Monday, October 25, 2010
I love muffins so you'll probably see a few muffin recipes posted here. Obviously they're not something I eat every morning but once in awhile it's a nice treat. In August, I visited my brother and his family in Oregon. Cooking is one of our family's favorite things to do when we're together. We dig out our favorite recipes as well as add some new ones each time we visit. We now have extra help in the kitchen from my niece and nephew, ages 9 and 6. They're both little chefs in the making. We had some delicious strawberries and blueberries leftover from earlier in the week. This muffin recipe seemed like a good way to use them up.
We made these muffins when the strawberries were super sweet. We decided to combine strawberries and blueberries, but you can do what you like. We found that these muffins only got better with time so don't worry if you can't eat them all in one sitting!
This is a Martha Stewart recipe and we pretty much kept to the recipe except that we didn't put the muffin icing on top. I figured they had enough sugar. I have included the icing recipe below in case you want to use it.
10 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons cinnamon
1/4 teaspoon salt
1/2 vanilla bean, split and scraped or 1 teaspoon of vanilla extract
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cups fruit
Preheat your oven to 400 degrees.
Spray a muffin pan with non-stick cooking spray. Combine flour, baking powder, cinnamon and salt in a bowl. Whisk to combine.
In another mixing bowl, combine butter, vanilla, milk, sugar and egg. Mix to combine. Fold butter mixture and fruit into flour mixture - the less you mix the better.
Spoon 1/4 cup of batter into each cup. Top with 2 tablespoons of streusel on top of each one. Bake for 15-17 minutes. Let cool for 15-20 minutes before removing from pan. Transfer to a wire rack. When completely cool, drizzle with icing if you'd like. Makes 1 dozen
5 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/4 teaspoon cinnamon
Pinch of salt
Combine all ingredients in a medium bowl. Use your fingers to mix until mixture is moist and crumbly.
2 tablespoons freshly squeezed lemon juice
1 cup confectioners' sugar
Combine ingredients in a bowl and mix until mixture is smooth. Drizzle over muffins.
Adapted from Martha Stewart Living Annual Recipes, 2003