Friday, January 30, 2009

Delicious Texas Sized Muffins

I have been on a muffin kick lately. Spurred by Dorie Greenspan's savory pepper corn muffins, and being off work, I have made 2 batches of Dorie's muffins, bannana nut muffins, regular corn muffins and blueberry muffins twice! We're not sick of them yet (and they are almost all gone!).


This post features the Texas sized corn and blueberry muffins I made using awesome recipes from the cookbook Baking Illustrated from America's Test Kitchen. (This is a great baking bible). The muffins turned out AMAZING - light and fluffy, great taste. Adding the cinnamon-sugar topping to the blueberry muffins made them out of this world.


Blueberry Muffins

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly (I used Nucoa margarine)
1 ¼ cups sour cream (I used lowfat plain yogurt)
1 ½ cups frozen or fresh blueberries, preferably wild

Cinnamon-Sugar Topping
½ cup sugar & ½ teaspoon cinnamon combined in bowl
4 tablespoons of butter, melted.

Preheat oven to 350°, grease or line with paper cups a 12-cup or 6-cup jumbo (Texas) muffin tin.

Whisk the flour, baking powder, and salt in a medium bowl till combined. Whisk the egg in a second bowl until well-combined and light-colored (about 20 seconds). Add the sugar and whisk vigorously until thick and homogenous (about 30 seconds). Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed (about 30 seconds). (Small spots of flour may remain and the batter will be thick – do not overmix).

Divide the batter among the muffin cups using a greased spoon or cookie/ice cream scoop. Bake until the muffins are light golden brown and a toothpick or skewer comes out clean (rotating pan halfway through baking time) – 25-30 minutes for 12-cup muffin tin, 40-45 for Texas sized muffins.

After muffins have cooled 5 minutes in tin or on wire rack, dip tops of muffins in melted butter or margarine and then roll in cinnamon sugar mixture.

The blueberry muffin batter - as hard as I tried to stir gently, I ended up with lots of purple batter!

The Jumbo muffin tins filled to the max going into the oven.

The finished product - a GIANT delicious cinnamon-sugar dipped blueberry muffin - YUM!

Corn Muffins
2 cups all-purpose flour
1 cup fine stone-ground yellow cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cups sugar
8 tablespoons (1 stick) unsalted butter or margarine
¾ cup sour cream or plain yogurt
½ cup milk or soy milk

Preheat oven to 400°, grease or line with paper cups a 12-cup or 6-cup jumbo (Texas) muffin tin. [The batter made enough for 6 Jumbo muffins and 4 regular sized muffins and I baked them at the same time, leaving the Jumbo muffins in the oven longer.]

Whisk the flour, cornmeal, baking powder, baking soda and salt in a medium bowl till combined. Whisk the egg in a second bowl until well-combined and light-colored (about 20 seconds). Add the sugar and whisk vigorously until thick and homogenous (about 30 seconds). Add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and milk and whisk to combine. Whisk in remaining milk and sour cream. Add the wet ingredients to the dry ingredients, mix gently with a spatula until the batter is just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups using a greased spoon or cookie/ice cream scoop. Bake until the muffins are light golden brown and a toothpick or skewer comes out clean (rotating pan halfway through baking time) – about 18 minutes for 12-cup muffin tin, and 25 minutes for Texas sized muffins.

4 comments:

  1. Whoa...those are some seriously meal-sized muffins. They look delicious.

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  2. I have been on a muffin trip, too. I think it is cause I finally bought me some mini muffin pans (so behind the times I am) and now I am hitting the ground running! I love this recipe, and not just because it has Texas in the description! I also love the sugar-cinnamon topping. I have copied your recipe and will give it a try soon!

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  3. These muffins look awesome! I have Baking Illustrated, but have not baked anything from it yet...looks like I need to change that! AND FAST!

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  4. The corn muffins look great LL! You know I am not much of a dessert person, but I may have to stop by next time you decide to make these. :) [Oh, this is Ashley, btw]

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