Well as Brian told you, I’m the baker in the family.  I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary.  Which brings me to my first question… what kind of baker are you?  Are you a measure [...]]]>

Well as Brian told you, I’m the baker in the family.  I’m still unsure if it is because I’m a really great baker or if it’s because Brian breaks out in a rash if exact measurements are necessary.  Which brings me to my first question… what kind of baker are you?  Are you a measure and weigh, are you a measure and level off, or are you an eyeball measurer? This really makes a huge difference when you are baking.  Now the only method I really, really suggest to avoid is the eyeballing method.  This is probably the biggest reason why there is a difference between chefs and bakers.  Baking can’t be eyeballed, and if you manage to have something turn out successfully using this method, I suggest you head to Vegas because you’ve got luck on your side.  Personally, I’m a scoop and level kinda gal.  Sure it’s not quite as exact as using a scale, but hey, I like to live on the edge.  So your choices are level or measure.  Choose the one you like and stick with it.  Click the link for more on muffins and yummy recipes to try…

Back to the muffins, or the “moufflet” meaning soft bread if you’re French, but I’m German so I say “muffe” which is actually the name of a type of cake which seems more appropriate. These recipes are for American style muffins, which means I use chemical leavener or baking powder and baking soda to make my muffins rise rather than using active yeasts (called the English Method).   There are two main types of American style muffins, cake-like and bread-like.  You can change the texture of the muffins making the more bread-like by using less sugar and butter, and vice versa for cake-like.

Actually, I’m really good at making quick breads so this is the method that I can use to make muffins from my quick breads (if you want to make bread, lower the temperature by 25 degrees and bake for a longer time, generally about twice as long).  I really like that breaking these kind of recipes down to a smaller shape yields a much more moist, less dense texture.  I insure that it stays as moist as possible by using paper muffin/cupcake disks.

Berry Muffins
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour (I suggest King Arthur unbleached)
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one medium orange
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Preheat oven to 375 degrees F. Position rack in center of oven. Prep muffin tin with paper cupcake cups.  Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.  Fill each muffin cup almost full of batter, careful not to over-fill or you will create flying saucer looking muffins. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Optionally you can dust with powdered sugar or sprinkle turbanado sugar on top of each.

Makes 12 muffins.

Note: You can switch orange zest for lemon zest whenever needed.  I like to use lemon zest with raspberries for example.

Cranberry Orange Muffins
1 large egg, well beaten
3/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest 
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup pecans coarsely chopped
1 cup frozen cranberries (or dried for sweeter flavour)

Preheat oven to 375 degrees F. Position rack in center of oven. Prep muffin tin with paper cupcake cups.  Set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. Set aside.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared muffin tins and bake on center rack for 20 minutes or until toothpick inserted into the middle of the muffins comes out clean.