Muffins are the perfect breakfast item. I will bake up a batch on a Sunday morning to be enjoyed over lazy cups of coffee all morning long. Leftovers can be reheated and eaten on the go for busy weekday mornings. Just about anything can be added to a basic muffin recipe. Fruits, nuts, chocolate; the possibilities are endless. I like to use buttermilk as the liquid in this recipe since I think it adds a slight tang to the muffin but you could easily substitute plain yogurt or even sour cream. Depending upon the add-ins, I’ve also used good quality unsweetened flavored yogurt with fantastic results.
This time of year I like to use fresh fruit. Fresh seasonal fruits are a perfect foil to the sweet, crumbly cake but if fresh fruits aren’t in season, frozen makes an absolutely acceptable substitution. With fresh strawberries in abundance I had been thinking about baking up a batch of strawberry muffins all week. When I discovered mint growing in my garden I decided to turn these muffins into the ultimate spring treat. The mint adds a fresh contrast to the sweet berries and the combination is amazing. Do eat these muffins warm. If you can’t eat them fresh from the oven reheat them in the microwave for a few seconds. You won’t be disappointed.
STRAWBERRY MINT MUFFINS
3 cups flour plus 1 Tablespoon
1 cup white sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 large eggs
8 Tablespoons unsalted butter, melted and cooled
1 1/4 cups buttermilk
1 1/4 cups sliced strawberries
1 heaping Tablespoon fresh minced mint
1 Teaspoon finely grated lemon zest
Granulated sugar (if desired)
- Preheat an oven to 375 degrees. Generously grease a 12-cup muffin tin.
- Combine 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in the mint and lemon zest. Set aside.
- In a medium-sized bowl whisk the eggs until blended. Add in the buttermilk and stir to combine.
- Make a well in the center of the dry ingredients and pour in the egg-buttermilk mixture. Gently stir until just combined.
- Add in the butter and mix until incorporated.
- In a small bowl toss the strawberries with 1 tablespoon of flour. Mix into the batter being careful not to crush the berries.
- Using a large ice cream scoop or spoon divide the muffin batter evenly between twelve muffin cups.
- Sprinkle the tops of the muffins with granulated sugar if desired.
- Bake for 25 to 30 minutes until browned and a tester inserted into the center of a muffin comes out clean.
- Allow to cool for 10 minutes before removing from the tins.
Do you love banana bread but want something the comes together and bakes up quicker? Or do you always seem to have ripe bananas on hand yet are tired of making the same banana bread? If you answered yes, then these muffins are for you. Adapted from taste.com, these banana muffins are slightly sweet, a little spicy and filled with banana goodness. Best of all they take just 20 minutes to bake meaning you can be eating warm muffins in no time.
Of course, if you have any left, they are also good as a snack or reheated the next morning. Just pop them in the microwave and re-heat them for 15 seconds and you are good to go.
Banana Honey Muffins
2 cups all-purpose flour
3 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dark brown sugar
6 tablespoons unsalted butter, melted and slightly cooled
1/2 cup whole milk
3 tablespoons honey
1 teaspoon vanilla extract
3 medium sized ripe bananas, mashed
- Pre-heat the oven to 350 degrees. Lightly grease a 12 cup muffin pan with non-stick cooking spray. Alternatively, you can use paper cupcake liners.
- In a large bowl and using a wire whisk, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the brown sugar.
- In large glass measuring cup, or a bowl with a spout, combine the melted butter, milk, honey, vanilla and eggs. Add the mashed bananas and stir well.
- Form a well in the center of the dry ingredients and pour in the milk and banana mixture.
- Stir until just combined taking take to not over mix the batter. You will have some lumps but that is OK.
- Divide the batter between the 12 prepared muffin cups.
- Bake for 20 minutes or until cooked through when tested with a skewer.
- Remove from the oven and allow to cool for 5 minutes before removing them from the pan.
Yields: 12 muffins
Muffins are one of my favorite breakfast treats. They are so versatile as they can be sweet or savory, filled with fruits, nuts, vegetables, or even chocolate. I will bake up a batch with whatever ingredients I have on hand and the sweet smell of them baking with wake the rest of the house. Any leftover muffins make for afternoon snacks (perfect with a cup of tea) or week day breakfasts on the go.
This recipe is adapted from Boston’s Flour Bakery. I’ve substituted Greek yogurt for the creme fresh the original recipe calls for since I can easily find it in just about every market and grocery store here in Albania. The add-ins represent the best of our seasonal fruits and the I’ve added almonds for crunch (and because I have a five-pound page that I need to use up before we move!). I brought these muffins along when we were weekend house guests and they proved to be a hit. Enjoy!
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon salt
1 egg yolk
1 1/3 cup sugar
1/2 cup melted butter
1 cup milk, at room temperature
1 cup Greek yogurt, at room temperature
2 teaspoons almond extract
3/4 cup fresh apricots, pitted and diced
3/4 cup fresh cherries, pitted and diced
1/2 cup slivered almonds (optional)
Ground nutmeg (optional)
- Preheat an oven to 350 degrees. Generously grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, combine the sugar, eggs, egg yolk, and melted butter. Gradually stir in the milk, Greek yogurt, and almond extract.
- Carefully pour the wet ingredients into the flour mixture and stir until just combined.
- Fold in the apricots, cherries, and almonds (if using). Be careful as to not crush the fruit. The batter will be thick and lumpy.
- Evenly divide the batter between the prepared muffin cups. The cups should be very full. Sprinkle the muffin tops with the nutmeg.
- Bake for 30-40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool for 10 minutes before removing from the pans.
The muffins taste best when they are eaten immediately or they can be stored in an airtight container for up to three days. Refresh them in a 300 degree oven for 5 minutes before serving.
Yields: 12 large muffins