Muffins have always been a struggle for me. I actually ruined a pan because my crumble coat melted off and burned my pan beyond my ability to clean it. I stumbled upon The First Year who has perfected muffin baking so I thought I would give her recipe a try and I was not disappointed!
Here is a summary of her tips for the best muffins:
Weigh your flour
Let the batter rest before baking
Spread out the muffins in the tin, only using every other cup
Fill each liner to the very top with batter
Bake at a high temp then lower the temp
The result? A light, fluffy, and tall muffin! Let me know if you try this recipe. I'm super curious to see if you had the same results.
Servings: 12-14 muffins
Ingredients:
3 cups (360g) flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
2 eggs or 1 duck egg
3/4 cup buttermilk (not homemade)
1/2 cup vegetable oil
2 tsp vanilla extract
1 1/2 cup diced strawberries, divided
1 cup diced rhubarb
Crumb Topping:
3/4 cup flour,
1/3 cup brown sugar
3/4 tsp cinnamon
pinch of salt
4 tbsp melted unsalted butter
Mix all Ingredients until combined.
Directions:
In a medium bowl, whisk together flour, sugar, baking powder, and salt. By hand or with a stand mixer on low, whisk together the eggs, buttermilk, vegetable oil, and vanilla for about 3 minutes. Mix in the dry ingredients until combined, batter will be thick. Fold in 1 cup of strawberries and all of the rhubarb. Cover the bowl with a towel and let it rest for 15 minutes. While the batter is resting, preheat your oven to 425. Line a muffin tin in every other hole (a 12 cup tin should only be lined with 6 muffin liners). This will allow the muffin tops to rise and spread. Once your dough has rested, fill your muffin tins nearly to the top. Smooth with a butter knife. Add a few slices of strawberries to each followed by 1-2 tbsp of crumble topping. The batter, strawberries, and crumble topping should fill the muffin cup to the very top. Bake for 9 minutes at 425, then lower your oven to 350 and bake for another 18-20 minutes. Let the muffins cool for 15 minutes before transferring to a wire rack. Increase your oven temp to 425 and bake the remaining muffins as directed.
Recipe adapted from The First Year
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