Last weekend, after I put my
oatmeal cranberry cookies in the oven, I decided that since I already had everything out and was in a baking sort of mood, I would make some muffins. I love me some muffins. And it has been far too long since I’ve made any!
Enter the perfect cookbook for the occasion:
Mad About Muffins: A Cookbook for Muffin Lovers, by Dot Vartan. I have had this cookbook forever it seems. I have numerous recipes marked, but honestly, I’m not sure I ever actually baked any of them! The cookbook has so much to offer and is broken into delectable categories, like these (to name a few):
“Everyone’s Favorites” (Basic, Blueberry, Dill, etc.)
“Garden Variety” (e.g., Butternut Squash, Vegetable Cheese, Sweet Potato)
“For Chocolate Lovers” which leave me wanting a big glass of milk just reading the recipes (e.g., Chocolate Caramel (oh boy!), Banana Chocolate, Peanut Butter Chocolate)
“Variations on a Cake” (e.g., Apple Cheesecake, Lemon Shortbread, Four Chip)
Yum. Don’t they sound good? There is even a recipe for a Wine and Cheese muffin! Whoa. Anyway, besides being full of yummy recipes, it’s also full of cute illustrations.
I decided to make Mixed Berry muffins, using the Blueberry Muffin recipe from the book. I had a variety of frozen berries on hand- blackberry, blueberry, and raspberry- so I used those. I should also point out that I don’t use a regular muffin tin, I have these muffin bakers that look like little flower pots. I love them. I am kicking myself for not snatching up a like-new set I saw at Goodwill a while ago. The pots make larger muffins, so I always end up with fewer than the recipe indicates and I typically have to adjust the baking time.
Blueberry (or Mixed Berry, if you prefer) Muffins
6 Tbsp softened butter
2/3 C. granulated sugar
2 eggs
1 Tsp. vanilla extract
2 Tsp. baking powder
1/4 Tsp. salt
2 C. sifted all-purpose flour
1/2 C. milk
2 C. fresh or frozen blueberries (or other berries to suit your fancy)
Streusel Topping:
2 Tbsp. butter
2 Tbsp. brown sugar
1/4 Tsp. cinnamon
1/2 C. chopped walnuts (ew, totally optional)
Heat oven to 375. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Add the vanilla extract, baking powder, and salt. Mix in half of the flour and the milk alternately, mixing gently by hand. Then add the remaining flour and milk. Stir in the blueberries. Fill greased muffin tins or foiled paper.
To make the streusel topping, cut the butter into small pieces and mix it with the brown sugar and cinnamon (and walnuts, if that’s your thing). Sprinkle the topping over the batter. Bake 25-30 minutes until muffins are lightly browned. Makes one dozen muffins…unless you’re using bigger muffin bakers, like me...then it makes 9-10 muffins.
One thing that struck me about these muffins was the thickness of the batter. I seriously thought I shorted the milk, but I know I didn’t. I made the streusel topping, but mine just didn’t work like it should have- mine ended up being like cinnamon butter, so I just put a small glob on each of the muffins. I think next time I will leave out the streusel topping completely or maybe use a mixture of cinnamon and sugar. I actually like to sprinkle a little sugar on top of the muffin when I heat it up to eat. Mm.
The muffins were so good! They were very moist and cake-y.
Mm, hello lover.
I actually ate mine with a fork, rather than risk them falling apart in my hand. The muffins didn’t dry out over the course of the week, either! I froze a few of the muffins for later, and they were just as good as when they were fresh out of the oven.
As usual, I would love to know if you try the recipe and if you like it …and if your batter turns out super-thick like mine.
Do you have any fun specialty cookbooks? Any favorite muffin recipes you care to share??
