In an earlier post I made reference to a certain muffin recipe in my possession that, in my humble Cream Puff opinion, is the best muffin recipe around. As promised I am now sharing it with all of you!
I was raised to be a modest and polite Cream Puff. Timid and quiet, I’m sometimes still amazed that I have this blog! But my shyness vanishes when it comes to my muffin recipe. In that vein, I am about to make a statement that may seem slightly arrogant, but it’s quite simply the truth. And here it is:
The muffin recipe I am sharing with you kicks the ass of any other muffin recipe out there!
Yes … that’s right … I said ass. Please don’t tell my mother.
Allow me to introduce to you the best muffins ever! To begin with, while I like to think of this as my muffin recipe, I owe the recipe in its entirety to someone else. The recipe belongs to Marcy Goldman, the author of The Best of BetterBaking.com, which is a spin off of Marcy’s website, www.betterbaking.com.
One of my most treasured baking books, The Best of BetterBaking.com is written in an easygoing manner with lots of humour. The book is both for the baker-in-waiting and for the more experienced creator of all things sweet. The recipes are hard to resist: "Fried Flaps of Dough That Resemble the Tail of the Castor Canadensis", "S’mores Brownies", "Le Weekend Cake", "Grandma’s Poppy Seed Sugar Cookies", "Oatmeal Cookies the Size of Plates", "Madison Avenue Orange and Lemon Frosted Scones", "Dulce de Leche Pecan Pie", "Triple Twisted Honey Cake" … I could go on.
But the recipe that I am most tied to, and the one that I want everyone to know about, is the recipe for Lawsuit Buttermilk Muffins. These muffins come by their name because they have been the subject of legal wrangling. A talented baker, Marcy Goldman painstakingly adapted a muffin recipe that she had clipped from a magazine and the results were a very popular line of buttermilk muffins. When she was forced out of the bakery for which she worked, she was also forced to leave her carefully developed recipes behind. When a similar experience happened at another bakery, she decided to take legal action to defend her rights as the person who had worked to create such a great muffin recipe. It all worked out in the end and she very generously shares her recipe with everyone, but as she requests, I’m giving credit where credit is due. Marcy … thanks for the muffins!
Why are they so good? Well for starters they’re moist and flavourful and the recipe base will compliment any fruit combination. My personal favourite is blueberry with either lemon zest or orange zest. In fact I am singlehandedly responsible for the consumption of tonnes of fresh summer blueberries all of which go into these muffins. In the fall I will gorge on cranberry apple or apple and cinnamon. Banana, Banana-Orange, Strawberry, Strawberry-Lemon, Rhubarb, Peach, Raspberry … I’ve tried them all. And so will you!
The other key to this recipe’s success is the buttermilk. As Marcy explains in her book the buttermilk reacts with the recipe’s other ingredients, like the baking soda, and results in a very high muffin. These muffins are big boys! And they will give any store-bought muffin a run for its money.
I could go on waxing poetic about the best muffin recipe in the world but then I would be wasting your time and more importantly, preventing you from getting to the kitchen and giving this recipe a try.
So go and bake some muffins!
Lawsuit Buttermilk Muffins
Adapted from The Best of BetterBaking.com by Marcy Goldman.
For the streusel topping:
- 1 tablespoon cold unsalted butter
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped walnuts
- In a bowl, combine all of the streusel topping ingredients.
- With your fingers, combine until you have a crumbly mixture.
- Set aside if using immediately or store in the refrigerator.
For the muffins:
- 1/2 cup vegetable oil
- 1-1/3 cup packed brown sugar
- 1-1/2 tablespoons grated citrus zest (I use lemon or orange.)
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2-1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
- 1/4 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-3/4 cups fruit (coarsely chopped if using fruits like apples, banana or pears)
- Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners. If you don’t have paper liners butter and flour the muffin tin.
- In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside.
- In another bowl, combine the oil, brown sugar, citrus zest and egg. Once combined, stir in the buttermilk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well. Gently mix in the fruit. If the batter seems to liquidy, add a tiny bit more flour. The batter should be fairly stiff.
- Spoon the batter into the muffin cups filling them right to the top. Divide the streusel topping equally among the muffins.
- Bake for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 12 minutes. When the muffins are done they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick.
- Let the muffins cool in the pan for 10 minutes and then remove the muffins and let them cool on a wire rack.
Note: These muffins freeze well so feel free to bake up a huge batch! When mixing the batter, be careful not to overmix.
Marcy’s website is a great one. However, in order to access the recipe database, you do have to subscribe. Because I own her book I’ve never felt the need to subscribe, but I will visit once and awhile to view the gorgeous artwork she sometimes features. If you’re interested, pay her a visit at www.betterbaking.com.