Friday, September 30, 2011
blueberry and cinnamon muffins
Again, this is from Alton Brown's "Old School" Muffins. It's such a lovely recipe; the muffins are soft, sweet, moist, and have a thick crumb suitable for a big breakfast muffin. Largely I think it's the yogurt's fault.
These were filled with blueberries donated by my apartment-mate the Barefoot Zombie. The extra cinnamon was then added in her honor, because she is a cinnamon fiend.
Adapted from Alton Brown's "Old-School Muffins"
Makes twelve (260 calorie/30 carb) muffins
2 1/2 C flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
a pinch of salt
1/2 C sugar
1/2 C butter
1 egg plus one egg yolk
1 C plain yogurt
2 Tb buttermilk
1/4 C brown sugar
1/3 C flour
1 Tb cinnamon
3 Tb butter
Preheat your oven to 375. Line your favorite muffin tin with paper cups or grease them. (I'm a lazy cleaner; I use my paper cups).
Good bakers weigh their dry ingredients and sift them (or run them through a food processor; you achieve the same effect as sifting). I'm a lazy baker. But, hey, if you aren't? Take those dry goods (that would be the flour, the baking powder and soda, and the salt) and sift them into a separate bowl. Good job. I applaud you and your soul, which is a better one than mine.
Next, beat the sugar, shortening, eggs, yogurt, sour cream, and half n' half together for a few minutes. When you get bored of watching it spin around (or, if you've a hand mixer, when your arm gets tired) and everything seems incorportated, turn off the mixer. Dump the dry good (sifted and mixed... or not) straight on top. Mix on a low speed for a few seconds, or until everything is just barely incorporated. It's OK to have some dry flour hanging about. Overmixing muffins is a serious sin, folks. It kills the tenderness. Just stir until everything barely hangs together.
This is very stiff, thick batter; it's almost more like a sticky dough. Don't worry about it.
Fold the blueberries into the batter. Don't mix too much; just fold it a few times and let it be.
Now, spoon your stiff dough into 12 muffin cups. The cups should be full. I know this goes against all "fill-it-2/3-of-the-way-up" muffin logic we've been taught, but it works with this batter.
In a separate bowl, now, mix the struesel ingredients. I like smooshing them with a fork or a sturdy whisk. When it's crumbly enough to sprinkle, you're down. If it feels very moist and forms balls bigger than a pea, toss in a Tb or two of flour. Sprinkle on top of the muffins.
Bake for 18-20 minutes or until a toothpick comes out dry.
Remove from the muffin pan immediately to keep the bottoms from going soggy.