CHAPTER 1

Uniquely Sweet Creations

Muffins need not be boring, and with a few exciting ingredients you can transform the mundane into the mouth-watering. Rather than make the same old standbys, why not venture into exciting new muffin territories? Try a double shot of espresso baked into your morning muffin to jump-start your day. Or think about indulging yourself with a muffin that is filled with an opulent peanut butter cream or even stuffed with a peanut butter cup.

From muffins filled with exotic spices like Middle Eastern mahlab and saffron to those that look and taste just like cinnamon rolls, in this chapter the humble sweet muffin gets a glamorous make-over. With the addition of some unusual ingredients and techniques it is easy to make out-of-the-ordinary muffins that have a serious sense of sophistication. So, get out your whisk and break out the muffin pans. It’s time to bake some uniquely sweet creations that will take your baking to a whole new level!

 

Brown Sugar Muffins

Dark brown sugar has a deep molasses flavor that gives these delicious muffins an almost caramel aroma and distinctive taste. Add to that a rich butterscotch glaze, also made with brown sugar and a hint of bourbon, and you have a muffin that is bursting with rich, earthy flavor. Dark brown sugar, which has a higher percentage of residual molasses, will give you the boldest flavor, but you could substitute light brown sugar if you prefer; just add a teaspoon of molasses to the batter to pump up the flavor.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup packed dark brown sugar

1⁄4 cup butter, melted and cooled

1 teaspoon vanilla

1 cup half-and-half

2 eggs

1 recipe Butterscotch Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the dark brown sugar until evenly mixed.
  3. In a separate bowl mix together the melted butter, vanilla, half-and-half, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. While the muffins are cooling, prepare the Butterscotch Glaze. Dip the tops of the cooled muffins into the warm glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Café Mocha Muffins

Freshly brewed espresso and chocolate make these delicate, chocolate-studded muffins a rival for any coffee-shop creation. For the best flavor, use freshly brewed espresso rather than instant espresso powder. The powder is convenient, but the fresh espresso has an earthy, slightly bitter taste that makes the flavor of the chocolate really pop. Try adding 1⁄4 teaspoon of peppermint extract to these muffins for a festive seasonal touch.

Yields 18 Muffins

13⁄4 cups all-purpose flour

1⁄4 cup cocoa powder

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup packed light brown sugar

1⁄4 cup sugar

1⁄4 cup butter, melted and cooled

1⁄4 cup canola or vegetable oil

1 teaspoon vanilla

1⁄2 cup whole milk

1⁄4 cup freshly brewed espresso, cooled to room temperature

2 eggs

1 cup mini chocolate chips

1 tablespoon all-purpose flour

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Once sifted, whisk in the brown sugar and white sugar until evenly mixed.
  3. In a separate bowl add the melted butter, oil, vanilla, milk, espresso, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix.
  5. In a small bowl combine the chocolate chips with the flour until the chips are coated. Pour the chips into the batter and fold to evenly distribute, about 3 strokes.
  6. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy warm.

 

Carrot Spice Muffins

Carrot cake’s spicy finish and moistness make it extremely popular. This muffin takes these upscale qualities and uses freshly grated carrot, combined with nutty whole-wheat flour and toasty pecans, to create a hearty yet temptingly moist treat. To keep the texture of this muffin as light as possible, be sure to finely grate the carrots. This way the carrot will be evenly distributed throughout the muffin without any chewy chunks.

Yields 18 Muffins

11⁄2 cups all-purpose flour

1⁄2 cup whole-wheat flour

3⁄4 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1⁄4 teaspoon cardamom

1 cup packed light brown sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

3⁄4 cup buttermilk

2 eggs

1 cup finely grated carrot

1⁄2 cup finely chopped pecans

1 recipe Cream Cheese Drizzle (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Once sifted, whisk in the brown sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the carrots and pecans into the batter and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy warm.

 

Cherry Mahlab Muffins

A traditional ingredient in Middle Eastern and Mediterranean sweets, mahlab is an exciting ingredient that will have everyone wondering what spice you used! Mahlab is the dried seed of the Saint Lucie cherry, and once ground, the seeds have an exotic, slightly bitter flavor. In baked goods this ingredient imparts subtle flavors of cherry and almond, along with a delicate aroma. Mahlab is very perishable once ground so it is best to get the whole seeds and grind them as needed.

Yields 18 Muffins

1 cup orange juice

1 cup dried cherries

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 teaspoon ground mahlab

2 teaspoons orange zest

1 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄2 cup buttermilk

2 eggs

1 recipe Orange Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a small pot over medium heat, add the orange juice and dry cherries. Bring the mixture to a boil, then remove the pot from the heat, cover with a lid, and allow to stand for 30 minutes. Strain the cherries and reserve 1⁄4 cup of the juice.
  3. In a large bowl sift together the flour, baking powder, baking soda, salt, and mahlab. Once sifted, whisk in the orange zest and sugar until evenly mixed.
  4. In a separate bowl add the reserved orange-cherry juice, melted butter, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the cherries into the batter and fold to evenly distribute, about 3 strokes.
  6. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  7. Dip the tops of the muffins into the warm Orange Glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Citrus Cheesecake Muffins

These lemony muffins have a smooth cheesecake center that’s made even more irresistible when topped with a buttery brown-sugar topping. In addition, freshly grated lemon zest gives these muffins a refreshing burst of flavor and a fresh lemony scent. The zest contains all the essential oils of the citrus so it provides a very concentrated lemon flavor. You could substitute orange or lime zest if you wanted, or combine all three for a more unique taste.

Yields 12 Muffins

6 ounces cream cheese, at room temperature

1⁄3 cup powdered sugar

1 tablespoon fresh lemon juice

1 egg

2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

3⁄4 cup sugar

1⁄2 cup butter, melted and cooled

1 tablespoon freshly grated lemon zest

1⁄2 teaspoon vanilla extract

1 egg

1 cup buttermilk

1 recipe Brown Sugar Streusel (see Chapter 6)

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl beat together the cream cheese, powdered sugar, lemon juice, and egg until smooth and creamy. Set aside.
  3. In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
  4. In a medium bowl whisk together the butter, lemon zest, vanilla, egg, and buttermilk until well mixed.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 12 strokes. Do not overmix.
  6. Divide the muffin batter evenly between the prepared muffin cups. Drop a tablespoon of the cream cheese mixture into the center of each muffin cup, then top with the Brown Sugar Streusel.
  7. Bake for 20–25 minutes, or until the streusel is browned and the muffins spring back when gently pressed near the edge. Cool in the pan for 5 minutes, then remove from the pan and cool on a wire rack. Enjoy warm or at room temperature.

Citrus Cheesecake Muffins with Brown Sugar Streusel (see Chapter 6)

 

Chocolate Chip Overload Muffins

With not one, not two, but three kinds of chocolate chips, these moist, chocolaty muffins are most certainly for chocolate lovers. And, as if the variety of chips isn’t enough, these muffins have two total cups of chips, which makes them absolutely packed with chocolaty goodness. The ratio of semisweet chips to the white chocolate and milk chocolate chips is 2 to 1, but feel free to play with the ratio to suit your personal chocolate preference. Peanut butter chips are also a good option here, if you are so inclined.

Yields 18 Muffins

13⁄4 cups all-purpose flour

1⁄4 cup cocoa powder

3⁄4 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1 cup packed light brown sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

3⁄4 cup milk

2 eggs

1 cup semisweet chocolate chips

1⁄2 cup white chocolate chips

1⁄2 cup milk chocolate chips

1 tablespoon all-purpose flour

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Once sifted, whisk in the brown sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, milk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. In a small bowl combine all the chocolate chips with the flour until the chips are coated. Pour the chips into the batter and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy warm.

 

Cinnamon Apple Corn Muffins

These corn muffins are light, tender, and flavored with aromatic honey and bits of tart Granny Smith apple. Serve these for breakfast with a little honey butter or some sweetened cream cheese, or shake things up and serve them as an unexpected side dish to lunch or dinner. These muffins pair particularly well with grilled meat and barbecue because their slight sweetness helps cleanse the palate.

Yields 12 Muffins

3⁄4 cup cornmeal

1 cup all-purpose flour

3 tablespoons white sugar

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1 egg

1⁄4 cup honey

1⁄4 cup butter, melted and cooled

1 cup buttermilk

1 Granny Smith apple, peeled, cored, and chopped

Salted Caramel Butter, optional (see Chapter 5)

  1. Preheat oven to 350°F and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon until well mixed.
  3. In a medium bowl add the egg, honey, butter, and buttermilk, and whisk until evenly combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Pour the apple into the batter and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy these muffins warm with Salted Caramel Butter, if desired.

 

Cinnamon Roll Muffins

Cinnamon rolls are the ultimate comfort food, but they take a while to make properly. In contrast, this muffin takes a fraction of the time to make, yet provides all the comforting flavor of its yeasty counterpart. Rather than make a yeast dough, or even a traditional muffin batter, this recipe uses a modified biscuit dough to make tender, buttery, satisfyingly moist cinnamon rolls that you can have from idea to first bite in less than an hour. And because they are baked individually they freeze well for those times when you need some cinnamon-scented comfort!

Yields 16 Muffins

1⁄4 cup packed light brown sugar

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup solid butter, divided use

1 cup sour cream, at room temperature

1⁄2 cup whole milk, at room temperature

1 cup packed light brown sugar

2 teaspoons cinnamon

1⁄2 cup butter, melted and cooled

2 ounces cream cheese, at room temperature

2 tablespoons butter, at room temperature

1 teaspoon vanilla

1 cup powdered sugar

  1. Preheat oven to 350°F and prepare 16 muffin cups with nonstick spray.
  2. In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 1⁄4 cup of the solid butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.
  3. Melt the remaining 1⁄2 cup solid butter and in a separate bowl, combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined, about 5–8 strokes. Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1⁄4-inch thick.
  4. In a small bowl combine the brown sugar, cinnamon, and 1⁄2 cup melted butter until they form a smooth paste. Spread the filling evenly over the dough. Carefully roll the dough into a log, then slice into 1-inch rolls.
  5. Place the rolls into the prepared pan and bake for 20–25 minutes, or until the rolls are golden brown on the top and puffed. Cool for 5 minutes in the pan, then turn the rolls out onto a wire rack.
  6. Whisk together the cream cheese, 2 tablespoons room-temperature butter, and vanilla until smooth. Slowly add in the powdered sugar until the frosting is at your preferred thickness. You may add more powdered sugar if you like the frosting stiffer. Spread the frosting over the warm rolls, allowing some to drip down the sides. Serve warm.

 

Cornmeal Buttermilk Muffins

Stone-ground cornmeal has a coarser texture than regular, commercially produced cornmeal. Because stone-ground cornmeal is coarsely ground it keeps some of the hull and germ, which adds a more interesting flavor to whatever dish it is baked in. In these muffins the stone-ground cornmeal is used along with bacon drippings in place of oil or butter. The drippings add a subtle bacon flavor and extra richness that your family and friends will savor.

Yields 12 Muffins

1 cup stone-ground cornmeal

11⁄4 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1 egg

2 tablespoons honey

1⁄3 cup bacon drippings

1 cup buttermilk

Whipped Honey Lavender Butter, optional (see Chapter 5)

  1. Preheat oven to 350°F and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  2. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
  3. In a medium bowl add the egg, honey, bacon drippings, and buttermilk. Whisk until evenly mixed.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool. Enjoy warm with Whipped Honey Lavender Butter, if desired.

 

Coconut and Lime Muffins

Coconut milk, the creamy liquid pressed from the flesh of fresh coconut, is used in this recipe instead of milk to add both richness and extra coconut flavor. Coconut milk can usually be found in the Asian section of most grocery stores. To bake the best possible muffin, use full-fat coconut milk. Light coconut milk has less fat than regular coconut milk, but it also has less flavor. Substituting light for regular will result in muffins that are not as moist, flavorful, or gourmet.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

1 tablespoon freshly grated lime zest

1 tablespoon fresh lime juice

3⁄4 cup coconut milk

2 eggs

11⁄2 cups shredded coconut

1 recipe Coconut Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, lime zest, lime juice, coconut milk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add 1 cup of the shredded coconut and mix until combined, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins have cooled, prepare the Coconut Glaze. Dip the tops of the muffins into the warm glaze, allowing the excess to drip off. Place the muffins on a cooling rack and, while the glaze is still wet, sprinkle the remaining 1⁄2 cup shredded coconut over the tops. Allow the glaze to set, about 1 hour, before serving.

Coconut and Lime Muffins with Coconut Glaze (see Chapter 6)

 

Dark Chocolate Orange Zest Muffins

Fresh orange zest gives these intense chocolate muffins a bright, fresh flavor that keeps them from being too rich and also adds a huge aromatic impact. You’ll smell a rich chocolate aroma, but just underneath it you’ll be able to discern the almost sunny scent of orange. And, as if these muffins weren’t amazing enough, they also freeze very well, so a little chocolate orange therapy is never too far away!

Yields 12 Muffins

13⁄4 cups all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon baking soda

3 tablespoons Dutch-processed cocoa powder

1⁄4 teaspoon salt

3⁄4 cup packed light brown sugar

1 cup buttermilk

1⁄3 cup vegetable oil

1 egg

1 tablespoon freshly grated orange zest

1 teaspoon vanilla

1 cup semisweet chocolate chips

  1. Preheat oven to 350°F and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, cocoa powder, salt, and brown sugar.
  3. In a medium bowl combine the buttermilk, oil, egg, orange zest, and vanilla. Whisk until smooth.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add 3⁄4 cup of the chocolate chips and fold to mix, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups, then dot the tops with the remaining chocolate chips. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool. Enjoy warm.

 

Double Shot Espresso Muffins

Looking to add a little extra buzz to your mornings? You could have another cup of coffee, but why not change things up and get your caffeine fix in muffin form? These muffins are pure coffee goodness, topped with a mocha glaze, so you get all the flavors of fresh-brewed espresso without visiting the local barista! If you want to add a little chocolate, try adding 1⁄2 cup mini chocolate chips to the batter.

Yields 18 Muffins

2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 cup sugar

1⁄3 cup vegetable or canola oil

1 teaspoon vanilla

1⁄2 cup whole milk

1⁄4 cup fresh-brewed espresso, cooled

2 eggs

1 recipe Mocha Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, salt, and cinnamon. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, milk, espresso, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins have cooled, prepare the Mocha Glaze. Dip the tops of the muffins into the warm glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Jam-Filled Peanut Butter Muffins

These muffins are a fresh take on the classic lunchbox combination, peanut butter and jelly. Peanut butter not only flavors these unique muffins but also makes them incredibly moist and tender. On the outside these peanut butter muffins may appear to be just average, but when you bite into the center you’ll find a little pocket of jelly goodness. It takes one bite to reveal the surprise and, combined with the peanut butter muffin, it is utterly divine. These muffins truly are a sophisticated version of a classic that is guaranteed to bring out the kid in everyone.

Yields 18 Muffins

2 cups all-purpose flour

1⁄2 cup sugar

1⁄4 cup packed light brown sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 cup butter, melted and cooled

1⁄2 cup peanut butter, melted and cooled

1 teaspoon vanilla

3⁄4 cup buttermilk

1⁄4 cup sour cream

2 eggs

3⁄4 cup grape or strawberry jam

1 recipe Peanut Butter Drizzle (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl add the butter, peanut butter, vanilla, buttermilk, sour cream, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins are cooled completely, poke a small paring knife into the center of each muffin in a cross pattern about 1-inch deep. Take a pastry bag fitted with a small star tip and fill it with the jam. Press the tip into the cross and pipe in about 1 tablespoon of jam. Clean any excess jam off the tops of the muffins before decorating the tops with the Peanut Butter Drizzle.

 

Lemon Poppy Seed Muffins

A good lemon poppy seed muffin needs to taste like two things: fresh lemon and poppy seeds. The tangy, light lemony burst that refreshes your palate is due to three sources: zest, juice, and a glaze made of limoncello, an Italian lemon liqueur. Combined with the earthy flavor of black poppy seeds, this tempting muffin is as pretty to look at as it is delightful to eat!

Yields 18 Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

3⁄4 cup sugar

1 cup buttermilk

1⁄3 cup vegetable oil

2 eggs

1 tablespoon freshly grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla

1⁄4 cup poppy seeds

1 recipe Limoncello Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, salt, and sugar.
  3. In a medium bowl combine the buttermilk, oil, egg, lemon zest, lemon juice, and vanilla. Whisk until smooth.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the poppy seeds and fold to mix, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool completely.
  6. Once the muffins have cooled, prepare the Limoncello Glaze. Dip the tops of the muffins into the warm glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Malted Chocolate Muffins

Malted milk powder has a particular flavor most associated with soda-shop treats and, in fact, this muffin was inspired by the chocolate malt. These muffins are not terribly chocolaty—there are only 2 tablespoons of cocoa powder in this recipe. Instead, the cocoa is a subtle backdrop that the malty flavor then plays off. Be sure to use plain malted milk powder when making these muffins. Some brands add chocolate or vanilla flavoring to malted milk powder, which can dilute the malted taste.

Yields 18 Muffins

13⁄4 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

2 tablespoons cocoa powder

1 cup packed light brown sugar

1⁄4 cup malted milk powder

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1 cup half-and-half

2 eggs

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, salt, and cocoa powder. Once sifted, whisk in the brown sugar and malted milk powder until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla, half-and-half, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops look dry. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool. Enjoy slightly warm or at room temperature.

 

Mascarpone Pound Cake Muffins

Similar to cream cheese, mascarpone cheese is a smooth creamy Italian cheese that has a mild, yet very rich flavor. But in this recipe the mascarpone is used both for flavor and to add a creamy texture to the crumb of this muffin. These sophisticated muffins are like individual pound cakes, and when paired with fresh berries and whipped cream they make an excellent dessert.

Yields 12 Muffins

1⁄2 cup butter, softened

1 cup sugar

2 eggs

1⁄2 cup mascarpone cheese

1 teaspoon vanilla-bean paste

1 teaspoon lemon zest

13⁄4 cups all-purpose flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

1 recipe Vanilla Bean Icing (see Chapter 6)

  1. Preheat oven to 350°F and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  2. In a large bowl cream together the butter and sugar until very light and fluffy, about 10 minutes. Add eggs, one at a time, beating 3 minutes after each addition. Add the mascarpone cheese, vanilla-bean paste, and lemon zest, and beat for 5 minutes.
  3. In a separate bowl sift together the flour, salt, and baking soda. Pour the dry ingredients over the wet and gently mix until just moistened.
  4. Divide the batter among the prepared muffin cups. Bake for 18–20 minutes, or until the muffins are golden brown and the cake springs back when gently pressed in the center. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  5. Once the muffins are cooled, drizzle Vanilla Bean Icing over the muffins. Allow the icing to set for 1 hour before serving.

Dulce de Leche Muffins with Cinnamon Pecan Streusel (see Chapter 6)

 

Dulce de Leche Muffins

Dulce de leche is a popular Latin American ingredient made from sweetened condensed milk that is slowly cooked until the sugars caramelize and the milk becomes sticky and thick. The flavor is like a very rich caramel and it is just lovely when spread on cakes or stirred into coffee. Here the dulce de leche is swirled into these decadent muffins and topped with a cinnamon pecan topping.

Yields 18 Muffins

21⁄4 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

2⁄3 cup whole milk

2 eggs

1⁄3 cup dulce de leche

1 recipe Cinnamon Pecan Streusel (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla, milk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. In a microwave-safe bowl heat the dulce de leche until it is softened, about 30 seconds. Scoop ⅓ cup of the muffin batter into the dulce de leche and whisk until smooth.
  6. Divide half the batter evenly between the prepared muffin cups. Spoon the dulce de leche mixture over the batter, then top with the remaining muffin batter. With a toothpick or thin knife, make a figure-eight pattern in the muffin. Top the muffins with the Cinnamon Pecan Streusel.
  7. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool. Enjoy slightly warm or at room temperature.

 

Peanut Butter Butterscotch Crumb Muffins

If you love peanut butter, these muffins are for you! The muffin itself is flavored with peanut butter, but studded in the muffin batter are little nuggets of joy in the form of peanut butter chips. And as if that isn’t amazing enough, the muffins are topped with a butterscotch crumble, which helps bring out the nuttiness of the peanut butter. If you wanted to add an extra layer of deliciousness to this muffin, substitute chunky peanut butter for the smooth version called for in the recipe to add texture and more peanut impact.

Yields 18 Muffins

2 cups all-purpose flour

3⁄4 cup packed light brown sugar

11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 cup butter, melted and cooled

1⁄2 cup smooth peanut butter, melted and cooled

1 teaspoon vanilla

1 cup buttermilk

2 eggs

1 cup peanut butter chips

1 recipe Butterscotch Crumble (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl add the butter, peanut butter, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the peanut butter chips and fold to mix, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Top each muffin with the Butterscotch Crumble and bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

 

Peanut Butter Cream–Filled Banana Muffins

Say goodbye to plain old banana muffins! Hidden in the center of these moist banana muffins is a creamy peanut butter surprise. Peanut butter and banana are a favorite combination, but here they are used in a less obvious, more gourmet way. In this recipe, the peanut butter filling is not overpowering; instead, the flavor acts as a nice contrast to the banana, making this the perfect snack for any peanut butter–banana craving!

Yields 12 Muffins

2 medium ripe bananas, mashed (about 1 cup)

1⁄2 cup buttermilk

1⁄4 cup butter, melted and cooled

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

3⁄4 cup sugar

1⁄4 teaspoon cinnamon

1⁄2 teaspoon baking soda

1⁄4 teaspoon baking powder

1⁄8 teaspoon salt

1 teaspoon boiling water

31⁄2 ounces marshmallow fluff

1⁄4 cup vegetable shortening

3 tablespoons powdered sugar

2 tablespoons peanut butter

1⁄2 teaspoon vanilla

Peanut Butter Drizzle (see Chapter 6)

1⁄4 cup crushed roasted peanuts

  1. Preheat oven to 350°F and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  2. In a medium bowl whisk together the banana, buttermilk, butter, egg, and vanilla. Set aside.
  3. In a large bowl add the flour, sugar, cinnamon, baking soda, baking powder, and salt. Whisk until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  4. Divide the batter evenly between the prepared muffin cups and bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  5. While the muffins bake, prepare the filling. In a medium bowl combine the water, marshmallow fluff, shortening, powdered sugar, peanut butter, and vanilla. Beat until smooth, then load the mixture into a piping bag fitted with a star tip.
  6. Once the muffins are cooled completely, poke a small paring knife into the center of each muffin in a cross pattern about 1-inch deep. Take the pastry bag filled with the marshmallow fluff mixture and press the tip into the cross, and pipe in about 1 tablespoon. Clean the excess fluff off the tops of the muffins before decorating them with the Peanut Butter Drizzle and crushed peanuts.

 

Peppermint White Chocolate Muffins

Peppermint and white chocolate play very well together and you’ll often find them paired up in coffee shops and in candy. Mint can overwhelm the delicate flavor of white chocolate so this recipe uses a lightly flavored muffin that is given a little mint boost with a minty glaze. If you can find them, white chocolate chunks are lovely in place of white chocolate chips. The chunks provide slightly larger nuggets of white chocolate love.

Yields 18 Muffins

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄4 teaspoon mint extract

1 cup whole milk

2 eggs

1 cup white chocolate chips

1 tablespoon flour

1 recipe Minty Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla, mint extract, milk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. In a small bowl combine the white chocolate chips with the flour and toss to coat. Add the coated chips to the batter and fold to combine, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins have cooled, prepare the Minty Glaze. Dip the muffin tops into the warm glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Pistachio Rose Water Muffins

Rose water and pistachio are a popular flavor combination in Persian cooking. While their inclusion may seem very exotic, the flavors pair exceptionally well together in sweet recipes such as baklava and cookies. In this recipe the rose water gives the muffins a deep floral aroma and a subtle rose flavor that balances the almost sharp flavor of the pistachios. Rose water (also known as rose syrup) may be difficult to find, but you can order it online or find it in specialty shops. If there is added sugar in the brand that you buy, be sure to reduce the sugar by at least 1⁄4 cup to avoid making the muffins too sweet.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄4 cup canola or vegetable oil

1 teaspoon vanilla

2 tablespoons rose water

1 cup half-and-half

2 eggs

1 cup chopped pistachios

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, rose water, half-and-half, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the chopped pistachios and mix until combined, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

 

Port Poached Pear Muffins

The surprising addition of tender poached pears takes these glam muffins over the top. Usually poached pears are served just as they are, with a scoop of ice cream. Here they are folded into a vanilla batter that is flavored with the sweet poaching liquid. Sweet port wine, luscious pears, and fresh vanilla bean make these muffins a perfect end to a meal—or an exciting way to celebrate any of your day’s little achievements!

Yields 18 Muffins

2 Bosc pears, peeled, quartered, and cores removed

2 cups ruby port wine

1 cup water

1 cup sugar

1 cinnamon stick

1⁄2 vanilla bean, split and seeds scraped out

21⁄4 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄4 cup vegetable or canola oil

1 teaspoon vanilla

1⁄2 cup half-and-half

2 eggs

1 recipe Brown Sugar Streusel (see Chapter 6)

  1. In a medium saucepan combine the pears, port wine, water, sugar, cinnamon stick, and vanilla bean. Heat over medium heat until the sugar dissolves and the mixture just comes to a boil, then reduce the heat to medium low and cook, covered, until the pears are tender, about 15–20 minutes. Remove the pears from the liquid and cool to room temperature, then dice them. Reserve 1⁄4 cup of the poaching liquid.
  2. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  3. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  4. In a separate bowl add the reserved poaching liquid, oil, vanilla, half-and-half, and eggs. Whisk until the mixture is well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the diced pears and fold to incorporate, about 3 strokes.
  6. Divide the batter evenly between the prepared muffin cups and top with the Brown Sugar Streusel. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

 

Pumpkin Caramel Muffins

When the weather turns brisk there is nothing more welcome—or comforting—than a freshly baked muffin made with warm, rich flavors. Here sweet pumpkin is mixed into a spicy muffin that is glazed with buttery, yet slightly salty caramel. The pumpkin purée mixed into the batter makes this muffin incredibly moist, and the caramel glaze gives the traditional pumpkin muffin a uniquely upscale, modern twist. For a fun finish serve these muffins with some Cinnamon Walnut Cream Cheese Spread (see Chapter 5)!

Yields 18 Muffins

11⁄2 cups sugar

1⁄2 cup vegetable oil

2 eggs, lightly beaten

1 cup pumpkin purée

13⁄4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon nutmeg

1⁄2 teaspoon allspice

1⁄2 teaspoon cinnamon

1⁄4 teaspoon cloves

1⁄8 teaspoon cardamom

2⁄3 cup whole milk

1 recipe Salted Caramel Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl combine the sugar and oil. Add the eggs one at a time until they are completely mixed, then stir in the pumpkin. Set aside.
  3. In a separate bowl sift together the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, cloves, and cardamom.
  4. Add the flour mixture alternately with the milk to the pumpkin mixture, beginning and ending with the flour.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins have cooled, prepare the Salted Caramel Glaze. Drizzle the caramel over the tops of the muffins. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

Chocolate Strawberry Marble Muffins

 

Chocolate Strawberry Marble Muffins

Gentle swirls of rosy strawberry and decadent chocolate make this muffin very unique. With flavors similar to chocolate-dipped strawberries—a romantic favorite—this muffin is a sweet, pretty little nibble that is sure to impress. This recipe does call for a little red food coloring to enhance the berry color of the strawberry and to help define the colors in the swirl, but it is not required.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄2 cup butter, melted and cooled

1 teaspoon vanilla

3⁄4 cup half-and-half

2 eggs

1⁄4 cup melted chocolate

1⁄4 cup strawberry jam

3 drops red food coloring

3 tablespoons semisweet chocolate chips, melted

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla, half-and-half, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix.
  5. Divide the batter into two bowls. Into one add the melted chocolate, into the other add the strawberry jam and food coloring. Mix both until they are evenly combined, about 5 strokes each.
  6. Spoon the batters into the prepared muffin cups, layering the chocolate and strawberry batters evenly. With a butter knife make a figure-eight pattern in each muffin one time. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature. Once cooled drizzle the tops of the muffins with the melted chocolate.

 

Rocky Road Streusel Muffins

Rocky road is a popular dessert flavor the world over, and here the nuts, marshmallows, and chocolate are baked into a tender muffin. To give this muffin a bit of an edge, the almonds in this recipe are roasted and salted. This gives the muffins an even deeper flavor, and the salt helps balance the sweetness of the marshmallows and chocolate chips. If you want to make these muffins even more amazing, drizzle them with a chocolate glaze and sprinkle the tops with chopped almonds.

Yields 18 Muffins

13⁄4 cups all-purpose flour

1⁄4 cup Dutch-processed cocoa powder

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup packed light brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

3⁄4 cup half-and-half

2 eggs

3⁄4 cup semisweet chocolate chips

3⁄4 cup mini marshmallows

1⁄2 cup chopped roasted salted almonds

1 tablespoon all-purpose flour

1 recipe Cocoa Streusel (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Once sifted, whisk in the brown sugar until evenly mixed.
  3. In a separate bowl add the butter, vanilla, half-and-half, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. In a small bowl combine the chocolate chips, marshmallows, and almonds with the flour until the chips are coated. Pour the mixture into the batter and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups and top with the Cocoa Streusel. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy warm.

 

Gingerbread Crumble Muffins

Gingerbread cake is a staple during the winter and around the holidays. This year, make that gingerbread a little more exciting with this crispy, crumble-topped muffin version. This recipe has all the familiar flavors of gingerbread, the spices and rich treacle, but its easy-to-transport form is perfect for sharing! Whether you’re running to a family gathering or work holiday party or just to a casual get-together with friends, this sophisticated muffin is sure to impress, especially when paired with some Cinnamon Walnut Cream Cheese Spread (see Chapter 5).

Yields 18 Muffins

23⁄4 cups all-purpose flour

21⁄2 teaspoons baking soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1⁄8 teaspoon ground cloves

1⁄2 teaspoon salt

1⁄4 cup butter, melted and cooled

1⁄4 cup vegetable or canola oil

2⁄3 cup packed dark brown sugar

2 large eggs

2⁄3 cup molasses

11⁄3 cups buttermilk

1 recipe Streusel Crumble (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl combine the butter, oil, and brown sugar. Mix until smooth, then add the eggs one at a time, beating well after each addition. Whisk in the molasses until smooth.
  4. Add the flour mixture alternately with the buttermilk to the molasses mixture, beginning and ending with the flour.
  5. Divide the batter evenly between the prepared muffin cups and top with the Streusel Crumble. Bake for 15–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to cool on a wire rack. Enjoy warm.

 

Orange Saffron Muffins

Saffron, the stigmas of saffron crocus flowers, has a clean, almost herbal flavor and a bold red color. Once steeped it imparts its perfume and color into whatever it is mixed with. Here the clean flavor of saffron is combined with fresh orange to create a muffin that is completely unexpected. While saffron is slightly grassy and herbal orange is fresh and sweet, the combination of the two is refreshing and delicious.

Yields 18 Muffins

1⁄4 cup fresh orange juice

1⁄4 teaspoon saffron threads

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 tablespoon orange zest

1⁄2 cup sugar

1⁄2 cup packed light brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄2 cup buttermilk

2 eggs

1 recipe Orange Glaze (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a small pot over medium heat add the orange juice until it just simmers. Remove from the heat and add the saffron threads. Steep until the liquid reaches room temperature.
  3. In a large bowl sift together the flour, baking powder, baking soda, salt, and cinnamon. Once sifted, whisk in the orange zest and both sugars until evenly mixed.
  4. In a separate bowl add the saffron-infused orange juice, melted butter, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  6. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  7. Dip the tops of the muffins into the warm Orange Glaze, allowing the excess to drip off. Place the muffins on a cooling rack and allow the glaze to set, about 1 hour, before serving.

 

Peanut Butter Cup Stuffed Muffins

This muffin is sure to bring out the kid in anyone! Inside this peanut butter–flavored muffin there is a delicious secret—a miniature peanut butter cup. To get the best possible peanut butter flavor, use high-quality, all-natural peanut butter and fresh peanut butter cups. If you want to make this decadent delight even more surprising, substitute chocolate kisses or even chocolate truffles for the peanut butter cups. It makes a tasty surprise even more special!

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 cup packed light brown sugar

1⁄2 cup sugar

1⁄4 cup vegetable or canola oil

1⁄2 cup peanut butter, melted and cooled

1 teaspoon vanilla

3⁄4 cup buttermilk

1⁄4 cup sour cream

2 eggs

18 mini peanut butter cups

1 recipe Peanut Butter Drizzle (see Chapter 6)

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in both the sugars until evenly mixed.
  3. In a separate bowl add the oil, peanut butter, vanilla, buttermilk, sour cream, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide half the batter evenly between the prepared muffin cups. Place a peanut butter cup in the center of each muffin, then top with the remaining batter. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.
  6. Once the muffins have cooled, prepare the Peanut Butter Drizzle and drizzle the glaze over the top. Allow the glaze to set, about 1 hour, before serving.

 

Chocolate Cornmeal Muffins

Texture is an important part of a good muffin, and the addition of cornmeal to this chocolate muffin recipe takes texture into unexpected, surprisingly delicious territory. There is just a little cornmeal here, which ensures that this muffin won’t have a cornbread texture; instead the muffin has a unique chewy crumb that is flecked with little bits of crunchy cornmeal. Delicious!

Yields 18 Muffins

11⁄2 cups all-purpose flour

1⁄4 cup Dutch-processed cocoa

1⁄4 cup cornmeal

1 cup sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup vegetable or canola oil

1 teaspoon vanilla

1 cup buttermilk

2 eggs

2 ounces chocolate, melted

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl whisk together the flour, cocoa powder, cornmeal, sugar, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl add the oil, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined, then stir in the melted chocolate.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed and the tops of the muffin are dry. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

Chocolate Cornmeal Muffins

 

Vanilla Bean Apple Muffins

The surprising flavor combination of vanilla and apple is a wonderfully sweet and often overlooked taste. In this recipe, the sharp flavor of apples is tempered by the sweet vanilla, and the combination is just heavenly. Vanilla-bean paste can be found in most gourmet or high-end food stores and is sold in small jars. If you are not able to find vanilla-bean paste, just use the seeds of one vanilla bean instead.

Yields 18 Muffins

11⁄2 cups all-purpose flour

1⁄2 cup whole-wheat flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon cardamom

1⁄2 cup sugar

1⁄4 cup packed light brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla-bean paste

3⁄4 cup buttermilk

2 eggs

1 cup grated Granny Smith apple

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl sift together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, and cardamom. Once sifted, whisk in both the sugars until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla-bean paste, buttermilk, and eggs. Whisk until the mixture is well combined.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix. Add the grated apple and fold to incorporate, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

 

Pomegranate Molasses Muffins

Pomegranate molasses is simply a reduction of pure pomegranate juice, which is readily available in most grocery stores. Once reduced, the flavor becomes concentrated and quite tangy, and it is perfect for swirling into pies, cakes, or, in this case, muffins! In this recipe a high-quality, moist dark brown sugar will enhance the pomegranate’s naturally robust flavor and sweetness while adding a deeper layer of flavor.

Yields 18 Muffins

1 cup pomegranate juice

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup packed dark brown sugar

1⁄4 cup butter, melted and cooled

1 teaspoon vanilla

1 cup milk

2 eggs

  1. In a small saucepan over medium heat, add the pomegranate juice. Bring the juice to a boil, then reduce the heat to medium low and simmer until the juice is reduced to 1⁄4 cup, about 15 minutes. Cool to room temperature.
  2. Heat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  3. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the dark brown sugar until evenly mixed.
  4. In a separate bowl add the reduced pomegranate juice, melted butter, vanilla, milk, and eggs. Whisk until the mixture is well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10–12 strokes. Do not overmix.
  6. Divide the batter evenly between the prepared muffin cups. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.