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Muffins, muffins, muffins.

April 21, 2013

We hosted a baby shower for our wonderful friend, Tana, yesterday and I was responsible for muffins and fruit salad. I was excited about the opportunity to make muffins because I’m not sure I’ve ever made them before. And if I have they obviously weren’t that memorable. I went with the classic blueberry and decided to mix it up a bit with a whole wheat apple cinnamon variety. Both of course from the Smitten Kitchen. I’m not much of a baker, I prefer cooking, so I didn’t make any modifications because I knew they would be great as is. 

Blueberry muffins

5 tablespoons unsalted butter , softened

1/2 cups sugar
1 egg
3/4 cup sour cream or plain yogurt (I used yogurt)
1/2 teaspoon grated lemon zest (possibly the best addition to blueberry muffins ever)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh or frozen (if frozen, don’t bother defrosting)

Line your muffin tin with muffins liners or spray each cup with a nonstick spray. I went the spray route and they come out perfectly.

Start by beating the butter and sugar with an electric mixer until light and fluffy. Add the egg and mix well, then add in the yogurt and lemon zest. Combine flour, baking powder, baking soda and salt into a bowl and mix until combined. Add remaining dry ingredients into batter, one cup at a time and mix just until the flour disappears. Gently fold in the blueberries with a spatula. The batter will be really thick (don’t be worried), closer to cookie dough. Fill the muffin tins with a spoon because you won’t be able to pour it into the muffin tins. Fill them about 3/4 full. I doubled the recipe so I got about 20 muffins.  Bake for 25 to 30 minutes at 375 degrees, until tops are golden and a toothpick inserted into the center of muffins comes out clean. 

Whole wheat apple cinnamon muffins

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature (make sure you bring the butter to room temp)
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored, and chopped

Preheat the oven to 450°F. Spray muffins tins and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. Mix the butter and add the granulated sugar and 1/4 cup of the brown sugar in an electric mixer. Beat until fluffy. Add the egg and mix well. Be sure to scrape the sides of the bowl. Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks by hand (I used a spatula). This batter is also very thick, I used a spoon to scoop it into the muffin tins. 

Divide the batter evenly among the prepared muffin cups, fill about 1/2 full, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Both were excellent, but I think I liked the blueberry just a little bit better. Mike’s favorite was the apple. Which one is your favorite?


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One Comment
  1. Raina permalink

    I agree that lemon zest is a great addition to blueberry muffins. Cornmeal is good too – you can substitute cornmeal for up to a 1/2 cup of flour.

    Hope they froze and thawed well and you all had a good time! XOXO

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