Archive for the ‘Muffins’ Category

When I get bored of refreshing the same three pages in my browser, I start perusing baking blogs. After I finish being envious of how pretty they are and how many amazing recipes are up, I just start clicking my bookmark button like there’s no tomorrow. I was really especially delighted when I stumbled upon a blog called “Annie’s Eats“. I’ve definitely added this one to my daily checks and I really suggest you check Annie out! Her recipes all look incredible, to say the least. And not only are we layout twins (though hers is so much cuter!) but she seems to have a real fondness for berries! If there’s one thing I really really love, it’s raspberries. I bookmarked not one, but seven of her amazing looking raspberry recipes.

What, raspberry season is over, you say? Well excuse you, but I live in Southern California and here the year is divided into “Really Hot Summer” and “Kind of Colder Summer”. I don’t even know what seasons are! (But Lindsey, that’s not how fruit works shhhh, just come). So when I want some good looking raspberries for these Raspberry Muffins, I managed to find some.

Oh, and they were perfect. Maybe a little too ripe, but I like it when they gush all over the place!

So I gathered up my ingredients, tossed on my apron, and made some muffins!

I was totally thrilled that one of the ingredients was “packed dark brown sugar”. I just love brown sugar, so when a recipe says to pack it, I go for it

Just press it in there reeeaaalllllyyyy tight. I don’t think there was room in that 3/4 cup for a single atom more of brown sugar when I was done

Perfect and wonderful! I was almost reluctant to add more, since I didn’t want to break the little mound

But I went ahead and added 1 egg

1/2 cup of whole milk

and 6 tablespoons of melted butter that had been cooling on the counter while I played with the sugar. Bye bye sugar castle!

Give that a whirly blend at medium-low speed (if you’re using a stand mixer) until it’s combined.

Grab another bowl and dump in 1 and 1/2 cups of flour

1 and 1/2 teaspoons of baking powder

1 teaspoon of cinnamon (I like mine heaping!)

And your 1/2 teaspoon of salt. Annie’s recipe uses Fleur de Sel, but the only coarse sugar I had around was your average Kosher variety. Use whatever you’ve got!

Then it’s whisky whisky whiskey time

Until you make you cinnamon disappear!

Add it to your wet bowl and let it mix! When it’s all combined, you’ll have a tan, sticky batter. I always find it so interesting how muffins and cupcakes really aren’t so different, but their batters are worlds apart!

Next I washed my raspberries and tried not to just funnel them straight into my mouth

Then I plunked them into a cup. 2 heaping cups, to be exact! I found that I used just a little over one full package, so I got to enjoy lots of leftovers!

They look so pretty in the batter bowl!

I tried to fold them as gently as I could, but the berries still burst everywhere when the spatula touched them. Personally, I don’t mind that at all, but if you want your berries more on the whole side, try and pick some a box that looks under ripe.

I ended up having to use these disposable muffin tins because apparently ours is on loan. When I first dug them out of the pantry, they were pretty grimy and covered with crunchy bits, yuck. But with lots of perseverance, I managed to scrape off all the dried bits of dough from cupcakes past and get the pans nice and clean with a paper towel and dishsoap. The pretty liners distracted from any missed spots and they were now perfect for using! So if you ever find yourself in such a situation, don’t get discouraged! There’s always something you can do to make it work. And that’s my Wonder Baker Tip 🙂

I filled the cups using a dual spoon method. Just use a big soup spoon to scoop, then hold it over the liner and use a smaller spoon to scrape into the pan. It’ll fill up just about 2/3 of the cup. And don’t worry about making it nice and even or anything, it’ll all bake up great!

I put my flimsy muffin pans on a cookie sheet so they could be easily extracted from the oven. Then, just for funsies, I put a whole raspberry on top of half of the muffins. I wanted to see how they would bake with the raspberry sitting on top, but I guess part of me just wanted to cram more berry goodness in there. You can sprinkle the tops with coarse sugar, but I didn’t have any.

And there they are after about 27 minutes in the oven at 400F. The tops looked really great, but I was concerned about the bottoms being moist in places when I remembered that the fruit was juicy and bound to do that. That being said though, I think they could have probably used another 5 minutes in the oven. The ones with the raspberries on top weren’t as pretty, but they were still tasty!

Personal taste tester/resident boyfriend said that he really liked the muffin part best and would have preferred not to have the berries in there, but I loved it. It was a bit of a textural contrast, but I thought they made everything sweet and delicious. I stored mine in the fridge and found that they got a little soggy, so it’s probably better to just store them in a dry place at room temp and eat them fast. But I’m sure you won’t have a problem with that 🙂

So don’t forget to head over and check out the recipe over at Annie’s Eats and I wish you berry happy eating!