Make me a muffin -- a Chowhound Challenge
Hello all Chowhound Home Bakers:
I'm having a small muffin crisis. I'm looking for some really good muffin recipes, and my criteria are below. I'm sure the hounds out there have some fine muffin recipes squirrelled away, and I want them.
A good muffin, (in my opinion)
-is full-flavored (not necessarily super-sweet, but sweet is good in a muffin) NOT BLAND
-has good, moist, but not gooey texture
- can have a topping (streusel, or glaze, etc), or not
-can be high-fat, mid-fat, or low-fat -- I don't care, as long as it's really fully flavored. I'm only going to eat one of these muffins a day, with my morning coffee, so I want it to be good and I am not so concerned about fat or calorie content
-can be made with white or whole wheat flour, or combination, or bran, oatmeal, etc, I don't care AS LONG as it's good!
-can have fruit, or not
-can involve jam/preserves, or not
-standard muffin size preferred (preferablly not Giant or Mini-muffins, but if the recipe is really fantastic I will adapt it)
As you can see -- I'm just basically looking for a good, intensely flavored, deliciously-textured muffin. I'm set on scone recipes, so no need to share those. I have what I've come to consider the finest blueberry muffin recipe in existence (a very high-fat, rather labor-intensive streusel-topped blueberry muffin from Fine Cooking magazine) so I'm not actively looking for a blueberry muffin recipe anymore. However, if you have one that you have tried and tested and consider to be really extraordinary, please share.
My all-time favorite muffin, alas, now lost to antiquity, was made by the office cafeteria at the company I worked at during my college summer job. It was a really intensely-flavored, sweet, moist-in-the-middle but crispy on the outside orange muffin. It was so very good, even with the bad black office coffee that I used to drink by the quart then. Yummy. Orange muffins are still my favorite -- and seem to be the holy grail of muffin flavors. I've found pretty good orange muffins again, but none to compare to that one. A full-flavored orange muffin is really hard to make, apparently. Extra points to anyone who provides me with an excellent orange muffin recipe.
BUT, I'm opening this challenge up to the fine bakers out there on the Home Cooking board. If you have a really good muffin recipe (and if it's fussy and hard to make I don't mind -- flavor is key), and are willing to share, I will take it from the board and test it. After a few submissions I will decide if there is a winner, and I will email that person a Cooking.com gift certificate. Yes, I'm willing to pay for fantastic muffin recipe.
I eagerly await the entries....
Mrs. Smith
Mar 07, 2005 01:16PM
I suspect you could recreate those wonderful orange muffins with a standard commercial white muffin mix, a little zest and sub OJ for the water...says she who used to make such muffins for a living. Everyone poopoos the mix, but it makes a great muffin.
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What a great challenge! I tend to focus on the healthful, as my children like muffins and it's a way to sneak good stuff into them.
Here's my latest:
This is based on an Eating Well recipe for Apple Bran Muffins.
1/2 c. raisins, dried cranberries or a combination of the two
1 1/2 c. whole wheat pastry flour
2 1/2 t baking powder
1/2 t salt
1/2 t ground cinnamon
1/3 c wheat germ
1/3 c flaxmeal
1 large egg, lightly beaten
1/2 c lowfat or soy milk
1/2 c pumpkin butter
1/3 c packed light brown sugar
1/4 c canola oil
2 T molasses
1 c finely diced peeled fresh or dried apple, or a combination
Preheat oven to 375. Spray a standard 12-cup muffin tin with cooking spray and set aside.
Mix well in a large bowl the flour, baking powder, salt, cinnamon, wheat germ and flaxmeal.
Whisk well in a medium bowl the egg, milk, pumpkin butter, brown sugar, oil and molasses.
Add wet ingredients to the dry and add the fruit. Mix with as few strokes as possible until dry ingredients are moistened and the fruit is distributed. A bit of flour showing is ok.
Divide evenly among the muffin cups. Bake on center rack about 20 minutes or until the tops spring back when lightly touched. Let cool in pan for five minutes, then place on a rack to cool a bit more.
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Looks very good -- i will definitely give it a try.
Question about 2 ingredients:
What is flaxmeal?
Where/how do I get/make pumpkin butter?
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Trader Joe's has pumpkin butter, I believe, if you have one near you.
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Flaxmeal is ground whole flax seed. I use Bob's Red Mill brand, available at Trader Joe's and some supermarkets. You could also buy whole flax seed and grind your own.
I got the pumpkin butter at Trader Joe's. I think you could successfully sub canned pumpkin puree and add some spices. The pumpkin butter is slightly thinner than the puree (thicker than applesauce, though), so a little water or apple juice woud be a good addition.
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I have been baking muffins recently (weekly) and find the recipe for basic muffins, with variations, in the Joy of Cooking(revised edition)to be excellent. I substitute whole wheat pastry flour for 1/2 of the flour. The recipe has suggestions for varying amounts of fat. I have made blueberry, apple, lemon poppy seed. The carrot muffin recipe is excellent too.
I recently bought the King Arthur bread bakers companion (something like that) but haven't used it yet. The recipes look similar.
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I have a recipe for cranberry-buckwheat muffins from the bert greene grains cookebook that I think meets your criteria.
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You might like Pomegranate Ginger Muffins. The recipe's in the link below.
Link: http://homecooking.about.com/library/...
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Hey I just noticed this!!! I posted a topic asking for ideas what to do with the bounty I have. Thanks I'm trying these!
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What's up with saying you have the best blueberry muffin recipe in the history of the world and not sharing? I need a great blueberry muffin recipe. Please share.
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I would love to share! I get gently reproved (and removed by the moderators!) when I infringe on copyrights.
I don't have the mag with me now -- but it was from one of last year's Fine Cooking issues. I think 2004, anyway, maybe late 2003. I'll check later when I'm near my kitchen. I will try to paraphrase properly -- it's a very good recipe indeed (a bit indulgent on the butter and sugar side, but, hey, if you're only going to have one per day...:)
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Mrs. Smith, Chowhound allows you to post a recipe from a copyrighted source if you paraphrase the instructions (verbatim ingredient lists are fine).
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Hello Muffin,
I've got the "best" blueberry muffin recipe. It's at least the best blueberry muffin recipe to me -- and this might say something about my tastes :) It even says in the Fine Cooking mag it comes from (it's the July 2002 edition) that this is a muffin that's more like a dessert or an afternoon snack. That's the kind of muffin I like with my morning coffee or tea :) If I could find a orange muffin recipe this good, I would be set!
Blueberry Muffins with Cinnamon Crumble
12 regular or 6 large muffins
For the crumble:
1/2 cup all purpose flour
1/4 cup packed brown sugar
Scant 1/2 teaspoon ground cinnamon
2 ounces (1/4 cup) cold unsalted butter, cut into small pieces
For the Muffins:
Butter and flour for the muffin fins, or paper muffin liners
6 3/4 ounces (1.5 cups) all purpose flour
2 ounces (1/2 cup) cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon grated or ground nutmeg
4 ounces (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
1 cup fresh blueberried, picked over, or wild frozen Maine blueberries (IQF-"individually quick frozen" is best)
Paraphrase: Heat oven to 350. Make the crumble by combining flour, brown sugar, and cinnamon. Add butter and work in with fingertips or pastry belnder until uniform and moist. Cover with plastic wrap and set aside
Make Muffins: Butter and flour 12 regular or 6 large muffin tins or line with cupcake liner. Sift together both flours, baking soda, baking powder, salt, cinnamon, and nutmeg in a small bowl. In an electric mixer, cream butter and sugar until light and fluffy, about 3 mins. Add eggs, one at a time, beating after you add each one. Scrape sides and add vanilla. On low, add flour mixture in three additions, alternating between buttermilk in two additions. Gently fold in the berries with a spatula. Spoon into the muffin cups until they are almost full.
Scatter a good amount of crumbel over the batter in the muffin cups. There may be more than you need.
Bake until the tops are golden and springy to the touch. Also, use a cake tester, which should come out clean. 20-25 minutes for regular muffins, 30 to 35 for large. Cool in the muffin tin for 5 minutes, then turn out onto a rack. Serve warm or at room temperature
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I highly recommend you make the golden grand marnier cake in 'The Cake Bible' as cupcakes and call them muffins. If you don't have The Cake Bible
(by Rose Levy Beranbaum) and cant find the recipe on the web I can post it for you.
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Good idea! I will try that. I've got the Cake Bible and have been baking from it for years. I never thought to convert a cake recipe into a muffin (but why not, I just want a little cake for breakfast anyway). That is a great idea. I will officially add this idea to the contest :)
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Oh – my – goodness! I made these for breakfast this morning and they were the lightest, fluffiest muffins I’ve ever eaten in my life. I couldn’t believe a muffin could be that good. I asked my guests if they wanted butter or jam or anything on them and they said absolutely not; they don’t need a thing. And they don’t. I only had small muffin tins, so I ended up making 16, and three of us ate 9 of them. It was only by force of will that we stopped at that many. I’ve got the rest in the freezer and am eager to see how they’ll reheat. Can hardly wait. Thank you, Mrs. Smith—wherever you are.
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if you have been reading Fine Cooking for a while, you may remember "Doughnut Muffins" -- these are awesome. Even better, you can make the dough the night before and bake in the morning. Here's a link. I hope you like!
Link: http://www.taunton.com/finecooking/pa...
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The best muffin I've ever had, listed below. 1/2 of what the recipe called for I used whole wheat pasty flour. I also didn't have any butter and used butter flavored crisco and raw sugar instead of refined. Don't overcook. They were moist and rich and full of flavor. We literally didn't keep them around for 3 days (there were two of us and 8 of them).
Good luck.
Link: http://www.epicurious.com/recipes/rec...
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I'll vouch for these - they are GREAT muffins!
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Well thanks for vouching. My muffin submission would've won this long gone by muffin challenge if it'd been seen through to the end. So ill just proclaim myself the winner!
Where the heck is Mrs. Smith, anyway? Good lord that was almost two years ago.
At some point I ended up removing the coconut, adding chocolate chips and peanut butter to this recipe to create my fav muffin ever.
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How much peanut butter and chocolate chips? :)
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Oh lord - I have no idea. Let me find where I've written that down and I'll get back to you.
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I make Moist & Chocolatey Zucchini Muffins (see link below).
Note: Instead of walnuts, I use roasted pecan halves on top of the muffins. Additionally, I add 1/3 cup more chocolate chips to the batter *and* top the muffins with a few chocolate chips before baking (12-15 mins).
Link: http://www.epicurious.com/recipes/rec...
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I like these moist, well-flavored pumpkin miffins, which are also fairly low in fat (I adapted a recipe from epicurious). They're good made with all white flour, all whole wheat pastry flour, or a combination. You can also adjust the amount of sugar by a bit to your taste. You can make anywhere from one to two dozen muffins (in regular muffin tins) depending on the size you like.
Pumpkin Muffins
Sift together and set aside:
3 cups flour
2 teaspoons each ground cinnamon and nutmeg
1 teaspoon each ground ginger, cloves, and allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Beat together in a large bowl:
3 large eggs
3/4-1 cup brown sugar
3/4-1 cup sugar
2 cups pureed pumpkin
1/2 cup vegetable oil of your choice
1/2 cup buttermilk
Beat in dry ingredients just until blended (it will be thinner than most muffin batters). Pour into greased muffin tins, and bake in an oven preheated to 350 degrees for 20-30 minutes (depending on size) until a tester comes out clean. Turn out onto a rack to cool.
Optional: when muffins are cool, swirl tops in a glaze made from powdered sugar and lemon juice (not necessary, but a very nice complement).
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Well, I'm afraid these muffins may violate an unwritten rule of your contest--the directions specifically indicate not to freeze them (and I assume you're planning them with that one a day consumption rate?). Regardless, I'll post with a thought or two on the no freezing thing at the end.
Ok, first the story behind them. My mom sent me to big box bookstore to find a cranberry muffin recipe. Not any one in particular, just to check some out. So, I sat down in the cookbook section and looked in a bunch of books for one that I thought might be good. This is one of the ones I copied out, and it has become a family favorite every since. I have no idea what cookbook I got it out of, and the directions are well paraphrased, because there was no way I was going to copy stuff down verbatim!
Cranberry Apple muffins
Preheat oven to 350F. Makes 12 muffins (grease tins).
Ingredients
1c AP flour
1/2c ww flour, oat brain or AP flour
1 tsp baking soda
1/4 tsp. salt
2 large eggs
3/4 cup packed brown sugar
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup diced unpeeled tart apple (roughly 1/2-3/4 of a medium sized apple)
3/4 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Mix 1st 5 ingredients in large bowl.
Mix eggs, sugar, oil, vanilla. Stir in apples, cranberries, walnuts. Pour all of this into dry ingredients, stir until just mixed. Pour into greased tins, bake 20-25 min. DO NOT FREEZE.
My guess is that you aren't supposed to freeze because of the nuts, but that's just a guess. I've never tried freezing them, with or without nuts (I love nuts, so hate the idea of leaving them out.) I love cranberries, but don't really like orange in baked goods (sorry, I know you're looking for the perfect orange muffin, and maybe if I had had them, I wouldn't be opposed!), so was pleased to find a cranberry recipe that didn't have an orange counterpart. It's a fairly 'hearty' muffin (not at all delicate with fine crumb type thing). I've only ever made them with the ww flour, never the AP or oat bran additions. I love these muffins.
Smokey
P.S. Just let me know when you need my address for my gift certificate!
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These look good. I notice they call for oil instead of butter. Does anyone have a preference? I will often find I don't have enough butter left on Sunday am for my favorite muffin recipe. Last week I made some with veg oil instead, and they were good, and stayed moist for a long time. Thoughts anyone?
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I've never made them with butter, only with oil, so can't comment. My guess is that using melted butter in the recipe instead would work fine. Some people definitely prefer butter because of flavor or oil because of transfats issues. In a muffin recipe like this, it's pretty forgiving, so I think you could go either way and it would be fine.
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Found Oatmeal apple muffins recipe on the internet. The texture is really good, the apple flavor isn't really there, I might try a different apple (I used fuji's) and trying small cubes instead of grating, but overall these were good. Next time, I'd toast the nuts first to give them more flavor.
Link: http://www.recipezaar.com/84869
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muffins with a cute story:
http://mylittlekitchen.blogspot.com/2...
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This is for Mrs. Smith. While looking for a pumpkin muffin recipe I saw your plea for a really good orange muffin recipe, and I wanted to let you know that I haveone that is fantastic. I found it years ago in The Brooklyn Cookbook (as I recall) and it is made by first quartering and food processing a whole orange, rind and all, which gives it the most incredible orange taste you can ever imagine. I have been meanung to use it as a base for orange blueberry muffins, as I think the combo would be fantastic, but have yet to do so. If you would like the recipe, I will happily post it for you if you would like.
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I haven't seen Mrs. Smith around (though it would be great if I was wrong). But know that I'd love your recipe, when you get the chance to post it. Thanks!
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I haven't seen Mrs. Smith in a long time either. She was an infrequent poster even before the 'upgrade' (she had had a chowpup recently), and I don't think I've seen her post-upgrade at all. <sniff>
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Hi rose water,
I have been going through my recipes today, and happened upon that recipe you asked for, which I had been unable to locate due to the mess my recipe file was in. Happy to post it for you now. It is truly just about the most flavorful muffin recipe I have ever tasted, and it's drop-dead easy. I hope you enjoy it.
Adele Horowitz's Mother's Muffins (adapted from The Brooklyn Cookbook)
2 1/2 cups flour
4 tsp. baking powder
1/2 tsp salt
1 stick (4 oz.) unsalted butter
1 cup sugar
3 eggs
1 whole orange, including rind, seeds discarded, orange washed (be sure to buy a nice juicy thin-skinned orange for this, to ensure enough juice and to avoid too much pith, which could make it bitter))
1/2 cup milk
Sift flour, baking powder and salt. (I don't. I just whir them up in the food processor before adding the butter)In food processor, work butter into dry ingredients until they are at the "coarse meal" stage. Put into a bowl. In food processor, put in sugar, eggs and orange, whioch you have cut into pieces, and whirl till orange is in tiny bits. Add milk. Stir this into dry ingredients until just moist.Don't overmix. Bake at 350 degrees for 25 minutes (the recipe actually says 45 minutes, but this has to be wrong) or till lightly browned and a toothpick comes out clean. Let rest in muffin pan for a few minutes before turning out.
For a coffe cake, pour into a greased 10" tube pan and bake for 45-660 minutes.
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Thanks! That sounds fantastic. I appreciate the recipe (and understand the organizational challenges...)
As for these being the most flavorful muffins you've had, I'm excited to see how these match up to Caitlin McGrath's spiced pumpkin muffins. At risk of fanning the flames of this already very competitive thread :) , I'd have to say that Caitlin McGrath's pumpkin muffins are really intensely flavorful. I made them the other day, and was really excited about them, and was totally impressed that even I could create such a thing (I'm a savory gal, and not a baker by any means). Hence the picture of the batter and all: http://www.flickr.com/photos/rose_wat...
I used 1/2 the batter for muffins, and baked half in a loaf pan for about an hour. The only other modification I made was to add a cup of walnuts.
Moist, spicy, and lovely. Thanks, Caitlin!
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I like the C.I. basic muffin which is good plain or you can doctor up as: mocha chip, apricot almond, raspberry almond, cranberry walnut orange, lemon blueberry, lemon poppyseed, banana walnut. Here's the basic, if anyone wants a variation, just ask and I'll add it.
3 c flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp butter, softened
1 c minus 1 tbs granulated sugar
2 large eggs
1 1/2 plain low fat yogurt
vegetable spray or additional butter for greasing tins
Preheat oven at 375. Whisk flour, b powder, b soda, salt.
Cream butter and sugar until light and fluffy about 2 mins. Add eggs, one at a time, beating well after addition. Beat in half dry, 1/3 yogurt, remaining dry, in two batches, alternation with yogurt.
Put batter in greased tins. Bake 25-30 minutes until brown. Set on rack, 5 minutes, remove.
To add cinnamon to top, dip muffins in warm butter and dip in mixture of 1/2 c. sugar, 2 tsp cinnamon (this is really good).
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My neighbour at the cottage makes the most amazing muffins. The recipe is at home but the secret ingredients are a whole orange (peel and everything) in the food processor and lots of dates, chopped finely. It is amazingly moist with an intense orange flavour. I will dig out the recipe if this one interests you.
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Here the recipe:
Swamper's Muffins
1 1/2 cups flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 whole orange
1/2 cup orange juice
1 egg
1/2 cup melted butter
1/2 cup dates or raisins - I prefer the dates
Place all dry ingredients in a bowl and mix.
Cut orange in six pieces and grind all wet ingredients in a blender, including dates or raisins.
Mix wet with dry until blended.
Place in individual cups in a muffin tin and bake at 400 degrees for 20 minutes.
Makes 12 medium to large muffins.
Enjoy
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I love the muffins on the kellogs all bran box. I always add raisins.this is the one recipe I always come back too.
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The muffin I've made for years and can't stop eating (yes, this is my criteria for good food) is a Moosewood (original recipe) banana bread recipe with chocolate chips added. The whole wheat flour and chocolate chips together are a nice balance of healthy and decadent. They have the perfect texture the first day but the tops get soggy as they are stored--and if they are over-cooked, they can turn out dry.
I used to make a terrific morning glory muffin with carrots, raisins, pecans and pineapple in large batches--but have no idea where the recipe is. Hmm. I remember it's written inside a cookbook flap and will look for it if you are interested?
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my mom had a gorgeous banana bread recipe that was great as muffins, fluffy and not too sweet, it had marmalade in it. i can find the recipe if you'd like
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banana bread/muffins, with Marmalade? recipe, yes, please!
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ok i will phone my mom and ask, i will post it soon, keep looking
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ok, here goes, this makes a lot of muffins as its adapted from a bread recipe..so feel free to half it.
2 cups sugar
1 cup oil
6 ripe bananas
3/4 cup marmalade
4 eggs
2 cups white flour
1 cup whole wheat flour
1 cup bran
2 tsp baking soda
1/2 tsp salt
1/2 cup coconut
mix it all together in a bowl (it doesn't really matter which order) and pour ino muffin cups, bake for 30 minutes for muffins or 40-45 min for bread loaves, at 375 F.
works even better if you take bananas that are turning brown and freeze them first, they get black and mushy, and it really brings out the banana flavor
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this would be good with a few walnuts or maybe pecans added too
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These sound really good ... I'm not a big fan of coconut (and not much of a baker although I can follow a recipe), any ideas for using something other than coconut?
TIA
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I'm not a fan of coconut either, but I usually just leave it out in a recipe or in this recipe you could substitute it with another nut, such as walnuts or pecans as RiJaAr mentions (thanks RiJaAr!)
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the coconut is optional, sometimes i don't put it in, it tastes the same, you actually can't really taste the coconut in it, it just adds a little something
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The following recipe is good and a bit healthier with the substitution of whole wheat pastry flour, butter instead of margarine (shudder) and slightly less honey/molasses than the amount of sugar listed, (mostly honey with just a bit of molasses to give the brown sugar flavor without the sugar edge). The brown sugar is okay, too, if you prefer:
http://www.bobsredmill.com/recipe/det...
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Cook's Illustrated also has the best recipe for a bran muffin I've found yet. I believe it's in the '98 collection, called something like Bakery Bran Muffins, and includes butter, sour cream, molasses, wheat bran, and raisins.
I also found a recipe for "Happy Morning" muffins, what's often Called "Morning Glory" muffins. It's from a cookbook called Small Batch Baking. It's basically a less sweet carrot cake without the frosting, and fabulous. I prefer to make muffins in small batches, 'cause they're so much better fresh.
As to the orange muffins, try using Boyjian (sp?) orange oil. You won't need much. That, and orange juice for the liquid should do the trick. The bakery that made those muffins may have used Fior di Sicilia or a similar flavoring, which is a mix of vanilla and citrus. It's what pannetone smells like, if that's familiar. The only source that I know sells to the public is King Arthur Flour Co., and it's pricey, but a little goes a long way.
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This is my favorite muffin, raspberry cream cheese. I don't make them often because I will just eat them all until they are gone!
http://www.bakingbits.com/Recipes/muf...
I'm working on a raspberry ricotta muffin made with fresh raspberries...still has some kinks to work out.
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I wish you could have been with me this morning at Du Pars. They have the best bran muffin I have EVER had in my life which is why I am here looking for that magic ingredient that made the top so sweet and chewy like a fabulous oatmeal cookie only bran. Is it honey? This is an OLD place in Los Angeles with 3 locations, all of which feature this fabulous muffin. I made a special trip just to pick up 2 of them and for $2.75 each no less!!!
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Well this is fun to bring back.. and since I saw one Eating well muffin up top, I wanted to add this one - which is similar to the Apple Bran, but quite possibly the best thing ever:
Orange-Date Pumpkin Muffins
http://www.eatingwell.com/recipes/ora...
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Orange-Raisin Muffins
1-3/4 cups all purpose flour
1-Tbsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 egg, beaten
zest from 1 medium orange
juice from 1 medium orange (or 1/4 cup orange juice)
1/2 cup milk
1/3 cup vegetable oil
3/4 cup raisins (I use golden raisins)
Preheat oven to 400 F.
Mix dry ingredients in a bowl (flour, baking powder, salt, sugar).
Mix wet ingredients in another bowl (egg, orange zest, orange juice,
milk, oil). Combine ingredients, stir until just mixed, don't beat.
Fold in raisins. Spoon into 12 standard muffin cups. Fill cup each about
half full (abou