MUFFINS are one of my favourite things to bake, especially ones that feature fresh fruit.
Now that sweet summer berries and tree fruits are hitting the stores, take a few moments to whip up a batch of muffins for breakfast. They also make great portable snacks for a picnic, a boating trip or just to take to work. Like most baked goods, muffins taste best the day they're made, but a few seconds in the microwave will freshen them up nicely the next day. The secret to good muffins is not to overmix the batter - stir until the dry ingredients are just barely mixed in. You can pour the muffin batter directly into well-greased muffin tins, but I always use paper liners to make sure the muffins come out of the pan cleanly (and the pan is easier to wash). All of these recipes contain sour cream, which makes the muffins really moist. You can use full-fat or reduced fat sour cream, but don't use fat-free.
RASPBERRY AND CREAM MUFFINS
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 cup fresh raspberries, coarsely chopped
Preheat oven to 350 degrees. Mix together the flour, baking powder, baking soda and salt in a large mixing bowl, then make a well in the centre. Cream butter and sugar together in a separate bowl; add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla and beat until smooth. Pour the wet ingredients into the well in the flour mixture and mix until just combined. Add the raspberries and stir gently until just mixed in. Fill muffin cups ¾ full and bake for 30-35 minutes or until a wooden pick inserted in the centre of a muffin comes out clean. Let stand in the pan for a few minutes, then remove to a wire rack to cool. Makes 12 muffins.
Blueberry Lemon Muffin Cakes
A great recipe clipped from the Vancouver Sun a few years ago - sort of a hybrid of a muffin and a cupcake.
Topping:
3 Tbsp granulated sugar
2 Tbsp all-purpose flour
1½ Tbsp cold butter Batter:
2 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon (optional)
2 large eggs
1 cup sour cream
¼ cup butter, melted
½ tsp vanilla
1 tsp finely grated lemon zest
1 cup fresh blueberries
Preheat oven to 400 degrees. Topping: In a small bowl combine sugar and flour. With a pastry blender cut the butter into the mixture until it forms coarse crumbs; set aside.
Batter: In a large bowl stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl beat together the eggs, sour cream, melted butter, vanilla and lemon zest until well blended. Pour over the flour mixture. Sprinkle blueberries over top and gently stir until the dry ingredients are just moistened. Spoon batter into paper-lined muffin tins and sprinkle an equal portion of the topping evenly over each muffin. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for a few minutes then transfer to a rack to cool. Makes 12 muffins.
FRESH PEACH MUFFINS
2 cups all-purpose flour
¼ tsp salt
1 Tbsp baking powder
2/3 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp milk
1½ tsp vanilla (or 1 tsp vanilla and ½ tsp almond extract)
½ cup butter, melted
1 cup peeled, diced fresh peaches (or nectarines)
2 Tbsp sugar mixed with ½ tsp cinnamon
Preheat oven to 400 degrees. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggs, sour cream, milk, vanilla and melted butter. Pour the wet mixture into the dry ingredients and mix until just barely blended; gently fold in peaches (if peaches are juicy drain off excess juice before adding to batter or muffins will be soggy). Spoon into muffin cups and sprinkle top of each muffin evenly with the sugar/cinnamon mixture. Bake for approx. 20 minutes or until tester comes out clean. Makes 12 muffins.
