CHAPTER 2

Hearty Fruits, Nuts, and Oats

Homemade muffins have a unique comforting quality, and ingredients like rolled oats, dried fruits, and toasted nuts have offered delicious flavors and genuine nutritious appeal for decades. Homemade, however, does not need to be ho-hum. You can dress up comforting, familiar flavors to make them more daring, exciting, and gourmet. Just using a variety of fruits, nuts, and grains in muffins flavored with exotic cheeses, citrus, and seeds can provide a wealth of familiar flavors with a cosmopolitan twist.

In this chapter, you’ll find high-class flavor pairings like browned butter with toasty oats, sweet mission figs with walnuts, and sesame seeds with lime. Raisins are nice, but they have a lot more zing if they are soaked in spiced rum. Pecans are lovely, but if you douse them in a spiced candy coating they become practically irresistible. A little change can lead to a huge impact, and a muffin is a perfect showcase for these dramatic flavors.

So, if it’s a sophisticated, satisfying muffin you crave then you’re in the right place! Get ready to experiment with some hearty fruits, nuts, and oats.

 

Almond Coconut Muffins

Almond and coconut are a happy mix of tropical heaven. To really boost the overall coconut flavor of this muffin, and to showcase the nuttiness, this recipe calls for toasted coconut and coconut milk. Using both will really give you the full spectrum of the coconut’s already delicious flavor. The almond taste in this recipe is slightly more subtle because it’s added through the almond extract and almond flour, which adds a buttery texture to the muffin’s crumb.

Yields 18 Muffins

11⁄2 cups all-purpose flour

1⁄2 cup almond flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1 teaspoon vanilla

1⁄4 teaspoon almond extract

1⁄2 cup butter, melted and cooled

1 cup coconut milk

2 eggs

1 cup toasted coconut

  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, almond flour, baking powder, baking soda, salt, and sugar until evenly mixed.
  3. In a separate bowl add the vanilla, almond extract, butter, coconut milk, 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 strokes. Do not overmix. Add the toasted coconut and fold until just mixed, about 3–4 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 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.

 

Apple and Date Muffins

Dried dates are sweet, sticky, and sophisticated when paired with other sharper-flavored fruits like apples. While these are good any time of day, the caramel flavor of dates makes them a wonderful addition to dessert where a robust flavor is wanted. Not only do they add plenty of flavor, but they give these muffins a beautiful chewy texture and help them stay moister longer. If you don’t care for dates, feel free to substitute golden raisins here instead.

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 cardamom

1 cup packed light brown sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

1 cup buttermilk

2 eggs

1 cup diced apple

1⁄2 cup finely chopped dates

1 recipe Oat and Pecan 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, whole-wheat flour, baking powder, baking soda, salt, cinnamon, 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 apple and dates and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups and top with the Oat and Pecan Crumble. 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.

 

Banana Maple Granola Muffins

These muffins have a rustic look and a very hearty texture. Granola—a combination of oats, grains, sugar, and sometimes nuts—is usually eaten as a cereal or snack food but in this recipe that granola is used as a main ingredient. Be sure to use very ripe bananas to give your muffins the strongest and sweetest banana flavor possible.

Yields 18 Muffins

2 medium-sized ripe bananas, mashed (about 1 cup)

1⁄4 cup buttermilk

1⁄4 cup dark maple syrup

1⁄4 cup butter, melted and cooled

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

2⁄3 cup packed light brown sugar

1⁄4 teaspoon cinnamon

1⁄2 teaspoon baking soda

1⁄4 teaspoon baking powder

1⁄2 teaspoon salt

11⁄2 cups granola

  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, maple syrup, butter, egg, and vanilla. Set aside.
  3. In a large bowl add the flour, brown sugar, cinnamon, baking soda, baking powder, and salt. Whisk until 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 granola and fold to mix, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Top each muffin with the remaining granola 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.

 

Banana Walnut Chocolate Chip Muffins

The only thing finer than a slice of banana walnut bread is a banana walnut muffin studded with little bits of chocolate! Here the humble banana bread is made over into a muffin that has all the spicy kick of the original, but comes in an individual serving. Be sure to use very ripe bananas and very fresh walnuts here for the best flavor. If you want to make this muffin even more amazing, feel free to add a half cup of dried cherries, cranberries, or even raisins.

Yields 18 Muffins

11⁄2 cups sugar

1⁄2 cup vegetable oil

2 eggs, lightly beaten

2 medium-sized ripe bananas, mashed (about 1 cup)

13⁄4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄4 teaspoon nutmeg

1⁄4 teaspoon allspice

1⁄4 teaspoon cinnamon

1⁄8 teaspoon cloves

1⁄8 teaspoon cardamom

2⁄3 cup whole milk

1⁄2 cup mini chocolate chips

1⁄2 cup chopped walnuts

  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 banana. 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 banana mixture, beginning and ending with the flour mixture. Fold in the chocolate chips and walnuts.
  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.

 

Black Walnut and Fig Muffins

Dried figs have a sweet, honeyed flavor and a voluptuous texture. And, while they are delicious when eaten on their own, here they are paired with the distinct smoky, nutty flavor of black walnuts. The resulting muffin is packed with deep flavors and many delightful textures. If you are unable to find black walnuts, use regular walnuts that have been toasted in a 350°F oven for about 8–10 minutes.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 cup packed dark brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1 cup whole milk

2 eggs

1⁄2 cup chopped black walnuts

1⁄2 cup finely chopped dried figs

Fig Ricotta Spread, optional (see Chapter 5)

  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 dark brown 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 strokes. Do not overmix. Add the walnuts and figs and fold to mix, 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. Top with Fig Ricotta Spread, if desired.

Brown Butter and Oat Muffins with Oat Streusel (see Chapter 6)

 

Brown Butter and Oat Muffins

Browned butter, with its wonderful nutty flavor and rich, inviting aroma, is a fantastic way to add an extra layer of flavor to most baked goods—especially to muffins! The brown sugar in this recipe works to enhance the brown butter, and the Oat Streusel on top gives the finished package a lovely rustic appearance, which is sure to strike a note with any gourmand.

Yields 18 Muffins

1⁄2 cup butter

1 cup rolled oats

11⁄2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup packed light brown sugar

1 teaspoon vanilla

3⁄4 cup whole milk

2 eggs

1 recipe Oat Streusel (see Chapter 6)

1 recipe Brown Butter Spread, optional (see Chapter 5)

  1. In a small saucepan over medium heat add the butter. Cook, stirring constantly, until the butter foams and turns a deep nut brown color, about 12 minutes. Remove from the heat and 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 blender or food processor add 1⁄2 cup of the oats. Process until the oats are a fine powder.
  4. In a large bowl sift together the 1⁄2 cup ground oats, flour, baking powder, baking soda, and salt. Once sifted, whisk in the brown sugar and remaining rolled oats until evenly mixed.
  5. In a separate bowl add the browned butter, vanilla, milk, and eggs. Whisk until the mixture is well combined.
  6. 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.
  7. Divide the batter evenly between the prepared muffin cups and top with the Oat 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. Serve with the Brown Butter Spread if desired.

 

Blueberry Crumb Muffins

Fresh, in-season blueberries are the secret to a delicious blueberry muffin. While some recipes may call for blueberries that have been frozen, if you want your muffins to really impress, fresh berries are a necessity. This luxurious blueberry muffin is taken over the top with a crisp streusel, which both adds additional texture and gives the finished muffins a rustic, homemade look. These savory treats are wonderful warm and also freeze beautifully.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1⁄4 teaspoon cardamom

3⁄4 cup packed light brown sugar

1⁄4 cup canola oil

1 cup buttermilk

1 egg

1 teaspoon vanilla

1 cup fresh, ripe blueberries

2 tablespoons all-purpose flour

1 recipe Brown Sugar 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, salt, cinnamon, and cardamom. Once sifted, whisk in the brown sugar until evenly mixed.
  3. In a separate bowl add the oil, buttermilk, egg, and vanilla. 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 toss the blueberries with the flour, then add this mixture to the batter and fold to evenly distribute, about 3 strokes.
  5. 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 cool on a wire rack. Enjoy warm.

 

Blueberry Ricotta Streusel Muffins

A bowl of fresh ricotta cheese topped with fresh berries and honey is the delicious treat that inspired this muffin. In this recipe the ricotta cheese is mixed into the batter, which guarantees a tender, moist muffin that has the delicate, milky flavor of ricotta. Topping this refined food is a refreshing lemon-flavored streusel that keeps these muffins from being too rich and adds a lovely aromatic touch.

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 teaspoon vanilla

1⁄2 cup buttermilk

1⁄2 cup ricotta cheese

1 tablespoon freshly grated lemon zest

2 eggs

1 cup fresh blueberries

1 tablespoon all-purpose flour

1 recipe Lemon Zest 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, sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl add the butter, vanilla, buttermilk, ricotta cheese, lemon zest, 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 toss the blueberries with the flour, then add this mixture to the batter and fold to evenly distribute, about 3 strokes.
  5. Divide the batter evenly between the prepared muffin cups and top with the Lemon Zest 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.

 

Brandied Apple Muffins

Cooking apples before adding them to baked goods ensures that they are tender and fully cooked. Here the apples are cooked in a mixture of sugar and brandy that lends a level of richness to these muffins. The apples absorb the rich flavor of the brandy as they cook. And, rather than waste all that goodness, once the apples are cooked, some of the brandy is reserved for the muffins, too. If you are not a fan of brandy, feel free to substitute rum, bourbon, or even apple cider if you want to avoid alcohol.

Yields 18 Muffins

1⁄2 cup brandy

1⁄4 cup sugar

1 Granny Smith apple, peeled, cored, and diced

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon allspice

1⁄2 cup sugar

1⁄4 cup packed light brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄2 cup buttermilk

2 eggs

  1. In a medium saucepan over medium heat, add the brandy, sugar, and apple. Bring the mixture to a boil, then reduce to a simmer and cook until the apples are tender, about 10 minutes. Strain the apples, reserving 1⁄4 cup of the brandy, and cool to room temperature.
  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 all-purpose flour, baking powder, baking soda, salt, cinnamon, and allspice. Once sifted, whisk in both the sugars until evenly mixed.
  4. In a separate bowl add the reserved brandy, 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 apple and fold to incorporate, 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.

 

Chocolate Hazelnut Muffins

Thanks to the pleasing chocolate hazelnut spreads available, the combination of chocolate and hazelnut has become very popular. For this recipe this blend of flavors is mixed into the batter along with cocoa powder to create a chocolaty muffin with a subtle hazelnut finish. If you want even more hazelnut flavor, consider adding 1⁄2 cup of chopped, toasted hazelnuts to the batter.

Yields 18 Muffins

2 cups all-purpose flour

1⁄4 cup Dutch-processed cocoa powder

1 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

1⁄2 cup chocolate hazelnut spread

1 teaspoon vanilla

3⁄4 cup milk

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, 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, chocolate hazelnut spread, 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. 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.

 

Candied Pecan Muffins

Candied pecans, or pecans that are coated in a spiced sugar glaze, make a delicious snack all on their own. But here these candy-coated pecans are folded into the muffin batter, and scattered over the tops of these tender, moist treats. If you prefer, you could use almonds, walnuts, or even peanuts in this recipe, and you can adjust the spices to suit your tastes.

Yields 18 Muffins

1 large egg white

11⁄2 cups packed light brown sugar, divided use

11⁄2 teaspoons cinnamon, divided use

1⁄2 teaspoon nutmeg, divided use

1 teaspoon salt, divided use

2 cups pecan halves

2 cups all-purpose flour

1 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

3⁄4 cup buttermilk

2 eggs

  1. Preheat oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray, and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a large bowl beat the egg white with a hand mixer until very frothy, about 30 seconds. Add 1⁄2 cup of the brown sugar, 1 teaspoon of the cinnamon, 1⁄4 teaspoon of the nutmeg, and 1⁄2 teaspoon of the salt, and whisk until mixture thickens, about 1 minute. Add pecans and stir until evenly coated.
  3. With a slotted spoon or with forks, transfer the nuts to the prepared baking sheet, making sure the nuts are evenly spaced. Bake nuts until golden brown, about 10–12 minutes. Cool completely on the baking sheet, then roughly chop. Set aside.
  4. In a large bowl sift together the flour, baking powder, baking soda, remaining 1⁄2 teaspoon of salt, remaining 1⁄2 teaspoon of cinnamon, and remaining 1⁄4 teaspoon of nutmeg. Once sifted, whisk in the brown sugar until evenly mixed.
  5. In a separate bowl add the oil, vanilla, buttermilk, and eggs. Whisk until the mixture is well combined.
  6. 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 two-thirds of the chopped pecans into the batter and fold to evenly distribute, about 3 strokes.
  7. Divide the batter evenly between the prepared muffin cups and top with the remaining pecans. 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.

Candied Pecan Muffins

 

Peach Pecan Streusel Muffins

Peaches and pecans make for a perfect pairing. Whereas the peaches are sweet and tangy, the pecans are buttery and rich; their differences are what make them so good together. In this recipe the peach muffin is flecked with chopped pecans and topped with an irresistible Streusel Crumble. Here, peach nectar is used to pump up the peach flavor, but if you prefer you can also use fresh peach purée thinned down with a little water.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 cup packed sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

1⁄2 cup buttermilk

1⁄4 cup peach nectar

2 eggs

2 peaches, peeled, pitted, and diced

1⁄2 cup chopped pecans

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 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, buttermilk, peach nectar, 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 diced peaches and pecans 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 Streusel Crumble. 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.

 

Fresh Blueberry Compote Sour Cream Muffins

Blueberry compote is a delicious combination of fresh blueberries, sugar, and citrus that is cooked down and thickened. It is similar to a fresh jam and adds lovely swirls of blue to this beautiful muffin. But as pretty as this muffin is to look at, it is even better to taste. The sour cream added to the batter gives this moufflet a rich, sharp flavor that pairs well with the sweet blueberries. You could also make this recipe with cherries if you like.

Yields 18 Muffins

11⁄2 cups fresh blueberries

1 tablespoon cornstarch

2 tablespoons sugar

1 tablespoon water

1 tablespoon fresh lime juice

2 cups all-purpose flour

1 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄2 cup sour cream

1⁄4 cup half-and-half

2 eggs

  1. In a medium saucepan mix 1 cup of the blueberries, the cornstarch, sugar, water, and lime juice. Cook over medium-low heat, stirring constantly, until thick and the berries have burst, about 10 minutes. Let the mixture cool to room temperature, then fold in the remaining blueberries.
  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 butter, vanilla, sour cream, 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 half the blueberry mixture and just swirl it into the batter, leaving large streaks of blueberry.
  6. Divide half the batter evenly between the prepared muffin cups, and top with the reserved blueberry compote. 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 cool on a wire rack. Enjoy warm.

 

Cranberry Orange Streusel Muffins

Freshly squeezed orange juice and tangy cranberries make this muffin an especially refined treat. The orange juice is used to plump up the dry cranberries so orange flavor is present in every part of this moufflet. The streusel topping gives these muffins a huge boost in flavor and takes this recipe from day-to-day to deliciously decadent!

Yields 18 Muffins

1 cup fresh orange juice

1 cup dried cranberries

2 cups all-purpose flour

1 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 cup packed light brown sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

1 tablespoon orange zest

3⁄4 cup buttermilk

2 eggs

1 recipe Streusel Crumble (see Chapter 6)

  1. In a small saucepan over medium heat, add the orange juice and cranberries. Bring to a boil, then remove from the heat and allow to cool to room temperature. Strain the cranberries.
  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, salt, and cinnamon. Once sifted, whisk in the brown sugar until evenly mixed.
  4. In a separate bowl add the oil, vanilla, orange zest, 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 cranberries into the batter and fold to evenly distribute, about 3 strokes.
  6. Divide the batter evenly between the prepared muffin cups and top with the Streusel Crumble. 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.

 

Orange Almond Muffins

Almond and orange are the primary ingredients in a popular Middle Eastern cake that inspired this amazing muffin. The sharp citrus and mild almond flavors complement each other without being too strong and, while the traditional cake is flourless, the flour in these muffins gives them a much lighter texture.

Yields 18 Muffins

11⁄2 cups all-purpose flour

1⁄2 cup almond meal or almond flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sugar

1 teaspoon vanilla

1⁄4 teaspoon almond extract

1 tablespoon orange zest

1⁄2 cup butter, melted and cooled

1 cup buttermilk

2 eggs

1 recipe Almond Brown Sugar Topping (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 whisk together the flour, almond flour, baking powder, baking soda, salt, and sugar until evenly mixed.
  3. In a separate bowl add the vanilla, almond extract, orange zest, melted butter, 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.
  5. Divide the batter evenly between the prepared muffin cups and top with the Almond Brown Sugar Topping. 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 Cherry Swirl Muffins

Chocolate-covered cherries are often thought of as a guilty pleasure and this muffin borrows those flavors for these tasty chocolate muffins swirled with sweet cherry. To ensure that you get the best flavor, look for a cherry preserve that has whole fruit in it; the little bits of cherry will give your muffins more texture and more flavor.

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 buttermilk

2 eggs

2 tablespoons Dutch-processed cocoa

1⁄4 cup cherry preserves

  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, 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.
  5. Divide the batter into two bowls. Into one add the cocoa powder, into the other add the cherry preserves. Mix both until they are evenly mixed, about 5–8 strokes.
  6. Spoon half the chocolate batter into the prepared muffin cups. Next add the cherry batter, then top with the remaining chocolate batter. 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.

Chocolate Cherry Swirl Muffins

 

Pumpkin and Toasted Oat Muffins

Typical oat muffins are pretty tasty, but usually a little bit boring. Here the humble oat gets a boost of flavor from a simple technique—toasting! Toasting the oats before adding them to the batter gives them a richer, earthier flavor and enhances their texture. When combined with the pumpkin purée, these ingredients create a hearty, yet pleasantly different muffin that will impress your guests and keep people coming back for more!

Yields 18 Muffins

2⁄3 cup rolled oats

11⁄2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1 teaspoon cinnamon

1⁄8 teaspoon cloves

1⁄8 teaspoon fresh ground nutmeg

1⁄4 teaspoon allspice

1⁄2 teaspoon salt

3⁄4 cup packed light brown sugar

1 egg

1 teaspoon vanilla

1 cup pumpkin purée

1⁄3 cup unsalted butter, melted and cooled

1⁄3 cup buttermilk

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. On a baking sheet spread the oats into an even layer. Bake, stirring often, until the oats are golden brown, about 10 minutes. Allow to cool completely.
  3. In a large bowl sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice, and salt. Once sifted, whisk in the toasted oats and brown sugar until evenly mixed.
  4. In a separate bowl add the egg, vanilla, pumpkin purée, butter, and buttermilk. 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 cool on a wire rack. Enjoy warm.

 

Raspberry Lemon Muffins

Fresh raspberries are a delicious, tempting, springtime treat—whether you’re eating them fresh off the bush or incorporating them into this fresh muffin recipe! Here, raspberry is paired with the bright citrus flavor of lemon, which adds a little edge to the natural flavors of the sweet raspberry. To gild the lily just a little bit more, the muffins are covered in a sophisticated Limoncello Glaze.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup sugar

1⁄4 cup butter, melted and cooled

2 tablespoons vegetable or canola oil

1 teaspoon vanilla

1 tablespoon freshly grated lemon zest

1 cup buttermilk

2 eggs

1 cup fresh raspberries

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, and salt. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the melted butter, oil, vanilla, lemon zest, 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. Gently fold in the raspberries, 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 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.

 

Strawberries and Cream Muffins

If you find strawberry shortcake hard to resist, then these sophisticated strawberry muffins are perfect for you! The muffin itself is moist, rich, and loaded with bits of fresh strawberry. The richness comes from heavy cream and half-and-half, both of which are used in this recipe. These muffins are a welcome addition to any breakfast table, but are also good as a dessert topped with a little fresh whipped cream.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup sugar

1⁄4 cup packed light brown sugar

1⁄3 cup vegetable or canola oil

1 teaspoon vanilla

1⁄2 cup half-and-half

1⁄2 cup heavy cream

2 eggs

1 cup diced fresh strawberries

  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, vanilla, half-and-half, heavy 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 strokes. Do not overmix. Gently fold in the strawberries, 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.

 

Strawberry Champagne Muffins

Champagne may seem like an extravagant ingredient, but the flavor and lightness it lends to these muffins make it worth it! With its effervescent bubbles and its sharply sweet flavor, champagne adds a real kick to these strawberry delicacies. If you prefer to avoid alcohol you can substitute sparkling apple cider, ginger ale, or even club soda for the champagne.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup sugar

1⁄3 cup vegetable or canola oil

1⁄4 cup strawberry preserves, melted and cooled

1 teaspoon vanilla

1⁄4 cup whole milk

1⁄2 cup champagne or sparkling wine

2 eggs

2–3 drops red food coloring, optional

1 cup diced fresh strawberries

  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, strawberry preserves, vanilla, milk, champagne, eggs, and red food coloring. 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. Gently fold in the strawberries, 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.

Coconut Glazed Pineapple Muffins

 

Coconut Glazed Pineapple Muffins

A tropical escape is just moments away with this sweet, yet refreshing muffin. Crushed pineapple and shredded coconut are folded into the batter, and then the finished muffins are glazed with an aromatic coconut glaze. To make these muffins even more attractive, consider adding a sprinkle of toasted coconut over the tops when the glaze is still wet.

Yields 18 Muffins

2 cups all-purpose flour

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

1⁄4 teaspoon coconut extract

3⁄4 cup buttermilk

2 eggs

1 cup drained crushed pineapple

1⁄2 cup 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 brown sugar until evenly mixed.
  3. In a separate bowl add the oil, vanilla, coconut extract, 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 pineapple and coconut into the batter, and fold to evenly distribute, about 3–4 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.
  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 allow the glaze to set, about 1 hour, before serving.

 

Whole-Wheat Banana Pecan Muffins

The ripe banana, cinnamon, pecans, and the Oat and Pecan Crumble that tops off this recipe really make this moufflet more than amazing. But this muffin doesn’t just taste good, it’s good for you! The whole-wheat flour in this recipe is full of fiber and nutrients and its nuttiness cannot be rivaled. Looks like you really can have your moufflet—and eat it too!

Yields 18 Muffins

2 medium-sized ripe bananas, mashed (about 1 cup)

3⁄4 cup buttermilk

1⁄2 cup butter, melted and cooled

1 egg

1 egg white

1 teaspoon vanilla

1 cup all-purpose flour

1 cup whole-wheat flour

2 tablespoons wheat germ

3⁄4 cup packed dark brown sugar

1⁄2 teaspoon cinnamon

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

1 cup chopped pecans

1 recipe Oat and Pecan Crumble (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 medium bowl whisk together the bananas, buttermilk, butter, egg, egg white, and vanilla. Set aside.
  3. In a large bowl add the flour, whole-wheat flour, wheat germ, brown sugar, cinnamon, baking soda, baking powder, and salt. Whisk until 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 pecans and fold to mix, about 2–3 strokes.
  5. Divide the batter evenly between the prepared muffin cups. Top each muffin with the Oat and Pecan 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. Serve warm.

 

Cinnamon Buttermilk Muffins

Warm cinnamon is a very comforting, familiar flavor that deserves to be the star of a dish. Here, in these decadent muffins, the much-loved flavor of cinnamon gets a chance to shine. These streusel-topped muffins make a great snack, breakfast, or even dessert. Make them even more dazzling by dressing them up with a little ice cream or even a drizzle of caramel sauce.

Yields 18 Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon cinnamon

1⁄4 teaspoon allspice

1⁄2 teaspoon salt

1 cup packed light brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1 cup buttermilk

2 eggs

1 recipe Brown Sugar 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, cinnamon, allspice, and salt. Once sifted, whisk in the brown sugar until evenly mixed.
  3. In a separate bowl add the melted 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 10–12 strokes. Do not overmix.
  5. 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.

 

Rum-Soaked Raisin Muffins

Dark rum has a caramel flavor that pairs amazingly well with dried fruit like the golden raisins found in this recipe. If you don’t care for rum, feel free to substitute bourbon or even apple cider without sacrificing any of the delicious flavor.

Yields 18 Muffins

1 cup dark rum

1 cup golden raisins

2 cups all-purpose flour

1 teaspoon baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cinnamon

1 cup packed light brown sugar

1⁄3 cup canola or vegetable oil

1 teaspoon vanilla

3⁄4 cup buttermilk

2 eggs

  1. In a small saucepan over medium heat add the rum and raisins. Bring to a boil, then remove from the heat and allow to cool to room temperature. Strain the raisins and reserve 1⁄4 cup of the rum.
  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, salt, and cinnamon. Once sifted, whisk in the brown sugar until evenly mixed.
  4. In a separate bowl add the reserved rum, the oil, 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 raisins and fold to evenly distribute, about 2–3 strokes.
  6. 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 cool on a wire rack. Enjoy warm.

Rum-Soaked Raisin Muffins

 

Ginger Pear Muffins

The spicy flavor of ginger adds tremendous flavor to sweets. While powdered ginger is a fine choice, freshly grated ginger adds even more flavorful dimensions. Here the heat of the freshly grated ginger is juxtaposed with the mild, sweet flavor of bits of fresh pear. How can you say no?

Yields 18 Muffins

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon cardamom

3⁄4 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄4 cup freshly grated ginger

1 tablespoon freshly grated lemon zest

1⁄2 cup buttermilk

1⁄4 cup pear nectar

2 eggs

1 Bosc pear, peeled, cored, and diced

  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 cardamom. Once sifted, whisk in the sugar until evenly mixed.
  3. In a separate bowl add the melted butter, vanilla, ginger, lemon zest, buttermilk, pear nectar, 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 diced pear 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.

 

Orange Pistachio Muffins

Finely grinding pistachios is a way to add moisture, flavor, and a unique texture to these irresistible muffins. Because the pistachios are ground, their flavor is evenly distributed throughout the muffin so each bite has the right balance of buttery nuts and crisp orange. These are lovely served with tea and some freshly whipped honey butter.

Yields 18 Muffins

11⁄2 cups chopped pistachios

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1 tablespoon freshly grated orange zest

3⁄4 cup buttermilk

2 eggs

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a food processor grind 1⁄2 cup of the pistachios until they are the texture of sand.
  3. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the ground pistachios and sugar until evenly mixed.
  4. In a separate bowl add the melted butter, vanilla, orange zest, 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 remaining pistachios and fold to incorporate, 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.

 

Fruitcake Muffins

Although fruitcake catches a bad rap, these muffins take the flavors in this popular cake from ho-hum hostess gift to hot-from-the-oven holiday favorite! Rather than use the neon-colored candied fruits that are common to the cake, these muffins use dried fruits like tangy cherries, sweet dates, and rich golden raisins. So forget the hostess gift. These muffins are too delicious to share!

Yields 18 Muffins

1⁄2 cup dried cherries

1⁄2 cup chopped dried dates

1⁄4 cup golden raisins

1 cup bourbon

1⁄2 cup water

1⁄4 cup sugar

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon cloves

1⁄2 cup packed dark brown sugar

1⁄3 cup butter, melted and cooled

1 teaspoon vanilla

1⁄4 cup molasses

1 tablespoon freshly grated orange zest

1⁄2 cup milk

2 eggs

1⁄2 cup chopped walnuts

  1. In a medium saucepan over medium heat add the dried cherries and dates, the raisins, bourbon, water, and sugar. Bring to a boil, then turn off the heat and allow the mixture to cool to room temperature. Strain the fruit and reserve 1⁄4 cup of the 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, salt, cinnamon, and cloves. Once sifted, whisk in the dark brown sugar until evenly mixed.
  4. In a separate bowl add the reserved bourbon, melted butter, vanilla, molasses, orange zest, 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 strokes. Do not overmix. Add the fruit and walnuts and fold to incorporate, 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.

 

Peach Oat Flour Muffins

Peaches are velvety and sweet, and they pair very well with hearty grains and oats. This muffin uses home-milled oat flour to add an oat flavor without adding large pieces of oat to the muffin. Making oat flour is very easy, and the texture and flavor it adds are well worth the effort. For the best texture it is best to use peaches that are not quite ripe; they will retain their texture better after baking.

Yields 18 Muffins

2⁄3 cup rolled oats

11⁄4 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon cinnamon

1⁄2 teaspoon salt

3⁄4 cup sugar

2 eggs

1 teaspoon vanilla

1⁄3 cup unsalted butter, melted and cooled

1⁄3 cup buttermilk

1⁄4 cup whole milk yogurt

2 peaches, peeled, pitted, and diced

  1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.
  2. In a food processor or blender, add the oats and process until they form a fine powder.
  3. In a large bowl sift together the ground oats, flour, baking powder, baking soda, cinnamon, and salt. Once sifted, whisk in the ground oats and sugar until evenly mixed.
  4. In a separate bowl add the eggs, vanilla, butter, buttermilk, and yogurt. 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 peaches and fold to combine, 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.

White Chocolate Cranberry Banana Muffins

 

White Chocolate Cranberry Banana Muffins

These banana muffins are loaded with little bits of heaven in the form of dry cranberries and smooth white chocolate chips. While banana and cranberry are a common combination, adding just a little white chocolate makes these muffins unexpected, upscale, and oh so good! If you prefer you could substitute semisweet chips for the white chocolate, or use a combination of the two for an even more exotic treat!

Yields 18 Muffins

2 medium-sized ripe bananas, mashed (about 1 cup)

3⁄4 cup buttermilk

1⁄2 cup butter, melted and cooled

1 egg

1 teaspoon vanilla

11⁄2 cups all-purpose flour

3⁄4 cup sugar

1⁄2 teaspoon cinnamon

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

1⁄2 cup dry cranberries

1⁄2 cup white 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 medium bowl whisk together the bananas, 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.
  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 cranberries and white chocolate and fold to mix, about 2–3 strokes.
  5. 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. Serve warm.

 

Lime Sesame Muffins

With their pleasing chewy texture and a mild flavor, sesame seeds are a wonderfully diverse ingredient. When the seeds are toasted the flavor transforms from mild to deeply nutty. Here, whole sesame seeds and toasted sesame oil are combined to provide the maximum sesame flavor. A little lime is added to give each bite a spark of freshness!

Yields 18 Muffins

2 cups all-purpose flour

11⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup sugar

1⁄3 cup butter, melted and cooled

1 tablespoon toasted sesame oil

1 teaspoon vanilla

1 tablespoon freshly grated lime zest

3⁄4 cup buttermilk

2 eggs

2 tablespoons sesame seeds

  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, sesame oil, vanilla, lime zest, 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 10–12 strokes. Do not overmix.
  5. Divide the batter evenly between the prepared muffin cups and top each with the sesame seeds. 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.