Posts tagged with muffins
While recovering from the smorgasbord of indulgence that is the holidays, you’d think the last thing I’d want to do was some ‘just ‘cuz’ baking. But I woke up on a Sunday wanting to put some gorgeous Nova Scotian cranberries to good use. My guy is pretty picky about the fruit he eats, really not being tolerant of anything but berries. Knowing this, and just wanting to get my rocks off in the kitchen, I decided to throw all brown flour/low fat substitutes to the wind and just whip up a batch of big, fluffy, moist muffins that would be sure to wow him, and be a perfect accompaniment to a cuppa on chilly weekend mornings!
The original recipe had a yield of 18 but I made mine jumbo-sized and got a dozen. They hardly lasted the day! The streusel really puts them over the top, and just like a muffin from your favourite neighbourhood cafe, these are going to slap a big smile on your face. This recipe was slightly altered from another Atlantic Canadian recipe site, Rock Recipes
Cranberry Streusel Muffins
- 2.5 cups flour
- 3 tsp baking powder
- 2 eggs
- 1.25 cups sugar
- 1 tsp almond extract
- 1 tsp vanilla
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 cup milk
- 2 tbsp lemon juice
- 2 cups cranberries - fresh or frozen
- For Streusel
- 1 tsp baking powder
- 3/4 cup oats
- 1 cup flour
- 1/2 cup brown sugar
- 3/4 cup cold butter, cubed
Preheat oven to 350F and line a muffin tin.
In a medium sized bowl, mix baking powder and flour together. In another bowl, add lemon juice to milk. Set both bowls aside.
In the bowl of a stand mixer, whisk eggs, sugar and extracts until soft peaks form. Slowly add butter and vegetable oil in a drizzle to egg and sugar mixture while continuing to whisk.
Now add milk/lemon juice mixture to the rest of the wet ingredients, continuing to whisk in stand mixer at a reduced speed.
Once all wet ingredients are incorporated, fold in dry mixture until just mixed. Do no\\\'t overmix - some lumps are totally okay!
Finally, fold in the cranberries.
Now to make the streusel.
Mix baking powder, oats, flour and brown sugar. Mix cold butter in with your fingertips and smush it around until it becomes a crumbly, buttery mixture.
Once streudel is all set, scoop muffin batter in to liner cups and top each one with a generous and likely messy dose of streusel. Bake for 17-20 minutes, or until a wooden test stick/skewer comes out clean.
Here it is! For you impatient members of the newly formed Halifax Baking Club! Zee muffinz.
I am going to keep this post short and sweet, mostly because I want to get the recipe up but am mega distracted by the Oscar red carpet schedule. Gimme a break, people. I did a 100 minute long spin class today and just want to veg, mkay?
Speaking of veggies, these muffins are full of ‘em. Unconventional? Yup. But they are delicious. Especially warm out of the oven with a little smear of butter, or even cream cheese. If you’re a savoury breakfast person, a couple of these to take on the run in the morning would be fantastic.
Since I did not alter this recipe in the least, I am just going to provide you folks with a link to the original recipe, which is on one of my favourite food blog sites, 101 Cookbooks.
Butternut & Feta Muffins
Earlier this year, I compiled a cookbook for the canoe club that my boyfriend, and now I, belong to in Dartmouth, NS (Go Banook!). Since I had first dibs on all the awesome recipes, I tried out a bunch of them long before the book ever went into print. There are some doozies – including this one! I’m stoked about the range of recipes, from nouveau uber-healthy to butter and sugar laden kitchen classics. These little lassies fall into the latter category. These are classic, unadulterated blueberry muffins…think about them as the ‘girl next door’ in your muffin repertoire!
Classic Blueberry Muffins
Yield – 12
- 1 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/3 tsp salt
- 1 cup fresh or frozen blueberries, tossed in 1 tbsp flour
Mix everything, except for berries, in order given in a large bowl with hand mixer. When all ingredients are fully combined, fold in the flour-coated blueberries (flour helps keep them suspended in the batter while baking). Bake at 325 degrees for 20-25 minutes. Mine were perfect after 22, but keep an eye on them! You want them to be just beginning to golden when you take them out. Do the toothpick test if you’re unsure. These are to die for when smeared with a little butter. Fluffy perfection! Thanks, Mom!