Muffins

Seems like we've caught the baking bug. Tonight I got the urge to make muffins. I don't mean to sound like a broken record here but, I figured the Moosewood would have a good recipe and they didn't let me down. Moosewood recipes are so reliable. They always turn out flavorful, they're easy, they're healthful, they're great.

I really liked this muffin recipe. It's pretty basic and encourages you to create your own variations with fruits, nuts or even chocolate chips! I chose to use chopped walnuts and the optional struesel topping (part of the recipe). We enjoyed these right out of the oven with a little butter. Very comforting.



Here's the recipe!

"Moosewood Muffins"
from Moosewood Restaurant New Classics

Yield 12 muffins
Prep time 30-35 mins
Baking time 30 mins
Cooling time 15 mins

streusel topping (optional)
1/3 cup unbleached white flour
1 1/2 tablespoons cold butter, chopped into small pieces
1 1/2 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of salt

wet ingredients
6 tablespoons butter, room temp
1/2 to 3/4 cup sugar
1 egg
1/2 cup plus 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 cups chopped fruit, and/or nuts, and/or chocolate chips* (be creative, make any variation you'd like!)

dry ingredients
2 cups unbleached white all-purpose or pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or other spice (optional)

Preheat the oven to 350 degrees. Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.

If you want a topping, mix together all the streusel ingredients and blend with a fork until the butter is pea-sized or smaller. Set aside. In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in the fruit and/or nuts and/or chocolate chips. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, if using, and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing. Spoon about 1/3 cup of the batter into each muffin cup. Sprinkle each muffin with a scant tablespoon of streusel topping if you'd like.

Immediately place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden. After about 20 mins, rotate the muffin tin in the oven to ensure even baking.

Remove the muffins from the oven and place the tins on a rack to cool for about 15 mins. The hot muffins are quite soft and may fall apart if handled right away. Serve warm or cool completely and store in a sealed container at room temperature.