Ingredients

• 2 c. (240 g) all purpose flour, plus extra
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. (4 oz) butter, softened
• 1 c. (200 g) granulated sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 c. milk
• 2 1/4 c. diced strawberries (divided)
• 2 tbsp. turbinado sugar

Preparation

Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef

Ingredients

• ½ cup melted unsalted butter, more for greasing tins
• 2 ½ cups whole wheat flour, preferably pastry flour
• ¾ to 1 cup sugar, depending on sweetness of fruit
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
• 1 egg, beaten
• ½ cup buttermilk

Preparation

Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.

Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Mark Bittman, NYT

Ingredients

• Nonstick vegetable oil spray
• 2 3/4 cups all purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1/2 cup plus 1 tablespoon mild-flavored (light) molasses
• 1/2 cup buttermilk
• 1/2 cup chopped crystallized ginger, divided
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoons (or more) water

Preparation

Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.

Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.

Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

Bon Appetit December 2005

Ingredients

• 1/2 c. butter, softened
• 1 1/4 c. sugar
• 2 eggs
• 1 1/4 c. cooked, mashed sweet potatoes (1 lg. sweet potato, about 1 lb.)
• 1/4-1/3 c. milk
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 c. raisins
• 1/4 c. chopped pecans

Topping:

• 2 tbsp. sugar
• 1/4 tsp cinnamon

Preparation

Preheat oven to 375. Cream the butter until light and fluffy. Gradually add the sugar, beating on medium speed. Add the eggs, one at a time, beating well after each addition. Stir in the sweet potatoes and milk. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Add to the creamed mixture, stirring just until moistened. Fold in the raisins and pecans. Spoon the batter into greased muffin pans, filling 2/3 full. Mix together the sugar and cinnamon and sprinkle liberally over each muffin. Bake at 375 for 25-27 minutes.

Penzey’s Muffins

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1 tbsp lemon extract
• 1 tsp vanilla extract
• 4 eggs
• 1 tsp minced lemon peel, rehydrated in 1tbsp water
• 1/2 cup sour cream
• 1/4 cup blue poppy seeds
• 2 cups AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk

Preparation

In a small bowl, combine flour, baking powder, and salt. In a larger bowl, beat together sugar and butter until well blended, then add the lemon extract, vanilla extract, and eggs and beat until fluffy. Mix in lemon peel, sour cream and poppy seeds. Add the flour mixture and milk in alternating increments, beating and scraping after each addition. Batter should be thick and fluffy.

Fill cupcake liners approx. 2/3rds full. Bake for 20-24 minutes, rotating pans half-way.

Penzey’s Spices