offer you the following, and hope you will Enjoy! these muffin recipes. And as
always, CYH – consider yourself hugged!
Randi’s Great-Grandmother's Berry Berry Muffins
1 bag of frozen mixed berries, thawed, or two-thirds cup of each: fresh frozen blueberries, raspberries, blackberries and strawberries, thawed together in a microwave. Do NOT drain the juice.
3 eggs or equivalent amount of liquid egg substitute (add 1 more egg or
equivalent for high altitude)
1 c. canola oil
2 c. sugar or 1 ¾ c. sugar substitute
3 ¼ c. flour
1 tsp. baking soda
Preheat oven to 350F. Mix together the eggs, oil, sugar and half the fruit with
the juice. Thoroughly mix these ingredients for 2 minutes.
Add the flour and baking soda alternately with the remaining fruit and juice to
the oil and egg mixture. If batter appears too liquidity, add 2 T. more flour.
Grease 6 large muffin pan sections or 12 regular size muffin pan sections or 2
dozen plus mini-muffin pan sections (tassie pans). Fill each section 7/8 full with the batter.
Bake 25-45 minutes (depending on muffin size) until firm to touch or when an
inserted toothpick comes out clean.
Variations: For individual fruit-flavored muffins (for example, only
blueberry), use a quarter cup more fruit and juice.
For plain strawberry muffins, add 2 tsp. vanilla and 1 ½ tsp. cinnamon.
For plain raspberry muffins, add 2 tsp. vanilla.
Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
Note: use only frozen or fresh-frozen fruit. From Recipes for High Altitude
Baking: The Muffin Lady’s Old Fashioned Recipes, by Randi Levin.
Banana Nut Chocolate Chip Muffins
1/3 c. butter or margarine, softened
3/4 c. sugar
1 egg
1 c. mashed banana
2 c. flour
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans or walnuts (opt.)
1/2 c. chocolate chips
1/2 c. buttermilk or sour milk (milk with 3/4 tsp. vinegar added)
Preheat oven to 350F. Cream the butter and sugar in a medium bowl. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips.
Add this mixture to creamed mixture alternately with buttermilk. Stir until just
blended, pour in prepared muffin pan; bake for 35 minutes. This recipe makes 6 Giant muffins or more than 12 regular size.
Blackberry Muffins
1/2 c. shortening
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh or frozen drained blackberries
Cream shortening and sugar; add eggs one at a time and blend. Add dry ingredients alternately with milk. Fold in berries. Bake at 350F. for 25-30 minutes. Makes 18 muffins.
Cherries and Cream Muffins
Makes 12 muffins
2 1/2 c. frozen unsweetened tart cherries, divided
1/2 c. butter or margarine
1 c. granulated sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. light cream, half-and-half or milk
1 tsp. almond extract
1/2 tsp. vanilla extract
Granulated sugar
Cut cherries in halves while frozen. Set aside to thaw and drain. In a
large mixing bowl, beat butter and sugar until light and fluffy. Add eggs,
almond extract and vanilla, beating well. Crush 1/2 c. cherries with a
fork; add to batter.
Combine flour, baking powder and salt. Fold in half the flour with a
spatula, then half the cream. Add remaining flour and cream. Fold in
remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2" in diameter). Sprinkle with granulated sugar.
Bake in a preheated 375F. oven, 20 to 30 minutes, or until golden brown.
Mandarin Orange Muffins Recipe
1 (11 ounce) can mandarin oranges
1 1/2 c. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk
Topping:
1/4 c. melted butter
1/4 c. sugar mixed with 1/2 tsp. cinnamon
Preheat oven to 350F. Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly.
Combine egg and milk. Add all at once to flour mixture, and mix until flour is
moistened.
Spoon batter into greased muffin pan to about ¾" full. Bake 20 to 25 minutes. Remove
from pan. While hot, dip in melted butter, and then roll in cinnamon sugar mixture.
Yield: 12 large muffins
Maple Carrot Muffins
1/4 c. butter or margarine
1 egg
3/4 c. maple syrup
1 c. milk
1 c. grated carrots
1 c. rolled oats
1 1/4 c. flour
1 T. baking powder
1/2 tsp. each: salt and allspice
Beat butter, egg and syrup. Add milk, carrots and oats; blend well. Sift flour,
baking powder, salt and allspice. Combine the two mixtures. Fill muffin cups 3/4
full with batter. Bake at 400F. for 20-30 minutes
Yields 12 medium-sized muffins
Chocolate Chocolate Chip Muffins
6 oz. semisweet chocolate
1/3 c. unsalted butter
3/4 c. buttermilk
1/2 c. sugar
1 egg
1 1/2 tsp. pure vanilla extract
1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. mini chocolate chips
Preheat the oven to 400F. Line 12 muffin cups with papers. In a small
saucepan over low heat, melt the semisweet chocolate together with the butter.
Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the chocolate-butter
mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center
of the dry ingredients, pour in the chocolate mixture, and stir until just
combined. Stir in the mini chocolate chips. Spoon the batter into the lined
muffin cups.
Bake at 400F. for 20-25 minutes or until a toothpick inserted in the
center of a muffin comes out clean. Remove muffin tin from oven and let stand at
least 5 minutes, before removing the muffins and letting them cool on a wire
rack. Serve warm or cooled; can be frozen as well.
Makes 1 dozen
Coffee Praline Muffins
1 3/4 c. flour
1/3 c. brown sugar, packed
1 T. baking powder
1/4 tsp. salt
1/2 c. chopped pecans
1/2 c. butter, melted
3/4 c. milk
2 T. instant coffee powder
1 ½ tsp. vanilla extract
1 egg
1/8 c. brown sugar, Packed
2 T. chopped pecans
Preheat oven to 375F. Lightly grease 10 muffin cups.
In a large mixing bowl, combine flour, 1/3 c. brown sugar, baking powder, salt
and 1/2 c. chopped pecans. Add melted butter, milk, instant coffee, vanilla and
egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full.
Combine the remaining brown sugar and pecans, sprinkle over the tops of the
muffins. Bake at 375F. for 18 to 20 minutes, or until a tester inserted into
the center of a muffin comes out clean.
Chocolate Cheesecake Muffins
1 1/4 c. flour
1 c. sugar, divided
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil
1/4 c. butter or margarine (1/2 stick), melted, cooled
2 eggs, divided
1 1/4 tsp. vanilla extract, divided
1/3 c. chocolate chips
6 oz. cream cheese, softened (two 3 oz. pkg.)
1/4 c. slivered almonds
Preheat oven to 375F. Grease 12 muffin cups.
In large bowl, stir together flour, 3/4 c. sugar, cocoa powder, baking
soda and salt.
In another bowl, stir together buttermilk, oil, melted butter, 1 egg (beaten) and 1 tsp. vanilla. Make well in center of dry ingredients; add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin
cups.
In medium bowl, make topping by combining cream cheese, remaining 1/4 c.
sugar, remaining egg that has been lightly beaten and remaining ¼ tsp. vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups; swirl slightly with knife.
Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, and then serve immediately.
Makes 12 muffins.
Caramel Apple Muffins
2 c. flour
3/4 c. sugar
1 tsp. baking powder
2 1/4 tsp. cinnamon
1/2 tsp. salt
1 egg, lightly beaten
1 c. milk
1/2 stick butter, melted
1 1/2 tsp. vanilla
1/2 c. apples, peeled, finely diced
3/4 c. caramel square candies (about 12), cut into pieces
Preheat oven to 350F. Grease muffin tins or place paper liners in pan.
In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, combine egg and milk; stir in butter and vanilla. Add the flour mixture, and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared
tin. Bake 25 minutes, or until tops spring back when lightly pressed. This recipe is from the Trax Farms cookbook.
By Cynthia Bowan
Return to Index
Randi’s Great-Grandmother's Berry Berry Muffins | Banana Nut Chocolate Chip Muffins | Blackberry Muffins
Cherries and Cream Muffins | Mandarin Orange Muffins Recipe | Chocolate Cheesecake Muffins
Maple Carrot Muffins | Chocolate Chocolate Chip Muffins | Coffee Praline Muffins | Caramel
Apple Muffins
