Moist and delicious muffins
I made this post for Vania, the muffin lady, whose hobby is also baking anything yummy. I came across this recipe sometime in the beginning of this year, but I haven’t been able to try it until I saw Vania’s posting on her orange muffin. She was talking about muffins that went “munjung” or translated loosely to English as high-dome muffins. Then I remembered this recipe. A recipe to be shared for sure.
The recipe is divided into 5 steps that you have to follow closely. Muffins are not hard to make, in fact the less you work on it the better the texture you want in a muffin. What I love about this recipe is that it makes a muffin that taste like a slice of cake. Very tender and very big in size indeed. The variety of add-ins are endless, you could make any kinds of muffins you want. I didn’t go crazy with the combination so I tried making apricot and shredded, sweetened coconut muffins—very nice, and also fresh peach (sweet, farm stand Elberta peach) with toasted pecans muffins—another winner. I wish I had fresh mango on hand, that way I could make mango and coconut muffins, a perfect combination for tropical taste in a muffin. You could make these muffins with or without glaze. I don’t really like my muffins too sweet so I skipped the glaze.
I personally think this recipe is a keeper, I’ll let you try it and let me know about it!
Moist and Delicious Muffins (the title is my own creation)
Makes 1 dozen muffins
Step 1: Start the batter
Position a rack in the center of the oven and heat the oven to 350 degree F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups
1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.
2. Add your choice of flavorings, fruits, chocolate, and nuts
Choose add-ins from the lists below, sprinkle them on the batter, and fold them in until just combined. (The batter will still be lumpy; don’t try to smooth it out.) Do not overmix.
Flavorings (Choose 1 or 2)
- Almond extract—1/2 teaspoon
- Ground cinnamon—3/4 teaspoon
- Coconut—3/4 cup dried, sweetened, shredded, or flaked
- Crystallized ginger—1/3 cup finely chopped
- Lemon zest—2 teaspoons finely grated
- Orange zest—2 teaspoons finely grated
- Vanilla extract—1 teaspoon
Fruit & chocolate (Choose 1 or 2, 1 1/2 cups total)
- Apricot halves, fresh (or canned, drained very well and patted dry), coarsely chopped
- Bananas, thinly sliced
- Blueberries, fresh or frozen (no need to thaw)
- Cranberries, fresh or frozen (no need to thaw), coarsely chopped
- Granny Smith apples, peeled and coarsely chopped
- Peaches, coarsely chopped
- Pears, coarsely chopped (no need to peel)
- Pineapple, fresh (or canned, drained very well and patted dry), coarsely chopped
- Raspberries, fresh or frozen (no need to thaw)
- Chocolate chips
Nuts (optional, if using, choose one, up to 3/4 cup)
- Pecan pieces, toasted
- Sliced almonds, toasted
- Walnut pieces, toasted
3. Fill the tin and bake the muffins
Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin coll on a rack for 15 to 20 minutes.
4. Make the glaze
The glaze can be made up to two days in advance; store in an airtight container at room temperature.
12 1/2 ounces (3 cups) confectioners’ sugar
One of the glaze flavorings below
Put the confectioners’ sugar in a small mixing bowl. Add the glaze flavoring, choosing from the list below, and whisk until smooth. The glaze should be thin enough that it will drip off of a spoon; if it’s more like a spreadable icing, thin it with water or the appropriate liquid, 1 tablespoon at a time.
Glaze flavorings (Choose 1)
Plain—6 tablespoons water
Maple—1 cup pure maple syrup
Lemon—6 tablespoons fresh lemon juice
Orange—6 tablespoons fresh orange juice
Pineapple—6 tablespoons pineapple juice
Cinnamon—6 tablespoons water, 1/4 teaspoon ground cinnamon
Ginger—6 tablespoons water, 1/4 teaspoon ground ginger
5. Glaze the muffins
When the muffins have cooled down but are still sligthly warm, use a table knife to separate the tops, and then invert the pan and pot out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.
The muffins are best served on the day they’re made. If keeping longer, store in an airtight container.
Source: Fine Cooking magazine, February/March 2006.
aduuhh paling sirik kalo liat orang lain bikin muffin dan berhasil kayak gitu. Tau gak mbak, daku udah bulak balik bikin muffin, kok gak ada yg sakseis yah?
makanya trauma dan males nyoba2 lagi 
cobain resep ini deh dit…dijamin sakseihh…;) aku juga takjub liat itu muffin berkembang gede selagi di oven. pokoknya kalo ngikutin pasti berhasil
Comment by dita — September 19, 2006 @ 7:02 am
Eliza…. thx bgt. Resep ini bakal sy print dan sy tempel di dapur. Biasanya sy bikin muffin itu mendadak, begitu nyadar besok gak ada sarapan u/ swami dan anak2. Uhhh…langsung aduk2 deh. Muffinnya Eliza ampe ngembang heboh gitu yah… Sy ntar pengen nyoba ‘apple-cinnamon’ muffin. Kayagnya mantaf bgt yah
Once again… Thank you sooo much Eliza. Dikaw baek banget, ampe terharu dakuw.
Sama2 Va…it’s my pleasure to help you and share a recipe or two!
Comment by Vania — September 20, 2006 @ 1:06 am
Wow, wow! Kudu di-clipping neh di bloglines gue. Nanti gue laporan hasilnya ya Liz. Mau beli nanas sama kalo ada blueberry beku dulu.
fans berat mangga
Liz, di sini start musim mangga neh. Tadi ke supermarket, mangga harum manis cuma 6000-an sekilo. Gue beli 3 kiloan, banyak banget, cuma 20 rebu
Iye..kudu-kudu banget-banget! Gue seneng nih ama ini resep, kalo elo bisa bantuin convert yok jadi coklat muffins yg pake coklat batangan di dlmnya. muffin ini mirip dg muffin-nya Costco yg gede & kayak kue itu. Gue gak tau gimana convert-nya. Wah…mangga lagi neh, bikin ngiler, gue pengen
Comment by Riana — September 20, 2006 @ 3:56 pm
Pake coklat batangan maksudnya gimana? Coklatnya dichop terus dimasukin ke adonan? Atau ditarok sepotong coklat batang yang rada gede di tengah-tengahnya?
Iya, coklatnya dipotong2 dimasukin ke adonan. Base muffin-nya juga musti coklat. Gue sih ada resep muffin coklat yg gue gak pernah bikin juga, tapi gak pake sour cream, melainkan buttermilk. Kalo elo bisa modified resep ini sih lebih bagus
Comment by Riana — September 21, 2006 @ 4:05 pm
Bitacle Blog Search Archive – Moist and delicious muffins
[...]
I made this post for Vania, the muffin lady, whose hobby is also baking anything yummy. [...]
Trackback by bitacle.org — September 22, 2006 @ 6:24 am
Itu gulanya ada gak ya di ingredient list? Apa mata gue yang cuplek?
LOL…sorry, gue lupa nyatet. Nih udah ada ya say
Comment by Riana — September 23, 2006 @ 1:53 pm
Elizaaa… judulnya tempting banget
. Gambarnya apalagiii.. 
Comment by Ritha — September 26, 2006 @ 8:40 am
Gue kemarin udah bikin yang versi coklat, Liz. Terigunya 1/2 cup gue ganti sama coklat bubuk, terus adonannya dikasih dark chocolate yang dichop (bukan chocolate chips). Adonannya sih jadinya gak terlalu berasa banget coklatnya, tapi chopped dark chocolatenya yang bikin enak dan moist. Menurut gue enak, gue suka banget. What a keeper! Thanks for sharing the recipe. This too will be my treasure. Poto menyusul!
Kembali…Kalo gitu kapan2 gue boleh coba yg coklat. Gue check lagi foto2nya di tempat elo
Comment by Riana — October 12, 2006 @ 2:28 pm
liz, di resepnya ada 1 cup whole milk artinya susu cair kan ya, liz? bukan susu bubuk ? barusan nyoba resep lain yang rasa kopi ada whole milk juga ingredients nya. syl masukin susu cair, lagi harap2 cemas nich – lagi di oven sekarang.
iya syl, itu whole milk = susu cair yg kadar lemaknya paling tinggi. udah dibales juga pertanyaan syl lewat email, soalnya baru bangun pagi hari ini baru ngeliat komen ini. coba dicheck emailnya ya
Comment by SyL — January 16, 2007 @ 2:20 am
hallo mba..
daku dah coba muffin ini, enak..suamiku suka sekali..
riry
Halo Riry…makasih ya udah mampir di blogku. Aku ikut senang kalo kalian pada suka sama resep yg aku posting
Comment by riry elbechari — April 24, 2007 @ 6:53 am
Wah jadi penasaran nyoba. Kayaknya yummy n wajib dicoba. Thanks resepnya ya
silahkan aja dicoba….:)
Comment by opin — April 26, 2007 @ 3:25 am
Hi there, how much muffins does the above recipe give us? Thanks.
Hi Chris, thank you for visiting my blog! The recipe yields 12 muffins using standard muffin pan.
Comment by Chris — June 18, 2007 @ 3:13 am
can i replace the sour cream with yoghurt or fresh milk ?
you could change sour cream with whole milk yoghurt or creme fraiche. but not milk, because milk is too liquidy. i think the author strived for a thicker liquid in the muffin mix.
Comment by drzaikk — January 17, 2008 @ 4:11 pm
Mbak Riana, permisi, mau di link resepnya. udah nyobain bikin muffin ini, memang delicious and moist. enak sekali
salah ya Con
Comment by coni — February 4, 2008 @ 2:00 am
oh dear so sorry, kok bisa gue ketuker yah blog riana and eliza
. soalnya dua dua ni tempat gue belajar baking 
. eniwei, Eliza, TFS the recipe, saya udah cobain, memang enak sekaliiiiiiiiiiii 
suami sampe ketagihan 
hehehe…gak apa2 Con, seneng bisa bagi2 ilmu, apalagi kalo ilmunya enak ya
Comment by coni — February 4, 2008 @ 2:04 am
dear ci eliza, ada yang dalam bahasa indo ga? hehehe, klu ngeliat resep inggris jadi mabok! jadi semangat….
deasy say…gak ada tuh resep bhs indo nya, soalnya kan ini langsung ambil dari majalah sini. email saya deh deas, coba kamu perlu penjelasan utk cara bikinnya?
Comment by deasy — March 9, 2008 @ 12:41 am
Liz,
baking soda apa ya equivalennya di sini hihihi… cair ya Liz ?
Comment by >Lisa — March 11, 2008 @ 2:52 am
Liz, gue kopi ya resepnya. akhirnya gue ngga pake baking soda tapi pake terigu yg ada yeast nya.
Excellent recipe! thanx
Comment by >Lisa — April 23, 2008 @ 10:50 am