Sugar High. Nicole Hampton
in my opinion, are best when folded into the sweet, light batter of a muffin. These are everything you want in a blueberry muffin (or a loaf cake—see also my recipe on page 48!): not too sweet and perfect for breakfast or dessert. Or lunch dessert—it’s a thing.
MAKES 18 MUFFINS
2
1
⁄2 cups all-purpose flour⁄2 teaspoons baking powder
2
1
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
1⁄2 cup unsalted butter softened11⁄4 cups granulated sugar2 eggs2 teaspoons vanilla extract1 cup buttermilk2 cups blueberries2 tablespoons coarse sugar
Preheat the oven to 375°F and line 18 muffin cups with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat together the butter and granulated sugar until fluffy. Add the eggs and vanilla, and mix until well blended. Add the flour mixture and buttermilk in alternating additions, beginning and ending with the flour mixture, beating until well mixed before adding the next addition. Fold in the blueberries until they are evenly distributed.
Scoop the batter evenly into the muffin cups and sprinkle the tops with the coarse sugar. Bake until the tops are light golden brown, and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Cool in the muffin pans before removing and serving.
BLUEBERRY MUFFINS
35
BISCUITS, SCONES, MUFFINS & QUICK BREADS
Poppy seed muffins have always been one of my favorite types of muffins. This citrus variety is a bit unusual, offering a new take from its sister lemon flavor, but it makes sense to have a little orange juice with breakfast, right, folks?
MAKES 12 MUFFINS
2
1
⁄4 cups all-purpose flour
1
⁄4 cup granulated sugar1⁄2 teaspoons baking powder
2
1⁄2 teaspoon salt1 egg
1
⁄2 cup whole milk
1
⁄2 cup orange juice
1⁄4 cup unsalted butter meltedFinely grated zest of 1 orange1 teaspoon vanilla extract
1⁄2 teaspoon orange extract (optional)2 tablespoons poppy seeds
1
⁄4 cup coarse sugar
Preheat the oven to 375°F and line 12 muffin cups with paper liners. In a large bowl, stir together the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, orange juice, melted butter, orange zest, vanilla, and orange extract, if using. Pour the egg mixture into the dry mixture. Stir together until just combined—do not overmix. Gently fold in the poppy seeds.
Evenly scoop the batter into the prepared muffin cups. Sprinkle the tops with coarse sugar. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.
ORANGE–POPPY SEED MUFFINS
36
BISCUITS, SCONES, MUFFINS & QUICK BREADS
There is one thing that my husband asks me to bake every time he has the chance—pumpkin muffins. I only ever make them in the fall, but here we are, it’s fall. Or at least it will feel like fall when you bake up these autumn treats.
MAKES ABOUT 16 MUFFINS
FOR THE MUFFINS2 cups all-purpose flour1 teaspoon ground cinnamon
3
⁄4 teaspoon baking soda
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground nutmeg
1
⁄2 teaspoon ground ginger
1
⁄4 teaspoon ground allspice
1
⁄8 teaspoon ground cloves
3
⁄4 cup granulated sugar
1
⁄3 cup firmly packed brown sugar
1⁄2 cup vegetable oil3 eggs1 cup pumpkin puree2 teaspoons vanilla extract
FOR THE CRUMBLE6 tablespoons unsalted butter melted
3
⁄4 cup all-purpose flour
1
⁄2 cup firmly packed brown sugar
1⁄2 cup granulated sugar1 teaspoon ground cinnamon
For the muffins: Preheat the oven to 375°F and line 16 muffin cups with paper liners. In a bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, ginger, allspice, and cloves. In a large bowl, beat together the granulated sugar, brown sugar, and oil until combined. Add the eggs, pumpkin, and vanilla, and stir until combined. Slowly add the flour mixture, and beat until the batter is smooth. Fill each muffin cup about three-quarters full with the batter.
For the crumble: In a bowl, stir together the melted butter, flour, brown sugar, granulated sugar, and cinnamon until the mixture is crumbly. Sprinkle the top of each muffin cup with the crumb mixture, dividing evenly.
Bake until a cake tester inserted into the center of a muffin comes out clean, 20 to 22 minutes. These muffins can be enjoyed warm or completely cooled!
PUMPKIN-SPICE MUFFINS
39
BISCUITS, SCONES, MUFFINS & QUICK BREADS
Crumb cake is the perfect brunch dish. It’s not too sweet, the crumbs are super delicious, and it’s great for dessert too. Lucky us. This one is full of cinnamon and topped with big hearty crumbs.
MAKES 8 TO 10 SERVINGS
FOR THE CAKE
1
⁄2 cup unsalted butter softened
3⁄4 cup granulated sugar2 eggs2 teaspoons vanilla extract
1⁄4 cup sour cream1 cup cake flour1 teaspoon baking powder1 teaspoon salt1 teaspoon ground cinnamon
FOR THE CRUMB TOPPING2 cups cake flour
3
⁄4